50+ Delicious Easter Keto Cookie Recipes for a Healthy Holiday

Easter is a time for celebration, joy, and of course, delicious treats.

But for those following a keto lifestyle, finding sweets that are both festive and low in carbs can be a challenge.

That’s why we’ve put together a collection of over 50 keto Easter cookie recipes to help you satisfy your sweet tooth while staying on track with your diet.

These cookies are not only low-carb but also bursting with flavors that are perfect for the season.

Whether you prefer chocolate, citrus, or nut-based cookies, this list has something for everyone.

From soft and chewy to crisp and crunchy, these keto-friendly treats are ideal for family gatherings, Easter brunch, or just a sweet snack.

Say goodbye to sugar-loaded desserts and hello to these healthy, guilt-free options that everyone can enjoy!

50+ Delicious Easter Keto Cookie Recipes for a Healthy Holiday

With 50+ Easter keto cookie recipes at your fingertips, you now have the perfect collection of low-carb treats to make your holiday celebrations both delicious and diet-friendly.

From tangy lemon cookies to rich chocolate variations, these recipes ensure that you don’t have to miss out on the joys of Easter desserts.

Whether you’re planning to share them with family or enjoy them by yourself, these keto cookies offer a wide range of flavors and textures that everyone will love.

So, get your ingredients ready, preheat your oven, and start baking these amazing Easter treats that will make this holiday extra special — without the sugar crash.

Celebrate the season with sweetness, but stay true to your keto lifestyle!

Keto Lemon Poppy Seed Easter Cookies

These Keto Lemon Poppy Seed Cookies are the perfect springtime treat for Easter. They are light, refreshing, and packed with a delightful citrusy zing. Sweetened with a low-carb alternative, they’re ideal for anyone following a keto lifestyle. The poppy seeds add a nice crunch, while the lemon keeps these cookies tasting fresh and vibrant.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 large egg
• 2 tablespoons butter, softened
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the butter, egg, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the poppy seeds.
6. Using a tablespoon, scoop dough onto the baking sheet and gently flatten with your fingers or a spoon.
7. Bake for 12-15 minutes or until the edges are golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies offer the perfect balance of sweet and tart flavors, making them a fantastic keto-friendly option for Easter celebrations. The poppy seeds add a wonderful texture, and the lemon brings a refreshing touch that will complement any Easter meal or dessert table.

Keto Coconut Macaroons for Easter

These Keto Coconut Macaroons are the ideal Easter cookie for those who love the sweet, tropical taste of coconut. With a chewy texture and a slight crisp on the edges, these macaroons are easy to make and low in carbs. They’re naturally gluten-free, and you can dip them in dark chocolate for an extra touch of indulgence.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup erythritol (or preferred keto sweetener)
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons coconut flour (optional, for thicker texture)
• 1/4 cup sugar-free dark chocolate (optional for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, erythritol, salt, and coconut flour (if using).
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until combined.
5. Using a spoon, scoop the mixture into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 18-20 minutes, or until the macaroons are golden brown.
7. Allow the macaroons to cool on the baking sheet.
8. If desired, melt the dark chocolate in a microwave or over a double boiler and dip the cooled macaroons in the chocolate. Let the chocolate set before serving.

These coconut macaroons are a fantastic keto-friendly treat that feels indulgent yet light. The texture is wonderfully chewy, and the sweet coconut flavor shines through in every bite. The option to dip them in dark chocolate gives them a special touch for Easter gatherings or any occasion when you want to enjoy a low-carb treat.

Keto Easter Bunny Almond Butter Cookies

These Keto Easter Bunny Almond Butter Cookies are a fun, adorable way to celebrate Easter while sticking to your keto goals. Soft and slightly chewy, with a rich almond butter flavor, these cookies are a delightful treat. Shaped like little bunnies, they add a festive touch to your Easter table, and they’re naturally sweetened with a keto-friendly sweetener.

Ingredients:

• 1 cup almond butter (smooth or crunchy)
• 1/2 cup almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: Sugar-free chocolate chips for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond butter, almond flour, erythritol, egg, vanilla extract, baking soda, and salt. Stir until smooth and well combined.
3. Roll the dough into small balls, then gently flatten and shape them into bunny shapes (or use a bunny-shaped cookie cutter).
4. Place the cookies on the prepared baking sheet and press a few sugar-free chocolate chips into the center for the eyes or nose, if desired.
5. Bake for 8-10 minutes or until the edges are lightly golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond butter cookies are a delightful, playful way to celebrate Easter. Their soft, chewy texture and nutty flavor make them irresistible, and the added chocolate chips can make them even more fun and festive. Whether you’re sharing them with friends and family or enjoying them on your own, these cookies are sure to be a hit.

