50+ Mouthwatering Friday Keto Cookie Recipes for a Perfect Treat

Looking for a delicious, guilt-free way to kick off the weekend? If you’re following a keto lifestyle, Fridays are the perfect opportunity to indulge in a sweet treat without derailing your low-carb goals.

Enter the world of keto cookies—rich, flavorful, and totally satisfying.

Whether you have a craving for chocolate, nuts, or something fruity, these cookies are the ideal solution.

With just a few swaps, you can transform your favorite cookie recipes into keto-friendly delights that will keep your taste buds happy while keeping you on track with your health goals.

In this blog post, we’ve compiled a list of 50+ Friday Keto Cookie Recipes that are low in carbs, high in flavor, and perfect for your weekend indulgence.

Get ready to discover the best keto cookies that will help you finish your week on a sweet note!

50+ Mouthwatering Friday Keto Cookie Recipes for a Perfect Treat

No need to feel deprived when it comes to dessert on a keto diet!

These 50+ Friday Keto Cookie Recipes offer a wide variety of flavors, textures, and ingredients that will satisfy any sweet craving while maintaining your low-carb lifestyle.

Whether you’re looking for a quick snack, a treat for your next gathering, or something special to enjoy with your Friday evening coffee, these keto cookies are the perfect solution.

From chocolatey delights to nutty crunches, there’s a recipe for everyone.

So, go ahead and bake up a batch, knowing that you’re treating yourself without the guilt.

Keto Chocolate Chip Cookies

These Keto Chocolate Chip Cookies are the perfect indulgence for those following a low-carb diet. With a rich buttery flavor and gooey sugar-free chocolate chips, these cookies will satisfy your sweet tooth without the guilt. They’re crispy on the edges, soft in the middle, and can be made in just under 30 minutes.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol (or other preferred sweetener)
• 1/2 cup butter, softened
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 egg
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, shredded coconut, erythritol, and baking soda.
3. In another bowl, whisk together the softened butter, vanilla extract, and egg until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized balls of dough onto the baking sheet and flatten slightly with a fork.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow 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 delicious, healthier alternative to traditional cookies. The use of almond flour and erythritol makes them low-carb and keto-friendly, while still delivering that comforting, sweet cookie experience. Enjoy these cookies with a cup of coffee or as an after-dinner treat that won’t knock you out of ketosis!

Keto Snickerdoodle Cookies

These Keto Snickerdoodle Cookies are a soft, chewy treat with the perfect balance of cinnamon and sweetness. Made with almond flour and sweetened with erythritol, these cookies are both low in carbs and incredibly satisfying. The cinnamon-sugar coating adds a delightful crunch that complements the soft texture inside.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 tsp cinnamon (plus extra for coating)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp erythritol (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, erythritol, cinnamon, baking soda, and salt.
3. In a separate bowl, beat together the softened butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. In a small bowl, combine 2 tbsp erythritol with a pinch of cinnamon for the coating.
6. Roll the dough into tablespoon-sized balls, then roll each ball in the cinnamon-erythritol mixture.
7. Place the coated dough balls on the baking sheet and flatten slightly with a fork.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Snickerdoodle Cookies are a warm, comforting treat that are sure to satisfy your cravings without derailing your low-carb lifestyle. The combination of almond flour and cinnamon offers a perfect match, creating a chewy and flavorful cookie that’s ideal for any time of day. Serve these for a weekend treat or gift them to a fellow keto enthusiast for a sweet surprise!

Keto Peanut Butter Cookies

These Keto Peanut Butter Cookies are a dream for peanut butter lovers who need a low-carb solution. With just a few ingredients—peanut butter, almond flour, and erythritol—these cookies are rich, flavorful, and have a satisfying texture. They come together in a snap and are perfect for a quick treat or snack.

Ingredients:

• 1 cup unsweetened peanut butter (smooth or crunchy)
• 1/4 cup erythritol (or other preferred sweetener)
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and a pinch of sea salt. Mix well until smooth.
3. Scoop tablespoon-sized portions of dough and roll them into balls.
4. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball with a fork, making a criss-cross pattern on top.
5. Bake for 8-10 minutes, or until the edges are golden.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Peanut Butter Cookies are simple, delicious, and satisfying for any peanut butter fan. With their crisp edges and soft centers, they strike the perfect balance of flavor and texture, all while being keto-friendly. Enjoy them as a quick snack, a dessert, or even with a glass of almond milk for the ultimate indulgence on a keto diet!

