Who doesn’t love cookies? The sugary goodness is just too much for us to resist on the best of days, but what about if we’re trying to be good? Cookies are the ultimate diet-breaker, as we just can’t get enough of them. However, what if we tell you that there’s a way you can have your cookies and eat them too? If you’re following a strict keto diet – or just want to cut down on carbs – then try these magic keto cookies.
First up, you’re going to want to stock up on all the ingredients needed for these flourless keto cookies. The ingredients listed here will make around 18 cookies, so just divide by 18 and times by however many cookies you want if you need more or less. You’ll need a quarter of a cup of coconut oil, four tablespoons of soft butter, two tablespoons of sweetener (we recommend Swerve), four egg yolks, one cup of sugar-free dark chocolate chips, one cup of coconut flakes, and three quarters of a cup of walnuts, roughly chopped. Phew! Once you have all of your ingredients together, it’s time to get baking.
Making the keto cookies
This is about as simple as it gets when it comes to making keto-friendly snacks, as there’s very minimal prep required. Grab yourself a large mixing bowl to stir in the coconut oil, butter, sweetener, and egg yolks. Once that is all combined, add in the coconut flakes, chocolate chips, and walnuts. Give it all one big stir and then get ready to bake your cookies! You’ll want to preheat the oven to 350° and line a baking tray with parchment paper. Now, take your mixture and ladle a spoonful onto the baking sheet until you have 18 cookies – or however many you’re making. Pop in the oven and cook for around 15 minutes or until they’re golden brown.
Keto cookie dough fat bombs
If you loved the cookies, how about some keto cookie dough fat bombs? These are perfect for cravings and take just five minutes to prep. You’ll need a stick of softened butter, a third of a cup of Swerve confectioners sugar, half a teaspoon of vanilla extract, half a teaspoon of salt, two cups of almond flour, and two thirds of a cup of dark keto-friendly chocolate chips. Beat the butter, sugar, vanilla, and salt all together. Next up, whisk in the almond flour until there are no more dry spots. Finally, fold in the chocolate chips. Now, cover with plastic wrap and pop in the refrigerator to firm up for around 15-20 minutes. When they’re hard enough to mold, scoop the dough into small bowls and put back in the refrigerator for when those hunger pangs hit. They will last a week in the fridge or up to a month in the freezer – plus this recipe makes 30 of them!
Whoever said keto diets were boring has clearly never got their cookie fix. Whether you want freshly baked cookies out of the oven or homemade cookie dough, there’s something for everyone. We’d go keto just for these recipes!