keto cookie recipe

Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.

Keto Breakfast Cookies

egg (, room temperature)

drippy almond butter

coconut oil (, softened at room temperature)

golden monk fruit sweetener (OR coconut sugar (for Paleo))

vanilla

cinnamon

baking powder

Himalayan pink salt

almond flour

coconut flour

coconut

almonds

pecans

sunflower seeds

sugar free OR paleo chocolate chips (, optional)

sesame seeds (, optional, for garnish)

Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).

Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.

Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.&nbsp;

Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!  One bowl is all you need.  This recipe uses almond flour and I give a nut free option.

Keto Chocolate Chip Cookies - 2 Net Carbs!

Softened butter or coconut oil

Granular Sweetener (Click here to see my favorite on Amazon)

Eggs

tsp Vanilla Extract

almond flour (click here to see my favorite on Amazon)

tsp Baking soda

tsp Kosher salt

Pre-heat oven to 350F

Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined

add 2 eggs and vanilla and mix until combined

combine almond flour, baking soda, and salt in a medium bowl

add dry ingredients to wet ingredients and mix until combined

Fold in Lily's Chocolate Chips

Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are).  Flatten them out by pressing down on the top slightly.

Bake for 10-12 minutes

Let cool on the cookie sheets for 30 minutes.  These will stay soft and delicious for at least 4 days in an air tight container.  See notes for freezing instructions.

The best tasting keto chocolate chip cookies you will ever have! These keto cookies are soft, chewy and sweet without that fake sugar flavor like some keto cookies can have.

Keto Chocolate Chip Cookies

salt

butter, softened

Swerve sweetener

monkfruit sweetener

heavy cream

½ bag keto approved chocolate chips

In a small bowl, whisk almond flour, baking powder and salt together. Set aside.

In a large bowl, cream together the butter and sugar substitutes. Beat in egg and mix in heavy cream and vanilla.

Slowly sprinkle in the dry ingredients to the wet ingredients. Once combined mix in the chocolate chips.

Refrigerate dough for at least 30 minutes or overnight.

Scoop into 1 inch balls and place on a parchment lined baking tray.

Bake at 350 for 12 to 15 minutes. Bake until edges start to brown. Let rest on a baking tray for 2 minutes then transfer to a cooling rack.

https://www.youtube.com/watch?v=v57xls5sDww

If you're looking for the best soft and chewy keto chocolate chip cookies recipe, you've found it! In fact, these cookies are so good my friends and family can't tell the difference between these low carb chocolate chip cookies, and "regular" high carb ones. And, even better yet, each cookie has LESS THAN 1 NET CARB.

Keto Chocolate Chip Cookies | The BEST Low Carb Chocolate Chip Cookie Recipe For Keto

Large Egg

1¼ Cup (140 grams) Blanched Almond Flour

½ Tsp. Baking Soda

Tbsps. (70 grams) Softened Butter

Cup (80 grams) Brown Swerve

Cup (55 grams) Confectioners Swerve

Tsp. (3-4 grams) Pure Vanilla Extract

½ Cup (85 grams) 0 NET CARB Chocolate Chips

Salt

Sift the almond flour through a sieve and into a medium-sized bowl.

Now add the baking soda and a generous pinch of salt.

Combine the ingredients thoroughly with a wire whisk and set aside.

In a separate larger bowl, add the softened butter.

Then, add in the brown swerve and confectioners swerve.

Use a hand mixer and cream the butter and sweetener together for 3-5 minutes - making sure to scrape down the sides of the bowl throughout the process.

Crack a large room-temperature egg into the bowl and mix.

Next, add in the vanilla extract and mix again until everything is well combined.

Now, add just half of the dry ingredients into the bowl and mix with a rubber spatula.

Once the dry ingredients have been incorporated, add the rest and mix again.

Then, fold in the 0 net carb chocolate chips.

Once the dough is chilled, use a cookie scoop to form 12 equal-sized cookies.

You don’t want to crowd your cookies on the sheet so you can use two separate baking sheets for this if necessary.

Bake them for 3 minutes, flatten the tops of the cookies with the back of a spoon, and then continue to bake for another 5-7 minutes.

The cookies will be extremely soft when they come out of the oven so let those rest for another 30 minutes.

Once they’ve had time to set, you can serve and enjoy!

The best keto cookie recipe hands down!  These look and taste like real cookies.  I couldn’t get enough of them.   Thank you.

I just did it today. It was delicious. Its taste is very fragrant and great. I eat it without getting bored. Thank you for sharing this article. Your recipe is easy to make. Hopefully there will be more cakes like this with many other flavors.

Hi!
Thanks for your recipes!
Could i freeze or the dough or the cookies?
Thanks!

Even my picky, carb-loving husband liked these. Thank you for a great recipe.

Absolutely a game changer!!!!! I am right now making my 3 batch!!! I added peppermint extract for chocolate chip mint, so good!!!!!

I make the dough but add Sicilian orange extract and refrigerate overnight..everyone adores them so much, they are all gone in a day. I bake loads Keto and not ( kids) and these are phenomenal .. merci !

Absolutely best Keto cookies I've made. These are wonderful, succeeded the Turing Test with every member of my family. They were shocked this was low-carb. 

I am skeptical how much of a difference it actually makes to sift the flour, or to use confectioners erythritol rather than granulated... But they were so good I'm okay never knowing!

Absolutely delicious cookies! My entire family loved them.  Thank you for the recipe which will be a staple on my Keto journey.

These are legit! Even passed the kid test. My kids haven’t enjoyed most keto desserts because of the cooking sensation of the sweeteners. But they loved these!

