10 Easy Keto Cookies to Satisfy Your Sweet Tooth

low-carb keto cookies

Everyone loves to indulge in brownies, muffins, and all kinds of bread but when it comes to dessert, cookies reign supreme. These low-carb, sugar-free keto cookies are a seriously delicious way to satisfy your sweet tooth while sticking to your keto lifestyle.

From the keto peanut butter cookie recipe to the best keto sugar cookies, we have 12 simple, easy, and delicious cookie recipes that’ll instantly become your go-to keto treats and have you hooked after the first bite!

These keto desserts require minimal ingredients, very little time, and best of all, they are as good as regular cookies. Whether it is shortbread cookies or chewy chocolate chips, these cookie recipes make them low-carb, sugar-free, gluten-free, and most importantly, keto-friendly.

If the holiday season is your favorite time of year, you’ll no longer have to miss out on your family’s favorite Christmas cookies. With these recipes, you can enjoy them all guilt-free without breaking ketosis, and without feeling like you’re on a diet.

Full Disclosure, these keto cookies are such a great dessert to add to your low-carb lifestyle, you may want to eat the entire batch.

These keto recipes only use basic ingredients like almond flour, coconut flour, low-carb sweetener (no maltitol!), eggs, and coconut oil.

If you’re looking for some easy low-carb cookie recipes to make, without a long list of ingredients, you’ll love these options.

If you are ready, let’s get started.

Here are 10 delicious, easy keto cookie recipes that won’t kick you out of ketosis.



1. Chunky Peanut Butter Cookies

Chunky Keto Peanut Butter Cookies

When you have a craving for something savory and sweet, nothing hits the spot like peanut butter cookies. Traditional cookies like peanut butter cookies are off-limits on a low-carb diet but we have some good news for you. You can remake your all-time favorite cookie with this simple and easy peanut butter keto cookie recipe. 

The best thing about this recipe is you can make the perfect cookie with basic ingredients you probably already have in your pantry without a trip to the grocery store. This keto version is gluten-free making it the perfect low carb cookie recipe.

For a softer cookie with a chewy texture, use smooth peanut butter. For a slight crunch, substitute for chunky peanut butter. 

To add sweetness, this recipe uses erythritol instead of real sugar. If you prefer another sweetener like Lakanto monk fruit or swerve, feel free to use those as a substitute.

This recipe is gluten-free, vegetarian, and dairy-free. If you are Paleo, substitute peanut butter with almond butter. 

This cookie recipe makes 18 peanut butter keto cookies and takes about 20 minutes. Because of the recipe’s simplicity, it’s a perfect mess-free low-carb peanut butter cookies to make with your kiddos at home. 

Total Time: 20 minutes

Ingredients:

  • 1 large egg
  • 1 cup no sugar added chunky natural peanut butter
  • 1/2 cup erythritol, granular (allulose, monk fruit, swerve, xylitol, or sweetener of choice)
  • 2 tsp pure vanilla extract
  • 1/2 tsp BP
  • 1/2 tsp sea salt

Directions:

  1. Preheat the oven to 350f. Grease your cookie sheet before you start. 
  2. In a large mixing bowl, place all of the ingredients and mix until they are well combined and form a thick dough. It should look like fathead dough. 
  3. Shape the cookie dough into 1 inch balls. It should yield about 18 keto cookies. Place the dough balls on the cookie sheet, about 2 inches apart. Use a fork to flatten the dough balls and make crisscross marks on top.
  4. Put it in the oven and leave it for 10 mins, until the edges are firm with a soft center.
  5. Remove from the oven, place on a wire rack, and cool to room temperature before serving.

Nutritional Information:

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

*If you’re tracking macros, copy these numbers into myfitnesspal as you would a nutrition label.

2. Keto Chocolate Chip Cookies

flourless keto chocolate chip Cookies

If you are a big fan of classic chocolate chip cookies, This chocolate chip cookie recipe creates a chewy chocolate chip cookie with a soft, chewy center. This keto chocolate chip cookie recipe is similar to the original recipe above only a little different. This recipe uses almond butter and sugar-free chocolate chips. 

