Easy Low Carb Keto-Friendly Chocolate Amaretti Cookies
Who says a good cookie can’t be sugar-free? My version of a classic Italian amaretti cookie makes a terrific treat for low-carb eaters. These cake-like cookies are gluten-free and dairy-free too! It’s a super easy keto cookie recipe and I promise you will not miss the refined sugar. I grew up eating classic Italian amaretti cookies—here’s my recipe —but this version is just as good. The rich chocolate is especially satisfying when a craving hits. Read on to learn about substituting monkfruit sweetener for sugar, different kinds of cocoa powder, and so much more.
What are amaretti cookies What do they taste like?
Amaretti cookies are always a hit in my house! These chocolatey Italian cookies are soft, chewy, and rich—almost like brownies. Made with almond flour, they’re sometimes called the Italian macaron (but in my opinion, they’re not nearly as fussy). That’s amaretti cookies in a nutshell (ha, ha)!
Are amaretti cookies gluten-free?
Actually, amaretti cookies ONLY use almond flour, which makes them naturally gluten-free. My recipe has an interesting twist, too—I use monkfruit sweetener instead of sugar! If you’re looking for a low-carb sweet treat or trying to avoid refined sugar, this recipe is for you. This gluten-free cookie recipe is also keto and dairy-free.
How to Substitute Monkfruit Sweetener for Sugar in Baking (It’s super easy!)
Substituting monkfruit sweetener for sugar in baking is actually pretty simple. When you want to make a recipe sugar-free, you can use regular monkfruit sweetener or powdered monkfruit sweetener as a sugar substitute. The regular version has grains similar in size to sugar. The powdered version is fine like powdered sugar. Either type works great.
Regular monkfruit sweetener will give you more of a sparkly finish on the cookies while the powdered version will look like confectioners’ sugar. It’s easy to find in most large grocery stores or online. Most monkfruit sweeteners are meant to be used at a 1:1 substitution ratio, but make sure to read the package before you start baking just in case—ratios can vary a bit!
You want to use natural cocoa powder for amaretti cookies—not Dutch.
When selecting your chocolate, make sure to use natural cocoa powder, NOT Dutch-processed cocoa. Although they’re both cocoa powders, they have different chemical properties that react differently to other ingredients during baking.
What’s the difference between Dutch cocoa and natural cocoa?
Dutch cocoa goes through a specific treatment that gives it its signature color and flavor. It also results in a smoother finish and decreases its acidity compared to natural cocoa. Most baked goods will use leaveners like baking soda or baking powder, which are more basic than acidic. Using natural cocoa powder, which is more acidic than Dutch, helps control how the final product turns out.
Depending on the various combinations of cocoa and leavener, your baked goods will have different rises and intensity in flavor. Dutch cocoa creates a denser product with a more mellow flavor. If a recipe calls for Dutch-processed cocoa, it will say it in the ingredients. Otherwise, always use natural cocoa powder. For Amaretti, we want natural cocoa!
More Gluten-Free and Keto Recipes
If you’re looking for new recipes to add to your weekly rotation, I have many gluten-free and keto recipes for you to choose from.
More Classic Italian Cookie Recipes
Want more classic Italian cookie recipes? Here you go!
Easy Low Carb Keto-Friendly Chocolate Amaretti Cookie Recipe
Ingredients
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
- Sift the monkfruit sweetener to eliminate any lumps. In a mixing bowl, combine the ⅔ cup of monkfruit sweetener with the almond flour, cocoa powder, baking powder, and pinch of salt.
- In a second bowl, use an electric hand mixer to whip the egg whites to stiff peaks. Add the two extracts and whip briefly to combine.
- Using a spatula, gently fold the dry ingredients into the egg whites. Be careful not to overmix. You want to incorporate all of the dry ingredients, but not deflate the egg whites too much.
- Using a small cookie scoop, form the dough into balls. Use the palms of your hands to roll the balls so they are uniformly round. Place them on the prepared pan and gently press the tops down, flattening them slightly.
- Bake for 13 to 15 minutes or until cracks appear on top.
- Remove your cookies from the oven and let them cool slightly.
- Roll each cookie in the remaining ½ cup monkfruit sweetener or powdered monkfruit sweetener. If you like your cookies heavily coated, by all means use more. Enjoy!
