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10 Keto Cookies Recipes


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Keto Choconut Cookies


Yields:                        18 servings

Prep time:                  0 hours 10 mins

Cook time:                 0 hours 15 mins

Total time:                  0 hours 25 mins

Type:                          Snacks


1/4 c.  coconut oil

4 tbsp. butter, softened

2 tbsp. Swerve sweetener

4 egg yolks

1 c.  sugar-free dark chocolate chips

1 c.  coconut flakes

3/4 c. roughly chopped walnuts


  • Preheat oven to 350° and line a baking sheet with parchment paper. Mix together by stirring coconut oil, butter, sweetener, egg yolks, chocolate chips, coconut, and walnuts in a large bowl.
  • Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B5-0.142 mg (03%)

Vitamin B6- 0.037mg (03%)

Vitamin A-136 IU (06%)

Magnesium – 8mg (03%)

Phosphorous – 34 mg (05%)


Amount per serving 210 g
Total Calories130 kcal
Fats13 g
Protein2 gProtein – 5%

Fat – 77%

Carbohydrates – 18%

Total Carbs2 g
Fiber1  g
Starch0 g

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Keto Vanilla Cookies

vanilla cookies

Yields:                              16 servings

Prep time:                        0 hours 15 mins

Cook time:                       0 hours 35 mins

Total time:                        0 hours 50 mins

Type:                                Snacks


2 cups almond flour

1/3 cup Erythritol

1 pinch Salt

1 teaspoon vanilla extract

1/2 cup Unsalted Butter softened

1 large Egg


  • Preheat oven to 150C/300F. Mix together almond flour, erythritol, salt and vanilla extract in a large bowl. Then, add the butter and egg and mix well until fully combined.
  • Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet. Use food safe gloves to avoid the mixture from sticking to your hands.
  • Bake for 15-25 minutes, until the edges are browned.
  • Leave to cool before storing in an airtight jar, or using as a cheesecake base.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B2- 0.012 mg (01%),

Vitamin B5- 0.033 mg (01%)

Vitamin A-134 IU (06%),

Vitamin E- 0.18 mg (01%)

Vitamin D- 5 IU (01%)

Calcium- 5 mg (01%)

Iron – 0.11 mg (01%)

Amount per serving 25 g
Total Calories126 kcal
Fats12 g
Protein3 g
Total Carbs2  g
Fiber1 gProtein – 4%

Fat – 94%

Carbohydrates – 2%

Starch0.02 g



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Keto Peanut Butter Cookies

peanutbuttercookies 4

Yields:                              20 servings

Prep time:                        0 hours 10 mins

Cook time:                       0 hours 18 mins

Total time:                        0 hours 28 mins

Type:                                Snacks


12 ounces natural peanut butter  crunchy

1/2 cup finely shredded coconut  unsweetened

1/2 cup xylitol

2 large eggs

1 teaspoon  vanilla extract


  • Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside. Mix thoroughly all ingredients in a mixing bowl.
  • Roll the mixture into heaped tablespoon-sized balls and press onto your cookie sheet. Press with a fork or your fingers for crunchy ridges.
  • Bake in the oven for 12-18 minutes or until the tops of the cookies are browning, and the edges are beginning to harden.
  • Leave cookies to cool completely before enjoying.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B3- 2.49 mg (18%),

Vitamin B5- 0.235 mg (05%)

Vitamin E- 1.58 mg (11%)

Vitamin D- 5 IU (01%)

Magnesium- 31 mg (10%)

Phosphorous – 71 mg (10%)

Amount per serving 35 g
Total Calories96 kcal
Fats7.25 g
Protein5 g
Total Carbs4 g
Fiber1 gProtein – 20%

