Keto Cookies: 5 Keto Cookie Recipes to Satisfy Your Sweet Tooth

5 Keto cookies

Keto cookies are one of my favorite low-carb Keto desserts to make at home.

They’re fast to make, takes few ingredients and taste absolutely AMAZING!!!

Most people can’t tell whether they’re eating low-carb, gluten-free Keto cookies.

These low-carb cookies are perfect to make for any occasion- Sundays, or for the holidays.

They are naturally gluten-free, nutritious and tasty…

If you’re looking for some low-carb Keto cookie recipes with only a few ingredients, this is it. Oh, if you have gluten sensitivities, they are gluten-free as well.

These keto cookies are honestly drool-worthy.

Every time I make these cookies at home, they go before they get to cool off. The aroma and decadent flavors are just too good.

Enjoy them with a nice warm matcha latte or your bulletproof Keto coffee.

Here are 5 delicious crowd-pleasing keto cookie recipes.

5 Best Keto Cookies
Best Keto Cookies

1. Chunky Keto Peanut Butter Cookies

When you crave something savory and sweet, nothing hits the spot like PB cookies.

This Keto Chunky Peanut Butter cookie recipe is fail-proof and is a crowd-pleaser. It’s chunky, chewy, moist, and crunchy all in one bite with a tad of nuttiness and sweetness.

And the best part of it all is it’s ready in under 20 minutes and takes only 6 ingredients.

Makes 18

Time: 20 minutes


  • 1 large egg
  • 1 cup non-sugar chunky peanut butter
  • 1/2 cup erythritol, granular
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 350 degrees F. Line a cookie sheet with a silicone baking mat.
  2. In a mixing bowl, place all of the ingredients and mix until they are well combined and form a thick dough.
  3. Shape the dough into 1 inch balls. It should yield about 18. Place the dough balls on the cookie sheet, about 2 inches apart. Use a fork to flatten the cookies and make crisscross marks on top.
  4. Bake for 10 minutes, until the edges are firm but the center is soft.
  5. Remove the cookie sheet from the oven and cool it before serving.

Calories: 97 Fat 8g Protein 3.8g Total carbs 2.7g Net Carbs 1.8g

2. Flourless Chewy Keto Chocolate Chip Cookies

If you are into gooey cookies, here is the perfect keto cookies know how to deliver gooeyness. Because these keto cookies are flourless, there is not nuttiness.

The recipe calls for almond butter, but you can replace it with other nut butter if desired.

Around the holidays, I double my recipe and pack them for guests to take home.

They are always a huge hit even with non-keto guests, and I know you’ll love them too.

Makes 14
Time: 20 minutes


  • 1 cup salted almond butter
  • 2/3 cup powdered erythritol
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/3 cup sugar-free dark chocolate baking tips


  1. Preheat the oven to 350 degrees. Line a cookie sheet with a silicone baking mat.
  2. In a large mixing bowl, add the nut butter, erythritol, egg, vanilla extract, and baking soda. Mix until the ingredients are well combined with a spatula. Fold in the dark chocolate chips.
  3. Shape the dough into 2-inch balls. This will produce 14 cookies. You can make them smaller to yield more cookies.
  4. Place the balls of dough on the prepared cookie sheet about 2 inches apart. Press the top of each cookie with a flat-bottomed glass to flatten them. Bake for 8-10 minutes, until the edges are firm but the centers are still soft.
  5. Remove the cookie sheet from the oven and cool them before eating.

Calories: 132 Fat 11g Protein 4.5g Total carbs 4.7g Net Carbs 1.8g

3. Slice-and-Bake Vanilla Shortbread

During the busy holiday season, make-ahead recipes are the lifesaver. It means you can pop fresh cookies out of the oven in 10 minutes without having to make a mess in the kitchen.

It’s a party host’s dream recipe. And unlike other flavored cookies, these are classic vanilla shortbread. They are crunchy and buttery.

The best part is, after cooling them, you can decorate them to make them fit any holiday.

These cookie logs can last for weeks in the freezer, so I suggest making a few batches a month ahead and use up as needed.

Serving them at a party? Be sure to have your recipe cards ready ’cause your guests will ask for one non-stop!

