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Homemade 3 Ingredient Keto Almond Butter Cookies photo

3 Ingredient Keto Almond Butter Cookies

Simple 3-ingredient keto almond butter cookies made with almond butter, egg, and a granulated low-carb sweetener.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cupalmond butterrunny and smooth 250 g
  • 1 egglarge
  • 1/2 cupgranulated sweetener100 g use 2/3 cup for a sweeter cookie

Equipment

  • Baking Sheet
  • parchment paper or Silpat
  • Mixing Bowl
  • Fork
  • cookie scoop (optional)
  • Electric Mixer (optional)

Method
 

Instructions
  1. Preheat the oven to 180°C / 350°F (conventional) or 160°C / 320°F (fan-assisted). Line a baking sheet with parchment paper or a Silpat.
  2. In a medium bowl, add 1 cup (250 g) runny, smooth almond butter, ½ cup (100 g) granulated sweetener, and 1 large egg.
  3. Stir or beat the mixture with a fork or electric mixer until the dough is smooth and evenly combined.
  4. Portion the dough using a spoon or cookie scoop. Roll each portion into a ball and place on the prepared baking sheet, leaving about 2 inches (5 cm) between cookies.
  5. Press each ball into a flattened disc about 1/2 inch (1 cm) thick using a fork, making a crisscross pattern on top.
  6. Bake for 10–12 minutes, until the edges are lightly golden and the cookies look set.
  7. Remove the baking sheet from the oven and let the cookies cool completely on the sheet before touching or transferring them; they will firm up as they cool.

Notes

Notes
1.6g net carbs per cookie.
Makes 12 cookies at 30 grams each.
For smaller cookies, reduce the oven time to 8 minutes.
Optional add-ons to this recipe:
Sea salt
- Sprinkled on top of the cookies before baking or a pinch mixed into the batter.
Sugar
Free Chocolate Chips
- Use either homemade
sugar free chocolate chips
, a brand like Lily's or simply chop 90% dark chocolate into chunks.
Cinnamon
or
vanilla extract
- ½ teaspoon of one and/or the other.
Baking powder
- 1 teaspoon for extra fluffy cookies.
Store in a cookie jar for up to 1 week. Alternatively, freeze for up to 3 months.