Keto Chocolate Peanut Butter Easter Cookies

These Keto Chocolate Peanut Butter Easter Cookies combine the rich flavors of chocolate and peanut butter in a low-carb treat that’s perfect for Easter. With a slightly crisp exterior and soft, chewy center, these cookies are not only satisfying but also incredibly easy to make. They’re sure to be a hit at any holiday gathering while keeping you on track with your keto lifestyle.

Ingredients:

• 1/2 cup natural peanut butter (smooth or chunky)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 2 tablespoons sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, cocoa powder, erythritol, egg, vanilla extract, baking soda, and salt. Stir until smooth and fully combined.
3. Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. If desired, press a few sugar-free chocolate chips into the center of each cookie for added flavor.
5. Bake for 8-10 minutes, or until the cookies are firm around the edges but still soft in the center.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate peanut butter cookies offer the best of both worlds—rich chocolate flavor paired with creamy peanut butter. The cookies are soft and indulgent, and the combination of flavors makes them an irresistible keto-friendly treat. They’re perfect for Easter, but you can enjoy them any time you need a sweet yet low-carb dessert.

Keto Raspberry Almond Easter Cookies

These Keto Raspberry Almond Easter Cookies are bursting with fruity sweetness and nutty flavors, making them an excellent low-carb treat for Easter. The tartness of the raspberries contrasts beautifully with the rich almond flour base, and they’re sweetened with a keto-friendly sweetener. The bright color from the raspberries makes them perfect for adding a festive touch to your Easter table.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries (mashed)
• 1/4 cup chopped almonds (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, combine the almond milk, vanilla extract, and mashed raspberries.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Scoop out the dough with a spoon and form small balls, flattening them gently with your hands on the baking sheet.
6. Sprinkle chopped almonds on top of each cookie for added texture and flavor.
7. Bake for 10-12 minutes, or until the cookies are golden brown and slightly firm to the touch.
8. Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.

These raspberry almond cookies offer a delicious combination of fruity and nutty flavors that make them stand out as a perfect springtime treat. They’re not only keto-friendly but also vibrant and colorful, making them ideal for an Easter celebration. The burst of raspberry flavor pairs beautifully with the crunch of almonds, delivering a satisfying dessert.

Keto Cinnamon Roll Easter Cookies

These Keto Cinnamon Roll Easter Cookies are the perfect way to enjoy the comforting flavors of cinnamon rolls without the carbs. With a warm cinnamon flavor and a buttery, melt-in-your-mouth texture, these cookies feel indulgent while being low in sugar and carbs. They are a great addition to your Easter dessert table and a fantastic choice for anyone who loves the taste of cinnamon rolls.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 tablespoon ground cinnamon (for swirl)
• 2 tablespoons erythritol (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, mix together the softened butter, egg, vanilla extract, and heavy cream.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. In a small bowl, combine the cinnamon and erythritol for the cinnamon swirl.
6. Scoop dough onto the baking sheet and flatten into small rounds. Use a toothpick or knife to create a swirl pattern in each cookie, adding the cinnamon-sweetener mixture into the swirl.
7. Bake for 10-12 minutes or until the cookies are lightly golden and firm to the touch.
8. Allow the cookies to cool before serving.

These cinnamon roll cookies are a wonderful way to enjoy the warm flavors of cinnamon rolls in a keto-friendly form. The swirl of cinnamon and sweetener creates that signature cinnamon roll flavor while the dough remains soft and buttery. These cookies are perfect for Easter morning or any time you’re craving a comforting treat without the carbs.

