Are you craving a delicious and authentic Italian dessert while following a keto diet? Look no further than these irresistible keto amaretti cookies! These soft and chewy almond cookies are a perfect low-carb twist on the classic Italian favorite.
With a delightful almond flavor and a lightly crisp exterior, these gluten-free treats will satisfy your sweet tooth without compromising your keto lifestyle.
Our easy-to-follow recipe uses almond flour, powdered erythritol, and a hint of almond extract to create a truly authentic amaretti experience. These cookies are not only keto-friendly but also gluten-free, making them a perfect dessert option for those with dietary restrictions.
Whether you’re hosting a dinner party, enjoying a quiet evening at home, or looking for a tasty snack on the go, these keto amaretti cookies are sure to impress. So, let’s dive into the recipe and discover how simple it is to create these heavenly low-carb delights!
👍 Why You’ll Love This Recipe
A Classic Flavor, Keto-fied– If you crave those heavenly Italian amaretti cookies, these will hit the spot. Their almond-y goodness and slightly chewy texture are utterly divine, and you wouldn’t guess they’re sugar-free!
Ridiculously Simple- These cookies practically make themselves! Minimal ingredients, basic steps… even if you’ve never turned your oven on before, I promise this recipe has got your back. Think of it as your entry-level baking project.
Treats In a Flash- Who needs all-day baking projects? These cookies whip up quickly. Minimal prep, short baking time, and boom – a batch of cookies to satisfy those sweet cravings without sabotaging your keto efforts.
Tiny Size, Big Flavor- Don’t let their small size fool you—these cookies pack a flavor punch! Just one or two will do the trick when you need that perfect bite of something sweet. It’s portion control at its finest!
✨ Recipe Ingredients
To make these keto amaretti cookies you will need:
- 7 oz Almond Flour (200g)
- 5 oz Powdered Erythritol (145g)
- 3 Egg Whites
- 1 teaspoon Almond Extract
- 1/2 teaspoon Salt
- Powdered Erythritol for Dusting
👨🍳 How To Make
Follow this easy amaretti keto recipe:
Step 1
Line a baking sheet with parchment paper.
Step 2
Place the almond flour, powdered sweetener, and salt in a large mixing bowl. Whisk until well combined and set aside.
Step 3
Take another bowl, and beat the egg whites with an electric mixer until soft peaks form.
Step 4
Start gently folding the beaten egg whites into the almond mixture. You may not need all of them—it depends on how finely ground the almond flour is.
Step 5
Fold in the almond extract. Don’t overmix at this point.
Step 6
Form 1-inch rounds and place them on the baking sheet. Let them rest for 1 hour and 30 minutes to harden.
Step 7
Preheat the oven to 350°F (175°C). Bake for about 10 minutes until the tops are golden brown. Allow the cookies to cool for 15 minutes before sprinkling with powdered sweetener and serving. Enjoy these delicious keto amaretti cookies!
💡Tips
1. Monitor the Baking Process
Keto amaretti cookies can quickly go from perfectly golden brown to overcooked, so it’s important to keep a close eye on them during baking. Every oven is different, so the baking time provided in the recipe is just a guideline.
Start checking on your cookies a couple of minutes before the suggested baking time to ensure they don’t overbake. Look for a light golden brown color on the tops and edges of the cookies.
If you prefer a softer texture, you can remove them from the oven slightly earlier, while a longer baking time will result in crispier cookies.
2. Allow Sufficient Resting Time
After shaping the amaretti cookie dough into rounds, it’s crucial to let them rest for the specified time of 1 hour and 30 minutes. This resting period allows the surface of the cookies to dry out slightly, forming a thin skin that helps them maintain their shape during baking.
If you skip this step or don’t allow enough resting time, your cookies may spread too much in the oven and lose their characteristic appearance. Plan ahead and make sure you have enough time for the resting phase before baking the cookies.
3. Gently Fold in the Egg Whites
When incorporating the beaten egg whites into the almond flour mixture, it’s important to fold them in gently to maintain the air bubbles that give the cookies their light and delicate texture.
