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