10 Keto Cookies That'll Make You Forget You're on a Diet

Picture this: warm, gooey cookies fresh from the oven, and you don’t have to feel guilty about it. These 10 keto cookies are absolute game-changers! I remember the first time I baked keto cookies—I was skeptical, honestly. But one bite changed everything. They’re buttery, satisfying, and won’t kick you out of ketosis.

Fun fact: almond flour was used in European baking long before it became a keto staple! These treats are simple to whip up, perfect for the whole family, and ready in under 30 minutes. If you loved my keto brownies, you’re going to be obsessed with these cookies. Let’s dive into cookie heaven together!

This recipe is AI-created and untested in our kitchen, but it’s shared with care. Members of our website family say recipes they’ve tried from the site turned out well.

What Are Keto Cookies?

Ever wondered how cookies can fit into a low-carb lifestyle? Well, keto cookies are the magical answer! Instead of regular flour and sugar, we’re using almond flour, coconut flour, and sugar-free sweeteners. The result? Cookies that taste just as amazing as traditional ones but keep your carb count low.

You know what they say—the way to anyone’s heart is through their stomach, and these cookies will definitely win hearts. Whether you’re strictly keto or just looking for healthier treats, these cookies deliver on taste and texture. Trust me, once you try them, you’ll never look back. Ready to get baking?

Why You’ll Love These 10 Keto Cookies

The star of this collection is the incredible variety. You’re not stuck with just one flavor or texture. From chewy chocolate chip to crispy snickerdoodles, there’s something for every craving. Each recipe brings its own unique personality to your cookie jar.

Making these at home saves you serious money compared to buying overpriced keto cookies from specialty stores. Plus, you control exactly what goes into them. No weird additives or mystery ingredients—just real, wholesome foods that fit your lifestyle.

The toppings and mix-ins are where things get really exciting. Sugar-free chocolate chips, chopped pecans, shredded coconut, cream cheese frosting—the possibilities are endless. These ingredients add layers of flavor and texture that make each bite interesting. If you enjoyed my keto cheesecake recipe, you’ll appreciate how these cookies use similar quality ingredients to create something special.

Ready to turn your kitchen into a keto bakery? Let’s make these cookies happen!

How to Make These 10 Keto Cookies

Quick Overview

These cookie recipes are designed for real life. They’re straightforward, beginner-friendly, and incredibly forgiving. Most use similar base ingredients, so once you master one, you can easily tackle the rest. The textures range from soft and chewy to crispy and crunchy. Many feature rich, buttery flavors that satisfy sweet cravings without the sugar crash.

Average prep time: 10-15 minutes
Baking time: 10-15 minutes per batch
Total time: 25-30 minutes

Key Ingredients for Keto Cookies

Here’s what you’ll need to keep stocked for these amazing recipes:

Base Ingredients:

Almond flour (blanched, finely ground)
Coconut flour (for some recipes)
Sugar-free sweetener (erythritol, monk fruit, or stevia blend)
Butter (unsalted, room temperature)
Eggs (large, room temperature)
Vanilla extract (pure)
Baking powder and baking soda
Salt (fine sea salt)

Mix-ins and Toppings:

Sugar-free chocolate chips
Chopped nuts (pecans, walnuts, macadamias)
Unsweetened shredded coconut
Cream cheese (full-fat)
Cocoa powder (unsweetened)
Peanut butter or almond butter (natural, no added sugar)
Cinnamon and other spices
Sugar-free extracts (almond, coconut, peppermint)

The 10 Best Keto Cookies

1. Classic Keto Chocolate Chip Cookies

These are the cookies that started my keto journey. They’re everything you want in a chocolate chip cookie—slightly crispy edges with a soft, chewy center.

What makes them special: The balance of almond flour and butter creates a texture that’s remarkably close to traditional cookies.

Ingredients:

2 cups almond flour
1/3 cup butter, melted
1/3 cup erythritol
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar-free chocolate chips

Step-by-Step Instructions:

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup super easy.

Step 2: Mix the melted butter and erythritol in a large bowl until well combined. The mixture should look smooth and slightly grainy from the sweetener.

Step 3: Add the egg and vanilla extract to the butter mixture. Whisk until everything is fully incorporated and the mixture looks glossy.

Step 4: In a separate bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together to ensure even distribution.

Step 5: Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Don’t overmix—this keeps the cookies tender.

