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2 Ingredient Keto Almond Cookies Recipe

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3.8 from 77 reviews

  • Author: Ava
  • 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

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) and line a large cookie sheet with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://quickandsweetrecipes.com/2-ingredient-keto-almond-cookies-recipe/