Four-Ingredient Keto Almond Butter Cookies

Name: Four-Ingredient Keto Almond Butter Cookies
Prep time: 10 min
Cook time: 12 min
Yield: 12

keto low-carb four ingredient almond butter cookies no-flour baking sweet treat

Desserts

These chewy, satisfying cookies prove that simple can be spectacular, using just almond butter, sweetener, egg, and vanilla to create perfectly sweet treats with only 2g net carbs per cookie.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 12

Ingredients

240ml1 cup natural almond butter (no sugar added)
85g3/4 cup granulated erythritol
1 whole1 whole large egg
5ml1 tsp pure vanilla extract

Instructions

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
In a medium bowl, combine 240ml1 cup natural almond butter (no sugar added), 85g3/4 cup granulated erythritol, 1 whole1 whole large egg, and 5ml1 tsp pure vanilla extract. Mix until well combined and smooth.
Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them 5cm (2 inches) apart.
Using a fork, create a classic crosshatch pattern on top of each cookie, pressing gently to flatten slightly.
Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underbaked.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will be soft when hot but firm up as they cool.
Store in an airtight container for up to 1 week.

Ingredients

id: natural_almond_butter metric: 240ml imperial: 1 cup name: natural almond butter (no sugar added)
id: granulated_erythritol metric: 85g imperial: 3/4 cup name: granulated erythritol
id: large_egg metric: 1 whole imperial: 1 whole name: large egg
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract

Instructions

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
In a medium bowl, combine {natural_almond_butter}, {granulated_erythritol}, {large_egg}, and {vanilla_extract}. Mix until well combined and smooth.
Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them 5cm (2 inches) apart.
Using a fork, create a classic crosshatch pattern on top of each cookie, pressing gently to flatten slightly.
Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underbaked.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will be soft when hot but firm up as they cool.
Store in an airtight container for up to 1 week.

Tips

Almond Butter Choice: Use natural almond butter without added sugars or oils. Stir well before measuring if oil has separated on top.

Sweetener Selection: Granulated erythritol works best for texture. Powdered erythritol can make cookies too soft, while liquid sweeteners make them spread too much.

Egg Temperature: Room temperature egg mixes more easily into the almond butter mixture, creating a smoother dough.

Fork Pattern: The traditional crosshatch pattern isn't just decorative - it helps flatten the cookies for more even baking.

Baking Time: Don't overbake - cookies should look slightly underdone when you remove them. They'll continue cooking on the hot pan.

Cooling Process: Let cookies cool completely on the pan before moving to prevent breaking. They'll be very soft when hot.

Carb Count: Each cookie contains approximately 2g net carbs, making them perfect for keto sweet cravings.

Texture Note: These cookies will be softer and more tender than traditional peanut butter cookies due to the almond butter's natural oils.