Step 6: Fold in the chocolate chips, distributing them evenly throughout the dough.

Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with your palm.

Step 8: Bake for 12-14 minutes until the edges are golden brown. The centers might look slightly underdone, but they’ll firm up as they cool.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This cooling time is crucial for the right texture.

2. Keto Peanut Butter Cookies

These three-ingredient wonders are proof that simple can be spectacular. They’re dense, satisfying, and packed with peanut butter flavor.

Ingredients:

1 cup natural peanut butter (no added sugar)
1/2 cup erythritol
1 large egg
1/2 teaspoon vanilla extract (optional)

Step-by-Step Instructions:

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the peanut butter, erythritol, and egg in a medium bowl until smooth and well combined. The dough will be thick and sticky.

Step 3: Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart.

Step 4: Use a fork to press a crisscross pattern into each cookie, flattening them to about 1/4-inch thickness. This classic pattern isn’t just pretty—it helps them bake evenly.

Step 5: Bake for 10-12 minutes until the edges are set. They should still look slightly soft in the center.

Step 6: Cool on the baking sheet for 10 minutes before moving to a wire rack. These cookies firm up significantly as they cool.

3. Keto Snickerdoodles

The cinnamon-sugar coating on these cookies creates a beautiful crack pattern and incredible flavor. They’re my go-to when I need something comforting.

Ingredients:

2 cups almond flour
1/4 cup butter, softened
1/4 cup cream cheese, softened
1/2 cup erythritol
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

For coating:

2 tablespoons erythritol
1 tablespoon cinnamon

Step-by-Step Instructions:

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Beat the butter and cream cheese together until fluffy and smooth, about 2 minutes with an electric mixer.

Step 3: Add the erythritol and beat for another minute until well combined.

Step 4: Mix in the egg and vanilla extract until fully incorporated.

Step 5: In a separate bowl, combine almond flour, baking powder, and salt.

Step 6: Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Step 7: In a small bowl, mix the coating ingredients—erythritol and cinnamon.

Step 8: Roll the dough into 1-inch balls, then roll each ball in the cinnamon mixture until fully coated.

Step 9: Place on the baking sheet and gently flatten to about 1/2-inch thickness.

Step 10: Bake for 12-15 minutes until the edges are golden and the cookies have that characteristic crackled appearance.

Step 11: Cool for 5 minutes on the baking sheet before transferring to a wire rack.

4. Keto Double Chocolate Cookies

For the chocolate lovers out there, these are pure decadence. They’re rich, fudgy, and intensely chocolatey.

Ingredients:

1 3/4 cups almond flour
1/3 cup cocoa powder
1/2 cup erythritol
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips

Step-by-Step Instructions:

Step 1: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. The lower temperature prevents the cocoa from burning.

Step 2: Whisk together almond flour, cocoa powder, erythritol, baking powder, and salt in a large bowl.

Step 3: In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and slightly sticky.

Step 5: Fold in the chocolate chips, reserving a few to press on top if desired.

Step 6: Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.

Step 7: Flatten each cookie slightly and press a few extra chocolate chips on top for visual appeal.

Step 8: Bake for 12-14 minutes. The cookies should look set at the edges but still soft in the center.

Step 9: Let cool completely on the baking sheet. These cookies are very delicate when warm but firm up beautifully.

5. Keto Coconut Macaroons

These chewy, coconutty bites are naturally sweet and have an amazing texture. They remind me of tropical vacations.

Ingredients:

3 cups unsweetened shredded coconut
1/2 cup erythritol
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips (for drizzling, optional)

Step-by-Step Instructions:

Step 1: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, combine shredded coconut, erythritol, and salt.

Step 3: In a separate bowl, whisk egg whites and vanilla extract until frothy but not stiff.

Step 4: Pour the egg white mixture over the coconut mixture and stir until everything is evenly moistened.

Step 5: Use a cookie scoop or your hands to form the mixture into small mounds, about 2 tablespoons each.

Step 6: Place on the baking sheet and shape into rounded pyramids or domes.

Step 7: Bake for 20-25 minutes until the tops and edges are golden brown.

Step 8: Cool completely on the baking sheet. The macaroons will crisp up as they cool.

Step 9: If using chocolate, melt the chocolate chips and drizzle over the cooled macaroons. Let the chocolate set before serving.

6. Keto Lemon Cookies

These bright, zesty cookies are perfect when you want something sweet but refreshing. The lemon flavor really shines through.

