These keto cookies are absolutely divine – crispy on the edges, chewy in the center, and completely sugar-free! I’ve been perfecting this recipe for years, and I’m so excited to finally share it with you. The secret is using a combination of allulose and monk fruit sweetener, which gives these cookies that perfect texture and taste that rivals traditional sugar cookies.
What I absolutely love about this recipe is how incredibly easy it is to make. You don’t need any fancy equipment or hard-to-find ingredients. Everything comes together in about 15 minutes, and then you just pop them in the oven. They’re perfect for those of us following a keto lifestyle who still want to enjoy delicious homemade treats without the guilt.
I’m often asked why these cookies taste so good despite being keto-friendly, and honestly, it comes down to using quality ingredients and the right sweetener ratio. The butter is absolutely essential – don’t skip it or use a substitute. The vanilla extract brings so much flavor, and the almond flour creates that tender crumb we all crave in a cookie.
These cookies are perfect for meal prep, and they store beautifully in an airtight container for up to five days. You can also freeze them for up to three months, which makes them ideal for those moments when you need a quick keto-friendly dessert. I love serving these with a cup of coffee or tea in the afternoon, and they’re always a hit when I bring them to keto-friendly gatherings.
If you’re new to keto baking, this is the perfect recipe to start with. It teaches you the basics of how sweeteners work in baking and how to achieve that perfect cookie texture without any flour. Once you master this recipe, you’ll find yourself making them all the time. Trust me, your friends and family won’t even realize they’re eating keto cookies – they’ll just know they’re delicious!
For more keto-friendly recipes, check out my Delicious Heavy Cream Pasta Recipe and my Best Heavy Cream Alfredo Sauce Recipe. And if you want some tasty sides, my Best Pickled Red Onion Recipe pairs perfectly with any meal. You might also love my Easy Chicken Alfredo Recipe for a complete keto dinner!
If you want to learn more about keto baking techniques, Serious Eats has an excellent guide to baking fundamentals. You can also find helpful tips on Bon Appétit’s cookie recipes for inspiration. For more keto-specific guidance, the New York Times has some great keto cookie variations.
Ingredients
- 2 cups (200g) blanched almond flour
- 1 cup (226g) butter, softened to room temperature
- ¾ cup (150g) allulose or erythritol sweetener
- ¼ cup (50g) monk fruit sweetener
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (170g) sugar-free chocolate chips
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, combine the almond flour, baking soda, sea salt, and optional cinnamon and nutmeg. Set aside and whisk together gently.
- In a large mixing bowl, cream together the softened butter, allulose sweetener, and monk fruit sweetener until light and fluffy, about 2-3 minutes of beating with an electric mixer.
- Add the egg to the butter mixture and beat on medium speed for about 1 minute until well combined.
- Stir in the vanilla extract and mix until the batter is smooth and creamy.
- Gradually add the almond flour mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Don’t overmix.
- Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- Gently flatten each cookie slightly with the bottom of a glass or your fingers so they’re about ¼ inch thick.
- Bake for 10-12 minutes, or until the edges are just barely golden brown and the centers still look slightly underdone.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set.
- Transfer the cookies to a wire rack to cool completely, about 10 more minutes, before serving or storing.
Pro Tips
- These cookies are best enjoyed fresh from the oven when they’re still slightly warm and chewy. The chocolate chips will be melted and gooey, which is exactly what we’re going for.
- Storage is simple: keep these keto cookies in an airtight container at room temperature for up to 5 days. I like to place parchment paper between layers to prevent sticking.
- Freezing works beautifully with this recipe. Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
- The sweetener ratio is crucial for the best texture and taste. Allulose gives these cookies a more authentic sugar-like texture, while monk fruit adds sweetness without bitterness. If you only have one sweetener, use 1 cup total, though the results may vary slightly.
- Make sure your butter is actually softened to room temperature. Cold butter will make the dough difficult to work with and result in dense, flat cookies. If your kitchen is warm, you may need to chill the dough for 30 minutes before baking.
- Don’t overbake these cookies! They should look slightly underdone in the center when you remove them from the oven. They’ll continue cooking on the hot baking sheet and will firm up as they cool. Overbaking results in dry, crumbly cookies.
- Blanched almond flour is essential for this recipe. Regular almond flour or almond meal has the skin still on and will give you a darker, grainier texture. Blanched almond flour creates a tender, delicate crumb.
- For extra flavor variations, try adding ½ teaspoon of espresso powder to enhance the chocolate, or stir in ½ cup of chopped pecans or macadamia nuts along with the chocolate chips.
- The net carbs per cookie are approximately 2-3 grams, making these truly keto-friendly. The macronutrient breakdown is perfect for maintaining ketosis while enjoying a delicious treat.
- If you prefer a thinner, crispier cookie, flatten the dough portions a bit more before baking and reduce the baking time by 1-2 minutes.
- These cookies are wonderful for dunking in your morning coffee or as an afternoon snack with herbal tea. They pair beautifully with almond milk or unsweetened iced tea.