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Craving cookies but committed to your keto lifestyle? You’re in for a treat—literally!
Almond flour is a keto baker’s dream, offering a low-carb, high-nutrient alternative to traditional flours while providing that soft, chewy texture we all adore in cookies.
Whether you’re a fan of classic chocolate chip, buttery shortbread, or adventurous flavor combos, this collection of 34+ keto almond flour cookie recipes will inspire your baking game.
From quick, no-bake options to indulgent holiday favorites, these recipes ensure you’ll never miss out on the joy of cookies while staying true to your low-carb goals.
Let’s dive in and discover the perfect guilt-free cookie for every occasion!
34+ Easy Keto Almond Flour Cookie Recipes to Satisfy Your Sweet Cravings
There you have it—34+ delicious keto almond flour cookie recipes that prove you can enjoy sweet treats without compromising your low-carb lifestyle.
Baking with almond flour is a game-changer, delivering rich flavors and textures while keeping your carb count in check.
Whether you’re preparing snacks for yourself, treats for family, or goodies for gatherings, these recipes cater to every taste and occasion.
So grab your apron, preheat the oven, and get ready to fill your home with the irresistible aroma of fresh-baked cookies.
Chewy Keto Almond Flour Chocolate Chip Cookies
These chewy keto almond flour chocolate chip cookies are a perfect indulgence for anyone on a low-carb, sugar-free diet. Made with almond flour and sweetened with a low-carb sweetener, they satisfy a sweet tooth without the carbs. The chocolate chips melt beautifully into the dough, creating the perfect balance of sweetness and texture.
Ingredients:
- 2 cups almond flour
- 1/2 cup butter, softened
- 1/4 cup erythritol or other keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 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 large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In another bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Fold 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 cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies are an absolute treat for anyone looking to enjoy the flavors of a classic chocolate chip cookie while staying within their keto goals. The combination of almond flour and erythritol ensures that they are both delicious and keto-friendly, making them the perfect choice for a satisfying snack. They’re chewy, indulgent, and the chocolate chips add a rich touch, all without the high carb count of traditional cookies. Enjoy them as a quick dessert or a snack during the day!
Keto Almond Flour Snickerdoodle Cookies
These keto almond flour snickerdoodle cookies bring the nostalgic, cinnamon-sugar taste of a classic snickerdoodle, but without the carbs. By using almond flour and a sugar substitute, these cookies provide a warm, comforting flavor that pairs beautifully with the cozy cinnamon coating.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cinnamon, for rolling
- 2 tbsp erythritol, for rolling
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Add in the egg and vanilla extract, and beat until well combined.
- In a separate bowl, mix together the almond flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- In a small bowl, combine the cinnamon and erythritol for the coating.
- Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-erythritol mixture.
- Place the dough balls on the prepared baking sheet, leaving some space between them.
- Gently flatten each cookie with a fork or your hands.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
These snickerdoodle cookies are soft, cinnamon-infused bites of keto goodness. The combination of almond flour and cream of tartar gives them the perfect texture, while the cinnamon-erythritol coating adds that signature snickerdoodle flavor. They’re perfect for holiday gatherings, cozy afternoons, or as a daily keto-friendly treat. The warm, comforting aroma of cinnamon will fill your kitchen, making these cookies irresistible to anyone who loves a good classic snickerdoodle.
Keto Almond Flour Peanut Butter Cookies
For peanut butter lovers, this recipe offers a keto-friendly, low-carb twist on the traditional peanut butter cookie. With almond flour as the base and peanut butter as the star ingredient, these cookies are soft, chewy, and satisfyingly rich without the sugar overload.
Ingredients:
- 1 cup almond flour
- 1/2 cup peanut butter (unsweetened)
- 1/4 cup erythritol or other keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the peanut butter, erythritol, and vanilla extract, mixing until smooth.
- Add the egg, and beat until the mixture is well combined.
