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)
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!
Credits
RecipeEric Lundy
PhotographyErin Ng
6 reviews
6 responses to “Keto Chocolate Dipped Almond Wafer Cookies”
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Looks and taste great
Absolutely delicious!!! Very filling. I had one and it was plenty. A family favorite.
Easy with great flavor and texture. I drizzled the chocolate so I get it in each bite.
Super delicious and a total hit!!! Love this, I also agree very filling.
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!
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!