31+ Easy Keto Almond Cookie Recipes to Satisfy Your Sweet Tooth

Who says you can’t satisfy your sweet tooth while staying on a keto diet? Almond cookies are a keto-friendly delight that combines rich flavor, satisfying crunch, and low-carb goodness.

Whether you’re a seasoned keto enthusiast or just beginning your journey, these almond cookie recipes are a treat for every occasion.

With over 31 irresistible recipes to choose from, you’ll discover a variety of options that fit your dietary needs while indulging your taste buds.

Let’s explore these keto almond cookie creations that prove healthy eating can still be deliciously sweet!

31+ Easy Keto Almond Cookie Recipes to Satisfy Your Sweet Tooth

With these 31+ keto almond cookie recipes, you can indulge in guilt-free desserts that align perfectly with your lifestyle.

From simple classics to creative flavor twists, there’s a cookie recipe here for every craving and every occasion.

Keto baking doesn’t have to be complicated or restrictive; it’s all about using the right ingredients to craft treats you’ll love.

So grab your almond flour, whip up a batch, and let these recipes transform your dessert game.

Classic Keto Almond Cookies

These keto almond cookies are perfect for those looking for a sweet, low-carb treat that doesn’t compromise on flavor. They’re made with almond flour, making them naturally gluten-free, and a small amount of sweetener to keep them low-carb. These cookies are crispy on the outside with a soft, chewy interior that is sure to satisfy your sweet cravings.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or sweetener of your choice)
• ¼ tsp baking soda
• 1/8 tsp salt
• 1 large egg
• ½ tsp vanilla extract
• ¼ cup butter, softened
• ¼ cup sliced almonds (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, erythritol, baking soda, and salt.
3. In another bowl, beat the egg, vanilla extract, and softened butter until combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing until the dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Flatten them slightly on the baking sheet.
6. Optional: Sprinkle sliced almonds on top of each cookie for added texture.
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 cookies offer a delightful almond flavor with a texture that is both crisp and chewy. The almond flour gives them a rich taste while the erythritol keeps the sweetness in check. They are ideal for anyone following a keto diet or those with gluten sensitivities.

Almond Coconut Keto Cookies

If you love the combination of almonds and coconut, this is the keto cookie recipe for you! These almond coconut cookies are chewy, moist, and packed with healthy fats, making them a satisfying snack. They’re perfect for those who want to indulge in a delicious treat without exceeding their carb limits.

Ingredients:

• 1 cup almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the egg, melted butter, and vanilla extract until fully mixed.
4. Add the wet ingredients into the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each cookie down slightly to form a round shape.
6. Bake for 10-12 minutes or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

These almond coconut cookies are a great blend of sweetness and coconutty flavor. The combination of almond flour and shredded coconut creates a dense, chewy texture that is satisfying. They’re a perfect snack to enjoy with a cup of coffee or as a quick on-the-go treat.

Almond Butter Keto Cookies

For those who love almond butter, these cookies are an irresistible choice. They’re naturally sweetened with stevia or your preferred keto sweetener and made with almond butter, which adds both flavor and moisture to the dough. These cookies are quick to make and require minimal ingredients, making them a go-to keto dessert.

Ingredients:

• 1 cup almond butter (unsweetened)
• ½ cup erythritol (or keto-friendly sweetener)
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt
• ¼ cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond butter, erythritol, egg, vanilla extract, baking soda, and salt until fully combined.
3. If using chocolate chips, fold them into the dough at this point.
4. Scoop tablespoon-sized balls of dough and place them on the baking sheet. Gently press each one down with a fork.
5. Bake for 8-10 minutes, or until golden brown.
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 keto cookies are soft and rich, with a perfect balance of sweet and savory almond butter. The addition of dark chocolate chips adds an extra layer of flavor, making these cookies a decadent, low-carb treat. Whether enjoyed as an after-dinner dessert or as a midday snack, they satisfy your cravings without breaking your carb count.

