Keto Magic Cookies
These Keto Magic Cookies are sweet, crunchy, caramelly, chocolaty, and stuffed with goodies. These are the best grain-free, flourless, low carb, keto, and paleo cookies ever! They are so easy to make and are perfect for breakfast or a healthy snack.
Are you looking for a healthier, low-carb cookie recipe? Look no further, I’ve got you covered with these Keto Magic Cookies.
This Keto Magic Cookie recipe is sponsored by Lakanto, my favorite keto-friendly sweetener made by monk fruit.
If you want to try it yourself, I worked out a discount code for you! Use SHUANG15 to get 15% off when you make purchases on Lakanto’s website!)
There is nothing better than eating delicious treats that you know are really good for you. Am I right?
These Keto Magic Cookies are sweetened with Lakanto’s monk fruit sweetener and packed with nuts, coconut, and chocolate, making them loaded with deliciousness while still being low carb, gluten-free, sugar-free, and keto-friendly!
You might like these two healthy cookie recipes that can be made with keto-friendly monk fruit sweetener as well; No-Bake Cookie Dough Bites and Pumpkin Cookie Bars.
What is Monk Fruit?
These keto magic cookies are sweetened with Lakanto monk fruit sweetener. A sugar substitute that is paleo and keto-friendly.
But what is monk fruit? Let me tell you all about it.
Monk fruit is a Chinese fruit that grows in the southern part of China. Its native name is Lo Han Guo or 罗汉果. The fruit looks like a monk’s bald head, hence the name monk fruit.
Monk fruit has long been known in China for its many health benefits. Growing up in China, dried monk fruit was actually used to help with soothing coughs and a sore throat as well as reducing phlegm. The taste is sweet and my mom always made it for the family when we were sick.
Today, monk fruit is considered to be a modern-day superfood since it is sweet yet has zero calories, won’t affect blood sugar levels, and can promote weight loss. Read more about the health benefits here.
Lakanto sweeteners do not raise blood sugar and do not raise plasma or glucose-insulin levels making it the perfect substitute for regular sugar!
Why I love Lakanto Monk Fruit Sweetener
There are so many reasons to love Lakantos monk fruit sweeteners! To start with, it’s a great way to replace sugar with a natural, healthy option: “Life can be sweeter without sugar”.
The Lakanto keto-friendly monk fruit sweetener is also:
- Sugar-free with the taste of sugar
- Keto and Paleo
- Matches sweetness of sugar and actually tastes like sugar!
- So easy to use! Use it in place of sugar in any of your favorite recipes with a 1:1 ratio
- Perfect to sweeten tea and coffee
- Zero net carbs
- Zero glycemic and zero calories
- Easily accessible everywhere
If you have been looking for a keto sweetener, look no further! It’s perfect for Keto Magic Cookies just like these.
Ingredients needed for Keto Magic Cookies
To make these healthy and delicious keto cookies, all you need are eight easily accessible ingredients:
Keto Magic Cookies Dough
- Unsalted butter or vegan butter for dairy-free option (softened)
- Eggs (room temp)
- Coconut flour
- Monk Fruit Sweetener (I used Lankanto Brown Sugar replacement. If you want to try, I worked out a discount code for you! Use SHUANG15 to get 15% off when you make purchases on Lakanto’s website!)
- Unsweetened coconut flakes
- Chocolate chips
- Chopped pecans and/or walnuts
How to make Keto Magic Cookies
Start with whisking the eggs and unsalted butter until fluffy in a large bowl.
Then, add coconut flour, Lakanto monk fruit sweetener, and a pinch of salt to the eggs and butter. Gently combine.
Lastly, gently fold in the coconut flakes, chocolate chips, pecans, and/or walnuts.
Now, cover the keto magic cookie dough with plastic wrap and leave the bowl in the freezer for 20 minutes or in the fridge for 1 hour.
Meanwhile, preheat the oven to 350 F and line a cookie sheet with parchment paper.
Then, use a cookie scoop or a tablespoon to scoop up the cookie dough, roll it into a ball and then press and form the dough into a cookie shape.
(Since the cookies are “stuffed” with magic goodies, it may be hard to get them flat like a traditional cookie shape. Press and form with your hands firmly so they stick together).
Lastly, bake the keto magic cookies for 12 – 13 minutes.
Let the cookies cool for at least 20 minutes before indulging (or they might fall apart).
How to store the Keto Magic Cookies
These stuffed cookies can be stored in the fridge for up to 5 days.
And YES, you can freeze the keto magic cookies! Store the cookies for up to 2 months in the freezer in an air-tight container.
Defrost on the countertop or for a few seconds in the microwave.
These Keto Magic Cookies are perfect for breakfast, a post-workout snack, or a snack on the go. Give them a try and let me know what you think!
I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Keto Magic Cookies
- 5 tbsp unsalted butter or vegan butter for dairy free option, softened
- 3 large eggs, room temp
- 1/4 cup coconut flour, 30g
- 1/4 cup Monk Fruit Sweetener, I used Lankanto Brown Sugar replacement
- A pinch of salt
- 1 cup unsweetened coconut flakes
- 1 cup chocolate chips
- 3/4 cup chopped pecans and/or walnuts
- In a bowl, whisk eggs and unsalted butter together until fluffy.
- Add coconut flour, monk fruit sweetener, and a pinch of salt to the egg and butter mixture.
- Gently fold in the coconut flakes, chocolate chips, pecans, and/or walnuts.
- Cover the dough with plastic wrap and let it rest in the freezer for 20 minutes or in the fridge for 1 hour.
- Preheat the oven to 350 F.
- Line a cookie sheet with parchment paper.
- Use a cookie scoop or a tablespoon to scoop up the cookie dough. Roll it into 10 balls and press and form each ball into a cookie shape*.
- Bake for 12 – 13 minutes.
- Let the cookies cool for at least 20 minutes (or they could easily fall apart).
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
These cookies were so tasty! I definitely didn’t want to wait for them to cool before eating them. We didn’t have monk fruit sweetener- so I used part brown sugar and part coconut sugar to fill the 1/4 cup- they still turned out amazing!!
Thank you for sharing this super tasty cookie recipe!!
Hi there Seth- we are so happy you enjoyed the cookies, even with your substitution! Happy baking!! 🙂