10 Simple Keto Cookie Recipes for Your Kitchen

Craving something sweet but staying keto? These amazing low-carb cookie recipes let you enjoy dessert without breaking your diet.

Each recipe uses simple ingredients and delivers incredible flavor that’ll make you forget you’re eating healthy treats.

01. Cinnamon Almond Butter Cookies

Rich butter cookies packed with warm cinnamon and nutty almond flavor. These gluten-free treats come together quickly and taste absolutely incredible.

Ingredients: 2 cups almond flour, ½ cup butter (softened), ⅓ cup powdered erythritol, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ cup sliced almonds.

How To Make Cinnamon Almond Butter Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream the softened butter with erythritol until light and fluffy, about 3 minutes with an electric mixer.

2. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together almond flour, cinnamon, baking powder, and salt, then gradually mix into the butter mixture until a soft dough forms.

3. Roll dough into 1-inch balls and place on prepared baking sheet, spacing them 2 inches apart. Gently flatten each cookie with your fingers and press sliced almonds on top for extra crunch and visual appeal.

4. Bake for 12-15 minutes until edges are lightly golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

02. Chewy Chocolate Keto Cookies

Decadently rich chocolate cookies with the perfect chewy texture. These satisfy any chocolate craving while keeping your carb count incredibly low.

Ingredients: 1½ cups almond flour, ⅓ cup unsweetened cocoa powder, ½ cup powdered erythritol, ¼ cup melted coconut oil, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cup sugar-free chocolate chips.

How To Make Chewy Chocolate Keto Cookies

1. Preheat oven to 325°F and line a baking sheet with parchment paper. Whisk together almond flour, cocoa powder, erythritol, baking soda, and salt in a large mixing bowl until no lumps remain.

2. In another bowl, beat eggs with melted coconut oil and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and stir until a thick, fudgy dough forms.

3. Fold in chocolate chips gently, then scoop dough into 12 portions using a cookie scoop or spoon. Place on prepared baking sheet and flatten slightly with your fingers for even baking.

4. Bake for 10-12 minutes until centers look just set but still soft. Don’t overbake or they’ll lose that perfect chewy texture. Cool on baking sheet for 10 minutes before moving.

5. Let cookies finish cooling on a wire rack. They’ll continue to firm up as they cool while maintaining that amazing fudgy center we all love.

03. Coconut Lime Cookie Bars

Tropical-flavored bars with tangy lime and sweet coconut flavors. The crispy crust perfectly balances the creamy, zesty filling for an amazing dessert experience.

Ingredients: 2 cups almond flour, ½ cup shredded unsweetened coconut, ⅓ cup melted butter, ¼ cup powdered erythritol, 4 oz cream cheese (softened), 2 large eggs, ¼ cup fresh lime juice, 2 tablespoons lime zest, ½ cup powdered erythritol (for filling), ¼ teaspoon salt.

How To Make Coconut Lime Cookie Bars

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. Mix almond flour, shredded coconut, melted butter, and ¼ cup erythritol until mixture resembles coarse crumbs.

2. Press crust mixture firmly into the bottom of your prepared pan, creating an even layer. Bake for 12-15 minutes until edges are lightly golden and crust feels set when touched.

3. While crust bakes, beat softened cream cheese with remaining erythritol until smooth and creamy. Add eggs one at a time, then mix in lime juice, lime zest, and salt until completely combined.

4. Pour lime filling over the hot crust and return to oven for 20-25 minutes until center is just set and no longer jiggly when gently shaken.

5. Cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares. The bars will firm up beautifully and develop incredible flavor as they chill.

04. Vanilla Cinnamon Sugar Cookies

Classic sugar cookies with warm cinnamon and rich vanilla flavors. These taste just like store-bought cookie dough but with zero guilt and amazing homemade quality.

Ingredients: 2½ cups almond flour, ½ cup softened butter, ½ cup powdered erythritol, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ¼ teaspoon salt.

How To Make Vanilla Cinnamon Sugar Cookies

1. Cream butter and erythritol in a large bowl until light and fluffy, about 4 minutes with an electric mixer. Beat in egg and vanilla extract until well incorporated and mixture looks smooth.

2. Whisk together almond flour, cinnamon, baking powder, and salt in a separate bowl. Gradually add dry ingredients to butter mixture, mixing until a soft cookie dough forms.

3. Wrap dough in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to handle and shape into perfect cookies.

4. Preheat oven to 350°F and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place 2 inches apart on prepared sheets.

5. Bake for 11-13 minutes until edges are set and lightly golden. Centers should still look slightly soft. Cool on baking sheet for 5 minutes before transferring to wire rack.

05. No-Bake Peanut Butter Bars

Creamy peanut butter bars that require zero baking time. These quick and easy treats come together in minutes and taste absolutely incredible.

Ingredients: 1 cup natural peanut butter, ½ cup coconut oil (melted), ½ cup powdered erythritol, ¼ cup almond flour, 1 teaspoon vanilla extract, ¼ teaspoon salt, ¼ cup sugar-free chocolate chips (optional).

How To Make No-Bake Peanut Butter Bars

1. Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal later. In a large mixing bowl, stir together peanut butter and melted coconut oil until completely smooth and well combined.

2. Add powdered erythritol, almond flour, vanilla extract, and salt to the peanut butter mixture. Mix thoroughly until everything is evenly distributed and the mixture holds together when pressed.

3. Transfer mixture to your prepared pan and press down firmly with clean hands or the back of a spoon, creating an even layer that reaches all corners of the pan.

4. Sprinkle chocolate chips on top if using, then gently press them into the surface. Refrigerate bars for at least 2 hours until completely firm and set throughout.

5. Use parchment paper to lift bars from pan, then cut into 16 squares with a sharp knife. Store covered in refrigerator for best texture and flavor.

06. Chewy Coconut Cookies

Nutty coconut cookies with incredible chewy texture throughout. These come together in just thirty minutes, making them perfect for unexpected guests or sudden cravings.

Ingredients: 2 cups unsweetened shredded coconut, 3 large egg whites, ½ cup powdered erythritol, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, ¼ teaspoon salt.

How To Make Chewy Coconut Cookies

1. Preheat oven to 325°F and line a baking sheet with parchment paper. In a large bowl, whisk egg whites until they become foamy and start to hold soft peaks.

2. Gradually add erythritol to the egg whites while continuing to whisk until mixture becomes thick and glossy. Stir in vanilla extract, almond extract, and salt until evenly combined.

3. Fold in shredded coconut gently but thoroughly, making sure every strand gets coated with the sweet egg white mixture for maximum flavor and binding.

4. Drop spoonfuls of mixture onto prepared baking sheet, spacing them about 2 inches apart. Shape each cookie slightly with your fingers to create neat, rounded mounds.

5. Bake for 18-22 minutes until cookies are golden brown on the outside but still slightly soft in centers. Cool completely on baking sheet before removing to maintain perfect texture.

07. Matcha Mint Chocolate Bars

Refreshing mint bars with earthy matcha flavor and rich chocolate coating. These taste like elevated Thin Mints with sophisticated flavors that’ll impress everyone.

Ingredients: 1½ cups almond flour, 2 tablespoons matcha powder, ½ cup powdered erythritol, ¼ cup coconut oil (melted), 1 teaspoon peppermint extract, ¼ teaspoon salt, ½ cup sugar-free dark chocolate chips, 2 tablespoons coconut oil (for chocolate coating).

How To Make Matcha Mint Chocolate Bars

1. Line an 8×8 inch pan with parchment paper and set aside. In a large bowl, whisk together almond flour, matcha powder, erythritol, and salt until completely combined and no green streaks remain.

2. Add melted coconut oil and peppermint extract to the dry ingredients, stirring until mixture forms a cohesive dough that holds together when pressed between your fingers.

3. Press dough firmly and evenly into prepared pan, creating a smooth, compact layer. Refrigerate for 30 minutes until completely firm and easy to cut cleanly.

4. Cut chilled mixture into 16 rectangular bars using a sharp knife. Place bars on a parchment-lined baking sheet and return to refrigerator while preparing chocolate coating.

5. Melt chocolate chips with 2 tablespoons coconut oil in microwave, stirring every 30 seconds until smooth. Dip each bar in melted chocolate, letting excess drip off before placing on parchment.

