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Traditional Italian Amaretti Cookies 🍪 gluten free, keto & paleo

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. 

Freshly baked keto amaretti with powdered sugar
Gluten Free, Paleo & Keto Amaretti Cookies

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!

The Flours

This recipe uses (finely ground!) almond flour only (💥💃🎆!!).

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds, as almond meal will result in dense cookies that just melt away.

Gluten free and keto amaretti cookie batter
Gluten Free, Paleo & Keto Amaretti Cookies
Freshly baked keto amaretti
Gluten Free, Paleo & Keto Amaretti Cookies

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 and keto amaretti with powdered sugar
Gluten Free, Paleo & Keto Amaretti Cookies
Gluten Free, Paleo & Keto Amaretti Cookies
A single remaining keto amaretti cookie
Gluten Free, Paleo & Keto Amaretti Cookies

Gluten Free & Keto Amaretti Cookies 🍪 #ketocookies #lowcarbcookies

Gluten Free & Keto Amaretti Cookies

Course: Cookies, Dessert
Cuisine: Italian
Keyword: dairy free, gluten free, keto, paleo
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 amaretti cookies
Calories: 58 kcal

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. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cupsfor an instant conversion.

Print

Ingredients

Instructions

  1. Line a baking sheet with parchment paper or a baking mat and set aside. 

  2. Whisk together in a large bowl almond flour, powdered sweetener and salt until thoroughly combined. Set aside.

  3. In a separate bowl, beat egg whites with an electric mixer until soft peaks form.

  4. 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.

  5. Fold in almond extract until just combined. Be careful not to overmix, as you will pop the egg whites bubbles.

  6. 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!).

  7. 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.

  8. Store in an airtight container for about a week. 

Nutrition Facts
Gluten Free & Keto Amaretti Cookies
Amount Per Serving
Calories 58 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 7mg0%
Potassium 7mg0%
Carbohydrates 2g1%
Fiber 1g4%
Protein 2g4%
Calcium 21mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

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26 comments

  1. Shaay Gallagher-Starr says:

    I made these last Christmas and I loved the texture and almond flavor, but I found the cooling effect of erythritol too strong. Xylitol is out because of thieving puppers. So I’m wondering if allulose is an option that you’ve already tested?

    Anybody?

    If not, I’ll try it, see what happens, and report back!

  2. Becky says:

    Hey Paola,
    You mention in this and the snickerdoodles I think that erythritol gives better texture and form but does have that weird cooling thing… How about if I use a 50/50 blend with allulose or xylitol?? Will I end up with the best of both worlds??
    Maybe take longer to crisp but not as bad; still brown and crisp especially with the allulose?? Have You done a 50/50 blend thing??
    Very nourishing, peaceful holidays to You and Yours keto treat Angel!! 🙂

  3. Erin says:

    Making them now , I can’t wait for these cookies! Literally I can’t wait the 2 hrs 😂lol You should add 2 hrs to the time at the top of the recipe. Very deceiving with only total time of 25 minutes.
    Thanks for the recipe, this is literally the only thing I’ve been craving on the keto diet!

  4. Dan Duprey says:

    I made the rookie mistake of not reading the recipe carefully before making, so didn’t let the cookies rest before baking. I gave them an extra few minutes in the oven. Wonderful! Thanks

  5. Louise Bruno says:

    Palola, how I love how you help make my keto journey easy for the upcoming holidays! Last night, my husband saw pignoli (pine) nuts and almond paste in the pantry and asked me to make Italian Pignoli Nut cookies. I realized how much sugar is in the traditional recipe, but I agreed. I then decided to try your recipe for myself and wow, was I satisfied! I know I’ll make it through the holidays with your recipes! I used a little less sugar and replaced the conf sugar on top for toasted pignoli nuts (350 degrees for 10 mins). Thanks to Gnom-gnom!

  6. Renee says:

    I made these this morning and they taste fantastic! I took them to my parents house for Sunday brunch and they lived them. I did have a question or maybe an observation. My cookies, since I rolled them into a ball, stayed a ball rather than spreading a bit like yours in the pictures. I’m assuming I didn’t use enough eye whites, but wanted to get your thoughts. Should I have pressed them down before drying and baking, added more egg whites or something else you can think of? Love all your recipes!

    • Paola says:

      Awesome to hear about the Taste Renee! Mmm I’m not sure Renee! Did they crack or expand at all? What sweetener did you use?

      It could’ve been that they needed a touch more egg whites as you said, but I’d be interested to hear on what sweetener you used as they seem to have a lot of impact in cookies.

  7. Cat says:

    These cookies are the bomb! One of the few keto cookies I have actually liked. I added too much of the egg whites so my dough was not quite as stiff as it should have been, but they were still wonderful. Fear of not being able to mix in the almond extract into the dough completely led me to add the extract to the egg whites. Even though I didn’t add all the “meringue” to the dry ingredients, the almond flavor was still very present in the cookies. The hardest part was waiting two hours to bake (eat) them. Really easy to make as well. Love, love, LOVE these!

    • Paola says:

      Awesome to hear Cat! And YUP! I think these take a couple tries to really understand the texture (as you can tell from my explanation I’ve also added more at times 😜)

  8. Teri Stoller says:

    Can I use maple syrup or honey or coconut sugar in these? We cannot consume the sweeteners u mention. How much should I use of the above sweeteners?? Thank u

  9. Lynn says:

    Yet another great recipe, thanks so much. When your recipes state an oven temperature, are you using a ‘fan’ oven or a traditional top and bottom element oven? I can use both but not sure what you use! Keep up the good work.

  10. ann says:

    OMG these are delicious!!!! I made a mistake and actually made 13 cookies instead of 20 so I did bake these a little longer. I will definitely be making these over and over again.
    can these cookies be frozen? how about the dough? thanks for this wonderful recipe

  11. Mikaelah M Morocco says:

    I just made these this afternoon for company – something to have with our coffee – and they are wonderful. I love when a “new for me” recipe turns out perfect the first time – and I will be making these a lot – my Italian husband will love them!

  12. Jess says:

    I have to say everyone of your desserts are incredible!

    I had the brownies and now these. Your recipes make keto enjoyable. I actually substituted the almond for vanilla because the almond flour is so rich. (And used a bit more egg whites like you said).

    I look forward to baking more. Also i love that your recipes have few ingredients. Some of the ones online I see cost a fortune just to buy everything.

    • Paola says:

      Hi Jess! That’s SO wonderful to hear! Thanks so much for reporting back in detail (always super helpful!) and so happy you’re enjoying the recipes! 🙂 xo!

  13. Rita says:

    You just made me the HAPPIEST PERSON EVER! My Italian grandmother used to make these for us during the holidays! I had no idea they could be keto-fied!!! SO SO SO AWESOME THANK YOU!

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