Who says you can’t enjoy a warm, gooey cookie when you’re watching your carbs? Not me! I’ve been baking up a storm in my kitchen, trying to perfect the ultimate low carb keto cookies, and guess what? I think I’ve finally nailed it! Seriously, these cookies are so good, you won’t even miss the sugar (pinky swear!).
I know, I know, keto baking can be a little intimidating. I felt the same way when I first started! But trust me, this recipe is super simple. We’re talking pantry staples, a few easy steps, and boom – you’ve got a batch of delicious, guilt-free cookies ready to devour. My favorite part is sneaking a cookie (or two!) straight from the oven while they’re still warm and melty. Oops! Did I say that out loud?
Seriously though, if you’re craving a sweet treat but trying to stay on track with your low carb lifestyle, these are your new best friends. Get ready to experience cookie bliss without the carb crash!
Why You’ll Love These LOW CARB KETO COOKIES
Okay, so why should you bother making these low carb keto cookies? Let me tell you, it’s not just because I say they’re amazing (though, they *are*!). Here’s the real deal:
Quick and Easy Keto Dessert
Seriously, you can whip these up faster than you can say “keto”! We’re talking about maybe 10 minutes of prep and just a little bit of baking time. Perfect for when those cookie cravings hit *hard*!
Guilt-Free Treat
Hello, low carb heaven! These cookies are practically sugar-free, so you can indulge without the guilt. That’s a win-win in my book!
Delicious and Satisfying
Forget dry, crumbly keto desserts. These cookies are soft, chewy, and packed with flavor. You won’t believe they’re actually good for you (well, kinda!).
Ingredients for Your LOW CARB KETO COOKIES
Alright, let’s gather our goodies! You’ll need softened butter and cream cheese (super important!), your favorite monk fruit/allulose blend (I love Besti!), a large egg (room temp is best!), vanilla, sea salt, sour cream (trust me on this!), and Wholesome Yum Blanched Almond Flour. Got it all?
Ingredient Notes and Substitutions
Okay, so the butter and cream cheese? They’re the *key* to that amazing texture, so don’t skimp! The sweetener… well, that’s up to you! If you don’t have my fave monk fruit/allulose blend, any low-carb sweetener should work. Almond flour is what makes these cookies keto-friendly, but if you’re feeling adventurous, you *could* try another nut flour (like walnut!), but I haven’t tested it myself, so no promises!
How to Make the Best LOW CARB KETO COOKIES – Step-by-Step
Okay, ready to get baking? Don’t worry, even if you’re a total newbie, I’m gonna walk you through it. Just follow these steps, and you’ll be munching on warm low carb keto cookies in no time!
Preparing the Dough for LOW CARB KETO COOKIES
First things first: Preheat your oven to 350°F (177°C). You’ll also want to line a baking sheet with parchment paper. Trust me, this will save you from a sticky situation later! Next, cream together the butter, cream cheese, and sweetener until it’s all light and fluffy. Then, mix in the vanilla, salt, and egg (and the sour cream, if you’re using it!). Finally, gently mix in the almond flour, a little at a time. If the dough is too sticky, pop it in the fridge for about 30 minutes. This makes it *way* easier to handle.
Baking Your LOW CARB KETO COOKIES to Perfection
Now, scoop out balls of dough onto your prepared baking sheet. I like to use a cookie scoop for this, but a spoon works just fine! Flatten them slightly with your palm, and then bake for 12-15 minutes. You’re looking for lightly golden edges. Here’s the tricky part: Let them cool *completely* in the pan. I know, it’s hard to resist, but they firm up as they cool, and you don’t want them to fall apart!
Tips for Success with LOW CARB KETO COOKIES
Okay, pro tips time! Parchment paper is your best friend. Seriously. Also, don’t overbake these! They should be soft, not crunchy. If you’re not sure if they’re done, err on the side of underbaking. And speaking of the dough, if it’s too sticky to handle, don’t be afraid to chill it! Oh, and one more thing: These low carb keto cookies are best enjoyed fresh, but they also store well in an airtight container. Happy baking!
