Top5 Best Keto Cookie Recipes

Ingredients
2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup erythritol (or desired keto-friendly sweetener)
1/4 teaspoon salt
1/4 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips

Utensils
Mixing bowl
Whisk
Baking sheet
Parchment paper
Cooling rack

Instructions (approx. 30 minutes)
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, shredded coconut, erythritol, and salt.
3. In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the sugar-free chocolate chips.
6. Using a cookie scoop or tablespoon, scoop the dough and drop it onto the prepared baking sheet, leaving at least 2 inches of space between each cookie.
7. Gently flatten each cookie with the palm of your hand or the back of a spoon.
8. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a cooling rack to cool completely before serving.
11. Enjoy your delicious and keto-friendly cookies!

Note: Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.

Ingredients
2 cups shredded coconut
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt

Utensils
Mixing bowl
Baking sheet
Parchment paper
Oven

Instructions (approx. time: 30 minutes)
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, almond flour, coconut flour, melted coconut oil, pure maple syrup, vanilla extract, and salt. Mix well until all the ingredients are evenly incorporated.
2. Line a baking sheet with parchment paper.
3. Take small portions of the cookie dough and roll them into balls, approximately 1 inch in diameter. Place the dough balls onto the lined baking sheet, leaving some space between them.
4. Flatten each dough ball slightly with the palm of your hand or the bottom of a glass. This will create a cookie shape.
5. Bake the coconut cookies in the preheated oven for about 12-15 minutes, or until the edges turn golden brown.
6. Once the cookies are baked, remove them from the oven and let them cool completely on the baking sheet. This will allow them to firm up.
7. Once cooled, transfer the coconut cookies to a wire rack to cool completely.
8. Enjoy these delicious and keto-friendly coconut cookies as a healthy snack or dessert option.

Note: The cookies can be stored in an airtight container at room temperature for up to a week.

Ground flaxseeds are an excellent source of fiber and healthy fats. Flaxseed meal adds a nutty flavor and a dose of omega-3 fatty acids to your recipes. It's often used in combination with other flours for a balanced texture.

Ingredients
1 cup flaxseed meal
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 cup erythritol or any keto-friendly sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 large egg
2 tablespoons unsweetened almond milk

Utensils
Mixing bowl
Whisk
Baking sheet
Parchment paper
Spatula
Wire rack (optional)

Instructions (approx. 30 minutes)
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flaxseed meal, almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt. Whisk well to ensure even distribution of ingredients.
3. In a separate small bowl, whisk together the melted coconut oil, vanilla extract, egg, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a dough-like consistency is formed.
5. Let the cookie dough sit for about 5 minutes to allow the flaxseed meal to absorb the liquids and thicken the mixture.
6. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet. Flatten each portion slightly with the back of a spoon or your hands, as these cookies will not spread much during baking.
7. Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges of the cookies turn golden brown.
8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, if desired.
9. Enjoy these delicious keto-friendly Flaxseed Meal Cookies as a healthy snack or dessert option!

*Note: *Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Sesame flour, derived from finely ground sesame seeds, is a versatile and nutrient-rich alternative to traditional flours. Packed with essential nutrients, including healthy fats, protein, and dietary fiber, sesame flour adds a unique and subtly nutty flavor to your culinary creations. Low in carbohydrates and suitable for a keto-friendly diet, this flour is a great choice for those seeking a nutritious and flavorful option. Incorporate sesame flour into your baking repertoire to enhance the taste and nutritional profile of your favorite recipes.

Ingredients
1 ¾ cups sesame flour
¼ cup coconut flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup butter, softened
¼ cup coconut oil, melted
⅓ cup powdered erythritol or stevia (for Keto diet) or any other sweetener of your choice
1 teaspoon vanilla extract
2 large eggs

Utensils
Mixing bowl
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Instructions (approx. 30 minutes)
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, combine the sesame flour, coconut flour, baking powder, and salt. Whisk well to make sure all the dry ingredients are evenly mixed.
3. In a separate bowl, cream the softened butter, melted coconut oil, and powdered erythritol or stevia together until light and fluffy.
4. Add the vanilla extract and eggs to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients. Mix well until a dough forms. If the dough seems too dry, you can add a teaspoon of water to help bind it together.
6. Take about a tablespoon of dough and roll it into a ball. Place it onto the prepared baking sheet and flatten it slightly with your palm or the back of a spoon. Repeat this process with the remaining dough, spacing the cookies about 2 inches apart.
7. Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown. The cookies may still feel soft to the touch, but they will firm up as they cool.
8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire cooling rack to cool completely.
9. Enjoy your delicious and healthy Sesame Flour Cookies as a Keto-friendly snack or with a cup of tea or coffee.

Note: This recipe makes approximately 18 cookies, but you can easily double or halve the ingredients depending on your desired yield.

White Rice Flour:
White rice flour is a gluten-free flour made from finely ground white rice. With a smooth texture and mild flavor, it is a versatile ingredient widely used in gluten-free and Asian cuisines. This flour is a popular choice for those with gluten sensitivities or celiac disease. White rice flour works well in baking, frying, and thickening sauces, providing a light and airy consistency to your favorite recipes. Click to discover the delicate charm of white rice flour and add a touch of gluten-free finesse to your culinary creations.

Brown Rice Flour:
Brown rice flour, milled from whole brown rice grains, offers a nutritious alternative to traditional wheat flour. Retaining the bran and germ, brown rice flour provides added fiber, vitamins, and minerals. Its slightly nutty flavor and coarse texture make it a fantastic choice for gluten-free baking, coating proteins, or thickening soups and sauces. Embrace the wholesome goodness of brown rice flour by clicking now, and bring a nutty richness to your gluten-free and health-conscious recipes.

Ingredients
1 cup white rice flour
1/2 cup unsalted butter, softened
1/2 cup granulated erythritol (or preferred keto-friendly sweetener)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional add-ins: sugar-free chocolate chips, chopped nuts, shredded coconut, etc.

Utensils
Mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cooling rack

Instructions (approx. time: 30 minutes)
1. Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, cream together the softened butter and granulated erythritol (or preferred sweetener) using a hand mixer or stand mixer until light and fluffy.
3. Add the egg and vanilla extract to the mixing bowl and continue to mix until well combined.
4. In a separate bowl, whisk together the white rice flour or brown rice flour, baking powder, and salt.
5. Slowly incorporate the dry ingredients into the wet mixture while continuously mixing until a dough forms. If desired, add optional add-ins such as sugar-free chocolate chips, chopped nuts, or shredded coconut.
6. Using a spoon or cookie scoop, measure out portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently press down on each dough portion to slightly flatten.
8. Bake the cookies in the preheated oven for approximately 12-15 minutes, or until the edges are golden brown.
9. Once done, remove the baking sheet from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
10. Enjoy your delicious homemade White or Brown Rice Flour Cookies as a healthy keto-friendly snack!

Note: Store any leftover cookies in an airtight container at room temperature for up to 4-5 days.