9 Yummy Keto Cookie Recipes

9 Yummy Keto Cookie Recipes

These are 9 of my favorite keto cookie recipes. When I started the keto diet you can’t believe how happy I was to be able to make some chocolate chip cookies that tasted delicious.

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These 9 Keto cookie recipes include salted caramel chocolate chip and regular chocolate chip cookies, lemon cookies, and even a fudgy brownie Keto cookie. Check out these tasty treats below and enjoy them while still staying in ketosis.

Keto Chocolate Chip Cookies

Whenever people hear I follow a Keto way of eating, the first thing they say is “Oh, I could never do that”, followed by “I love (insert food here) to much”.

The thing that these people don’t understand, is you can follow a Keto diet and still enjoy the same things they do, such as candy, cake, pasta, bread, and cookies. You just have to prepare them differently. That is why I am sharing my Keto chocolate chip recipe with you today.

I was the cookie king before starting Keto. Cookies (Oreos) were my sweets of choice and can still lead me down the road to a one week binge, but since I have been making these Keto chocolate chip cookies, I haven’t had any slip ups with their sugar filled counterparts.

These are quick to whip up, taste great, and the kids love them also!

So let’s get down to making these delicious Keto chocolate chip cookies.

Macros per cookie

179 Cal / 17g Fat / 4g Carbs / 2g Fiber / 2g Net Carbs / 5g Protein

Makes 10 Cookies


•3/4 cup Softened butter

•2/3 cup Swerve Sweetener

•2 Eggs

•2 tsp Vanilla Extract

•1 cup Almond Flour

•1/2 tsp Baking soda

•1/2 tsp salt

•1/2 9 Ounce Bag Lily’s Chocolate Chips


1. Pre-heat your oven to 350

2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined

3. Add 2 eggs and vanilla and mix until combined

4. Combine almond flour, baking soda, and salt in a medium bowl

5. Add dry ingredients to wet ingredients and mix until combined

6. Fold in Lily’s Chocolate Chips

7. Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are).  Flatten them out by pressing down on the top slightly

8. Bake for 10-12 minutes

9. Let cool on the cookies sheets for 30 minutes, when hot they may brake easily!

Keto Oreos

If you know me then you know I can polish off a whole pack of Oreos in one episode of Law & Order. To say Oreos are my Cookies would be an understatement.

So, imagine my shock when I saw these Keto Oreo Cookies on Pinterest. I made them that night and while they are are not an exact replica of the famous Oreos, they are a great Keto cookie to make for you and the kids.

Are these even real? Keto Oreo cookies that are sugar-free, gluten-free and certainly guilt-free! With only 1g net carbs per cookie, they’re 100% low carb!

Macros per cookie

136 Cal / 12.3g Fat / 2.8g Carbs / 1.9g Fiber / 0.9g Net Carbs / 4.5g Protein

Makes 10 Cookies


• ½ cup almond flour

• 6 tbsp granulated erythritol

• 1 egg

• 5 tbsp baking cacoa powder

• 2 tbsp avocado oil

• 1 tsp vanilla extract

• ½ tsp baking powder

• 1 pinch of salt

Vanilla Cream Ingredients:

• ⅓ cup soft butter

• 3 tbsp powdered erythritol

• 1 tsp vanilla extract

• 1 vanilla pod, scraped


1. Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.

2. Add the egg and whisk until the ingredients have combined fully.

3. In a separate bowl, mix the almond flour and baking powder.

4. Add a pinch of salt.

5. Add the flour mixture to the liquid chocolate mixture and start to combine both with your hands.

6. Knead until you get a slightly sticky but firm dough.

7. At this point, preheat your oven to 350°F/180°C.

8. Place the dough between two sheets of parchment paper and roll it out until it’s approx. 5mm or 0.2″ thick. (It may be easier to split the dough into two or three parts to do this.)

If the dough is still too sticky and you can’t roll it out properly don’t worry, that’s quite normal for this recipe.

9. The two sheets of parchment paper prevent the dough from sticking to the rolling pin, but you can also wrap the dough in plastic wrap and chill it in the fridge for at least 1-2 hours for easier rolling of the dough.

10. Cut out the cookies using a 2″ (5cm) circle-shaped cookie cutter.

11. 6 Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-7 minutes.

12. Take the cookies out of the oven and let them cool down.

13. While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + inside of vanilla pod until pale and fluffy.

14. Place approx. 1 tbsp of the vanilla buttercream on one of the chocolate cookies and press another equally sized chocolate cookie on top.

Make sure the cookies are cold when you do this.

15. Chill the cookies in the fridge for at least 1 hour before enjoying these little treats!

Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

Keto Gingersnap Cookies

These Keto gingersnap cookies are the perfect holiday treat. You will love these Keto cookies and your family won’t even know these are low carb and Keto friendly.

These Keto Gingersnap Cookies will remind you of the carb version your grandmother use to have.

Macros per cookie

77.8 Cal / 7.1g Fat / 0.8g Carbs / 1.9g Fiber / 2.3g Protein

Makes 24 Cookies


• 2 cups almond flour

• ¼ cup unsalted butter

• 1 cup erythritol

• 1 large egg

• 1 tsp. vanilla extract

• ¼ tsp. salt

• 2 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• ¼ tsp. ground cloves

• ½ tsp. ground cinnamon


1. Preheat oven to 350°F. In a large mixing bowl, mix the dry ingredients together.

2. In a small bowl, mix the wet ingredients of melted unsalted butter, egg, and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients. Blend with a hand mixer until combined. The cookie batter will be slightly stiff and crumbly.

4. Use a tablespoon to measure out each cookie. Flatten the top of each cookie with a spatula or just use your fingers.

6. Bake for 10-12 minutes at 350F or until they’re lightly browned on top.

Recipe and pictures from recommended tips

No Bake Keto Brownie Cookies

These no bake Keto brownie cookies are the best and quickest treat to make when you have a craving for something sweet.

These no bake Keto brownie cookies only require 4 ingredients and can me made in less then 3 minutes.

The secret to these delicious Keto cookies is the added monk fruit sweetened maple syrup, which gives it it’s sweetness.

Macros per cookie

97 Cal / 7.5g Fat / 5g Carbs / 3g Fiber / 2g Net Carbs / 4.5g Protein

Makes 20 Cookies


• 2 Cups syrup Nutilight Sugar Free Hazelnut Spread & Dark Chocolate

• 1/2 cup sugar-free maple syrup

• 3/4 cup coconut flour

• 1/4 cups Lilly’s chocolate chips


1. In a microwave-safe bowl or stovetop, melt your chocolate spread of choice with sticky sweetener of choice until combined.

2. Add your coconut flour and mix well until a dough is formed.

3. Add your chocolate chips. Using your hands, roll small balls and place on a lined plate.

4. Press each ball into a cookie shape and refrigerate until firm. 

Recipe and pictures from The Big Mans World.

Keto Lemon Cookies

These Keto lemon cookies are soft and thick. They are packed full of flavor and will leave you in Keto heaven. These and the Keto Salted Caramel Chocolate Chip Cookies.

The most important ingredient used in these Keto lemon cookies has to be lemon. You can use bottle lemon, but recommend using fresh lemon juice.

The benefits of using fresh lemon are the same as using any other fresh ingredient, fresh lemon provide more flavorful, have no preservatives or additives, and just taste better overall.

In addition, one more important ingredient in these cookies is cream of tartar. Cream of tartar is one of those things that I had never heard of until I started baking frequently.

Basically, cream of tartar is an ingredient that helps these cookies to rise while they bake, and it also prevents them from burning on the bottom while they bake.

Macros per cookie

84.6 Cal / 7.9g Fat / 3.08g Carbs / 1.83g Fiber / 1.25 Net Carbs / 2.4g Protein

Makes 24 Cookies


1 1/2 cup Almond Flour

1/2 cup Coconut Flour

2 tsp Cream of tartar

• 1 tsp Baking Soda

1/2 tsp Xanthan Gum

Pinch of salt

• 1/2 cup Butter (1 stick)

3/4 cup Lakanto Monkfruit

• 2 Eggs

• 1 tbsp Lemon Zest

1 tsp Lemon Extract

• 1 tbsp Lemon Juice


1/3 cup Lakanto Powdered Sweetener

• 1 tbsp Almond Milk, or milk of choice

• Finely grated lemon zest for garnish, optional


1. Preheat oven to 350F and line baking sheet with parchment paper.

2. In a large bowl, mix togetgher almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.

3. In a seperate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.

4. Slowly mix in dry ingrediants and combine to form dough.

5. Roll the individual cookies into 1-1 1/4″ balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.

6. Spread the glaze on the cooled cookies. Let stand until the glaze is set, about 10 minutes.

Keto Salted Carmel Chocolate Chip Cookies

These Keto Salted Caramel Chocolate Chip Cookies are rich, chewy and even better than their sugary, carb loaded counterparts.

A tasty caramel filled Keto cookie topped with chocolate chips served warm fresh out the oven with a side of almond will put you in Keto bliss. Learn how to make these delicious Keto Salted Caramel Cookies below.

Macros per cookie

189 Cal / 17g Fat / 4.7 Carbs / 6g Protein

Makes 18 Cookies


• 3 cups blanched almond flour

• 1 tablespoon grass-fed collagen gelatin

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon caramel extract

½ cup sugar-free maple syrup

• ½ cup unrefined coconut oil melted

• 1 cup sugar-free dark chocolate chips

• Maldon sea salt flakes


1. Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.

