How to Make Keto Cookies That Everyone Loves

Chocolate Chip Cookies

Cook time: 10 minutes

Yield: 12 servings

Ingredients

3/4 cup granular erythritol

1 egg, room temperature

1 teaspoon vanilla extract

1-1/2 cups finely ground almond flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 cup sugar-free dark chocolate chips

Directions

1. Preheat your oven to 350 degrees F and prepare a baking tray by lining it with parchment or a silicone baking mat.
2. In a medium mixing bowl, cream the butter and the granular erythritol until well combined. Add the egg and the vanilla extract and blend again. Add the almond flour, baking powder, and sea salt and blend just until a smooth batter forms. Stir in the chocolate chips by hand.
3. Scoop the cookie dough into 12 balls and place on the prepared baking sheet.
4. Bake for 10 minutes; the cookie centers may look a little soft, but that’s okay.
5. Remove from the oven and cool on a cooking rack before serving. Place in an airtight container and store at room temperature for up to one week.

Coconut Shortbread Cookies

Cook time: 6 minutes

Yield: 20 cookies

Ingredients

2/3 cup almond flour

1/3 cup granular erythritol

1/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 cup butter, softened

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional)

Directions

1. Prepare a baking sheet with parchment paper.
2. In a medium bowl, combine the coconut flour, almond flour, granular erythritol, baking powder, and xanthan gum. Stir to mix well. Add the softened butter, vanilla extract, and coconut extract (if using). Blend until you have a smooth, soft dough.
3. Place the dough on a piece of parchment paper, adding another piece on top. Press the dough down to flatten and then place in the fridge to chill.
4. After the dough has cooled, preheat your oven to 350 degrees F and remove the dough from the fridge and roll the dough until it’s about a quarter-inch thick.
5. Cut the dough using a round 2-inch cookie cutter and place the cookies on the prepared baking sheet.
6. Bake in the preheated oven for 10 minutes or until the edges begin to turn golden brown. Remove from the oven and cool on a cooling rack. Store in an airtight container for up to two weeks.

Raspberry Thumbprint Cookies

You can easily make this recipe for Raspberry Thumbprint Cookies with your little ones. After all, who doesn’t love playing with their food?

Prep time: 10 minutes

Cook time: 16 minutes

Yield: 15 servings

Ingredients

1 teaspoon vanilla extract

1/2 cup butter, softened

2/3 cup granular erythritol

1/4 teaspoon xanthan gum

2-1/3 cups almond flour

1/8 teaspoon sea salt

1/2 teaspoon baking powder

1/3 cup sugar-free raspberry jam

Directions

1. Preheat your oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper. Set aside.
2. In a medium mixing bowl combine the egg, vanilla extract, butter, granular erythritol, xanthan gum, almond flour, sea salt, and baking powder. Stir well until a dough has formed.
3. Scoop the dough with a small cookie scoop or make 1-1/2-inch balls with your hands. Place the dough on the prepared baking sheet.
4. Bake the cookies in the preheated oven for about 8 minutes
5. Remove the cookies from the oven and press the center of each cookie with the end of a wooden spoon, making a dent. Fill the dent with a small scoop of the sugar-free raspberry jam.
6. Return the cookies to the oven and bake for another 8 minutes or until the edges begin to brown. Remove from the oven and let cool completely on the tray. The cookies will be fragile while warm so allow them to cool before enjoying. Store at room temperature for up to one week.

Snickerdoodles

Cook time: 8 minutes

Yield: 2 dozen cookies

Ingredients

1/2 cup granular erythritol

1/2 teaspoon vanilla extract

1 egg

1-1/4 cups almond flour

2 tablespoons coconut flour

3/4 teaspoon xanthan gum

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

2 teaspoons cinnamon

2 tablespoons granular erythritol

Directions

1. Preheat your oven to 375 degrees F and prepare a baking sheet by lining it with parchment paper.
2. In a medium mixing bowl, cream the butter and 1/2 cup granular erythritol until light and fluffy.
3. Add the vanilla extract and the egg to the mix, scraping down the bowl to ensure all the ingredients are combined. Add the almond flour, coconut flour, xanthan gum, sea salt, baking soda, and cream of tartar and blend well to form a smooth dough. In a separate bowl, combine the cinnamon and 2 tablespoons granular erythritol and stir.
4. Scoop the cookie dough into tablespoon-sized balls and then toss them in the cinnamon mixture. After covered, place the dough on the prepared baking sheet.
5. Bake for about 6 to 8 minutes or until they’re just beginning to golden. Remove from the oven and cool. Store in an airtight container for up to one week.

Chocolate Peanut Butter Cookies

How could you go wrong with a classic recipe like chocolate chip cookies? We love adding peanut or almond butter for richness and a creamy texture as in these Chocolate Peanut Butter Cookies.

