These low-carb, sugar-free keto cookies are seriously magical.
What’s more, they require minimum efforts.
These keto cookies are easy, fast, and fuss-free. Not to mention, they taste absolutely AMAZING!!!
They’ll definitely satisfy your sweet cravings and more.
While too many keto cookies leave you a lot to desire both taste and texture-wise, but not these. These keto friendly versions are comparable to regular cookies, and you probably won’t be able to tell if they are keto, GF, or low-carb.
Yes, they are that good!
These low-carb cookies are perfect to make for any occasion. From Sunday brunches to holiday parties, picnics to office potlucks, they’ll be a crowd-pleaser that’ll fly out in minutes.
Did I also mention many of these are allergen-free?
They are naturally gluten-free, and many are dairy-free, nut-free, Paleo, and so forth.
If you’re looking for some easy low-carb cookie recipes to make with just a few ingredients, you’ll love my list.
Every time I make these keto cookies at home, they finish before they get to cool off. So be ready to double the recipe and bring extra pans!
If you are ready, let’s get started.
Here are 5 delicious and easy keto cookie recipes that won’t kick you out of ketosis.
1. Chunky Keto Peanut Butter Cookies
When you crave something savory and sweet, nothing hits the spot like PB cookies – the keto version of course!
This chunky peanut butter keto cookie recipe is fail-proof and a total crowd-pleaser. It’s chunky, chewy, moist, and crunchy all in one bite with a tad of nuttiness and sweetness.
And the best part is it only takes under 20 minutes and requires 6 kitchen staples.
Total 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
- Preheat the oven to 350 degrees F. Line a cookie sheet with a silicone baking mat.
- In a mixing bowl, place all of the ingredients and mix until they are well combined and form a thick dough.
- 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.
- Bake for 10 minutes, until the edges are firm but the center is soft.
- 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
Tip: You can easily turn these into PB chocolate chip cookies by adding a tablespoon of keto chocolate chips to the mix.
2. Flourless Chewy Keto Chocolate Chip Cookies
If you are into gooey cookies, here is the perfect keto cookies recipe. These keto chocolate chips cookies deliver chewy, gooey, chocolatey goodness that’s so crave-worthy.
But that’s not the only great thing about these keto cookies. For those who are watching the weight and carb intake, this keto recipe is a godsend. It’s flourless and sugarless, a combo that keeps these chocolate chip cookies low-carb.
These keto cookies are made with almond butter, but you can sub it with other nut butter if desired.
If you are worried if these cookies will only be hit amongst the keto followers, don’t! These have been crowd-pleasing recipes even non-keto eaters can appreciate.
So be sure to double your batch and keep the recipe handy for people flocking to ask for a copy!
Time: 20 minutes including the prep time
- 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 chips
- Preheat the oven to 350 degrees. Line a cookie sheet with a silicone baking mat or parchment paper.
- 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.
- Shape the dough into 2-inch balls. This will produce 14 cookies. You can make them smaller to yield more cookies.
- 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. Plan for a bake time 10 minutes, give or take, or until the edges are firm but the centers are still soft.
- 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. Bake Vanilla Shortbread Cookies
During the busy holiday season, make-ahead recipes make keto life easier. 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; they go with anything!
The best part is, after cooling them, you can decorate them to make them even more festive.
Once the cookie logs are made, they can last for weeks in the freezer, so I suggest making a few batches a month ahead and use as needed.
Serving them at a party? Be sure to have this awesome keto cookie recipe ready ’cause your guests will ask for one!
Makes 40 cookies (2 per serving)
Time: 25 minutes
- 1/2 cup unsalted butter (to make them dairy-free, sub with coconut oil)
- 1/2 cup granulated erythritol
- 1 3/4 cup almond butter
- 2 tablespoons coconut flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 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.
- 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.
- 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.
- 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
Tip: Make a chocolate version of these by adding a teaspoon of unsweetened cocoa powder.
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.
Believe it or not, it’s one of my best keto recipes I have on my stash!
Makes 20 cookies (2 per serving)
Time: 30 minutes
- 2 cups almond slices (or almond flour)
- 1/2 cup granulated erythritol
- 1/4 cup powdered erythritol (for dusting)
- 4 large egg whites
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Preheat the oven to 300 degrees and line 2 baking sheets with a silicone baking mat.
- In a food processor, combine the sliced almonds, sweetener, and powdered sweetener. Process until the mixture resembles coarse crumbs. If you are using almond flour, just combine in a mixing bowl.
- 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.
- Use a tablespoon to drop the mixture onto the prepared baking sheet, leaving about 1 inch between them.
- 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.
- Remove from the oven and let cool completely on the baking sheets. When cool, gently peel the cookies off the mat. Keep them in an airtight container to maintain the freshness.
Calories: 117 Fat 8.8g Protein 5.3g Total Carbs 4.1g
5. Keto Peanut Butter Chocolate Chip Cookies
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 control your bites!
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 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
- Preheat the oven to 325 degrees and line a baking sheet with a silicone baking mat.
- In a small bowl, beat the peanut butter, butter, and sweetener with a mixer until well combined. Beat in the egg and vanilla extract.
- Add the peanut flour, baking powder, and salt and mix until the dough comes together. Roll it into a ball.
- 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.
- 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
Even though the ketogenic diet is a very restricted low-carb diet, you can still have your cookies with ice cream. You just need to omit wheat flour in keto recipes. Instead, use coconut flour or almond flour as they are one of the best low carb alternatives to regular flour on the keto diet.
They are low carb keto substitutes and prevent these cookies from spiking up your blood sugar and kicking you out of ketosis.