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If you’re following a keto lifestyle and craving a sweet treat on a Sunday afternoon, you’re in for a treat!
Finding low-carb, keto-friendly cookies can be challenging, but with a little creativity and the right ingredients, you can enjoy all the sweetness without derailing your diet.
Whether you’re craving chocolate, peanut butter, or coconut, there’s a keto cookie recipe out there for everyone.
In this article, we’ll explore 45+ mouthwatering Sunday keto cookie recipes that are not only easy to make but also satisfy your sweet tooth without the added carbs.
Get ready to indulge in guilt-free desserts that taste as good as they look!
45+ Sweet & Simple Sunday Keto Cookie Recipes to Enjoy on Your Lazy day
No matter what type of sweet tooth you have, these 45+ Sunday keto cookie recipes are sure to offer something for everyone.
From rich chocolate treats to refreshing lemon options, each recipe is designed to be low in carbs and high in flavor, so you can enjoy your favorite cookies without compromising your keto goals.
These keto-friendly cookies are perfect for your Sunday relaxation or whenever you’re in the mood for a quick, delicious snack.
Keto Almond Joy Cookies
These Keto Almond Joy Cookies are a delightful low-carb treat that combines the flavors of chocolate, almonds, and coconut into a chewy, crunchy bite. The use of almond flour instead of regular flour makes them keto-friendly while still delivering the sweetness and texture you crave. These cookies are perfect for a Sunday afternoon snack or an after-dinner treat without derailing your keto goals.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar-free sweetener (like erythritol or stevia)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar-free dark chocolate chips
- 1/2 cup whole almonds
- 1 large egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, shredded coconut, cocoa powder, sweetener, baking powder, and salt.
- In another bowl, whisk the egg, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place an almond in the center of each dough ball.
- Flatten each dough ball slightly on the baking sheet with your fingers or a spoon.
- Bake for 10-12 minutes, until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Almond Joy Cookies are not only incredibly delicious but also satisfying, making them a great addition to your keto meal plan. With their chocolatey goodness, chewy coconut, and crunchy almonds, they offer a wonderful combination of textures and flavors. Plus, they’re so easy to make and perfect for enjoying on a lazy Sunday. Whether you’re hosting friends or relaxing alone, these cookies will satisfy your sweet cravings without compromising your keto lifestyle.
Keto Peanut Butter Cookies
Keto Peanut Butter Cookies are the ultimate low-carb indulgence for peanut butter lovers. They are rich, flavorful, and perfect for a keto-friendly dessert. With only a few simple ingredients and a quick preparation time, these cookies are the ideal treat for a Sunday afternoon pick-me-up or even a dessert for a family gathering.
Ingredients:
- 1 cup natural peanut butter (unsweetened)
- 1/2 cup almond flour
- 1/4 cup sugar-free sweetener (like monk fruit or stevia)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter, almond flour, sweetener, egg, vanilla extract, baking soda, and salt.
- Stir until all ingredients are fully incorporated into a smooth dough.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
- Flatten each cookie with a fork, making a criss-cross pattern on top.
- Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These Keto Peanut Butter Cookies are rich, soft, and just the right amount of sweet without any sugar. They’re quick to make and require minimal ingredients, making them a perfect keto treat to prepare when you want something sweet but don’t want to spend hours in the kitchen. Whether you’re treating yourself on a Sunday or bringing them to a gathering, these cookies will impress everyone with their soft texture and peanut butter flavor, all while keeping your carb count low.
Keto Lemon Poppy Seed Cookies
Keto Lemon Poppy Seed Cookies are a refreshing twist on classic cookies with their zesty lemon flavor paired with the crunch of poppy seeds. These cookies are light and airy while being full of flavor. They are the perfect keto-friendly cookie to enjoy on a Sunday afternoon, and they pair wonderfully with a cup of tea or coffee.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or sweetener of choice
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, sweetener, baking powder, and salt.
- In another bowl, cream the softened butter with the egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until a dough forms.
- Gently fold in the poppy seeds.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them slightly.
- Bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Keto Lemon Poppy Seed Cookies are the perfect balance of sweet and tart, with a pleasant crunch from the poppy seeds. They’re light, refreshing, and provide a nice change from typical cookie flavors. The lemon zest and juice add a bright, citrusy note that elevates the cookie to something special. These cookies are easy to make and a great option for anyone following a keto lifestyle. Their delightful flavor makes them a great treat for any Sunday, whether for yourself or to share with others.
Keto Snickerdoodle Cookies
Keto Snickerdoodle Cookies are a low-carb version of the classic cinnamon-sugar treat. These cookies are soft, chewy, and coated in a delightful cinnamon-sweetener mixture that will remind you of the traditional snickerdoodle without the carbs. Perfect for a cozy Sunday, these cookies can be enjoyed with a cup of coffee or tea, satisfying your sweet tooth while staying true to your keto lifestyle.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred sugar-free sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol, for rolling
- 1 teaspoon cinnamon, for rolling
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt.
- In a separate bowl, cream the butter, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- In a small bowl, mix together the 2 tablespoons of erythritol and 1 teaspoon of cinnamon.
- Roll the dough into 1-inch balls and roll each ball in the cinnamon-sweetener mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with a fork or your fingers.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Keto Snickerdoodle Cookies are the perfect blend of sweet and cinnamon-spiced flavor, providing all the joy of the traditional version without the carb load. The soft, chewy texture paired with the sweet cinnamon coating makes them irresistible. These cookies are easy to whip up and ideal for a Sunday treat or when you need a quick keto dessert. Enjoy them with your favorite beverage and indulge in a comforting, guilt-free snack.
Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies are a delicious low-carb alternative to the classic chocolate chip cookie. These cookies feature sugar-free chocolate chips and almond flour, providing all the rich, chocolatey goodness without the added carbs. The soft, chewy texture and decadent chocolate flavor make these cookies the ultimate keto-friendly dessert for your Sunday cravings.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 2 tablespoons almond milk (or coconut milk)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt.
- In another bowl, cream the butter, egg, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the almond milk to adjust the dough’s consistency, making it slightly moist.
- Fold in the chocolate chips.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
- Flatten the dough balls slightly with your fingers.
- Bake for 10-12 minutes, or until the edges are golden and the center is firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Keto Chocolate Chip Cookies are a must-have for anyone craving a sweet treat while sticking to their keto diet. Soft, chewy, and full of rich chocolate chips, they make the perfect dessert or snack for your Sunday. The use of almond and coconut flour keeps the carb count low, and the sugar-free chocolate chips ensure that these cookies are both delicious and keto-friendly. A perfect combination of comfort and indulgence, they’ll satisfy your sweet tooth without breaking your carb count.
Keto Coconut Macaroons
Keto Coconut Macaroons are a simple and satisfying treat made with shredded coconut and sweetened with a low-carb sweetener. These macaroons are perfect for anyone who loves the tropical flavor of coconut but needs to keep their carbs low. With a light, chewy texture and a hint of vanilla, these keto macaroons make a wonderful dessert to enjoy on a Sunday afternoon.
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 1/4 cup erythritol or your preferred sweetener
- 2 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetener, vanilla extract, and a pinch of salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture, making sure it is well combined.
- Using a spoon, drop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into mounds.
- Bake for 12-15 minutes, or until the edges of the macaroons are golden brown.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Keto Coconut Macaroons are light, chewy, and full of tropical coconut flavor. These simple yet delightful cookies are incredibly easy to prepare and require minimal ingredients, making them a perfect treat for a relaxing Sunday. The sweetened coconut and airy egg whites come together to create a satisfying bite without any added sugar or carbs. Perfect for your keto-friendly dessert cravings, these macaroons are sure to become a favorite!
Keto Cinnamon Roll Cookies
Keto Cinnamon Roll Cookies combine the irresistible flavors of cinnamon rolls in a low-carb cookie form. With a soft and chewy texture, these cookies are coated in a delightful cinnamon-sweetener mixture and drizzled with a creamy icing that mimics the classic cinnamon roll experience. These cookies are perfect for a Sunday breakfast or dessert and will satisfy your cinnamon roll cravings without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk (or coconut milk)
- 2 tablespoons erythritol (for cinnamon-sugar coating)
- 1 teaspoon cinnamon (for coating)
- 2 tablespoons cream cheese, softened (for icing)
- 2 tablespoons butter, softened (for icing)
- 2 tablespoons powdered erythritol (for icing)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt.
- In a separate bowl, cream together the butter, egg, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- In a small bowl, mix the 2 tablespoons of erythritol with 1 teaspoon of cinnamon. Roll dough balls in this mixture before placing them on the baking sheet, spaced about 2 inches apart.
- Flatten each dough ball gently with a spoon or your fingers.
- Bake for 10-12 minutes, until the edges are golden brown.
- For the icing: Whisk together the cream cheese, butter, and powdered erythritol until smooth and creamy.
- Drizzle the icing over the cooled cookies before serving.
