From our kitchen · Cookies
Keto Cookie Recipes
Introduction
Some days call for chocolate chip cookies. Other days it’s lemon, coconut, or a batch of snowball cookies for the holidays. We’ve gathered our keto cookie recipes here by type, so it’s easier to find the one you want to bake.
Every one is ours, with a full recipe card, and all but the macaroons start with almond flour. If you’re filling a holiday cookie tray, the snowball section has the three oven temperatures side by side, and the notes at the end say which doughs need to chill before you can shape them.
Chocolate cookies
Start with how many you need. The chocolate chip cookies are the big batch, about three dozen, so they are the ones for a cookie jar or a crowd. The double chocolate fudge cookies make a dozen, with cocoa in the dough as well as chips. They come out of the oven while the centers are still soft and finish firming on the rack, and the recipe’s notes describe what soft should look like.
The white chocolate macadamia cookies sit in between at 18, with the crunch of chopped nuts the other two don’t have.
- Makes 36Save
Thick and Soft Keto Chocolate Chip Cookies
A butter, coconut oil and almond flour dough with dark chocolate chips, scooped by the tablespoon and baked until the edges turn golden.
-
Makes 12SaveLow Carb Double Chocolate Fudge Cookies
Cocoa in an almond and coconut flour dough, plus dark chocolate chips. They leave the oven with soft centers and finish setting on the rack.
-
Makes 18SaveKeto White Chocolate Macadamia Nut Cookies
Chopped macadamia nuts and sugar-free white chocolate chips in an almond and coconut flour dough, rolled into balls and pressed slightly flat.
Snowball cookies
All three start from the same idea: a buttery almond flour dough rolled into small balls, baked for about ten minutes and coated in powdered sweetener. The classic is the plainest and makes the most, 24. The chocolate version adds cocoa, and chocolate chips if you want them, and the pecan version folds in finely chopped pecans. Both of those get two coats of sweetener, one while they are warm and one once they have cooled.
Check the oven before you start, because the three bake at different temperatures: 350°F for the classic, 375°F for the chocolate and 400°F for the pecan. The pecan dough also needs at least an hour in the fridge before you roll it, so it is the one to start first.
- Makes 24Save
Classic Keto Snowball Cookies
Almond flour, butter, vanilla and powdered monk fruit rolled into small balls, baked for ten minutes and dusted with more powdered sweetener.
-
Makes 18SaveChocolate Snowball Cookies
Cocoa, and chocolate chips if you want them, in a buttery almond flour dough, rolled in powdered sweetener while still warm and again once cool.
-
Makes 18SaveKeto Pecan Snowball Cookies
Finely chopped pecans in a butter and almond flour dough that chills for an hour before it is rolled, then two coats of powdered sweetener.
Spiced and holiday cookies
The difference between these three is mostly in the finish. The snickerdoodles have cinnamon in the dough and again on the outside: each ball is rolled in cinnamon and sweetener before it bakes. The ginger cookies keep their ginger, cinnamon and nutmeg in the dough, and get a dusting of powdered sweetener while they are still warm.
The peppermint cookies are the one to plan for. The dough goes into the freezer for half an hour before you shape it, and the batch makes nine cookies rather than a full tray.
-
Makes 16SaveThick and Soft Keto Snickerdoodle Cookies
Cinnamon and cream of tartar in an almond and coconut flour dough, with each ball rolled in cinnamon and sweetener before it bakes.
-
Makes 12SaveSoft and Chewy Keto Ginger Cookies
Ginger, cinnamon and nutmeg in a butter and almond flour dough, dusted with powdered sweetener while the cookies are still warm.
-
Makes 9SaveLow Carb Keto Peppermint Cookies
A cream cheese and almond flour dough with peppermint extract, chilled in the freezer, then topped with crushed sugar-free peppermint candies.
Lemon and coconut cookies
The lemon and coconut cookies are built the same way, an almond and coconut flour dough baked for about 12 minutes, and both are finished once they cool: a lemon glaze on one, cream cheese frosting on the other. The topping can’t go on until the cookies have cooled completely, so leave room for that.
The macaroons are different in every way. There is no flour at all. Egg whites are whipped to soft peaks, the sweetener goes in, and the whipping carries on to firm peaks before the coconut is folded through. That is how they get away with four ingredients. A batch makes 8 to 10.
-
Makes 24SaveKeto Lemon Cookies
Lemon zest, juice and extract in the dough, and a powdered sweetener glaze spread over the cookies once they have cooled.
-
Makes 24SaveChewy Keto Coconut Cookies
Shredded coconut folded into an almond and coconut flour dough, dropped onto the sheet, and spread with cream cheese frosting once cool.
-
Four ingredientsSaveKeto Coconut Macaroons
Whipped egg whites folded with unsweetened coconut, vanilla and sweetener. No flour and no condensed milk, and golden at the edges after 8 to 10 minutes.
For Valentine's Day
Both of these are made for Valentine’s Day, and they suit it in different ways. The skillet cookie is one cookie for the middle of the table, baked in a 6-inch cast iron skillet, and its Nutrition Facts panel is for the whole skillet, so split the numbers between however many of you share it.
The Valentine’s cookies are a dozen individual cookies. The dough chills in the freezer before you shape it, and once the cookies are baked and cooled, each one is half-dipped in pink white chocolate that needs time in the fridge or freezer to set.
-
6-inch skilletSaveKeto Chocolate Chip Skillet Cookie
One big chocolate chip cookie pressed into a small cast iron skillet, baked until browned and finished with sugar-free chocolate syrup.
-
Makes 12SaveValentines Day Keto Cookies
Cream cheese and almond flour cookies, chilled before baking, then half-dipped in sugar-free white chocolate tinted pink and finished with sprinkles.
Pumpkin cookies
These two live with the rest of our keto pumpkin recipes, and they are here because pumpkin season and cookie season overlap. The snickerdoodles are the pumpkin version of the ones above, with pumpkin pie spice in the dough. Both doughs chill before you shape them, 15 to 20 minutes for the pumpkin cookies and half an hour for the snickerdoodles.
-
Makes 18SaveKeto Pumpkin Cookies
Soft, cake-like cookies with a dusting of cinnamon. The dough barely spreads, so the way you shape each one is the way it bakes.
-
Makes 24SaveKeto Pumpkin Snickerdoodle Cookies
Pumpkin and warm spices in the dough, cream of tartar for the snickerdoodle tang, and a sugar-free cinnamon coating on the outside.
Before you bake
A few things worth checking
Use the sweetener the recipe names. Each recipe is made with a particular sweetener, and they are not all the same kind: granulated, golden and powdered blends all appear on this page, sometimes two in one recipe. The amounts are for the one named, so a swap is your own experiment.
Check whether the dough chills. Most of these go straight from the bowl to the baking sheet. Five don’t: the pecan snowball dough chills for at least an hour, the peppermint and Valentine’s doughs spend 20 to 30 minutes in the freezer, and the two pumpkin doughs chill for 15 to 30 minutes.
Let them cool before you move them. Nearly every one of these wants to cool before it comes off the sheet, and before any glaze, frosting or coating goes on. The double chocolate fudge cookies show why: they keep firming up as they cool.