These chocolate chip cookies are the only thing that satisfies the craving for a good cookie with a crunch and will have you making a second batch for later. 

These are made with almond butter, but you can substitute it with another nut butter. If you are making them for kids’ school snacks, go with cashew butter to be nut-free.

Pro tip: For chocolate chips, you can use any keto-friendly chocolate chips, but my go-to for this low carb chocolate chip cookie recipe is Lily’s chocolate chips.

Check out the full recipe below!

Makes 14 keto chocolate chip cookies

Time: 20 minutes including the prep time 

Ingredients:

  • 1 cup salted almond butter
  • 2/3 cup powdered erythritol (monk fruit, swerve, xylitol, or sweetener of choice)
  • 1 large egg
  • 1 tsp pure vanilla 
  • 1 tsp baking soda
  • 1/3 cup sugar-free dark chocolate chips (Lily’s chocolate chips)

Directions:

  1. Preheat the oven to 350f. Line a cookie sheet with a parchment paper.
  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 dark chocolate chips into the batter.
  3. Scoop the dough with a small spoon and shape to make 2-inch ball of cookie dough. 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. Place it in the oven for about 10 mins or until the edges are firm but the centers are still soft.
  5. For best results, remove the cookie sheet from the oven and let cool on wire rack to room temp before eating. Enjoy the best keto chocolate chip cookies!

Nutritional Information:

Serving size: 1 keto chocolate chip cookie

Calories: 132 | fat 11g | protein 4.5g| total carbs 4.7g | net carbs 1.8g

3. Keto Sugar Cookies

No matter what holiday you’re celebrating, decorating sugar cookies has a special place in everyone’s heart. Be sure to decorate these amazing cookies with sprinkles and icing. Better yet, glaze them with melted chocolate and top with crushed sugar-free pecan Sandies for some holiday cheers! 

If you are looking for the keto version of the traditional sugar cookies, this is it. These are the perfect Christmas cookies without a whole lot of carbs.

They are great as is or you can also frost these sugar cookies to make them more festive. The best part is the recipe is so simple that you don’t even need a kitchen scale. All you need is some measuring cups, spoons, and a few ingredients. 

If you are looking for an almond flour cookie recipe, this keto sugar cookie recipe is the best cookie to try. You can also easily turn them into almond flour chocolate chip cookies with sugar and carb free chocolate chips. 

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour 
  • 1/4 cup powdered monk fruit sweetener, erythritol, or swerve 
  • 1/5 tsp BP
  • 1/3 vanilla bean, cut the seed in thirds and scrape (or use extract)
  • 1/2 cup unsalted butter (vegan option: coconut oil) 

Sugar-Free Icing

  • 1/2 cup Swerve confectioners (use a sugar-free confectioners sweetener)
  • 1 1/2 tbsp heavy cream

Instructions:

  1. Take out the butter from the fridge to return it to room temperature. 
  2. Add the dry ingredients (flour, sweetener, vanilla bean, and BP) in a mixing bowl. If you are using a stand mixer, use the bowl for the mixer. You can also use a food processor for this too. 
  3. Add the butter and start mixing until you have a smooth cookie dough batter without chunks. Take out the dough and wrap it in a plastic wrap. Put it in the freezer for 30 minutes. While the dough is in the freezer, make the icing. 
  4. Icing: In a mixing bowl, add the monk fruit sweetener, cream, and vanilla if using. Mix it using a whisk or hand mixer. Adjust the texture and thickness by adding a bit more cream (to thin) or sweetener (to thicken). Place it in an airtight container and keep it in the refrigerator until you are ready to ice the keto sugar cookies.
  5. Preheat the oven to 350f. Line a parchment paper on a cookie sheet. Remove the dough from the freezer and roll it to make it about 2-inch thick. Use cookie cutters and cut into any shape you like. 
  6. Line them on the sheet with some space in between. Place in the oven for 10 mins or until the edges get golden. Remove from the oven and let them cool. Right out of the oven, they are tender and can easily crumble, but with a proper chill time, they will set and you can decorate them with sugar-free icing and sprinkles.

4. Sugar-Free Shortbread Cookies

 Baked Vanilla Shortbread Cookies

During the busy holiday season, make-ahead cookie recipes go a long way in making a keto life easier. These keto cookies are so easy to make and only use simple ingredients that you probably already have at home, no extra cost of ingredients from health food stores or Whole Foods required. Best of all, they are free of gluten and low in sugar. 

Make a batch or two ahead of time and have cookie dough chilled in the freezer. Whenever you need them, you can take the cookie dough out and have perfect almond flour shortbread cookies in 10 minutes. If you love cookies with a crisp edge, this a great recipe for you. 

Makes 40 almond flour shortbread cookies (2 per serving)

Time: 25 minutes

Ingredients:

  • 1/2 cup unsalted butter or shortening (to make them dairy-free, substitute with coconut oil or avocado oil)
  • 1/2 cup granulated pure erythritol or stevia
  • 1 3/4 cup almond butter
  • 2 tbsp coconut flour ( I use Bob’s Red Mill) 
  • 1 drop vanilla extract
  • 1 pinch of salt
  • Chopped pecans – optional

Directions:

  1. In a large bowl, beat the butter and sugar substitute with a mixer until lightened and fluffy, about 2 mins. Add in the almond butter, coconut flour, vanilla, 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. Set the oven temperature to 325f and line 2 cookie trays with a parchment paper. Using a sharp knife, slice the dough into 1/4 inch slices. Place on the lined sheet, leaving about 1 inch between cookies.
  4. Put them in the oven for 5 mins, then remove from the oven to slightly flatten them using a flat-bottomed glass. Put them back for another 8-10 mins, until they have crispy edges. Remove from the oven and move from tray to cooling rack. Once firmed up, remove them from the wire rack to serve.

Nutritional Information:

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

Pro Tip: Make a chocolate version of these by adding a small spoon full of unsweetened cocoa powder. You can also try different flavors like cinnamon, pumpkin pie spice, and molasses. 

5. Keto Cream Cheese cookies

Love indulging in melty, cakey, guilt-free cookies? Well, you’ll love these cream cheese cookies for your next keto snack. 

If you have a sweet tooth or crave a sweet treat on a ketogenic diet, these are amazing cookies! Since this cookie recipe uses almond flour rather than wheat flour, they are the perfect recipe to make no fuss, gluten-free cookies. 

Ingredients:

  • 2 ounces butter, softened
  • 1/2 cup Monk Fruit Allulose Blend
  • 3 cups almond flour
  • 2 oz cream cheese, softened
  • 1 pinch of BP
  • 1 drop vanilla 
  • 1 drop almond extract
  • 1 pinch of salt
  • 1 egg

Instructions:

  1. Set the oven temperature to 350 f. Cut a piece of parchment paper to fit the cookie tray. Line it to cover all the edges. 
  2. Microwave the butter to soften. If cream cheese is not at the room temperature, microwave it for 15 seconds to soften. 
  3. First, mix the wet ingredients (butter, cream cheese, and extracts) except the egg using a hand mixer or stand mixer. Add the sweetener and mix until it creates a fluffy batter Add the salt and egg. 
  4. Gradually add the rest of the ingredients (almond flour and BP) and mix until well combined. 
  5. Use a cookie scoop or spoon to scoop up enough dough to make a 2-inch ball. Make 15 balls and line them up on the baking sheet. Flatten them with your hand. 
  6. Bake cookies for about 13-15 mins until cookies bake and the edges start to turn golden. Remove from the oven and place on cooling rack for 10 minutes and enjoy your first batch.

Pro Tip: This keto cookie recipe can be used to make so many different variations. For the next batch, add lily’s sugar-free chocolate chips to make low-carb chocolate chip cookies. Or next time, try using a combination of sugar-free maple syrup, molasses, and sliced almonds for nice seasonal cookies you crave during the winter. You can also glaze or frost them with icing. 