6. Refrigerate chocolate-coated bars for 15 minutes until coating is completely set and firm to the touch. Store covered in refrigerator for best results.

08. Peanut Butter Chocolate Chip Cookies

Simple five-ingredient cookies packed with peanut butter and chocolate flavors. These quick treats prove that sometimes the best recipes are also the easiest ones.

Ingredients: 1 cup natural peanut butter, 1 large egg, ½ cup powdered erythritol, 1 teaspoon vanilla extract, ⅓ cup sugar-free chocolate chips.

How To Make Peanut Butter Chocolate Chip Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix peanut butter, egg, erythritol, and vanilla extract until completely smooth and well combined.

2. Fold in chocolate chips gently, distributing them evenly throughout the dough for perfect chocolate in every single bite of these amazing cookies.

3. Scoop dough into 12 portions using a cookie scoop or spoon, placing them 2 inches apart on your prepared baking sheet for even cooking and perfect shape.

4. Bake for 10-12 minutes until edges are set and lightly golden. Centers should still look slightly soft and underbaked for that perfect chewy texture we all love.

5. Cool cookies on baking sheet for 10 minutes before transferring to a wire rack. They’ll continue firming up while maintaining that incredible soft, chewy center throughout.

09. Simple Peanut Butter Cookies

Classic peanut butter cookies using just four basic ingredients. Kids absolutely love these scrumptious low-carb treats that taste exactly like traditional cookies.

Ingredients: 1 cup natural peanut butter, 1 large egg, ½ cup powdered erythritol, 1 teaspoon vanilla extract.

How To Make Simple Peanut Butter Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup and perfect cookie removal every single time.

2. Combine all ingredients in a medium mixing bowl, stirring thoroughly until mixture forms a smooth, cohesive dough that holds together beautifully when shaped into balls.

3. Roll dough into 12 equal balls and place them 2 inches apart on your prepared baking sheet, giving them plenty of room to spread during baking.

4. Use a fork to create classic crisscross patterns on top of each cookie, pressing down gently to flatten them slightly for even cooking throughout.

5. Bake for 10-12 minutes until edges are lightly golden and centers look just set. Don’t overbake or they’ll become too crispy instead of perfectly tender.

6. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack, allowing them to finish setting up with ideal texture.

10. Berry Pecan Cheesecake Bars

Creamy cheesecake bars loaded with fresh berries and crunchy pecans. You can definitely have your cake and eat it too with these amazing low-carb treats.

Ingredients: 1½ cups almond flour, ½ cup chopped pecans, ¼ cup melted butter, ¼ cup powdered erythritol, 16 oz cream cheese (softened), 2 large eggs, ½ cup powdered erythritol (for filling), 1 teaspoon vanilla extract, ¾ cup mixed fresh berries, ¼ teaspoon salt.

How To Make Berry Pecan Cheesecake Bars

1. Preheat oven to 325°F and line a 9×9 inch pan with parchment paper. Mix almond flour, chopped pecans, melted butter, and ¼ cup erythritol until mixture resembles coarse crumbs with visible pecan pieces.

2. Press crust mixture firmly into bottom of prepared pan, creating an even layer that goes into all corners. Bake for 15 minutes until lightly golden and set.

3. Beat cream cheese with remaining erythritol until completely smooth and creamy, about 3 minutes. Add eggs one at a time, then vanilla extract and salt, mixing until perfectly combined.

4. Pour cheesecake filling over hot crust and gently fold in fresh berries, distributing them evenly throughout the creamy mixture for beautiful color and flavor.

5. Bake for 25-30 minutes until center is almost set but still slightly jiggly when gently shaken. The bars will continue setting as they cool completely.

6. Cool to room temperature, then refrigerate for at least 4 hours or overnight before cutting into squares. This chilling time develops the best flavor and perfect slicing texture.

Final Thoughts

These keto cookie recipes prove you don’t need to sacrifice flavor when following a low-carb lifestyle. Each treat delivers incredible taste and satisfaction.

Start with your favorite flavors and experiment with different combinations. Your kitchen will smell amazing and your sweet tooth will thank you.