Use a rubber spatula to gently cut through the center of the mixture and fold the egg whites in from the bottom to the top.
Rotate the bowl a quarter turn after each fold and repeat the process until the egg whites are evenly distributed. Be patient and take your time during this step, as overmixing can deflate the egg whites and result in dense cookies.
4. Allow Cooling and Dust with Powdered Sweetener
Once your keto amaretti cookies are baked to perfection, it’s important to let them cool on the baking sheet for about 15 minutes before handling them. This cooling time allows the cookies to set and firm up, making them easier to transfer to a wire rack without breaking.
After the initial cooling period, carefully sprinkle the cookies with powdered erythritol to give them a beautiful and appealing finish.
The powdered sweetener will adhere better to the slightly warm cookies, creating a delightful contrast between the crisp exterior and the soft, almond-rich interior.
Variations
1. Spiced Keto Amaretti: Add a hint of warming and inviting spices to your amaretti. Simply fold in a ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg into your dry ingredients before incorporating the egg whites. The added spices provide complexity and a subtle holiday-inspired feel.
2. Amaretti Dipping Cookies: Create a lovely little dessert meant for sharing. After baking and cooling your cookies, melt some sugar-free dark chocolate.
Dip half of each cookie into the chocolate and then lay them out on a sheet of parchment paper. Optionally, you can sprinkle with chopped, toasted nuts while the chocolate is still soft.
3. Citrus Burst Amaretti: Brighten the flavor by introducing citrus notes. Finely grate the zest of 1 lemon or orange and add it along with your almond extract to the dough.
This complements the almond flavor beautifully and cuts through sweetness, offering a refreshing element.
4. Chocolate Almond Amaretti: Embrace a classic flavor combination by incorporating cocoa into the dough. Substitute about ¼ cup of the almond flour with unsweetened cocoa powder for a rich chocolate taste.
You can also fold in a small handful of sugar-free chocolate chips before baking for extra decadence.
5. Coconut Almond Joy Amaretti: Recreate the flavors of the beloved Almond Joy candy bar with this version. Reduce the almond flour slightly and add ¼ cup of unsweetened shredded coconut.
Fold in a handful of sugar-free chocolate chips, and you’ve got a delightful cookie for coconut lovers.
Storage
Store these keto amaretti cookies in an airtight container at room temperature for up to 5 days. To maintain their crisp texture, avoid storing them in a humid environment or refrigerator.
If you need to store them for a longer period, you can freeze the cookies in a freezer-safe container for up to 2 months.
To thaw, simply remove them from the freezer and let them come to room temperature before serving. Keep in mind that the texture may slightly change after freezing and thawing, but they will still be delicious!
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Frequently Asked Questions
1. Can I substitute almond flour with coconut flour in this recipe?
No, you cannot substitute almond flour with coconut flour in this recipe. Coconut flour has very different properties compared to almond flour.
It is highly absorbent and requires more liquid and eggs to achieve the right texture. Almond flour is crucial in this recipe to get the authentic taste and texture of amaretti cookies.
2. Is it necessary to let the cookie rounds rest for 1 hour and 30 minutes before baking?
Yes, letting the cookie rounds rest for 1 hour and 30 minutes is an important step in this recipe. During this resting time, the surface of the cookies dries out slightly, forming a skin. This helps the cookies maintain their shape and develop the characteristic crackly exterior during baking.
3. Can I use granulated erythritol instead of powdered erythritol?
It is recommended to use powdered erythritol in this recipe for the best texture and appearance. Granulated erythritol may not dissolve completely and can leave a grainy texture in the cookies.
If you only have granulated erythritol, you can blend it in a food processor or blender to achieve a powdered consistency.
4. Can I use liquid sweeteners like stevia or monk fruit extract instead of powdered erythritol?
No, it is not recommended to use liquid sweeteners in this recipe. Powdered erythritol provides both sweetness and structure to the cookies.
