Amaretti are Italy’s most famous cookie export with reason! Lightly crisp on the outside and silky smooth on the inside, these keto amaretti vary little (if at all!) from the original.
Gluten Free & Keto Amaretti Cookies 🍪
Just 4 Ingredients!
Did you guys know amaretti are naturally gluten and dairy free (and aside from the sugar, naturally keto too?!). All in all, these little Italian (rather unassuming!) cookies rival even the most complex of biscuits with their incredible taste and texture.
And at 1g net carbs (and 4g good fats!) a pop, you can think of these guys as fat bomb cookies supreme.
Plus, these cookies hold a special place in my heart. You see, it was the first (baking) recipe which I successfully whipped up back in my university years. So I’ve been whipping up these amaretti for the past decade (⏰!!), i.e. they’ve withstood the test of time and still get baked religiously at chez moi!
This recipe uses (finely ground!) almond flour only (!!).
The Sweetener 🍯
Arguably these keto amaretti work best with erythritol sweeteners (think Lakanto and powdered Swerve). Xylitol works best taste-wise, but it takes (much) longer to ‘dry out’ so your amaretti will be extra delicate for about a day and the edges won’t crisp up much.
Whatever you decide, it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free & Keto Amaretti Cookies
- Line a baking sheet with parchment paper or a baking mat and set aside.
- Whisk together in a large bowl almond flour, powdered sweetener and salt until thoroughly combined. Set aside.
- In a separate bowl, beat egg whites with an electric mixer until soft peaks form.
- Gently fold in half the beaten egg whites onto the almond mixture. Depending on how finely ground and fresh you almond flour is, you may or may not need all the egg whites (it can range from 2 to 3 egg whites per 340g of almond and sugar mix). So fold in the egg whites slowly to produce a thick and stiff paste (see picture in post). If you add too much egg white your amaretti will flat flat, though still be delicious.
- Fold in almond extract until just combined. Be careful not to overmix, as you will pop the egg whites bubbles.
- Using your hands, gently form 1-inch rounds and place them on the baking sheet. Let rest for two hours uncovered to harden (similar to French macarons!).
- Preheat oven to 350°F/180°C and bake for 10-12 minutes, or until tops are a light golden brown. Allow to cool completely before removing from the baking sheet and sprinkle with powdered sweetener.
- Store in an airtight container for about a week.