Serving Suggestions for Your LOW CARB KETO COOKIES
Okay, so you’ve got a batch of warm, delicious low carb keto cookies…now what? Well, my absolute *favorite* is to dunk them in a hot cup of coffee or tea. Seriously, it’s the perfect combo! Or, if you’re feeling extra indulgent, try them with a scoop of your favorite keto-friendly ice cream. Yum!
Storing Your Delicious LOW CARB KETO COOKIES
So, you’ve managed *not* to eat all the low carb keto cookies in one sitting? Wow, I’m impressed! To keep them fresh, just pop them in an airtight container. They’ll last for several days at room temperature. If you want to warm them up a bit (and who wouldn’t?), a few seconds in the microwave does the trick!
Frequently Asked Questions About LOW CARB KETO COOKIES
Got questions about these amazing low carb keto cookies? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. If you’re still scratching your head, drop a comment below, and I’ll do my best to help you out!
Can I use a different sweetener in these LOW CARB KETO COOKIES?
Absolutely! I love using a monk fruit/allulose blend because it tastes the most like sugar to me, but feel free to experiment! Erythritol or stevia would also work. Just keep in mind that some sweeteners can have a slightly different flavor or sweetness level, so you might need to adjust the amount accordingly. Taste as you go!
Can I freeze these LOW CARB KETO COOKIES?
Yep! These low carb keto cookies freeze beautifully. Just let them cool completely, then pop them into a freezer-safe bag or container. They’ll keep for a couple of months. When you’re ready to enjoy, thaw them at room temperature for about 30 minutes. A quick zap in the microwave will make them extra gooey!
Why are my LOW CARB KETO COOKIES crumbly?
Crumbly cookies are often a sign of too much almond flour or not enough moisture. Make sure you’re measuring your almond flour accurately (spooning and leveling is best!). Also, adding that optional tablespoon of sour cream really helps to bind everything together. If all else fails, a *tiny* bit of extra melted butter can work wonders!
Estimated Nutritional Information for LOW CARB KETO COOKIES
Okay, so you’re probably wondering about the nitty-gritty details, right? Well, here’s the scoop on the nutritional info for these low carb keto cookies. Keep in mind, this is just an estimate, because, you know, brands vary and who *really* measures perfectly when they’re baking? But roughly, you’re looking at about 80 calories per cookie, around 7g of fat, 2g of protein, and only 3g of carbs (with 1g of fiber!). Not too shabby for a sweet treat, eh?
Enjoy Your LOW CARB KETO COOKIES & Leave a Comment
Alright, cookie lovers, that’s all folks! I really hope you give these low carb keto cookies a try. And hey, if you do, pretty please leave a comment below and let me know what you think! Did you tweak the recipe? What’s your favorite way to enjoy them? I wanna hear all about it! Oh, and if you’re feeling generous, a little star rating would make my day! Thanks for baking with me!
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Devastatingly Delicious Low Carb Keto Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Make delicious low carb keto cookies with this simple recipe. Enjoy a sweet treat without the carbs.
Ingredients
- 1/4 cup Unsalted butter (softened)
- 2 oz Cream cheese (softened)
- 1/3 cup Besti Monk Fruit Allulose Blend (or up to 1/2 cup if you like them very sweet)
- 1 large Egg (at room temperature)
- 1 tsp Vanilla extract
- 1/4 tsp Sea salt
- 1 tbsp Sour cream (optional, but recommended)
- 3 cups Wholesome Yum Blanched Almond Flour
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it is fluffy and light in color.
- Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
- Beat in the almond flour, 1/2 cup (64 g) at a time. The dough will be soft. If it sticks to your hands when you touch it, refrigerate for 30 minutes.
- Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
- Bake for about 12-15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool, but are intended to be soft).
Notes
- Refrigerating the dough makes it easier to handle.
- Cooling the cookies completely is crucial for them to firm up.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 80
- Sugar: Less than 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
