25+ Easy and Tasty Saturday Keto Cookie Recipes You’ll Love to Bake

Are you craving something sweet this weekend but still want to stay on track with your keto lifestyle?

Look no further! We’ve rounded up 25+ mouthwatering keto cookie recipes that will satisfy your sweet tooth while keeping you in line with your low-carb diet.

Whether you’re looking for a quick snack, a dessert to share, or simply something to indulge in on a relaxing Saturday afternoon, these keto cookie recipes offer a variety of flavors, textures, and ingredients to suit every craving.

From rich chocolate chip cookies to nutty macadamia treats and even refreshing minty delights, there’s something for everyone.

The best part? These cookies are not only keto-friendly but also simple to make with minimal ingredients.

So, grab your apron and prepare for a Saturday baking session that will bring joy to your taste buds and keep your carb count in check!

25+ Easy and Tasty Saturday Keto Cookie Recipes You’ll Love to Bake

With these 25+ keto cookie recipes, your Saturday just got a whole lot sweeter!

Whether you’re preparing for a family gathering or enjoying a quiet day at home, these cookies are perfect for any occasion.

You no longer have to choose between your keto lifestyle and satisfying your dessert cravings.

These easy-to-follow recipes ensure you can indulge in all your favorite cookie flavors without the guilt.

So, why wait? Bake, enjoy, and treat yourself to some low-carb goodness this Saturday!

Chewy Almond Butter Keto Cookies

These chewy almond butter keto cookies are the perfect combination of nutty richness and soft texture. Made with wholesome ingredients and no added sugar, they satisfy your sweet tooth without compromising your low-carb goals. They’re easy to whip up in less than 30 minutes, making them an excellent Saturday treat.

Ingredients

• 1 cup almond butter (unsweetened, creamy)
• 1/3 cup erythritol or keto-friendly sweetener of choice
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• Optional: 2 tbsp sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond butter, erythritol, egg, vanilla extract, baking soda, and salt. Stir until smooth.
3. If desired, fold in sugar-free chocolate chips.
4. Scoop 1-tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with a fork, creating a crisscross pattern.
6. Bake for 10–12 minutes or until the edges are slightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond butter cookies are chewy, flavorful, and wonderfully simple. Perfect for a cozy Saturday snack or paired with your favorite low-carb coffee, they’ll quickly become a household favorite. Enjoy them guilt-free and share the recipe with your keto friends!

Double Chocolate Keto Fudge Cookies

If you’re a chocolate lover, these double chocolate keto fudge cookies are a dream come true! Rich, decadent, and full of deep cocoa flavor, they’re the perfect low-carb indulgence. These cookies are gluten-free and sugar-free, yet taste just like a dessert from your favorite bakery.

Ingredients

• 1/2 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup erythritol or monk fruit sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, beat the egg, then mix in the melted coconut oil and vanilla extract.
4. Gradually combine the wet and dry ingredients until a dough forms. Fold in the chocolate chips.
5. Scoop the dough into small balls (about 1 tablespoon each) and place them on the baking sheet.
6. Gently press each ball to flatten slightly.
7. Bake for 8–10 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These double chocolate keto fudge cookies are a true delight for the taste buds. With their rich flavor and fudgy texture, they’ll make any Saturday extra special. Pair them with a glass of almond milk for an irresistible keto-friendly dessert.

Lemon Coconut Keto Cookies

Bright and zesty, these lemon coconut keto cookies are a refreshing change from traditional sweet treats. The tangy lemon pairs perfectly with the nutty, chewy coconut, creating a cookie that’s both light and satisfying. They’re quick to prepare and perfect for brightening up your weekend.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup powdered erythritol
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 cup coconut oil, melted
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, almond flour, powdered erythritol, lemon zest, baking powder, and salt.
3. In another bowl, whisk together the melted coconut oil, lemon juice, egg, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Scoop 1-tablespoon-sized portions of dough onto the baking sheet and gently flatten them with your fingers.
6. Bake for 12–15 minutes or until the edges are golden brown.
7. Let the cookies cool completely before serving.

These lemon coconut keto cookies are a delightful burst of flavor that’s perfect for a Saturday pick-me-up. Their combination of citrusy zest and coconut sweetness is sure to impress family and friends. Enjoy them as a midday snack or dessert while staying on track with your keto lifestyle.

Peanut Butter Keto Cookies

These peanut butter keto cookies are a delicious, easy-to-make treat with a rich, nutty flavor. Using only a handful of ingredients, they’re perfect for a simple Saturday baking session. Whether you’re craving something sweet or need a keto-friendly snack, these cookies will satisfy both your sweet tooth and your low-carb needs.

Ingredients

• 1 cup unsweetened peanut butter (creamy or chunky)
• 1/3 cup erythritol or a low-carb sweetener of choice
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• Optional: 1/4 cup chopped peanuts for added crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Stir until smooth.
3. If using, fold in the chopped peanuts.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
5. Flatten each dough ball gently with a fork, making a crisscross pattern.
6. Bake for 8-10 minutes or until golden around the edges.
7. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

These peanut butter keto cookies are a true comfort treat. With a perfect balance of sweetness and nuttiness, they make for an ideal low-carb dessert or snack. They’re easy to make and require minimal ingredients, making them a great go-to for a quick, satisfying treat anytime on a Saturday.

Cinnamon Spice Keto Cookies

Warm, cozy, and bursting with flavor, these cinnamon spice keto cookies are the ideal treat for a chilly Saturday. The perfect balance of cinnamon, nutmeg, and sweetness comes together in these soft, chewy cookies. Made with almond flour and sweetened with a keto-friendly sweetener, they’re both low-carb and comforting.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, beat together the egg, softened butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten gently.
6. Bake for 10–12 minutes, or until golden brown around the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These cinnamon spice keto cookies offer a comforting, spiced flavor that feels just like a holiday treat. Whether you enjoy them with a warm beverage or as a snack, these cookies make for a perfect Saturday indulgence. Their rich, aromatic taste will warm you up and keep you satisfied, all while staying keto-friendly.

Coconut Flour Keto Shortbread Cookies

These coconut flour keto shortbread cookies are buttery, crumbly, and perfect for those who prefer a slightly lighter texture. With the gentle flavor of coconut flour, they are both soft and satisfying, offering a low-carb alternative to traditional shortbread. These cookies are simple, elegant, and perfect for a Saturday afternoon tea.

Ingredients

• 1 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered erythritol or sweetener of choice
• 1 large egg
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
3. Add the egg and vanilla extract to the mixture, stirring well.
4. Gradually add the coconut flour and a pinch of salt, mixing until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, then gently flatten with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These coconut flour keto shortbread cookies offer the perfect blend of buttery richness and soft texture. They’re great for pairing with a cup of tea or enjoying on their own for a light, satisfying treat. Whether you’re entertaining guests or just treating yourself, these cookies are a fantastic, low-carb indulgence.

Snickerdoodle Keto Cookies

These Snickerdoodle keto cookies bring all the nostalgia of the classic treat, but without the carbs! Soft, cinnamon-sugar-coated cookies with a slight tang from cream of tartar, these keto-friendly cookies are perfect for a cozy Saturday afternoon. They’re incredibly easy to make and incredibly satisfying for anyone following a low-carb lifestyle.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1 tsp ground cinnamon (for the dough)
• 1/4 tsp cream of tartar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 2 tbsp erythritol mixed with 1 tsp cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the almond flour, erythritol, ground cinnamon, cream of tartar, baking soda, and salt.
3. In a separate bowl, beat together the egg, softened butter, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Roll the dough into 1-inch balls, then roll them in the cinnamon-sweetener mixture.
6. Place the dough balls on the prepared baking sheet and gently flatten each one with the back of a spoon.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These Snickerdoodle keto cookies offer the perfect balance of sweetness and spice, making them a perfect choice for any Saturday craving. The warm cinnamon flavor combined with the light texture of the cookie makes each bite a treat. They’re perfect for enjoying with a cup of coffee or sharing with friends on your keto journey.

Keto Pumpkin Spice Cookies

These keto pumpkin spice cookies capture the essence of autumn with the rich flavor of pumpkin and aromatic spices. They’re perfect for a Saturday baking session, especially when you’re craving something cozy and low-carb. Made with almond flour and sweetened with a keto-friendly sweetener, they’re a guilt-free treat for fall lovers on a keto diet.

Ingredients

• 1/2 cup pumpkin puree (unsweetened)
• 1 1/4 cups almond flour
• 1/4 cup erythritol or keto sweetener
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, erythritol, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, whisk together the pumpkin puree, egg, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and drop them onto the baking sheet. Flatten each cookie slightly with the back of a spoon.
6. Bake for 12-15 minutes or until the cookies are firm and lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These keto pumpkin spice cookies are a perfect treat to enjoy during the fall or any time you crave that autumn flavor. The pumpkin puree and spices create a comforting, soft cookie that pairs wonderfully with a warm beverage. Low-carb, gluten-free, and full of flavor, they’re the perfect Saturday indulgence.

Keto Coffee Chocolate Chip Cookies

For those who love the rich combination of coffee and chocolate, these keto coffee chocolate chip cookies are a dream come true. The coffee enhances the deep chocolate flavor, while the keto-friendly ingredients make this treat a perfect addition to your Saturday morning routine or afternoon snack.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup sugar-free chocolate chips
• 1/4 cup erythritol or keto sweetener
• 1 tsp instant coffee granules (or espresso powder)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, cocoa powder, erythritol, coffee granules, baking powder, and salt.
3. In another bowl, beat the butter, egg, and vanilla extract until smooth and creamy.
4. Gradually add the dry ingredients into the wet ingredients, mixing until fully combined.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are set.
9. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

These keto coffee chocolate chip cookies are the ultimate blend of rich coffee and decadent chocolate. The coffee intensifies the chocolate flavor, making them an irresistible treat. They’re perfect for anyone who enjoys a coffee break and wants to stay on track with their keto diet. Enjoy them on a Saturday morning or whenever you need a pick-me-up.

Keto Hazelnut Chocolate Chip Cookies

These keto hazelnut chocolate chip cookies offer a delightful combination of nutty flavor and rich chocolate chips. The addition of ground hazelnuts provides a deliciously crunchy texture, while the chocolate chips satisfy any sweet cravings without the carbs. These cookies are perfect for a Saturday treat or for sharing with friends at a low-carb gathering.

Ingredients

• 1 cup almond flour
• 1/2 cup ground hazelnuts
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, ground hazelnuts, erythritol, baking powder, and salt.
3. In a separate bowl, beat together the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball gently with the back of a spoon.
8. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto hazelnut chocolate chip cookies are a perfect blend of textures and flavors. The rich, nutty hazelnuts give these cookies a depth of flavor, while the chocolate chips provide a satisfying sweetness. They are a wonderful choice for a weekend treat, and you’ll feel good indulging in this low-carb delight.

Keto Maple Pecan Cookies

These keto maple pecan cookies are the perfect balance of crunchy pecans and a hint of maple flavor, all without the sugar. Sweetened with a keto-approved maple syrup alternative, they make a delicious, low-carb treat that’s perfect for enjoying on a relaxed Saturday afternoon. Whether you’re craving something savory or sweet, these cookies offer the best of both worlds.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup pecans, chopped
• 2 tbsp keto-friendly maple syrup (or maple-flavored sweetener)
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, chopped pecans, erythritol, baking powder, and salt.
3. In a separate bowl, beat together the egg, softened butter, vanilla extract, and maple syrup.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten gently.
6. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
7. Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely.

These keto maple pecan cookies are a great way to indulge in a cozy, comforting treat without the sugar. The addition of maple-flavored sweetener and crunchy pecans creates a deliciously rich cookie that’s perfect for any weekend. Whether you enjoy them as a midday snack or a dessert, these cookies will quickly become a favorite.

Keto Coconut Macaroons

Keto coconut macaroons are the perfect combination of coconut’s sweet chewiness with a crisp, golden exterior. They’re naturally low-carb, gluten-free, and have just the right amount of sweetness to satisfy any craving. Whether you’re a coconut lover or just looking for an easy keto treat, these macaroons are sure to delight.

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup powdered erythritol or keto-friendly sweetener
• 2 large egg whites
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, powdered erythritol, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture, adding the vanilla extract.
5. Scoop tablespoon-sized portions of the mixture and shape them into small mounds on the baking sheet.
6. Bake for 15-20 minutes, or until the tops are golden brown.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Keto coconut macaroons are sweet, chewy, and utterly satisfying. They are a perfect treat when you need something quick, easy, and low-carb. These cookies bring the tropical flavor of coconut into a keto-friendly delight that can be enjoyed any day of the week, but especially on a laid-back Saturday. Enjoy them with a hot beverage for an added touch of sweetness!

Keto Raspberry Almond Cookies

These keto raspberry almond cookies are a delicious combination of tart raspberries and the rich, nutty flavor of almonds. With the perfect balance of sweet and tart, these cookies offer a delightful twist on a classic treat. They’re a great way to enjoy fresh flavors while staying within your keto macros. Perfect for a Saturday dessert or as a snack!

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup unsweetened almond butter
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup freeze-dried raspberries, crushed into powder
• Optional: 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, erythritol, baking soda, salt, and freeze-dried raspberry powder.
3. In another bowl, beat the egg, almond butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
6. If desired, top each cookie with sliced almonds.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These keto raspberry almond cookies offer a perfect combination of fruity tartness and nutty richness. With a delicate crunch from the almonds and the zing of raspberries, they’re an ideal Saturday treat that’s both refreshing and satisfying. They’re simple to make, keto-friendly, and guaranteed to impress your guests or satisfy your sweet cravings.

Keto Chocolate Mint Cookies

If you love the refreshing combination of chocolate and mint, these keto chocolate mint cookies are the perfect dessert. These cookies combine the rich flavor of cocoa with a refreshing minty finish, offering a cool and indulgent experience. They’re simple to make and ideal for anyone looking to enjoy a sweet treat without breaking their low-carb diet.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 tsp peppermint extract
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup butter, softened
• 1/4 cup sugar-free chocolate chips (optional for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, beat together the egg, softened butter, and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each slightly with the back of a spoon.
6. If desired, sprinkle sugar-free chocolate chips on top of each cookie.
7. Bake for 8-10 minutes, or until the cookies are set and the edges are slightly crispy.
8. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

These keto chocolate mint cookies are a perfect treat for anyone who loves the combination of rich chocolate and refreshing mint. With a soft, chewy texture and a cooling mint flavor, they’re a perfect Saturday indulgence that doesn’t compromise your keto lifestyle. These cookies will satisfy your sweet cravings without any guilt!

Keto White Chocolate Macadamia Nut Cookies

These keto white chocolate macadamia nut cookies are a luxurious treat combining creamy white chocolate with the rich flavor of macadamia nuts. They’re crispy on the edges and soft in the center, making them a perfect snack for a Saturday afternoon. Whether you’re a white chocolate lover or just looking for something new, these cookies are an easy and decadent choice.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 cup macadamia nuts, chopped
• 1/4 cup sugar-free white chocolate chips
• 1 large egg
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat together the egg, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the chopped macadamia nuts and sugar-free white chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each dough ball with the back of a spoon.
8. Bake for 10-12 minutes, or until golden brown around the edges.
9. Allow the cookies to cool for 5 minutes before transferring them to a wire rack.

These keto white chocolate macadamia nut cookies are a rich, indulgent treat that perfectly balances the creamy white chocolate and crunchy macadamia nuts. They’re a great option for anyone who loves a little extra sweetness in their keto snacks. Whether you’re making them for a special occasion or just enjoying them on a Saturday, these cookies will quickly become a favorite!

Note: More recipes are coming soon!