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!
