Keto Cowboy Cookies are my go-to when I want a treat that’s both indulgent and low-carb. These cookies take the classic cowboy cookie formula—crunchy, chewy, and packed with goodies—and give it a keto-friendly spin. I love how they deliver layers of flavor and texture thanks to a mix of almond flour, coconut, nuts, chocolate chips, and chia seeds. They’re naturally gluten-free and sweetened with sugar-free options, which makes them perfect for when I’m sticking to my ketogenic lifestyle but still craving something sweet.

Why You’ll Love This Recipe

Keto-Friendly Goodness
These cookies are made without refined sugar or flour, keeping carbs low while still delivering on taste.

Loaded with Texture
I get crunch from the nuts, chewiness from the coconut and chia, and a melty bite from dark chocolate chips.

Quick to Make
From mixing to baking, I can have a batch ready in under 30 minutes.

Great for Meal Prep
They keep well in the fridge or freezer, so I like to make a batch ahead for guilt-free snacking all week.

Customizable
I can swap in different nuts, change up the chocolate, or add a touch of spice like cinnamon for a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dark chocolate chips (sugar-free)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated erythritol or keto-friendly sweetener
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar-free maple syrup or sugar-free honey substitute

Directions

Step 1: Prep the Oven and Baking Sheet
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients
In a large bowl, I stir together almond flour, shredded coconut, chopped nuts, dark chocolate chips, chia seeds, baking soda, and salt.

Step 3: Cream the Butter and Sweetener
In another bowl, I beat the softened butter and erythritol until smooth and fluffy. Then I add the egg and vanilla extract, beating again until fully combined.

Step 4: Combine Wet and Dry
I mix in the sugar-free maple syrup, then stir the wet ingredients into the dry ingredients until a thick dough forms. If it’s a bit sticky, I chill it in the fridge for 10–15 minutes.

Step 5: Form the Cookies
Using a spoon or my hands, I scoop about 1–2 tablespoons of dough per cookie, roll into balls, and place them on the baking sheet. I press them slightly to flatten.

Step 6: Bake
I bake the cookies for 10–12 minutes until the edges are golden brown. I let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 18 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25–30 minutes

Variations

  • Nut-Free: I leave out the nuts and add extra shredded coconut or sunflower seeds.
  • Spiced Version: A dash of cinnamon or nutmeg adds warmth.
  • Extra Chocolate: I sometimes double the chocolate chips or add a few cocoa nibs.
  • Crunch Boost: Add crushed keto granola or flaxseeds for more texture.

Storage/Reheating

Room Temperature: I store them in an airtight container for up to 4 days.
Refrigerator: They last up to 1 week chilled.
Freezer: These freeze really well. I layer them between parchment and freeze in a sealed bag for up to 2 months.
Reheating: I warm them in the microwave for 10 seconds if I want a gooey center.

FAQs

Are these cookies actually low in carbs?

Yes. With almond flour, sugar-free sweeteners, and no traditional sugar or grains, each cookie has about 4g of carbs and 2g fiber—perfect for keto.

Can I use coconut flour instead of almond flour?

I wouldn’t recommend it here. Coconut flour is much more absorbent and would make the cookies dry unless the recipe is adjusted.

What kind of sugar-free chocolate chips should I use?

I like to use ones sweetened with stevia or monk fruit. Brands like Lily’s or ChocZero are great keto-friendly options.

Do I have to use chia seeds?

No, but I like the texture they add. If I skip them, I often add a tablespoon of flaxseed meal or just leave them out entirely.

Can I make these dairy-free?

Yes. I substitute the butter with coconut oil or vegan butter to make them dairy-free without losing texture.

Conclusion

Keto Cowboy Cookies are everything I want in a low-carb dessert—easy to make, full of flavor, and satisfyingly chewy with every bite. I love how they taste indulgent without knocking me out of ketosis, and they’re always a hit whether I’m making them for myself or sharing with friends. Once I started baking these, they became a regular in my treat rotation—and I have a feeling they will for you too.

Print

Keto Cowboy Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Keto Cowboy Cookies are chewy, crunchy, and indulgent low-carb treats made with almond flour, shredded coconut, nuts, sugar-free chocolate chips, and chia seeds. Packed with flavor and texture, they’re perfect for keto-friendly snacking, meal prep, or a guilt-free dessert fix.

  • Author: Mayaa
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 25–30 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dark chocolate chips (sugar-free)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated erythritol or keto-friendly sweetener
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar-free maple syrup or sugar-free honey substitute

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, shredded coconut, chopped nuts, chocolate chips, chia seeds, baking soda, and salt.
  3. In another bowl, cream together butter and erythritol until smooth. Beat in egg and vanilla extract until well combined.
  4. Mix in the sugar-free syrup, then combine wet and dry ingredients into a thick dough. Chill if needed for 10–15 minutes.
  5. Scoop 1–2 tablespoons of dough, roll into balls, and flatten slightly on the baking sheet.
  6. Bake for 10–12 minutes until golden on the edges. Cool on the baking sheet before transferring to a wire rack.

Notes

  • Swap nuts with sunflower seeds for a nut-free version.
  • Add cinnamon or nutmeg for a warm spice twist.
  • Double the chocolate chips or add cocoa nibs for extra richness.
  • Include crushed keto granola or flaxseeds for added crunch.
  • Use coconut oil for a dairy-free alternative.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 1g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star