FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
best keto cookies recipe
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Keto
Description
This easy-to-follow recipe creates delicious, low-carb keto cookies with a bold dark chocolate espresso swirl, perfect for guilt-free indulgence and family treats. It uses simple pantry staples to achieve a soft texture and rich flavor without the sugar rush.
Ingredients
- 170 g (0.75 cup) unsalted butter, softened
- 150 g (0.75 cup) erythritol or monk fruit sweetener blend, granulated
- 1 large egg
- 5 mL (1 teaspoon) alcohol-free vanilla extract
- 160 g (1.5 cups) almond flour, superfine
- 5 mL (1 teaspoon) baking powder
- 1 g (0.25 teaspoon) fine sea salt
- 20 g (3 tablespoons) unsweetened cocoa powder, for swirl
- 5 g (1 tablespoon) instant espresso powder
- 20 g (2 tablespoons) powdered erythritol or monk fruit sweetener blend, for swirl
- 15 mL (1 tablespoon) melted refined coconut oil
- 2 g (1 teaspoon) unsweetened cocoa powder, for dusting
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
- Cream Butter and Sweetener: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated erythritol/monk fruit sweetener blend on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Egg and Vanilla: Beat in the large egg and alcohol-free vanilla extract until fully incorporated and smooth, ensuring no streaks remain.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the superfine almond flour, baking powder, and fine sea salt until well combined and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft, uniform cookie dough forms. Be careful not to overmix.
- Prepare Chocolate Espresso Swirl Paste: In a small bowl, whisk together the 3 tablespoons of unsweetened cocoa powder, instant espresso powder, 2 tablespoons of powdered erythritol/monk fruit sweetener, and melted refined coconut oil until a thick, smooth, and spreadable paste forms.
- Scoop, Flatten, and Swirl Dough: Scoop the cookie dough using a 30 mL (2 tablespoon) cookie scoop or by hand, rolling into balls. Place each dough ball onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Gently flatten each dough ball slightly. Take about 0.5 teaspoon of the dark chocolate espresso paste and dollop it onto the center of each flattened cookie dough ball. Using a toothpick or a small knife, gently swirl the dark paste into the lighter cookie dough to create distinct, marbled patterns. (If dough is too sticky, chill for 15-20 minutes).
- Bake Cookies: Bake for 10-14 minutes, or until the edges of the cookies are lightly golden brown and the centers appear just set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. To serve, lightly dust the top with the remaining 1 teaspoon of unsweetened cocoa powder using a small fine-mesh sieve.
Notes
To make handling easier if the dough feels too sticky, chill it for 15-20 minutes before swirling. Cookies will firm up as they cool. Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg