Almond Cookies | Keto Almendrados
These Almendrados Cookies are a Spanish almond cookie that are so good you NEED to try them! Not to mention they're low carb and gluten free.
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Servings: 24 cookies
Calories: 48kcal
Ingredients
- 1.5 cups Superfine Almond Flour
- 1/2 cup Swerve
- 1 large Eggs
- 1 teaspoon Lemon Extract
- 1 tablespoon lemon zest
- 24 Blanched Almonds
Instructions
- In a medium bowl, beat egg. Add in almond flour, swerve and lemon and mix together to make a cohesive dough. Cover and refrigerate for 1-2 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Pinching off pieces of dough about the size of a walnut, roll them into balls.
- Gently press an almond on top of each cookie. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 18-20 minutes. Cool completely, and store in an airtight container.
Notes
- It is not suggested that you freeze these cookies. However, they will keep for a few days if stored in an airtight container.
- I use Swerve in this recipe but, other keto-friendly sweeteners can be used. Just note that the amounts used will differ.
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g