Liquid sweeteners may alter the texture and cause the cookies to spread or become too soft. Stick to powdered erythritol or other powdered keto-friendly sweeteners for the best results.
Cookies & Keto Diet
The ketogenic (keto) diet has become incredibly popular in recent years as a way to lose weight, gain energy, and improve health. The basis of this low-carb, high-fat diet is to put the body into a metabolic state known as ketosis.
This is when the body switches from primarily burning carbohydrates for fuel to burning fats. This produces compounds called ketones that provide an alternative energy source for the body and brain.
One of the biggest challenges with keto, especially for those with a sweet tooth, is avoiding all the delicious-looking desserts, baked goods, and other high-carb foods that seem to tempt us everywhere we turn. When a craving for something sweet hits, it can feel nearly impossible to resist. This is where having keto-friendly dessert options available can make all the difference in sticking with the diet long-term.
These easy keto amaretti cookies are the perfect solution when a sugar craving strikes. With only 5 main ingredients – almond flour, sweetener, egg whites, almond extract, and salt – they come together quickly. Since they are naturally low in carbs and high in healthy fats, they fit perfectly into a ketogenic eating plan.
Almond flour provides a nice base for the cookies with protein, fiber, and good fats like monounsaturated oleic acid. Using powdered erythritol, a popular keto-approved sweetener, allows them to have a lovely sweet flavor without spiking blood sugar or insulin. The egg whites give the cookies structure so they hold their shape well after baking. A touch of almond extract enhances the nutty taste of the almonds.
While store-bought low-carb desserts can work, many are made with less than ideal ingredients like wheat flour substitutes and artificial sweeteners. The simplicity of this amaretti recipe means you know exactly what’s going into them. They are made completely from whole, nutrient-dense foods that nourish your body while satisfying cravings.
Whipping up a batch of these Italian-inspired almond cookies takes just a few minutes of active prep time. And in under 15 minutes, you have a tray of deliciously crunchy, naturally sweet treats perfect for a keto diet. They store well in an airtight container for several days making them an easy grab-and-go option when you need a little something after dinner or with your afternoon coffee.
Having keto-friendly snacks and desserts like these amaretti cookies on hand is a great way to prevent falling off track with your low-carb diet when cravings hit. They prove that you don’t have to deprive yourself of something sweet, even when limiting carbs and sugars. This recipe is sure to become one of your go-to’s for staying satisfied while sticking to keto.
I hope you enjoyed this delicious keto amaretti cookies recipe! These low-carb Italian almond cookies are a perfect treat for anyone following a ketogenic diet. If you’re looking for more tasty and easy-to-make keto recipes, be sure to check out our website.
We have a wide variety of recipes, from appetizers and main courses to desserts and snacks, all designed to help you stay on track with your keto lifestyle.
If you have any questions about this recipe or any others on our site, feel free to leave a comment below. We love hearing from our readers and are always happy to help. Happy baking!
Keto Amaretti Cookies
- 7 oz Almond Flour (200g)
- 5 oz Powdered Erythritol (145g)
- 3 Egg Whites
- 1 teaspoon Almond Extract
- 1/2 teaspoon Salt
- Powdered Erythritol for Dusting
- Line a baking sheet with parchment paper.
- Place the almond flour, powdered sweetener, and salt in a large mixing bowl. Whisk until well combined and set aside.
- Take another bowl, and beat the egg whites with an electric mixer until soft peaks form.
- Start gently folding the beaten egg whites into the almond mixture. You may not need all of them—it depends on how finely ground the almond flour is.
- Fold in the almond extract. Don’t overmix at this point.
- Form 1-inch rounds and place them on the baking sheet. Let them rest for 1 hour and 30 minutes to harden.
- Preheat the oven to 350°F (175°C). Bake for about 10 minutes until the tops are golden brown. Allow the cookies to cool for 15 minutes before sprinkling with powdered sweetener and serving. Enjoy these delicious keto amaretti cookies!
