Have you ever craved something sweet but worried about your keto diet? Well, you’re in for a treat! These delightful cookie recipes are not only easy to whip up but also satisfy your sweet tooth without the guilt.
Chocolate Chip Keto Cookies
Keto Chocolate Chip Cookies from All Day I Dream About Food
Rating: 4.9. Ingredients: 35 min Total Time: 35 min.
Imagine sinking your teeth into a warm, gooey chocolate chip cookie that melts in your mouth. These cookies are made with almond flour and sugar-free chocolate chips, creating a rich flavor that rivals your favorite bakery treats. What makes them special is their perfect balance of sweetness and a hint of nuttiness from the almond flour, making them an instant favorite among keto enthusiasts.
Ingredients:
- 2 cups almond flour
- 1/2 cup butter, softened
- 1/2 cup erythritol or your favorite keto-friendly sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and erythritol until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them out.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Peanut Butter Keto Cookies
Keto Peanut Butter Cookies from Chocolate Covered Katie
Rating: 5. Ingredients: 20 min Total Time: 20 min.
4-Ingredient Keto Peanut Butter Cookies from Allrecipes
Rating: 4. Ingredients: 25 min Total Time: 25 min.
Keto Peanut Butter Cookies from The Big Man's World
Rating: 5. Ingredients: 11 min Total Time: 11 min.
If you’re a peanut butter lover, these cookies will steal your heart. They are soft, chewy, and packed with that amazing nutty flavor you adore. What sets these cookies apart is their simplicity—just four ingredients come together to create a treat that feels indulgent yet still fits your keto lifestyle perfectly.
Ingredients:
- 1 cup natural peanut butter (make sure it’s sugar-free)
- 1/2 cup erythritol or your preferred low-carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, erythritol, egg, and vanilla extract until smooth.
- Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet.
- Flatten each ball slightly with a fork, creating a crisscross pattern on top.
- Bake for about 10-12 minutes, until the edges are set and the tops look slightly shiny.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Snickerdoodle Keto Cookies
Keto Snickerdoodles from All Day I Dream About Food
Rating: 4.8. Ingredients: 30 min Total Time: 30 min.
(Perfectly Soft!) Keto Snickerdoodles from gnom-gnom
Rating: 4.9. Ingredients: 30 min Total Time: 30 min.
These snickerdoodle cookies are the perfect blend of cinnamon and sweetness, providing a cozy, comforting flavor. With their soft texture and delightful dusting of cinnamon, they remind you of childhood treats while keeping your keto goals in check. The unique twist with this recipe is the use of coconut flour, giving the cookies a subtle tropical flavor that’s simply irresistible.
Ingredients:
- 1 cup coconut flour
- 1/4 cup butter, softened
- 1/2 cup erythritol or another keto sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 tablespoon cinnamon (for rolling)
- 1 tablespoon erythritol (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the coconut flour, baking powder, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- In a small bowl, mix together the cinnamon and erythritol for rolling.
- Roll the dough into balls and then roll them in the cinnamon-sweetener mixture.
- Place the coated balls on the baking sheet and gently flatten them.
- Bake for 10-12 minutes until they are slightly golden at the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.