The cookies are really good, but if you want them to be extra special use hazelnut flour instead of almond flour.

Jibber-jabber? I see...apparently Sahill Makhija made a surprise came here. Lmao! Anyway, great recipe Joe, keep 'em comin'!

Honestly the best keto cookie I’ve ever made.

By far the best keto cookies I've ever made!! Can't wait to make these again!

These are incredible! I tricked my kids and they think they’re regular homemade cookies! Thanks for the healthy and delicious recipe!

Above and beyond the best keto dessert I've made. I am a total chocolate chip cookie lover and these turned out unbelievable!!

You won’t find a better low carb cookie.

Delicious! I've tried probably ten different chocolate chip cookie recipes and this one is the winner. I won't be trying anymore, I found my forever keto chocolate chip cookie recipe!

I used the dark lily's chocolate chips because I love dark chocolate. They turned out amazing!!! I eat one every time I'm in my kitchen.

I cannot believe how good these are!! If someone gave me one and I didn't make them I wouldn't know they are low carb and don't have sugar in them.

I only baked mine for 6 minutes total because I like undercooked cookies, they were drool worthy.

Other keto cookies have nothing on these! Unreal.

The best and most real keto dessert I have tried. LOVE these cookies!!!!!

Best chocolate chip keto cookies in the universe!!!

the most incredible and real cookie like keto cookies that I have tried. I'll never make a different keto cookie recipe again.

These are definitely the best keto cookies I've had! But when I made them the first time I was in love but they were flat cookies. And then I re made them with 1/2tsp of Xantham gum and it made my cookies thicker than before BUT I feel like it altered the sweetness of the cookie from the first time I made them. What can I do in order to still have a “thicker cookie” plus my sweetness from the first time I tried these?

This recipe makes the most delicious low carb cookies that you'll ever make.

Honestly are better than the regular sugar and flour cookies I used to make!

I am in love with the consistency of these cookies. So good!!

No doubt the best cookies that I have made since going keto!

These cookies are amazing.
My husband is skeptical when I tell him that I am baking some keto cookies.
He loved so much those cookies.
Super tasty.
Thank you for the awesome recipe.

Just made these, I ended up with 20! very good! BTW, can I freeze these?

I've recently made several keto desserts and this is one of the only ones that actually tasted really good!  Thank you for the recipe I'll be making these often!

The best keto recipe I’ve ever made. Just wooooow!

These are the best keto cookies I’ve ever made, and second place isn’t even close.

Nestle toll house have nothing on these babies!!

Forever in love with these cookies they are the best ever!!

Delicious cookies! I accidentally had my oven set to 350 F because it’s normally what I do, and had I not rechecked the recipe — I would have burned them! Oopes! They were toasty but not burnt! Still good and tasty! Does the monkfruit sweetener have the same cooling taste that Swerve sugars do?

Am I still in ketosis if I ate the whole batch in one sitting?? omg, these are so good.

THESE ARE EXCELLENT!! low carb/keto or not, these cookies are going to be a staple for me!

This post is a bit long, buuut the cookies are worth it.

By far most delicious keto chocolate chip cookies you can ever make these were heavenly.

Unbelievable how good these were! I will be making them again as soon as they're gone!!

These Keto Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This gluten free and vegan snickerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Keto Snickerdoodles

creamy unsalted cashew butter OR pecan butter

vanilla extract

coconut flour (,sifted)

baking soda

½ teaspoon cream of tartar

fine sea salt

golden monk fruit sweetener (OR coconut sugar

Line a large baking sheet with parchment paper and set aside.

MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.

STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

Then roll the balls in the cinnamon-sugar topping.

Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.

Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

https://www.youtube.com/watch?v=vH7hZ95ppSc

These Healthy Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This keto, gluten-free and vegan snickerdoodle cookie recipe is so easy to make in one bowl. The recipe is also grain-free, low carb, sugar-free and easily paleo-friendly. 

Get The Full Recipe Here,
https://lifemadesweeter.com/snickerdoodles/

Ingredients

1/4 cup solid refined organic coconut oil OR solid ghee (you want the texture to be similar to softened room temperature butter)
3 tablespoons creamy unsalted cashew butter OR pecan butter , (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
1/2 tablespoon vanilla extract
1 1/2 cups superfine blanched almond flour
3 tablespoons coconut flour ,sifted
1/2 teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon fine sea salt
1/2 teaspoon cinnamon
For the cinnamon sugar topping
¼ cup golden monk fruit sweetener OR coconut sugar for paleo
1 tablespoon cinnamon

Instructions

1. Line a large baking sheet with parchment paper and set aside.

2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
Top view of paleo pumpkin bread batter in a white bowl with a wooden spoon.

3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.

4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

5. PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl

6. FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.

7. Then roll the balls in the cinnamon-sugar topping.

8. Place on baking sheet about 2.5 inches apart. 
Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
 
9. Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

10. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

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How To Make Snickerdoodles (Healthy & Keto Snickerdoodle Cookies)

These Keto Ginger Molasses Cookies are soft, chewy and full of the classic gingersnap flavor without any butter or sugar. This gluten-free and vegan gingerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Keto Ginger Molasses Cookies

solid ghee

butter

molasses (, we used blackstrap but

coconut flour (,

ginger ((feel free to add more or adjust to your preference))

cloves

allspice

granulated OR golden monk fruit sweetener (OR coconut sugar

tsp cinnamon

MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.

STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.

PREHEAT OVEN: Meanwhile preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl

FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Roll the balls in the cinnamon-sweetener topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.

Bake for 9 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

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The most viewed keto cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine