20+ Best Keto Cookies: Low-Carb Cookie Recipes That Actually Taste Amazing (2025)

Craving cookies on keto? You don’t have to give up your favorite treats when following a low carb diet. These keto cookie recipes prove that sugar free baking can produce cookies just as delicious as traditional ones – maybe even better.

From classic chocolate chip cookies to creative keto cookie recipes, these low carb cookies satisfy your sweet tooth without kicking you out of ketosis. We’ve included detailed recipes using almond flour and coconut flour, plus tips for perfect keto baking every time.

Confession: I ate an entire batch of keto chocolate chip cookies in one sitting once. Not my proudest moment, but also… no regrets. These are THAT good.

Whether you love cookies recipe variations or want to master the basics, this guide has you covered. Let’s bake some amazing keto cookies!

📋 Table of Contents

• Keto Cookie Baking Basics
• Keto Chocolate Chip Cookies
• Keto Peanut Butter Cookies
• Keto Snickerdoodles
• Keto Sugar Cookies
• Double Chocolate Keto Cookies
• Keto Butter Cookies
• No-Bake Keto Cookies
• Pro Baking Tips
• Troubleshooting
• Frequently Asked Questions

Keto Cookie Baking Basics

Before we dive into the recipes, understanding keto baking fundamentals will help you achieve perfect cookies every time.

Essential Ingredients for Keto Cookies

Flour Substitutes:

• Almond flour: The most common flour for keto cookies. Use finely ground blanched almond flour for best results.
• Coconut flour: Highly absorbent – use 1/4 cup for every 1 cup of almond flour. Requires extra eggs or liquid.
• Combination: Many great recipes use both almond flour and coconut flour together.

Sugar Free Sweeteners:

• Erythritol: Most popular sugar free option. Use granulated for cookies, powdered for frosting.
• Monk fruit sweetener: Zero glycemic impact, blends well with erythritol.
• Allulose: Closest to real sugar in behavior – browns well, no cooling effect.

Fats:

• Butter: Use softened butter (not melted) for best cookie texture. Butter adds flavor and helps cookies spread properly.
• Coconut oil: Good dairy-free option, creates slightly crispier cookies.

Keto vs Regular Cookies: Nutrition Comparison

Keto Chocolate Chip Cookies

The classic chocolate chip cookie, made keto-friendly! These cookies have crispy edges, soft chewy centers, and are loaded with sugar free chocolate chips.

📝 Classic Keto Chocolate Chip Cookies Recipe

Ingredients:

• 2 cups blanched almond flour
• 1/3 cup granulated erythritol (or preferred sugar free sweetener)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup butter, softened (not melted)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup sugar free chocolate chips (Lily’s brand recommended)

Instructions:

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking soda, and salt.
3. Add softened butter and mix until crumbly.
4. Add egg and vanilla extract. Mix until a smooth cookie dough forms.
5. Fold in chocolate chips until evenly distributed throughout the dough.
6. Using a cookie scoop or spoon, place 12 dough balls onto the prepared baking sheet, spacing 2 inches apart.
7. Flatten each ball slightly with your palm.
8. Bake for 10-12 minutes until edges are golden brown. Centers will look slightly underdone – this is normal!
9. Let cookies cool on the baking sheet for 10 minutes (they firm up as they cool).
10. Transfer to a wire rack to cool completely.

Net carbs per cookie: 2g | Yield: 12 cookies

🍫 Chocolate Chip Cookie Variations:

• Double chocolate chip: Add 2 tbsp unsweetened cocoa powder to the dough
• Walnut chocolate chip: Add 1/2 cup chopped walnuts with the chocolate chips
• Sea salt chocolate: Sprinkle flaky sea salt on top before baking
• White chocolate macadamia: Use sugar free white chocolate chips and macadamia nuts

Keto Peanut Butter Cookies

These keto peanut butter cookies require only 3 ingredients and are naturally gluten free! The natural peanut butter gives them amazing flavor while the dough comes together in minutes.

📝 3-Ingredient Peanut Butter Cookies

Ingredients:

• 1 cup natural peanut butter (no sugar added, just peanuts and salt)
• 1/2 cup granulated erythritol or monk fruit sweetener
• 1 large egg

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a mixing bowl, combine peanut butter, sweetener, and egg. Mix until a thick dough forms.
3. Roll the dough into 12 equal balls and place on the prepared baking sheet.
4. Using a fork, press each ball to flatten, creating the classic crosshatch pattern.
5. Bake for 10-12 minutes until edges are set.
6. Cool completely on the baking sheet – these cookies are fragile when warm!

Net carbs per cookie: 2g | Yield: 12 cookies

Upgraded Peanut Butter Cookie Variations:

• Chocolate drizzle: Melt sugar free chocolate, drizzle over cooled cookies
• PB&J thumbprint: Make an indent before baking, fill with sugar free jam after cooling
• Peanut butter blossoms: Press a sugar free chocolate candy into each warm cookie
• Chocolate peanut butter: Add 2 tbsp cocoa powder to the dough

📝 Chewy Peanut Butter Cookies (5 Ingredients)

For an even chewier peanut butter cookie, try this enhanced recipe:

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup powdered erythritol
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp vanilla extract

Follow the same method as above. The baking soda creates a chewier, puffier cookie texture.

Net carbs per cookie: 2g | Yield: 12 cookies

Keto Snickerdoodles

Soft, chewy, and coated in cinnamon-sugar – these keto snickerdoodles are just like the classic!

📝 Recipe

For the cookie dough:

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the cinnamon coating:

• 2 tbsp granulated erythritol
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, cream of tartar, baking soda, salt, and 1 tsp cinnamon.
3. Add softened butter, egg, and vanilla. Mix until smooth dough forms.
4. In a small bowl, combine coating ingredients: 2 tbsp erythritol and 1 tsp cinnamon.
5. Roll dough into 18 balls. Roll each ball in the cinnamon coating.
6. Place on baking sheet and flatten slightly.
7. Bake 9-11 minutes until edges are set.
8. Cool on baking sheet 10 minutes before transferring to wire rack.

Net carbs per cookie: 2g | Yield: 18 cookies

Keto Sugar Cookies

Perfect for decorating, holiday baking, or enjoying plain. These keto sugar cookies have a delicate butter flavor and crisp texture.

📝 Recipe

Ingredients:

• 2 cups blanched almond flour
• 1/2 cup powdered erythritol
• 1/4 tsp salt
• 1/3 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional but recommended)

Instructions:

1. In a mixing bowl, combine almond flour, powdered erythritol, and salt.
2. Add softened butter, egg, vanilla, and almond extract. Mix until dough comes together.
3. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes (this makes rolling easier).
4. Preheat oven to 350°F. Line baking sheet with parchment paper.
5. Roll dough between two sheets of parchment to about 1/4 inch thickness.
6. Cut out shapes with cookie cutters. Re-roll scraps as needed.
7. Carefully transfer cookies to baking sheet.
8. Bake 8-10 minutes until edges are just golden.
9. Cool completely before decorating.

Net carbs per cookie: 1g | Yield: 24 cookies

🎄 Keto Royal Icing for Sugar Cookies:

Ingredients:

• 2 cups powdered erythritol (process in blender if not already powdered)
• 2-3 tbsp heavy cream or almond milk
• 1/2 tsp vanilla extract
• Food coloring as desired

Mix until smooth, adding more cream for thinner consistency or more powdered sweetener for thicker. Pipe or spread onto cooled cookies.

Double Chocolate Keto Cookies

Rich, fudgy, and loaded with chocolate – these double chocolate cookies are for serious chocolate lovers!

📝 Recipe

Ingredients:

• 1 1/2 cups blanched almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter, melted and cooled slightly
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar free chocolate chips

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add melted butter, egg, and vanilla. Mix until dough forms.
4. Fold in chocolate chips.
5. Scoop 12 cookies onto baking sheet, flatten slightly.
6. Bake 10-12 minutes until tops look dry but centers are still soft.
7. Cool on pan 10 minutes – they will be very soft until cooled!

Net carbs per cookie: 3g | Yield: 12 cookies

Keto Butter Cookies

Classic European-style butter cookies with a melt-in-your-mouth texture. These require only a few simple ingredients and let the butter flavor shine.

📝 Recipe

Ingredients:

• 1 cup butter, softened (2 sticks)
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 2 cups blanched almond flour
• 1/4 tsp salt

Instructions:

1. Cream butter and powdered erythritol until light and fluffy (about 3 minutes).
2. Add vanilla extract and mix.
3. Add almond flour and salt, mix until just combined.
4. For piped cookies: Transfer to a piping bag with a star tip.
5. For slice-and-bake: Roll into a log, wrap, and chill 1 hour. Slice into rounds.
6. Preheat oven to 325°F. Pipe or place cookies on parchment-lined sheet.
7. Bake 12-15 minutes until edges are lightly golden.
8. Cool completely – these are delicate!

Net carbs per cookie: 1g | Yield: 30 small cookies

No-Bake Keto Cookies

No oven required for these easy treats! Perfect for hot days or when you want cookies fast.

🥥 No-Bake Coconut Cookies

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tbsp almond butter or peanut butter
• 2 tbsp powdered erythritol
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Mix all ingredients in a bowl until well combined.
2. Form into 10 balls or drop by spoonfuls onto parchment paper.
3. Freeze for 30 minutes until firm.
4. Store in refrigerator or freezer.

