Keto Monster Cookies

I just love these loaded keto Monster Cookies! We’ve packed them full of coconut flakes, chocolate chips, sugar-free coated candies, and pecans.

The result? One delicious keto cookie that you won’t feel a sugar crash after eating. They are chewy with crunchy nuts and coconut. These cookies are a great recipe for Halloween!

We used Homemade Almond & Cashew Butter in these keto cookies but you can use any nut or seed butter if you prefer. The recipe only uses a small amount of cashews, enough to add a fantastic flavor with none of the carbs.

Can I Use Sugar-Free Chocolate?

Any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin such as Lily's (milk or dark).

Where Can I Find Sugar-Free Coated Chocolate Candies?

This is where it gets complicated and you will likely have to make a compromise if you really want that colorful monster cookie effect. Most brands that are available on Amazon contain Maltitol which may spike your blood sugar. Apart from that, there are other ingredients to watch out for if you follow a whole foods based keto diet. Also, when Maltitol is used in products, it is commonly counted as "zero" net carbs which is inaccurate.

One cookie will unlikely spike your blood sugar but just remember that Maltitol is not a diabetic-friendly sweetener and you should avoid it if you have blood sugar issues. Feel free to use additional dark chocolate chips or sugar-free chocolate chips instead (that is what we used to calculate nutrition facts in this recipe).

Step-by-step

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment or a silicone baking mat.

2. In a large bowl mix together the eggs, almond flour, coconut flour, erythritol, cashew butter, almond milk, and vanilla until a dough forms.

3. Fold in the pecans, chocolate chips, coated candies, and coconut.

   

4. Scoop golf ball sized pieces of the dough onto the baking sheet about 5 cm/ 2" apart.

5. Transfer to the oven and bake for 15 to 20 minutes until golden.

   

6. Remove from oven and let cool on the baking sheet for 15 minutes before transferring to a storage or serving container. These keto cookies will keep at room temperature for up to 5 days.

   

Recipe

Keto Monster Cookies

★★★★★4.9 (76 ratings)

These low-carb monster cookies use cashew-almond butter instead of peanut butter. This healthy Halloween treat ...

Hands on

10m

Overall

30m

Servings

18

2.8 g

Net carbs

3.9 g

Protein

12.5 g

Fat

139

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings36 servings54 servings72 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 18 cookies

• 2 large eggs
• 1 cup almond flour (100 g/ 3.5 oz)
• 2 tbsp coconut flour (16 g/ 0.6 oz)
• 1 cup granulated Erythritol or Swerve (200 g/ 7.1 oz)
• ¹/₂ cup Homemade Almond & Cashew Butter or almond butter (125 g/ 4.4 oz)
• ¹/₄ cup unsweetened almond milk (60 ml/ 2 fl oz)
• 1 tbsp sugar-free vanilla extract (15 ml)
• ¹/₄ cup pecan pieces (27 g/ 1 oz)
• ¹/₄ cup 90% dark chocolate chips or sugar-free chocolate chips such as Lily's (45 g/ 1.6 oz)
• ¹/₄ cup sugar-free coated chocolate candies (57 g/ 2 oz) or ¹/₄ cup more chocolate chips
• ¹/₃ cup toasted coconut flakes (20 g/ 0.7 oz)

Instructions

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment or a silicone baking mat.

2. In a large bowl mix together the eggs, almond flour, coconut flour, erythritol, cashew butter, almond milk, and vanilla until a dough forms.

3. Fold in the pecans, chocolate chips, coated candies, and coconut.

4. Scoop golf ball sized pieces of the dough onto the baking sheet about 5 cm/ 2" apart.

5. Transfer to the oven and bake for 15 to 20 minutes until golden.

6. Remove from oven and let cool on the baking sheet for 15 minutes before transferring to a storage or serving container. These keto cookies will keep at room temperature for up to 5 days.

Nutrition per cookie

Carbs 8%Protein 11%Fat 81% of calories

Net carbs

2.8 g

Total carbs

15.1 g

Fiber

1.8 g

Sugars

1.6 g

Protein

3.9 g

Fat

12.5 g

Saturated fat

3.2 g

Calories

139 kcal

Sodium

13 mg · 0.56% RDA

Magnesium

46 mg · 11.5% RDA

Potassium

138 mg · 6.89% EMR

Nutrition by ingredient

Per cookie	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.7 g	0.5 g	8
Almond flour (blanched ground almonds, almond meal)	0.5 g	1.2 g	2.9 g	33
Coconut flour, organic	0.1 g	0.2 g	0.1 g	3
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Almond & cashew butter	0.7 g	1.1 g	4.2 g	45
Almond milk natural (unsweetened)	0 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Pecans, nuts	0.1 g	0.1 g	1.1 g	10
Extra dark chocolate, 90% cocoa (cacao)	0.7 g	0.5 g	2.8 g	28
Coconut chips, unsweetened (dried, flaked coconut)	0.1 g	0.1 g	0.7 g	7
Total	2.8 g	3.9 g	12.5 g	139

Serving size cookie

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian