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When it comes to maintaining a keto diet, one of the biggest challenges can be satisfying your sweet cravings.
But don’t worry – you don’t have to sacrifice delicious treats to stay on track with your low-carb lifestyle.
In this post, we’ve gathered a mouth-watering collection of 28+ Keto Cookie Recipes that are sure to curb your cravings without kicking you out of ketosis.
Whether you’re a fan of chocolate, nuts, fruits, or spices, there’s something here for everyone.
These recipes are all made with keto-approved ingredients like almond flour, erythritol, and coconut flour, which are not only low in carbs but also full of flavor.
With these keto cookies, you can enjoy sweet, indulgent bites while sticking to your health goals.
From chewy, rich chocolate cookies to light, fruity options, get ready to discover your new favorite keto-friendly cookie!
28+ Irresistible Keto Cookie Recipes to Satisfy Your Sweet Tooth
With over 28+ keto cookie recipes to choose from, you’re never short of options when it comes to satisfying your sweet tooth on a low-carb diet.
Whether you’re baking for yourself or preparing a treat for friends and family, these cookies offer a variety of textures and flavors that everyone can enjoy – no one will even know they’re keto-friendly!
So go ahead and preheat your oven – it’s time to bake up some delicious, low-carb goodies.
With these recipes in your arsenal, you’ll have the perfect treats to accompany your keto journey, whether it’s for an afternoon snack, a dessert after dinner, or a special celebration.
Say goodbye to store-bought sweets and enjoy homemade keto cookies that are just as good (if not better!) than the real thing.
Keto Chocolate Chip Cookies
This keto chocolate chip cookie recipe is a delightful low-carb treat perfect for satisfying your sweet tooth without derailing your diet.
The cookies are soft, chewy, and loaded with rich chocolate chips, making them a delicious dessert or snack option for anyone following a keto lifestyle. Plus, with a base of almond flour and erythritol, they have a fraction of the carbs compared to traditional chocolate chip cookies.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring until a dough forms.
- Stir in the sugar-free chocolate chips (and nuts, if using).
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers or 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 5 minutes before transferring to a wire rack to cool completely.
These cookies come out soft and chewy with a perfect balance of sweetness and chocolatey goodness. They are an excellent option for those following a keto diet who still crave a sweet treat.
The best part? They have a fraction of the carbs and sugar compared to their traditional counterparts, so you can indulge without guilt.
Keto Peanut Butter Cookies
Peanut butter lovers will adore these keto peanut butter cookies. The rich, creamy peanut butter flavor combined with a touch of sweetness and a soft texture makes them a favorite for anyone who’s craving a low-carb, gluten-free snack.
These cookies come together quickly with just a handful of ingredients and are perfect for satisfying those snack cravings during the day.
Ingredients:
- 1 cup natural peanut butter (make sure it’s unsweetened)
- 1/4 cup erythritol (or sweetener of choice)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of sea salt
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine peanut butter, erythritol, egg, vanilla extract, baking soda, and sea salt. Stir until the dough is smooth and well combined.
- Use a spoon to scoop out tablespoon-sized portions of dough. Roll them into balls and place them on the prepared baking sheet.
- Flatten each cookie gently with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These keto peanut butter cookies are sweet and savory with the perfect peanut butter flavor. They are easy to make and only require a few ingredients that you likely already have in your kitchen.
Whether you’re looking for a quick snack or a dessert to curb your cravings, these cookies are sure to hit the spot.
Keto Snickerdoodle Cookies
Cinnamon lovers will fall in love with these keto snickerdoodle cookies.
They’re soft, buttery, and coated in a cinnamon-sugar blend that gives them that iconic snickerdoodle flavor. Made with almond flour and sweetened with erythritol, these cookies are the perfect keto-friendly version of the classic treat.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- For the coating: 1 tbsp cinnamon, 2 tbsp erythritol
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, cream of tartar, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- In a small bowl, combine the cinnamon and erythritol for the coating.
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the cinnamon-sweetener mixture, then place it on the prepared baking sheet.
- Flatten each cookie slightly with your fingers or a fork.
- 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 to a wire rack to cool completely.
The keto snickerdoodle cookies come out soft, chewy, and perfectly spiced with a warm cinnamon flavor. The sweet and slightly tangy taste from the cream of tartar adds a special touch to this keto-friendly version of the classic.
These cookies are perfect for anyone who loves cinnamon and wants a comforting, low-carb snack that satisfies both the sweet and savory sides of their palate.
Keto Almond Joy Cookies
For those who love the combination of chocolate, almonds, and coconut, these Keto Almond Joy Cookies are the perfect treat.
These cookies are a keto-friendly version of the beloved Almond Joy candy, featuring a soft, chewy base topped with a hint of coconut and a crunchy almond. They’re indulgent, satisfying, and low in carbs, making them the perfect snack or dessert for anyone following a ketogenic lifestyle.
Ingredients:
- 2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- 12 whole almonds (one for each cookie)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, erythritol, baking soda, sea salt, and cocoa powder.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually stir the wet ingredients into the dry ingredients, mixing until a dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Gently flatten each cookie, then press one whole almond into the center of each.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Almond Joy Cookies offer a decadent, chocolatey flavor with a satisfying coconut crunch and the extra boost of almond goodness.
The sweetness from the erythritol and the richness of the cocoa make these cookies feel indulgent without all the sugar. Perfect for a low-carb dessert or snack, they’ll satisfy any craving for candy bars while keeping you in ketosis.
Keto Coconut Macaroons
Coconut macaroons are a timeless treat, and this keto version delivers all the flavor with none of the sugar. These keto coconut macaroons are soft, chewy, and full of coconut goodness, making them a great choice for those following a low-carb or ketogenic diet.
The sweetness is balanced by the natural richness of coconut, making these cookies a delightful, low-sugar snack.
Ingredients:
- 3 cups unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Optional: 2 tbsp sugar-free chocolate chips for drizzling
Instructions:
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, egg whites, erythritol, vanilla extract, and sea salt. Stir until everything is well combined.
- Using a spoon or your hands, form small mounds of the coconut mixture and place them onto the prepared baking sheet. Space them about 1 inch apart.
- Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
- Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional: Drizzle melted sugar-free chocolate over the macaroons once they’ve cooled for an extra treat.
These Keto Coconut Macaroons are wonderfully chewy with the natural sweetness of coconut. They’re perfect for those who love the tropical flavor of coconut but need a low-carb, sugar-free treat.
The addition of chocolate drizzle is optional but adds an extra layer of richness. Whether served as a dessert or snack, these macaroons are sure to impress.
Keto Lemon Poppy Seed Cookies
These Keto Lemon Poppy Seed Cookies are a refreshing, zesty treat that will brighten up any day.
The combination of lemon and poppy seeds gives these cookies a light, tangy flavor with a subtle crunch. They’re soft, buttery, and perfect for those who want a keto-friendly dessert that isn’t overly sweet but still feels indulgent.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, lemon zest, lemon juice, and vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients, mixing until a dough forms.
- Stir in the poppy seeds until evenly distributed.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each cookie gently with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are lightly 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 Lemon Poppy Seed Cookies are wonderfully refreshing and light, offering a perfect balance of tartness from the lemon and a delightful crunch from the poppy seeds.
The dough has a buttery base, which makes these cookies soft and melt-in-your-mouth delicious. They are perfect for those who want a tangy, zesty snack or dessert without the sugar or carbs of traditional lemon cookies.
Keto Cinnamon Roll Cookies
These Keto Cinnamon Roll Cookies are the ultimate combination of a classic cinnamon roll and a cookie, with none of the carbs or sugar.
Soft, buttery, and spiced with cinnamon, they’re the perfect keto-friendly dessert for anyone who loves the sweet, warm flavor of cinnamon rolls but needs to keep their carb intake low.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon
- 2 tbsp coconut flour (for rolling)
- For the glaze: 2 tbsp powdered erythritol, 1 tbsp heavy cream, 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking powder, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring until a dough forms.
- In a small bowl, combine the cinnamon and coconut flour for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the cinnamon-coconut flour mixture.
- Place the rolled dough balls on the prepared baking sheet and gently flatten each with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- While the cookies are baking, make the glaze by whisking together powdered erythritol, heavy cream, and vanilla extract until smooth.