- Stir in the almond flour, baking soda, and salt until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the baking sheet, spacing them apart, and flatten them gently with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes or 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 peanut butter cookies are irresistibly soft and chewy, with the rich taste of peanut butter shining through. They provide the perfect balance of flavors and textures, and the almond flour keeps them light and fluffy while still being satisfying. The erythritol ensures the cookies are sugar-free, and with just a few simple ingredients, you can whip them up in no time. They’re perfect for anyone on a keto or low-carb diet who craves a sweet and nutty treat. Whether for a snack or a dessert, these cookies will surely hit the spot.
Keto Almond Flour Lemon Cookies
These light and refreshing keto almond flour lemon cookies are a perfect treat for those who love a citrusy twist on their low-carb desserts. The tangy lemon flavor pairs perfectly with the sweetness of erythritol, creating a bright, aromatic cookie that’s not only keto-friendly but also gluten-free.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 lemon)
- 2 tbsp lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the baking sheet and gently flatten each one with the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These lemon cookies are a delightful treat for anyone craving a refreshing, zesty dessert. The almond flour gives them a soft texture, while the lemon zest and juice infuse the dough with bright, tangy flavor. They’re perfect for a springtime snack, a light after-meal treat, or even for a special occasion when you want a light, refreshing option. The combination of the citrusy zing and sweet almond flavor makes these cookies a true standout in the world of keto baking.
Keto Almond Flour Gingerbread Cookies
Bring the flavors of the holidays into your keto lifestyle with these keto almond flour gingerbread cookies. Packed with warm spices like cinnamon, ginger, and cloves, these cookies are the perfect blend of festive flavor and keto-friendly ingredients. Ideal for a Christmas treat or a cozy snack, these cookies have all the classic gingerbread taste, minus the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tbsp molasses (optional for flavor, small amount)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, cream together the softened butter and erythritol until fluffy.
- Beat in the egg and molasses (if using), mixing until well combined.
- In another bowl, combine the almond flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls. Flatten them gently with the palm of your hand or a fork.
- Arrange the dough on the prepared baking sheet, leaving space between the cookies.
- Bake for 8-10 minutes or until the edges are golden and firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gingerbread cookies are a festive keto delight! They’re filled with all the wonderful spices that make gingerbread so comforting, and the almond flour provides a soft, chewy texture. The optional molasses adds that distinct flavor of traditional gingerbread without adding too many carbs. Whether you’re celebrating the holidays or just want to enjoy a spiced treat, these cookies are the perfect keto-friendly dessert to enjoy with a warm beverage.
Keto Almond Flour Coconut Cookies
If you love coconut, these keto almond flour coconut cookies are sure to hit the spot. With a chewy texture and a rich coconut flavor, these cookies are sweetened with erythritol and bound together with almond flour, offering a deliciously nutty and coconut-infused treat that fits perfectly into a low-carb lifestyle.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the almond flour, shredded coconut, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and gently flatten them with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
- 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 coconut cookies are the perfect balance of chewy, nutty, and sweet. The combination of almond flour and shredded coconut creates a satisfying texture, while the vanilla extract enhances the natural coconut flavor. They’re simple to make and absolutely delicious, making them a great snack or treat to have on hand when you’re craving something sweet but want to keep it low-carb. Whether enjoyed on their own or paired with a cup of tea or coffee, these cookies are sure to be a hit.
Keto Almond Flour Cinnamon Roll Cookies
These keto almond flour cinnamon roll cookies are a low-carb twist on the classic cinnamon roll. With a warm, spiced filling swirled inside a soft almond flour dough, these cookies offer a deliciously comforting experience without the sugar. They’re perfect for breakfast, a snack, or even a dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter (for the filling)
- 2 tbsp erythritol (for the filling)
- 1 tsp ground cinnamon (for the filling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, mix the almond flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully incorporated. The dough should be soft but not too sticky.
- For the filling, melt the 2 tablespoons of butter in a small bowl, then stir in the erythritol and cinnamon.
- Roll out the dough between two sheets of parchment paper to form a rectangle (about 1/4-inch thick).
- Spread the cinnamon filling evenly across the dough.
- Carefully roll the dough into a log, then cut it into 12 equal slices.
- Place the cookie slices onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
- Allow the cookies to cool slightly before serving.
