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If you’re a fan of chocolate cookies but want to stay on track with your keto diet, then you’re in for a treat!
These 31+ keto chocolate cookie recipes are the perfect solution for anyone looking to satisfy their sweet tooth while sticking to their low-carb lifestyle.
Whether you’re craving a chewy, crunchy, or cakey texture, you’ll find a recipe here to suit your tastes.
Plus, with the keto-friendly ingredients featured in these cookies, you won’t have to worry about spiking your blood sugar levels.
Grab your mixing bowls and get ready to indulge in some decadent, yet diet-friendly, chocolatey goodness!
31+ Delicious Keto Chocolate Cookie Recipes You Need to Try
There’s no need to sacrifice flavor or texture when you’re on the keto diet, especially with these 31+ amazing keto chocolate cookie recipes!
Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to impress.
So, what are you waiting for?
Preheat that oven and start creating your favorite keto chocolate cookie today!
With so many delicious options to choose from, you’ll never get bored of these guilt-free indulgences.
Keto Double Chocolate Chip Cookies
These Keto Double Chocolate Chip Cookies are the perfect balance of indulgence and health. They’re soft, chewy, and packed with rich, melt-in-your-mouth chocolate. Made with almond flour and sweetened with a low-carb sweetener, these cookies are a great choice for anyone following a ketogenic diet or looking for a healthier treat.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup erythritol or any keto-friendly sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, cream the butter and sweetener together until fluffy. Add the egg and vanilla extract, and mix well.
- Slowly add the dry ingredients to the wet ingredients and mix until a dough forms.
- Gently fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening each one slightly.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
These Keto Double Chocolate Chip Cookies will satisfy your sweet cravings without the carbs! The cocoa powder gives them a rich chocolate flavor, and the sugar-free chocolate chips make each bite feel like a treat. Whether you’re on a keto diet or simply want a healthier dessert, these cookies are the perfect option. Store them in an airtight container to keep them fresh for up to a week, or freeze them for longer storage.
Keto Almond Joy Cookies
Inspired by the classic Almond Joy candy bar, these Keto Almond Joy Cookies are a crunchy, chewy, and chocolatey treat. With a blend of coconut, almonds, and dark chocolate, these cookies are not only keto-friendly but also rich in healthy fats and perfect for satisfying your sweet tooth on a low-carb diet.
Ingredients:
- 1 ½ cups shredded unsweetened coconut
- 1 cup almond flour
- ¼ cup erythritol or another keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- 2 tbsp unsweetened almond butter
- ½ tsp vanilla extract
- 12 whole almonds
- ½ cup sugar-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, almond flour, erythritol, baking powder, and salt.
- Add the egg, almond butter, and vanilla extract, and mix until well combined.
- Scoop the dough into tablespoon-sized portions and roll into balls. Place the balls on the prepared baking sheet, slightly flattening them.
- Press one whole almond into the center of each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool.
- While the cookies are cooling, melt the sugar-free dark chocolate chips in the microwave or on the stovetop.
- Drizzle the melted chocolate over the cooled cookies for a final touch.
These Keto Almond Joy Cookies bring together the delicious combination of coconut, almond, and chocolate into one bite-sized treat. They’re an excellent choice for anyone looking for a keto dessert with a satisfying crunch and natural sweetness. The almond butter and shredded coconut make them rich in healthy fats, while the sugar-free chocolate adds just the right amount of sweetness. Store them in an airtight container for up to a week or freeze for longer storage.
Keto Peanut Butter Chocolate Cookies
For those who love peanut butter and chocolate together, these Keto Peanut Butter Chocolate Cookies are the ultimate low-carb indulgence. Rich, gooey, and satisfying, these cookies combine the smoothness of peanut butter with the decadence of sugar-free chocolate. A perfect keto snack or dessert, they will definitely become a favorite!
Ingredients:
- 1 cup peanut butter (unsweetened, smooth)
- 1 cup almond flour
- ¼ cup erythritol or any keto sweetener
- 1 large egg
- ½ tsp baking soda
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, almond flour, erythritol, egg, baking soda, vanilla extract, and salt until well combined.
- Scoop tablespoon-sized portions of dough onto the baking sheet, flattening them slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool slightly.
- While the cookies are cooling, melt the sugar-free chocolate chips in the microwave or stovetop.
- Drizzle the melted chocolate over each cookie and allow it to set before serving.
These Keto Peanut Butter Chocolate Cookies are a perfect treat for those on a ketogenic diet or anyone craving a sugar-free, indulgent snack. The peanut butter provides healthy fats and protein, while the sugar-free chocolate chips bring in the sweetness without the carbs. The combination of flavors is a match made in keto heaven! They make for a satisfying snack, dessert, or even a quick breakfast option. Enjoy them fresh or store them in an airtight container for up to a week.
