We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Keto Almond Butter Chocolate Cookies are a flourless cookie that are keto approved and gluten-free. These cookies are also a Trim Healthy Mama S! 5 ingredients (plus salt) is all it takes to whip up these simple keto chocolate cookies.
If you enjoy almond butter, you will truly enjoy this cookie recipe. Simple prep, basic pantry ingredients and a delicious tasting cookie to curb any sweet cravings you may find yourself having.
Keto Almond Butter Chocolate Cookies
Because these cookies contain no flour, you have to keep a close eye on them as they bake. They will go from done to burnt in a blink of an eye. So always use this recipe as a rough guide. All ovens bake a bit differently, so keep a close eye on your cookies.
Ingredients for almond butter cookies
Almond butter – Reach for your favorite brand of almond butter for this recipe. I can’t say if other nut butters can be swapped in place of the almond butter. I have not tried. But if they are similar in texture, I would assume they possibly would work.
Lily’s Baking Chips – This is where the chocolate comes into play in these cookies. You can reach for semi-sweet or even milk chocolate.
Of course, whichever chocolate you get will alter the flavor of the cookies a bit. I love the semi-sweet chocolate next to the almond butter.
Sugar-Free Brown Sugar – Sugar-free brown sugar is going to give you that buttery caramel flavor you would get in a classic chocolate chip cookie. I find this taste better than a classic plain sweetener. But in a pinch, you could swap the two out.
Egg – This is going to help bring all the ingredients together and create your cookie!
Heavy Cream – Just a pinch is needed for this recipe. The heavy cream helps make your chocolate a little softer and more milk chocolate-like.
How to Make Keto Almond Butter Cookies
To start off you want to preheat your oven and line a pan with parchment paper to help prevent the cookies from sticking. With this recipe you do not want to skip this part.
In a bowl that is microwave safe add your chocolate chips and cream.
Melt for 30 seconds at a time until the chocolate chips are fully melted.
Then spread a thin layer on a second parchment paper lined cookie sheet and place in the freezer or fridge to let it harden.
Now grab your almond butter, brown sugar substitute, and egg and mix together. Use a cookie scoop and drop tablespoon-size cookies onto the parchment paper.
Leave space as the cookies will spread as they bake. Leave the traditional fork print on top of the almond cookies, and bake as directed.
Once cookies are done, break up your hardened chocolate, sprinkle some on top and salt.
Serve up incredible decadent peanut butter chocolate cookies!
Storing Almond Butter Cookies
To store your cookies you can allow the cookies to fully cool, then transfer to an airtight container. They will store for 3-4 days on the counter at room temperature.
Like any cookie the longer they sit the more dried out they will become. I do recommend eating them within the first day or so of baking them.
You can make these cookies a day in advance of when you want to serve them up if you need.
How to Freeze Keto Cookies
In terms of freezing these almond butter keto cookies, they will freeze nicely. Simply let the cookies fully cool on the cooling rack. Then once cooled transfer to a freezer approved container.
Store in the freezer for 3-4 months. When you want a cookie just remove one or two and sit it on the counter and allow it to warm up to room temperature. Or toss in the microwave for a short few seconds to help defrost the cookie a lot faster.
Feel free to make a double or even triple batch of cookies. This is a great cookie for the holidays, birthday parties, or to prep for snacks later in the month. It doubles nicely. Just batch cook the cookies!
Here are more easy keto dessert recipes
No matter the season or the reason, these nut butter cookies are always a delight for kids and adults.
Keto Almond Butter & Chocolate Cookies
- Preheat oven to 350 degrees and line 2 pans with parchment paper.
- Microwave the chocolate chips and cream in a microwave safe bowl in 30 second intervals until completely melted and combined. Spread in a thin layer on parchment paper and set in the fridge or freezer to harden.
- Mix almond butter, brown sugar and egg in a bowl.
- With a small ice cream scoop or by hand, scoop out a tablespoon sized amount and make into a ball and place on the parchment paper. Make sure to leave 1.5-2 inches space between each cookie as they do expand a bit as they bake.
- Press down in both directions on each dough ball with a fork.
- Bake for 10-13 minutes, keeping a close eye on them as you do not want them to burn.
- Before your cookies are done, pull out your chocolate and break it into pieces for your cookies.
- As soon as the cookies come out, put a piece of chocolate in the center and a sprinkle of salt.