These cinnamon roll cookies are soft, sweet, and full of comforting cinnamon flavor, with the perfect keto-friendly texture. The almond flour dough is light and tender, and the cinnamon filling adds a burst of sweetness and warmth. They’re perfect for anyone who loves the taste of cinnamon rolls but wants to avoid the carbs and sugar. These cookies are a great way to enjoy a beloved treat while staying on track with your keto goals.
Keto Almond Flour Pecan Cookies
These keto almond flour pecan cookies are the perfect balance of nutty, sweet, and rich. Packed with crunchy pecans and sweetened with erythritol, they’re a delightful treat that fits perfectly within a low-carb lifestyle. The buttery texture and the slightly toasted flavor of the pecans make each bite a satisfying experience.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until fully combined.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them apart, and gently flatten each ball with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges and 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 pecan cookies are rich, crunchy, and absolutely delicious. The combination of almond flour and pecans gives them a perfect nutty flavor and satisfying texture. The erythritol ensures they remain low-carb and keto-friendly without sacrificing sweetness. They are perfect for a snack, an afternoon treat, or a dessert that won’t disrupt your keto goals. If you love nuts in your cookies, these pecan delights will definitely hit the spot.
Keto Almond Flour Brownie Cookies
For chocolate lovers on a keto diet, these keto almond flour brownie cookies are a dream come true. They combine the fudgy texture of a brownie with the convenience of a cookie, offering a rich and decadent chocolate experience that’s both satisfying and low-carb.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the sugar-free chocolate chips (if using) for extra chocolatey goodness.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet.
- Gently flatten each dough ball with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set 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 brownie cookies are an absolute treat for anyone with a love for chocolate. The almond flour gives them a moist, fudgy texture, while the cocoa powder provides that rich chocolate flavor. Whether you’re craving a chewy, chocolatey dessert or just want to enjoy a sweet treat without the carbs, these cookies are the perfect answer. They’re a great way to enjoy the flavor of brownies in cookie form, and they’re keto-friendly to boot!
Keto Almond Flour Raspberry Thumbprint Cookies
These keto almond flour raspberry thumbprint cookies combine the nuttiness of almond flour with the tart sweetness of sugar-free raspberry jam. With their delicate texture and the burst of fruity goodness in each bite, they make for an irresistible treat that fits perfectly within a keto or low-carb diet.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar-free raspberry jam (or any low-carb fruit spread)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture and stir until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet, spacing them apart.
- Use your thumb (or the back of a spoon) to create a small indentation in the center of each cookie.
- Spoon a small amount of sugar-free raspberry jam into each indentation.
- Bake for 12-15 minutes, or until the cookies are golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These raspberry thumbprint cookies are a delightful combination of sweet and tart flavors, with the almond flour providing a soft, chewy base. The sugar-free jam adds a burst of fruitiness, making each bite satisfying without the sugar rush. These cookies are perfect for special occasions, as a sweet snack, or as a charming homemade gift for friends and family on a keto diet.
Keto Almond Flour Dark Chocolate Hazelnut Cookies
Indulge in the rich flavors of dark chocolate and toasted hazelnuts with these keto almond flour cookies. They’re a perfect treat for anyone who loves a bit of crunch and a whole lot of chocolate. With almond flour as the base and sugar-free dark chocolate, these cookies satisfy your sweet tooth without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar-free dark chocolate chips
- 1/2 cup chopped hazelnuts (toasted)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Gently fold in the sugar-free dark chocolate chips and toasted hazelnuts.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet, spacing them evenly.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges and 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 dark chocolate hazelnut cookies are a decadent treat with a perfect balance of flavors. The almond flour dough is soft and chewy, while the dark chocolate chips and toasted hazelnuts add a rich, nutty crunch. These cookies are a great option for those who want to indulge in a luxurious, keto-friendly dessert that feels special and sophisticated.
Keto Almond Flour Mocha Cookies
For coffee lovers, these keto almond flour mocha cookies offer the perfect combination of chocolate and coffee flavor. With almond flour as the base and a touch of espresso powder, these cookies are rich, aromatic, and satisfyingly sweet while keeping things low-carb. Perfect for pairing with a cup of coffee or enjoying on their own.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1 tsp espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together the almond flour, cocoa powder, espresso powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until everything is fully incorporated.
