These easy-to-make, sugar-free, and keto amaretti cookies are delicious almond-flavored macaroons with a chewy center and crispy exterior.

Italian Amaretti cookies are yummy little almond-flavored macaroons, which are soft and chewy on the inside with a crispy exterior. Since these cookies are originally made with almond flour, minimal adaptations are required for this keto cookie recipe — outside of swapping regular sugar with a sugar alternative.

While amaretti cookies are often associated with Christmas (you’ll find them appearing in stores just after Thanksgiving), they’re a treat worth enjoying all year round. With their sweet almond flavor that’s just the right amount of sweet, they make an ideal dessert or snack anytime.

Plus, they’re incredibly simple to whip up, requiring just a handful of ingredients and a little bit of time. These sugar-free amaretti cookies are tasty with morning coffee, as an afternoon snack, or as a light dessert.

Key Ingredients

Super-fine, blanched almond flour: Almond flour is a must for authentic almond flavor. These cookies turn out best when you use one of finest grinds of almond flour. The brands with the finest grinds include Wellbee’s and Honeyville, which are orderable from Amazon.

Monk fruit powdered sweetener: A sugar-free alternative that sweetens without the carbs. You could also use Swerve Confectioners if you prefer.

Egg whites: These provide structure, making the cookies light and chewy.

Almond and vanilla extract: These enhance the signature nutty, aromatic flavor of amaretti cookies.

How to Make

STEP 1: Preheat your oven to 325°F. Stack two matching rimmed baking sheets, placing parchment paper on the top one. This helps prevent the cookies from burning on the bottom.

STEP 2: In a large bowl, whisk together almond flour, monk fruit sweetener, and a pinch of salt. For accuracy, weigh the ingredients in grams instead of measuring in cups.

STEP 3: Using an electric mixer, beat the egg whites until soft peaks form. Gently fold in lemon juice, almond extract, and vanilla extract.

STEP 4: Fold the egg mixture into the dry ingredients, mixing gently until a moist, slightly sticky dough forms.

STEP 5: Roll the dough into 1-inch balls, placing them about 1 inch apart on the prepared baking sheet. Lightly flatten the tops of the balls if you’d like.

STEP 6: Bake cookies for 18 to 20 minutes or until they’re lightly golden with a few cracks on top. Be careful not to over-bake, as they’ll become too crispy. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Once cooled, sprinkle lightly with monk fruit powdered sweetener.

NOTE: On the first day, the cookies will be soft and chewy, but by the second day, their exterior will crisp up beautifully while maintaining that chewy center.

How to Store

Store the cookies in an airtight container at room temperature for up to 4 days.

More Sugar-Free Cookies

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