Total Time
Prep 5 mins
Cook 20 mins

During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.

Ingredients Nutrition

  • 2 cups almond flour
  • 12 cup Splenda Sugar Blend for Baking
  • 12 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
  • 12 teaspoon salt (if using salted butter, omit salt here)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 egg (optional)


  1. Preheat oven to 300°F.
  2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
  3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
  4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
  5. Let cool on sheet for 5 minutes before removing.
  6. For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.


Most Helpful

FYI: The nutritional facts for this recipe are incorrect because they did not include the nutritional analysis for the almond flour.

The recipe uses 2 cups (224g) of almond flour

2 cups of Bob's Red Mill Almond Meal/Flour contains 1280 calories; 48g protein; 8g sugars; and 24g net carbs

Dee514 August 14, 2012

Great texture and flavor. Made these twice. (Personal preference, I skipped the almond extract the second time as it was a bit much.) I used the vanilla instead. Topped the cookies with a sprinkle of toasted coconut, which made them so interesting, and brought out a great new far as Lo carb goes, these are the best cookies I have found! BTW, best price on almond meal is at Trader Joes! Thanks for posting!!!!!

The Jelly Room February 06, 2011

Ok I have never left a review before for a recipe, I just couldn't resist. I hate when people change recipes and give advice but due to lack of an ingredient I had to. I just made these and I am eating as I type, I have made so many low carb recipes and was never crazy about any of them. This cookie is seriously a party in my mouth, I used the Brown Sugar Splenda blend since I didn't have the white, and I actually used Anise extract with the Vanilla instead of almond. I just can't tell you how delicious these are...crispy on the edge, soft and moist in the middle. They were cooked much faster then the times listed so just watch for the edges to be golden. I personally think the brown sugar blend gave it the delicious non Splenda tasting taste. I just had to share...definitely recommend this one :)

Jennifer L. March 17, 2014

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