How to Make Keto Amaretti Cookies - These keto almond flour cookies are a very easy keto holiday cookie recipe. With only 6 basic ingredients, this easy keto Italian cookie recipe is also gluten-free and sugar-free.
Easy Keto Holiday Cookie
These keto Amaretti cookies have an undoubtedly unique texture. A chewy keto almond cookie not only tastes amazing but is gluten-free as well.
The outside of these keto almond cookies are slightly crisp and the inside is soft and chewy. Crunchy on the bottoms, but with a soft, marzipan-like center, these easy keto holiday cookies are the ultimate treat.
Plus, since they are incredibly easy to prepare, and only require a handful of ingredients, they are a great cookie to make for a busy time of the year.
What are Amaretti cookies?
Amaretti cookies are an Italian gluten-free cookie made of egg whites, sugar, almond flour, and traditionally, amaretto liqueur and apricot kernels. I have made them using liqueur as well as with almond extract, and I can personally say that almond extract has a better taste. As for the apricot kernels, I have never added the kernels as they are not readily available in the States.
Amaretti cookies can be made in two different styles, both soft as well as crunchy. These keto Amaretti cookies are the softer version of the Italian classic. However, if you want to convert these almond cookies into a crispier version, simply leave them in the oven slightly longer.
Ingredients for Keto Almond Cookies
This is actually a really simple recipe with everyday keto ingredients so don't be intimidated to try making this keto Italian cookie recipe!
- Egg whites - you can use either leftover egg whites or egg whites from a carton. 2 egg whites are equal to 70-77 grams so if you prefer to weigh your egg whites, feel free to do so.
- Almond flour - You must use super-fine almond flour. The older the almond flour, the less the cookies will spread.
- Sweeteners - I modified the traditional Italian version and only used granular white sweetener and did not roll the cookie dough balls in powdered sweetener. I found that the extra step was time-consuming and did not produce any difference in taste. However, you can choose to roll the keto almond cookies in powdered sweetener if you wish. If you choose to do so, you will need a combination of granular white sweetener as well as powdered sweetener. If you choose to use allulose as your sweetener, the cookies will darken more than if you use an erythritol-based sweetener.
- Extracts - I love to use a combination of homemade vanilla extract and almond extract. I do not suggest omitting the almond extract as it really lends itself to creating the "almond" flavour to these keto Amaretti cookies
How to Make Keto Cookies
Here are the basic steps to making this keto Italian cookie recipe. For the full recipe, scroll down to the printable recipe card.
Beat the egg whites and cream of tartar until stiff peaks form. Set the bowl to the side.
In a separate bowl, whisk together the almond flour, sweetener, and salt.
Add the egg whites, vanilla extract, and almond extract to the dry ingredients and stir to form a sticky dough
Roll 1-inch balls of dough between your palms (optional - you can then roll the ball into the confectioner sweetener if you wish). Place the cookie dough on the parchment-lined baking sheet. Repeat with the remaining dough. Press each cookie down slightly.
Bake the cookies at 325 degrees F. for about 20-25 minutes before removing them from the oven to cool.
Hint: Roll the dough firmly between the palms of your hands and then flatten them slightly before going into the oven.
How should I store these keto holiday cookies?
These keto amaretti cookies will keep at room temperature in an airtight container for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Can I make these easy keto holiday cookies ahead of time?
Yes! Keto amaretti cookies can be frozen before they are baked. To freeze the cookies, prepare the recipe as stated and then place them on a baking sheet, and freeze them for 1 hour. Then transfer the keto almond cookies to a ziplock bag. When ready to bake these cookies, thaw the cookies for 30-60 minutes then dust with fresh powdered sugar before baking. Bake at the same temperature and time as the original recipe.
Why did my cookies spread?
There are a couple of reasons. First, make sure that you beat your egg whites to medium-stiff peaks. The tip should lean ever so slightly, not curl or droop, and not stick straight up. If you bake these on a humid day, the cookies may spread more. Lastly, the fresher the almond flour, the more moisture it will be, and hence, the more the cookies may spread.
Can I make these keto almond cookies crunchier?
For a crunchier cookie, turn the oven off and allow the cookies to rest in the oven. Be careful, however, if you are using allulose as a sweetener as the cookies will darken significantly if left in the oven.
Can I make this Keto Italian Cookie recipe into larger cookies?
Yes. I wanted really small and cute cookies so I used only 1 tablespoon of dough. For larger cookies, use a cookie scoop and flatten out the cookies slightly by pressing them down before being baked.
More Easy Keto Holiday Cookie Recipes
Looking for other easy keto holiday cookie recipes? Try these:
More Keto Easy Desserts
These are some of my other favourite keto dessert recipes to serve during the holidays!
- 2 (77 g) egg whites
- ⅛ tsp cream of tartar
- pinch of salt
- 2 ¼ cups super-fine almond flour
- ¾ - 1 cup sweetener of choice
- ¼ tsp vanilla
- ½ tsp almond extract (or any other flavour)
- Optional - powdered sweetener (as much as needed to roll cookie dough balls in)
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it to the side.
- Add the egg whites and cream of tartar in a medium-sized mixing bowl. Using an electric mixer beat the egg whites until medium-stiff peaks form. Set that aside
- In a separate bowl, whisk together the almond flour, salt and granulated sweetener.
- Add the egg white mixture, vanilla and almond extract to the bowl with the dry ingredients. Add the vanilla extract and the almond extract. Stir using a wooden spoon, and if needed, use your hands to incorporate the last bit of the dry ingredients. The cookie dough should have a thick paste like texture.
- Scoop out 1-inch mounds of the cookie dough and roll them between your hands. Roll the scoop of cookie dough into the powdered sweetener and place it on the baking sheet, leaving only about 1-inch of distance between each cookie.
- Bake at 325 degrees F for 20-25 minutes. Allow the cookies to cool slightly before transferring them to a cooling rack to cool completely.
- for a crispier cookie, allow the cookies to cool in the oven but be aware that if you are using allulose the cookies will brown more
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
- Serving Size: 1 small cookie
- Calories: 36
- Sugar: 0.3
- Fat: 3.3
- Carbohydrates: 1.9
- Fiber: 0.9
- Protein: 2.1
Keywords: Italian Cookies, almond cookies, keto, sugar-free, gluten-free, easy, healthy, low fat, low calorie, holidays