Welcome to your new go-to cookie recipe! Delicate yet sturdy, they’re crispy, crunchy, nutty, and chocolatey. Plus, they’re so easy to make, once you whip up a few batches, you won’t need the recipe again. Store cookies in an airtight container at room temperature for four days.
Keto Chocolate-Dipped Almond Wafer Cookies
Ingredients List
- 2 large egg whites, at room temperature
- 3/4 cup powdered erythritol-based sweetener, sifted (like Swerve)
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- sea salt
- 3 cups (10 1/2) ounces sliced almonds, blanched or natural
- 3 oz bar of sugar-free dark chocolate, chopped (like Lily’s)
- 2 tsp melted coconut oil
- flaky sea salt, for garnish (optional)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 350°F (175°C). Adjust 2 racks to the center of the oven. Line 2 rimmed baking sheets with silicone mats or parchment paper coated with cooking spray.
- In a large bowl, whisk the egg whites until lightened and frothy, a few seconds. Add the powdered sweetener, vanilla and almond extracts, and 1/8 teaspoon salt. Whisk just until the sugar has dissolved and the texture is like a thin mayonnaise, 2 to 3 minutes. Fold in the almonds to coat.
- Drop tablespoon-sized mounds of the almond mixture 1 1/2 inches apart on the prepared baking sheets. Use a spoon to flatter each mound to about 2 inch rounds without creating gaps between the sliced almonds.
- Bake until light golden brown, 10 to 13 minutes.
- Cool the cookies on the sheets for 1 minute; then slide the silicone mat with the cookies onto cooling racks or the countertop to cool completely, 20 to 30 minutes.
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil, then microwave for 20 seconds to melt. Stir or microwave for another 10 seconds if not melted. Stir until smooth and glossy.
- Set out a piece of parchment paper on a clean surface. Dip one end of each cookie into the melted chocolate, then place it on the parchment paper, sprinkle with flaky sea salt, and let set, 30 to 40 minutes. Enjoy!
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I would like to make these, but an allergic to Amy sweetener ending in “tol”. Has anyone tried them using allulose?
Allulose can be a good substitute and we encourage you to try it. Let us know how it goes.
I would love to make these. Where do you find three cups of sliced almonds! I only find them in the little tiny packets.
Also where do we find flaked salt?
Try Amazon. You can get up to two pound bags of sliced almonds and flake salt too.
Hello, have anyone tried them with pecans. Not a fan of almonds.
Give it a try and let us know how it comes out.
I cut the sweetener to 1/2 cup and they are plenty sweet. I might use 1/3 cup next time. These are delicious.
Love this recipe! I have made these several times and they are so delicious. I like to drizzle the chocolate on the cookies so you get a taste of chocolate in every bite. Besides tasting great with Lily’s dark chocolate they also are delicious with Lily’s white chocolate. I am a fitness instructor and love sharing healthy treats with my clients for birthdays and holidays. Every time I share this treat – they want the recipe.
We love them too! Thanks for sharing your enthusiasm for this recipe.
This is a fabulous recipe. Easy to make with simple ingredients. This should be in everyone’s arsenal. Keto-mojo does it again
These are soooo easy to make with ingredients everyone has in the pantry. Delicious and very satiating. Even our non-keto young neighbors asked for the recipe!!
Barb! Thanks so much for your feedback. This is a favorite around here as well!
This recipe is a winner! Five stars for taste, ease of instructions, and common ingredients.
Some notes: I prefer a more almond flavor. So next time, I’ll do all almond extract & skip the vanilla. I automatically used less sweetener. Lakanto 1/2 cup since full amount is always too sweet for me. I got the sweet, without the aftertaste-so perfect for me. I made 12 cookies instead of 24-baked for about 17-18 min. As long as you keep them flattened out and look for that light golden color, the end result will be the same. I like another reviewer’s idea to drizzle the chocolate. I did some drizzled, some dipped. Drizzling was my preference. Either way, don’t skip that flaked salt! It really makes the difference. Love these with my tea or coffee. Keto is so fun with recipes like these! Thanks Keto-Mojo!
Thank you, Lara, for the raving review and for the wonderful recommendations. We’re going to try them!
This looks lovely, but I don’t eat any sweeteners of any kind, and unsweetened treats are still delicious to me. If I leave out the erythritol (which is made from fermenting wheat or corn–how many “grain-free” people know this?) do I need to add anything else to make up for that quantity? Thanks for any insight. Also, I would love more recipes that give an option to forgo sweeteners altogether, for those of us who do not use substitutes.
The egg whites will bind the items together, but the consistency may be a bit different without a sweetener. Definitely worth a try, though! Let us know how it goes!
Super delicious and a total hit!!! Love this, I also agree very filling.
Easy with great flavor and texture. I drizzled the chocolate so I get it in each bite.
Absolutely delicious!!! Very filling. I had one and it was plenty. A family favorite.
Looks and taste great