Ingredients
- 1 cup almond flour
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar-free dark chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, powdered erythritol, cocoa powder, baking powder, and salt. Whisk until well combined.
- Beat Egg Whites: In a separate bowl, whisk the egg whites until frothy, then add the almond extract and vanilla extract. Continue whisking until soft peaks form.
- Combine Mixtures: Gently fold the egg white mixture into the dry ingredients until just combined. If using, fold in the sugar-free dark chocolate chips.
- Shape Cookies: Use a spoon or cookie scoop to drop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon.
- Bake: Bake in the preheated oven for about 12-15 minutes or until the cookies are firm to the touch.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Once cooled, enjoy your Keto Chocolate Amaretti Cookies with a cup of coffee or tea!
Tips
- Storage: Store the cookies in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.
- Variations: You can add chopped nuts or a sprinkle of sea salt on top before baking for extra flavor.
