Sugar Free Italian Cookies

Easter Sunday is coming so it’s the perfect time to make one cookie that is always on our Easter dessert table!  These beautiful Italian cookies are now a sugar free, low carb, keto easy recipe. 

It’s been a pretty long time since I’ve actually had a traditional Italian cookie with sugar, probably been over 15 years now, but I do remember that perfect texture and subtle sweetness of this perfect cookie.

It was kind of dense, but light at the same time. Hard to explain if you’ve never tried them, but oh so memorable, especially with a cup of coffee.

My grandmother would make them every Easter and since she’s passed my mother has carried on that tradition, but this year it was my turn.

Mom had other obligations and our Italian egg biscuits were not on her list. Of course I knew I had to try my best to make not only my mother proud, but the legacy of my grandmother proud as well And I believe she would be with these classic cookies made healthier.

My mom has said, “these have the same texture as Grams!” 

Carbs in Italian Cookie Egg Biscuits

Classic Italian Easter cookies have about 23 grams of total carbs per cookie with 146 calories. A little bit too high in carbs for a keto diet and will spike blood sugar. 

Carbs in our Keto Easter Cookie Recipe

One of our keto cookies has just 2 total carbs per cookie and just 76 calories. 

Printable recipe card has all the rest of the nutritional information for you at the bottom of this blog post.

Making traditional holiday recipes for Easter or Christmas time and turning them into low carb recipes hasn’t been easy, but I always seem to find a way. I still want to feel like I’m not missing out on anything living a low carb lifestyle!

My other traditional favorites made healthier are my Paleo Pecan Snowball cookies, Carrot Cake Cheesecake, Peanut Butter Easter Eggs and Keto Cookie Dough Easter Eggs, all perfect for this Easter baskets!

That round biscuit shape is one way this classic Italian cookie is unique and stands out from other cookies. 

My children and husband thought they were delicious and just as good as the traditional ones they remember from Easters past. Hope you enjoy these lovely delicious cookies on your Easter table!

Updated Sweetener Options (2026)

Over the years, I’ve simplified the sweeteners I personally use and recommend in my kitchen. I no longer use erythritol sweetener blends, and this recipe has been updated to reflect the options I trust and bake with regularly.

For these Italian Egg Biscuits, here are my preferred sugar-free sweetener choices:

• Monk Fruit Allulose Blend (granulated) – my go-to granulated sweetener for the best texture and mild sweetness
• Allulose (granulated) – creates a softer, more traditional texture without cooling effect
• Confectioners Monk Fruit Allulose Blend – powdered sweetener is perfect if you want a smoother dough
• Liquid Monk Fruit or Liquid Stevia – great for reducing bulk sweeteners if preferred

Important Note:

Allulose is less sweet than traditional sugar, so if you are swapping between sweeteners, you may need to adjust to taste.

I always recommend checking out my Sweetener Guide & Conversion Chart so you can confidently swap based on what you have on hand.

Why These Cookies Are More Golden

You may notice in my updated photos that these cookies are a bit more golden than before.

That’s because I now use monk fruit with allulose instead of erythritol.

Allulose behaves more like real sugar when baking, which means it browns and caramelizes, giving these cookies a more golden color and slightly richer flavor.

This is completely normal and actually a benefit of baking with allulose-just keep an eye on baking time so they don’t overbrown.

Small Batch Testing (12 Cookies)

When I filmed my YouTube video, I wanted a smaller batch for testing, so I reduced the recipe from 36 cookies down to 12 cookies.

And guess what? They came out perfect.

• Same soft texture of the cookies
• Same light, slightly cakey crumb
• Same classic Italian Easter cookie flavor

This is a great option if:

• You don’t need a large batch
• You want to test the recipe first
• You’re baking for a smaller household

Go to the recipe card and click Print but before you do, simply reduce the servings from 36 cookies to 12 and the ingredient amounts will update for you, then follow the recipe exactly as written.

Medium Batch + Sunflower Seed Flour Test (24 Cookies)

I also tested a 24-cookie batch and made a flour swap for those who need a nut-free option.