Fat – 65%

Carbohydrates – 15%

Starch0 g



coconut cookies 2

Yields:                              18 servings

Prep time:                        0 hours 05 mins

Cook time:                       0 hours 25 mins

Total time:                        0 hours 30 mins

Type:                                Snacks


3 large egg whites

3.5  ounces unsweetened shredded coconut

1/4  cup Erythritol

1  pinch Salt

3  tbsp Butter melted

12  drops Liquid Stevia


  • Preheat fan forced oven to 150C/300F. In a bowl mix together the egg whites, coconut, Stevia, melted butter and salt. Mix well.
  • Drop tablespoon sized balls onto a lined cookie sheet and press down until they are 1/4in/5mm thick.
  • Bake in the oven for 20 mins, then turn the tray around and bake for another 5 minutes. Remove when the edges are browned.
  • The wafers will seem soft immediately after baking. Let them sit for 10 minutes to harden up.
  • Once cooled, store in an airtight container to retain their crunch.

  Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B2- 0.029 mg (03%),

Vitamin A- 40 IU (02%)

Magnesium- 3 mg (01%)

Potassium – 24 mg (01%)

Amount per serving 13 g
Total Calories57 kcal
Fats1.31 g
Protein0.72 g
Total Carbs0.24 g
Fiber0.1 gProtein – 19%

Fat – 74%

Carbohydrates – 06%

Starch0 g

 Keto Oreo Cookies

keto oreo cookies



  • 144 g almond flour
  • 37 g cocoa powder
  • 13 g black cocoa powder or simply more regular cocoa
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon espresso powder or instant coffee (optional)
  • 80 g unsalted grass-fed butter at room temperature
  • 128 g erythritol
  • 1 egg


  • 56 g grass-fed butter
  • 14 g coconut oil
  • 1 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • 63-125 g Swerve confectioners or powdered sweetener, to taste


  1. Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
  2. Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
  3. Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  5. Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight). Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  6. Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter).
  7. Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
  8. Bake for 8-12 minutes. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you’ll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
  9. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
  10. To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture.
  11. Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set.

Nutrition Information

Calories 86: Fat 8g Carbohydrates 2g Fiber 1g Protein 1g


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Yields:                              18 servings

Prep time:                        0 hours 15 mins

Cook time:                       0 hours 15 mins

Total time:                        0  hours 30 mins

Type:                                Snacks


2 large eggs

1/2 cup unsalted melted butter

2 tbsp. heavy cream

2 tsp. pure vanilla extract

2 3/4 cup almond flour

1/4 tsp. kosher salt

3/4 c. dark chocolate chips

1 tsp. stevia


  • Preheat the oven to 350°.
  • In a large mixing bowl, beat eggs with the butter, heavy cream, and vanilla with electric beater. Beat until mixture is smooth and fluffy.
  • Add almond flour, salt, and stevia in same mixture and mix well with your hands.
  • Add chocolate chips into the cookie batter.
  • Form 1″ balls from cookie mixture and arrange 3″ apart on parchment lined baking sheets.
  • Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray
  • Bake in preheated oven for about 15-20 minutes. Until the cookies are golden.
  • Serve with keto coffee and enjoy.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B1- 0.026 mg (02%)

Vitamin B2- 0.029 mg (03%),

Vitamin A- 157 IU (07%)

Calcium- 7 mg (01%)

Magnesium- 3 mg (01%)

Iron– 0.42 mg (02%)

Amount per serving 115 g
Total Calories45 kcal
Fats4.64 g
Protein0.58 g
Total Carbs0.21 g
Fiber0 gProtein – 4%

Fat – 68%

Carbohydrates – 28%

Starch0 g



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3/4 Cup (84g) Super-Fine Blanched Almond Flour
2 Tbsps (28g) Erythritol
2 Tbsps (28g) Melted Coconut Oil
1 Large Egg Beaten
1 Tsp Vanilla Extract
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
Pinch of Salt
1/3 Cup Sugar-Free Chocolate Chips


Pre-heat oven to 325 Degrees
Add all ingredients to a large bowl and mix until a cookie dough forms
Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 12 cookies) to the baking sheet
Bake for around 10-12 minutes.
The cookies should be golden brown on top (and soft to the touch, NOT FIRM)
Once the cookies are done baking let them cool down completely in the cookie tray itself (they’ll firm up as they cool)
Once cooled, store in an air-tight container for several days.