Almond Flour Lemon Cookies

If you love a light, citrusy cookie, these almond flour lemon cookies are the perfect keto treat. The tangy lemon flavor combined with the richness of almond flour creates a refreshing cookie that will leave you craving more. These cookies are sweetened with erythritol to keep them low-carb, making them a great option for anyone following a keto lifestyle.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol (or preferred keto sweetener)
• ¼ tsp baking powder
• 1 large egg
• Zest of 1 lemon
• 2 tbsp lemon juice
• ¼ cup butter, softened
• Pinch of salt
• ¼ 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 the almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the egg, lemon zest, lemon juice, butter, and vanilla extract until fully combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
5. Scoop tablespoon-sized dough portions and roll them into balls. Place them on the baking sheet and slightly flatten each one.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These almond flour lemon cookies are a perfect balance of sweet and tart, with a refreshing lemon flavor that cuts through the richness of the almond flour. They’re a light, flavorful treat for any occasion and are a wonderful way to brighten up your day while keeping your carbs in check.

Keto Almond Chocolate Chip Cookies

Indulge in the classic combination of chocolate and almonds with this keto-friendly version of chocolate chip cookies. The addition of chopped almonds gives these cookies a satisfying crunch, while the dark chocolate chips add a rich, decadent touch. These cookies are perfect for satisfying your sweet tooth while staying within your keto carb limits.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol (or preferred keto sweetener)
• ¼ tsp baking soda
• Pinch of salt
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• ¼ cup dark chocolate chips (85% or higher cocoa content)
• ¼ cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, beat the egg, butter, and vanilla extract until smooth.
4. Add the dry ingredients into the wet ingredients and stir to form a dough.
5. Fold in the dark chocolate chips and chopped almonds.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and slightly flatten each ball.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto almond chocolate chip cookies offer the perfect balance of sweetness, crunch, and chocolatey goodness. The almonds not only provide texture but also enhance the overall flavor of the cookie, while the dark chocolate chips add a rich and satisfying taste. These cookies are a great way to enjoy a beloved classic in a low-carb form.

Keto Almond Joy Cookies

Inspired by the popular candy bar, these Keto Almond Joy Cookies bring together chocolate, almond, and coconut flavors in a sugar-free, low-carb format. With rich almond butter, shredded coconut, and dark chocolate, these cookies are decadent, satisfying, and perfectly suited for a keto diet. They’re ideal for any chocolate lover who wants a keto-friendly treat without sacrificing flavor.

Ingredients:

• 1 cup almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup almond butter
• ¼ cup erythritol (or sweetener of your choice)
• 1 large egg
• ¼ tsp baking soda
• Pinch of salt
• ¼ cup dark chocolate chips (85% or higher cocoa content)
• 12 whole almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, shredded coconut, erythritol, baking soda, and salt.
3. In a separate bowl, mix the almond butter, egg, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet.
6. Press a whole almond into the center of each cookie.
7. Bake for 10-12 minutes, or until golden brown.
8. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto Almond Joy cookies are a delicious blend of flavors that mimic the beloved candy bar. The rich almond butter and shredded coconut create a chewy texture, while the dark chocolate and whole almonds provide a satisfying crunch. They’re an indulgent yet low-carb treat that’s perfect for a special occasion or a guilt-free dessert.

Keto Almond Biscotti

These keto almond biscotti are crisp, crunchy, and perfect for dipping into your coffee or tea. Made with almond flour, these biscotti are naturally low-carb and gluten-free, offering a delightful treat for anyone following a keto lifestyle. The subtle almond flavor paired with a hint of vanilla makes these biscotti a perfect, light snack for any time of the day.

Ingredients:

• 2 cups almond flour
• ½ cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• ½ tsp almond extract
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup chopped almonds (for added crunch)
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond extract, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chopped almonds.
6. Divide the dough in half and form two logs, about 12 inches long, on the prepared baking sheet.
7. Bake for 25-30 minutes or until golden brown. The logs should feel firm to the touch.
8. Remove from the oven and let them cool for 10 minutes. Slice the logs into ½-inch thick slices using a serrated knife.
9. Return the slices to the baking sheet and bake for an additional 10-12 minutes, flipping the slices halfway through, until crisp.
10. Allow the biscotti to cool completely on a wire rack.

