Keto Amaretti Cookies

These Keto Amaretti Cookies are sweet and chewy, just like the classic! Naturally gluten-free, they're a simple but elegant Italian-inspired treat that's perfect for any occasion.

Course Dessert

Cuisine Italian

Keyword amaretti cookies

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 171kcal

Ingredients

4 large egg whites room temperature
1/8 tsp salt
3/4 cup granular sweetener see notes on sweetener options
1 to 2 tsp almond extract
2 1/2 cups almond flour
sliced almonds for decoration
powdered sweetener for dusting

US Customary - Metric

Instructions

Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
In a large bowl, beat the egg whites with the salt frothy. Add the sweetener and almond extract, and continue to beat until they hold soft peaks. Do not over-beat.
Gently fold in the almond flour with a rubber spatula, until just combined. The dough should be quite sticky.
Roll the mixture into balls about 1 1/2 inches in diameter - you should get about 20 balls. If the dough is very sticky, you can wet your hands slightly to roll the balls. Place on the prepared baking sheet a few inches apart.
Press them down to about 1 inch thick with the palm of your hand. Then press an almond slice into the top of each cookie.
Bake 15 to 20 minutes, or until just turning golden brown on the edges. Remove and let cool completely on the pan.
Dust the cookies lightly with powdered sweetener.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for several months.

Sweetener Options: To achieve slightly crisp edges with a chewy center, erythritol based sweeteners work best. However, you can try using allulose for a softer cookie, if you prefer. Neither sweetener is better, but you need to expect a different outcome in the results.

Nutrition