- Allow the cookies to cool on the baking sheet for 5 minutes, then drizzle the glaze over the top of each cookie.
These Keto Cinnamon Roll Cookies are the perfect warm, comforting treat that captures the flavor of traditional cinnamon rolls without the carbs.
The soft texture, combined with the sweet cinnamon coating and creamy glaze, creates a delightful experience. These cookies are ideal for breakfast or as a dessert when you’re craving something sweet and indulgent on your keto journey.
Keto Pumpkin Spice Cookies
These Keto Pumpkin Spice Cookies are full of fall-inspired flavors, from warm cinnamon to nutmeg and cloves, all complemented by the natural sweetness of pumpkin.
They are moist, tender, and low in carbs, making them an ideal dessert or snack during the cooler months or anytime you’re craving the taste of pumpkin spice.
Ingredients:
- 2 cups almond flour
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/4 cup sugar-free chocolate chips or chopped nuts
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, softened butter, egg, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- If desired, fold in chocolate chips or chopped nuts for extra flavor and texture.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
- Gently flatten each cookie with your fingers or 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 5 minutes before transferring them to a wire rack to cool completely.
These Keto Pumpkin Spice Cookies are a great way to enjoy the cozy flavors of fall without the sugar or carbs.
The combination of spices and pumpkin makes these cookies fragrant and flavorful, while the almond flour ensures a soft and chewy texture. Perfect for anyone who loves pumpkin spice but is following a low-carb or keto diet, these cookies are sure to become a seasonal favorite.
Keto Mocha Coffee Cookies
If you’re a fan of both coffee and chocolate, these Keto Mocha Coffee Cookies are a must-try.
With rich chocolate flavor paired with a subtle coffee kick, these cookies are the perfect low-carb treat for anyone who loves a good cup of coffee. They’re also soft, chewy, and completely keto-friendly.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp brewed coffee (cooled)
- 1/2 cup sugar-free chocolate chips
- Optional: 1 tbsp instant coffee granules for extra coffee flavor
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, cocoa powder, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, vanilla extract, and brewed coffee (and instant coffee granules, if using).
- Gradually stir the wet ingredients into the dry ingredients until a dough forms.
- Fold in the sugar-free chocolate chips for a rich, chocolaty texture.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball gently with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set and slightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Mocha Coffee Cookies are perfect for coffee lovers who want a sweet treat without the sugar and carbs.
The coffee and chocolate combination is rich and flavorful, with just the right amount of sweetness from the erythritol. Whether you’re enjoying them with your morning coffee or as an afternoon snack, these cookies are sure to hit the spot.
Keto Double Chocolate Cookies
If you’re a chocolate lover, these Keto Double Chocolate Cookies are sure to satisfy your cravings. With a rich, fudgy texture and an abundance of chocolate chips, these cookies pack a double dose of chocolate in every bite.
They are perfect for anyone following a keto diet and looking to indulge in a decadent chocolate treat without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- Optional: 2 tbsp chopped dark chocolate for extra richness
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, cocoa powder, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Stir in the sugar-free chocolate chips (and chopped dark chocolate if using).
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball slightly with your fingers or a fork.
- Bake for 10-12 minutes, or until the edges are set and the cookies are firm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Double Chocolate Cookies are rich, fudgy, and indulgent, offering a perfect balance of chocolate flavor. Whether you’re looking for a dessert to satisfy your sweet tooth or a quick snack, these cookies are guaranteed to be a hit.
The use of almond flour and erythritol ensures they stay low-carb while providing all the chocolatey goodness you could want.
Keto Raspberry Almond Cookies
These Keto Raspberry Almond Cookies are a delightful combination of sweet raspberries and crunchy almonds.
The tartness of the raspberries balances perfectly with the nutty flavor of almonds, making these cookies a refreshing, low-carb treat. With just a few ingredients, these cookies are easy to make and perfect for a keto-friendly snack or dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup chopped almonds
- 1/4 cup fresh raspberries, mashed
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- Gently fold in the chopped almonds and mashed raspberries.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each cookie slightly with your fingers or 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 5 minutes before transferring them to a wire rack to cool completely.