These keto almond biscotti are the perfect crunchy companion for your morning coffee or afternoon tea. The almond flour gives them a rich flavor, while the added almonds offer an extra texture. They’re perfect for those looking for a satisfying, low-carb snack that isn’t overly sweet but still delivers a delicious almond taste.

Keto Almond Butter Shortbread Cookies

These keto almond butter shortbread cookies are rich, buttery, and melt in your mouth. They are incredibly easy to make and only require a handful of ingredients, including almond butter and almond flour. These cookies are perfect for anyone who loves the simplicity and decadence of shortbread cookies, but needs them to be keto-friendly.

Ingredients:

• 1 cup almond flour
• ½ cup almond butter (unsweetened)
• ¼ cup erythritol (or preferred sweetener)
• 1 large egg
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, and salt.
3. Add the almond butter, egg, and vanilla extract, and mix until fully combined.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them gently with a fork or your fingers.
5. Bake for 8-10 minutes or until the edges turn golden brown.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These almond butter shortbread cookies are a deliciously simple treat. They offer a smooth, buttery flavor with a slightly nutty texture thanks to the almond flour and almond butter. Whether you’re enjoying them as a dessert or a snack, these cookies are a satisfying and low-carb option for anyone on a keto diet.

Keto Almond Chia Seed Cookies

Packed with fiber, healthy fats, and protein, these keto almond chia seed cookies are not only delicious but also incredibly nutritious. The addition of chia seeds provides a subtle crunch while offering an extra boost of omega-3 fatty acids. These cookies are a great snack for those looking for something filling that still satisfies the sweet tooth.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup chia seeds
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking soda
• 1 large egg
• ¼ cup butter, softened
• 1 tsp vanilla extract
• Pinch of salt

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 flour, chia seeds, erythritol, baking soda, and salt.
3. In a separate bowl, beat the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients into the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, pressing them down slightly to flatten.
6. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto almond chia seed cookies are a nutritious and delicious way to satisfy your cookie cravings. The chia seeds provide a pleasant crunch and offer additional health benefits, such as aiding digestion and boosting energy. The combination of almond flour and erythritol creates the perfect low-carb base for these cookies, making them a great snack option for anyone following a keto diet.

Keto Almond Cinnamon Cookies

These keto almond cinnamon cookies are warm, fragrant, and perfect for cozying up with a cup of tea or coffee. The combination of almond flour and cinnamon gives these cookies a comforting flavor that’s both rich and spicy, while staying completely low-carb. They’re a fantastic snack or dessert for anyone who enjoys a sweet but not-too-sweet treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp ground cinnamon
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, beat the egg, butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently flatten each cookie with your fingers or a fork.
6. Bake for 8-10 minutes or until golden brown around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond cinnamon cookies bring warmth and sweetness together in the best way. The cinnamon adds an extra depth of flavor while the almond flour keeps them light and satisfying. These cookies are perfect for those who enjoy a touch of spice with their low-carb treats. The crisp edges and chewy center will leave you craving more!

Keto Almond Maple Cookies

Maple flavor doesn’t have to be off-limits on a keto diet! These keto almond maple cookies capture the sweet, rich essence of maple syrup without the sugar. Made with almond flour and a touch of maple extract, these cookies are perfect for anyone who loves the warm flavors of fall or wants to enjoy a maple treat on their keto journey.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking powder
• ½ tsp maple extract
• 1 large egg
• ¼ cup unsalted butter, softened
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the egg, maple extract, and butter until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, gently pressing them down.
6. Bake for 8-10 minutes, or until golden brown around the edges.
7. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These keto almond maple cookies are soft, chewy, and packed with maple flavor without the carbs. They provide the perfect balance of sweetness and richness, offering a comforting treat that doesn’t compromise on flavor. Whether enjoyed as a mid-day snack or a special dessert, these cookies will satisfy your cravings for something sweet.