Ingredients:

2 cups almond flour
1/3 cup butter, softened
1/2 cup erythritol
1 large egg
Zest of 2 lemons
2 tablespoons fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

Optional glaze:

1/2 cup powdered erythritol
1-2 tablespoons lemon juice

Step-by-Step Instructions:

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Beat the butter and erythritol together until light and fluffy, about 2 minutes.

Step 3: Add the egg, lemon zest, and lemon juice. Beat until well combined.

Step 4: In another bowl, whisk together almond flour, baking powder, and salt.

Step 5: Add dry ingredients to wet ingredients and mix until a soft dough forms.

Step 6: Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.

Step 7: Bake for 12-15 minutes until the edges are lightly golden.

Step 8: Cool completely on a wire rack.

Step 9: If making the glaze, whisk powdered erythritol and lemon juice until smooth. Drizzle over cooled cookies.

7. Keto Almond Butter Cookies

These cookies have a wonderful nutty flavor and a texture that’s somehow both crispy and tender.

Ingredients:

1 cup almond butter (smooth or crunchy)
1/2 cup erythritol
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sliced almonds (optional topping)

Step-by-Step Instructions:

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix almond butter, erythritol, egg, vanilla, baking soda, and salt in a bowl until smooth.

Step 3: Roll dough into 1-inch balls and place on the baking sheet.

Step 4: Flatten each ball with a fork in a crisscross pattern or with the bottom of a glass.

Step 5: Press sliced almonds on top of each cookie if desired.

Step 6: Bake for 10-12 minutes until edges are golden.

Step 7: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

8. Keto Cream Cheese Cookies

These melt-in-your-mouth cookies have a subtle tang from the cream cheese and are incredibly tender.

Ingredients:

4 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup erythritol
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Step-by-Step Instructions:

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Beat cream cheese and butter together until smooth and creamy.

Step 3: Add erythritol and beat until fluffy, about 2 minutes.

Step 4: Mix in the egg and vanilla extract.

Step 5: In a separate bowl, combine almond flour, baking powder, and salt.

Step 6: Add dry ingredients to the cream cheese mixture and mix until a soft dough forms.

Step 7: Scoop dough onto the baking sheet and flatten slightly.

Step 8: Bake for 12-15 minutes until edges are lightly golden.

Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

9. Keto Cinnamon Walnut Cookies

These cookies have a wonderful spice blend and the crunch from walnuts adds great texture.

Ingredients:

2 cups almond flour
1/3 cup butter, melted
1/2 cup erythritol
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts

Step-by-Step Instructions:

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix melted butter, erythritol, egg, and vanilla in a large bowl.

Step 3: In another bowl, combine almond flour, cinnamon, nutmeg, baking powder, and salt.

Step 4: Add dry ingredients to wet ingredients and stir until combined.

Step 5: Fold in the chopped walnuts.

Step 6: Scoop dough onto baking sheet and flatten slightly.

Step 7: Bake for 12-15 minutes until edges are golden.

Step 8: Cool on baking sheet for 5 minutes before moving to a wire rack.

10. Keto Shortbread Cookies

These buttery, crumbly cookies are simple but absolutely luxurious. They’re perfect with coffee or tea.

Ingredients:

2 cups almond flour
1/2 cup butter, softened
1/3 cup powdered erythritol
1 teaspoon vanilla extract
1/4 teaspoon salt

Step-by-Step Instructions:

Step 1: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

Step 2: Beat butter and powdered erythritol together until light and fluffy, about 3 minutes.

Step 3: Add vanilla extract and mix well.

Step 4: Add almond flour and salt, mixing until a crumbly dough forms.

Step 5: Press the dough together and roll it out between two sheets of parchment paper to about 1/4-inch thickness.

Step 6: Cut into desired shapes using cookie cutters.

Step 7: Place on baking sheet and bake for 15-18 minutes until edges are just starting to brown.

Step 8: Cool completely on the baking sheet. These cookies are very delicate when warm.

What to Serve Keto Cookies With

Keto cookies are versatile treats that pair wonderfully with many beverages and accompaniments:

Hot Beverages: A cup of black coffee, unsweetened almond milk latte, or herbal tea complements the sweetness perfectly. The warmth of the drink brings out the buttery notes in the cookies.

Cold Drinks: Sugar-free vanilla iced coffee, cold brew, or unsweetened iced tea make refreshing pairings, especially on warm days.