Keto Lemon Cookies

These Keto Lemon Cookies are a refreshing and light dessert option for those on a low-carb diet. With a zesty lemon flavor and a subtle sweetness, these cookies are perfect for a bright treat on a Friday afternoon. They are made with almond flour and sweetened with erythritol, making them both keto-friendly and absolutely delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together almond flour, erythritol, baking soda, and salt.
3. In another bowl, cream the softened butter and egg together until smooth. Add lemon zest, lemon juice, and vanilla extract, then mix until well combined.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with your fingers.
6. Bake for 8-10 minutes, or until the edges are golden and the cookies are set.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These Keto Lemon Cookies are a great way to enjoy a tangy, sweet treat without any carbs weighing you down. The fresh lemon flavor makes them a refreshing alternative to typical sugary cookies, and their light texture will leave you feeling satisfied but not overly full. Perfect for a Friday night treat or a sunny afternoon snack, these cookies will quickly become a favorite on your keto journey!

Keto Coconut Macaroons

Keto Coconut Macaroons are chewy, sweet, and coconut-packed cookies that are perfect for those following a low-carb lifestyle. With minimal ingredients like shredded coconut, egg whites, and erythritol, these macaroons are easy to make and offer a rich, satisfying flavor. The chewy texture combined with a slight crispness on the edges makes them a must-try dessert.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/4 cup erythritol (or sweetener of choice)
• 2 large egg whites
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, erythritol, vanilla extract, and a pinch of salt.
3. In another bowl, whisk the egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the coconut mixture until well combined.
5. Scoop spoonfuls of the coconut mixture onto the baking sheet, shaping them into small mounds.
6. Bake for 12-15 minutes, or until the edges are golden and crispy.
7. Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack.

These Keto Coconut Macaroons are a delightful, guilt-free treat that satisfies your craving for something sweet. The coconut flavor is the star here, and the combination of crispy edges with a soft, chewy center makes these macaroons the perfect dessert for any keto dieter. Whether you serve them at a gathering or enjoy them as a solo treat, these macaroons will not disappoint!

Keto Almond Joy Cookies

For those who love the combination of chocolate, coconut, and almonds, these Keto Almond Joy Cookies are a dream come true. These cookies are made with low-carb ingredients like almond flour and erythritol, but they still pack the irresistible flavor of the classic candy bar. With chunks of sugar-free chocolate, shredded coconut, and crunchy almonds, they’re a sweet, crunchy, and satisfying keto-friendly dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup chopped almonds
• 1 egg
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat the 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 a pinch of salt.
3. In a separate bowl, cream the butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the chocolate chips and chopped almonds.
6. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly with a fork.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Keto Almond Joy Cookies are the perfect treat for anyone craving a candy bar but needing to stick to a keto diet. The combination of chocolate, coconut, and almonds mimics the flavors of the classic Almond Joy candy, but without the carbs. These cookies are a great option for satisfying your sweet tooth on a Friday night or anytime you need a delicious, guilt-free snack. Enjoy these cookies with a cup of coffee or share them with friends for a keto-friendly dessert option!

Keto Cinnamon Roll Cookies

These Keto Cinnamon Roll Cookies are a fantastic way to enjoy the warm, comforting flavors of cinnamon rolls without the carbs. Made with almond flour, butter, and a touch of vanilla, these cookies are rich and buttery with a delightful cinnamon swirl in every bite. They’re perfect for anyone craving a cozy treat on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• 2 tbsp erythritol (for cinnamon swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking soda, and salt.
3. In another bowl, beat together the butter, egg, and vanilla extract until smooth and creamy.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. In a small bowl, mix the cinnamon and 2 tbsp erythritol for the cinnamon swirl.
6. Roll the dough into balls and flatten slightly. Sprinkle each cookie with the cinnamon-erythritol mixture.
7. Use a toothpick to swirl the cinnamon mixture into the cookies.
8. Bake for 8-10 minutes, or until the edges are golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Cinnamon Roll Cookies bring the comforting flavors of cinnamon rolls to your keto-friendly lifestyle. They are easy to make, soft and buttery, with the perfect amount of cinnamon sweetness. These cookies are great for a cozy weekend treat, or as a sweet snack with a cup of tea or coffee. Whether you’re craving cinnamon rolls but want to keep things low-carb or simply looking for a delicious new keto cookie, these cookies will definitely satisfy your taste buds.

