These healthy, keto almond flour s’mores cookies are a real treat for your sweet tooth. Make these low carb treats to satisfy your cravings while staying low carb and gluten-free!
I love these s’mores cookies with a nice keto iced latte for breakfast. I am always making s’mores cookies and pumpkin fudge come autumn weather.
Calories in almond flour cookies
There are 197 calories in this sugar free cookie recipe.
Low carb cookies
There’s only 6 g. net carbs in this easy recipe and 9 total carbs. If you’re on a keto diet, you’ll typically be counting net carb count.
Are almond flour cookies healthy?
Almond flour is ok for keto diets and studies have shown that it is better for you than most flours because it reduces “bad” cholesterol, has a low glycemic index and it’s high in protein.
How do I prepare almond flour cookies?
- Preheat oven and line a baking sheet with parchment paper.
- Beat eggs and add in other ingredients, then fold in chocolate chips and marshmallows. Gently stir until combined.
- Use an ice cream scoop to portion out cookies.
- Bake at 350F for 12 minutes, remove, and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until cookies is golden brown.
How do I make these gluten-free?
All ingredients in this cookie recipe are considered gluten-free and delicious, making them perfect for low-carb, diabetic and GI sensitivity
However, if you substitute any ingredients, double-check if you are not sure.
Why under-baked cookies are the best
Tip: If cookies are a bit soft in the center, that is OK! They will harden up after sitting.
Trust me, you do not want an overcooked cookie. And, if you’re looking for a no bake recipe, try my yummy no bake keto cookies.
How long will almond flour cookies last?
These cookies should last at room temperature, in a sealed, air-tight container, for up to a week.
Can I freeze these cookies?
These cookies can be frozen. Just taw them in the oven for 5-6 minutes at 350F to get the crunchy bite.
No monk fruit sweetener? Try Swerve brown sugar replacement instead.
Can’t find sugar free marshmallows? Make these homemade keto marshmallows.
-you may also substitute keto-friendly/low carb nuts (like chopped almonds or walnuts) instead of marshmallows
Can I substitute almond flour for coconut flour for this recipe?
Due to the taste and texture of almond flour, I do not recommend using coconut flour for this recipe.
How to make almond flour cookies without eggs
Replace one egg with:
- 1/4 cup canned pumpkin puree
- 1/4 c plain full-fat yogurt
- 1/2 mashed banana (not keto, but still low carb)
- 1/4 cup unsweetened applesauce or prunes
The best sugar free chocolate (that tastes like the real thing)
Instead of carb-loaded, regular chocolate chips, I use Lily’s brand because it has been recommended time and time again by the keto/ low carb community.
Is milk low in carbs?
No, milk does have quite a bit of carbohydrates, but there are some great low carb alternatives to cow’s milk.
These cookies are best served with low carb /keto alternative “dairy” options, such as:
- no sugar added almond milk
- a mix of 2 tbsp heavy whipping cream + almond milk (makes it creamier, like cow’s milk)
- Half and half
- Coconut milk
- Flax milk
What other ingredients can I add to these cookies?
- A pinch of sea salt with sugar free caramel drizzle
- 1 tsp instant coffee (brings out chocolate flavor)
- Dried, sugar free fruit, like blueberries
- Shaved coconut chips
What to do with leftover cookies:
If you have leftovers, use your cookie crumbles as:
- Yogurt/ pudding topping
- Breakfast cereal (if you allow them to harden sitting out)
- Make a cookie sandwich, with vanilla ice cream in the middle
- Create a cookie milkshake using sugar-free ice cream
Help! My cookies fall apart when I pick them up
Tips for keeping your cookies together:
- Try to resist the urge to pick up your cookies until they firm up and cool completely.
- baking a teensy bit longer or by
- add a tsp of arrowroot powder or 1/4 tsp. xanthin gum
Almond Flour S’mores Cookies
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Beat eggs in a medium bowl. Add the sweetener, melted butter, vanilla extract, and baking powder. Whisk to combine.
- Add almond flour and stir until well combined.
- Fold in chocolate chips and marshmallows. Gently stir until combined.Portion out one ice cream scoop (about two tablespoons) of the dough for each cookie, and place it in the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake at 350F for 12 minutes, take the baking sheet out of the oven, and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until cookies is golden brown on the edges. The center will remain soft, but it will harden when cold. Be careful not to overcook them if you like a chewy inside.
- Let cookies cool before transferring, or they might break.
- Keep leftovers in the fridge for up to 5 days.
- These cookies can be frozen. Just taw them in the oven for 5-6 minutes at 350F to get the crunchy bite.
- This recipe works better with mini marshmallows, so if using regular marshmallows, chop them into smaller pieces.
- The Monk fruit sweetener brand that I use is Lacanto. It can be easily replaced by sugar as the sweetness is the same.