Chewy Low-Carb Almond Cookies

Looking for sugar-free treats but tired of the same old recipes? Look no further than these Chewy Keto Almond Cookies!

Thanks to a secret ingredient, Allulose, and the magic of egg whites, these cookies are not only low-carb, but also irresistibly soft and chewy. Don't skip the lemon juice or cream of tartar, as they act as stabilizers for the egg whites and ensure the perfect texture.

And for an extra pop of flavor, these cookies are infused with both vanilla and almond extracts. Just be sure to use a light hand with the almond extract, as it can easily overpower the other flavors. Whether follow a keto diet or are just looking for a delicious guilt-free dessert, these Chewy Keto Almond Cookies are sure to satisfy your sweet tooth!

Recipe Tips

This recipe only uses egg whites. You can reserve the yolks for another recipe. Here are a few tips on how you can use leftover egg yolks:

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat almonds? Use an equivalent amount of flaked coconut (large unsweetened coconut chips), ideally lightly toasted). You can also skip the almond extract and use coconut extract instead. This will make the cookies nut-free!

If you prefer a crunchier cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Preparation time

Hands-on:     10 minutes
Overall:      45 minutes

Nutritional values (per cookie)

Total Carbs	2.9	grams
Fiber	1.6	grams
Net Carbs	1.3	grams

Protein	5.3	grams
Fat	9	grams
of which Saturated	1.1	grams

Energy	109	kcal

Magnesium	38	mg (10% RDA)
Potassium	116	mg (6% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (20%), fat (75%)

Ingredients (makes 10 cookies)

3 large egg whites
¹/₄ tsp lemon juice or ¹/₈ tsp cream of tartar
pinch of sea salt
¹/₄ cup granulated Allulose (50 g/ 1.8 oz)
1 tsp sugar-free vanilla extract
¹/₄ tsp sugar-free almond extract
1 ¹/₂ cups flaked or slivered almonds (135 g/ 4.8 oz)
Optional: melted dark chocolate, to drizzle on top

Instructions

Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).
Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.
Add the sweetener, vanilla and almond extract and beat until stiff peaks form.
Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.
Finally, fold in the almond flakes (or slivered almonds).
Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each.
Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.
Remove the tray from the oven and let the cookies cool down before serving.
To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months.