These little amaretti cookies are delicate and sweet. Each one is soft and full of almond and fruity flavors. This recipe uses strawberry jam, but you can use any flavor sugar free jam you’d like. My favorite brand to look for is the Polaner with added fiber (as this is usually the lowest carb option). They’re the perfect keto dessert or snack to make for the spring time that’s upcoming. Make sure you don’t miss out!
These cookies are great to give as gifts, too. Add them as a part of a gift basket since they’re so beautiful and festive, everyone will be thrilled – especially if they’re keto. As an added bonus, they’re only 89 calories and 1.17 net carbs each, so you can indulge quite heavily with them! There’s never anything wrong with that!
Yields 16 Keto Amaretti Cookies
The Preparation
- 1/2 teaspoon salt
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 cup erythritol
- 4 tablespoons coconut oil
- 2 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons sugar-free strawberry jam, such as Polaner's
- 1 tablespoon unsweetened shredded coconut
The Execution
1. Preheat your oven to 350°F. Combine all your dry ingredients and whisk (or sift prior) to get rid of any clumps.
2. Add in your wet ingredients and combine very well. Use either a whisk or a hand mixer.
3. Form your cookies on a parchment paper lined baking sheet. Add an indent to the middle of each cookie using your finger or the back of a measuring spoon.
4. Bake for about 16 minutes or until the cookies turn golden and crack slightly.
5. Let the cookies cool on a wire rack and fill each indent with sugar free jam.
6. Lastly, sprinkle some shredded coconut on top of each cookie.
7. Dish out and serve. Enjoy a new favorite keto snack or dessert!
This makes a total of 16 servings of Keto Amaretti Cookies. Each serving comes out to be 88 calories, 7.8g fats, 1.3g net carbs, and 2.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 4 tablespoon coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/2 teaspoon almond extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 tablespoon sugar-free strawberry jam | 20 | 0 | 10.2 | 4.1 | 6.1 | 0 |
| 1 tablespoon unsweetened shredded coconut | 35 | 3.5 | 1.3 | 0.9 | 0.4 | 0.4 |
| Totals | 1422 | 126.2 | 45.3 | 24.5 | 20.8 | 39.7 |
| Per Serving (/16) | 89 | 7.9 | 2.8 | 1.5 | 1.3 | 2.5 |
Keto Amaretti Cookies
Ingredients
- ½ teaspoon salt
- 1 cup almond flour
- 2 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ cup erythritol
- 4 tablespoon coconut oil
- 2 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon sugar-free strawberry jam such as Polaner's
- 1 tablespoon unsweetened shredded coconut
Instructions
- Preheat oven to 350F. Combine the dry ingredients (except the shredded coconut), whisking or using a sieve to get rid of any clumps.
- Add the coconut oil, eggs, vanilla, and almond extract. Use a whisk or hand mixer to combine well.
- Form cookies on a parchment paper-lined baking sheet. Add an indent to the middle of each cookie using the back of a measuring spoon.
- Bake for about 16 minutes, or until the cookies have turned golden and are beginning to crack slightly.
- Let cool on a wire rack. Fill each indent with sugar-free jam.
- Finally, sprinkle some shredded coconut on top of each cookie.
- Dish out and serve. Enjoy a new favorite keto snack or dessert!
These were a DISASTER! They melted into a greasy puddle on my baking sheet. I have no clue what went wrong – I followed the instructions to the letter. 🙁 I feel like I should have added a quarter of coconut oil instead of 4 tablespoons. The texture is kind of mushy and the indents I made are completely gone.
I’m really sorry to hear Lisa. From social media, I’ve seen quite a number of people make these without any problem. May I ask if you’re using almond meal vs. almond flour? That’s the only place where I can see the recipe going wrong (as almond meal won’t absorb as much moisture).
Hm, that’s a curious question, it’s Bob’s Red Mill, but it’s labeled as meal/flour. You think that could be it?
That might explain why the other cookie recipe I tried (it was the pumpkin snickerdoodle one I think) turned out way too wet too.
I used Trader Joe’s Almond Meal and had no problems. Could it be, Lisa, that you used Baking Soda instead of Baking Powder??
I mixed that up once on a batch of chocolate chip cookies and got exactly what you are describing. It ended up looking like one big chocolate ooze…
I just finished making a batch and they came out perfect! Now, I just have to hide them from everyone else! They don’t want to go Keto, then they don’t get the yummies! 😀
Thanks for the great recipe!
Haha – no problem at all. Really happy to hear that you like them!
Out of curiosity, what brand of sugar free jam do you use?
We tend to go with the Polaner with fiber. It’s pretty low carb!
Hi Craig, I am SO excited to find this site at 12:30 at night on my 3rd week going Keto and having bad sugar cravings eek! I love all the ingredients you use (avocado, peanut butter, almond flour, coconut etc). My only issue is the artificial sweetners – some of them make my throat itch (allergy maybe) and also I feel I need to get used to enjoying less sweet stuff so I have less cravings. So my question is can I just not add it in these recepies? Not just this one- all of them, or will it change the entire the chemistry of the desserts?
You could opt out of using the sweeteners, but you may need something (structurally) to help with the formation of the base. Have you tried xylitol, sucralose, etc? There may be some sweeteners that are fine for you as well.
Though with that said, you most likely could get away with making these without sweetener. The jam may be enough, as it’s quite sweet.
Thanks for your thorough answer Craig! I looked for Xylitol at the supermarket but only found sucralose and Stevia. Do you know any special products that have xylitol?
I used very dense coconut milk (canned) instead of the maple syrup in the cashew coconut bar recepie and it worked well as a binder (I think beacuse it has guar gum).
That works! For the xylitol, I only know of online vendors that sell it 🙁
I’m new to the Keto diet, going on one week, and have used several of your recipes; this is one of the first ones I tried and it came out perfect! The only change I made was adding a tiny piece of chopped chocolate in the finger print before baking. My husband is a chocoholic so this was a good way to get him on board with me to try this diet. Genius! Thanks for all of your great recipes.
Did these yesterday but skipped the jam altogether. I used Swerve which to me has a long somewhat weird cooling aftertaste. The Almond extract (Penzy’s) helped offset it a bit. Overall, loved them and love the site. Keep up the good work!
Thanks David!
I honestly can’t believe how delicious these cookies are. My favorite Keto cookie so far. https://uploads.disquscdn.c…