Net carbs per cookie: 1g | Yield: 10 cookies

🍫 No-Bake Chocolate Peanut Butter Cookies

Like classic no-bakes, but without the oats!

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/4 cup natural peanut butter
• 1/4 cup powdered erythritol
• 1 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract

Instructions:

1. In a saucepan, melt coconut oil over low heat.
2. Whisk in cocoa powder, peanut butter, and erythritol until smooth.
3. Remove from heat. Stir in coconut and vanilla.
4. Drop by spoonfuls onto parchment paper.
5. Refrigerate until firm (about 30 minutes).

Net carbs per cookie: 2g | Yield: 12 cookies

Pro Keto Cookie Baking Tips

✅ For Perfect Keto Cookies Every Time:

1. Don’t overbake: Keto cookies firm up significantly as they cool. Remove from oven when edges are golden but centers still look slightly underdone.
2. Cool on the baking sheet: Let cookies rest 5-10 minutes before moving to a wire rack.
3. Chill warm dough: If cookie dough is too soft to handle, refrigerate 30 minutes.
4. Use quality sugar free sweeteners: Erythritol, monk fruit, or allulose work best. Avoid maltitol.
5. Measure almond flour correctly: Spoon flour into measuring cup and level off. Don’t pack it.
6. Room temperature ingredients: Use softened butter (not melted) and room temperature eggs for best texture.
7. Use parchment paper: Always line your baking sheet with parchment paper for easy removal.
8. Flatten cookies: Keto cookies don’t spread as much as regular cookies. Flatten dough balls before baking.

Storage Tips:

• Room temperature: Store in an air tight container for 3-4 days
• Refrigerator: Up to 1 week in an air tight container
• Freezer: Up to 2-3 months. Thaw at room temperature before serving.

Troubleshooting Common Cookie Problems

Why are my keto cookies dry or crumbly?

Almond flour cookies can be dry if overbaked or if the recipe doesn’t have enough fat. Solutions:

• Add an extra egg yolk
• Add 1-2 tablespoons more butter
• Reduce baking time by 1-2 minutes
• Make sure you’re not using too much flour

Why do my cookies spread too much?

The cookie dough may be too warm. Solutions:

• Chill dough for 30 minutes before baking
• Make sure you’re using softened butter, not melted butter
• Ensure you’re using the right amount of flour
• Check that your baking soda/powder isn’t expired

Why do my cookies have a cooling aftertaste?

This is caused by erythritol. Solutions:

• Use powdered erythritol instead of granulated
• Switch to allulose (no cooling effect)
• Blend erythritol with monk fruit sweetener

Can I substitute coconut flour for almond flour?

Not directly! Coconut flour absorbs much more liquid. Use 1/4 cup coconut flour for every 1 cup almond flour, and add extra eggs or liquid to compensate.

Frequently Asked Questions

Are these cookies really sugar free?

Yes! These keto cookie recipes use sugar free sweeteners like erythritol and monk fruit that don’t raise blood sugar. They taste sweet without the sugar or carbs.

How many net carbs are in keto cookies?

Most of our keto cookie recipes have 1-3g net carbs per cookie. This allows you to enjoy 2-3 cookies while staying within your daily carb limit.

Can I use regular flour instead of almond flour?

Regular flour would add too many carbs and the cookies wouldn’t be keto-friendly. Stick with almond flour or coconut flour for low carb cookies.

Why do my cookies taste grainy?

This is usually from sweetener that hasn’t dissolved. Use powdered erythritol for smoother texture, or blend granulated sweetener in a blender before using.

How do I make my cookies chewier?

For chewier cookies, reduce baking time, add an extra egg yolk, or include 1/4 cup coconut flour in the recipe (which absorbs moisture and creates chewiness).

Can I freeze keto cookie dough?

Yes! Form dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.

Final Thoughts on Keto Cookies

Keto cookies prove that sugar free, low carb baking doesn’t mean sacrificing flavor. With these recipes, you get:

• ✅ Classic cookie flavors you love (chocolate chip, peanut butter, snickerdoodles)
• ✅ Only 1-3g net carbs per cookie
• ✅ No sugar crashes or carb guilt
• ✅ Treats delicious enough to share with anyone
• ✅ Simple ingredients: almond flour, butter, eggs, sugar free sweetener

Start simple: Try the 3-ingredient peanut butter cookies first – they’re foolproof and delicious. Once you nail those, explore the chocolate chip, snickerdoodles, and other cookie recipes.

Remember: the key to great keto cookies is using quality ingredients (blanched almond flour, good butter, sugar free chocolate chips) and not overbaking. Pull them from the oven when they look slightly underdone, and they’ll be perfect once cooled.

Happy baking! 🍪