Keto Mocha Cookies

For coffee lovers on a keto diet, these Keto Mocha Cookies are a perfect treat. With the rich combination of cocoa powder and coffee, these cookies provide a deep, complex flavor that’s both indulgent and low-carb. Sweetened with erythritol and made with almond flour, they offer a satisfying crunch with a hint of mocha that will keep you coming back for more.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1 tbsp instant coffee granules
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, instant coffee granules, baking soda, and salt.
3. In a separate bowl, cream together the butter, egg, and vanilla extract until smooth and fluffy.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly.
6. Bake for 10-12 minutes, or until the edges are golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Mocha Cookies are perfect for anyone who loves the combination of chocolate and coffee. They have a deep, mocha flavor, and the sweetness from the erythritol brings out the richness of the cocoa and coffee. Whether you’re enjoying them as a pick-me-up in the afternoon or serving them to friends, these cookies offer a unique and satisfying treat that’s both keto-friendly and delicious.

Keto Pumpkin Spice Cookies

Keto Pumpkin Spice Cookies bring the flavors of fall to your keto-friendly lifestyle. These cookies are soft, chewy, and spiced with cinnamon, nutmeg, and cloves, giving them that cozy, comforting pumpkin spice flavor. Made with almond flour and sweetened with erythritol, they’re perfect for a low-carb treat that celebrates autumn’s best flavors.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup butter, softened
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, erythritol, pumpkin pie spice, baking soda, and salt.
3. In another bowl, cream the softened butter, egg, vanilla extract, and pumpkin puree until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
6. Bake for 8-10 minutes, or until the cookies are set and golden around the edges.
7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Pumpkin Spice Cookies are a delightful way to enjoy the flavors of autumn without breaking your low-carb diet. The soft, chewy texture, combined with the warm spices, makes these cookies a perfect treat for cooler weather. Whether you’re serving them at a fall gathering or enjoying them as a snack with a cup of coffee, these cookies will bring the essence of pumpkin spice to your keto-friendly lifestyle all year round.

Keto Chocolate Peanut Butter Cookies

These Keto Chocolate Peanut Butter Cookies are a rich, indulgent treat that combines the irresistible flavors of chocolate and peanut butter. With just a few simple ingredients like almond flour, cocoa powder, and peanut butter, these cookies are not only delicious but also low in carbs, making them the perfect dessert for anyone following a keto lifestyle. The smooth texture and rich flavor make these cookies an absolute must-try.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup peanut butter (sugar-free)
• 1/4 cup erythritol (or sweetener of choice)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat the 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 a pinch of salt.
3. In a separate bowl, whisk together the peanut butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place on the baking sheet and flatten slightly with a fork.
6. Bake for 8-10 minutes, or until the cookies are set and the edges are golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Keto Chocolate Peanut Butter Cookies are the perfect combination of two classic flavors, and they’re just the right balance of sweetness and richness. They’re chewy, chocolaty, and packed with peanut butter, making them an irresistible treat for anyone on a keto diet. Whether you’re satisfying a late-night craving or sharing them with friends, these cookies are sure to become one of your go-to keto-friendly desserts.

Keto Raspberry Almond Cookies

Keto Raspberry Almond Cookies offer a unique twist on the classic almond cookie by incorporating the tangy sweetness of fresh raspberries. These cookies are made with almond flour, erythritol, and a touch of almond extract, delivering a crunchy yet soft texture that pairs perfectly with the burst of raspberry flavor. They’re an excellent low-carb snack or dessert for a refreshing, fruity treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp almond extract
• 1/4 cup fresh raspberries, roughly chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, cream together the butter, egg, and almond extract until smooth and fluffy.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Gently fold in the chopped raspberries, being careful not to crush them.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, gently pressing each cookie to flatten.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

These Keto Raspberry Almond Cookies bring together the perfect balance of sweet and tart with the nutty flavor of almonds. The addition of fresh raspberries provides a fresh, juicy bite, which complements the richness of the almond flour and butter. Whether you enjoy them as a snack or dessert, these cookies are a refreshing and indulgent way to satisfy your sweet tooth while staying on track with your keto lifestyle.

