Quick 3-Ingredient Almond Butter Keto Cookies - Ready in 12 Minutes

Quick 3-Ingredient Almond Butter Keto Cookies – Ready in 12 Minutes

Almond butter keto cookies are about to become your new obsession, and I’m going to show you exactly why.

Contents

Quick 3-Ingredient Almond Butter Keto Cookies – Ready in 12 Minutes

Ever stared at your empty cookie jar thinking “I need something sweet RIGHT NOW but I can’t blow my macros”? I’ve been there countless times. That desperate 3 PM sugar craving that makes you question every life choice.

These little beauties solve that problem faster than you can say “ketosis.”

KEY INFO

Prep time: 3 minutes
Cook time: 10-12 minutes
Total time: 15 minutes max
Servings: 12 cookies
Difficulty level: Dead simple
Dietary tags: Keto, Low-carb, Gluten-free, Grain-free

EQUIPMENT NEEDED

One mixing bowl
Fork or spatula
Baking sheet
Parchment paper or silicone mat
Cookie scoop (or just use a spoon like I do half the time)

Simple alternatives: No parchment? Use foil. No cookie scoop? A regular spoon works perfectly.

INGREDIENTS

1 cup natural almond butter (240g) – the drippy kind works best
1 large egg (or flax egg for vegan – 1 tbsp ground flax + 3 tbsp water)
1/2 cup erythritol or monk fruit sweetener (100g) – granulated works better than powdered

Optional but recommended:

1 tsp vanilla extract – because vanilla makes everything better
1/4 cup sugar-free chocolate chips (40g) – Lily’s brand is my go-to
Pinch of sea salt – trust me on this one
1/2 tsp cinnamon – if you’re feeling fancy

METHOD

Preheat your oven to 350°F (175°C).
Line that baking sheet while you’re waiting.
Dump everything into your mixing bowl.
Yes, it’s really that simple. I usually start with the almond butter because it’s the messiest.
Mix until you get a cohesive dough.
It should hold together when you squeeze it. If it’s too dry, add 1 tablespoon of almond milk. If it’s too wet, add 1 tablespoon of almond flour.
Scoop into 12 portions onto your lined baking sheet.
I make mine about 2 tablespoons each. They don’t spread much, so you can place them fairly close.

Press each cookie down with a fork.
Make that classic crisscross pattern if you want to feel fancy. Wet your fork between cookies to prevent sticking.

Bake for 10-12 minutes.
Check at 10 minutes – they should look set but still soft in the center. They’ll look underdone. That’s exactly what you want.
Let them cool completely on the baking sheet.
This is crucial – they’ll firm up as they cool. I know waiting is torture, but trust the process.

CRUCIAL TIPS

Don’t overbake these – they go from perfect to hockey pucks in 60 seconds
Use natural almond butter – the oil separation is your friend here
They WILL look underdone when you pull them out – that’s correct
Cool completely before moving them or they’ll crumble

STORAGE & VARIATIONS

Storage: Keep in an airtight container at room temperature for up to a week. Freeze for up to 3 months (if they last that long).

Scaling: This recipe doubles perfectly. For half batches, just divide everything by two.

Common mistakes to avoid:

Using stiff, cold almond butter (warm it slightly first)
Baking too long (seriously, under is better than over)
Moving them while hot (patience, grasshopper)

Killer variations I’ve tried:

Chocolate version: Add 2 tbsp cocoa powder
Protein boost: Add 1 scoop vanilla protein powder + 2 tbsp almond milk
Peanut butter swap: Works exactly the same way
No-bake version: Mix with melted coconut oil instead of egg, freeze for 15 minutes

The Real Talk

I’ve made these cookies probably 200 times. They’ve saved me from countless keto-breaking moments. The first time I made them, I ate four in a row and felt zero guilt. 2 net carbs per cookie means I can actually do that.

My non-keto friends steal these from my kitchen. That’s how you know you’ve got a winner.

Each cookie delivers: