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(Soft, Crisp Or Chewy!) Keto Cookies, The Ultimate Guide 🍪


  1. Ethel says:

    These are amazing (as is everything I make of yours)! Your extra nuances are well worth the effort. You are still my culinary keto bestie ( in my mind, lol)! Made with and without molasses and both are great!

  2. Peg says:

    I can’t wait to try some of these crispy cookie recipes. I have been searching for over a year for these types of recipes. I love Biscotti and have tried so many recipes and they all have disappointed. I want a crispy crunchy biscotti. Do you have any recipes for Biscotti? Your approach with toasting the flours is not one that I’ve seen before, I’m going to try some cookies today, I can’t wait to taste the results!

  3. Daniel M says:

    Love getting these recipes! Have made the chocolate chip cookies and the carrot cake cupcakes with butter cream frosting…(they are incredible). I make a big batch and froze them iced. Whenever I want something sweet, I take one out. Your cookies and cup cakes all freeze well. Thank you!!!

  4. Stuartc says:

    My bulk food store sells an erythritol-monk fruit blend and an erythritol-stevia blend. Are these alternatives to straight erythritol? Also, does creaming the butter with the sweetener work best with the regular, granular erythritol? I ground the granular erythritol-monk fruit blend into a powder first for the Keto Chocolate Chip Cookies, but I’m thinking this step is not necessary when you’re creaming it with the butter. My cookies turned out great, except they were cloyingly sweet for my taste, so for my next attempt — the Supreme Double Chocolate Cookies or the Chocolate Shortbread, I may try even less than 100g of sweetener. Thanks for these great recipes and tips, by the way. Very helpful.

  5. Caitlin says:

    I’m wanting to make pumpkin chocolate chip cookies with keto friendly chips. I’m grateful a lot of the baking items I prefer will lend themselves well to these soft cookies. Now just to figure out a brown sugar substitute! (Any suggestions?)

    • Marianne says:

      Add a teaspoon of blackstrap molassas per cup of sweetener. It increases the carb count per cookie only a tiny amount.

  6. Thao says:

    Thanks for the very informative post and great recipe! I’m altho having a bit of a reverse problem: when I bake my cookies with erythritol, they always not crisp up and they burn quite fast in the oven and have the caramelized smell. While I bake with another mixed sweetener by the brand called Hemeseta’s which has sucralose, my cookies are crispy! I really don’t understand why and been researching around for the answer 🙁

  7. haley says:

    hands down the best keto cookie recipe there is. Don’t even look for anything else. Completely honest, these taste just as good as my non-keto Anna Olson chocolate chip cookie recipe. I’ve made them four or five times and they’re always perfect.


    will you be compiling all of the cookie recipes into one booklet that we can download/purchase like the other great ones you put out for us?

  9. Mary Jane Augustine says:

    Dear Paola, You are indeed a Keto Angel! Thank you for these wonderful recipes. I love all of your recipes. Have a Happy and Keto New Year! I know I will with your wonderful recipes.

    Thanks again,
    Jane Augustine

  10. Cat says:

    It’s a very gnom-gnom Christmas around my house. For our family do on Sunday (it’s always a major gnosh fest of hor d’ouvres), we’re having snickerdoodles, thumbprint cookies and ginger cookies, cream cheese roll ups using your tortilla recipe, cheese puffs, cheese crackers, suuuper flaky crackers (the crackers are to pair with homemade French onion dip) and possibly the amaretti cookies (if I have time to make them). I want to thank you for all of the terrific, awesome, amazing recipes. You have made it possible for us to have a low carb Christmas this year and that’s huge for me and a lot of my family members! Even the peeps in the family who are not Keto love the goodies that are Keto. Merry Christmas and a very Happy New Year!

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