These Keto Raspberry Almond Cookies are bursting with fresh fruit flavor and complemented by the satisfying crunch of almonds.
They are perfect for those who enjoy fruity desserts but want to keep their carbs in check. The combination of tangy raspberries and nutty almonds creates a unique flavor profile that’s both refreshing and indulgent.
Keto Caramel Pecan Cookies
These Keto Caramel Pecan Cookies are a delightful combination of buttery caramel and crunchy pecans, making them a perfect low-carb treat.
The rich caramel flavor comes from the use of sugar-free caramel extract and the sweetness of erythritol, while the pecans add a nice texture and nuttiness to the cookies. They are ideal for anyone who loves a sweet and savory combination without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/4 cup sugar-free caramel extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, caramel extract, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients until a dough forms.
- Fold in the chopped pecans for extra crunch and flavor.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball slightly with your fingers or a fork.
- 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 5 minutes before transferring them to a wire rack to cool completely.
These Keto Caramel Pecan Cookies are rich and flavorful, with the perfect combination of buttery caramel and crunchy pecans.
They’re a great option for anyone following a keto diet who still wants to enjoy the taste of a sweet, nutty dessert. The caramel flavor adds a special touch, making these cookies an indulgent, yet low-carb, treat.
Keto Chocolate Mint Cookies
For those who enjoy the refreshing combination of chocolate and mint, these Keto Chocolate Mint Cookies are an absolute treat.
The cool mint flavor pairs perfectly with rich, melty chocolate, creating a dessert that feels indulgent yet stays within the boundaries of a low-carb lifestyle. Perfect for after-dinner or a sweet snack, these cookies are sure to impress.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup sugar-free chocolate chips
- Optional: a few fresh mint leaves for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, cocoa powder, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, vanilla extract, and peppermint extract.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- Stir in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball gently with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are set and slightly golden at the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Garnish with a fresh mint leaf on top of each cookie before serving.
These Keto Chocolate Mint Cookies deliver the perfect balance of rich chocolate and refreshing mint, all while staying low in carbs.
The peppermint extract adds a fresh, aromatic twist to the chocolate base, making these cookies feel festive and indulgent. They’re an excellent choice for anyone who loves the classic chocolate-mint combination.
Keto Snickerdoodle Cookies
These Keto Snickerdoodle Cookies are the ultimate comfort food with their warm, cinnamon-sugar coating.
The classic snickerdoodle flavor is perfectly captured without the use of sugar or flour, making these cookies a fantastic option for anyone following a low-carb or keto diet. Soft, chewy, and spiced just right, they’re perfect for any occasion.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cream of tartar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- For coating: 2 tbsp cinnamon and 2 tbsp erythritol (combined)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, and cream of tartar.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- In a small bowl, combine cinnamon and erythritol for coating. Roll each dough ball in the cinnamon mixture until evenly coated.
- Place the coated dough balls on the prepared baking sheet and slightly flatten each one with your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Snickerdoodle Cookies are incredibly soft and chewy, with the perfect amount of cinnamon sweetness.
They are an excellent low-carb alternative to the traditional snickerdoodle, providing all the nostalgic flavors without the sugar. Whether for a snack or dessert, these cookies will be a hit at any gathering.
Keto Peanut Butter Cup Cookies
These Keto Peanut Butter Cup Cookies combine the rich flavor of peanut butter with a touch of chocolate to create a decadent treat that will satisfy any sweet tooth.
The creamy peanut butter base is topped with a sugar-free chocolate drizzle for that classic peanut butter cup taste, but without the sugar or carbs. Perfect for anyone craving something indulgent and low-carb.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup peanut butter (unsweetened)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the peanut butter, softened butter, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Slightly flatten each dough ball with your fingers.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
- While the cookies are cooling, melt the sugar-free chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Once the cookies have cooled, drizzle the melted chocolate over the top of each cookie.
These Keto Peanut Butter Cup Cookies are a delicious, low-carb alternative to the classic peanut butter cup candy.
With their creamy peanut butter base and rich chocolate topping, these cookies are indulgent yet keto-friendly, making them perfect for anyone following a low-carb diet. They’re sure to be a favorite for peanut butter lovers!
