Valentines Day Keto Cookies

Keto sugar cookies with pink frosting and heart sprinkles on a white plate Save to Pinterest
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Introduction

Diamonds are nice and bracelets are cool, but I am never going to argue with cookies for Valentine’s Day.

Crisp at the edge, soft in the middle, and dipped halfway in pink white chocolate. The dough is simple, though it does need 20 to 30 minutes in the freezer before you shape it.

The Flour

What the flour needs to be is blanched and finely ground — skins on or a coarse grind gives you a speckled, heavier cookie, and these are plain enough that there is nothing to hide it behind.

The White Chocolate

ChocZero’s white chocolate chips melt down smoothly, which is useful when half the cookie is getting dipped. A few drops of red coloring turn the coating pink — make it an oil-based candy coloring, because a water-based one will seize the melted chocolate into a paste.

The Timing That Matters

There are a few pauses in this recipe, and they are doing different jobs.

First, chill the dough in the freezer for 20 to 30 minutes before shaping it. After the cookies bake, let them cool before you dip them. Then, once the white chocolate and sprinkles are on, the finished cookies go back into the fridge or freezer until the coating sets.

None of that is difficult, but skipping straight from one stage to the next is how a very simple cookie gets unnecessarily messy.

Keto Sprinkles

Optional, but they are what makes these read as Valentine’s Day. Keto versions can be harder to find in a normal grocery store, so Amazon and Etsy are useful places to look. Homemade sprinkles are possible too, but that turns a simple cookie into a much bigger project.

Add the sprinkles while the white chocolate is still wet so they actually stick.

The Sweetener

Lakanto’s powdered monk fruit goes into the dough. It measures 1:1 against sugar, so the amounts in the card are the amounts you use.

Valentines Day Keto Cookies

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
12 cookies
Course
Dessert
Cuisine
American
Save to Pinterest

Ingredients

For The Cookies

For The Coating

Directions

  1. Add the almond flour, sweetener, vanilla extract, butter and cream cheese to a mixing bowl and beat on high until a firm dough has formed.

  2. Place the dough into the freezer to chill for 20-30 minutes.

  3. Preheat the oven to 350 degrees F.

  5. Form the chilled dough into 12 evenly sized balls and flatten them into circles with the palm of your hand. Place the cookies onto a parchment or silicone mat lined baking sheet and bake for 10-15 minutes until cooked through and starting to brown on the edges.

    Press them all to the same thickness — that is what makes a ten to fifteen minute range workable, since a tray of uneven cookies will not finish together. Half of each one gets dipped later, so keep them flat enough to stand up in the coating.

  6. Let the cookies cool.

  7. Add the white chocolate chips and coconut oil to a microwave safe bowl and heat at 30 second intervals until melted and well combined.

  8. Mix a few drops of red food coloring into the chocolate chip mixture to create a nice pink color.

    Use an oil-based candy coloring rather than the ordinary liquid or gel kind. Melted chocolate and water do not mix — a water-based coloring can seize the chocolate and ruin the dipping consistency.

  10. Dip half of each cookie into the chocolate chip mixture to coat it. Place the cookies back onto the baking sheet, and add sprinkles to the top.

  11. Place the cookies into the fridge or freezer until the white chocolate has set and serve.

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Enjoy!

Updated — September 18, 2026: The flour note now says what the flour has to be rather than which one we buy, and the shaping step explains why an even thickness is what makes the bake range work.

Correction — September 18, 2026: The coating step asked for red food coloring without saying which kind. A water-based one can seize melted chocolate, so it has to be an oil-based candy coloring.