Keto-Friendly Ice Cream: Serve cookies alongside a scoop of homemade keto ice cream or store-bought low-carb vanilla ice cream for an indulgent dessert.

Whipped Cream: A dollop of sugar-free whipped cream adds luxurious richness to any cookie.

Nut Butter: Spread almond butter or peanut butter between two cookies for a satisfying sandwich.

Fresh Berries: A small handful of strawberries or raspberries provides a tart contrast to sweet cookies while keeping carbs low.

Top Tips for Perfecting Keto Cookies

Use Room Temperature Ingredients

Cold eggs and butter don’t mix well with other ingredients. Let them sit out for 30 minutes before baking. This creates a smoother dough and better texture.

Don’t Overmix the Dough

Once you add the dry ingredients to the wet ones, mix just until combined. Overmixing develops too much structure in almond flour, making cookies tough instead of tender.

Measure Almond Flour Correctly

Spoon almond flour into your measuring cup and level it off. Don’t pack it down. Packed almond flour leads to dry, dense cookies.

Let Cookies Cool Completely

Keto cookies are often fragile when warm. They firm up significantly as they cool. Patience here really pays off.

Choose Quality Sweeteners

Not all sugar substitutes are created equal. Erythritol has the best texture for baking. Avoid sweeteners that crystallize or have a strong aftertaste.

Adjust Baking Time Based on Size

Smaller cookies bake faster than larger ones. Check at the minimum time and add minutes as needed. Overbaked keto cookies become very hard.

Use Parchment Paper

It prevents sticking better than greasing the pan and makes cleanup easier. Silicone baking mats work great too.

Store Properly

Humidity is the enemy of keto cookies. Store them in an airtight container with a small packet of food-safe silica gel to keep them crisp.

Storing and Reheating Tips

Room Temperature Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Refrigeration: For longer storage, refrigerate cookies in an airtight container for up to 2 weeks. This is especially important in humid climates or during summer months.

Freezing: Keto cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Label with the date and cookie type.

Reheating from Room Temperature: Warm cookies in a 300°F (150°C) oven for 3-5 minutes to refresh their texture. This makes them taste freshly baked.

Reheating from Frozen: Let cookies thaw at room temperature for 30 minutes, or warm them directly from frozen in a 300°F (150°C) oven for 5-7 minutes.

Texture Tips: If cookies become too soft, crisp them up in a 300°F oven for 5 minutes. If they’re too hard, store them with a slice of bread in the container for a few hours—the bread will add moisture back.

Tips for Avoiding Common Baking Mistakes

Don’t Substitute Coconut Flour for Almond Flour: They’re not interchangeable. Coconut flour absorbs much more liquid. If you must substitute, use only 1/4 cup coconut flour for every 1 cup almond flour and add extra eggs.

Avoid Ovens That Run Hot: Use an oven thermometer to verify your oven’s actual temperature. Many ovens run 25°F hotter than the dial shows, which burns keto cookies quickly.

Space Cookies Properly: These cookies don’t spread as much as regular cookies, but they still need 2 inches between them for even heat circulation.

Don’t Skip the Parchment Paper: Greased pans can cause uneven browning. Parchment ensures even baking and prevents sticking.

Mix Sweeteners Wisely: If using liquid sweeteners like stevia, reduce other liquids in the recipe. Too much liquid makes cookies spread and turn out flat and greasy.

Test One Cookie First: If you’re trying a new recipe or making substitutions, bake one test cookie first. This lets you adjust baking time or dough consistency before committing the whole batch.

Don’t Open the Oven Door: Opening the door releases heat and causes temperature fluctuations. Use the oven light to check on cookies instead.

Blend Almond Flour if Grainy: If your almond flour feels coarse, pulse it in a food processor for 30 seconds. Finer flour creates smoother, more tender cookies.

Nutrient	Amount
Calories	90-120
Total Fat	8-10g
Saturated Fat	2-4g
Protein	3-4g
Total Carbs	4-6g
Dietary Fiber	2-3g
Net Carbs	2-3g
Sugar	0-1g
Sodium	50-100mg

Note: Nutritional values vary based on specific ingredients and portion sizes. These are estimates for standard-sized cookies.

Frequently Asked Questions

Can I use coconut flour instead of almond flour in these recipes?

