Dessert

Keto Magic Cookies Recipe

ByHarper Ellington October 22, 2025October 22, 2025

Introduction

These Keto Magic Cookies are a perfect low-carb treat that combines nuts, chocolate, and coconut in a rich, buttery batter. Easy to make and deliciously satisfying, they’re ideal for anyone following a keto diet or looking for a gluten-free snack.

The image shows soft, homemade cookies arranged on a square, white plate. Each cookie has a bumpy texture with a light brown base mixed with darker chocolate chips and topped with chopped nuts and shredded coconut, giving a rough, multi-layered look. The cookies are irregular in shape and look chewy with a slightly shiny surface. In the background, more cookies rest on a white parchment sheet, set on a white marbled surface. Chocolate chips and a cinnamon stick are scattered nearby, adding a rustic touch. The colors are warm browns, dark chocolate, and creamy coconut shades against the clean white and teal plate and the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup chopped walnuts
1/2 cup chopped pecans
1/3 cup Swerve confectioner’s sugar substitute
1/2 cup Bake Believe semi-sweet chocolate chips
1/2 cup unsweetened coconut flakes
3 tbsp coconut oil, melted
3 egg yolks
4 tbsp butter, melted
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Instructions

Step 1: In a mixing bowl, add the egg yolks, melted coconut oil, and melted butter. Blend well until fully combined.
Step 2: Stir in the chopped walnuts, chopped pecans, Swerve sugar substitute, chocolate chips, coconut flakes, vanilla extract, and ground cinnamon. Mix thoroughly until all ingredients are evenly incorporated.
Step 3: Cover the bowl and chill the batter in the refrigerator for 1 hour, allowing it to set and firm up.
Step 4: Preheat your oven to 350°F (175°C).
Step 5: Using a spoon, drop portions of the chilled batter onto a parchment-lined baking sheet, shaping each into a cookie form.
Step 6: Bake the cookies for 10 minutes, or until edges are lightly golden.
Step 7: Remove from the oven and let the cookies cool completely on the baking sheet before serving.

Tips & Variations

Try swapping pecans or walnuts with almonds or macadamia nuts for a different crunch and flavor.
For extra sweetness, add a touch more Swerve or a few drops of liquid stevia to the batter.
Use dark chocolate chips with at least 70% cacao for a richer taste and fewer carbs.
Ensure the batter is well chilled before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature or warm briefly in a low oven.

How to Serve

The image shows six small mounds of cookies placed on a white plate with a smooth finish. Each cookie has a soft, brown base, topped with a mix of shredded light-colored coconut flakes, dark chocolate chips, and pieces of whole pecans, creating a textured, crunchy layer. The cookies look moist and chewy with a contrast between the soft base and crisp topping. The background features a white marbled surface that adds a clean and elegant touch to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture and moisture of the cookies. Egg yolks provide richness and help bind the ingredients, so using whole eggs may make the cookies less dense and slightly different in taste.

Are these cookies suitable for those with nut allergies?

This recipe relies heavily on nuts for texture and flavor, so it is not recommended for those with nut allergies. You could experiment with seed alternatives like pumpkin or sunflower seeds, but the results may vary.