Keto Lemon Almond Cookies
These Keto Lemon Almond Cookies are light, refreshing, and bursting with citrusy goodness.
The combination of almond flour and tangy lemon creates a delicate balance of flavors, while the almonds add a satisfying crunch. These cookies are perfect for anyone craving something sweet yet tart and are ideal for a spring or summer treat.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sliced almonds (for topping, optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball slightly with your fingers or a fork.
- Optional: Sprinkle sliced almonds on top of each cookie for added texture.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Lemon Almond Cookies are a delightful way to enjoy the bright, fresh flavors of lemon while staying on a low-carb diet.
The zesty lemon and crunchy almonds create a unique texture and taste that’s both refreshing and satisfying. These cookies are perfect for those who enjoy a lighter, citrus-flavored treat.
Keto S’mores Cookies
For a campfire-inspired treat without the sugar or carbs, these Keto S’mores Cookies are a delicious option.
The combination of rich chocolate, crispy marshmallow flavor, and a hint of graham cracker-like crunch is reminiscent of the classic s’more. These cookies are perfect for satisfying your sweet tooth while sticking to your keto goals.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free mini chocolate chips
- 1/4 cup sugar-free marshmallow fluff (or marshmallow extract)
- 1/4 cup crushed keto-friendly graham crackers (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, and cocoa powder.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Fold in the sugar-free chocolate chips, marshmallow fluff (or marshmallow extract), and crushed keto graham crackers.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball gently with your fingers.
- Bake for 10-12 minutes, or until the cookies are set and golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto S’mores Cookies give you the nostalgic, sweet flavors of s’mores while keeping your carb count low.
The chocolate and marshmallow combination is a crowd-pleaser, and the optional graham cracker bits enhance the flavor and texture for an authentic s’mores experience.
Keto Coconut Macaroons
These Keto Coconut Macaroons are sweet, chewy, and loaded with coconut flavor. The combination of shredded coconut and a light, egg-white base creates a cookie that is both soft and slightly crisp on the outside.
These macaroons are simple to make and provide a perfect balance of sweetness and texture, making them a great snack or dessert option for keto dieters.
Ingredients:
- 2 cups unsweetened shredded coconut
- 1/4 cup erythritol (or sweetener of choice)
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup unsweetened coconut flour (optional, for binding)
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, erythritol, and sea salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until combined. If the mixture feels too loose, add the optional coconut flour to help bind it together.
- Scoop tablespoon-sized portions of the coconut mixture and form them into small mounds, placing them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the macaroons are golden brown around the edges.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Keto Coconut Macaroons are perfect for coconut lovers looking for a low-carb treat. With their chewy, slightly crisp texture, they’re a delightful dessert that provides a satisfying coconut flavor.
These macaroons are also very versatile—add chocolate drizzle for an extra indulgent touch or keep them simple for a clean, refreshing snack.
Keto Pumpkin Spice Cookies
Perfect for the fall season or whenever you’re craving the warm, comforting flavor of pumpkin spice, these Keto Pumpkin Spice Cookies are soft, spiced, and incredibly flavorful.
With the natural sweetness of pumpkin and the fragrant spices like cinnamon, nutmeg, and cloves, these cookies capture the essence of autumn without the carbs.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1/2 cup canned pumpkin (pure pumpkin, not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, and pumpkin pie spice.
- In a separate bowl, whisk together the canned pumpkin, softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- If using, fold in the chopped walnuts or pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Slightly flatten each dough ball with your fingers.
- Bake for 10-12 minutes, or until the cookies are set and golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Pumpkin Spice Cookies are a warm, comforting treat that gives you the flavors of fall in a low-carb form.
The pumpkin adds moisture and a subtle sweetness, while the combination of spices makes them extra aromatic. They’re a great way to enjoy the taste of pumpkin pie without the carbs.
Keto Chai Spiced Cookies
These Keto Chai Spiced Cookies are perfect for those who love the complex flavors of chai tea.
With a mix of cinnamon, ginger, cardamom, and cloves, these cookies have the perfect balance of warmth and sweetness. Ideal for a cozy afternoon treat, they’re a fragrant, flavorful addition to any keto-friendly dessert list.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, cinnamon, ginger, cardamom, and cloves.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball gently with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are golden brown and firm at the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Chai Spiced Cookies bring the cozy, aromatic flavors of chai into a delicious low-carb treat.
