Best KETO Cookies Recipes

Cookies are loved by one and all.

For people who are willing to follow the Keto diet plan, can enjoy them as well. They have been creatively modified to make them low carb, yet high in fats and protein.

Here some recipes of cookies which are ‘Keto friendly’ yet palatable and delicious.



1 cup (100 g) unsweetened shredded coconut

¼ cup (52 g) coconut oil, melted

⅓ cup (27 g) cacao powder

3 tablespoons erythritol, xylitol or monk fruit sweetener

2 tablespoons melted cacao butter

1 tablespoon cacao nibs


1      Line a baking sheet with parchment paper or a silicon baking sheet.

2      Combine all of the ingredients in a large bowl and stir to coat.

3      Scoop the mixture with a spoon and shape into a biscuit-like shape and transfer to the prepared baking sheet.

4      Repeat with remaining mixture. Once complete, transfer to the freezer for 15 minutes.

5      Remove from the freezer and serve. Alternatively, keep on the counter in an airtight container for up to 3 days, or in the fridge for up to 2 weeks.

Calories: 142

Calories from Fat: 130

Total Fat: 14.5

Saturated Fat: 11.6 g

Sodium: 3 mg

Carbs: 8.2 g

Dietary Fiber: 2 g

Net Carbs: 6.2 g

Protein: 1.1 g



2/3 cup (79 g) almond flour

1/4 cup (28 g) coconut flour

2 Tablespoons (10 g) coconut flakes

1 large egg, whisked

3 Tablespoons (45 ml) ghee, melted

Stevia, to taste (or erythritol)

1 teaspoon (5 ml) vanilla extract

1 Tablespoon (6 g) ginger powder

1 teaspoon cinnamon (optional)

Dash of nutmeg and cloves (optional)

Pinch of (1 g) baking soda


1      Preheat oven to 350 F (175 C).

2      Combine all the ingredients in a mixing bowl to form a dough.

3      If you have time, place the dough in the fridge for 15-20 minutes to chill.

4      Then using a cookie cutter, form small cookies.

5      Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.

6      Remove from oven and place on a cooling rack. They get harder after cooling. 


  • Serving Size: 2 cookies Calories: 237 Sugar: 1 g Fat: 21 g Carbohydrates: 7 g Fiber: 5 g Protein: 6 g


Dry Ingredients

  • 1 cup (110 grams) finely ground blanched almond flour
  • 1/4 cup (35 grams) sunflower seed kernels, roughly ground
  • 1/2 cup (55 grams) shredded unsweetened coconut
  • 1/3 cup (45 grams) fermented vegan protein unflavored/unsweetened
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon finely ground grey sea salt

Wet Ingredients

  • 1/2 cup (105 grams) coconut oil
  • 1/3 cup (65 grams) granulated erythritol
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (110 grams) stevia-sweetened chocolate chips


1      Preheat oven to 325°F (163°C) and line two baking sheets with silicone baking mats or parchment paper.

2      Place the dry ingredients in a medium-sized bowl. Toss to combine.

3      Place the wet ingredients in the bowl of your stand mixer or in a large bowl. Mix on medium with your stand mixer or hand mixer until creamy, about 20 seconds. Add the dry mixture and continue to mix until incorporated, about 15 seconds.

4      During the last couple of seconds, add the chocolate chips and mix just until incorporated, about 10 seconds.

5      Pinch about a tablespoon and a half of the dough into your hands. Roll into balls and press onto the prepared baking sheets. Repeat with remaining dough until a total of 18 cookies have been made, placing them at least 1-inch (2.5 cm) apart from one another and the sides.

6      Transfer the baking sheets to the preheated oven and bake for 15 to 17 minutes, or until lightly golden and only slightly cracked on the sides.

7      Transfer the baked cookies to a cooling rack and allow to cool for 10 minutes before digging in.

8      Best served with a glass of full-fat coconut milk for dunking.

Calories: 148

Calories from Fat: 127

Total Fat: 14.1

Saturated Fat: 8.3 g

Cholesterol: 10> mg

Sodium: 34 mg

Carbs: 5.5 g

Dietary Fiber: 2.3 g

Net Carbs: 3.2 g

Protein: 2.9 g



1 cup (120 g) almond meal

1 small egg, whisked

3 Tablespoons (45 ml) ghee, melted

Stevia, to taste

1 teaspoon (5 ml) vanilla extract

1 Tablespoon lemon zest

1/2 teaspoon (2 ml) lemon extract

Pinch of (1 g) baking soda


1      Preheat oven to 350 F (175 C).

2      Mix all the ingredients together in a mixing bowl to form a dough.

3      Chill the dough for 20 minutes in the fridge.

4      Using a stencil or cookie cutter, or just your hands, form the dough into 8 small round cookies.

5      Place on a parchment paper lined baking tray.

6      Bake for 15-20 minutes until the cookies are slightly browned.

7      Remove from oven and place on a cooling rack. They’ll crisp up after cooling.


  • Serving Size: 2 cookies Calories: 242 Sugar: 1 g Fat: 23 g Carbohydrates: 5 g Fiber: 3 g Protein: 7 g


If you’re interested KETOSIS we recommend ‘The Essential Keto Cookbook’ as a very useful resource to guide you through your keto journey and provide easy, nutritious ‘keto friendly’ meal plans and recipes.