What I changed:

• Reduced recipe from 36 → 24 cookies
• Swapped almond flour → sunflower seed flour
• Removed almond extract and swapped with anise extract

Results:

I ended up with 22 cookies (some scoops were a bit heaping instead of level), but overall:

• Great option for nut-free baking for low carb cookies
• Texture is more of softer cookies than traditional but still delicious
• Flavor was just as good

Key Differences to Note:

• Color: Sunflower seed flour creates a darker cookie
• Shape: Cookies spread a bit more and are less rounded
• Texture: Slightly flatter, but still tender and enjoyable

My original version (almond + coconut flour) gives you that classic domed Italian Easter cookie look, while sunflower seed flour is a great allergy-friendly alternative.

 Pro Tips for Best Results

• Use a level cookie scoop for consistent sizing
• Don’t overbake-these are meant to stay soft
• Let cookies cool before glazing for best texture
• If using sunflower seed flour, expect a slightly different appearance (but still delicious!)

Glaze Options (Thin vs Thick Finish)

I also tested a few glaze variations depending on the look and texture you want for your cookies.

Thin, Classic Drizzle (Light & Translucent)

For my 12-cookie batch, I followed my original glaze recipe but used:

• Skim milk
• or use Unsweetened almond milk

Both of these are lower in fat, which creates a thinner, more translucent glaze.

 Result:

• Light, delicate coating
• Slightly glossy but not bright white
• Drizzles easily over the cookies

This is perfect if you want that classic, lightly glazed Italian almond cookies look.

Thick, Frosted Coating (Dip Style)

For my nut-free sunflower seed flour version, I wanted a thicker finish, so I used:

• Heavy cream

Result:

• Much thicker, almost like a frosting
• Great for dipping instead of drizzling
• Stays on the cookie without running off
• More opaque and richer in appearance

This works beautifully if you prefer a fully coated cookie with a bold, bakery-style finish.

Topping this sweet treat with my simple sugar-free icing sugar glaze and a few natural sugar free colorful sprinkles, these are festive and ready for Easter or Good Friday or the next time you want a fantastic cookie on your keto diet!

You can use this buttercream frosting if you prefer instead of making the glaze. 

 Which Should You Choose?

It really depends on the final look you want:

• Use skim milk or almond milk → for a light drizzle and traditional look
• Use heavy cream → for a thick, frosted coating that holds its shape

Both options are delicious—it’s just a matter of preference!

Storage

For best results and too keep them nice and moist, I’d recommend storing in an airtight container in the fridge for up to 3 days.

These can also be baked then frozen in a freezer bag and thawed for when you are ready to serve.

If you like instructional videos, watch my youtube video showing both versions and the two options for the glaze on top!

Keto Italian Easter Cookies 

Print

Keto Italian Easter Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Calories 76kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

• 4 eggs room temperature
• 1/2 cup unsalted butter softened or coconut oil for dairy free
• 1 tsp vanilla extract
• 1/2 tsp almond extract or anise extract for nut free
• 1/2 tsp vanilla stevia
• 1/4 cup unsweetened almond milk or heavy cream for nut free
• 2 cups almond flour or sunflower seed flour for nut free
• 1/2 cup coconut flour
• 2 tbsp whey protein isolate
• 3/4 cup Monk Fruit Allulose Confectioners
• 1 tbsp baking powder
• 1 tsp xanthan gum
• pinch salt
•  lemon zest or orange zest optional

Glaze

• 1 cup Monk Fruit Allulose Confectioners or powdered sugar substitute
• 1/4 cup unsweetened almond milk or heavy cream
• 1 tsp almond extract or anise extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
• In a large bowl, whisk the dry ingredients; the flours, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
• Use a cookie scoop to make 1-inch balls (about 36 mounds) of batter placing on two parchment lined prepared baking sheets.
• Bake for 20 minutes and allow to cool completely on a wire rack before frosting.
• Make the simple glaze by stirring the ingredients together until smooth.
• Dip the cooled cookies into the glaze, add sprinkles if desired and place cookies onto parchment paper prepared cookie sheet pan allow to set before storing in an airtight container.

Video

Notes

1 g net carbs per cookie

This recipe was first published in April 2017 using Bob’s Red Mill Paleo Baking Flour and then adapted in March 2018 using an almond and coconut flour ratio I felt was best for the proper texture of this cookie. 

Reposted with video in April 2019.

Retested and Updated for the nut free version in March 2026. Youtube video shows both nut free and original as well as glaze options. 

Nutrition

Serving: 1cookie | Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 105IU | Calcium: 35mg | Iron: 0.4mg

The post Sugar Free Low Carb Keto Italian Easter Cookies appeared first on Sugar-Free Mom.

Keto Easter Eggs

This sweet treat is an amazingly, fairly easy recipe that is simply perfect for including in your kids Easter basket!  Easter season is here and this is the best Easter dessert for all the family and friends, even those not following a low carb diet!

My daughter’s favorite Easter candy is always peanut butter eggs. For years now for all our Easter celebrations, she asks me to make my healthy peanut butter eggs and I love that she thinks mine are better than any store bought variety.

It was my daughter and hubby who then suggested combining the peanut butter and caramel after they saw that Reese’s had done it.

I was honestly skeptical of it working since I love my low carb peanut butter eggs and my new caramel eggs on their own and thought the two flavors would compete, but I was wrong!

My hubby and daughter say these taste like the real thing, but even better actually!

The creamy peanut butter layer with the creamy caramel is a match made in heaven! Don’t knock it till you try it! 

Carbs in Reese’s Eggs

If you’re following a keto diet or a low carb diet and sugar free diet, you will want to steer clear of any of Reese’s peanut butter eggs or their newest variety that includes a layer of caramel. 

According to Cronometer, one Reese’s Peanut Butter egg has 18 grams total carbs, 170 calories, 10 grams fat, 16 grams sugar and 1 gram dietary fiber, so that’s 17 grams net carbs. 

The added sugar and carbs in these surely kick you out of ketosis and spike your blood sugar. 

Carbs in Keto Peanut Butter Caramel Eggs

While there’s a few extra steps to make these combination Easter egg recipe as opposed to making the homemade peanut butter eggs or just the caramel Easter eggs, these are worth it! 

Just 4 total grams of carbs or 3 g net carb per egg! Nutrition label has the rest of the information below in the recipe card, bottom of this blog post. 

Can you swap the peanut butter?

Yes if you have a peanut allergy, you can swap out the peanut butter with almond butter or macadamia nut butter for a peanut free version or use sunflower seed butter for a tree nut free version. 

Can I make these Easter eggs dairy free?

You could swap the heavy cream for the caramel with canned coconut milk and the butter with coconut oil if you want to make these dairy free.

For the chocolate coating, you will need to purchase a chocolate bar or chocolate chips that specify dairy free, like the brand Enjoy Life.

Low Carb Sweetener Guide

If you want to change the low carb sweetener I used, please see my conversion chart to decide how much to use.

I recommend using a powdered sweetener to replace the liquid sweetener in the caramel and one that does not contain erythritol or your caramel will crystalize. 

Best Healthy Easter Treats

Homemade Keto Peanut Butter Eggs

Sugar Free Cookie Dough Easter Eggs

Sugar Free Caramel Easter Eggs

Sugar Free Almond Joy Easter Eggs

Sugar Free Raspberry Jello Eggs

Updated Method: Peanut Butter Caramel Cups (Quicker Version)

When I recently made these for my daughter’s birthday, I adapted the recipe to use a standard peanut butter cup silicone mold instead of shaping them into Easter eggs. This makes them quicker and easier for everyday treats or celebrations.

For this version, I also slightly changed the order of the steps.

First, I coated the bottom of the silicone mold with melted chocolate and froze it until firm. Then I added the peanut butter layer and froze that while I prepared the caramel.

However, I only froze the peanut butter layer for about 15 minutes, which turned out not to be quite long enough. When I poured the warm caramel over the peanut butter layer, it softened the peanut butter and the layers blended together a bit.

They still taste incredible, but the layers aren’t as visually distinct as in the original Easter egg method.

Why the Original Easter Egg Method Creates Better Layers

In the original recipe, the steps are done differently to create clean, distinct layers.

First, the caramel layer is made and frozen in the Easter egg silicone mold until firm. Once frozen, the caramel pieces are popped out and set aside on a baking sheet in the freezer.

Next, the peanut butter layer is made and molded separately.

Remove the frozen caramel egg mold from the freezer and add a spoonful of the peanut butter mixture over each frozen caramel layer, spreading gently to cover.

Place the mold back into the freezer for at least 30 minutes, or until the peanut butter layer is fully firm before moving on to the chocolate coating step.

Tip: Freezing the peanut butter layer long enough is important. If it isn’t fully frozen before adding chocolate, the layers can soften and blend together instead of staying nicely defined.

