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Low Carb Almond Sugar Cookies

Low Carb Almond Sugar Cookies

Low Carb Almond Sugar Cookies

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Low Carb Almond Sugar Cookies
4.3 rating based on 12,345 ratings
4.3/5 (16)
Course: Low Carb CookiesDifficulty: Easy

A Splenda-sweetened sugar cookie with almond flour. This is an older recipe from the days of Atkins. Nowadays, with more and more people searching for Keto recipes, you will be surprised to find Splenda as an ingredient, and this is one of the reasons why I’ve made Keto Cookies a subcategory of Low Carb Cookies. See note below on substitutions *.


  • 1-1/4 cup almond flour

  • 1 cup Splenda *

  • 1/4 cup butter, at room temperature

  • 1 large egg

  • 1 teaspoon vanilla

  • additional Splenda, for decorating


  • Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.


  • * Note that using a different sweetener could DRASTICALLY change the texture of the cookie. If you make substitutions, use one appropriate for baking with a 1:1 sweetness level with sugar, or else adjust amount accordingly. Proceed at your own risk.
  • Reviewers, please help us out and note the yield!


Name & Location
(example: Sue in LA)

Wow, I was missing all the Christmas treats and made these for myself. Have to hide them from my husband who is not a LC eater. I did cut the splenda back to 3/4 c and added a couple TBS of coconut flour. Holds together nicely.
- Denise

These are quite excellent. After the third batch (I use a tiny toaster oven >.>), I decided not to sprinkle splenda on top as it just makes it too sweet for me. I did not change this recipe at all nor did I chill the batter and it turned out excellent :)
- Jasmine in NJ

I love these cookies! So easy to make and a great sweet treat for us low carb dieters. I put a little whipped cream on top.
- A Baker

These cookies are great! I will make them even when I'm not on the low carb diet! I upped the butter to 1/2 cup and upper the almond flour to 1. 2/3 cup...I also added some salt in there because it defintely brings out the favors. Delish
- A Baker

THESE ARE AMAZING!!! I put less Splenda than recommended (I think I used 8 packets) and they are perfect! Next time I think I will mix in some cocoa nibs. Delicious, and whole family loved them. Will definitely make again.
- Amanda in Florida
I see we all have different definitions of "cookies." There is no such thing as "too gooey" for me. The only cookies that should have crunch are vanilla wafers and Oreos! Also, I wonder about people who are subbing the Splenda then saying that their cookies were way too sweet. Splenda is one of the least sweet sugar alternatives, so I hope you consulted some online conversion chart. A cup of most other sweeteners would likely be inedible in this recipe. If you made it as is and thought it was too sweet, I dunno, maybe you don't like dessert?
- A Baker
I was desperately looking for a low carb cookie to make to satisfy my late night craving, and FINALLY stumbled upon this one. It was simple and easy, and I had all the ingredients needed except I don't use splenda. I used 2 1/2 tablespoons of granulated Xylitol instead, and yum yum! Heaven...gonna try it with part coconut flour next time like someone suggested. Great recipe! Thank you
- Kris in California 
Cut the sweetner to 1/2 cup and added 1/2 cup of finely shredded unsweetened coconut. Also used almond extract instead of vanilla. Very good but may further cut the sugar to 1/3 cup next time.
- A Baker
These were great! Instead of Splenda I used Equal and they were fantastic!!!
-  Abbie in The bay area
Awesome! I didn't have vanilla so I used one tsp of sugar free maple syrup. Tasted like a pecan sandie cookie which is my favorite but so high in carbs! I highly recommend this recipe
- Jen in NM
Really an overwhelming splenda taste. Wow.
- A Baker
Followed the recipe exactly.The cookies came out perfect. Making a second batch now switching vanilla out for lemon extract..Yum.
- marg p in Delaware
My eight-year-old stepson and I made a batch tonight, and it turned out a little crumbly but good. I read the review where the person said that 1 cup of Splenda was too much, so I used 1/2 cup of Truvia. I grind my almond meal at home; I was also about 1/2 cup shy, so I used oatmeal for the rest of the flour. That may have been what made them crumbly. I used almond extract instead of vanilla, and it worked nicely. They were a little too sweet, so maybe I'll use even less Truvia next time. Good recipe, though!
- Michele in Western PA
I used 2 whole eggs and a high protein low fat flour from trader joes. You may also substitute the oil for extra virgin olive oil as well. I was able to make 12 cookies
- Mike
Found the recipe to be SO easy (literally put the ingredients together in about 5 minutes) and they taste great! Not too different from a regular sugar cookie. I love the hint of almond flavor. Yum! Will definitely be making them again. The only thing I would recommend is to bake longer than 8 minutes, mine needed about 12-15 minutes to cook through.
- Nicole in New York City
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