These low fat keto cookies are soft, slightly chewy, and full of nutty vanilla flavor with only 1.5 grams of fat and 2 net carbs per cookie. Designed for those following a ketogenic lifestyle but looking to cut back on fats, they’re perfect for a lighter take on keto snacking. Whether you’re managing macros or just want a sugar-free cookie you can feel good about, this recipe checks all the boxes.
About This Recipe
These cookies are naturally sweetened, lightly crisp on the outside, and soft in the center. Made with almond flour and egg whites, they hold together beautifully and have a subtle chewiness that feels indulgent without being heavy.
They come together quickly in one bowl, bake in under 15 minutes, and are gluten-free, sugar-free, and dairy-free—making them incredibly versatile for different dietary needs.
Why This Recipe Belongs in Your Diet
While traditional keto cookies can be high in fat, this version cuts fat by using egg whites and keeping added oils minimal. Almond flour provides healthy fats and fiber, and erythritol keeps them sweet without carbs or sugar spikes. It’s a smart way to enjoy cookies while sticking to low carb, low fat goals.
What You’ll Need (Ingredients)
These cookies rely on keto-friendly basics and a few flavor enhancers to create a simple but satisfying treat.
- Super-fine almond flour, 1 1/4 cups: Adds structure, low carbs, and mild nuttiness.
- Granulated erythritol or monk fruit sweetener, 1/3 cup: A sugar-free option with no impact on blood sugar.
- Egg whites, 2 large: Help bind the dough and add lightness without fat.
- Vanilla extract, 1 tsp: Enhances flavor and complements the almond flour.
- Baking powder, 1/2 tsp: Gives a slight rise and soft texture.
- Salt, 1/8 tsp: Balances the sweetness.
- Optional: Cinnamon or lemon zest, 1/4 tsp: Adds extra depth or brightness.
How to Make Low Fat Keto Cookies
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine almond flour, sweetener, baking powder, salt, and cinnamon or zest if using.
- Add wet ingredients: Stir in egg whites and vanilla extract until a soft dough forms.
- Scoop and shape: Drop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly with your fingers or a spoon.
- Bake: Bake for 12–14 minutes until edges are golden and centers are just set.
- Cool: Let cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Recipe Tips and Variations
- Add a few sugar-free chocolate chips for extra indulgence.
- Swap almond flour for sunflower seed flour for a nut-free option.
- Use almond extract instead of vanilla for a stronger nutty flavor.
- Store in the fridge for extra firmness and a satisfying cold treat.
How to Store Leftovers
Keep cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to 2 months.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 60 kcal
- Fat: 1.5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Net Carbs: 2 g
- Protein: 3 g
- Sodium: 40 mg
Try More Recipes:
- Low-Fat, High-Protein Cookies
- Low Fat Ginger Snap Cookie Recipe
- Low Fat Ginger Molasses Cookies
- Low Fat Cookie Recipe For Weight Watchers
Low Fat Keto Cookies
Description
Soft, light, and sugar-free with just 2g net carbs and 1.5g fat per cookie—perfect for low fat keto living.
Ingredients
Instructions
- Preheat oven to 325°F and line baking sheet.
- Mix almond flour, sweetener, baking powder, salt, and optional flavoring.
- Stir in egg whites and vanilla until dough forms.
- Scoop and flatten cookies.
- Bake 12–14 minutes until lightly golden.
- Cool completely before serving.