Khrysso’s Scrumptious Low-Carb Gluten-Free Almond Cookies

Khrysso’s Scumptious Low-Carb Gluten-Free Almond Cookies

These cookies are a bonus for us both because they are low-carb, sugar free, and gluten-free! A Dutch friend of ours inspired this recipe, but we like ours better than the one from the Old Country. The bad part is they taste so good, the non-restricteds eat them all up!


Yield: 24 cookies




2 sticks salted butter, softened

pinch of kosher salt

1 1/3 cups granulated erythritol or other granular 1-to-1 sweetener

1 tsp. vanilla extract

2 tsp. almond extract

4 cups blanched pulverized almonds (you could use almond flour, but we like the texture achieved by crushing the almonds in the food processor)


Preheat oven to 350° F.

Beat the butter, salt, and sweetener until fluffy.

Add the vanilla and almond extracts and blend well.

Add the processed almonds and beat until just blended to a stiff dough.

Divide the dough into 24 balls.

(optional) Roll each ball in crushed almonds.

Flatten balls on a parchment-lined cookie sheet.

Bake for 15 minutes.

Remove and cool before serving.

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