Keto Salted Caramel Cookies

Keto Salted Caramel Cookies are a deliciously decadent treat that combines the rich, buttery flavor of caramel with a hint of salt for a perfectly balanced cookie. Using sugar-free caramel extract and erythritol, these cookies are low in carbs but high in flavor. The addition of sea salt enhances the caramel’s sweetness, making each bite a perfect combination of sweet and savory.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp sugar-free caramel extract
• 1/4 tsp sea salt (for sprinkling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, cream the butter, egg, vanilla extract, and caramel extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten slightly with your fingers.
6. Sprinkle a pinch of sea salt on top of each cookie.
7. Bake for 8-10 minutes, or until the edges are golden.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Keto Salted Caramel Cookies offer a perfect blend of sweetness and savory flavor. The caramel extract brings a rich, buttery taste, while the sea salt enhances the overall flavor profile, making these cookies irresistibly delicious. They’re an ideal treat for those on a keto diet looking for something indulgent and satisfying. Whether you enjoy them on your own or share them with others, these cookies are a delightful addition to any keto-friendly dessert collection.

Keto Lemon Poppy Seed Cookies

These Keto Lemon Poppy Seed Cookies are the perfect combination of tangy citrus and nutty poppy seeds, creating a refreshing and vibrant treat. Made with almond flour and sweetened with erythritol, they’re a low-carb delight that’s both light and satisfying. With the brightness of lemon and the crunch of poppy seeds, these cookies are an excellent choice for a refreshing, keto-friendly snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking soda, and salt.
3. In another bowl, cream together the butter, egg, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Stir in the poppy seeds until evenly distributed.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly.
7. Bake for 8-10 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Keto Lemon Poppy Seed Cookies are a delightful combination of fresh lemony zing and the subtle crunch of poppy seeds. The refreshing flavor makes them a perfect spring or summer treat, but they’re delicious any time of year. These cookies are a great way to indulge in a zesty, low-carb dessert that’s both light and satisfying. Whether enjoyed as a snack or paired with tea, they’ll surely become a go-to keto recipe in your collection.

Keto Snickerdoodle Cookies

Keto Snickerdoodle Cookies offer the classic cinnamon-sugar flavor of traditional snickerdoodles, but with a low-carb twist. These cookies are made with almond flour and sweetened with erythritol, which helps keep them keto-friendly while still delivering the signature chewy texture and warm cinnamon sweetness. Perfect for a cozy snack or holiday treat, these cookies bring nostalgia with every bite.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp cinnamon (for coating)
• 2 tbsp erythritol (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, erythritol, cream of tartar, baking soda, and salt.
3. In another bowl, cream together the butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix well until a dough forms.
5. In a small bowl, combine cinnamon and erythritol for the coating.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-erythritol mixture.
7. Place the dough balls on the prepared baking sheet and flatten slightly with a fork.
8. Bake for 8-10 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Snickerdoodle Cookies offer the perfect combination of sweet, spicy cinnamon and a chewy texture that’s reminiscent of the traditional treat. Thanks to the almond flour and erythritol, they are a low-carb option for snickerdoodle lovers. Whether you’re enjoying them on a chilly evening or baking them for a special occasion, these cookies will bring comfort and flavor without compromising your keto lifestyle.

Keto Coconut Macaroons

Keto Coconut Macaroons are a sweet and chewy treat that perfectly balances the richness of coconut with a hint of vanilla. These cookies are naturally low-carb and gluten-free, made with unsweetened shredded coconut, egg whites, and a touch of erythritol. The result is a soft, chewy cookie with a slight crispness around the edges—ideal for anyone looking for a light but satisfying dessert on a keto diet.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup erythritol (or preferred sweetener)
• 2 large egg whites
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, erythritol, vanilla extract, and salt.
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 fully combined.
5. Scoop spoonfuls of the mixture onto the prepared baking sheet, forming small mounds.
6. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Keto Coconut Macaroons are the perfect balance of chewy and crisp, with the tropical flavor of coconut shining through. Made with just a few ingredients, they’re a simple but indulgent keto-friendly treat. Whether you’re craving something sweet for yourself or making a batch to share, these macaroons are sure to be a hit. Their light, airy texture and delightful coconut flavor make them an excellent addition to your keto baking repertoire.

Note: More recipes are coming soon!