Delicious Keto Cookies: Low-Carb Recipe Ideas For You

Cookies are a delicious treat, but they can be loaded with carbs. Luckily, there are plenty of low-carb keto cookie recipes that are just as tasty as their high-carb counterparts.

For example, there are keto chocolate chip cookies, keto peanut butter cookies, keto shortbread cookies, and keto snickerdoodles. These recipes typically use almond or coconut flour instead of wheat flour and are sweetened with sugar substitutes like erythritol, monk fruit, or stevia.

Some recipes also include sugar-free chocolate chips, which can be purchased from brands like Lily's or ChocZero.

So, if you're craving cookies but want to stick to your keto diet, there are plenty of options to choose from!

Keto Chocolate Chip Cookies

These keto chocolate chip cookies are soft and chewy, with a crisp outside and gooey chocolate in every bite. They are easy to make and only take 22 minutes to bake.

Ingredients:

• 3 cups almond flour (336g)
• 2/3 cups granulated sugar substitute (128g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup butter, softened (164g)
• 2 large eggs
• 2 teaspoons vanilla extract (8g)
• 5 ounces sugar-free chocolate chips (140g)

Method:

Preheat the oven to 350F (175C) and line 2 18x13 inch (46cm x 33cm) half sheet pans with parchment paper or a silicone baking mat.

Combine all the dry ingredients in a large mixing bowl. Add the softened butter, eggs, and vanilla to the almond flour mixture. Mix well with a hand mixer. Finally, fold in the chocolate chips, reserving a few to sprinkle on top, if desired.

Scoop the cookie dough batter using a 3-tablespoon cookie scoop (42ml) to form 21 cookies. Place them on the cookie sheet about 2-3 inches (5-7.5cm) apart. Use clean fingers to flatten out the tops. Top with the reserved chocolate chips.

Bake in the oven for 12 minutes. The edges will start to turn golden brown, and the tops will be slightly brown. It is better to underbake than over-bake, especially if you want soft centres.

Storage:

Keep the cookies in an airtight container on the counter for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Keto Peanut Butter Cookie Blossoms

These soft low-carb peanut butter cookies with a kiss of sugar-free chocolate in the centre are a delicious holiday treat. They are sugar-free, gluten-free, and only have two net carbs each!

Ingredients:

• 1/2 cup creamy natural peanut butter
• 1/4 cup softened butter
• 3/4 cup allulose sweetener
• 1/4 cup Sukrin Gold or low-carb brown sugar sweetener
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 3 oz keto chocolate chips
• 2 tablespoons creamy natural peanut butter

Method:

• Preheat the oven to 325°F and line a large baking sheet with silicone liners or parchment paper.
• In a large bowl, beat together the peanut butter and butter until creamy. Beat in the sweetener, and then beat in the egg and vanilla until well combined.
• Add the almond flour, peanut flour, baking soda, and salt and beat until the dough comes together.
• Form the dough into 1-inch balls and place about 2 inches apart on the prepared baking sheet. Press down with the palm of your hand to about 1/2 inch thick.
• Bake for 12 to 15 minutes, until soft and puffy, and just barely browned. Remove from the oven and use the back of a rounded teaspoon to form a well in the centre of each cookie. Let cool completely.
• In a microwave-safe bowl, melt the chocolate chips and peanut butter together in 30-second increments, stirring until smooth.
• Use a small spoon to dollop the chocolate into the wells of the cookies. Refrigerate until firm, about 30 minutes.

Tips:

• If your peanut butter is the kind with oil at the top, stir it well before measuring it out.
• Don't press the cookies down too much before baking. They do soften and spread a bit, so just press them down to about 1/2 inch.
• Leave plenty of space between the cookies!
• I prefer Swerve Brown in these, but you can substitute other sweeteners. Other brown sugar replacements and granular sweeteners should work nicely.
• You could even do a mix of granular sweetener with some stevia or monk fruit extract.
• Using primarily allulose may make the cookies brown a little faster, so keep an eye on them.
• Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for several months.

Almond Joy Cookies

Ingredients:

• 1 cup of your homemade Low Carb Sugar-Free Sweetened Condensed Milk (or store-bought)
• 1 1/2 cups of unsweetened shredded coconut
• 1/2 cup of sliced almonds
• 1 cup of sugar-free chocolate chips

Method:

• Preheat the oven to 325 degrees Fahrenheit.
• In a bowl, mix together the shredded coconut, sliced almonds, and chocolate chips.
• Add the sweetened condensed milk to the coconut mixture and stir until well combined.
• Using a small cookie scoop, place the dough into the cavities of a greased muffin tin.
• With your fingers, gently press the cookies down slightly.
• Bake for 15 minutes or until the edges are golden brown.
• Remove from the oven and place the muffin tin in the freezer for about 30 minutes to allow the cookies to firm up.
• Store the cookies in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Enjoy your Almond Joy Cookies!

No-Bake Chocolate Hazelnut Cookies

These cookies are a perfect snack for those who are on a keto diet. They are vegan, gluten-free, and can be made in just 5 minutes.

Ingredients:

• 1 cup hazelnut meal (ground from raw hazelnuts)
• 1 cup medjool or deglet nour dates
• 1 tablespoon cocoa powder (or cacao powder)
• 1/4 cup dairy-free semisweet chocolate chips

Method:

Add the dates to a food processor and pulse until small bits remain. The mixture should form a ball, but it's not a big deal if it doesn't.

Add the chocolate chips, cocoa powder, and hazelnut meal to the food processor and mix until well incorporated. If the mixture appears too dry, add more dates through the spout while mixing. You'll know you have the right texture when you gather a small amount in your fingers and it easily forms a dough.

Form the mixture into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag, or freeze for long-term storage.

You could also shape the mixture into an 8x8 pan and cut it into bars or "brownies."

Low Carb Shortbread Cookies

These buttery, melt-in-your-mouth shortbread cookies are the perfect treat for anyone following a low-carb or keto diet. With just a few simple ingredients, you can whip up a batch of these delicious cookies in no time. Here's everything you need to know about making low-carb shortbread cookies.

Ingredients

• 2 cups of almond flour
• 1/3 cup of sweetener (erythritol, monk fruit, or allulose)
• 1/2 cup of softened butter (unsalted)
• 1 teaspoon of vanilla extract
• Optional: 1/2 cup of sugar-free chocolate chips, 2 teaspoons of coconut oil, and 3 tablespoons of chopped nuts for dipping

Instructions

Preheat your oven to 350°F (180°C). In a large mixing bowl, cream together the softened butter and sweetener until light and fluffy. Add the vanilla extract and mix well. Gradually add the almond flour, about half a cup at a time, until a crumbly dough forms. Use a cookie scoop to portion out rounded tablespoonfuls of dough and place them on a lined baking sheet. Flatten each cookie to about 1/3 inch thick, as they won't spread much during baking. Bake for 12-15 minutes, or until the edges are golden. Allow the cookies to cool completely before handling, as they will be fragile when warm.

Optional Chocolate Dip

For an extra indulgent treat, dip your cooled cookies halfway into melted sugar-free chocolate mixed with a bit of coconut oil. Sprinkle with chopped nuts and place on a lined baking sheet. Chill in the fridge until the chocolate is set.

Storage

These low-carb shortbread cookies can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month. They can also be frozen for up to 6 months.

Variations

Feel free to get creative and add your own twist to these cookies! Try adding cinnamon, citrus zest, or chopped nuts to the dough for extra flavor. You can also use this recipe as a base for keto-friendly cheesecakes, tarts, or ice cream sandwiches. Simply crush the cookies to create a delicious crumbly crust.

Frequently asked questions