Mac & cheese, lasagna, pot pie — all keto. Warm Up →
I bake cookies almost every week. It took years of testing to find the right flour blends, sweeteners, and techniques that give keto cookies real bakery texture. These 42 recipes cover chocolate chip, peanut butter, holiday cutouts, quick single-serve options, and everything in between. No grainy, crumbly, fake-tasting cookies here.
The recipe everyone asks for first. I have tested more chocolate chip cookie recipes than I can count, and these are the ones that made the cut.
Almond flour base with a chewy center and slightly crispy edges. The combination of heavy cream and vanilla in the dough removes that fake sweetener taste. I chill the dough before baking and it makes all the difference.
The secret is combining almond flour and coconut flour, which creates a texture almost identical to a classic Toll House cookie. Thin, buttery, and loaded with chocolate chips. The one my kids actually choose over regular cookies.
One cookie, one bowl, two minutes in the microwave. No eggs, no batch temptation, no leftovers. I make this at 9pm when I want something sweet and don't want to wake the house.
Cocoa powder in the dough and chocolate chips folded in. Rich, fudgy, and intensely chocolatey. One cookie in a ramekin, microwaved in 60 seconds. Single-serve portion control at its best.
Air fried for crispy edges and a soft, gooey center. The almond and coconut flour base bakes up golden brown in the air fryer in 6 minutes. I make these when I want cookies fast and don't want to heat the oven.
Pumpkin puree, cinnamon, nutmeg, and allspice folded into a chewy almond flour dough with chocolate chips. Thick, soft, and cake-like. Every October this goes into heavy rotation at our house.
Nut-based cookies are naturally low carb, which makes them some of the easiest keto cookies to bake. Rich, buttery, and satisfying.
The secret ingredient is beef gelatin, which gives these an extra chewy, almost taffy-like texture. Roasted salted peanuts folded right into the dough add crunch in every bite.
Shortbread-style cookie cups filled with a brown sugar pecan pie filling. I punch out the dough, shape it into boats, and fill them before baking. All the pecan pie flavor without making a whole pie.
Buttery dough loaded with macadamia nut chunks and sugar-free white chocolate chips. I chill the dough overnight and the cookies spread thin and crispy in the oven. My favorite flavor combination in cookie form.
Chocolate hazelnut spread stuffed inside an almond flour cookie. Mix, mold, stuff, and bake. One cookie, three cooking methods: oven, microwave, or air fryer. The Nutella flavor comes through strong.
A sugar cookie dough rolled around a maple pecan filling, chilled, sliced, and baked. The spiral looks impressive but the technique is straightforward. I make these for holiday cookie platters every year.
For the days when I want a cookie in under 5 minutes. Microwave, no bake, and minimal ingredient options that still taste great.
Cocoa, coconut, peanut butter, and heavy cream heated on the stove, then dropped onto parchment to set. No oven, no baking, five minutes start to finish. I keep these in the freezer for grab-and-go snacking.
Mix peanut butter, almond flour, and sweetener in a bowl, press into a disc, microwave for 60 seconds. Warm, gooey, and ready before the craving passes. This is my most-used single-serve recipe.
Same quick method as the peanut butter version, but with white chocolate chips and chopped macadamia nuts. Sixty seconds in the microwave. I alternate between this and the PB version depending on my mood.
No flour of any kind. Just cocoa powder, powdered sweetener, eggs, and vanilla whipped together and baked. They come out with a crackly meringue-like top and a fudgy center. Shockingly good for how simple they are.
Three ingredients: butter, sweetener, and almond flour. Cream, mix, scoop, bake. The simplest cookie on this page, and a great base if you want to add chocolate chips, sprinkles, or cocoa powder.
The timeless cookie flavors that work for holidays, afternoon tea, or just because. These are the recipes I come back to year after year.
Cut-out sugar cookies that hold their shape and take royal icing beautifully. The almond and coconut flour dough rolls out clean and cuts into any shape. I use these for holiday decorating with my kids every year.
Makes just six cookies with buttercream frosting on top. I use this recipe when I want a fresh cookie or two without a full batch sitting on the counter tempting me all week.
Melt-in-your-mouth shortbread from almond flour, coconut flour, butter, and monk fruit. The dough is versatile: swap in lemon extract, dip in chocolate, or add sprinkles. Elegant and simple.
A chocolate cookie base dipped in mint-infused dark chocolate. Thick, chewy, and a dead ringer for the Girl Scout version. I bake a batch in December and they never last the week.
Egg whites whipped with cream of tartar and powdered sweetener until stiff peaks form, then piped and baked low and slow. Light, airy, and they practically dissolve on your tongue. Makes 60 cookies from four egg whites.
Classic French madeleines with a delicate shell shape. Egg yolks, melted butter, and almond flour give them a rich, tender crumb. I make these when I want something a little more refined with my afternoon coffee.
Cookie sandwiches, s'mores, and fun flavors that go beyond the basics. My kids request these constantly.
Two soft oatmeal-style cookies sandwiching a marshmallow cream filling. Oat fiber and molasses extract give them that nostalgic Little Debbie flavor. I freeze them for an hour before eating and the texture is spot-on.
Homemade graham cracker base, toasted sugar-free marshmallow, melted dark chocolate. Graham cracker extract in the dough is the key. I make these on summer nights even without a campfire.
Chocolate cookie pressed around vanilla ice cream, frozen, and sliced. Makes just two, so you get a treat without a freezer full of temptation. My kids ask for these every week in the summer.
One batch of dough divided into three: strawberry, vanilla, and chocolate, then layered side by side. The tri-color slices look amazing and each layer has its own distinct flavor. Fun to make with kids.
Red velvet dough with cocoa powder and white chocolate chips folded in. Soft, chewy, and that deep red color makes them look festive without much effort. I bake these for Valentine's Day and Christmas.
15 more recipes from the collection.
