Since starting Keto I have been on a quest. A quest for the perfect Keto cookie. I have tried many recipes on this journey. A few of them I liked, a few of them I hated. By far and away these soft baked keto cookies along with our earlier posted Keto Meringues have been the favorites. While many Keto cookies tend to be either too dense or too crumbly these are really delightful!

These are very simple to make and store well in the fridge or freezer. Of course, I find these best straight out of the oven – I mean who doesn’t love still warm cookies? The real challenge with these cookies is making enough to store for later. Between myself, my husband and the kids the first batch pretty much vanishes. I have to make a double batch if I hope to store a few for later! I expect these can be very easily modified as well. Cut up some sugar-free peanut butter cups if you can’t find sugar free chocolate chips or exchange the almonds for macadamia nuts if you prefer! This recipe came from my mother and although I don’t know exactly where she got it from we have tinkered with it a touch here and there.

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Soft Baked Keto Cookies

Soft Baked Keto Cookie – Ingredients

• 3/4 cup almond flour
• 1/2 tsp baking powder
• 2 tbsp Swerve Confectioners
• 1/2 shredded unsweetened coconut
• 1 cup sugar-free chocolate chips
• 1/4 cup sliced almonds
• 1 egg
• 4 tbsp sugar-free sweetened condensed milk (see note below)
• 2 tbsp butter

Makes– Approx 12 cookies

Approx Net Carbs per Cookie – 3-4g depending on which condensed milk you use.

Soft Baked Keto Cookie – Directions

1. Preheat your oven to 375 Degrees.
2. Melt butter and set it aside to let it cool slightly
3. In a small bowl whisk your egg, add in the condensed milk and the slightly cooled melted butter
4. Combine all dry ingredients in a separate larger bowl
5. Mix in the wet ingredients and stir until well combined. The mixture should look like a wet dough.
6. Spoon the dough onto a cookie pan covered in parchment paper – or my personal favorite, a silicone baking mat. You should be able to make about 12 decent sized cookies.
7. Bake for 12-15 minutes
8. Cool slightly and enjoy!

Note – If you are having trouble finding sugar free sweetened condensed milk then you can substitute it for condensed coconut milk or make your own by combining 2 1/2 cups heavy whipping cream, 3/4 cup sweetener of choice, 4 tbsp of butter and stirring it over medium heat for approximately 30 minutes or until it has reduced by half. Pour the mixture into a heatproof container and allow to cool in the fridge for another hour or so until thickened.

Let me know if you give these a try!

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