- Fold in the sugar-free chocolate chips if you’re using them.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them evenly.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set 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 mocha cookies combine the best of both worlds – the rich flavor of chocolate and the boldness of coffee. The espresso powder adds a subtle yet aromatic depth that pairs perfectly with the sweetness of erythritol. These cookies are great for anyone who loves the taste of coffee and chocolate in a low-carb, keto-friendly form. Perfect for a mid-morning pick-me-up or a sweet afternoon treat with your favorite coffee.
Keto Almond Flour Salted Caramel Cookies
These keto almond flour salted caramel cookies offer the perfect balance of sweet and salty, with the richness of caramel and the crunch of almond flour. Made with keto-friendly ingredients, these cookies are a great way to satisfy your caramel cravings while staying low-carb and sugar-free. The touch of sea salt on top enhances the caramel flavor, creating a unique and indulgent treat.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar-free caramel sauce (store-bought or homemade)
- Sea salt for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until fluffy and smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Gently fold in the sugar-free caramel sauce, ensuring it is evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them apart, and gently flatten each ball with the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden and the cookies are firm.
- Once out of the oven, immediately sprinkle each cookie with a pinch of sea salt.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These salted caramel cookies offer a satisfying sweet and salty combination with a rich, buttery taste. The sugar-free caramel sauce adds a deep, indulgent flavor while keeping the cookies keto-friendly. The sprinkle of sea salt provides the perfect contrast, enhancing the sweetness of the caramel and adding complexity to each bite. These cookies are perfect for anyone who loves the salted caramel flavor but needs to keep their carb intake in check.
Keto Almond Flour Peanut Butter Cookies
These keto almond flour peanut butter cookies are the ultimate treat for peanut butter lovers. With their rich, nutty flavor and soft, chewy texture, they’re a great way to indulge in a favorite snack without the added sugars. Plus, they’re easy to make, so you can enjoy a batch in no time.
Ingredients:
- 2 cups almond flour
- 1/2 cup peanut butter (sugar-free and unsweetened)
- 1/4 cup erythritol or other keto sweetener
- 1/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet and gently flatten each ball with a fork, creating a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These peanut butter cookies are rich, flavorful, and satisfyingly chewy. The almond flour gives them a soft, crumbly texture, while the peanut butter provides a deep, nutty flavor that pairs perfectly with the sweetness of erythritol. They’re perfect for snacking, a light dessert, or a midday treat that keeps your keto goals in check. If you’re a fan of peanut butter, these cookies will quickly become a favorite.
Keto Almond Flour Pumpkin Spice Cookies
These keto almond flour pumpkin spice cookies are perfect for fall, offering the warm, cozy flavors of pumpkin and spices in every bite. The almond flour dough provides a tender texture, while the cinnamon, nutmeg, and ginger create a delightful spice blend that is both comforting and aromatic.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1/2 cup pumpkin puree (unsweetened)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until smooth.
- In another bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet and flatten them gently 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.
These pumpkin spice cookies are the perfect treat for fall or anytime you want to enjoy a comforting, spice-infused snack. The pumpkin puree adds moisture and a subtle pumpkin flavor, while the combination of cinnamon, nutmeg, and ginger creates the perfect pumpkin spice blend. These cookies are soft, flavorful, and keto-friendly, making them a great option for any autumn-themed gatherings or just a cozy afternoon snack.
Keto Almond Flour Lemon Poppy Seed Cookies
These keto almond flour lemon poppy seed cookies are a refreshing and zesty treat with a hint of citrus. The combination of almond flour and fresh lemon creates a soft and fragrant cookie, while the poppy seeds add a delightful crunch. Perfect for those who crave something tangy and sweet without the carbs!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Gently fold in the poppy seeds.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and gently flatten each ball with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These lemon poppy seed cookies are a perfect combination of light and refreshing lemon flavor with a slight crunch from the poppy seeds. The almond flour gives them a soft texture that contrasts beautifully with the zesty citrus taste. These cookies are an ideal snack for anyone looking to enjoy a burst of lemony goodness while staying within their keto limits. Whether enjoyed with a cup of tea or as an afternoon snack, these cookies are sure to brighten your day.
Keto Almond Flour Chocolate Coconut Cookies
These keto almond flour chocolate coconut cookies are a coconut lover’s dream. With a perfect balance of rich dark chocolate and shredded coconut, these cookies offer a chewy, decadent texture with a tropical flair. Low-carb and gluten-free, they are a great indulgence without the guilt!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sugar-free dark chocolate chips
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Fold in the sugar-free dark chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, gently flattening them with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges and 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 chocolate coconut cookies are the perfect balance of flavors, with rich dark chocolate chips and chewy shredded coconut. The almond flour dough is soft, and the coconut adds a nice texture, making each bite a tropical delight. These cookies are a great option for anyone looking for a sweet, low-carb treat with the perfect mix of chocolate and coconut. Whether as a snack or a dessert, these cookies will surely satisfy your cravings.
Keto Almond Flour Zucchini Cookies
These keto almond flour zucchini cookies are a delicious and healthy way to enjoy a sweet treat while sneaking in some veggies. The mild flavor of zucchini blends perfectly with the almond flour dough, and the addition of cinnamon and nutmeg brings warmth and spice. These cookies are a great way to use up zucchini and add a nutritious twist to your keto dessert lineup.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 cup finely grated zucchini (excess water squeezed out)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth.
- Beat in the egg and vanilla extract until well combined.
- Stir in the grated zucchini, making sure to squeeze out any excess moisture.
- In a separate bowl, whisk together the almond flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the back of a spoon.
- Bake for 10-12 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 zucchini cookies are soft, moist, and lightly spiced, making them a great choice for those looking for a healthy yet indulgent treat. The zucchini adds moisture without overpowering the flavor, while the cinnamon and nutmeg give the cookies a warm, comforting taste. These keto cookies are a great way to enjoy a sweet snack and sneak in some extra veggies. They’re perfect for an afternoon treat or a guilt-free dessert!
Keto Almond Flour Snickerdoodle Cookies
These keto almond flour snickerdoodle cookies are soft, chewy, and full of classic cinnamon-sugar flavor without the carbs. The almond flour gives them a deliciously tender texture, while the cinnamon and erythritol coating provides the perfect balance of sweetness and spice. This keto-friendly twist on a beloved classic is ideal for anyone craving the warmth and comfort of snickerdoodles.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon (for rolling)
- 2 tbsp erythritol (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- In a small bowl, combine the cinnamon and erythritol for rolling the cookies.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the cinnamon-erythritol mixture until fully coated.
- Place the dough balls on the prepared baking sheet and gently flatten them with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown and 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 snickerdoodle cookies are warm, cinnamon-scented, and delightfully chewy. The combination of almond flour and erythritol creates a perfect keto dough, and the cinnamon-sweet coating gives them that traditional snickerdoodle charm. They’re perfect for enjoying with a cup of coffee or as a sweet treat to share with family and friends. These keto-friendly cookies will quickly become a go-to favorite for anyone who loves the classic cinnamon-sugar flavor!
Keto Almond Flour Mocha Hazelnut Cookies
These keto almond flour mocha hazelnut cookies combine the rich flavors of coffee, chocolate, and toasted hazelnuts for a decadent treat. The almond flour gives the cookies a light and chewy texture, while the mocha flavor delivers a satisfying depth. These cookies are perfect for coffee lovers who want a sweet, low-carb snack.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 2 tbsp espresso powder
- 1 tsp vanilla extract
- 1/2 cup chopped toasted hazelnuts
- 1/4 cup sugar-free chocolate chips
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Dissolve the espresso powder in a teaspoon of hot water, then add it to the wet ingredients.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Fold in the chopped toasted hazelnuts and sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and gently flatten them with a fork or spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges and firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These mocha hazelnut cookies offer the perfect balance of rich coffee flavor, dark chocolate, and the delightful crunch of hazelnuts. The almond flour keeps them soft and chewy, making them the ideal treat for coffee lovers and anyone who enjoys a deeper, bolder flavor profile in their cookies. These keto-friendly cookies are a great choice for a morning snack or a sweet after-dinner treat.