Keto Snickerdoodle Cookies
Snickerdoodle Cookies are a cinnamon lover’s dream, offering the perfect balance of sweet, picy, and chewy texture. Made with almond flour and sweetened with a keto-friendly sweetener, these cookies provide a nostalgic flavor without the carbs. A great treat to enjoy any time of day!
Ingredients:
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup erythritol or preferred keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon + 2 tbsp erythritol (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, baking powder, cinnamon, and salt.
- In another bowl, cream the butter and sweetener together until fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, combine the cinnamon and erythritol for rolling.
- Roll the dough into 1-inch balls and then roll each ball in the cinnamon-erythritol mixture.
- Place the cookies on the baking sheet, pressing them gently to flatten.
- Bake for 10-12 minutes or until 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 Keto Snickerdoodle Cookies are a true comfort food, with their cinnamon-sugar coating and soft, chewy texture. They bring the warm flavors of cinnamon to life in every bite, making them the perfect keto-friendly snack or dessert. Easy to make and even easier to enjoy, these cookies are perfect for a quick treat. They can be stored in an airtight container for up to a week or frozen for longer freshness.
Keto Coconut Flour Chocolate Cookies
These Keto Coconut Flour Chocolate Cookies are a rich and fudgy dessert made with coconut flour and dark chocolate, perfect for those who love a soft and indulgent treat. The natural sweetness of coconut flour combined with a hint of dark chocolate makes these cookies a perfect low-carb dessert.
Ingredients:
- ¾ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ cup erythritol or your choice of keto sweetener
- ¼ tsp salt
- 1 tsp baking powder
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup sugar-free dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the coconut flour, cocoa powder, erythritol, salt, and baking powder.
- In a separate bowl, whisk together the eggs, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the sugar-free dark chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening each slightly.
- Bake for 10-12 minutes, or until the edges are firm and the centers remain soft.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
These Keto Coconut Flour Chocolate Cookies are a dream for anyone craving a chocolatey, low-carb indulgence. The combination of coconut flour and cocoa powder creates a fudgy texture, and the addition of sugar-free chocolate chips elevates the flavor to new heights. They’re an ideal keto-friendly dessert or snack that will keep you on track while satisfying your chocolate cravings. Store these cookies in an airtight container for up to a week or freeze them for later.
Keto Cinnamon Roll Cookies
Keto Cinnamon Roll Cookies are inspired by the flavors of classic cinnamon rolls but in a cookie form. These soft and buttery cookies are filled with cinnamon and sweetener, then drizzled with a low-carb glaze for a delightful treat. These cookies are perfect for a keto breakfast or dessert.
Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp butter, melted (for brushing)
- 1 tbsp cinnamon + 2 tbsp erythritol (for filling)
- 2 tbsp cream cheese, softened (for glaze)
- 2 tbsp powdered erythritol (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- In a separate bowl, cream the softened butter and egg, then add the vanilla extract and mix well.
- Combine the wet and dry ingredients to form a dough.
- Roll out the dough between two sheets of parchment paper into a rectangle about ¼ inch thick.
- Brush the dough with melted butter, then sprinkle with the cinnamon and erythritol mixture.
- Roll the dough tightly into a log, then slice it into 12 equal pieces.
- Place the cookies on the baking sheet and bake for 10-12 minutes, or until golden brown around the edges.
- While the cookies are baking, make the glaze by mixing the cream cheese and powdered erythritol until smooth.
- Drizzle the glaze over the warm cookies once they’ve cooled for a few minutes.
Keto Cinnamon Roll Cookies combine the warmth of cinnamon rolls with the convenience of a cookie. The cinnamon-sugar filling and glaze make each bite irresistible, while the almond flour base ensures they’re keto-friendly. Perfect for those who miss the taste of cinnamon rolls, these cookies are a great alternative to traditional high-carb desserts. Enjoy them fresh or store them in an airtight container for up to a week.
Keto Pumpkin Spice Cookies
Keto Pumpkin Spice Cookies bring the cozy flavors of fall to life in a low-carb treat. With the earthy sweetness of pumpkin and the aromatic warmth of spices, these cookies are soft, chewy, and perfect for anyone on a keto diet looking for a seasonal treat.
Ingredients:
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or keto sweetener
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 large egg
- ½ cup canned pumpkin puree (unsweetened)
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, erythritol, baking soda, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, combine the egg, pumpkin puree, butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
- Flatten each dough ball slightly with a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are firm.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
Keto Pumpkin Spice Cookies are the perfect treat for the fall season, offering all the comforting flavors of pumpkin spice without the sugar or carbs. They’re soft, chewy, and filled with the fragrant spices that make autumn special. These cookies are an excellent way to enjoy a low-carb version of a fall classic. Keep them in an airtight container for up to a week or freeze them for longer storage.
Keto Chocolate Mint Cookies
Keto Chocolate Mint Cookies are a perfect blend of rich chocolate and refreshing mint flavors. These ookies are soft, chewy, and incredibly satisfying for anyone craving a sugar-free, minty treat. Perfect for chocolate and mint lovers following a ketogenic diet!
Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup erythritol or your preferred keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, beat the butter, egg, vanilla extract, and peppermint extract until creamy and smooth.
- Gradually mix in the dry ingredients until a dough forms.
- Gently fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
- Bake for 10-12 minutes, or until the cookies are set and the edges are golden brown.
- Allow the cookies to cool completely before serving.
Keto Chocolate Mint Cookies are the ultimate treat for anyone who loves the combo of chocolate and mint. The sugar-free chocolate chips and refreshing peppermint extract create a perfect balance of flavors. These cookies are a great low-carb snack or dessert, and they’re sure to satisfy your minty chocolate cravings. Keep them in an airtight container for up to a week or freeze for longer storage.
Keto Molasses Spice Cookies
Keto Molasses Spice Cookies bring the deep, warm flavors of molasses and spices together in a soft and chewy low-carb treat. These cookies capture the cozy flavors of fall and winter without the sugar, making them the perfect indulgence for a keto diet.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or keto sweetener
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup unsweetened molasses
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, ginger, cloves, nutmeg, salt, and baking soda.
- In a separate bowl, mix the molasses, egg, softened butter, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized dough balls and roll them into balls before placing them on the baking sheet.
- Flatten each cookie slightly with a fork.
- Bake for 8-10 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Keto Molasses Spice Cookies deliver the comforting and spicy flavors of molasses without the carbs. They are perfect for the holiday season or whenever you want a warm, flavorful treat. The mix of spices enhances the molasses, creating a perfect bite every time. Store in an airtight container for up to a week or freeze them for longer storage.
Keto Lemon Poppy Seed Cookies
Keto Lemon Poppy Seed Cookies are fresh, tangy, and light with a delightful crunch from the poppy seeds. The zesty lemon flavor shines through, making these cookies a refreshing low-carb dessert. They’re perfect for those who want a fruity and tangy twist on traditional keto cookies.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or preferred sweetener
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tbsp poppy seeds
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, lemon zest, poppy seeds, and salt.
- In another bowl, cream together the butter, egg, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 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.
These Keto Lemon Poppy Seed Cookies are light, refreshing, and packed with citrus flavor. The poppy seeds add a fun texture, while the lemon zest and juice give the cookies a bright, tangy note. These cookies are perfect for a keto breakfast or afternoon snack, and they’re a great way to enjoy a low-carb version of a classic treat. Keep them fresh in an airtight container for up to a week or freeze them for longer storage.
Keto Gingerbread Cookies
eto Gingerbread Cookies are the perfect holiday treat for anyone following a low-carb lifestyle. With the warmth of cinnamon, ginger, and cloves, these cookies bring the cozy flavors of the season without the sugar. They’re soft, chewy, and easy to make, making them a fun and festive keto dessert.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or keto sweetener
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- 1 large egg
- ¼ cup unsalted butter, softened
- 2 tbsp molasses (unsweetened)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, ginger, cinnamon, cloves, nutmeg, and baking soda.
- In a separate bowl, beat together the egg, softened butter, molasses, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Roll the dough into small balls and flatten them slightly on the baking sheet.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These Keto Gingerbread Cookies capture all the warmth and spice of traditional gingerbread, with none of the carbs. Perfect for the holidays or any time you want a sweet, spiced treat, these cookies are soft and chewy, just like the real thing. Store them in an airtight container for up to a week, or freeze for long-term storage.
Keto S’mores Cookies
Keto S’mores Cookies combine the nostalgia of campfire s’mores with the benefits of a keto diet. These cookies are made with a low-carb graham cracker crust, sugar-free chocolate, and mini marshmallows, making them a fun and indulgent treat that won’t knock you out of ketosis.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¼ cup erythritol or keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
- ½ cup sugar-free mini marshmallows
- 1 tbsp coconut flakes (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
- In another bowl, whisk the egg, melted butter, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Scoop tablespoon-sized portions of dough onto the baking sheet, pressing them down slightly.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from the oven and immediately press a few chocolate chips and marshmallows into the center of each cookie.