Which Method Should You Use?

Both methods are delicious, but they produce slightly different results.

If you want the quickest method, the peanut butter cup version works great and is perfect for parties or birthdays.

If you want the most distinct peanut butter and caramel layers, follow the original Easter egg instructions and freeze each layer completely before assembling.

Either way, the combination of creamy peanut butter, buttery caramel, and chocolate makes these one of my family’s favorite sugar free treats.

Best Keto Peanut Butter Caramel Easter Eggs

Print

Sugar Free Low Carb Keto Peanut Butter Caramel Eggs

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 1 minute minute

Servings 12 Easter eggs

Calories 176kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Sugar Free Caramel

• 1/2 cup Monk Fruit & Allulose sweetener or 100 grams
• 1/4 cup heavy cream
• 3 tablespoons butter or coconut oil
• 1/2 teaspoon Caramel monk fruit sweetener optional

Peanut Butter Filling

• 1/2 cup Natural peanut butter no sugar added
• 1 tablespoon butter or coconut oil
• 1 teaspoon vanilla liquid stevia or monk fruit sweetener

Chocolate Coating

• 6 ounce sugar free chocolate chips
• 1 tablespoon butter or coconut oil

Instructions

Easter Eggs

Prepare Caramel

• Place the sweetener and butter in a small saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
• On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
• Fill egg molds just about 1/4 of the way up with caramel and freeze for 30 minutes while you prepare peanut butter layer.

Prepare Peanut Butter Layer

• Add peanut butter and butter to a microwavable bowl or heatproof bowl and melt together for 30 seconds – 1 minute. Stir until smooth. Add sweetener and taste.
• Remove egg mold from freezer and add a spoonful of peanut butter mixture over the frozen caramel. Set it back in the freezer for 30 minutes.

Assembly

• Remove 6 of the frozen peanut butter caramel from egg molds and set aside on a parchment paper lined baking sheet pan. Place the other 6 back in freezer while you work with 6.
• Make chocolate coating by melting the chocolate chips and butter for 30 seconds in the microwave. Or use the double boiler method. 
• Stir until smooth.
• Pour melted chocolate mixture into the 6 empty molds to coat sides of mold, half way up the molds.
• Drop the frozen peanut butter caramel into the chocolate and press down so the chocolate encases the peanut butter caramel.
• Spread more chocolate with a spoon to completely cover egg. Repeat with remaining 6 frozen peanut butter caramel. Refrigerate to set about 30 minutes to set.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
• Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.

Standard Size Peanut Butter Cup Directions & Assembly

• Melt the chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

  Spoon a small amount of melted chocolate into the bottom of a silicone peanut butter cup mold. Use the back of a spoon or pastry brush to spread the chocolate slightly up the sides.

  Place the mold in the freezer for about 10 minutes, or until the chocolate is firm.
• Add the peanut butter and butter to a microwave-safe bowl and heat for 30 seconds to 1 minute, stirring until smooth. Stir in the sweetener and mix until combined.
• Remove the mold from the freezer and spoon the peanut butter mixture over the hardened chocolate base. Spread evenly and return the mold to the freezer for about 15–30 minutes to firm up.
• Make the caramel according to the directions in the recipe while the peanut butter layer freezes.
• Spoon a small amount of warm caramel over the peanut butter layer in each mold. Place the mold back into the freezer for at least 15 minutes.
• Cover the caramel with the remaining melted chocolate, spreading gently to seal the cups.
• Place the mold back into the freezer for 20–30 minutes, or until the chocolate is fully set.
• Store in the refrigerator or freezer until ready to serve.

Notes

3 g net carbs per egg

This recipe was first published in March 2024.

Nutrition

Serving: 1egg | Calories: 176kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 73mg | Potassium: 1mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 146IU | Calcium: 1mg | Iron: 0.001mg

The post Sugar Free Low Carb Keto Caramel Peanut Butter Eggs appeared first on Sugar-Free Mom.

Keto Copycat Girl Scouts Tagalongs

If Tagalongs are your favorite Girl Scout cookies, you’ll love this homemade version.

These keto Tagalong cookies are made with simple ingredients like sesame flour, natural peanut butter, sugar free chocolate chips, vanilla extract, and butter so you can enjoy them during girl scout cookie season without the sugar crash.

