Keto Almond Flour Cookies – Low-Carb, Gluten-Free, and Perfectly Crunchy

These Keto Almond Flour Cookies are my go-to when I want something sweet, crunchy, and guilt-free. With just a handful of simple ingredients, I can whip up a batch of low-carb cookies that satisfy my sweet tooth without messing up my diet. They’re crisp on the edges, soft in the center, and packed with nutty flavor — the perfect treat for anyone following a keto lifestyle.

Why You’ll Love This Recipe

I love how easy these cookies are to make. No fancy equipment, no complicated steps — just a bowl, a spoon, and about 20 minutes. They’re made with wholesome, gluten-free ingredients and sweetened with a keto-friendly option, so I never have to feel bad about grabbing a couple with my coffee. Whether I’m baking for myself or sharing with friends, these cookies are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups almond flour

• 1/2 cup granulated erythritol or preferred keto sweetener

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup melted coconut oil or unsalted butter

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a medium bowl, I mix the almond flour, erythritol, baking powder, and salt.

3. I pour in the melted coconut oil or butter and stir until a dough forms.

4. Then, I scoop out small portions and roll them into balls, placing them evenly on the baking sheet.

5. I gently flatten each one with the back of a spoon or my fingers.

6. I bake them for about 10-12 minutes, or until the edges turn golden brown.

7. Once done, I let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes around 12 cookies. I usually prep everything in under 10 minutes, and baking takes about 12 minutes. In total, I have delicious keto cookies ready in just 20-25 minutes.

Variations

When I’m in the mood for variety, I add a dash of cinnamon or a splash of vanilla extract to the dough. Sometimes, I toss in a few sugar-free chocolate chips for a little indulgence. For a nutty twist, I press a whole almond on top before baking or mix in chopped walnuts or pecans.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to 10 days or freeze them for up to 2 months. To reheat, I pop one in the microwave for 10 seconds or let it sit at room temperature until soft.

FAQs

Can I use regular sugar instead of erythritol?

I stick to keto-friendly sweeteners to keep the carbs low, but if I’m not strictly keto, I can use regular sugar. Just know it will no longer be low-carb.

Can I substitute almond flour with coconut flour?

I wouldn’t recommend it. Coconut flour behaves very differently and absorbs a lot more liquid, so it would completely change the texture.

Do I need to chill the dough?

No, I don’t need to chill the dough for this recipe. It comes together quickly and holds its shape well.

Can I make these vegan?

Yes! If I use coconut oil instead of butter, these cookies are completely vegan. No eggs needed.

Why are my cookies falling apart?

If the cookies are too crumbly, I may have added too much flour or not enough fat. I make sure to measure my ingredients carefully and allow the cookies to cool fully before handling.

Conclusion

These Keto Almond Flour Cookies are one of my favorite easy low-carb treats. They’re simple, satisfying, and endlessly customizable. Whether I’m following a keto diet or just cutting back on sugar, these cookies are always a smart and tasty choice.