Jennifer Sprinkles - Ketogenic Baking - Keto Almond Cookies (Wedding Cookies)

Keto Cookies

Keto Almond Cookies (Wedding Cookies)

Soft moist almond cookies dipped in keto powdered sugar

These almond cookies combine my favorite things about ketogenic baking – they’re low calorie and low carb, super easy and fun to make, they look so cute, and they taste delicious!

Hope you enjoy as much as I did.

  • Preheat the oven to 325° F
  • In a large bowl, combine the almond flour with the swerve confectioner’s sugar, salt and lemon extract (or lemon zest).
  • Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little stick dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
  • Roll the dough into balls, about one tablespoonful each.
  • Roll into the Swerve powdered sugar
  • Place on a baking sheet lined with parchment paper.
  • And bake at 325° F for about 13 minutes or until lightly golden at the bottom and around the edges. I had to re-dip mine in Swerve powdered sugar again after baking. Enjoy!

XOXO,

Jennifer Sprinkles

Keto Almond Cookies (Wedding Cookies)

Servings 22

Ingredients

  • 3 cups Almond Flour
  • 1 cup Swerve Granular Sugar
  • Pinch of salt
  • 1/2 tsp Lemon Extract (or zest of 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 egg whites medium eggs
  • Swerve powder sugar for dusting about 1/4 cup (optional)
  • 22 Almonds (optional for topping each cookie)

Instructions

  • Preheat the oven to 325° F
  • In a large bowl, combine the almond flour with the sugar, salt and lemon extract.
  • Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little stick dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
  • Roll the dough into balls, about one tablespoonful each.
  • Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside.
  • Place on a baking sheet lined with parchment paper.
  • Top each cookie with an almond (optional)
  • And bake at 325° F (165° C) for about 13-15 minutes, until lightly golden at the bottom. I had to re-dip mine in Swerve powdered sugar again after baking. Enjoy!

Notes

22 Servings
Amount Per Serving
  • Calories89.6
  • Total Fat7.7 g
  • Sodium7.5 mg
  • Total Carbohydrate3.3 g
  • Dietary Fiber1.6 g
  • Net Carbs: 1.7 g 
  • Sugars0.6 g
  • Protein3.8 g

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