The best part? These keto cookies taste just like traditional Peanut Butter Patties but only contain a fraction of the carbs. That means you can enjoy a nostalgic cookie without sabotaging your goals.

Whether you call them Peanut Butter Patties or Tagalongs, these keto Tagalong bars and cookies are one of my favorite keto recipes to make when cravings hit.

KETO HOMEMADE TAGALONG COOKIES

Tagalong cookies, also called Peanut Butter Patties, are one of the most iconic Girl Scout cookies ever made. Traditionally they feature a vanilla flavored shortbread cookie, topped with creamy peanut butter, then coated in chocolate.

Of course the real thing is loaded with sugar and refined flour, which can spike blood sugar and leave you wanting more.

My keto tagalong cookies solve that problem. Instead of traditional flour, the cookie dough uses sesame flour and coconut flour, making these cookies naturally gluten free, grain free, and low carb.

The cookie base bakes on a baking sheet lined with pieces of parchment paper, creating the perfect foundation for the peanut butter layer.

Once the peanut butter filling is added to the top of the cookie, the cookies are dipped in melted dark chocolate chips for that classic smooth chocolate coating.

The final result is a keto treat that tastes indulgent but still fits perfectly into a low carb lifestyle.

TIPS FOR SUGAR FREE  KETO TAGALONGS

When you start with a delicious shortbread cookie base, making keto Tagalong cookies at home becomes incredibly simple.

I actually used my keto thumbprint cookie dough for the base of this recipe. The first step is making the cookie dough and pressing it into round cookies on a lined baking sheet.

Since thumbprint cookies already have an indent in the center of the cookie, they work perfectly for holding the peanut butter filling.

Here are my best tips for perfect homemade keto Tagalongs every time:

Freeze before dipping in chocolate

After adding the peanut butter filling, place the cookies in the freezer for about 20 minutes. This step is very important. If the peanut butter is too soft, the melted chocolate will cause it to slide off the cookie.

Use the right chocolate dipping technique

Do not flip the entire cookie into the chocolate.

Instead:

1. Place the bottom of the cookie into the melted chocolate.
2. Spoon chocolate over the top of the cookie.
3. Lift the cookie with a fork.
4. Gently tap to remove excess chocolate.

This method creates a beautiful smooth chocolate coating without lumps.

Make the cookie indent correctly

Use your thumb or the bottom of a round measuring spoon to create a shallow indent in the center of the cookie. You want the peanut butter filling to spread across most of the top of the cookie, but not reach the edges.

Allow cookies to cool completely

Let the cookies cool on the baking sheet pan before adding the peanut butter filling. Warm cookies are fragile and may crumble under the weight of the filling.

Helpful Baking Tips

These small tips make a big difference when making keto tagalong cookies:

• Use a round cookie cutter if you want perfectly shaped cookies.

• Keep cookie thickness around ¼ inch thickness for the best texture.

• If your dough is sticky, chill it for 10 minutes before shaping.

• Use a large mixing bowl when combining dry ingredients and wet ingredients to prevent overmixing.

CAN YOU USE ANOTHER COOKIE BASE?

Absolutely.

While my keto thumbprint cookies work wonderfully as the cookie base, there are several other keto cookie bases that would also work well.

You could use:

• My Keto Vanilla Wafers

• Slice and bake keto sugar cookies

• Lemon slice cookies (simply remove the lemon flavor)

• Even a slightly thicker shortbread cookie dough

All of these create a sturdy cookie base for the peanut butter filling.

Peanut Butter Filling Options

The peanut butter filling is what really makes these cookies taste like the classic Girl Scout Tagalongs.

For best results, use natural peanut butter or creamy peanut butter with no added sugar. 

If you prefer a slightly firmer filling, refrigerate the mixture for 10 minutes before spreading it on the top of the cookie.

You can also roll the filling into small discs and press them onto each cookie for a cleaner look.

Can You Replace the Peanut Butter?

Yes! If you cannot eat peanut butter, there are several delicious alternatives.

You can substitute:

• Almond butter

• Sunflower butter (sunbutter)

• Macadamia nut butter

• Cashew butter

Sunflower butter is a great option if you need nut free keto cookies, while macadamia butter is one of the lowest carb nut butter options available.

Just make sure whatever you choose is unsweetened.

 Choosing the Best Sugar Free Chocolate Chips

There are many sugar free chocolate chips available today, but not all of them are created equal.

