Keto Cookie Recipes

A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.

On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.

It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!

The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.

I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.

Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.

I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.

You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!

Keto Cookies

Low carb chocolate chip keto cookies that are soft, easy to make, and sugar free.

Total: 10min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 80 kcal, servingSize 1 serving

Ingredients:

• 1 cup finely ground almond flour
• 2-4 tbsp chocolate chips or sugar free chocolate chips
• 2 tbsp powdered sugar or powdered erythritol
• scant 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• 2-3 tsp milk of choice, (as needed)

Instruction:

1. Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!View Nutrition Facts

Low Carb Keto Cream Cheese Cookies Recipe

Sweet, buttery low carb cream cheese cookies are one of the best keto cookies recipes! They’re fast, easy, and need just 6 ingredients + 10 minutes prep.

Prep: 10min

Total: 22min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 110 kcal, Carbohydrate 3.2 g, Protein 3.4 g, Fat 10 g, Saturated Fat 1.3 g, Cholesterol 5.3 mg, Sodium 41.5 mg, Fiber 1.5 g, Sugar 0.6 g, servingSize 1 serving

Ingredients:

• 1/4 cup Unsalted butter ((softened))
• 2 oz Cream cheese ((softened))
• 1/3 cup Besti Monk Fruit Allulose Blend ((or up to 1/2 cup if you like them very sweet))
• 1 large Egg ((at room temperature))
• 1 tsp Vanilla extract
• 1/4 tsp Sea salt
• 1 tbsp Sour cream ((optional, but recommended))
• 3 cups Wholesome Yum Blanched Almond Flour

Instruction:

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
2. Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it’s fluffy and light in color.
3. Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
4. Beat in the almond flour, 1/2 cup (64 g) at a time. The dough will be soft. If it sticks to your hands when you touch it, refrigerate for 30 minutes.
5. Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
6. Bake for about 12-15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool, but are intended to be soft).

Keto Chocolate Chip Cookies

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Prep: 10min

Total: 17min

Serving Size: 1 cookie

Nutrition Facts: calories 82 calories, Carbohydrate 1.6 grams carbohydrates, Cholesterol 16.5 milligrams cholesterol, Fat 6.4 grams fat, Fiber 0.5 grams fiber, Protein 1.2 grams protein, servingSize 1 cookie, Sodium 3.2 milligrams sodium, Sugar 0.3 grams sugar

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup golden monkfruit sweetener (red package)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup Lilly’s sugar free chocolate chips
• 1/2 cup chopped pecans

Instruction:

1. Preheat your oven to 350 degrees.
2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
3. Next, beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
4. Add the egg, beating the mixture on low.
5. Gradually pour in the almond flour mixture and beat on low speed until combined.
6. Lastly, mix in Lilly’s Dark Chocolate Chips and chopped nuts.
7. Chill the mixture for 20-30 minutes until the butter is solid.
8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
9. Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
10. Allow the cookies to cool completely before moving from the pan.

I PERFECTED my Keto Chocolate Chip Cookie