I modified an old recipe to make it gluten-free. Since the base of my oval serving dish is 8 x 13 inches at its widest point, you can definitely adjust how many Graham crackers you use for the base to your personal preference.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 15 |
| Yield: | 15 cookies |
Ingredients
- 1 ½ cups almond butter
- ½ cup low-calorie natural sweetener (such as Swerve®)
- ⅓ cup unsweetened cocoa powder, sifted
- 2 large eggs
- 1 teaspoon sugar-free vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
- Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
- Bake in the preheated oven until edges are firm, about 12 minutes.
- Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 133 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these cookies for the past two years for friends who cannot have sugar. They are delicious! I made my own almond butter and added some oil as they were mixing and mixing and mixing. (After a few minutes, you need to turn your food processor off to let it cool down.) When the butter was the right consistency, I added the other ingredients plus a Tablespoon of instant espresso coffee. Cookies turned out perfect every time and hold up through the mail. After reading some of the comments from those who gave these cookies low marks, I can only add that it could have been store-bought almond butter. It’s not hard to make your own just takes a few minutes in the food processor. Also, check that your oven is the right temp.
Had zero luck with the recipe. Came out as a soupy mess and everything came out separated when mixing. Couldn’t even “roll into balls” it was soup. What am I missing? I was looking forward to this and can’t even fix it
too many carbs
AM I MISSING SOMETHING? the dough was fine- seemed to be like any other cookie dough. made this to the T. When i went to pull the pan out of the oven it was a soupy mess. What am i doing wrong??? there is really no flour in this recipe?
Not sweet, fell apart.
Good, chewy, not too sweet. I used a mixer and it turned out alright. Topped some off with toasted coconut and others with swerve confectioner’s sugar. Not bad!
Dough is crumbly.
Do NOT make. Taste is terrible and total waste of expensive ingredients. I even followed some of the other’s suggestions and the taste is still terrible. This recipe shouldn’t be on here until it’s fixed for better flavor outcomes.
I’ve made these several times using Monk Fruit. Most of my family would like them a bit sweeter; I like the fact that they are not too sweet. (Like eating dark chocolate.). The dryness factor improves after 24 hours of sitting in a sealed container; not sure why-maybe the nut oils soak into the cocoa better with time. I may try the mayo option as I cannot do dairy.
That was a waste of the good ingredients! The dough is as crumbly as the cookies. No flavor, dry and nothing like that picture that made me believe they could be yummy! Disappointing for sure!
The cookies fall apart and not my favorite.
They’re a little dry and crumbly but the flavor is good.
Not good at all. Tasted like a super dry, bitter brownie. Took a bite and didn’t like it, had some family members try it and they felt the same.
This cookie is ok but not great. If i make it again i think i will add sf chocolate chips or something to it.
tastes quite good compared to the other keto cookies tried; made almost no changes except adding a bit of butter because I like it and hopefully would make the batter less crumbly. Yes, I will make it again
I have made these several times now with natural peanut butter and Truvia and they’re great. The first time was a little too crumbly so I just make sure I measure the nut butter well and slightly generously. Don’t overbake…better to slightly underbake.
These were very enjoyable. My only complaints are that it tastes more like a brownie thank it does a cookie, but that’s okay! Also, I bought a jar of almond butter and it literally takes the whole jar to make these; which was annoying considering how expensive almond butter is! I also added a tablespoon of mayo into mine for moisture. But all in all, they were delicious.
Really good, I also add a couple of T of PB2 (powdered peanut butter) and a couple of T of melted Kerry gold butter – this way it isn’t so dry. Another option would be to add some sugar free chocolate chips. The cookies have a different texture than a regular cookie, very light and airy, the perfect fix when you have a sweet craving and very low-carb! This is one of my go-2 recipes for sure!
Added wheat bran to increase the fiber. So good just as written though! I also used Sunflower Seed butter instead of almond butter because I had more of the Sunbutter. I would make these again!
Very dry
The picture posted is NOT what these cookies look like at all. I followed the recipe exactly and they were a huge disappointment. They were dry, crumbly, tasteless, and un-edible…