Makes 40 cookies (2 per serving)
Time: 25 minutes


  • 1/2 cup unsalted butter
  • 1/2 cup granulated erythritol
  • 1 3/4 cup almond butter
  • 2 tablespoons coconut flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. In a large bowl, beat the butter and sweetener with a mixer until lightened and fluffy, about 2 minutes. Add in the almond butter, coconut flour, vanilla extract, and salt until well combined.
  2. Divide the dough evenly between 2 sheets of wax paper and roll each portion into a log about 2 inches in diameter. Wrap tightly in the paper and freeze for 1-2 hours.
  3. Preheat the oven to 325 degrees and line 2 baking sheets with silicone baking mats. Using a sharp knife, slice the dough crosswise into 1/4 inch slices. Place on the lined baking sheet, leaving about 1 inch between cookies.
  4. Bake for 5 minutes, then remove from the oven to slightly flatten them using a flat-bottomed glass. Bake for another 8-10 minutes, until the edges are just golden. Remove from the oven and let them cool on the pans. Once firmed up, remove them from the pans to serve.

Calories: 101 Fat 9.3g Protein 2.2g Total Carbs 2.5g

4. Amaretti – Italian Almond Cookies

Nothing says winter holidays like Amaretti.

These Italian almond cookies are made with egg whites and almond meal. They are slightly crispy and chewy, and perfect with an espresso.

This recipe is a great way to use leftover egg whites after making a keto custard.

Makes 20 cookies (2 per serving)
Time: 30 minutes


  • 2 cups sliced almonds
  • 1/2 cup granulated erythritol
  • 1/4 cup powdered erythritol
  • 4 large egg whites
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt


  1. Preheat the oven to 300 degrees and line 2 baking sheets with a silicone baking mat.
  2. In a food processor, combine the sliced almonds, sweetener, and powdered sweetener. Process until the mixture resembles coarse crumbs.
  3. In a large bowl, use an electric mixer to beat the egg whites with the almond extract and salt. Mix until they hold soft peaks. Carefully fold the almond mixture into the egg whites until just combined.
  4. Use a tablespoon to drop the mixture onto the prepared baking sheet, leaving about 1 inch between them.
  5. Bake for 20 minutes, until just brown around the edges. They can be soft as they firm up when it’s given the time to cool down.
  6. Remove from the oven and let cool completely on the baking sheets. When cool, gently peel the cookies off the mat.

Calories: 117 Fat 8.8g Protein 5.3g Total Carbs 4.1g

5. Keto Peanut Butter Cookies for One

This is for all cookie lovers who want it all in one cookie.

It’s got chocolate chips, peanut butter, and butteriness. But since it’s so irresistible, it pays off to make a batch for one. So you don’t have to exercise your willpower to limit yourself to one.

If you are serving a large crowd, feel free to multiply by the number of guests.

Makes 1 cookie
Time: 20 minutes


  • 3/4  tablespoon of non-sugar peanut butter
  • 1/2 tablespoon butter
  • 1 tablespoon granulated erythritol
  • 1 teaspoon beaten egg
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon peanut flour
  • 1/8 teaspoon baking powder
  • 1 teaspoon non-sugar dark chocolate chip
  • 1/8 teaspoon salt


  1. Preheat the oven to 325 degrees and line a baking sheet with a silicone baking mat.
  2. In a small bowl, beat the peanut butter, butter, and sweetener with a mixer until well combined. Beat in the egg and vanilla extract.
  3. Add the peanut flour, baking powder, and salt and mix until the dough comes together. Roll it into a ball.
  4. Place the ball on the lined baking sheet and press each ball into a disc about 1/2 inch thick. Top each disc with 1 teaspoon of chocolate chips, pressing them into the dough to adhere.
  5. Bake for 10 to 12 minutes until puffed and golden brown. Remove from the oven and let cool on the pan.

Calories: 163 Fat 13.2g Protein 4.9g Total Carbs 5.7g

Tina Alexandre
Tina Alexandre


Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

    1. Hi Angela,

      Thank you for the comment! I didn’t realize the info was missing.
      Nice catch. It’s actually 3/4 tablespoon.

      If you are doubling the recipe, it’s 1.5 tablespoons.


  1. Hi Tina!

    I found this site from a picture on Pinterest & it had a REALLY yummy cookie stack that I could not find on this page. Wish I could attach a pic to this, but its not possible. It was a thin cookie with what looked like pecans & chocolate chips of sorts mixed in. Got any ideas on how I can find this recipe?

  2. I’m lost in a pinterest maze. I try to print the recipes but it keeps sending me to Get Recipes and I have to go through the process over and over, but it doesn’t print. Help. I’d like to try your cookies.

  3. Made the peanut butter cookies. At end of 10 minutes they were still raw! Had to cook them longer. They were really good though! Thanks.

    1. Hi Patricia,

      Thank you for your comment!
      With variations of the ovens out there, it’s possible you may have to cook a bit longer.
      I’m glad to hear they came out still tasty tho!


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