keto  almond cookies

Secret Italian Recipe... So simple with only 4 ingredients. 

Both chewy and crispy at the same time...

There are many recipes for amaretti cookies out there, but almost all result in something else. The criteria for success in this cookie is to get the cracks on top.

I got this recipe from a traditional chef who gave me the amounts in kilograms 😃. But it worked so well

This is the ketofied version. I was worried about sugar since the sugar in this recipe is not just used high for taste but as a functional ingredient. So the sweetener needs to be similar in molecular form. This means stevia and monk fruit will not work.

If you never had amaretti cookies, it’s a shame. They are so special and calling them a cookie feels like an insult😂.
They are amazing, I’m not a cookie person and these are my favorite.

It is a very special recipe not kidding. Enjoy


  • Electric Mixer
  • Parchment Paper
  • Piping Bag, optional
  • Measuring Cups


For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.


  • Any nut flours can be used in this recipe. Hazelnuts or macadamia nuts can be grounded. (Not coconut flour obviously)
  • Erythritol is the only substation possible in this recipe but the taste will be quite compromised. Do not use anything that has inulin in it. Dextrose and maltodextrin are not keto-friendly. It will mess with your blood glucose and potentially sabotage your weight loss.
  • You can use corn starch, potato starch, or wheat starch instead of tapioca.
  • I love larger versions and I get 14-15 cookies but if you like them small like1.5 - 2 inches you will have 20 or a little bit more. Nutrition values are for large cookies.


KETO Amaretti Almond Cookies





Prep Time

15 Minutes

Cook Time

40 Minutes

Net Carbs




Ketofied Italian Recipe, Chewy and Crunchy at the same time..You will get about 15 3.5inch cookies


  • 5 Egg Whites, or 1/2 Cup pl 2 tbs liquid egg whites
  • 1 3/4 Cups Almond Flour
  • 2 Cups Allulose
  • 1-1/2 tbs Tapioca Starch


  • Preheat oven to 250 and line a cookie sheet with parchment paper
  • Combine all ingredients in a deep bowl
  • Beat with an electric mixer for 10 minutes, it will be soft and sticky
  • Drop spoonful of batter on the cookie sheet or use piping bag
  • Bake 25 minutes
  • Increase oven temperature to 300 and bake another 10-15 minutes or until you start to see brwoning on the sides
  • Remove from oven and let it cool to room temperature


  • Aimée

    Whip the egg whites first, at room temperature with a pinch of Cream of Tartar, if needed, until they hold stiff peaks. Pulverize granulated allulose in a blender or food processor or purchase keto confectioners allulose. Gently fold all together, Add 1/2 tsp almond extract maintaining the fluffiness of the ultra-soft “batter”. Pipe small blobs onto parchment and LET SIT 30 minutes BEFORE baking to get the glossy sheen of commercial cookies.

  • BobZoom

    Tried twice. The batter was too loose. We used more almond flour the second time. The cookies were soft without a hint of a crisp crust, even on the second try. Because of the allulose they browned even at 250 degrees. They were a disappointment both tries. If I try again it will be with a 50/50 mix of allulose and Swerve. Neither of us like the taste of erythritol, but allulose is never going to get a crisp crust.

  • Betty

    I’ve tried to make these cookies twice and both times the batter has been a running mess. I used Trader Joe’s egg whites, almond flour, allulose from Goalz, and corn starch. I measured carefully and followed the directions precisely. The batter was so runny that there was no way I could pipe the dough onto a cookie sheet.

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