These Magic Keto Cookies are soft, rich, and incredibly satisfying — all without the carbs and sugar found in traditional cookies. Made with almond flour, coconut oil, and your favorite sugar-free sweetener, they deliver a warm, melt-in-your-mouth texture perfect for keto lifestyles. They mix together quickly, bake in minutes, and offer endless variations. Whether you’re craving a sweet snack, prepping for the week, or serving guests, these cookies are easy, customizable, and wonderfully guilt-free.
Ingredients
- 2 cups almond flour
- ½ cup erythritol or preferred keto sweetener
- ¼ cup unsweetened cocoa powder (optional for chocolate version)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips (optional)
- ¼ cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, sweetener, cocoa powder (if using), baking soda, and salt.
- In a separate bowl, whisk melted coconut oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Fold in chocolate chips and nuts, if using.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them slightly apart.
- Bake for 15–20 minutes, or until edges are lightly golden and the cookies feel set.
- Let them cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
- Enjoy once fully cooled, or store for later.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: ~18–20 cookies
- Cuisine: Keto / Low-Carb
- Course: Dessert / Snack
Tips & Variations
- Don’t overbake — keto cookies firm up as they cool.
- Add spices like cinnamon or nutmeg for extra warmth.
- Use monk fruit or stevia blends if you prefer a different sweetener.
- Mix in peanut butter for a nutty twist, or add shredded coconut for extra texture.
- Adjust sweetness gradually to fit your taste.
Approximate Nutrition (per cookie)
(Values vary based on sweetener and add-ins.)
- Calories: ~110–130
- Protein: ~3–4 g
- Fat: ~10–12 g
- Saturated: ~3–4 g
- Carbs: ~3–5 g
- Net Carbs: ~1–2 g (depending on sweetener used)
- Fiber: ~2 g
- Sugar: ~0–1 g
- Sodium: low
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, sweetener, cocoa powder (if using), baking soda, and salt.
- In a separate bowl, whisk melted coconut oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Fold in chocolate chips and nuts, if using.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them slightly apart.
- Bake for 15–20 minutes, or until edges are lightly golden and the cookies feel set.
- Let them cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
- Enjoy once fully cooled, or store for later.
Notes
FAQs
Can I substitute almond flour with coconut flour?
Yes, but you must adjust the ratio. Use about ¼ cup coconut flour per 1 cup almond flour and add an extra egg.
Can these cookies be made vegan?
Yes — replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg).
How do I know when they’re done?
The edges should be lightly golden and the centers slightly soft; they firm up as they cool.
How can I make them more chocolaty?
Add extra cocoa powder or increase the sugar-free chocolate chips.
Are they kid-friendly?
Absolutely — most kids won’t even realize they’re keto.