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 8 large cookies

Ingredients

2 tablespoons smooth, unsweetened peanut butter

1/2 cup golden erythritol

1 egg

1 cup almond flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1/3 cup unsweetened, dark chocolate chips

Directions

1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Combine the butter, peanut butter, golden erythritol, and egg until smooth. Add the almond flour, baking powder, sea salt, and baking soda and mix until a batter forms. Add in the chocolate chips and stir well.
3. Scoop the dough into eight large balls and place on the prepared baking sheet.
4. Bake the cookies for 12 to 15 minutes or until the edges begin to brown slightly. Remove from the oven and cool completely on a cooking rack. Store in an airtight container for up to a week.

Macadamia Cookies

Cook time: 16 minutes

Yield: 12 cookies

Ingredients

1-1/2 cups almond flour

1/4 cup granular monk fruit sweetener

1/4 cup macadamia nuts, roughly chopped and toasted

2 ounces cream cheese, softened

1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 325 degrees F and prepare a baking sheet with a piece of parchment paper.
2. Place the butter in a small frying pan and melt the butter over medium heat until it starts to brown (about 3 minutes). Remove from the heat and let cool to room temperature.
3. In a large bowl, mix the almond flour, granular monk fruit sweetener, macadamia nuts, cream cheese, vanilla extract, and browned butter. Stir well to form a nice batter.
4. Roll the dough into one-inch balls and place them on the prepared baking sheet. Press down gently to flatten the cookie dough to be about a quarter-inch thick.
5. Bake for 16 minutes or until the edges start to brown. Remove from the oven, cool on a cooling rack, and then store in an airtight container for about four to five days.

Lemon Sugar Cookies

Cook time: 12 minutes

Yield: 24 cookies

Ingredients

3/4 cup granular erythritol

2 eggs

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon lemon extract

1-1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon xanthan gum

2 teaspoons cream of tartar

1/4 teaspoon sea salt

Directions

1. Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper.
2. In a medium mixing bowl, cream the butter, granular erythritol, eggs, lemon juice, lemon zest, and lemon extract together well. Add the almond flour, coconut flour, baking soda, xanthan gum, cream of tartar, and sea salt to the bowl and blend.
3. Scoop the cookie dough into one-inch balls and place on the prepared sheet tray. Press the balls to flatten slightly.
4. Bake for 10 to 12 minutes or until the edges just begin to brown. Remove from the oven and move the cookies to a cooling rack. Store in an airtight container for up to one weeks.

Cinnamon “Sugar” Cookies

Cook time: 15 minutes

Yield: 2 dozen cookies

Ingredients

1 cup granular erythritol

1 egg

1 teaspoon vanilla extract

2-1/4 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

2 teaspoons ground cinnamon

Directions

1. Grease a baking sheet with butter.
2. Combine the butter, granular erythritol, egg, and vanilla extract in a medium bowl, mixing until fully blended. Add in the dry ingredients and blend until smooth. Place in the fridge to chill for about 30 minutes. Preheat the oven to 350 degrees F about 10 minutes before removing the cookie dough from the fridge.
3. Roll the batter into one-inch balls and place on the prepared baking sheet.
4. Bake the cookies for about 12 to 15 minutes or until the edges begin to brown. Remove from the oven and cool on a cooking rack and then store in an airtight container for up to one week.

Double Chocolate Cookies

Cook time: 12 minutes

Yield: 18 servings

Ingredients

2/3 cup powdered erythritol

3 tablespoons unsweetened cocoa powder

2 eggs, room temperature

1 tablespoon butter, melted

2 tablespoons water

1/2 tablespoon vanilla extract

1 teaspoon baking soda

1/3 cup dark, unsweetened chocolate chips

Directions

1. Preheat your oven to 350 degrees F and prepare a baking sheet with parchment or a silicone mat.
2. Place all the ingredients, except the chocolate chips, in a large bowl and mix together using a hand mixer or stand mixer with a paddle attachment. The dough will be thick. Add the chocolate chips, folding by hand.
3. Scoop the dough into 1-1/2-inch balls and place on the prepared baking sheet.
4. Bake the cookies for about 8 to 10 minutes and then remove from the oven. Move the cookies to a cooking rack to cool. Store in an airtight container for up to one week.

Espresso Cookies

Cook time: 15 minutes

Yield: 14 cookies

Ingredients

1/4 cup brewed espresso

1/4 cup cream cheese, softened

1-1/2 cups almond flour

1/4 cup granular erythritol

1-1/2 teaspoon ground cinnamon

1-1/2 teaspoon finely ground espresso beans

2 teaspoon baking powder

20 drops liquid stevia

2 eggs

Directions

1. Preheat your oven to 350 degrees F and prepare two baking sheets with parchment paper.
2. Place the melted butter and brewed espresso in a large mixing bowl and mix briefly. Mix in the softened cream cheese and blend to combine. Add the remaining ingredients, except the eggs, and blend together well. Add the eggs and blend again until the dough is uniform.
3. Scoop the dough into 14 equally sized balls and place on the prepared baking trays. Press down on the dough slightly to flatten.
4. Bake for about 12 to 15 minutes, cooking one baking tray of cookies at a time. Remove from the oven and cool the cookies completely on the baking sheet before removing. Store in an airtight container for up to one week.