- Return the cookies to the oven for 2-3 minutes, just until the marshmallows begin to soften.
- Allow the cookies to cool before serving.
Keto S’mores Cookies offer a delicious low-carb twist on the classic s’mores treat. With a graham cracker-like crust, gooey marshmallows, and rich chocolate chips, they’re sure to satisfy your cravings for something sweet and indulgent. Perfect for any occasion, these cookies will bring a fun and nostalgic flavor to your keto-friendly dessert collection. Store in an airtight container for up to a week or freeze for longer storage.
Keto Raspberry Chocolate Chip Cookies
Keto Raspberry Chocolate Chip Cookies combine the sweetness of ripe raspberries with the rich, decadent taste of chocolate. These cookies are soft, chewy, and perfect for anyone on a keto diet who craves a fruity, chocolatey treat. The combination of tart raspberries and sweet chocolate chips creates the perfect balance of flavors.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ cup sugar-free chocolate chips
- ½ cup fresh raspberries, chopped
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, cream together the butter, egg, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the chocolate chips and chopped raspberries.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- These Keto Raspberry Chocolate Chip Cookies are a deliciously fruity and chocolatey treat that’s perfect for a low-carb diet. The combination of raspberries and chocolate creates a delightful contrast of flavors, making each bite irresistible. Perfect for any occasion, these cookies will become a favorite for those who want a fresh and indulgent dessert. Store in an airtight container for up to a week or freeze for later enjoyment.
Keto Almond Joy Cookies
Keto Almond Joy Cookies are a delicious, low-carb take on the classic candy bar, combining chocolate, coconut, and almonds into a soft, chewy cookie. These cookies offer a sweet and nutty flavor profile while keeping your carb count low. They’re the perfect indulgence for those following a keto lifestyle.
Ingredients:
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ¼ cup erythritol or preferred sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
- 12 whole almonds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, salt, and cocoa powder.
- In another bowl, cream together the butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
- Place one almond in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set and golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
These Keto Almond Joy Cookies are a perfect blend of chocolate, coconut, and almonds, delivering the irresistible flavor of the popular candy bar in a healthier, low-carb form. The combination of the chewy coconut, crunchy almonds, and creamy chocolate chips makes each bite pure indulgence. Store them in an airtight container for up to a week, or freeze them for longer storage.
Keto Chocolate Hazelnut Cookies
Keto Chocolate Hazelnut Cookies are a decadent treat that combines the rich flavors of chocolate and toasted hazelnuts. These cookies are soft and chewy with a satisfying crunch, making them a delightful keto-friendly snack for those who crave something indulgent.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or your preferred keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup hazelnuts, chopped and toasted
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, erythritol, baking powder, salt, and cocoa powder.
- In another bowl, cream together the butter, egg, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the toasted hazelnuts and chocolate chips.
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Keto Chocolate Hazelnut Cookies offer a luxurious combination of chocolate and toasted hazelnuts that will satisfy your sweet tooth without derailing your keto lifestyle. The addition of chocolate chips and crunchy hazelnuts makes these cookies extra special. They’re perfect for anyone looking for a low-carb treat that feels indulgent. Store in an airtight container for up to a week or freeze for later enjoyment.
Keto Matcha Green Tea Cookies
Keto Matcha Green Tea Cookies combine the earthy, slightly bitter taste of matcha with the sweetness of a keto-friendly cookie dough. These cookies offer a unique flavor profile that’s perfect for matcha lovers. The vibrant green color makes them a fun and visually appealing treat.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tbsp matcha powder
- ½ cup erythritol or your preferred sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsweetened coconut milk (or regular milk substitute)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, matcha powder, erythritol, baking powder, and salt.
- In another bowl, cream together the butter, egg, vanilla extract, and coconut milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, pressing them down slightly.
- Bake for 8-10 minutes, or until the edges are golden and the centers are firm.
- These Keto Matcha Green Tea Cookies are a fun and delicious way to enjoy matcha’s unique flavor in a low-carb form. The buttery texture combined with the subtle bitterness of matcha creates a refreshing taste that’s perfect for a keto snack or dessert. These cookies are not only flavorful but also visually striking with their vibrant green hue. Store them in an airtight container for up to a week or freeze for longer storage.
Keto Churro Cookies
Keto Churro Cookies bring the sweet and spicy flavor of churros into a soft, chewy cookie form. With a dusting of cinnamon and erythritol, these cookies are perfect for those who want to enjoy the flavor of churros without the carbs. They’re perfect for a sweet snack or dessert.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or your preferred sweetener
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp erythritol (for cinnamon coating)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
- In another bowl, cream the butter, egg, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in a mixture of cinnamon and erythritol.
