Craving a sweet treat but want to stick to your low carb diet? Imagine yourself back on that vacation to Greece with these Greek almond cookies, or Amygdolata! These delicate and delicious cookies are the perfect indulgence, without throwing off your healthy eating habits. Made with a few simple ingredients like finely ground almond flour, lemons, and egg whites, Amygdolata are an easy and tasty treat to whip up.
The addition of lemon juice and zest gives these cookies a refreshing twist on a classic recipe. I was taught by an expert in Monemvasia, Greece to make traditional Greek almond cookies, and I can’t wait to show you my low carb version!
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This past May, I was beyond excited when I found out I would be visiting Monemvasia, Greece with a fabulous tour from JayWay Travel. I highly recommend checking them out for a truly amazing experience.
I had heard amazing things about this stunningly beautiful destination, and I couldn’t wait to finally experience it for myself. Little did I know that my trip would be made even more special by an unexpected visit to Maria’s bakery, the Doukato Store.
As soon as we arrived, I was already in awe of the town’s majestic beauty. Monemvasia is a small island that is linked to the mainland by a causeway and is known for its charming old town, which is steeped in history and culture. Every corner you turn is filled with ancient buildings and breathtaking views of the sea.
🧑🍳 A baking class in Monemvasia, Greece!
As we made our way to the Doukato Store in the newer area of town, I couldn’t help but admire the freshly baked goods and local honey and preserves in the window. We were greeted by the friendly Maria, who welcomed us into her cozy shop with open arms. She had a warm smile and a bubbly personality that immediately made us feel at home.
Maria was excited to teach us the art of making traditional Greek almond cookies, or Amygdolota as the locals call them. With her guidance, we soon found ourselves mixing and rolling the dough, carefully crafting and shaping each cookie to perfection, or as close as we could! We learned that the secret to making these mouthwatering treats lies in the quality of the ingredients, and in taking the time to make them with love.
The Amygdoloto were soft, sweet, and had a delicate almond and rose flavor. I know this unique experience will be one I’ll remember for a long time!
As we said our goodbyes to Maria, I was grateful for this unforgettable experience. Monemvasia, with its rich history and charming beauty, was already a dream come true. But getting to learn how to make traditional Greek almond cookies from the lovely Maria made it all the more special.
🇬🇷 Greek almond cookies recipe, my sugar free version
When I got home from Greece, I was eager to try out my own version of Maria’s recipe. Traditionally, Maria said she flavors the cookies with rose water, but lemon is also a traditional and popular flavoring. As I don’t often have rose water on hand, but I do love lemon, I decided to go that route. If you prefer to try using the rose flavor instead, simply use good rose water in place of the lemon juice.
I like to top the Greek cookies off with sliced almonds for extra crunch and visual appeal. Also, it’s up to you if you coat them in powdered sweetener to finish. At the bakery in Monemvasia, Maria used powdered sugar to finish, but also made some without the coating, as it depends on the region of Greece or personal preferences!
In this blog post, I’ll share a step-by-step guide on how to make your own Greek almond cookies, as well as some helpful tips and tricks to ensure success. Get ready to satisfy your sweet tooth in a low carb way.
🤔 What are Amygdolata, or Greek almond cookies?
Amygdolata are small, round Greek cookies made with finely ground almond flour. They can sometimes be flavored with rose water or lemon juice and zest, which is why they have a slightly citrusy flavor. The texture of the cookie is a crust on the outside but soft and delicate inside.
These cookies are naturally gluten free, as the almond flour used is already.
At the Doukata Store in Monemvasia, Maria grinds her own local almonds into almond flour, but to make it easier, I buy my own almond flour.
Amygdolata are a true symbol of Greek hospitality, as they are often served with coffee or tea as a dessert. They also make a delightful treat for special occasions and holidays such as Easter or Christmas.
📏 Are Greek almond cookies keto?
Yes! Greek almond cookies or Amygdolata can be enjoyed on a keto or low carb diet, as they are already made with almond flour and you can use a sugar free sweetener of your choice.
For a low carb version, opt for a powdered sweetener like Swerve or Monk Fruit, which have zero net carbs. Additionally, make sure to use fresh lemon juice (not concentrate) and zest for flavor.
Let’s take a look at the macros. In this recipe for Greek almond cookies, one serving is one cookie. Each cookie, when a sugar free sweetener is used, has 64 calories, 3 grams of protein, 5 grams of fat, and 1 gram net carbs.
