Keto Cowboy Cookies

Low-carb, gluten-free, sugar-free

Yield

16 cookies

Nutrition (approx. per cookie)

• Calories: 130–150

• Net carbs: 2–3 g

• Fat: 12–14 g

• Protein: 4 g

Ingredients

Dry Ingredients

• 1 ¾ cups fine blanched almond flour

• ¼ cup coconut flour

• ½ cup granulated monk fruit or erythritol blend

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

Wet Ingredients

• ½ cup unsalted butter, melted and cooled
  (or refined coconut oil for dairy-free)

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

Keto “Cowboy” Mix-Ins

• ⅓ cup sugar-free chocolate chips

• ⅓ cup unsweetened shredded coconut

• ⅓ cup chopped pecans or walnuts

Optional additions:

• 2 tablespoons chia seeds or hemp seeds

• 1 tablespoon sugar-free maple syrup (adds chewiness)

Instructions

1. Prepare

• Preheat oven to 350°F (175°C)

• Line a baking sheet with parchment paper

2. Combine Dry Ingredients

In a large bowl, whisk together:

• Almond flour

• Coconut flour

• Sweetener

• Baking soda

• Baking powder

• Salt

• Cinnamon

Ensure the mixture is evenly blended with no clumps.

3. Mix Wet Ingredients

In a separate bowl:

• Whisk melted butter with sweetener until smooth

• Add egg and vanilla extract

• Whisk until glossy and fully combined

4. Make the Dough

• Add wet ingredients to dry ingredients

• Mix until a thick dough forms

• Fold in chocolate chips, coconut, nuts, and any optional additions

If dough feels too dry, add 1–2 teaspoons almond milk.

5. Shape Cookies

• Scoop 2 tablespoons of dough per cookie

• Roll into balls and place on baking sheet

• Gently flatten each cookie slightly

6. Bake

• Bake for 10–12 minutes

• Edges should be lightly golden; centers will remain soft

Do not overbake. Keto cookies firm up as they cool.

7. Cool

• Let cookies rest on the baking sheet for 10 minutes

• Transfer to a wire rack to cool completely

Storage

• Room temperature (airtight): up to 3 days

• Refrigerator: up to 7 days

• Freezer: up to 3 months

Tips for Best Results

• Use fine almond flour, not almond meal

• Do not substitute coconut flour 1:1 with almond flour

• For crispier cookies, bake 1–2 minutes longer

• For chewier cookies, add one extra egg yolk