Keto Almond Spice Cookies

If you love the flavors of fall or spiced treats, these keto almond spice cookies will be your new go-to. The combination of almond flour and warm spices like cinnamon, nutmeg, and cloves brings a cozy, aromatic flavor that will make your kitchen smell like heaven. These cookies are rich, flavorful, and perfect for satisfying your sweet tooth on a keto diet.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp baking soda
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• 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, whisk together the almond flour, erythritol, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In a separate bowl, beat the egg, butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently flatten each cookie.
6. Bake for 8-10 minutes, or until the cookies are golden brown.
7. 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 spice cookies are a wonderful combination of aromatic spices and almond flour, creating a soft, chewy texture with each bite. The warm spices make them perfect for the colder months, but they’re delicious year-round. These cookies offer a perfect balance of sweetness and spice and are a wonderful addition to any keto-friendly cookie collection.

Keto Almond Pumpkin Spice Cookies

These keto almond pumpkin spice cookies are the ultimate fall-inspired treat. Packed with the warm, comforting flavors of pumpkin and fall spices, they’re perfectly sweetened with erythritol to keep the carb count low. These cookies are soft, moist, and just the right amount of spiced, making them an excellent choice for anyone following a keto lifestyle during the autumn months.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking powder
• 1 tsp ground pumpkin pie spice
• 1/4 tsp ground cinnamon
• ½ cup canned pumpkin puree (unsweetened)
• 1 large egg
• ¼ cup butter, softened
• ½ tsp vanilla extract
• Pinch of salt

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 the almond flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, beat together the pumpkin puree, egg, softened butter, and vanilla extract until smooth.
4. Combine the wet and dry ingredients until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening them slightly.
6. Bake for 10-12 minutes or until the cookies are golden brown on the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond pumpkin spice cookies are the perfect treat for anyone who loves the flavors of fall. The pumpkin adds a moist and rich texture, while the pumpkin pie spice gives each cookie an aromatic warmth. These cookies are not only keto-friendly but also a delightful way to enjoy the seasonal flavors without the sugar overload.

Keto Almond Butter Chocolate Chip Cookies

These keto almond butter chocolate chip cookies offer the best of both worlds: the rich, nutty flavor of almond butter and the indulgence of dark chocolate chips, all within a low-carb, keto-friendly recipe. They’re simple to make, soft and chewy in texture, and will satisfy your chocolate cravings without the sugar spike.

Ingredients:

• 1 cup almond butter (unsweetened)
• ¼ cup erythritol (or preferred sweetener)
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp baking soda
• Pinch of salt
• ¼ cup dark chocolate chips (85% cocoa or higher)

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, erythritol, egg, vanilla extract, baking soda, and salt. Mix until smooth.
3. Fold in the dark chocolate chips.
4. Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing down gently to flatten each cookie.
5. Bake for 8-10 minutes or until golden brown around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto almond butter chocolate chip cookies are a delightful, guilt-free treat. The almond butter gives them a rich, nutty flavor, while the dark chocolate chips provide a decadent touch. They’re perfect for satisfying a sweet tooth while keeping things keto-friendly and low-carb.

Keto Almond Caramel Cookies

These keto almond caramel cookies are an indulgent treat that delivers a chewy, caramel-like texture without the sugar. Made with almond flour and sweetened with erythritol, these cookies are the perfect combination of rich, buttery flavor and a satisfying crunch from the almonds. You won’t miss traditional caramel with this keto-friendly version!

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking soda
• 1 large egg
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• ¼ cup chopped almonds
• 2 tbsp heavy cream (for caramel flavor)

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 flour, erythritol, and baking soda.
3. In a separate bowl, beat the egg, butter, vanilla extract, and heavy cream until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chopped almonds.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, gently flattening each cookie.
7. Bake for 10-12 minutes, or until the cookies are golden brown and slightly firm to the touch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond caramel cookies are rich, buttery, and full of flavor. The heavy cream gives them a hint of caramel sweetness, while the chopped almonds add a nice crunch. These cookies are a great option for anyone craving a sweet and satisfying dessert that’s low in carbs but high in flavor.