- Place the dough balls on the baking sheet, pressing them down slightly.
- Bake for 10-12 minutes, or until golden brown on the edges.Keto Churro Cookies give you the delicious taste of churros in a low-carb, easy-to-make cookie. The combination of cinnamon and erythritol creates a sweet, slightly spicy coating that perfectly complements the soft, chewy texture of the cookie. Perfect for satisfying sweet cravings without the sugar, these cookies will quickly become a favorite in your keto dessert collection. Store them in an airtight container for up to a week or freeze for later enjoyment.
Keto Mocha Cookies
Keto Mocha Cookies combine the rich flavors of chocolate and coffee for a decadent treat. These cookies have a slight bitterness from the coffee, balanced by the sweetness of the chocolate, making them a perfect low-carb indulgence for coffee lovers.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp instant coffee granules
- ½ cup erythritol or your preferred sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, cocoa powder, instant coffee granules, erythritol, baking powder, and salt.
- In another bowl, cream together the butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
- Bake for 10-12 minutes, or until the cookies are set and the edges are golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Keto Mocha Cookies are a perfect combination of coffee and chocolate flavors that will please any coffee lover on a keto diet. The richness of the cocoa and the subtle bitterness of the coffee create an indulgent treat that’s low in carbs. These cookies are perfect for an afternoon snack or a post-meal dessert. Store in an airtight container for up to a week or freeze them for later enjoyment.
Keto Pecan Shortbread Cookies
Keto Pecan Shortbread Cookies are a buttery, nutty treat with the rich flavor of toasted pecans. These cookies have a tender, crumbly texture and are a great choice for those looking for a low-carb, indulgent dessert. Perfect for any occasion, they’re simple to make and delightfully rich.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol or preferred sweetener
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup chopped pecans
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, and salt.
- In another bowl, cream together the butter and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Gently fold in the chopped pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls, then flatten slightly on the baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack.
Keto Pecan Shortbread Cookies offer a deliciously buttery flavor with the added richness of pecans, creating a crunchy yet melt-in-your-mouth treat. These cookies are perfect for those who enjoy a nutty, low-carb dessert that’s both simple and satisfying. Keep them fresh in an airtight container for up to a week or freeze them for longer storage.
Keto Peanut Butter Chocolate Chip Cookies
Keto Peanut Butter Chocolate Chip Cookies offer the irresistible combination of rich, creamy peanut butter and sugar-free chocolate chips, all in a low-carb format. These cookies are soft, chewy, and packed with flavor, making them the perfect treat for peanut butter lovers on a keto diet.
Ingredients:
- 1 cup almond flour
- ½ cup peanut butter (unsweetened and unsalted)
- ¼ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 1 large egg
- ½ cup sugar-free chocolate chips
- ½ tsp baking soda
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, erythritol, baking soda, and salt.
- In another bowl, whisk together the peanut butter, egg, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Gently fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
- Bake for 8-10 minutes or until the cookies are golden around the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Keto Peanut Butter Chocolate Chip Cookies are a rich, decadent treat with the perfect balance of sweet and savory. The combination of creamy peanut butter and sugar-free chocolate chips makes each bite a satisfying indulgence. These cookies are great for a snack or dessert while keeping you in ketosis. Store them in an airtight container for up to a week or freeze them for later enjoyment.
Keto Carrot Cake Cookies
Keto Carrot Cake Cookies capture the warm, spiced flavors of a classic carrot cake in a soft, chewy cookie. These cookies are studded with shredded carrots, walnuts, and a hint of cinnamon, making them a perfect low-carb dessert that feels like a cozy, comforting treat.
Ingredients:
- 1 ½ cups almond flour
- ½ cup shredded carrots
- ¼ cup coconut flour
- ¼ cup erythritol or preferred sweetener
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp ground ginger
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ cup chopped walnuts
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and ginger.
- In another bowl, beat together the egg, butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the shredded carrots and chopped walnuts.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening slightly.
- Bake for 10-12 minutes, or until golden brown and set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Keto Carrot Cake Cookies are a deliciously spiced, low-carb treat that brings the flavors of carrot cake into a simple cookie form. With the added texture of walnuts and the sweetness of carrots, these cookies are both satisfying and nutritious. They’re perfect for anyone craving a comforting dessert while maintaining a keto lifestyle. Store in an airtight container for up to a week or freeze for later.
Note: More recipes are coming soon
