I must confess, in the past, I was the ultimate cookie and biscuit enthusiast. There was a time when I would devour an entire packet of cookies for breakfast.
But since embracing the Keto lifestyle, I’ve been missing them dearly.
Biscuits and cookies have always been the epitome of comfort food, requiring no company and never talking back to you!
Determined to find a way to satisfy my cravings, I scoured the internet for Keto-friendly almond cookie recipes that could bring back some of that lost joy. Luckily, I stumbled upon several useful recipes on various websites.
With my newfound inspiration, I embarked on my first-ever cookie-baking adventure using locally available ingredients. Admittedly, as a novice in the art of cookie baking, I ask for a little leniency and understanding.
However, I assure you that the recipe I’m about to share is not only easy, but also provides the perfect portion size to satiate any biscuit cravings you might be experiencing. These cookies contain absolutely no grains, and the total carb count for each cookie is a mere 2.8 grams, allowing you to indulge without guilt.
The addition of cocoa gives them the appearance of regular biscuits, but without the accompanying carb load. Since it was my first attempt, I opted for simplicity and refrained from decorating them, but feel free to unleash your creativity.
As I eagerly awaited the outcome, the tantalizing aroma filled my kitchen, making it hard to resist. Once they emerged from the oven, I had to exercise considerable self-control to stop at just two. I’ve now decided to savor one of these delightful cookies with my daily cup of coffee.
Trust me, you’ll relish them just as I did and find yourself grateful for that pivotal moment when you made the switch to the Keto lifestyle.
Note: These cookies are absolutely sugar-free, grain free and gluten-free.
- Since I don’t get almond flour where I live, I used grounded almonds. Just pop your almonds in the dry grinder of your mixer and your batch of grounded almonds is ready.
- I used Stevia powder as the sweetener. You can choose any sweetener of your choice.
- Desiccated coconut is very easily available in all grocery stores in India, so that should not be a problem.
- For my recipe, I have used Hershey’s Unsweetened Cocoa, as that is the only brand available here. If you can find Lindt 90% Cocoa, then go ahead and use it, but it sure is very expensive.
- For the fat, I used Amul butter and also some ghee.
Keto Almond Cookies
- 50 gm 1.8 oz softened Amul butter
- 1 tbsp Ghee
- 4 tbsp Unsweetened Hershey’s cocoa
- 1 cup Sweetener of your choice
- 1 cup Desiccated coconut
- 2 Eggs
- 2 cups Almonds – grounded
- Pinch of salt Only if you are using unsalted butter
- In a bowl mix the butter, cocoa and Sugar free.
- Keep mixing till it becomes smooth.
- Add the desiccated coconut and mix some more.
- Blend in the almond flour. The mixture will start resembling a cookie dough at this stage.
- Add the eggs and salt and mix more.
- Divide the mixture into 14 small balls.
- On a baking tray place the balls and press them down with a fork.
- Bake at 180C/350F for 15 to 20 minutes.
- Allow them to cool completely, before storing them in an airtight container.
- Check if a crust is forming at 15 minutes, if not, then bake for another 20 minutes.
- They become much more firm and crispy on cooling.
- You must press the dough down with a fork, to allow even cooking.
- Fat – 20.3 gm
- Net Carbs – 2.7 gm
- Protein – 4.9 gm