These Keto Cinnamon Roll Cookies bring the beloved cinnamon roll flavor to a low-carb, keto-friendly version that’s perfect for satisfying your sweet tooth without the guilt. The cinnamon-sugar coating adds a delightful touch of spice, while the creamy icing on top completes the flavor experience. Easy to make and absolutely delicious, these cookies are the ideal treat for your Sunday brunch or as a sweet snack throughout the day. They’ll have you enjoying all the flavors of a cinnamon roll without breaking your carb count.
Keto Gingerbread Cookies
Keto Gingerbread Cookies are a festive, low-carb alternative to the traditional holiday favorite. With their warm, spiced flavor and perfectly chewy texture, these cookies are a great option for those following a keto diet during the holiday season or for a Sunday treat. They’re flavored with cinnamon, ginger, and nutmeg, creating the classic gingerbread experience without the sugar or carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/4 cup butter, softened
- 1 large egg
- 1 tablespoon molasses (optional for deeper flavor, but still keto-friendly)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, erythritol, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, cream together the butter, egg, molasses, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll the dough out on a parchment-lined surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are golden.
- Let the cookies cool completely before enjoying.
Keto Gingerbread Cookies are the perfect way to bring the festive spirit into your keto diet. These cookies are bursting with the rich, spicy flavors of ginger, cinnamon, and nutmeg, making them a delicious treat for your Sunday. Whether you enjoy them on their own or decorate them for a fun holiday activity, these cookies provide all the joy of traditional gingerbread without the excess sugar and carbs. They are simple to make, and their festive flavor will surely make them a favorite during the colder months.
Keto Matcha Cookies
Keto Matcha Cookies are a unique and flavorful twist on the traditional cookie. Infused with the earthy flavor of matcha green tea powder, these cookies are not only keto-friendly but also packed with antioxidants. They have a slightly crisp exterior with a chewy center, making them a delightful treat for those who love matcha’s distinct flavor. Perfect for a Sunday afternoon, these cookies are a healthy indulgence.
Ingredients:
- 1 1/2 cups almond flour
- 2 tablespoons matcha green tea powder
- 1/4 cup erythritol or your preferred sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, matcha powder, erythritol, baking powder, and salt.
- In another bowl, cream the butter, egg, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers or a spoon.
- Bake for 8-10 minutes, until the edges are golden and the center is firm.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Keto Matcha Cookies are a deliciously unique and healthy dessert option. The matcha powder adds a subtle, earthy flavor that is complemented by the sweetener and almond flour. These cookies are perfect for anyone who enjoys matcha’s distinct taste and wants a low-carb option to satisfy their sweet tooth. Whether you’re enjoying them with a cup of tea on a relaxing Sunday or sharing them with friends, these keto-friendly cookies are sure to become a favorite.
Keto Peanut Butter Cookies
Keto Peanut Butter Cookies are a rich and satisfying treat that combines the deliciously nutty flavor of peanut butter with a low-carb twist. These cookies are quick to make and have a slightly chewy texture with a crisp exterior, making them the perfect keto dessert for a Sunday treat. With just a few simple ingredients, you can enjoy a classic favorite while staying within your carb limits.
Ingredients:
- 1 cup natural peanut butter (unsweetened)
- 1/2 cup erythritol or preferred sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peanut butter, erythritol, egg, vanilla extract, salt, and baking soda until smooth.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball gently with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Keto Peanut Butter Cookies offer the perfect balance of rich, nutty flavor and satisfying sweetness, all without the added carbs. They are simple to make and require just a few ingredients, making them an excellent option for a quick and easy Sunday dessert. Whether you enjoy them as a snack or alongside a cup of coffee, these cookies are sure to hit the spot and help curb your cravings for something sweet and savory.
Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies provide the perfect combination of rich chocolate chips and a chewy cookie base, all while being low in carbs and sugar. These cookies are great for anyone following a keto lifestyle but still craving that classic chocolate chip cookie experience. With just a few simple ingredients, these cookies are quick to make and will satisfy your sweet tooth while sticking to your carb goals.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking soda, and salt.
- In a separate bowl, cream together the butter, egg, and vanilla extract until smooth and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Stir in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Keto Chocolate Chip Cookies are the ideal low-carb treat for anyone craving the indulgence of a classic chocolate chip cookie without the sugar and carbs. The almond flour provides a soft, chewy texture, while the sugar-free chocolate chips offer all the chocolatey goodness you love. These cookies are perfect for a Sunday snack or as a dessert to enjoy after a low-carb meal. Simple to make and incredibly satisfying, they are sure to become a staple in your keto baking collection.