2. Combine the almond flour, gelatin, baking soda, and salt in a large mixing bowl.

3. Crack the eggs into a medium mixing bowl. Add the vanilla extract and caramel extract and whisk to combine. Add the maple syrup and coconut oil to the egg mixture, whisking as you pour.

4. Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.

5. Using a rubber spatula, fold the chocolate chips into the batter.

6. Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.

7. Sprinkle with sea salt flakes, and let cool for 10 minutes.

Recipe and pictures from Recommended tips

Keto Pumpkin Snickerdoodles

Macros per cookie

154 Cal / 13g Fat / 7g Carbs / 4g Fiber / 3g Net Carbs / 4g Protein

Makes 12 Cookies


• ½ Cup Softened Butter

• ½   Cup Gentle Sweet

• 2 Tablespoons Pumpkin I use canned pumpkin puree, nothing added

• 2 Large Eggs

• 2 Teaspoons Vanilla Extract

• ½ Teaspoon Baking Soda

• ½ Teaspoon Mineral Salt

• 1 Cup Trim Healthy Mama Baking Blend (OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal)

• 1 – 1 ½ Teaspoons Pumpkin Pie Spice

For the Cream Cheese Filling

• 4 Ounces Softened Cream Cheese

• 1 Tablespoon Gentle Sweet

• 1 Teaspoon Vanilla Extract

For the “Coating”

• ¼ Cup Erythritol

• ¼ Teaspoon Pumpkin Pie Spice


1. Preheat oven to 350.

2. Cream butter and Gentle Sweet until smooth.

3. Add pumpkin, eggs and vanilla and beat well.

4. Add baking soda, mineral salt, baking blend (or flours), and pumpkin pie spice and mix again until combined.

5. Refrigerate dough for 20-30 minutes.

Make the Cream Cheese Mixture

• In a medium size bowl, beat the softened cream cheese with the Gentle Sweet and vanilla. Place in refrigerator to chill until ready to assemble cookies (20 minutes or so).

Assembling the cookies

1. Using a small sized cookie scoop, scoop out two balls of dough at a time.

2. Lightly spray hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle.

3. Place a small amount (think ½ teaspoon) of cream cheese mixture in the center, then flatten another ball of dough and carefully lay it on top.

4. Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside.

5. Gently squeeze the dough back into a ball shape.

6. In a shallow dish, combine the sweetener of choice and the pumpkin pie spice for the “sugar coating” of the cookie.

7. Roll in sweetener/spice mixture until well coated, then place on a greased baking sheet.

8. Using your fingers, lightly press the ball into a circle – the cookies do not spread, so they will keep their shape.

9. Bake for 10-11 minutes.

10. Allow to rest on the pan for 5-10 minutes before attempting to move.

11. Store completely cooled cookies in the refrigerator.

Keto Double Chocolate Chip Cookies

Double the chocolate equals double the deliciousness! These Keto Double Chocolate Chip Cookies are chewy and are made without any flower.

I’m sure these will become your favorite keto Cookies after trying them once.

Macros per cookie

115 Cal / 10g Fat / 3.8g Carbs / 2.4g Fiber / 1.4g Net Carbs / 4g Protein

Makes 18 Cookies


• 1 cup natural creamy almond butter

• 2/3 cup confectioners erythritol

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons peanut butter powder

• 2 large eggs

• 1 tablespoon melted salted butter

• 2 tablespoons water

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon baking soda

• 1/4 cup sugar free dark chocolate chips


1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.

3. Form the cookie dough into 1 1/2 inch to 2 inch balls.  You can make them smaller to yield more cookies.

5. Place the cookie dough balls on the prepared baking sheet. Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

Recipe from Peace, Love, & Low Carb

Keto Peanut Butter Cookies

Maybe the easiest Keto cookie on this list to make with just 4 ingredients, don’t be filled by their simplicity, they are super delicious.

Macros per cookie

79 Cal / 6.6g Fat / 2.5g Carbs / .8g Fiber / 1.7g Net Carbs / 3.5g Protein

Makes 12 Cookies


• ½ cup Peanut Butter

• ¾ cup almond flour

• 1 egg

• 2 teaspoons stevia


1. Preheat the oven to 350 ° F.

2. In a bowl, combine Peanut Butter, almond flour, eggs and stevia.

3. Mix well until homogeneous.

4. Roll into a ball about 1 tbsp. and put on a baking sheet that has been lined with parchment paper.

5. Use a wet fork to crush the cookies until you have about 1/2 inch thick.

6. Cook for 13 to 15 minutes. Store in an airtight container in the refrigerator.

Recipe from Kim Spired DIY

The Keto God