4 Ingredient Keto Almond Flour Cookies Recipe – Easy Low Carb Cookie Recipes & Video
Keto Almond Flour Cookies
These keto almond flour cookies have only 4 ingredients and are incredibly easy to make.
It’s really just a matter of whisking an egg white until thickened, then whisking in stevia and vanilla before folding in almond flour until you have a cookie dough.
These cookies make a brilliant bite sized treat on their own or you could sandwich a couple together with keto lemon curd or keto cream cheese frosting.
Cookie Ingredients
Here are the 4 ingredient you’ll need:
Egg White – only 1 egg white is needed in this recipe. You can save the egg yolk and pop it into an omelette or scrambled eggs.
Stevia – you can use your sweetener of choice in this recipe and as little or as much as you’d like, depending on how sweet you’d like your cookies to be.
Vanilla Extract – to subtly flavor the cookies.
Almond Flour – the low carb flour used in these cookies, use blanched almond flour for smooth cookies.
Keto Almond Flour Cookies Recipe
- 1 Egg White
- 1/4 to 1/3 Cup Stevia
- 1/2 to 1 teaspoon Vanilla Extract
- 1 Cup Almond Flour
- Preheat the oven to 350F/180C and line a baking tray with well greased baking paper.
- Using electric beaters, whisk the egg white until thickened.
- Add the stevia and whisk until smooth.
- Add the vanilla, then whisk until thick and glossy.
- Fold through the almond flour until fully incorporated and you have a cookie dough.
- Drop a teaspoon per cookie onto the prepared baking tray.
- Move the cookies to the preheated oven and bake for 10 to 15 minutes, or until done to your liking.
- Remove from the oven, allow to cool to harden and then enjoy.
Recipe Video Tutorial
Here’s the video where you can watch the cookies being prepared. Hit play below or click here to watch on YouTube.
More Easy Keto Dessert Recipes
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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