85 Calories
2.5g Protien
3g Carbs
(2g fiber)
7.5g Fat

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES



Yields:                              02 servings

Prep time:                        0 hours 03 mins

Cook time:                       0 hours 02 mins

Total time:                        0 hours 05 mins

Type:                                Snacks


2 tbsps. Cashew butter

2 tbsps. almond flour

1/8 tsp salt

1/2 tsp baking powder

1 tbsp. unsweetened almond milk

1 egg beaten

1 tsp. stevia

Blueberries for topping


  • Add the cashew butter, almond flour, salt, baking powder, almond milk, beaten egg and stevia in mixing bowl and mix well.
  • Pour this mixture into a shallow ramekin with the blueberries and stir to combine well.
  • Microwave for about 2 minutes.
  • Allow to cool a few minutes before taking it out of the ramekin.
  • Top with almonds flour and enjoy!

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B1- 0.067 mg (06%)

Vitamin B2- 0.175 mg (16%),

Vitamin B5- 0.72 mg (14%),

Vitamin B12- 1.92 µg (80%)

Vitamin A- 250 IU (11%)

Vitamin E- 0.93 mg (06%)

Calcium- 36 mg (04%)

Magnesium- 16 mg (05%)

Iron– 1.58 mg (09%)

Amount per serving 52 g
Total Calories160 kcal
Fats5.52 g
Protein4.79 g
Total Carbs2.06 g
Fiber0.2 gProtein – 23%

Fat – 63%

Carbohydrates – 14%

Starch0.01 g





  • 1 large egg, beaten
  • 1/2 cup salted butter, softened
  • 2 cups superfine blanched almond flour
  • Pinch of kosher salt
  • 1/2 teaspoon baking powder
  • 2/3 cup powdered erythritol sweetener
  • 1 teaspoon vanilla extract
  • 1/3 cup finely chopped walnuts
  • 5 tablespoons sugar free strawberry preserves


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.
  3. Mix well with a fork until a dough is formed.
  4. Place the chopped walnuts on a plate.
  5. Form the dough into 1.5 inch balls and roll in the walnuts to coat.
  6. Place on a parchment-lined cookie sheet.
  7. Bake for 8 minutes.
  8. Remove from oven and press a small dent into the center of each cookie.
  9. Place approximately 1 teaspoon of jam in each cookie dent.
  10. Return to the oven and bake an additional 10 minutes.
  11. Remove and transfer to a rack or platter to cool for 30 minutes. Cookies must be fully cool to stay together – until then they will be quite fragile, so handle gently when transferring.

Nutrition Information

Calories: 165 Fat: 16g Carbohydrates: 5g Fiber: 3g Protein: 4g



Yields:                              6 serving

Prep time:                        0 hours 30 mins

Cook time:                       0 hours 12 mins

Total time:                        0  hours 42 mins

Type:                                Snacks


6 tbsp butter, melted

2 cups superfine almond flour

½ cup white chocolate

1/2 cup  confectioners style erythritol sweetener

1/2 cup  chopped pistachios

1 tsp  vanilla extract


  • Combine all of the cookie ingredients in a medium bowl and mix well.
  • Make into a long roll and wrap tightly with plastic wrap. Refrigerate for 30 minutes.
  • Unwrap and slice into 1/2 inch thick rounds.
  • Bake at 350 degrees (F) for 12 minutes or until golden brown at the edges.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B1- 0.093 mg (08%)

Vitamin B2- 0.037 mg (03%)

Vitamin B6- 0.178 mg (14%)

Vitamin A- 398 IU (17%)

Vitamin K- 9.1 µg (10%)

Calcium- 20 mg (02%)

Magnesium- 16 mg (05%)

Phosphorous -60 mg (09%)

Iron – 0.43 mg (02%)

Amount per serving 40 g
Total Calories135 kcal
Fats12 g
Protein4 g
Total Carbs2 g
Fiber1.1 gProtein – 04%

Fat – 75%

Carbohydrates – 21%

Starch0.17 g

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