These macros for Greek almond cookies are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring out your own with the exact ingredients you use, especially if you use traditional sugar or alter it in any way. It’s important to determine your own nutrition facts if you’re keeping close track and want to be accurate.
🍽 Equipment needed to make Greek almond cookies
To make low carb Greek almond cookies you’ll need:
- a large bowl
- hand or standing mixer (or use that arm strength!)
- a spatula
- spoon
- lemon zester
- cookie scoop (optional)
- cookie baking pans (baking sheets)
- parchment paper or silicone baking mats
- cooling racks
🥘 Ingredients in low carb Greek almond cookies
If you’re looking to make delicious Greek almond cookies, called Amygdolota, it’s important to select quality ingredients. Here’s what to look for when selecting each ingredient:
Finely Ground Blanched Almond Flour
This should be a high-quality almond flour that is finely ground to create a soft, tender cookie. Make sure the flour is blanched, meaning that the skin has been removed from the whole almonds.
You can even make your own almond flour by finely grinding blanched almonds in a food processor. Or for a slightly different texture, you can use a good quality almond meal.
Powdered Sweetener
For traditional amygdolota, select a high-quality powdered sugar. If you prefer a sugar-free option, consider using Swerve Confectioners or another preferred sugar-free sweetener. Just be sure that it is a powdered version to create the right texture for the cookies.
Whipped Egg Whites
You’ll need to carefully separate the egg whites from the yolks and then whip them until soft peaks form. Make sure your eggs are fresh for the best results. (I like to save my leftover egg yolks to make keto lemon curd!)
Vanilla Extract and Almond Extract
These flavorings should be high-quality and pure. Be sure to measure them accurately for the best vanilla and almond flavor.
Fresh Lemon Juice and Lemon Zest
Use freshly squeezed lemon juice for the best flavor. And make sure to zest the lemon before juicing it.
Sliced Almonds
These are optional, but they add a nice crunch to the top of the cookies. Look for high-quality sliced almonds (or slivered almonds will work too) at your grocery store or online.
Greek Almond Cookie Drizzle
This simple glaze is made with fresh lemon juice, water, and powdered sweetener. Use a high-quality powdered sugar or your preferred sugar-free sweetener for the best results.
Overall, the key to making delicious amygdolota is selecting high-quality ingredients and measuring them accurately. With a little care and attention, you’ll be able to create tender, flavorful cookies that everyone will love. Enjoy!
🔪 Instructions
All right cookie lovers! Are you ready to bake up something sweet and delicious that will transport you straight to Greece? Of course, you are! Today, we’re making Greek almond cookies, or as they are known in Greece, amygdolota. These cookies are crispy on the outside and super soft and almond-y on the inside. They’re perfect for tea time, a light dessert, or just as a sweet snack to munch on throughout the day. So let’s get started!
🔥 Preheat the oven
First things first, preheat your oven to 350 degrees Fahrenheit. While the oven is heating up, grab a large mixing bowl and combine 3 cups of finely ground blanched almond flour and 1 cup of powdered sweetener. Mix these two ingredients well until they’re fully combined.
Next, we need to whip up 3 egg whites to soft peaks. This can take a few minutes, so be patient and use an electric mixer if you have one. Once you’ve got your egg whites nice and fluffy, add in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract, and continue to gently whip everything together.
🥄 Mix the ingredients
Now it’s time to combine all of our ingredients together! Gradually fold the whipped egg whites into the almond flour mixture, being careful not to overmix. Add 1/4 cup of fresh lemon juice and 2 tablespoons of lemon zest to the mixture and continue to fold until everything is well combined.
Form the cookie dough into small balls, I like to use a cookie scoop, and place them on a lined baking sheet. If you want to get a bit fancy, you can press some sliced almonds into the top of each ball. Then press them down to flatten them into circles, or if you’re ambitious, form the traditional triangle shape!
⏲ Bake time
Bake your cookies for 15-20 minutes, or until they’re lightly golden brown. Mix together the drizzle mixture of 2 tablespoons of lemon juice, 2 tablespoons of water, and 1 tablespoon of powdered sweetener. While your cookies are still warm, go ahead and spoon a little onto each cookie so it can soak in. This will give them a nice little burst of sweetness and tanginess!
💭 Top tip
Now here’s the tricky part that makes these cookies really special – you need to leave them out overnight to dry out the outside for the traditional outside crust and soft interior. This step is straight from Maria, my expert baker in Greece. I know, I know – waiting is the hardest part! But trust me, it’s worth it.
Once your cookies have had a chance to dry out, you can roll them in some powdered sweetener if you want to add a bit more sweetness and pizzazz. Then, go ahead and try one! These little guys are incredibly delicious – crisp outside, chewy middle, and bursting with almond and lemon flavor. You’re sure to fall in love with them, just like I did. So happy baking, my friends!
👩🍳 Variations
As I mentioned, rose water is the traditional flavoring for these almond cookies. But if you’re looking to mix things up a bit, feel free to use orange blossom water or even some rum extract in place of the rose water. You can also play around with different spices such as cinnamon or cardamom, and add them into the dough before baking.
🥣 How to store Greek almond cookies
Once the Greek almond cookies have cooled completely, they can be stored for up to 4 days in a sealed container at room temperature. They will also keep fresh for up to 3 months when frozen. To freeze them, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to an airtight container and store in the freezer until needed. When ready to eat, thaw on the countertop or just pop them into the oven or microwave to defrost and enjoy!
When storing Greek almond cookies, it’s important to keep them in a cool, dry place away from direct sunlight. To ensure that they stay fresh for as long as possible, store them in an airtight container or resealable bag. If you live in a humid climate, consider adding some silica gel packets to the container to absorb any excess moisture. This will help keep your cookies crisp and delicious!
These Greek almond cookies are truly a treat like no other. Personally, I like them for an afternoon tea and chat with friends! With their unique flavor and texture, they are sure to become a favorite for everyone in the family.
☀️ The sweet taste of Greece: Amygdolota almond cookies
There you have it, my friendly baking enthusiasts – a recipe for the ultimate Greek almond cookies, amygdolota! These fluffy, gluten-free treats are simply heavenly and will melt in your mouth with every single bite. Not only are they tasty, but they’re also packed with healthy fresh ingredients, making them an ideal sweet snack for those who are health-conscious.
So, the next time you’re in the mood for something sweet and indulgent, why not whip up a batch of these delightful little bites? Your family and friends will thank you, and you’ll feel proud of yourself for having concocted such a fantastic delicacy. Remember, baking doesn’t have to be complicated – with the right recipe, a set of baking tools, and a little patience, anyone can create mouthwatering desserts. Happy baking!
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📌 Pin the recipe here
🇬🇷 Read about my travels in Greece!
🖨 Printable recipe card
Greek Almond Cookies: Amygdolata (Low Carb)
These gluten-free, low-carb Greek almond cookies (Amygdolata) are a perfect snack for anyone with a sweet tooth. Made with almond flour, they pack a healthy punch of protein, and choose traditional rose or lemon flavor to impress your taste buds.
Ingredients
- 3 cups finely ground blanched almond flour
- 1 cup powdered sweetener (traditional powdered sugar or a sugar free option like Swerve Confectioners)
- 3 whipped egg whites (to soft peaks)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- Sliced almonds to top (optional)
Greek Almond Cookie Drizzle
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon powdered sweetener (sugar or your preferred sugar free sweetener)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 3 cups of finely ground blanched almond flour and 1 cup of powdered sweetener. Mix well to combine.
- In a separate mixing bowl, whip 3 egg whites to soft peaks. This can take a few minutes, so be patient and use an electric mixer if you have one.
- Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract to the egg whites and continue whipping gently.
- Gradually fold the whipped egg whites into the almond flour mixture, being careful not to overmix.
- Add 1/4 cup of fresh lemon juice and 2 tablespoons of lemon zest to the mixture and continue to fold until well combined.
- Form the dough into small balls (about the size of a golf ball) and place them on the lined baking sheet. Press some sliced almonds into the top of each ball if desired.
- Press down to flatten into circles or form the traditional triangle shape.
- Bake for 15-20 minutes, or until the cookies are lightly golden brown.
- While still warm, drizzle with a mixture of 2 tablespoons lemon juice, 2 tablespoons water, and 1 tablespoon powdered sweetener.
- Leave cookies out overnight to dry out the outside for the traditional outside crust and soft interior.
- Roll in powdered sweetener (optional) and enjoy!
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Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 64Total Fat: 5gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 3g
*Nutrition Facts per MyFitnessPal dot com using sugar free sweetener. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
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Nutrition Disclaimer
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.