These 5 ingredient hazelnut flour cookies are pillowy-soft on the inside, crisp on the outside, and topped with crushed hazelnuts for a wonderful, flavorful crunch! Plus, they are gluten-free, low-carb, and dairy-free too.
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When it comes to easy Keto and gluten free treats, you just can’t beat a good cookie recipe.
There are so many variations, you could try a new type of cookie every time you bake! After all, variety is the spice of life.
That’s why I love this hazelnut cookies recipe from Katrin at Sugar Free Londoner! I usually bake with a combination of almond flour and coconut flour. Baking with hazelnut flour added a delicious twist on the classic cookie.
And the chopped hazelnuts on top really make the flavor stand out! I like to add these treats to my holiday cookie platters along with low-carb coconut macaroons.
Keto hazelnut cookies
The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. Katrin made a few switches to bring us a low carb and gluten free recipe for these wonderful Italian hazelnut cookies!
With 0.4 grams of net carbs per cookie, they are the perfect guilt-free indulgence.
What makes this recipe even better is that it only uses 5 ingredients in the batter and comes together in minutes.
You’ll simply whip the egg whites, then fold all the ingredients together. After that, use a spoon to drop the dough onto your baking sheet and bake!
Enjoy these hazelnut cookies with your morning coffee or as an after-dinner dessert. With 0.4 net carbs per cookie and delicious hazelnut flavor, you can’t go wrong!
How to make hazelnut flour
You can buy pre-made hazelnut flour, or you can make your own. The process is very easy.
If your hazelnuts still have skins on them, you’ll want to roast them first. Then, once they’ve cooled, you can easily rub the skins off.
If your hazelnuts do not have skins, then you’re ready to go.
Simply put raw hazelnuts in your blender or food processor and blend for about 10-15 seconds.
That’s it!
You want to be careful that you don’t over-process your hazelnuts. Otherwise, you’ll end up with hazelnut butter. Still delicious, but not what we need for this recipe.
Whipping the egg whites
You may be wondering if you really need to whip the egg whites, or if you can simply mix them in.
I experimented with both to see if it made a difference. I must say, I definitely prefer the cookies with the whipped egg whites.
Whipping them adds air bubbles to your cookie batter. This results in a lighter, fluffier cookie with a softer interior.
So while this step is not absolutely necessary, I would recommend it for more satisfying hazelnut cookies.
Can you make these with a different flour
Another nut flour such as almond flour will work just fine in this recipe. You can replace the nut flour 1:1.
However, the nut flour you use will affect the taste. Both almond and hazelnut flour will have a nutty flavor, but hazelnut is a bit richer and deeper in my opinion.
Between the flours, hazelnut does have more texture to it. That’s why, combined with the whipped egg whites, it produces such a soft and light cookie.
So while almond flour and other nut flours can be used, just keep in mind that the final product will be slightly different.
If you enjoy the taste of hazelnuts, I recommend trying this recipe with hazelnut flour.
Other low carb cookie recipes
Looking for other delicious keto cookie recipes that you can enjoy on a Keto diet? Check out a few of these other favorites:
- Low Carb Peanut Butter Cookies with coconut flour are only 2 net carbs per cookie, so they’re a great way to satisfy your sweet tooth on keto!
- Keto Cream Cheese Cookies are made with almond and coconut flour. And they can be cut into shapes with cookie cutters just like traditional cookies.
- White Chocolate Macadamia Nut Cookies are a perfectly low carb version of this decadent, classic cookie recipe.
- No Egg Cookies are perfect for anyone with a sensitivity to eggs. Plus they’re low carb and gluten free!
- Healthy Chocolate Zucchini Cookies are a delicious way to sneak in some veggies with a rich, fudgy cookie.
- Keto Low Carb Snickerdoodle Cookies are the perfect tasty treat to share with your family and friends.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Hazelnut Flour Low Carb Keto Cookies
Video
Ingredients
- 1 cup hazelnut meal ground hazelnuts (90g)
- 2 egg whites
- 1 tablespoon powdered erythritol or equivalent sweetener
- 10 drops vanilla stevia glycerite (equivalent to 2 teaspoon sugar)
- 1 teaspoon vanilla
- crushed hazelnuts to decorate
Instructions
- Whip the egg whites until they form stiff peaks.
- Fold in the hazelnut meal, erythritol, stevia and vanilla until well combined. I don’t like my cookies too sweet, so do make sure to taste the dough and adjust the sweetener to your liking.
