If you have a sweet tooth but want to keep it super simple and low-carb, you’re going to love this 2 Ingredient Keto Almond Cookies Recipe. This delightful treat combines just sliced almonds and a luscious maple-flavored syrup to deliver a crisp, nutty cookie that’s naturally gluten-free and keto-friendly. With only two ingredients and minimal effort, these cookies are the perfect way to satisfy your cravings without derailing your health goals. Trust me, once you try these, you’ll wonder why simple has never tasted so good.
Ingredients You’ll Need
You’ll only need two incredibly straightforward yet powerful ingredients to whip up these cookies. Each one plays a vital role in shaping the flavor, texture, and appearance, making this recipe wonderfully fuss-free but full of character.
- Sliced almonds: Providing a crunchy texture and nutty backbone, these are the star ingredient that makes the cookie satisfyingly bite-worthy.
- ChocZero maple flavored syrup: This sticky natural sweetener binds the almonds together while adding a rich maple taste without the sugar overload.
How to Make 2 Ingredient Keto Almond Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (177°C) and lining a large cookie sheet with parchment paper. This prep ensures even baking and easy cleanup, setting you up for success from the get-go.
Step 2: Pulse the Almonds
Pop your sliced almonds into a food processor and pulse until you reach the consistency of large coarse crumbs. This step is key to achieving that perfect texture — not too ground down, but finely chopped enough to hold together.
Step 3: Mix with Maple Syrup
Transfer your almonds into a mixing bowl and drizzle the maple flavored syrup over them. Be sure to scrape all the sticky syrup from your measuring spoon to avoid waste. Stir everything until the almonds are fully coated and the mixture starts to clump together, adding an extra tablespoon of syrup if needed for better binding.
Step 4: Shape Your Cookies
Using a 1.5 tablespoon cookie scoop, pack the almond mixture tightly and release it onto your cookie sheet with about 2 inches of space between each. Then, press each scoop into a thin, round disk roughly 1/4 inch thick, using the back of a slightly wet spoon to prevent sticking. Shaping now makes sure your cookies crisp up beautifully and stay together.
Step 5: Bake to Perfection
Bake the cookies for 12 to 14 minutes until the edges turn a medium brown and the tops are lightly browned. The longer baking time crisps them up nicely, but watch carefully so they don’t get too dark or burnt.
Step 6: Cool Fully Before Serving
Let the cookies cool completely on the baking sheet to firm up before removing them. Cooling is crucial since the cookies will harden as they sit, turning into that perfect crisp texture you crave. Peel them gently off the parchment paper instead of using a spatula to avoid breaking them.
How to Serve 2 Ingredient Keto Almond Cookies Recipe
Garnishes
If you want to enhance these cookies, a light dusting of cinnamon or a sprinkle of sea salt can add a fantastic depth of flavor. A few chopped toasted almonds on top before baking also make for a pretty and tasty finish.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee or a warm herbal tea, making them a delightful snack or an after-dinner treat. For a little indulgence, serve alongside whipped cream or keto-friendly cream cheese spread.
Creative Ways to Present
Try stacking a few cookies with layers of sugar-free chocolate spread in between for a decadent keto cookie sandwich. They also work great crumbled over a bowl of keto-friendly yogurt or ice cream for extra crunch and flavor.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cookies in an airtight container once cooled completely. This keeps them crisp and fresh while protecting against humidity, which can soften them over time.
Freezing
If you want to make them ahead for busy days, these almond cookies freeze well. Place them in a freezer-safe bag or container, separating layers with parchment paper, and thaw at room temperature when ready to enjoy.
Reheating
To revive crispness after storage or freezing, pop the cookies in a preheated oven at 300°F (150°C) for a few minutes. This will bring back the delightful crunch and warmth.
FAQs
Can I use other nuts instead of almonds?
Absolutely! While this recipe shines with sliced almonds for their texture and flavor, you can experiment with chopped pecans or walnuts. Just keep in mind the texture and baking time might vary slightly.
Is the ChocZero maple syrup necessary?
You want a sugar-free, keto-friendly syrup that also tastes great. ChocZero’s maple syrup works perfectly to bind and flavor the cookies, but if you have a comparable keto syrup, feel free to swap. Avoid regular maple syrup as it’s too high in sugar.
Can I make the cookies thicker or softer?
Thicker cookies won’t crisp up as well since the key here is shaping them thinly for crunch. If you prefer a softer cookie, reduce baking time slightly but expect a different texture.
How many cookies does this recipe make?
This batch yields about 14 cookies, depending on how large you scoop them. It’s a perfect amount for sharing or for enjoying a few days of keto snacking.
Are these cookies suitable for vegan diets?
These cookies are naturally vegan since they contain only nuts and plant-based syrup. Just be sure your syrup choice aligns with your vegan standards.
Final Thoughts
If you love simple recipes that still pack a punch of flavor and texture, you can’t go wrong with this 2 Ingredient Keto Almond Cookies Recipe. It’s quick, easy to make, and delivers crunchy, satisfying cookies that fit perfectly into your low-carb lifestyle. Give it a try and watch these cookies become a new staple in your keto baking repertoire.
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2 Ingredient Keto Almond Cookies Recipe
- Total Time: 22 minutes
- Yield: 14 servings
- Diet: Low Carb
Description
These 2 Ingredient Keto Almond Cookies are a simple, low-carb treat perfect for anyone following a ketogenic lifestyle. Made with sliced almonds and a keto-friendly maple-flavored syrup, these cookies are crunchy, naturally sweetened, and require just a few steps to prepare. They bake up crisp and delicious, making them an ideal snack or dessert that fits seamlessly into a keto diet.
Ingredients
Dry Ingredients
- 2 cups (180 g) sliced almonds
Wet Ingredients
- 5 tbsp (2.5 fl oz / 74 ml) ChocZero maple flavored syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and line a large cookie sheet with parchment paper to prevent sticking.
- Process Almonds: Add the sliced almonds to a food processor and pulse until they resemble large coarse crumbs. This texture helps to bind the cookies while maintaining crunch.
- Mix Ingredients: Transfer the processed almonds to a large mixing bowl. Drizzle the ChocZero maple flavored syrup over the almonds, making sure to scrape all syrup from the measuring spoon to maximize sweetness. Stir the mixture until all almonds are evenly coated and it starts to clump together. If needed, add an additional 1 tablespoon of syrup to achieve proper coating.
- Shape Cookies: Using a 1.5 tbsp cookie scoop, pack the almond mixture tightly and release it onto the prepared baking sheet, spacing cookies about 2 inches apart. Press each cookie with the back of a metal spoon to form thin, 1/4 inch thick disks. Wet the spoon lightly with water if the mixture sticks, ensuring the cookies are compacted well for proper binding during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the cookie surfaces are lightly browned and edges show a medium darker brown for crispiness. Keep a close eye to prevent over-browning.
- Cool and Set: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Do not move them until fully cooled, as they will firm up during this period. Once cooled, gently peel the cookies off the parchment paper for best results.
- Store: Store any leftover cookies in an airtight container after they are fully cooled to maintain crispness, as exposure to air humidity may soften them.
Notes
- Make sure to scrape all the syrup from the spoon to maximize sweetness and binding.
- If mixture isn’t holding together well, add an extra tablespoon of syrup.
- Cookies will not spread much during baking; shape them before baking.
- Do not try to remove cookies before they are fully cooled to prevent breaking.
- Store cookies airtight to avoid moisture absorption and loss of crispiness.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