Keto Almond Flour Almond Joy Cookies
For those who love the flavors of chocolate, coconut, and almonds, these keto almond flour Almond Joy cookies are a delicious low-carb treat. Packed with unsweetened shredded coconut, chopped almonds, and sugar-free chocolate, these cookies are a perfect way to enjoy the classic candy bar flavor without the added sugar or carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped almonds
- 1/4 cup sugar-free dark chocolate chips
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until fluffy.
- Beat in the egg and vanilla extract until smooth.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Fold in the shredded coconut, chopped almonds, and sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and gently flatten them with your fingers or a spoon.
- Bake for 10-12 minutes, or until the cookies are golden and 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 Almond Joy-inspired cookies are a dream for anyone who loves chocolate, coconut, and almonds. The combination of almond flour, shredded coconut, and chopped almonds creates a chewy, nutty texture, while the dark chocolate chips provide the perfect amount of sweetness. These keto cookies are ideal for those who want to enjoy a guilt-free treat reminiscent of the classic candy bar but without the sugar or carbs. Perfect for any time of day!
Keto Almond Flour Maple Pecan Cookies
These keto almond flour maple pecan cookies combine the rich, nutty flavor of toasted pecans with the sweet, warm notes of maple. These cookies are soft, chewy, and filled with crunchy pecans, making them the perfect treat for anyone who enjoys a nutty dessert with a touch of sweetness. With a sugar-free maple syrup substitute, they’re a fantastic keto-friendly option!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free maple syrup
- 1/2 cup chopped pecans, toasted
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg, vanilla extract, and sugar-free maple syrup until well combined.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Fold in the chopped toasted pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet and gently flatten them with 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.
These maple pecan cookies are packed with flavor and texture, offering a perfect balance of crunchy pecans and the sweetness of maple. The almond flour gives them a soft, tender crumb while the toasted pecans add a satisfying crunch. Whether you enjoy them with a warm drink or as a snack on their own, these cookies provide a delightful, guilt-free indulgence that feels just like a cozy fall treat.
Keto Almond Flour Carrot Cake Cookies
These keto almond flour carrot cake cookies are perfect for those who love the warm spices of carrot cake but need a low-carb option. They’re packed with grated carrots, warm spices like cinnamon and nutmeg, and the richness of almond flour. These cookies offer all the flavors of your favorite dessert in a portable, keto-friendly form!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1/2 cup grated carrots
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until fluffy.
- Beat in the egg and vanilla extract until smooth and fully incorporated.
- Stir in the grated carrots, making sure to press out any excess moisture.
- In another bowl, whisk together the almond flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- If desired, fold in the chopped walnuts for added crunch.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and gently flatten them with a spoon.
- Bake for 10-12 minutes, or until the cookies are golden around the edges and firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These carrot cake cookies are full of delicious, warm spices and tender carrot bits. The almond flour provides a soft, crumbly texture, while the cinnamon and nutmeg bring the classic carrot cake flavors. Whether you enjoy them as a snack, dessert, or breakfast treat, these keto cookies offer a healthy alternative to the traditional high-carb carrot cake. They’re great for any time of day!
Keto Almond Flour S’mores Cookies
These keto almond flour s’mores cookies combine the classic flavors of a campfire treat into a delicious low-carb cookie. Made with almond flour, sugar-free chocolate chips, and unsweetened mini marshmallows, these cookies give you that perfect balance of graham cracker, chocolate, and marshmallow—all without the carbs!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/4 cup unsweetened mini marshmallows
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Fold in the sugar-free chocolate chips and mini marshmallows.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet and gently flatten them with a spoon.
- Bake for 10-12 minutes, or until the cookies are golden and firm around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These s’mores cookies are a nostalgic treat that will remind you of summer campfires. The almond flour creates a tender cookie, while the sugar-free chocolate chips and marshmallows offer a perfect blend of chocolate and gooey sweetness. These cookies are the ultimate low-carb option for anyone craving s’mores but avoiding the high sugar content. Perfect for a fun, keto-friendly snack!
Note: More recipes are coming soon!
