Print

4-Ingredient Keto Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Simple, delicious low-carb cookies that satisfy your sweet tooth while keeping you in ketosis. These easy-to-make treats require just four ingredients and are perfect for anyone following a ketogenic lifestyle.

Ingredients

Scale

For the Cookies:

  • 1 cup almond flour (blanched, fine-ground)
  • 3 tablespoons butter, melted (or coconut oil for dairy-free)
  • 3 tablespoons keto-friendly sweetener (such as erythritol, monk fruit, or allulose)
  • 1/2 teaspoon vanilla extract

Optional Additions (not counted in the 4 main ingredients):

 

  • 1/4 teaspoon salt (enhances flavor)
  • 1/4 cup sugar-free chocolate chips
  • 2 tablespoons chopped nuts (pecans, walnuts, or macadamia nuts)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon almond extract (in addition to or instead of vanilla)

Instructions

  1. Prepare for Baking: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix the Ingredients: In a medium bowl, combine the almond flour and sweetener, mixing well to break up any lumps. Add the melted butter and vanilla extract, stirring until a cohesive dough forms. If the mixture seems too dry, add an additional teaspoon of melted butter.
  3. Add Optional Mix-ins: If using any optional additions like sugar-free chocolate chips or chopped nuts, gently fold them into the dough.
  4. Form the Cookies: Using a tablespoon or small cookie scoop, portion the dough into 12 equal balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1/4 inch thickness. The cookies won’t spread much during baking.
  5. Bake the Cookies: Bake for 12-15 minutes, or until the edges begin to turn golden brown. The centers will still be soft.
  6. Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes. They will be very fragile when hot but will firm up as they cool. Then transfer to a wire rack to cool completely.

Serving Suggestions:

 

Enjoy these cookies with a cup of keto-friendly coffee or tea. They also pair wonderfully with unsweetened almond milk or as a quick breakfast with some Greek yogurt. For a special treat, sandwich keto-friendly ice cream between two cookies.

Notes

Pro Tips:

  • For the best texture, use blanched almond flour (with skins removed) rather than almond meal.
  • The type of sweetener you use can affect both taste and texture. Erythritol and allulose tend to create crispier cookies, while monk fruit blends often result in softer cookies.
  • These cookies will continue to firm up as they cool, so don’t worry if they seem soft when first removed from the oven.
  • For a more buttery flavor, use European-style butter with higher fat content.
  • Store in the refrigerator for a firmer, more satisfying texture.

Common Mistakes to Avoid:

  • Overbaking, which can cause the cookies to become too dry and crumbly.
  • Using coarse almond meal instead of fine almond flour, which affects the texture.
  • Substituting coconut flour without adjusting other ingredients (coconut flour absorbs much more liquid than almond flour).
  • Using liquid sweeteners, which will change the consistency of the dough.
  • Expecting the cookies to spread like traditional cookies – you need to shape them before baking.

Storage Instructions:

Store the cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. For the best texture after refrigeration, allow them to come to room temperature for about 10 minutes before enjoying.

 

Enjoy your 4-Ingredient Keto Cookies! 

Find it online: https://bakesbliss.com/4-ingredient-keto-cookies/