My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.

  • Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.

  • Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

196.3 calories; 5 g protein; 12.7 g carbohydrates; 35.8 mg cholesterol; 60.4 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2018
I made these cookies using Splenda granulated because that's what I had. The cookies are good, but the Splenda leaves an aftertaste. Strangely enough, after spending a few days in the fridge, the aftertaste was almost gone. I have since discovered, when comparing Swerve (Erythritol) to Splenda (Sucralose), that Splenda is about 30% sweeter. So next time I bake these cookies with Splenda, I will use about 30% less. That might help with the aftertaste. Because it wasn't specified, I used unsalted butter. Next time I'm going to try it with sated butter to see how that affects the flavor. Also, I thought that 12.7 grams of carbs per cookie listed in the nutrition info was very high, so I did the research and crunched the numbers. With Swerve there are 2.1 g of carbs per cookie. With Splenda granulated, there are 3.1 g of carbs. That makes more sense. Read More
(54)

Most helpful critical review

Rating: 3 stars
09/20/2018
I used 1/3 cup sugar and 1/4 cup cream cheese and 1/8 tsp almond extract and 3/4 tsp vanilla extract for as little more flavor Read More
(7)
53 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
05/11/2018
I made these cookies using Splenda granulated because that's what I had. The cookies are good, but the Splenda leaves an aftertaste. Strangely enough, after spending a few days in the fridge, the aftertaste was almost gone. I have since discovered, when comparing Swerve (Erythritol) to Splenda (Sucralose), that Splenda is about 30% sweeter. So next time I bake these cookies with Splenda, I will use about 30% less. That might help with the aftertaste. Because it wasn't specified, I used unsalted butter. Next time I'm going to try it with sated butter to see how that affects the flavor. Also, I thought that 12.7 grams of carbs per cookie listed in the nutrition info was very high, so I did the research and crunched the numbers. With Swerve there are 2.1 g of carbs per cookie. With Splenda granulated, there are 3.1 g of carbs. That makes more sense. Read More
(54)
Rating: 4 stars
05/11/2018
I made these cookies using Splenda granulated because that's what I had. The cookies are good, but the Splenda leaves an aftertaste. Strangely enough, after spending a few days in the fridge, the aftertaste was almost gone. I have since discovered, when comparing Swerve (Erythritol) to Splenda (Sucralose), that Splenda is about 30% sweeter. So next time I bake these cookies with Splenda, I will use about 30% less. That might help with the aftertaste. Because it wasn't specified, I used unsalted butter. Next time I'm going to try it with sated butter to see how that affects the flavor. Also, I thought that 12.7 grams of carbs per cookie listed in the nutrition info was very high, so I did the research and crunched the numbers. With Swerve there are 2.1 g of carbs per cookie. With Splenda granulated, there are 3.1 g of carbs. That makes more sense. Read More
(54)
Rating: 5 stars
03/21/2018
These cookies are quick and easy. They came out great, and have a light nutty cinnamon flavor! You can make them in any shape you want. I made little hearts. Shape them 1/2" to 3/4" thick for chewy cookie, or shape dough to about 1/4" thick for a crumbly cookie. I'm going to use these cookies as a crust next time I make keto cheesecake. YUM! Read More
(27)
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Rating: 5 stars
04/25/2018
Substituted 1/2 cup of sugar with 1/4 cup of unsweetened coconut and 1/4 cup of raisins. Best cookies ever! Read More
(15)
Rating: 5 stars
06/24/2018
I made these as written. The sweetener I used was Organic Stevia Blend...a combination of Stevia and Erithrytol, the best sugars for a keto diet. These are very good after a night in the fridge. Straight out of the oven or even cooled to room temperature doesn't seem to allow the flavors to come through. Also, the texture becomes more ' cookie-like' after refrigerating. I will make these again when following a keto diet. Husband, who is NOT on keto diet, seems to like them too... he ate almost all my cookies. Read More
(11)
Rating: 5 stars
03/11/2018
I made these delicious crispy cookies exactly according to the recipe except I baked them for 25 minutes in error and they still came out great! Maybe even better with the extra time? This is my new go to sweet treat while on a low carb keto diet. Read More
(7)
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Rating: 3 stars
09/20/2018
I used 1/3 cup sugar and 1/4 cup cream cheese and 1/8 tsp almond extract and 3/4 tsp vanilla extract for as little more flavor Read More
(7)
Rating: 5 stars
07/09/2018
I made these exactly as directed. I used Splenda no calorie artificial sweetener (the one that you use the equivalent amount to real sugar). If you like your cookies sweet, I suggest you use more than 1/2 cup. I don’t like things real sweet & I thought these were perfect. I did cook these for the minimal time & I made them slightly bigger than 1” because I like cookies really soft. Spray your fork with cooking spray before crisscrossing on cookies to avoid sticking. The only thing I might try next time would be to add a little almond extract. Overall, my husband & I both liked them very much. Which says a lot since he never eats or drinks anything with artificial sweetener in it!! Read More
(7)
Rating: 5 stars
12/29/2018
Tasty and keto! Not sure about the nutritional information though... Read More
(7)
Rating: 5 stars
12/19/2018
Made last night, so simple. The sweetner I used was 1/3 Now brand Erythritol and 2/3 Betterleaf powdered Stevia, I dislike the cooling effect of Erythritol over slight bitterness of Stevia, first time I’ve split like that, read other recipes that suggested and it worked. I had neither effects from either one. Would like tad sweeter next time, I was just under measure on both sweetener because I was afraid it'd be cool/bitter with my concoction. I even cooked them in my toaster oven as my big oven is under the weather, came out perfect, didn’t flatten as in pic, even though I flattened as stated, but didn’t press with fork for two reasons, I wanted some volume so don’t get why you’d flatten them to begin with and also I was raised with the crossed fork press was only for Peanut Butter cookies growing up, so I’ma gonna keep it that way, seems everyone is fork pressing every flavor . My house smelt divine for hours after, I let them cool, kept one out and stored remaining in container in fridge, got more than 12, got 16. I used Costco almond flour, Kerrygold butter, Egglands Best Eggs from there as well, such a bargain. I could see where non-keto’ers would enjoy and not know. Also I prefer room temp or slightly warmed to bring out that warn cinnamon vibe. Great for the holidays or not, get an awesome cookie and with the smell of Christmas in the house, win-win. Happy Holidays y’all. Read More
(6)