The Best Keto Cookies

5 ratings

We believe that everyone must have a staple cookie recipe on hand. We have saved you the trouble of testing multiple Keto cookie recipes by sharing the recipe for the BEST ever Keto cookies. They are buttery yet light, crunchy but soft, tasty yet simple. These cookies make a quick and easy Keto recipe, because they require only 5 ingredients and can be prepared in a food processor in less than 5 minutes.

What makes these Keto cookies the best?

This recipe is one of the best Keto recipes because it is easy, delicious, and versatile. These cookies are crunchy at first but then crumble and melt as soon as they touch your lips. Their flavor is simple, yet they leave you wanting more. These cookies are like a blank canvas to which you can add any flavor you desire. Are you craving lemon cookies? Add a little bit of lemon zest to the dough. Is it pumpkin season already? Add a tablespoon of pumpkin puree and some pumpkin spice. These cookies can be flavored, shaped, and filled in every way imaginable.

How to make these easy Keto cookies

To make the Keto-friendly cookie dough, add the almond flour, powdered sweetener, and cold butter to your food processor and pulse until crumbly. Add the egg yolk and vanilla extract and pulse for a few more seconds until the dough comes together. Wrap the cookie dough in cling film, then chill for at least 1 hour. Roll out the dough and cut it into your preferred shape. Bake the cookies until golden around the edges.

It is crucial that you use cold butter for this recipe instead of room temperature or melted butter. Using cold butter yields cookies that melt as soon as you take a bite.

How long can you store these cookies for?

After they cool completely, you can store them in an airtight container at room temperature. They will remain fresh and crispy for up to 3 days. After that, you can repurpose them into a cheesecake crust or make them into these delicious Keto cocadas https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:8ecfb383904a43338b7bf6281c3c826f

Net Carbs

0.6 g
Fiber

0.8 g
Total Carbs

3.2 g
Protein

1.6 g
Fats

4.9 g

54 cals

Quantity

Serving Size

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Almond flour

1.25 cup
Powdered Erythritol (Icing Sugar)

0.25 cup
Butter

2 tbsp
Egg yolk

1 medium
Vanilla extract

0.5 tsp

Step 1

To a food processor, add the almond flour, powdered sweetener, and butter. Pulse for 20-30 seconds until the mixture resembles a coarse crumble. The mixture should have some pea-sized pieces of butter running through it.
Step 2

Add the egg yolk and vanilla extract to the food processor. Pulse a couple more times until the dough starts to come together. Do not over mix the dough.
Step 3

Tip the dough ball out and onto a sheet of plastic wrap. Flatten the ball into a rough square shape. Cover and chill for at least an hour.
Step 4

Preheat your oven to 350 F/ 180 C. Line a baking sheet with parchment paper and set it aside. Take the dough out of the fridge, remove the plastic wrap, and roll it out between 2 layers of baking paper until ¼ inch thick.
Step 5

Use a 2-inch circular cookie cutter to cut the dough into cookies. Gently transfer them to the baking sheet and make a pattern on their surface using a fork. If at any point the dough starts to tear or lose its shape, freeze it for a couple of minutes, then continue working with it.
Step 6

Bake the cookies for 8-10 minutes or until golden around the edges. Set the baking sheet aside and let the cookies cool completely before handling. They will be soft when they come out of the oven but will firm up as they cool. Serve them fresh or store them in an airtight container at room temperature for up to 3 days.