Pizza night is back. 43 keto Italian recipes. See the Menu →
I bake cookies most weeks. It took a long time and a lot of bad batches to figure out the right flour blends, sweeteners, and techniques that give keto cookies actual texture. These 42 recipes cover chocolate chip, peanut butter, holiday cutouts, quick single-serve options, and everything in between. No grainy, crumbly, or fake-tasting cookies here.
I invented these by accident when I added too much almond flour to my butter bars. Heavy cream and vanilla cut the sweetener taste, and chilling the dough before baking is what gives them that chewy center with crispy edges. 3.2g net carbs for two cookies.
My mom always had a cookie jar on the counter, and this is the recipe that brought that back. The almond and coconut flour blend gets the texture close to Toll House. I pull mine at 9 minutes for soft centers with crispy edges. 1.2g net carbs per cookie.
I make this at 9pm when I want one cookie, not a whole pan. One bowl, no eggs, two minutes in the microwave. It works in the air fryer and oven too. The almond and coconut flour combo keeps it soft at 2.5g net carbs.
My go to when I want chocolate and chocolate in the same cookie. I mix cocoa powder into the dough, fold in chips, press it into a ramekin, and microwave for 60 seconds. Single serve, fudgy center, 2.8g net carbs.
I started baking cookies this way two years ago and never went back to the oven for these. The air fryer crisps the outside golden brown while the center stays gooey, all in six minutes. They freeze as dough balls and bake straight from frozen.
My kids actually ask for these every October, which still surprises me. It took four rounds of testing to get the texture right, and the trick was blotting the pumpkin puree on paper towels before mixing. Thick, chewy, and the allspice almost got cut but I'm glad it stayed.
I tried every three ingredient peanut butter cookie on the internet and they all crumbled. Beef gelatin was the fix nobody talks about. Half a tablespoon in the dough gives these real chew, and the roasted salted peanuts folded in add crunch. Just 1g net carb per cookie.
I've been tweaking these every fall since 2021. You roll almond flour dough into little boats, fill them with a caramelized pecan mixture, and the edges go candy crisp in the oven. They look like tiny pies but eat like cookies. 1.3g net carbs each.
I genuinely grieved these when I went keto, so I spent a year recreating them. No eggs, just butter doing the binding, because the egg version came out cakey. ChocZero white chips melt better than the others I tested. Chill overnight for the best spread.
I made this for one reason: a real cookie after dinner without a whole batch on the counter. Chocolate hazelnut spread melts inside the center while chocolate chips stud the outside. Works in the oven, microwave, or air fryer, all under 10 minutes.
I start my holiday baking list early every year and these are always on it. The spiral looks like hours of work but it's a simple roll, chill, and slice. Maple pecan filling inside a buttery shortbread base at 1.2g net carbs per cookie.
I make these almost every week. Five minutes on the stove, drop onto parchment, freeze to set. Oat fiber gives them that classic oat cookie flavor without a single carb from oatmeal. The trick is hitting a full rolling boil for one minute or they won't firm up.
I reach for this more than any other single serve recipe. Peanut butter, almond flour, and sweetener mixed in a bowl, pressed flat with fork marks, microwaved for 60 seconds. Done before the craving has time to build. 4g net carbs.
My backup when I don't have peanut butter on hand. Same quick method as the microwave peanut butter version but with white chocolate chips and macadamia nuts. One bowl, one minute, one cookie at 3.4g net carbs.
I wanted a cookie that works for everyone at my table, so there's no flour of any kind here. Cocoa powder, powdered sweetener, eggs, and vanilla whipped together and baked. Crackly top, fudgy center, 1g net carb. You flatten them with a greased spoon because they won't spread on their own.
I developed this for 8pm cravings when I have zero motivation to dig through the pantry. Three ingredients: butter, sweetener, almond flour. One bowl, 8 minutes in the oven. It's also my base recipe for adding cocoa powder, chips, or sprinkles.
I've been making these every holiday since 2018. The almond and coconut flour dough rolls out cleanly and holds its shape through cutouts and royal icing. My trick is chilling the cut shapes on the sheet pan for 15 minutes before baking so they don't spread.
I make this small batch when I want a fresh sugar cookie without a full dozen sitting on the counter all week. Six cookies with buttercream frosting, 1.1g net carbs each. Same flavor as my full recipe, just portioned for one sitting.
I've been refining this for years, and the biggest lesson was that traditional shortbread ratios don't translate to almond flour. I pull them from the oven when they still look soft because they firm up as they cool into a real buttery snap. Great base for dipping in chocolate.
I stopped buying the boxed version after I nailed these. Thick, chewy chocolate cookies with peppermint baked in, made with melted dark chocolate and coconut oil in the dough. 3.4g net carbs and they disappear fast in December.
I get 60 cookies from four egg whites, which is a ratio I love. Three ingredients, piped onto a sheet, baked low and slow. They're crispy outside and dissolve like a cloud inside. At 0.3g net carbs and 5 calories each, I keep these around for evening coffee.
I started making these in 2018 when I wanted something more elegant with my afternoon coffee. The eggs need a full 5 minutes of whipping to get that light, spongy center, and chilling the batter before baking is what creates the signature hump. 1.6g net carbs per shell.
I grew up eating Little Debbie oatmeal creme pies and peeling the cookies apart to eat the filling first. Oat fiber and molasses extract get the flavor remarkably close, and the marshmallow cream filling sets up after an hour in the freezer. 1.4g net carbs per sandwich.
I make the graham crackers from scratch using 15 drops of graham cracker extract in the dough, which is what makes these actually taste right. Sugar free marshmallows get toasted and pressed with dark chocolate between two crackers. No campfire needed.
My kids ask for these all summer long. I bake thin chocolate cookies with cocoa powder, press vanilla ice cream between them, and freeze. The recipe makes just two sandwiches, which is the right amount to avoid a freezer full of temptation.
I split one batch of dough into strawberry, vanilla, and chocolate, press them together, and slice. My first attempt went straight into the oven without chilling and all three colors bled into a muddy mess. Chill first, and the tri color slices come out clean every time.
I make these for both Valentine's Day and Christmas because that deep red color works for both. Cocoa powder in the dough keeps them soft and chewy while white chocolate chips melt into every bite. Only 1.4g net carbs each.
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