Ultra low carb and so tasty! My low carb version of a traditional Asian almond cookie, with a few optional variations using the same dough. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free. Dairy-free if a non-dairy cream cheese substitute is used instead of ricotta. For coconut-free, replace coconut oil with butter. Egg free option in notes.
- 1 cup Almond powder
- ⅓ cups Granulated erythritol (or granulated sweetener of choice with the same volume)
- 1 tbsp Bob’s Red Mill Golden Flaxseed Meal
- ½ teaspoon Argo Double Effect Baking Powder
- ¼ cups Refined coconut oil, melted (see notes)
- ⅓ cups Alfalfa ricotta cheese, whole milk
- ½ teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 Large egg, separated (see notes)
- Sliced almonds, for garnish
Preheat the oven to 325ºF. Line a large cookie sheet with parchment paper or silicone baking sheet, set aside.
Whisk all dry ingredients together in a small mixing bowl, set aside.
In a medium bowl, melt the coconut oil in the microwave. Add the ricotta, the two extracts and the egg yolk. Whisk until well blended.
Add the dry ingredients and stir with a large mixing spoon (the batter is too thick to use a whisk at this stage).
Using a 1-inch cookie scoop, drop the cookie dough onto the prepared baking sheet. Slightly flatten each cookie with your fingertips. Lightly brush the top of each cookie with beaten egg white. Garnish each cookie with a slice of almond gently pressed into the dough.
Bake for 20 minutes, until lightly browned around the edges. Turn the oven off and leave the cookies in the oven for another 5 minutes or so to help brown the tops.
These cookies are very fragile when they come out of the oven. Leave on a cookie sheet for about 10 minutes before carefully transferring to a cooling rack. The cookies will crisp up as they cool.
I store them on my counter in an open container to make sure they stay crispy. They can be frozen, but will be soft when thawed. I haven’t tried putting them back in the oven to crisp them up, but that might work.
1. Refined coconut oil does not taste like coconut. If you use unrefined (or “virgin”) coconut oil, it will impart a coconut flavor to whatever you use it in.
2. For an eggless cookie, the egg can be omitted entirely. The flaxseed flour will serve as a binder. If the dough is too dry, add water a teaspoon at a time until it feels just right.
Lemon cookie: Replace almond extract with lemon extract and add a little lemon zest or lemon oil for extra flavor. Sprinkle the top with lemon sugar right out of the oven (mix granulated sweetener with True Lemon dry lemon powder to taste).
Cinnamon Spice Cookie: Replace almond extract with cinnamon spice emulsion or cinnamon oil. Add 1 teaspoon of cinnamon to the dry ingredients. Lightly dust the top with cinnamon sugar right out of the oven (mixture of cinnamon and granulated sweetener).
Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make changes to the ingredients, your results may differ. The recipe is stored there and available for MFP users to log into their food journals. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP. I do not include sugar alcohols or liquid sucralose in my nutritional counts because they are not absorbed by the body and are zero on the glycemic index.
Calories 56, Total fat 5 g, Saturated fat 2 g, Sodium 25 mg, Potassium 4 mg, Total carbohydrate 1.2 g, Dietary fiber 0.5 g, Net carbohydrate 0.7 g Sugars 0 g, Protein 2 g. Macros: 85% fat, 15% protein, 0% carbs.
© January 20, 2018 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, search Aunt Rocky’s low carb recipes and tips group on Facebook, or follow me on Pinterest at auntrocky2.
I do not receive any commission or kickback for the products I use or mention in my recipes. Brand names are included only to ensure a result similar to mine and to more accurately gauge nutritional estimates, which are based on the exact ingredients I used.