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Keto cookies made simple
Simple Keto cookies: almond-coconut flour, sugar-free chocolate, and easy steps for chewy, bakery-style cookies.
Why this recipe works
This simple keto cookie recipe uses almond and coconut flours, sugar-free chocolate, and a lightly sweetened batter. It’s ideal for keto beginners, or anyone wanting a fast, low-carb treat.
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Key takeaways
Two-ingredient-focused dough with almond and coconut flour.
Use sugar-free chocolate for authentic keto flavor.
Store properly to keep texture and freshness.
Recipe guide
This simple keto cookie recipe uses almond and coconut flours, sugar-free chocolate, and a lightly sweetened batter. It’s ideal for keto beginners, or anyone wanting a fast, low-carb treat.
cooks quickly with pantry staples
- Two-ingredient-focused dough with almond and coconut flour.
- Use sugar-free chocolate for authentic keto flavor.
- Store properly to keep texture and freshness.
How to make the keto cookies
Preheat to 350°F (175°C). Line a small baking sheet with parchment. Soften butter to spreadable. Mix dry ingredients (almond flour, coconut flour, erythritol, baking powder, salt). Stir in butter, egg yolk, and vanilla to form a soft dough. Fold in chopped sugar-free chocolate. Divide in two, shape into flattened cookies. Bake 10–12 minutes until edges set and tops are lightly golden. Cool 5 minutes on sheet, then transfer to a rack to cool completely.
practical tips for best results
Tip: use a scale for precise measurements to keep macros accurate. If you don’t have parchment, lightly grease the sheet. For a crisper edge, bake closer to the edge of the sheet.
Variations to try
Optional variations: add 1–2 tsp peanut butter or almond butter for flavor; swap 1 tbsp of chocolate with chopped nuts for texture. Keep portions consistent for even baking.
Ingredients
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp erythritol
- 1 tbsp unsalted butter
- 1 large egg yolk
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 10 g sugar-free dark chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- Soften butter briefly in microwave or room temperature until spreadable.
- Mix almond flour, coconut flour, erythritol, baking powder, and salt in a bowl.
- Stir in butter, egg yolk, and vanilla until a soft dough forms.
- Fold in chopped sugar-free chocolate.
- Divide dough into two equal portions and shape each into a flattened cookie on the prepared sheet.
- Bake 10–12 minutes until edges are set and tops are lightly golden.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely before serving.
FAQs
Is this keto-friendly?
Yes. The recipe is already keto-friendly with almond and coconut flour, erythritol, and sugar-free chocolate.
How should I store leftovers?
Store cookies in an airtight container at room temperature for up to 3–4 days, or freeze for longer storage.
How can I adjust texture?
If you want chewier cookies, let the dough rest 10–15 minutes before shaping and slightly underbake, then cool completely.