Low Carb Almond Butter Cookies Recipes

3 INGREDIENT KETO ALMOND BUTTER COOKIES

Steps:

• Gather your ingredients and preheat your oven to 350F.
• Then line a cookie sheet with a baking paper.
• In a mixing bowl, combine almond butter, sweetener, and egg.
• Stir with a spatula until the dough comes together and is really nice and firm.
• Then shape the mixture into 12 equal balls.
• Arrange the balls on the baking sheet and press each with a fork to flatten and create a crisscross pattern. Then chill the cookies for at least 15 minutes.
• Bake the cookies for 8 minutes (some ovens may go to 10, but not more than that).
• Take the cookies out of the oven and cool for about 20 minutes.
• Once cooled, they'll harden and you can now serve!

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

KETO PEANUT BUTTER COOKIES (ALMOND FLOUR)

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cookie sheet by lightly greasing or lining them with parchment paper.
• In a medium-sized bowl, using an electric mixer, beat well the peanut butter, softened butter, sugar substitute, vanilla extract, and egg.
• To this wet mixture add almond flour and baking powder and salt. Stir the mixture with the electric blender until fully incorporated.
• Then drop by the tablespoon or use a small cookie scoop of dough to form little balls and place them on the prepared cookie sheets.
• Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and make a crisscross design.
• Bake the cookies in the preheated oven until they are lightly brown around the edges about 15 minutes.
• Allow the cookies to cool completely before eating and storing as these cookies can be very fragile until they fully cool and set.
• Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.

LOW-CARB ALMOND BUTTER COOKIES

Steps:

• Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
• Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
• Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
• Press down balls with a fork in criss cross pattern.
• Bake at 375 for 12-15 minutes, until browned.
• Remove and cool on cookie sheet.