Keto Chinese Almond Cookies (Sugar-Free & Low-Carb)

Soft, nutty, and perfectly sweetened with Keystone Pantry Allulose, these Keto Chinese Almond Cookies deliver the classic almond flavor you love — without the sugar crash. Ideal for anyone following a low-carb or keto lifestyle, these cookies are crisp on the edges, tender in the middle, and beautifully golden.

Ingredients & Why We Use Them

• 1 cup almond flour – Almond flour is the cornerstone of keto baking. It’s naturally low in carbs, high in healthy fats, and gives a tender, slightly nutty texture reminiscent of traditional Chinese almond cookies.

• 2 tbsp coconut flour – Coconut flour helps absorb moisture, giving structure to the cookies and preventing them from spreading too thin. A little goes a long way!

• 1/4 cup Keystone Pantry Allulose – A keto-friendly sweetener that caramelizes just like sugar. It adds sweetness without raising blood sugar levels.

• 1/2 tsp baking powder – Provides a gentle lift to the cookies, helping them maintain a light and airy texture.

• 1/4 tsp salt – Enhances the flavors, balancing the sweetness and bringing out the nutty almond notes.

• 1/4 cup unsweetened almond butter (or butter) – Adds richness, moisture, and a smooth, creamy texture that binds the dough.

• 1 large egg – Acts as a binder and provides structure while contributing to the cookie’s soft interior.

• 1/2 tsp almond extract – Intensifies the almond flavor for that authentic Chinese almond cookie taste.

• 1/4 cup sliced almonds (for topping) – Adds a decorative touch and a satisfying crunch on top of each cookie.

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut flour, Keystone Pantry Allulose, baking powder, and salt.

3. Mix wet ingredients: In another bowl, combine the almond butter, egg, and almond extract until smooth.

4. Combine wet and dry: Add the wet mixture to the dry ingredients and mix until a cohesive dough forms.

5. Form cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet. Flatten slightly with your fingers and top each cookie with a sliced almond.

6. Bake: 10-12 minutes, until the edges are golden brown.

7. Cool: Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

These cookies store well in an airtight container and are perfect for snacking, gifting, or enjoying with tea.

FAQ – Keto Chinese Almond Cookies

Q: Can I use a different sweetener instead of allulose?
A: Yes, you can use erythritol or monk fruit sweetener, but Allulose gives the best caramelization and texture.

Q: Can I make these cookies dairy-free?
A: Absolutely! Use almond butter instead of butter, and they will remain rich and tender.

Q: How should I store these cookies?
A: Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.

Q: Can I make the cookies larger or smaller?
A: Yes, just adjust the baking time slightly — larger cookies may need 1-2 extra minutes, smaller cookies slightly less.

Q: Are these cookies suitable for keto and low-carb diets?
A: Yes! With almond flour and Allulose, these cookies are naturally low in net carbs while still satisfying your sweet tooth.

Nutrition Facts (per cookie)

Serving Size: 1 cookie
Servings: 12

Notes:

• Allulose is a zero-calorie sugar substitute, so it does not contribute to net carbs.

• Net Carbs (Total Carbs − Fiber − Sugar Alcohols) ≈ 0.5 g per cookie.

• The exact values may vary slightly depending on your almond flour, almond butter, or almond extract brands.