Keto and Low-Carb Cowboy Cookies are a delightful reinvention of the classic cookie, perfect for those adhering to a low-carb or ketogenic diet. These cookies bring together a medley of flavors and textures, combining the richness of almond flour and coconut flour with the crunch of pecans or walnuts, sunflower seeds, and pumpkin seeds. The addition of unsweetened shredded coconut and sugar-free dark chocolate chips ensures a sweet and satisfying treat without the guilt. Optional dried cranberries or sugar-free dried berries add a chewy texture that complements the overall cookie experience.

Crafted to be both nutritious and delicious, these cookies offer a healthier alternative to traditional high-carb treats. They are easy to make, requiring just a few steps to mix, shape, and bake. Whether enjoyed as a midday snack, a quick breakfast on the go, or a dessert, these cookies provide a convenient and tasty option for maintaining a low-carb lifestyle. Their versatility in mix-ins allows for personalization, making each batch unique and tailored to your preferences. Store them in an airtight container to enjoy throughout the week, or freeze them for longer storage. Keto and Low-Carb Cowboy Cookies are the perfect solution for satisfying sweet cravings while staying committed to your health goals.

Keto and Low-Carb Cowboy Cookies

Ingredients

10 Tbsp unsalted butter, softened, not melted

½ cup sugar-free brown sugar, packed

2 large eggs

1.5 teaspoons pure vanilla extract

1 1/3 cups finely ground almond flour, packed

1/3 cup oat fiber*

2/3 cup pecans, chopped

⅔ cup unsweetened shredded coconut

1 cup sugar-free chocolate chips

1/2 tsp ground cinnamon

1 teaspoon baking powder

1/4 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees F and with parchment paper, line a baking sheet.

To a stand mixer (or mixing bowl if using an electric hand mixer), add the butter and sugar-free brown sugar and until it gets combined and fluffy, beat on medium-high speed.

To scrape the sides of the mixing bowl, use a rubber spatula, then add the vanilla extract and the eggs. Beat until it gets combined and creamy. Again, with a rubber spatula, scrape the sides of the mixer.

In a bowl, stir together the remaining (dry) ingredients and pour it into the mixer. Until the dough is very well combined, thick, and sticky, beat on medium-high.

Onto the parchment-lined baking sheet, scoop the cookie dough, and bake for EIGHT to THIRTEEN minutes, depending on the size of your cookies – for larger cookies, bake for 11 to 13, and for regular sized cookies, go with 8 to 11.

From the oven, take out cookies.

For TEN minutes, allow them to cool before serving.

Notes

*If you don’t mind adding some carb to the cookies, you can replace the oat fiber with 1/2 cup to 2/3 cup of quick oats. If you don’t mind losing the oat flavor, you can also replace it with 1/2 cup of additional almond flour.

Nutrition Information

Yield 22

Serving Size

1 of 22

Amount Per Serving

Calories 162

Total Fat 16g

Carbohydrates 2g

Fiber 2g

Sugar 1g

Protein 2g