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Keto Italian Ricciarelli Almond Cookies

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I was staying at my Italian grandparents when I was younger and remember a relative visiting with the most delicious almond cookies. I was blown away by the taste — a soft, pillow-y texture with a crisp shell and the most delicious orange-scented almond flavour. So different to any cookie I’d tasted before. (A note for my American friends that these will be closer to what you know as biscuits.)

It was many years since I had one again and was reminded of the taste, and set out to make them myself. It turns out I wasn’t the only one impressed — whenever I make these, I always get requests for the recipe.

These traditional soft Italian almond cookies are usually enjoyed during the Christmas season but can be made all year round. Keep in mind that these keto cookies are very sweet, just like the original version.

How To Make Keto Ricciatelli Cookies

The process for making these keto cookies is relatively easy, though it does require some sitting time to get the shell to form on the cookies. I promise you though — they are worth the wait!

You will start by beating the egg whites. This is where a dash of lemon juice, apple cider vinegar or some cream of tartar helps as it will stabilise the egg whites and keep them fluffy.

You'll then add powdered low-carb sweetener, salt and then beat them until stiff peaks form. To keep these cookies as close as possible to the original, use Allulose sweetener as that will keep them nice and chewy.

Next you'll add some orange zest, vanilla and almond extract, followed by almond flour and baking powder which you will need to genty fold in the egg whites without deflating them too much.

You'll then use your hands to create oval cookies which you will roll in some more sweetener and let them sit for 1 to 2 hours. Finally you'll gently flatten the cookies and bake on low and slow until light golden. These keto cookies will keep well at room temperature for up to a week.

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Hands-on Overall

Serving size 1 cookie

Allergy information for Keto Italian Ricciarelli Almond Cookies

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 cookie)

Net carbs3 grams
Protein4.3 grams
Fat9.4 grams
Calories115 kcal
Calories from carbs 10%, protein 15%, fat 75%
Total carbs4.7 gramsFiber1.8 gramsSugars2.2 gramsSaturated fat0.7 gramsSodium33 mg(1% RDA)Magnesium48 mg(12% RDA)Potassium126 mg(6% EMR)

Ingredients (makes 14 cookies)


  1. If you don't have powdered low-carb sweetener, add an equivalent amount (same weight) of granulated sweetener such as Erythritol, Swerve or Allulose to a food processor or a blender and process until powdered. Keto Italian Ricciarelli Almond Cookies
  2. Whip egg whites and lemon juice together with a stand mixer or hand mixer. Slowly add the first part of the powdered swetener (leaving the second part some for coating) and beat until stiff peaks form. Add the orange zest and vanilla and almond extracts, and fold in until combined. Keto Italian Ricciarelli Almond Cookies
  3. In another bowl, mix all the almond flour, baking powder and salt and stir to combine.
  4. Gently fold into the egg white mixture by adding it in three to four parts. Try not to over mix — you want to keep as much air as possible in the batter.
    Keto Italian Ricciarelli Almond Cookies
  5. Line a baking sheet with baking paper. Scoop out a spoonful of dough and roll into balls roughly 4 cm (1.5 inch) in diameter, then shape into ovals. Roll in the remaining powdered sweetener to coat. Place on baking sheet and flatten slightly.
  6. Repeat with remaining mixture, leaving enough space between the cookies to allow for rising.
    Keto Italian Ricciarelli Almond Cookies
  7. Leave at room temperature for 1-2 hours, until the outsides of the cookies have dried out slightly, forming a little shell. Gently squeeze the cookies to crack the “shell”.
    Keto Italian Ricciarelli Almond Cookies
  8. While cookies are drying, preheat oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Bake for 18 to 20 minutes until lightly golden on top. Keto Italian Ricciarelli Almond Cookies
  9. Cool and store in an airtight container.
    Keto Italian Ricciarelli Almond Cookies
  10. Store in a sealed container at room temperature for up to a week. For longer storage you can freeze them in a sealed container for up to 3 months. Keto Italian Ricciarelli Almond Cookies

Ingredient nutritional breakdown (per serving, 1 cookie)

Net carbsProteinFatCalories
Egg white, fresh
0 g0.5 g0 g2 kcal
Lemon juice, fresh
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
1 g0 g0 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Orange peel (zest), fresh
0 g0 g0 g0 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
1.6 g3.8 g9.4 g105 kcal
Baking powder, gluten-free
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Total per serving, 1 cookie
3 g4.3 g9.4 g115 kcal

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Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

These look AMAZING! I can only imagine how delicious the almond and orange flavors must be. The only thing I wonder if these are cookies or more like biscuits?

Thank you Madeline! I believe that the American biscuits are what we call scones in the UK. Biscuits in the UK are closer to crackers and cookies. I know, confusing! These are somewhere between as they are small but chewy & cakey.