These cookies use almond flour and erythritol in place of wheat flour and sugar, held together with a single egg and flavored with vanilla. You mix the dough in two bowls, roll tablespoon-sized balls, flatten them with your palm and bake them for 10 to 12 minutes. The recipe makes 12 cookies and takes 27 minutes in total.
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The dough should feel slightly sticky but manageable. Sugar-free chocolate chips or chopped nuts are optional. The card lists 2 grams of carbohydrates per cookie.
The Ingredient List
Amounts are in the recipe card. This is what each ingredient does.
- Almond flour (1½ cups): the base, with a nutty flavor.
- Erythritol (½ cup): a keto sweetener. Monk fruit or stevia also work, but they taste a little different, and you will need to adjust the amount to match their sweetness.
- Baking powder (½ teaspoon) and salt (¼ teaspoon): lift the cookies and balance the sweetness.
- Vanilla (1 teaspoon) and egg (1 large): the flavor, and the binder that holds the dough together.
- Almond extract (½ teaspoon, optional): a hint of almond.
- Sugar-free chocolate chips or chopped nuts (½ cup, optional): for texture.
Mixing, Shaping and Baking
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk the almond flour, erythritol, baking powder and salt in a large bowl. In another bowl, whisk the egg, vanilla and almond extract if you are using it. Pour the wet ingredients into the dry and mix until a dough forms, then fold in the chips or nuts.
Scoop the dough with a tablespoon, roll it into balls and place them on the sheet with space between each one. Flatten each slightly with your palm. Bake for 10 to 12 minutes, until the edges are golden brown but the centers are still soft.
Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack. This lets them firm up.
A few small points help. Too much almond flour gives dry cookies, so a kitchen scale is the most precise way to measure it. Mix just until combined, because overmixing can make the cookies tough. Chilling the dough for 30 minutes first, if you have time, helps the cookies hold their shape.
Flavor Ideas
- Spice: a teaspoon of cinnamon or nutmeg in the dry ingredients.
- Chocolate: raise the chocolate chips to ¾ cup, or add about 2 tablespoons of cocoa powder to the dough.
- Nuts: chopped walnuts or pecans folded in.
- Mint: a few drops of peppermint extract in the wet ingredients.
- Fruit: unsweetened dried cranberries or chopped sugar-free dried apricots. Watch the carb count.
- Coconut: unsweetened shredded coconut with the chocolate chips.
- Coconut flour: use only ½ cup in place of the almond flour, since it absorbs more moisture, and adjust the liquid if needed.
What to Serve With Them
Sugar-free hot cocoa made with unsweetened cocoa powder, almond milk and a keto sweetener suits these cookies, as does peppermint or chamomile tea. Flavored sparkling water with lemon or lime is a lighter drink. A cheese platter with cheddar, gouda and brie, or a few olives, balances the sweetness.
Storage
Keep the cookies in an airtight container at room temperature for up to a week. To freeze them, put parchment paper between the layers.
Nutrition per Cookie
Each cookie has approximately 90 calories, 8 grams of fat (1 gram saturated), 2 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 3 grams of protein and 50 milligrams of sodium. These are estimates.
FAQ
Can I use a different sweetener instead of erythritol?
Yes. Monk fruit or stevia work, but adjust the quantity to the sweetness of the one you choose.
How do you store leftover cookies?
In an airtight container at room temperature for up to a week, or frozen with parchment paper between the layers.
Can I use coconut flour instead of almond flour?
Yes, but use only ½ cup, because coconut flour is more absorbent, and adjust the liquid if necessary.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Easy Keto Holiday Cookies: Delightful and Guilt-Free Treats!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well.
In a separate bowl, whisk together the egg, vanilla extract, and almond extract (if using).
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If desired, fold in the sugar-free chocolate chips or chopped nuts.
Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each cookie.
Flatten each cookie slightly with the palm of your hand.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a festive touch, add a teaspoon of cinnamon or nutmeg to the dough.
Substitute the almond flour with coconut flour, but use only ½ cup as coconut flour is more absorbent. Adjust the liquid if necessary.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 90 calories |
| Sugar Content | 0g |
| Sodium Content | 50mg |
| Fat Content | 8g |
| Saturated Fat Content | 1g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 30mg |