Low Carb Amaretti Cookies

These low carb amaretti cookies are the perfect sweet treat to finish an Italian meal! They're gluten free, sugar free, and keto friendly.

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These crunchy little cookies are inspired by an Italian recipe! You'll have to be patient though - you need to leave them overnight so that they crisp up. But they're worth it!

When you come to make them you might be surprised at the small yield - this is deliberate because actually I came up with this recipe to use a leftover egg white. Now, if you have two or even three leftover egg whites, then this recipe is SUPER easy to increase.

How to Make Low Carb Amaretti Cookies

Place an egg white, cream of tartar, granular sweetener (I used Lakanto) and almond extract together into a stand mixer bowl, and whisk until frothy and glossy. Stir in some almond flour until thoroughly combined.

Drop the mixture into 12 "puddles" on a baking sheet lined with parchment paper or a silicone mat. Press a slivered almond into the center of each cookie.

Bake in a preheated oven for 10-12 minutes, until the cookies start to darken at the edges.

Leave to cool for 10 minutes, then transfer to a wire cooling rack. Leave on the rack overnight to crisp up, OR place in an airtight container for a softer cookie.

These are one of those cookies that are the perfect end to a meal, served with coffee - especially when a dessert is neither required nor desired. Just a little something to finish with!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Amaretti Cookies

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These low carb amaretti cookies are the perfect sweet treat to finish an Italian meal! They're gluten free, sugar free, and keto friendly.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Crisping Time 10 hours hrs

Total Time 10 hours hrs 22 minutes mins

Makes: 12 Cookies

Net Carbs: 0

Calories: 34

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 1 egg white
• pinch cream of tartar
• ¼ cup low carb sweetener eg Lakanto
• 1 teaspoon almond extract
• ½ cup almond flour
• 12 slivered almonds

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2
• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

Step-by-Step Instructions

 

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1. Preheat the oven to 325F.
2. Using a stand mixer, whisk the egg white, cream of tartar, sweetener and extract together until frothy and glossy.
3. Stir in the almond flour until thoroughly combined.
4. Drop the mixture into 12 "puddles" on a baking sheet lined with parchment paper or a silicone mat. Press a slivered almond into the centre of each cookie.
5. Bake for 10-12 minutes, until the cookies start to darken at the edges.
6. Leave to cool for 10 minutes, then transfer to a wire cooling rack. Leave on the rack overnight to crisp up.

Nutrition

Serving: 1CookieCalories: 34kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 4mgPotassium: 12mgFiber: 1gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 13mgIron: 0mgNet Carbs: 0g

Notes

1g net carb per cookie

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.