- With a spoon, drop the dough on a silicone baking sheet or a baking sheet lined with parchment paper. Flatten to your liking.
- Bake at 160° Celsius (320°F) for 25 minutes or until lightly browned.
- Let the cookies cool before touching them. They firm up as they cool down.
- Makes 20 smallish cookies
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: April 14, 2017... Last Updated: January 23, 2020
Lou R
These are exquisite. Thank you for such a great recipe! And you’re right, they definitely need to be completely cool for the full hazelnut flavor to come through.
Sara
I don’t want to leave a bad rating, but these are completely underwhelming. Your photos look like delicious buttery cookies. Mine look like lumps and feel rubbery (still warm). I barely got 9 small cookies using my Vollrath orchid handled scoop. They are light, but my God these are dry. The flavor is nice and aromatic. Maybe if I pour some butter on these I can salvage them. I did use all powdered sweetener, 2 Tbs total. I can see how butter in the recipe might deflate the whipped egg whites. This is the first recipe of yours that I have not particularly enjoyed.
Lisa MarcAurele
Sorry these didn't work out for you but it's not my recipe. It's a guest post from Katrin at Sugar Free Londoner.
Josephine
I can't tell tell how many cookies the recipe makes. It says 20 small cookies but for how many servings - 12 people, 8 people, etc. Thanks.
Lisa MarcAurele
That information is listed at the top of the recipe card... 5 people.
Debbie
I'm allergic to eggs. What can I use in place of the egg whites? Can I use whipped cream?
Lisa MarcAurele
I usually use gelatin whipped up with sweetener to replace egg whites. You can probably use a psyllium or flax egg.
susan smith
Hi, I'm in Australia - and so not all ingredients are available here - and to buy on line gets so expensive - out of pocket range for a pensioner - plus the US$ conversion cost and postage is so expensive....soooooooo what would be a substitute for : 10 drops vanilla stevia glycerite (equivalent to 2 tsp sugar) please
Thank you in Advance And I love your recipes and help - amazing - I have in the past just skipped some of the ingredients due to these prolems!!!! But Im sure it must affect the taste and end result!
Sue
Lisa MarcAurele
Yes. 5 drops is about 1 teaspoon sugar so 10 drops is about 2 teaspoons.
Cindy Carlson
Hi,in regards to Susan Smith- She a asked What to replace the stevia?????
Lisa MarcAurele
Any sweetener works. You'll just have to convert using the sweetener conversion calculator.
Dina
Hi Lisa , do u think I can use coconut flour ?
Lisa
It likely won't work without other changes. Typically, you'll use less coconut flour and more egg and liquid.
Cathy Tibbles
Thank you for sharing this! I included it in the round up! 🙂
Lisa
Thanks Cathy! I'll give it a share.
Emily
Can I use another sweenter like monk sugar. I making cookies for people at work and want to find a healthier cookie alternative.
Lisa
You certainly can. It's such a small amount of sweetener used, it can be subbed with the sweetener of your choice. Just be sure to use the right conversion as brands can vary.
Maria Lomax
Any chance I could make the same cooking with a different flour? I was thinking Almond? Lord, do they look yummy!
Lisa
Any nut meal works. Almond would be perfect. It will just have a different taste.
Kristen
Lisa, yet again you have provided us in the low carb community a simple and absolutely delicious recipe! These are AWESOME!!! Love that it's only 5 ingredients, as they can be whipped up in no time. And they seriously taste like regular carb laden (yet still yummy) cookies. I added about a 1/3c Lily's (Stevia sweetened) baking chips to my batter and it gave them that chocolaty note I was going for 🙂 Thanks again!
Lisa
Katrin at Sugar Free Londoner deserves all the credit for this one! I'm glad you loved them. I'll be giving them a try once my work schedule eases up.
Kim
Hi, in the pictures they look like they've been sprinkled with extra chopped nuts. Presumably you do that before they are cooked?
Lisa
Yes. That would be done before baked so they stick into batter.
Mecala
Should I store these in the fridge or can they be left out? They are so easy and delicious!
Lisa
If they will be eaten within a few days, there's no need to refrigerate.
Andriana
Hi you don't mention the hazelnut meal in the ingredients or how much to use when combining with the other ingredients?
Lisa
Fixed! It's 1 cup (90g)
Kathy Giovingo
Hazelnut meal was left out of the ingredients. How much is needed? Thanks so much!
Lisa
It's 1 cup. Fixed the recipe card.