Keto Almond Chocolate Coconut Cookies

These keto almond chocolate coconut cookies are an irresistible combination of chocolate, coconut, and almond flavors. With a rich, chewy texture and a perfect balance of sweetness, they’ll satisfy your cravings for something sweet and indulgent. The shredded coconut adds a delicious texture, while the dark chocolate chips provide a touch of richness, making these cookies a great keto-friendly treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup shredded unsweetened coconut
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsweetened cocoa powder
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• ¼ cup dark chocolate chips (85% cocoa or higher)
• Pinch of salt

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 flour, shredded coconut, erythritol, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the baking sheet. Flatten them slightly.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These keto almond chocolate coconut cookies are chewy, rich, and bursting with flavor. The coconut adds a tropical twist, while the dark chocolate chips provide a decadent touch. These cookies make for a perfect snack, dessert, or even a gift for friends and family on a keto diet.

Keto Almond Mocha Cookies

If you love the combination of coffee and chocolate, these keto almond mocha cookies will be your new favorite. The addition of coffee gives these cookies a rich, bold flavor, complemented perfectly by the almond flour and dark chocolate. These cookies are soft, chewy, and filled with flavor, making them a delightful treat for any coffee lover on a keto diet.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp instant coffee powder
• 1 tsp cocoa powder
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• ¼ cup dark chocolate chips (85% cocoa or higher)
• Pinch of salt

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 the almond flour, erythritol, coffee powder, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the egg, butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing down gently to flatten each cookie.
7. Bake for 8-10 minutes, or until the cookies are golden brown and firm around the edges.
8. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These keto almond mocha cookies are perfect for anyone who enjoys a strong coffee flavor in their sweets. The combination of coffee, chocolate, and almond flour creates a delightful cookie that is rich in flavor yet low in carbs. Whether you’re enjoying them with a cup of coffee or as a mid-afternoon treat, these cookies are sure to satisfy.

Keto Almond Gingerbread Cookies

These keto almond gingerbread cookies are full of warm, cozy spices like cinnamon, ginger, and cloves, with a sweet almond base. They’re perfect for the holidays or any time you’re craving a spiced treat without the sugar. These cookies have a chewy texture and a deliciously aromatic flavor, making them a great keto-friendly alternative to traditional gingerbread cookies.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp baking soda
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• Pinch of salt

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 the almond flour, erythritol, ground ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, beat the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the baking sheet. Flatten the balls slightly with your fingers or a fork.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto almond gingerbread cookies are the perfect balance of spices and almond flavor. The warmth of ginger and cinnamon makes them a comforting treat, while the almond flour keeps them low-carb. These cookies are a great way to indulge in the flavors of the holidays without derailing your keto diet.

Keto Almond Lemon Cookies

These keto almond lemon cookies offer a refreshing twist with a zesty lemon flavor paired with the smoothness of almond flour. They are light, crisp, and slightly tangy, making them a perfect treat for those who enjoy a citrusy, low-carb dessert. The lemon zest and juice give them a fresh and vibrant taste, making them a perfect year-round cookie.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• Pinch of salt

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, lemon zest, baking powder, and salt.
3. In a separate bowl, beat the egg, butter, lemon juice, 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 place them on the baking sheet. Flatten them slightly with your fingers.
6. Bake for 8-10 minutes, or until the edges turn golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These keto almond lemon cookies are the perfect blend of sweet and tart. The citrusy lemon flavor paired with the almond flour creates a refreshing yet satisfying treat. They’re ideal for anyone who enjoys light, zesty flavors while keeping their keto lifestyle intact. Enjoy them with a cup of tea or as a light snack.

Keto Almond Snickerdoodle Cookies

These keto almond snickerdoodle cookies bring the classic flavor of snickerdoodles into the low-carb world. With a chewy texture and a perfect dusting of cinnamon-sweetener mixture, they are everything you love about snickerdoodles—without the sugar. The almond flour provides a rich, nutty base that pairs perfectly with the cinnamon sugar coating.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp ground cinnamon
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• Pinch of salt
• 2 tbsp erythritol (for rolling)
• 1 tsp cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, beat the egg, butter, 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, mix the 2 tbsp erythritol and 1 tsp cinnamon.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sweetener mixture and place them on the prepared baking sheet, flattening slightly.
7. Bake for 8-10 minutes, or until golden brown around the edges.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond snickerdoodle cookies are warm, sweet, and full of cozy cinnamon flavor. They bring all the comfort of a traditional snickerdoodle, but with no sugar—perfect for anyone following a keto lifestyle. These cookies are a fantastic snack or dessert, perfect for any time of year.

