This super easy recipe embodies the perfect balance between chewiness and crunch, offering a delightful cookie experience that’s low in carbs and high in satisfaction. The recipe highlights the use of almond butter, an excellent source of healthy fats and protein, and allulose, a popular low-carb sweetener that bakes like sugar. Together with an egg, they create a cookie base that’s not only rich and satisfying but also gluten-free and keto-friendly.
Whether you’re on a keto diet or simply looking for a delicious and nutritious cookie, our Keto Almond Butter Cookies promise a delightful treat that’s both satisfying and mindful of your dietary goals. Store for 3-5 days in an airtight container, refrigerate up to 2 weeks, or freeze for up to 3 months. Customize these as you want: add in chopped nuts or swap out the chocolate chips for flaked coconut! For best results, make sure that you use smooth almond butter and bring your eggs to room temperature to keep the dough consistent.
Yields 12 servings of 4 Ingredient Chocolate Almond Butter Cookies
The Preparation
- 1 cup almond butter
- 2/3 cup allulose
- 1 large egg
- 1/2 cup low-carb dark chocolate chips
If you want a chocolate dessert even faster, a quick keto chocolate mug cake uses cocoa powder, butter, and almond flour mixed in a mug and microwaved in about 90 seconds.
The Execution
1. Gather and prep all ingredients. Pre-heat oven to 350F.
2. Add the almond butter, allulose, and egg to a bowl and mix together well.
3. Once the batter is combined, fold in the chocolate chips.
4. Form the dough into 12 balls, then lay on a parchment-lined baking sheet. Press the balls down into a cookie shape, then bake for 10-12 minutes or until the edges are golden brown.
5. Allow to cook for a few minutes and enjoy!
This makes a total of 12 servings of 4 Ingredient Chocolate Almond Butter Cookies. Each serving comes out to be 167 calories, 14.5g fats, 3.2g net carbs, and 5.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond butter | 1535 | 138.8 | 47.1 | 25.8 | 21.3 | 52.4 |
| 2/3 cup allulose | 60 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/2 cup low-carb dark chocolate chips | 331 | 30.2 | 40.3 | 23.5 | 16.8 | 1.7 |
| Totals | 2005 | 174.2 | 87.8 | 49.3 | 38.5 | 61 |
| Per Serving (/12) | 167 | 14.5 | 7.3 | 4.1 | 3.2 | 5.1 |
4 Ingredient Chocolate Almond Butter Cookies
Ingredients
- 1 cup almond butter
- ⅔ cup allulose
- 1 large egg
- ½ cup low-carb dark chocolate chips
Instructions
- Gather and prep all ingredients. Pre-heat oven to 350F.
- Add the almond butter, allulose, and egg to a bowl and mix together well.
- Once the batter is combined, fold in the chocolate chips.
- Form the dough into balls, then lay on a parchment-lined baking sheet. Press the balls down into a cookie shape, then bake for 10-12 minutes or until the edges are golden brown.
- Allow to cook for a few minutes and enjoy!