Coconut flour is not a 1:1 substitute for almond flour. Coconut flour is much more absorbent, so you’d need only about 1/4 cup coconut flour for every 1 cup of almond flour, plus you’d need to add extra eggs and liquid. I recommend sticking with almond flour for best results, especially if you’re new to keto baking.

Why are my keto cookies spreading too much or too little?

Cookie spreading depends on dough consistency and oven temperature. If they spread too much, your dough might be too warm or have too much butter—chill the dough for 30 minutes before baking. If they don’t spread enough, your oven might be too hot, or your dough needs more fat. Also, make sure you’re using finely ground almond flour, not almond meal.

What’s the best sugar substitute for keto cookies?

Erythritol-based sweeteners work best because they have a similar texture to sugar and don’t leave a strong aftertaste. Brands like Swerve or Lakanto work wonderfully. Avoid pure stevia as it’s much sweeter than sugar and can create a bitter taste in large amounts. Monk fruit blends are also excellent options.

Can I make these cookies egg-free?

Eggs provide structure and moisture in keto cookies, so removing them is tricky. You can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), but the texture will be different—usually more crumbly. The peanut butter and almond butter cookies work best with this substitution.

How do I keep my keto cookies from being too dry?

Dry cookies usually result from too much almond flour or overbaking. Make sure you’re measuring almond flour by spooning it into the cup rather than scooping, which packs it down. Also, take cookies out when they still look slightly underdone in the center—they’ll continue cooking as they cool. Adding an extra tablespoon of butter can help too.

Why do my keto cookies taste grainy?

Graininess usually comes from the sweetener or coarse almond flour. Some erythritol-based sweeteners have larger crystals. Try using powdered erythritol instead, or pulse regular erythritol in a blender to make it finer. Also, make sure you’re using blanched almond flour, not almond meal, as it’s finer and creates a smoother texture.

Can I double or halve these recipes?

Absolutely! These recipes scale well. When doubling, you might need to mix the dough in batches to ensure everything combines evenly. When halving, the proportions still work perfectly, though you might need to adjust baking time slightly—start checking a minute or two earlier.

How long do keto cookies take to cool?

Most keto cookies need at least 5-10 minutes on the baking sheet to set, then they can be transferred to a wire rack. Full cooling takes about 20-30 minutes. They firm up significantly during this time, so don’t judge their texture when they’re still warm.

Can I add regular chocolate chips to keto cookies?

While you can technically add regular chocolate chips, they contain sugar and will increase the carb count significantly. Each tablespoon of regular chocolate chips adds about 7-9g of carbs. Sugar-free chocolate chips keep the cookies truly keto-friendly with minimal impact on net carbs.

What’s the shelf life of keto cookies?

At room temperature in an airtight container, keto cookies last 5-7 days. In the refrigerator, they’ll keep for up to 2 weeks. In the freezer, they can last up to 3 months. The key is keeping them in an airtight container to prevent them from absorbing moisture or drying out.

There you have it—ten incredible keto cookie recipes that prove you don’t have to give up treats to maintain a low-carb lifestyle. Each recipe brings something special to the table, from rich chocolate indulgence to refreshing lemon brightness. The beauty of these cookies is that they’re not just “good for keto cookies”—they’re genuinely delicious cookies that happen to be keto-friendly.

I’ve made each of these recipes countless times, tweaking and perfecting them based on feedback from family and friends who don’t even follow a keto diet. That’s the real test, right? When people who eat regular cookies can’t tell the difference, you know you’ve got something special.

Remember, baking is as much about the process as the result. Don’t stress if your first batch isn’t perfect. Every oven is different, every brand of almond flour has slightly different properties, and even humidity affects how cookies turn out. The more you bake these, the more you’ll develop an instinct for what works best in your kitchen.

What I love most about having a variety of keto cookie recipes is that you’re never bored. Monday might call for classic chocolate chip comfort. Wednesday could be a lemon cookie kind of day. And when friends come over for coffee on Saturday, those cream cheese cookies will impress everyone.

These recipes have been game-changers for staying consistent with keto. When you have delicious, satisfying treats readily available, you’re far less tempted by the sugar-loaded options everywhere else. Plus, knowing you can bake a fresh batch of cookies anytime takes away that feeling of restriction or deprivation that sometimes comes with dietary changes.

So grab your almond flour, preheat that oven, and get baking! Your kitchen is about to smell amazing, and your cookie jar is about to become your favorite place to visit. Don’t forget to share your creations and let me know which recipe becomes your favorite. Happy baking!