6. Keto Gingerbread Cookies

These gluten-free cookies are the perfect low carb dessert for anyone following a ketogenic diet. This simple recipe creates the perfect cookie with a crumbly texture and golden crispy edges. 

Ingredients:

  • 4 cups almond flour
  • 1 cup brown sugar (Swerve or sukrin gold)
  • 1/4 cup coconut flour
  • 2 tbsp ground ginger
  • 1 tablespoon ground nutmeg
  • 2 tbsp ground cinnamon
  • 10 grams xanthan gum
  • 10 grams of BP
  • 1 pinch sea salt
  • 2 eggs at room temperature
  • 1/4 cup coconut oil (avocado oil or melted butter)
  • 10 grams blackstrap molasses

Instructions:

  1. In a large bowl, combine all the dry ingredients (flours, swerve brown sugar, spices, xanthan gum, salt, and BP) and whisk into batter. 
  2. In a separate bowl, mix together the wet ingredients (eggs, oil, and molasses) using a whisk. 
  3. Pour the egg batter into the dry ingredients and mix until it forms a dough. Place the dough in a plastic resealable bag and chill in the refrigerator for 3 hours. 
  4. Set the oven temperature to 375 F. Line the cookie tray with parchment paper. Set the dough between two pieces of parchment paper and roll to about 1 inch thick. Cut out gingerbread figures with cookie cutters. Line them on the cookie pan, leaving enough space in between. 
  5. Place in the oven for 10 mins or until the edges are golden. For best results, allow them to cool to room temperature before frosting.

7. Keto Oatmeal Cookies

Maybe you’re not a long time fan of melted chocolate, or you have an allergy to nut butter. That’s where these keto cookies come in handy! As far as tasty snacks go, these low carb almond flour cookies really take the cake while keeping grams of carbs low.

Next time you’re in the mood for a chewy cookie, reach for these almond flour cookies and be sure to add this great recipe to your keto cookbooks.

Directions:

  • 1 cup almond flour
  • 1/2 cup unsalted butter melted, then cooled
  • 3/4 cup flaked almonds
  • 1/3 cup coconut flakes
  • 1/4 cup granulated sweetener (stevia or Truvia)
  • 1 egg cold
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp xanthan gum optional
  • 1/2 tsp salt optional

Instructions:

  1. Set the oven to 350F. 
  2. In a mixing bowl, mix together the dry ingredients. In a separate bowl, mix the liquid ingredients. 
  3. Add the egg mixture into the almond flour mixture and mix with a wooden spoon. 
  4. If you are using, fold in chocolate chips or additional crushed nuts (walnuts or macadamia nut). 
  5. Bake in the oven for 12 mins. Enjoy the best keto cookie!

8. Amaretti – Italian Almond Cookies

Amaretti keto Italian Almond

Nothing says winter holidays like Amaretti almond cookies.

These Italian almond cookies are made with almond meal and boast some great nutrition info. They are slightly crispy, a little bit chewy, and pair perfectly with an afternoon espresso. 

This almond flour cookie recipe is a great way to use leftover egg whites a second time after making a keto custard.

This is a popular recipe and one of my best keto recipes I have on my list; tastes just like the real thing!

Makes 20 almond flour cookies (2 per serving)

Time: 30 minutes

Ingredients:

  • 2 cups almond slices (or ground 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

Directions:

  1. Preheat the oven to 300 degrees and line 2 baking sheets with a silicone baking mat or parchment.
  2. In a food processor or blender, 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. 
  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 cookies 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. Keep these little guys in an airtight container to maintain freshness and taste just the like first time.

Nutritional Information:

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

9. Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

This is a good recipe for the cookie lovers who want it all in one cookie.

It’s got chocolate chips, peanut butter, a chewy center, and crunch. 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 or your carb count! 

If you are serving a large crowd, multiply the dessert recipe by the number of guests and these are sure to get a 5-star rating and be a great addition to your cookbook.

This is perfect for when you crave low-carb peanut butter cookies but want a tad sweetness. It’s that kind of chocolate chip keto cookie that fills both your sweet and salty craving!

