Sugar-free Amaretti, flourless Italian cookies, are absolutely delicious and have only 1.6 g of net carbs per cookie. This healthy recipe may become your favorite!
I love béarnaise or hollandaise, butter-yolk sauces, but there’s always a question about what to do with whites. And here is an answer. Sugar-free Amaretti! Ok, I’m not sure if I can still call it Amaretti if there is no Amaretto in it, but who cares if it’s tasty?
What is sugar-free Amaretti?
This is a gluten-free Italian cookie made of almond flour. Sure, the classic recipe includes sugar. To make sugar-free Amaretti, replace sugar with any safe granulated sweetener, like erythritol, allulose, or a sweetener mix.
It’s called Amaretti not by chance. It can be cooked with Amaretto liqueur, but it is very sugary, so let’s just skip it. If you want, you can add a few tablespoons of any dry spirit.
How to cook Amaretti cookies
Amaretti cookies can be soft or crispy. With my recipe, you will get Amaretti morbidi, or soft cookies. Let them stay in the oven a bit longer to get a crispy version. The classic Amaretti are made without nuts or chocolate, but I like them soft and crunchy at the same time. You can experiment. And even use more whites and beat them until stiff picks if you want a chewier texture.
- 5 egg whites (about 150 g)
- 100 g erythritol
- 100 g nuts
- 200 g almond flour
- 0.5 orange zest
- Lightly beat the whites. Add erythritol, almond flour, and zest. Mix.
- Chop the pistachios and add them to the batter.
- Set the oven to 360°F (180°C). Roll the balls and put them on a baking sheet covered by baking paper. Bake for 10 minutes.