If you’re on a keto diet and you miss having cookies with your afternoon coffee, this one is for you. These keto italian amaretti cookies are soft, chewy, and full of almond flavor.
Amaretti are traditional Italian cookies that have been around for a very long time. The good news is that the original recipe is already pretty close to being low carb, so it doesn’t take much to make a keto version that tastes just as good.
The base of these cookies is almond flour and whipped egg whites. That’s what gives them their signature texture – crispy on the outside with a soft and slightly chewy center.
They’re also really simple to make. You don’t need a long list of ingredients or any complicated steps. Mix, scoop, bake, and you’re done.
I like to top each one with a few sliced almonds before baking. It adds a nice look and a little extra crunch.
Why You’ll Love This Recipe
Crispy Outside and Chewy Inside – These cookies nail that perfect contrast of a crackled crisp shell with a soft almond-rich center.
Only 7 Simple Ingredients – You need just a handful of basic keto pantry staples to make an authentic Italian cookie at home.
Naturally Gluten Free – Almond flour replaces traditional wheat flour so these taste incredible without any gluten whatsoever.
Recipe Ingredients
- 2 1/2 cups Finely Ground Almond Flour
- 1/2 cup Powdered Erythritol
- 1/4 tsp Salt
- 2 Large Egg Whites
- 1/8 tsp Cream of Tartar
- 1 tsp Almond Extract
- 2 tbsp Sliced Almonds (for topping)
How To Make
Step 1
Preheat your oven to 325°F and line a baking sheet with parchment paper. In a medium bowl, whisk together almond flour, powdered erythritol, and salt.
Step 2
In a separate large bowl, beat the egg whites with cream of tartar using a hand mixer on high speed until stiff peaks form, about 2-3 minutes.
Step 3
Add the almond extract to the whipped egg whites and gently fold in the almond flour mixture in two additions, using a spatula with slow, sweeping motions to avoid deflating the whites.
Keep folding patiently until the mixture comes together into a soft, slightly sticky dough that holds its shape when scooped. Do not overmix or the cookies will turn out flat.
Step 4
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Gently press a few sliced almonds into the top of each cookie.
Step 5
Bake for 16-18 minutes until the cookies are golden on the outside with beautiful cracks across the top.
Step 6
Let the cookies cool completely on the baking sheet before removing. They will develop their signature crisp, crackled exterior and soft, chewy almond interior as they cool. Store in an airtight container at room temperature.
Tips
Sift the Powdered Erythritol First
Powdered erythritol tends to clump up in the bag, even if it looks fine. Before you mix it with the almond flour, push it through a fine mesh sieve to break up any lumps.
If those clumps end up in the dough, they won’t dissolve during baking. You’ll bite into the cookie and hit a crunchy, gritty spot that doesn’t taste great.
This takes about 30 seconds and makes a real difference in the final texture.
Get the Egg Whites Right
Your egg whites need to be at room temperature before you whip them. Cold whites straight from the fridge take longer to whip and won’t reach the same volume. Pull them out about 20-30 minutes before you start.
Also, make sure the bowl and beaters are completely clean and dry. Even a tiny bit of grease or egg yolk will stop the whites from forming stiff peaks, and without stiff peaks, your cookies will come out flat and dense instead of light with that crackly top.
Don’t Rush the Folding
When you fold the almond flour mixture into the whipped egg whites, go slow. Use a spatula and cut down through the center, scoop along the bottom, and fold up and over. Rotate the bowl a little and repeat.
Adding the flour in two batches (like the recipe says) really matters here. If you dump it all in at once, you’ll have to fold way more to get it mixed in, and all that extra folding knocks the air out of the whites.
The dough should feel soft and a little sticky but hold its shape on a spoon. If it’s runny and flat, you’ve lost too much air.
More Recipes
- Keto Baklava Bites
- Keto Biscoff Style Butter Cookies
- Keto Italian Cream Cake
- Low Carb Cannoli Cream Cups
- Low Carb Coconut Macaroons
Frequently Asked Questions
Can I use a different sweetener instead of powdered erythritol?
Yes, you can use other powdered keto-friendly sweeteners like allulose or a monk fruit-erythritol blend. Just make sure whatever you use is powdered, not granular, because granular sweeteners won’t dissolve as well and can give the cookies a gritty texture.
Keep in mind that some sweeteners like allulose are less sweet than erythritol, so you may need to add a bit more to get the same level of sweetness. Start with the same amount and adjust to your taste.
Keto Italian Amaretti Cookies
Ingredients
Equipment
Method
- Preheat your oven to 325°F and line a baking sheet with parchment paper. In a medium bowl, whisk together almond flour, powdered erythritol, and salt.
- In a separate large bowl, beat the egg whites with cream of tartar using a hand mixer on high speed until stiff peaks form, about 2-3 minutes.
- Add the almond extract to the whipped egg whites and gently fold in the almond flour mixture in two additions, using a spatula with slow, sweeping motions to avoid deflating the whites. Keep folding patiently until the mixture comes together into a soft, slightly sticky dough that holds its shape when scooped. Do not overmix or the cookies will turn out flat.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Gently press a few sliced almonds into the top of each cookie.
- Bake for 16-18 minutes until the cookies are golden on the outside with beautiful cracks across the top.
- Let the cookies cool completely on the baking sheet before removing. They will develop their signature crisp, crackled exterior and soft, chewy almond interior as they cool. Store in an airtight container at room temperature.