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No-added-sugar almond-based cookie
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sugar-free acibadem cookie (22 g) has 100 calories. That works out to 455 calories per 100 g. It contains 6.3 g of carbs, 2.8 g of protein, 7.5 g of fat and 1.5 g of fiber. Its 0.2 mg of B2 covers 13% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 22 g
100
KCAL / 22G
Carbs
6.3g
· 2% DV
Protein
2.8g
· 6% DV
Fat
7.5g
· 10% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 11% · Fat 65%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 100 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 0.68 g | 3% |
| Trans fat | 0 g | |
| Sodium | 21 mg | 1% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 1.5 g | 5% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 22 g | 100 kcal |
| 1 piece (small) | 12 g | 55 kcal |
| 1 serving (small) | 30 g | 137 kcal |
| 1 piece (large) | 35 g | 159 kcal |
| 2 piece (double) | 44 g | 200 kcal |
| ½ cup (shredded) | 45 g | 205 kcal |
| 1 serving (large) | 60 g | 273 kcal |
| 3 piece (triple) | 66 g | 300 kcal |
| 1 cup (shredded) | 90 g | 410 kcal |
| 100 g | 100 g | 455 kcal |
Calculated from 455 calories per 100 g.
A sugar-free acibadem cookie is an almond-based Turkish cookie made with egg whites and a sweetener instead of added sugar. Recipes differ, and some include almond flavoring, so the exact ingredients depend on how the cookie is prepared.
To make a sugar-free acibadem cookie, combine ground almonds, egg whites and a suitable non-sugar sweetener, shape the mixture, then bake it. Avoid overbeating the egg whites, which can make the cookies spread or lose their shape.
The main difference is the sweetener: a traditional acibadem cookie uses sugar, while a sugar-free version uses a sweetener in its place. That swap can change the sweetness, browning and texture, even when the almond base stays similar.
Not necessarily. “Sugar-free” often means no added sugar, rather than absolutely no sugars or sugar-like carbohydrates in the finished cookie. The ingredients and sweetener vary by recipe, so the name alone does not establish its exact sugar content.
A sugar-free acibadem cookie is not automatically suitable for everyone with diabetes; its sweetener, carbohydrate content and portion can affect blood glucose. If you have diabetes, discuss how it fits your personal eating plan with your doctor or dietitian.
A bitter note in a sugar-free acibadem cookie can come from the type of almond flavoring or almonds used. Too much bitter-almond flavoring can overwhelm the cookie; do not use raw bitter almonds in a homemade recipe.
A sugar-free acibadem cookie may spread if its mixture is too loose, or crack when its structure sets unevenly in the oven. The sweetener can also affect browning and texture; letting the shaped dough rest briefly may help it hold its form.
Let sugar-free acibadem cookies cool completely, then keep them in an airtight container in a cool, dry place. Moisture can soften them and spoil their texture; discard any cookies with an unusual smell or signs of spoilage.
Yes, sugar-free acibadem cookies can be frozen once fully cooled. Seal them in an airtight container, then thaw them while still covered to reduce condensation and help keep the cookies from becoming soggy.
No. Both are almond cookies, but acibadem cookies are a Turkish specialty, whereas amaretti are Italian. Their recipes and characteristic textures can differ, and a sugar-free version may use a different sweetener from either traditional recipe.
Vitamins
B2
0.17mg · 13% DV
Vitamin E
1.89mg · 13% DV
Biotin
1.76µg · 6% DV
B3
0.75mg · 5% DV
Minerals
Manganese
0.25mg · 11% DV
Copper
0.09mg · 10% DV
Phosphorus
63mg · 9% DV
Magnesium
34mg · 8% DV
Potassium ⭐
90mg · 3% DV
Sodium
21mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 100 calories in 1 piece (medium) (22 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A sugar-free acibadem cookie is a no-added-sugar take on the Turkish almond cookie of the same name. Traditional acibadem cookies are made with almonds and egg whites; in sugar-free versions, the choice of sweetener can vary by recipe or product, so the name alone does not tell you what has been used.
Expect a pronounced almond flavour, with a lightly crisp exterior and a chewy centre. In Turkey, these cookies are often served with tea or coffee, and they make a small, rich treat rather than an everyday snack. Almonds give them a substantial amount of fat and fibre, and at 455 calories per 100 g they are energy-dense. Pair one with unsweetened tea or coffee for a less sweet-tasting serving.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.68g
MONOUNSATURATED
4.71g
POLYUNSATURATED
2g
Omega 6:3 ratio 196:1
Above the ideal 4:1 (196:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.