Keto Carrot Cake Easter Cookies

These Keto Carrot Cake Easter Cookies capture the essence of a traditional carrot cake in a bite-sized, low-carb cookie. With the sweet taste of carrots and the warmth of cinnamon and nutmeg, these cookies are a wonderful way to enjoy the flavors of Easter without the carbs. They are chewy and spiced just right, making them an ideal keto treat for your holiday gatherings.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened applesauce
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the egg, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and chopped walnuts if using.
6. Scoop dough onto the prepared baking sheet, shaping them into small rounds.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are firm to the touch.
8. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

These carrot cake cookies are a festive and flavorful keto option for Easter. The cinnamon and nutmeg blend perfectly with the natural sweetness of the carrots, and the walnuts add a nice crunch. They’re a delightful treat for anyone craving the comforting flavors of carrot cake in a lower-carb form.

Keto Chocolate Mint Easter Cookies

If you love the refreshing combination of chocolate and mint, these Keto Chocolate Mint Easter Cookies are a must-try! The rich, dark chocolate flavor paired with a cool minty kick makes these cookies the perfect treat for any springtime celebration. They are low in carbs but still indulgent enough to satisfy your sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 tablespoons sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the egg, peppermint extract, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. If desired, fold in the sugar-free dark chocolate chips for added richness.
6. Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking sheet.
7. Bake for 8-10 minutes, or until the cookies are set and firm around the edges.
8. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

These chocolate mint cookies are the perfect balance of rich chocolate and refreshing mint. The added dark chocolate chips bring a bit of indulgence while keeping the cookies keto-friendly. These are a great choice for Easter, offering a fresh, flavorful twist on traditional chocolate treats.

Keto Easter Sugar Cookies

These Keto Easter Sugar Cookies are soft, sweet, and perfect for decorating with your favorite keto-friendly icing or sprinkles. They have a classic sugar cookie flavor but are made without any refined sugars or grains, making them a great treat for anyone on a keto diet. Their delicate texture and subtle sweetness make them a versatile addition to your Easter dessert table.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• Optional: Keto-friendly sprinkles or icing for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and egg until smooth.
4. Add the vanilla extract to the butter mixture, then combine the wet ingredients with the dry ingredients.
5. Stir until a dough forms, and refrigerate the dough for about 30 minutes to make it easier to handle.
6. Roll the dough out onto a piece of parchment paper or a floured surface, then cut into desired shapes using cookie cutters.
7. Place the cookies on the baking sheet and bake for 8-10 minutes, or until they are lightly golden around the edges.
8. Allow the cookies to cool completely before decorating with keto-friendly icing or sprinkles.

These sugar cookies are a keto-friendly alternative to traditional sugar cookies, making them perfect for Easter. Their sweet, buttery flavor and soft texture will satisfy your craving for a classic sugar cookie without the carbs. They are also fun to decorate with sugar-free frosting or festive sprinkles, adding a special touch to your holiday celebration.

Keto Chocolate Raspberry Easter Cookies

These Keto Chocolate Raspberry Easter Cookies are the perfect combination of rich, dark chocolate and the tartness of fresh raspberries. The chocolate provides a deep, indulgent flavor, while the raspberries add a fruity, slightly sour contrast. This makes for a unique and festive Easter treat that’s both delicious and keto-friendly.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries, mashed
• 2 tablespoons sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, whisk the egg and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the mashed raspberries and, if using, the dark chocolate chips.
6. Scoop the dough onto the baking sheet in tablespoon-sized portions.
7. Bake for 10-12 minutes or until the cookies are firm to the touch and slightly cracked on top.
8. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

These chocolate raspberry cookies are an irresistible treat that blends the rich flavor of chocolate with the fresh, tangy taste of raspberries. They are a perfect way to add a festive touch to your Easter table, and their keto-friendly nature ensures you can indulge without guilt.

Keto Almond Joy Easter Cookies

If you’re a fan of the classic Almond Joy candy bar, you’ll love these Keto Almond Joy Easter Cookies. Packed with shredded coconut, almonds, and a hint of chocolate, these cookies deliver all the flavors of the beloved treat, while keeping things low-carb and keto-friendly. They’re chewy, nutty, and satisfyingly sweet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped almonds
• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, shredded coconut, erythritol, baking soda, and salt.
3. In a separate bowl, whisk the egg and vanilla extract together, then add them to the dry ingredients.
4. Stir in the chopped almonds and dark chocolate chips if using.
5. Scoop dough into tablespoon-sized portions and roll them into balls, placing them on the prepared baking sheet.
6. Gently flatten each cookie with your fingers or the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

These Almond Joy-inspired keto cookies bring the perfect combination of coconut, almond, and chocolate flavors, making them a must-try for anyone craving a sweet, low-carb treat. They’re simple to make and great for Easter or anytime you want a quick, satisfying snack.