The spices add warmth and depth, making these cookies a great option for those who love complex, fragrant flavors. They’re perfect for sipping alongside a cup of tea or enjoying on their own.
Keto Mocha Coffee Cookies
If you’re a coffee lover, these Keto Mocha Coffee Cookies are the perfect treat to satisfy your sweet tooth while giving you a boost of energy.
The combination of rich cocoa and bold coffee creates a deep, indulgent flavor, making these cookies perfect for a morning snack or an afternoon pick-me-up. Plus, they’re low-carb and keto-friendly!
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp instant coffee granules
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, cocoa powder, and instant coffee granules.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until a dough forms.
- If using, stir in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are firm and the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Mocha Coffee Cookies are rich, satisfying, and full of bold flavors.
The combination of chocolate and coffee makes these cookies ideal for coffee lovers who are following a keto lifestyle. They’re perfect for pairing with a hot cup of coffee or enjoying as an afternoon treat.
Keto Chocolate Pecan Cookies
These Keto Chocolate Pecan Cookies offer the perfect blend of rich chocolate and crunchy, buttery pecans. With a low-carb base made from almond flour and sweetened with erythritol, these cookies are the ideal treat for anyone looking to satisfy their sweet tooth while sticking to a keto lifestyle.
The toasted pecans add a delightful crunch, and the chocolate brings just the right amount of indulgence.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- 1/2 cup chopped pecans (toasted for extra flavor)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Toast the pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
- In a large bowl, combine almond flour, erythritol, baking soda, sea salt, and cocoa powder.
- In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth and well combined.
- Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Fold in the sugar-free chocolate chips and toasted pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Slightly flatten each dough ball with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are firm and golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Chocolate Pecan Cookies are the perfect treat for chocolate lovers and those who enjoy a crunchy bite.
The combination of smooth, melty chocolate chips and toasted pecans makes them an irresistible low-carb option that feels indulgent but won’t derail your diet.
Keto Raspberry Almond Cookies
These Keto Raspberry Almond Cookies are a delightful balance of tart raspberries and sweet, nutty almond flavor.
They’re packed with healthy fats and antioxidants, making them a perfect option for a guilt-free snack or dessert. The bright raspberry flavor pairs wonderfully with the subtle almond essence, creating a cookie that is as flavorful as it is low-carb.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup fresh raspberries (mashed)
- 1/4 cup sliced almonds (for topping, optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, vanilla extract, and almond extract until smooth.
- Fold the wet ingredients into the dry ingredients until a dough forms.
- Gently stir in the mashed raspberries, making sure not to over-mix. The dough will be slightly sticky.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball slightly with your fingers, then top with a few sliced almonds if desired.
- Bake for 10-12 minutes, or until the cookies are golden brown at the edges and firm to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Raspberry Almond Cookies offer a refreshing twist on the traditional almond cookie.
The burst of raspberry adds a tart sweetness that complements the nutty almond flavor perfectly. These cookies are a great option when you’re craving something fruity and light, yet still keto-friendly.
Keto Caramel Pecan Cookies
For a truly indulgent yet low-carb treat, these Keto Caramel Pecan Cookies are a must-try.
The combination of crunchy pecans and a rich, buttery caramel flavor makes these cookies decadent, while keeping your carb count low. The use of a sugar-free caramel sauce ensures that you can enjoy this indulgent treat without compromising your keto diet.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or sweetener of choice)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans (toasted)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, baking soda, and sea salt.
- In a separate bowl, whisk together the softened butter, egg, vanilla extract, and sugar-free caramel sauce until smooth.
- Gradually combine the wet ingredients with the dry ingredients until a dough forms.
- Gently fold in the chopped toasted pecans.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each dough ball slightly with your fingers or a fork.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Keto Caramel Pecan Cookies combine rich caramel flavor with the crunch of pecans, creating an irresistible treat.
The caramel sauce provides a deep sweetness that pairs perfectly with the toasted nuts, making these cookies feel indulgent but still keto-friendly. They’re perfect for any special occasion or when you need a rich, comforting cookie.
