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Keto Cookies: quick, simple, two-cookie batch
Simple keto cookies with almond and coconut flour, sugar-free chocolate, and a quick dough. Two cookies per batch, ready in about 22 minutes.
Why this recipe works
This recipe makes simple keto cookies using a blend of almond and coconut flour with a touch of sugar-free chocolate. It suits busy cooks who want a quick, low-carb treat without extra steps or odd ingredients.
- keto cookies recipe
- low carb cookies
- almond flour cookie
- coconut flour cookie
- sugar-free chocolate cookie
- quick keto dessert
- two-cookie batch
Key takeaways
Two cookies per batch, minimal ingredients.
Bake 10–12 minutes for edges set and tops golden.
Cool fully on a rack before serving.
Recipe guide
This recipe makes simple keto cookies using a blend of almond and coconut flour with a touch of sugar-free chocolate. It suits busy cooks who want a quick, low-carb treat without extra steps or odd ingredients.
A straightforward keto cookie that bakes fast and cools quickly.
- Two cookies per batch, minimal ingredients.
- Bake 10–12 minutes for edges set and tops golden.
- Cool fully on a rack before serving.
Prep and bake setup
Preheat to 350°F (175°C). Line a small baking sheet with parchment.
Make the dough
Combine almond flour, coconut flour, erythritol, baking powder, and salt. Mix in butter, egg yolk, and vanilla until a soft dough forms. Fold in chopped sugar-free chocolate.
Shape, bake, and cool
Divide into two portions, flatten into cookies on the sheet, bake 10–12 minutes until edges are set and tops are golden. Cool 5 minutes on sheet, then on a rack.
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 a keto cookie recipe?
Yes. The recipe makes smaller keto-friendly cookies with almond and coconut flour and sugar-free chocolate.
How many cookies does this yield?
Two portions help form two cookies per batch; bake time remains the same.
How to store and finish the cookies?
Let cookies cool fully on a rack before serving to set their texture.