Description

These Keto Magic Cookies are a delicious low-carb treat perfect for those following a ketogenic lifestyle. Packed with nuts, semi-sweet chocolate chips, and coconut flakes, these cookies combine rich flavors and a satisfying texture without the guilt. Sweetened with a sugar substitute and using healthy fats like coconut oil and butter, these cookies are ideal for a keto-friendly dessert or snack.

Ingredients

Scale

Dry 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
1/4 tsp Ground Cinnamon

Wet Ingredients

3 tbsp Coconut Oil (melted)
3 Egg Yolks
4 tbsp Butter (melted)
1/2 tsp Vanilla Extract

Instructions

Combine Wet Ingredients: Add the egg yolks, melted coconut oil, and melted butter to a mixing bowl, and blend until the mixture is well combined and smooth.
Add Dry Ingredients: Mix in the chopped walnuts, chopped pecans, Swerve confectioner’s sugar substitute, semi-sweet chocolate chips, unsweetened coconut flakes, ground cinnamon, and vanilla extract into the wet mixture. Stir thoroughly to ensure all ingredients are evenly distributed.
Chill the Batter: Place the mixed batter in the refrigerator and chill it for 1 hour, allowing the mixture to set and firm up for easier handling.
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
Shape Cookies: Drop spoonfuls of the chilled batter onto a parchment-lined baking sheet, shaping each portion into a cookie form by gently pressing or molding.
Bake: Bake the cookies in the preheated oven for 10 minutes. Keep an eye on them to ensure they do not overbake; they should be lightly golden and set.
Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet or a wire rack before serving. This helps them firm up and reach the perfect texture.

Notes

Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the baking sheet.
Make sure the coconut oil and butter are melted but not too hot when mixing with the egg yolks to avoid cooking the eggs.
You can swap Swerve for another keto-friendly sweetener, but adjust to taste.
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For added texture, consider lightly toasting the nuts before incorporating them.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: keto cookies, low carb cookies, keto dessert, sugar-free cookies, keto snacks, ketogenic diet, low carb dessert, gluten free cookies