With just 2g net carbs per cookie, these keto magic cookies are the perfect low-carb treat! They’re soft, chewy, and a little crunchy, packed with melty, sugar-free chocolate chips in every bite. Made with simple, grain-free, low-carb ingredients, they’re easy to whip up in just a few minutes—perfect for a quick snack or dessert!
I love cookies, and trust me—these keto cookies won’t last long! They’re sweet, crunchy on the outside, and soft in the middle. Honestly, it’s hard to stop at just one!
If you’re craving something sweet but don’t have much time, these grain-free cookies are perfect. As they bake, the chocolate melts into the dough, making every bite warm, gooey, and chocolaty—just the way a cookie should be!
What are Keto Magic Cookies?
These keto magic cookies are super easy to make and absolutely delicious! They have all the flavors of classic Magic Cookie Bars, just without the crust. Think of them as a simpler, bite-sized version—same chewy, chocolaty goodness, just in a different shape!
Are Cookies Keto?
No, traditional cookies are not keto-friendly because they’re made with wheat flour and sugar, both of which are high in carbs.
But don’t worry—you can still enjoy cookies on a keto diet! By swapping wheat flour for grain-free options like almond flour or coconut flour and using sugar-free sweeteners, you can make delicious low-carb keto cookies that taste just as good as the real thing.
What Makes These Keto Magic Cookies Special?
- Chewy, a little crunchy, and loaded with melty chocolate chips
- Low in carbs and completely sugar-free—perfect for keto
- Made with almond flour and coconut for a soft and flavorful texture
- Naturally sweet without any refined sugar
- Super simple to make with just a few basic ingredients
- Gluten-free and grain-free—so everyone can enjoy them
Ingredients For Keto Magic Cookies
These homemade cookies are easy to make with simple ingredients you probably already have in your pantry!
- Eggs Yolks – Act as a binder in this recipe. Traditional magic bars use condensed milk, but we’re swapping it out for a keto-friendly alternative.
- Butter – I recommend using melted unsalted butter.
- Heavy Cream – Gives the cookies a creamy, smooth consistency, replacing the condensed milk used in classic recipes.
- Sweetener – I used powdered erythritol, but stevia, monk fruit, or your favorite sugar-free sweetener will work just as well.
- Coconut Flakes – Be sure to use unsweetened coconut flakes to keep the sugar and carbs low.
- Chopped Pecans and Hazelnuts- Add a nice crunch and nutty flavor! You can also use walnuts or macadamia nuts for variety.
- Chocolate Chips – For that rich, melty goodness, use unsweetened, sugar-free chocolate chips that fit your diet.
How To Make Keto Magic Cookies
These grain-free cookies are surprisingly easy to make with just a few simple steps. And the best part? They come together quickly—no complicated techniques needed!
- Make the Cookie Dough – In a large mixing bowl, add the melted butter, heavy cream, and egg yolks. Using an electric mixer, beat the mixture at medium speed until well combined.
- Incorporate the Dry Ingredients – Gently fold in the powdered sweetener, unsweetened coconut flakes, chopped pecans, hazelnuts, and sugar-free chocolate chips using a rubber spatula until everything is evenly mixed.
- Shape the Cookies – Scoop the dough and form about 12 cookies. Place them on a lined baking sheet and gently press them down to shape.
- Bake – Preheat the oven to 350°F (175°C) and bake for about 15 minutes, or until the cookies turn golden brown.
- Cool & Enjoy – Let the cookies cool for a few minutes before serving—this helps them set while keeping that chewy, chocolatey goodness inside!
Tips and Substitutes
Feel free to make these keto cookies in your way.
- Let them cool completely – These cookies are delicate when warm, so let them sit at room temperature before moving them. This helps them firm up and hold their shape.
- Pick the best chocolate – I recommend Lily’s chocolate chips, but you can also chop up a dark chocolate bar (70% or 80% cacao) for a deeper, richer flavor.
- Swap the nuts – Not a fan of hazelnuts? Try pecans, walnuts, macadamia nuts, or even almonds for a different crunch.
- No coconut? No problem! – If you don’t like coconut flakes, simply leave them out and add extra nuts or a little almond flour for texture.
- Make them extra chewy – If you prefer a chewier cookie, try adding a teaspoon of psyllium husk or xanthan gum to help with texture.
- Want a dairy-free version? – Swap out the butter for coconut oil and use coconut cream instead of heavy cream for a dairy-free alternative.
- Enhance the flavor – A pinch of cinnamon or a few drops of vanilla extract can take these cookies to the next level!
How To Store
- In the fridge – Keep your cookies in an airtight container in the fridge for up to two weeks so they stay fresh and chewy.
- On the counter – If you plan to eat them within a few days, store them in a sealed container at room temperature for up to 5 days.
- In the freezer – Want to save some for later? Freeze them for up to 2 months! Just let them thaw at room temperature before digging in.
More Gluten-Free Cookies Recipes
- Keto Peanut Butter Chocolate Chip Cookies – Best Flourless Keto Cookies
- Best Keto Chocolate Chip Cookies – Soft Low Carb Cookies
- Keto Snowball Cookies
- Keto Cream Cheese Cookies
- The Best Almond Flour Cookies
Keto Magic Cookies
Description
Ingredients
- 4 egg yolks large
- 4 tbsp butter unsalted, melted
- 2 tbsp heavy cream
- ⅓ cup sweetener powdered, I used Erythritol
- 1 cup coconut flakes unsweetened
- ⅓ cup pecans chopped
- ⅓ cup hazelnuts chopped
- 1/2 cup chocolate chips use sugar-free
Instructions
- Preheat & Prep – Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper and set it aside.
- Mix the Wet Ingredients – In a large mixing bowl, combine the egg yolks, heavy cream, and melted butter. Stir until well blended.
- Add the Dry Ingredients – Fold in the sweetener, coconut flakes, chopped nuts, and chocolate chips until a crumbly dough forms.
- Chill the Dough – Let the dough rest in the refrigerator for about 10 minutes—this helps with shaping and texture.
- Shape the Cookies – Use a small cookie scoop to form 12 cookies, then gently flatten them with your hands.
- Bake – Arrange the cookies in a single layer on the prepared baking sheet and bake for 10-12 minutes, or until the edges turn golden brown.
- Cool & Enjoy – Remove from the oven and let them cool before serving. Then, dig in!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.