Keto Orange Almond Easter Cookies

These Keto Orange Almond Easter Cookies are a citrusy delight that combines the freshness of orange with the nutty flavor of almonds. The hint of orange zest gives these cookies a light and refreshing flavor, making them a perfect springtime treat. These cookies are low-carb but still bursting with flavor, making them ideal for Easter or any festive occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 teaspoon orange zest
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped almonds (optional)
• 2 tablespoons orange juice (freshly squeezed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, combine the egg, orange zest, vanilla extract, and orange juice.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the chopped almonds for added texture, if desired.
6. Scoop the dough onto the prepared baking sheet in tablespoon-sized portions, flattening each cookie slightly.
7. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These orange almond cookies are a delightful blend of refreshing citrus and rich almond flavor. The orange zest and juice bring a bright, zesty touch to the cookies, making them an ideal treat for Easter. The almonds provide a satisfying crunch, and their keto-friendly ingredients ensure that you can enjoy them without breaking your carb goals.

Keto Lemon Poppy Seed Easter Cookies

These Keto Lemon Poppy Seed Easter Cookies are the perfect balance of tart lemon and crunchy poppy seeds, making them a refreshing and zesty treat for your Easter celebration. The cookies have a light, airy texture and a bright citrus flavor that’s ideal for springtime. With just the right amount of sweetness, they make a wonderful low-carb option for anyone craving a lemony dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 2 tablespoons poppy seeds
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, poppy seeds, lemon zest, baking powder, and salt.
3. In another bowl, whisk together the egg, fresh lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the dough is fully combined.
5. Fold in the softened butter and mix until smooth.
6. Scoop dough onto the prepared baking sheet, shaping into small rounds, and slightly flatten each cookie.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These lemon poppy seed cookies are a delightful keto treat that’s both light and refreshing. The lemon flavor is bright and zesty, making them an ideal springtime or Easter dessert. The poppy seeds add a slight crunch, complementing the soft, chewy texture of the cookie. These cookies are a perfect way to add some citrus flair to your holiday spread.

Keto Pistachio Coconut Easter Cookies

If you love pistachios and coconut, these Keto Pistachio Coconut Easter Cookies are a must-try! The combination of roasted pistachios and shredded coconut creates a rich, nutty flavor, while the almond flour keeps the cookies soft and low-carb. With their vibrant green pistachios, these cookies are not only delicious but also make a festive addition to your Easter celebration.

Ingredients:

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1/2 cup roasted pistachios, chopped
• 2 tablespoons unsweetened coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and salt.
3. In another bowl, whisk together the egg, vanilla extract, almond extract, and coconut milk.
4. Add the wet ingredients to the dry ingredients and mix until the dough forms.
5. Stir in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
6. Scoop dough onto the prepared baking sheet, shaping into small rounds.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These pistachio coconut cookies are rich in flavor and texture, offering a wonderful nutty crunch with every bite. The roasted pistachios add a delightful earthy taste, while the coconut brings a tropical vibe to the cookies. They’re perfect for Easter or any time you need a snack that’s both indulgent and keto-friendly.

Keto Peanut Butter Coconut Easter Cookies

These Keto Peanut Butter Coconut Easter Cookies are a delicious and easy-to-make treat that combines the rich flavor of peanut butter with the tropical sweetness of coconut. The cookies are soft, chewy, and filled with nutty goodness, making them a satisfying dessert for anyone on a keto diet. They’re great for Easter or any time you want a simple, tasty treat.

Ingredients:

• 1/2 cup natural peanut butter (smooth or chunky)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine peanut butter, shredded coconut, erythritol, baking powder, and salt.
3. Add the egg and vanilla extract to the mixture and stir until fully combined.
4. Scoop dough onto the prepared baking sheet in tablespoon-sized portions, then flatten slightly with a fork.
5. Bake for 8-10 minutes, or until the cookies are golden brown on the edges.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter coconut cookies are simple yet delicious, with a perfect balance of creamy peanut butter and chewy coconut. They’re ideal for anyone looking for a quick keto-friendly dessert that’s both satisfying and easy to make. With their rich flavor and soft texture, these cookies are a great addition to your Easter festivities.

Note: More recipes​ are coming soon!