Keto Almond Pecan Cookies

These keto almond pecan cookies are nutty, chewy, and packed with flavor. With a combination of almond flour and crunchy pecans, these cookies have a satisfying texture and a rich taste. They are naturally sweetened with erythritol and make a great snack for anyone looking for a low-carb, nut-filled treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking soda
• ½ tsp vanilla extract
• ¼ cup chopped pecans
• 1 large egg
• ¼ cup unsalted butter, softened
• Pinch of salt

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 the almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, beat the egg, butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the chopped pecans.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them gently with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden brown and firm to the touch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond pecan cookies are a great combination of nutty, buttery flavors. The pecans add a satisfying crunch, while the almond flour creates a rich, chewy base. Perfect for anyone craving a nut-filled, low-carb dessert, these cookies are a fantastic addition to your keto cookie collection.

Keto Almond Blueberry Cookies

These keto almond blueberry cookies offer a burst of natural sweetness from the blueberries, paired with the rich and nutty flavor of almond flour. With their soft, chewy texture and slightly tangy fruit, they make a delightful low-carb snack or breakfast treat. Perfect for those who want to enjoy the taste of summer in a keto-friendly cookie.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• ½ cup fresh or frozen blueberries
• Pinch of salt

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 the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the blueberries, being careful not to crush them if they are fresh.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond blueberry cookies are a refreshing, sweet treat with a burst of fruity flavor. The almond flour gives them a rich, satisfying texture while the blueberries add a natural sweetness that doesn’t spike your blood sugar. These cookies are perfect for enjoying as a snack, dessert, or even a breakfast treat on a keto diet.

Keto Almond Coconut Macaroons

These keto almond coconut macaroons are a delightful, chewy treat packed with the tropical flavor of coconut and the nuttiness of almonds. Sweetened with erythritol, these macaroons are completely sugar-free and keto-friendly, yet still offer the satisfying sweetness and chewy texture of traditional macaroons. They’re simple to make and perfect for satisfying your sweet tooth.

Ingredients:

• 1 ½ cups unsweetened shredded coconut
• ½ cup almond flour
• ¼ cup erythritol (or preferred sweetener)
• 2 large egg whites
• ¼ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, almond flour, erythritol, and salt.
3. In a separate bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form.
4. Gently fold the egg whites into the dry ingredients until well combined.
5. Scoop tablespoon-sized portions of the mixture and shape them into small mounds on the baking sheet.
6. Bake for 10-12 minutes, or until the macaroons are golden brown on top.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond coconut macaroons are the perfect balance of sweet, chewy, and nutty. The coconut gives them a tropical flavor, while the almond flour adds a rich depth. These macaroons are an easy-to-make, keto-friendly dessert that will satisfy your cravings without the carbs.

Keto Almond Cherry Cookies

These keto almond cherry cookies are a delicious, sweet treat that balances the tartness of cherries with the richness of almond flour. The addition of cherries adds a burst of flavor, while the almond flour keeps them soft and chewy. Perfect for those who want a fruity, low-carb dessert that’s both flavorful and satisfying.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol (or preferred sweetener)
• ½ tsp baking powder
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract
• ½ cup dried unsweetened cherries, chopped
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the chopped dried cherries.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
7. Bake for 10-12 minutes, or until golden brown on the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto almond cherry cookies combine the sweetness of dried cherries with the rich, nutty flavor of almond flour. They’re soft, chewy, and packed with flavor, making them a perfect treat for any keto dieter who craves fruity cookies. These cookies offer a perfect balance of sweetness and tartness, ideal for any occasion.

Note: More recipes are coming soon!