Keto Lemon Cookies
Keto Lemon Cookies are a refreshing and zesty treat with the bright flavor of lemon and a soft, chewy texture. These cookies are perfect for those who love citrus flavors and want a light, low-carb option to enjoy on a Sunday. The combination of almond flour and lemon zest creates a delicate balance of sweetness and tartness, making these cookies an irresistible snack or dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, cream together the butter, egg, lemon zest, lemon extract, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball gently with your fingers or the back of a spoon.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Keto Lemon Cookies are a delightful combination of tart and sweet, offering the refreshing flavor of lemon in a soft, chewy cookie. Perfect for a Sunday snack or a light dessert, these cookies are easy to make and perfect for satisfying a citrus craving without the carbs. The lemon zest and extract bring a vibrant punch of flavor, while the almond flour provides the perfect base for a keto-friendly treat. Enjoy them on their own or pair with a cup of tea for a delightful low-carb indulgence.
Keto Snickerdoodle Cookies
Keto Snickerdoodle Cookies offer a delightful twist on the classic cinnamon-sugar cookie, perfect for those following a low-carb or keto lifestyle. These cookies have a soft and chewy texture, with the warm, comforting flavor of cinnamon sugar. By swapping out traditional flour for almond flour and using a sugar substitute, these cookies retain all the goodness of the original but without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, erythritol, cinnamon, baking powder, and salt.
- In a separate bowl, cream together the butter, egg, and vanilla extract until smooth and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- In a small bowl, combine the erythritol and cinnamon for the coating.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-erythritol mixture and place them on the baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Keto Snickerdoodle Cookies are the perfect combination of sweet and spicy, with the classic cinnamon-sugar flavor that everyone loves. With a soft and chewy texture, these cookies are a great treat for any keto enthusiast craving something comforting and nostalgic. The cinnamon coating adds a delightful crunch and warmth, making them perfect for a Sunday afternoon snack or a low-carb dessert. Simple to prepare and utterly delicious, these cookies are sure to become a favorite in your keto baking routine.
Keto Coconut Macaroons
Keto Coconut Macaroons are a perfect combination of chewy coconut goodness and sweetness, with a crisp exterior. These low-carb treats are made with just a handful of ingredients and are naturally gluten-free. Ideal for those with a sweet tooth but on a keto or low-carb diet, they provide the perfect solution for a Sunday indulgence that won’t derail your progress.
Ingredients:
- 3 cups unsweetened shredded coconut
- 1/4 cup erythritol or your preferred sweetener
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the shredded coconut, erythritol, salt, and optional almond extract.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully combined.
- Scoop spoonfuls of the mixture and shape them into small mounds or balls, placing them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the tops of the macaroons are golden brown and the edges are crispy.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Keto Coconut Macaroons offer a sweet and satisfying treat without the carbs, perfect for anyone looking to indulge while sticking to their keto goals. The natural sweetness of the shredded coconut shines through, while the soft, chewy texture paired with the crisp edges makes these macaroons incredibly delicious. These cookies are a great Sunday treat, offering a tropical flair and a sugar-free option for your low-carb lifestyle. Easy to make and perfect for sharing, these macaroons are bound to become a new favorite in your keto dessert collection.
Keto Almond Joy Cookies
Keto Almond Joy Cookies take the delicious flavors of the popular candy bar and transform them into a keto-friendly treat. With the rich combination of chocolate, almond, and coconut, these cookies offer a perfect balance of sweet and nutty without the carbs. Made with almond flour and a sugar substitute, these cookies are an indulgent way to satisfy your sweet cravings while following a low-carb lifestyle.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or your preferred sweetener
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 12 almonds (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, shredded coconut, erythritol, baking soda, and salt.
- In a separate bowl, cream together the butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Press an almond into the center of each cookie.
- Bake for 8-10 minutes, or until the edges are golden.
- Remove the cookies from the oven and immediately press a few sugar-free chocolate chips into each one while still warm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Keto Almond Joy Cookies are the ultimate low-carb indulgence for chocolate and coconut lovers. These cookies are a perfect balance of rich chocolate, crunchy almonds, and chewy coconut, all without the carbs. They’re quick to make, and the familiar flavors of the classic candy bar are transformed into a keto-friendly version you can enjoy guilt-free. Perfect for a Sunday treat or whenever you’re craving something sweet, these cookies are a must-try for your keto baking collection.
Note: More recipes are coming soon!