Makes 1 peanut butter chocolate chip cookie

Time: 20 minutes

Ingredients:

  • 3/4 tablespoon peanut butter
  • 1/2 tablespoon cold 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

Directions:

  1. Preheat the oven to 325 degrees and line a baking sheet with a silicone baking mat or parchment.
  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 proportion each ball into a disc about 1/2 thick. Top each disc with 1 teaspoon of chocolate chips, pressing them into the center of each cookie to adhere.
  5. Bake for 10 to 12 minutes until puffed and golden brown. Remove from the oven and let cool on the pan. As an added bonus, you can store in container to snack on the next day.

Nutritional Information:

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

10. Keto Pumpkin Cookies

Pumpkin dessert is a seasonal treat we all crave in the Fall, and what better way to enjoy the fall than making keto pumpkin cookies, with no added sugar.

The best part is that these almond flour cookies use real pumpkin to maximize the aroma and taste to create a tender cookie every time.

Ingredients:

  • 1 1/2 cup fine almond flour*
  • 1/4 cup Powdered Monkfruit Sweetener (this is in lieu of regular sugar, coconut sugar, or brown sugar) 
  • 1 tbsp keto sugar-free maple syrup
  • 1/4 cup pumpkin puree
  • 1 oz butter
  • 1 tbsp ghee
  • 1 egg yolk, room temperature
  • 10 g BS
  • 10 g pumpkin pie spice
  • 1 pinch of sea salt
  • 1/4 cup sugar-free chocolate chips, sliced walnuts (or macadamia nuts), or ground flaxseed, optional

Instructions

  1. Preheat the oven to 350°F. Line the baking sheet with parchment paper. 
  2. In a mixing bowl, sift together the dry ingredients (almond flour, baking soda, pumpkin spice mix, and salt) 
  3. Add the remaining ingredients to the batter and mix well, make sure to get the sides of the bowl. 
  4. Take a spoon full of the cookie batter and drop on a baking pan. Use a fork to proportion, flatten, and shape up. 
  5. Put them in the oven for 13-15 minutes. Baking time may slightly change depending on the oven. Make sure all the cookies are cooked through before taking them out of the oven. Cool and enjoy batch after batch. 

*This particular recipe isn’t meant to be used with the almond meal but any type of almond flour works. 

*For more chocolate flavor, add a small spoon of cacao powder to the dry ingredients. 

Final Word

Even though the ketogenic diet is a low-carb diet, you can still keep your cookie jar full of all the cookies you love with these low carb desserts. These recipes are full of nutrients you need while keeping your net carb count low; just omit wheat flour in keto recipes. Instead of gluten-containing white flour, use coconut or almond flour as they are one of the best low carb alternatives to regular flour / all-purpose flour on the keto diet.

They are low carb keto substitutes with great nutritional information that prevent your blood sugar from spiking and kicking you out of ketosis.

Also, be sure to sub any sugar in the recipe like coconut sugar with sugar alcohols. Generally speaking, you can sub 1 cup of sugar with 1 1/3 cup of allulose. If you are using a liquid sweetener like liquid Splenda, 1/4 tsp is about equivalent to 1 cup granulated sugar. Stevia is a popular option for those limiting carbohydrate intake but has a bitter aftertaste. If you are looking for an option with no aftertaste, go with allulose or Lakanto’s monk fruit.

Make sure to leave your feedback in the comment section and share your creations on Pinterest and social media. Happy keto baking!

Julia Moriggi, Certified Nutrition Coach
Julia Moriggi, Certified Nutrition Coach

Contributor

A graduate of the University of Massachusetts Amherst with a degree in Kinesiology, Julia is currently a Certified Nutrition Coach, CrossFit Athlete, and former bodybuilding competitor. She believes everyone should have the opportunity to live a happy, healthy life while eating the foods they love and reaching their goals. She has a passion for educating people about nutrition and the human body with the hopes to get them off the diet roller coaster forever.

15 Comments
    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.

      Thanks,
      Tina

  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.
    Stephanie

  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!

      Best,
      Tina

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