Keto and low-carb diets have been gaining popularity in recent years. There are many benefits to these types of eating, but sometimes it can be difficult to find a good keto or low-carb cookie recipe. That is why we have compiled the top 5 best recipes for you! These cookies are made with ingredients that fit into an incredibly strict diet and will melt in your mouth!
1. Almond Butter Cookies
Almond butter cookies are a classic dessert recipe that is keto and low-carb friendly. This cookie has a healthy dose of protein from the almond butter, which will keep you feeling full for hours after eating it! The best part about these cookies is how crispy they turn out – perfect to satisfy your late-night cravings without blowing your diet. Never forget to check out fast food chain menus when you are looking for keto-friendly options.
How to make Almond Butter Cookies:
-cups of almond butter (unsalted)
– teaspoon salt
– cups of sugar substitute (or another sweetener that fits your diet)
– eggs, beaten until light and fluffy. Add a little vanilla extract for flavor!
– cup coconut flour, sifted
The first step is to preheat your oven to 350°F and grab a medium-sized bowl for mixing together all the ingredients, except eggs. Next, use an electric mixer or whisk in order to beat two eggs with a sugar substitute until they’re light and fluffy (about three minutes). Add vanilla extract for flavor.
-Now that the eggs are ready, it’s time to add them to your bowl of ingredients and mix until well blended (about two minutes). After this is done, use a medium spoon or ice cream scoop in order to create cookie shapes on an ungreased baking sheet with parchment paper.
-Bake for about 13 minutes.
-Allow them to cool for five minutes before removing from the tray and continuing with their next steps, which is letting them rest on a wire rack until they’re completely cooled.
-Once you have these cookies ready to go, store in an airtight container or tin!
2. Chocolate Chip Cookies
Chocolate Chip Cookies are an iconic classic and a favorite for many people, but they can be too high in carbs to eat regularly. Luckily there is a low-carb alternative! This recipe creates the cookies with almond flour instead of wheat or other grains which means that those on keto diets can enjoy these without sacrificing any flavor or texture.
-In a small bowl, whisk together the eggs and coconut cream until combined.
-Add in vanilla extract, heavy whipping cream (or milk), almond flour, baking soda and salt. Whisk to combine everything well. Add chocolate chips if desired then stir briefly just to incorporate them into the batter before mixing again with a wooden spoon.
-Put a large baking pan in the oven and preheat it to 375 degrees Fahrenheit.
-Spray liberally with cooking spray or grease lightly with butter or oil on top of parchment paper, then spoon out dollops (about one tablespoon each) onto the pan. Bake for about 18 minutes until set and flat. Remove from oven and let cool before transferring to a wire rack.
-Store in an airtight container at room temperature for up to three days or freeze them instead, then thaw before enjoying!
3. Chewy Sugar-free Coconut Macaroons
Chewy Sugar-free Coconut Macaroons are a delicious and nutritious low-carb, keto cookie that is perfect for your sweet tooth!
- ¼CAlmond flour (or ½ C almond meal)
- ½ tsp. baking powder
- ½ tsp. xanthan gum or guar gum
- ⅛tsp. salt
- Optional: ½tsp. vanilla extract
⅓CShredded unsweetened coconut, lightly toasted in the oven for about five minutes at 350°F on a parchment-lined baking sheet and cooled before using (or use finely ground sweetened flaked coconut)
- ¼ C sugar-free dark chocolate chips or chopped semisweet chocolate
- ⅓ C sugar-free yogurt
- ¼CHeavy or whipping cream (or coconut milk)
- ½ tsp. vanilla extract
- Optional: ¾tsp. rum, brandy, Grand Marnier, or other liquor of choice for a delightful boozy dessert!
- Directions: Preheat oven 350°F. Line an eight-inch square baking pan with parchment paper or spray with nonstick cooking oil
- In a medium mixing bowl, whisk together the almond flour, baking powder, xanthan gum and salt until well combined
- Stir in toasted coconut (or finely ground sweetened flaked coconut), dark chocolate chips (or chopped semisweet chocolate), and vanilla extract
- Add the sugar-free yogurt (or coconut milk or heavy cream) to form a soft dough
- Using your hands, press the dough evenly over the bottom of the prepared baking pan. Bake for 20-25 minutes until golden brown at 350°F
- Cool on a wire rack before cutting into 16 squares
- Store in an airtight container – they will keep up to five days refrigerated or one month frozen.
4. Flourless Cinnamon Oatmeal Cookies
Flourless Cinnamon Oatmeal Cookies
– ½ cup finely ground coconut flour (or almond meal)
– ¼ tsp. cinnamon
– ½ teaspoon baking powder – Pinch of salt
– ¼ teaspoon xanthan gum or guar gum, optional but recommended for texture and stability in moist baked goods like these cookies; use a little more if not using any other gums
– ⅛ cup granulated sugar substitute such as Swerve Sweetener (to taste) **See Note Below* OR up to one full cup less or more depending on desired sweetness level
– ¼ tsp. pure vanilla extract
– ⅛ cup unsweetened applesauce
– ½ tbsp. melted butter or coconut oil, optional but recommended for texture and moisture in the cookies; omit if using a no-fat option such as almond flour)
– Up to one egg according to preference (I omitted it because I use banana which is my binding agent of choice)
Instructions: In a medium bowl sift together all dry ingredients except sugar substitute OR Swerve Sweetener). Add wet ingredients separately including any optional eggs and mix well with electric beaters until thoroughly combined into the doughy batter or thick frosting-like consistency – this will help bind everything together without being too crumbly.
– If you want a smooth and even texture, add up to one egg according to preference
– Add sugar substitute (or Swerve) for sweetness as needed; I added ½ cup of Truvia which is the equivalent of about ¾ cups regular cane sugar or ⅔ cup brown sugar
– Mix in crushed nuts if desired – I used walnuts because they’re my favorite!
I made these cookies with almond flour so that they would be lighter than buttery cookie recipes. They have a soft crunch from the nut pieces and an earthiness from the cinnamon. The maple syrup gives them just enough sweetness without being overpowering like honey can sometimes be. Ginger helps make gingerbread cookies taste their classic best and pairs well with the cinnamon.
5. Low Carb Brownie Bites
These brownies are a classic favorite that has been tweaked to be keto-friendly. I’ve used almond flour instead of traditional all-purpose flour which eliminates the need for an egg. Almond milk is substituted with melted butter and cocoa powder while coconut oil replaces vegetable oils or margarine. The batter becomes thin enough when stirred well, but the brownies will be dense and soft.
##How to make Low Carb Brownie Bites
– Preheat oven to 350 degrees.
– Add almond flour, cocoa powder, and salt together in a bowl; whisk until combined.
– In another bowl mix eggs with sugar, vanilla extract, coconut oil or butter, and half of the milk for about two minutes (make sure all ingredients are mixed).
– Pour wet mixture into dry mixture and stir until mixed.
– Add remaining milk and mix again, for about one minute or until the batter is smooth.
– Drop golf ball size of dough onto a parchment paper-lined baking sheet with space between each brownie bite (about an inch).
– Place into oven and bake for 12 minutes. Let cool on a wire rack before removing from baking sheets.
There are many baked goods we can’t have when following the keto diet because they contain too many carbs. Cookies are not only something that gives us great joy but also brings happiness to others as well. That’s why we need to have high-quality keto and low-carb cookies.