Almond flour cookies that are buttery soft on the inside and crisp shortbread on the outside. Only 4 easy ingredients. Chill and bake. So easy and only 1g net carbs per 2 cookies! The best bit is the whole family will love these low carb cookies so much you will be able to ditch the sugary carb-filled biscuit aisle altogether!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
You are going to just love these low carb keto almond flour cookies. They are gluten free, have only 3 (yeah 3 basic) ingredients and are so versatile. Don’t miss my tips and flavour variations below.
Why We Love this Recipe
These almond flour cookies are my absolute favourite keto cookie recipe.
Versatile – these can be flavoured in so many ways! Add any nuts, seeds, sugar-free chocolate and extracts.
Low carb – these are keto almond flour cookies with less than 1g net carbs per serve. Each cookie if made to the recipe is approximately 0.4g net carbs per serve.
Everyday ingredients – Made with everyday ingredients found in most pantries.
Quick and easy – ridiculously easy to mix and bake.
Thermomix friendly – these cookies can be mixed easily in your Thermomix, Magimix or food processor in no time and with easy cleanup.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
Scroll to the bottom of this post for the amount of each ingredient needed to make these gluten-free almond flour cookies.
Just 3 simple everyday keto pantry ingredients.
- Almond Flour – or almond meal. Unless you are nut free you are likely to have some almond meal in your pantry. We have a lot of keto almond flour recipes and this happens to be possibly my favourite. Scroll to the hot tips for my best substitutions.
- Powdered Erythritol – I use Sukrin Melis. For me Sukrin’s sugar free icing mixture has no weird aftertaste. It is zero calorie and zero carb. Make sure you use a sweetener that recrystallises in this recipe. It is best to use brands such as Natvia, Lakanto or Sukrin. Powdered erythritol or erythritol monk fruit blend or erythritol stevia sweeteners are best. Sweeteners such as allulose or xylitol do not crisp as much when they cool and will result in a soft cookie.
- Butter – honestly, I use salted or unsalted it is up to you! For a vegan almond flour cookie simply replace the butter with coconut butter. It does add a coconut flavour and a crisper, denser texture to the cookies. I love this alternative as much as the original recipe.
- Vanilla – completely optional but I love vanilla in a good cookie recipe. Swap for extracts or any flavour you prefer.
Making your almond flour cookies into new flavours is so easy. Here are just a few of my favourite ways to make them.
- Dip them in chocolate or add a handful of sugar free choc chips for some almond flour choc chip cookies. There are so many sugar free chocolates available these days. Keto choc chip cookies should be in every cookie jar (in my opinion)!
- Extracts or zest. Finely grated lemon rind for a tasty keto lemon cookie. Or Cinnamon oil for a tasty low carb snickerdoodle cookie.
- Oatmeal cookies with almond flour are also a possibility with a low carb option. I use Lupin Flakes from Lupins For Life for the most amazing keto oatmeal recipes! Lupin flour (and flakes) are really low in carbs, gluten free and a great source of plant-based protein.
Step by Step Instructions
Step 1. Add all the ingredients to a food processor or bowl and pulse until combined. To make the almond flour cookies in a Thermomix; mix the ingredients 15 sec/speed 6.
Optional step 2. Fold in any choc chips, nuts etc. that you want in your almond cookies.
Step 2. Roll the dough into a log and wrap it in cling film. You can roll as one large log or into smaller logs. I split the mixture and flavour it in different ways and wrap it individually. Freeze for 1 hour or more.
Step 3. Remove the dough from the freezer and after 5 minutes rest slice with a sharp chefs knife into cookies. You can cut as thick or as thin as you prefer. Place onto a lined baking tray and bake in a preheated oven for 10-12 minutes.
Step 4. The almond flour cookies are ready when they are slightly golden around the edges but still blonde in the centre. Leave on the tray to cool and they will continue to crisp up.
Recipe Tips and FAQs
The butter should be chilled and the cookie also chilled before baking. This keeps the cookie firm and stops it from spreading.
They continue to cook and firm up after removing from the oven. Trist me they will be a delicious keto shortbread consistency once they cool.
These low carb almond flour cookies are just like shortbread. Buttery, “short” and soft and crisp all at once.
Store them in the fridge for up to 2 weeks in an airtight container. Alternatively, pop them in azip lock bag and freeze them. Eat from the freezer or thaw for half an hour.
Lastly, you can substitute the dairy for coconut butter (not oil) as above for a dairy-free, paleo and keto almond flour cookie. Nut-free substitutions are also in the recipe card below.
More Recipes to Try
We have more than a few keto cookies that you can enjoy. Here are just a few of my favourite low carb cookies that might just go well with a coffee (and a chocolate chip almond flour cookie too).
- Keto Choc Chip Cookies
- Keto Monte Carlo Cookie
- Copycat Keto Wagon Wheel
- Keto Iced Vovo Biscuits
- The Best Keto Brookies Recipe
- Keto Nutella Recipe Sugar Free (just so you can make your own keto chocolate sandwich cookies like I have)!
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Place all the ingredients into a food processor and pulse until the mixture comes together.
Transfer the dough to a silicone mat and shape the mixture into a log. Wrap in cling film and chill in the freezer for 1 hour.
Preheat the oven to 160°C.
Remove the shortbread from the freezer and allow it to rest for 5 minutes. Using a sharp knife slice 1cm thick cookies and place them onto the prepared baking tray.
Bake for 10-12 minutes. The shortbread will be very soft when you remove it from the oven. Leave to cool down completely and the pastry will crisp up upon cooling.
Flavour the shortbread with any extracts, zest, unsweetened cacao, spices, if preferred.
For a vegan and dairy-free alternative, replace the butter with coconut butter.
Almond flour and almond meal are much of a muchness. Try other nut flours such as hazelnut or macadamia.
For a nut-free keto pie crust try a 50/50 mix of pepita and sun flour (untested).
Any powdered sweetener with a ratio of 1:1 (to sugar) can be used. It is not recommended to reduce the sweetener as it does help the pastry to crisp.
Store in an airtight container in the fridge for up to 1 month or freeze in an airtight container.
Serving: 1serve (2 cookies per serve) | Calories: 173kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 2mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Calcium: 41mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.
Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.
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