Many brands contain sorbitol or maltitol, which can cause digestive upset and blood sugar spikes.

For the best flavor and texture, I recommend:

• Lily’s Sugar Free Chocolate Chips

• ChocZero chocolate chips

These brands create the perfect smooth chocolate coating for these keto tagalong cookies.

Adding a small amount of coconut oil to the chocolate while melting helps create a thinner chocolate that coats the cookies beautifully.

Low Carb Sweetener Options

For the best texture in these keto Tagalong cookies, I recommend using a powdered low carb sweetener. Powdered sweeteners blend much better into the cookie dough and peanut butter filling, giving you a smoother texture without any graininess.

My favorite sweetener to use now is Monk Fruit Allulose Confectioners. It provides a clean sweetness without the cooling aftertaste that some sugar alcohols can have. It also blends beautifully into both the shortbread cookie base and the peanut butter filling.

Another benefit of using a monk fruit allulose blend is that it helps keep the cookies softer and more similar in texture to the real thing, especially once the smooth chocolate coating hardens.

If you only have a granulated monk fruit sweetener, you can easily turn it into a powdered version by blending it in a high powered blender for about 20 seconds until it becomes a fine powder.

When making keto cookies, powdered sweetener is always the best way to achieve a classic cookie texture without the gritty feel that can sometimes happen with granulated sweeteners.

If you prefer your peanut butter filling a little sweeter, you can add an extra tablespoon of powdered monk fruit sweetener to taste.

Storage Tips

Once the chocolate has hardened, store your keto tagalong cookies in an airtight container.

They can be stored:

• In the refrigerator for up to 1 week

• In the freezer for up to 2 months

These cookies actually taste even better chilled because the peanut butter filling and chocolate coating firm up nicely.

SUGAR FREE KETO TAGALONG COOKIES

Print

Sugar Free Keto Tagalong Cookies (Gluten Free, Low Carb)

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 18 cookies

Calories 141kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Cookie Base

• Entire Recipe for Thumbprint Cookies

Filling

• 1/3 cup unsweetened peanut butter
• 1 tablespoon Monk fruit allulose Confectioners or sweetener of choice to taste

Coating

• 9 ounces Sugar Free Chocolate Chips
• 1 tablespoon butter or coconut oil

Instructions

• Make the recipe for the Thumbprint cookies but do not add any filling in step 5. Once out of the oven, allow to cool completely before proceeding.
• Mix the filling ingredients together and taste and adjust sweetener as needed. Fill the 18 cookies with about a teaspoon of the peanut butter filling. Freeze for 30-60 minutes, or until the peanut butter is frozen and no longer wet to the touch.
• Combine the coating ingredients together in a shallow bowl and melt for 30 seconds intervals in the microwave, (of course you can also melt on the stove over low heat if you prefer) stir until smooth and no lumps of chocolate are visible.
• Remove the frozen cookies and place one at a time into the melted chocolate. Spoon the chocolate over the top of the cookie. Use a fork to lift the cookie out of the chocolate and gently tap the fork on the side of the bowl to allow the chocolate to flow over the sides while removing excess from the bottom of the cookie. Place back onto parchment lined baking pan. Once all the cookies have been coated, place pan in the fridge to set for about 30 minutes.
• Storage: Best if kept in the refrigerator in an airtight container for up to 7 days.

Notes

 3 g net carbs

This recipe was first published in March 2021.

Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 1mg

The post Sugar Free Low Carb Keto Girl Scout Tagalong Cookies appeared first on Sugar-Free Mom.

Keto Chocolate Cookies Recipe with Keto Marshmallows

When the winter season hits our state, I am all about a warm mugful of hot chocolate! But being on a ketogenic diet, I would rather make myself a delicious treat at home so I can control what goes in it and use a premium array of ingredients!

​Thinking about hot chocolate gave me the idea for a hot chocolate cookie with marshmallows, but I didn’t want a crunchy cookie!

​I wanted a chewy, chocolate cookie recipe that tastes like you were having a cup of hot chocolate with a luxurious velvety texture and these keto cookies are it! Curbs that sweet tooth for sure!

Carbs in Traditional Hot Chocolate Mix

​According to the app I use, Cronometer. 1 envelope of a hot chocolate packet prepared with 6 ounces of water has23 grams of total carbs in it and 18.7 grams of sugar!

That would certainly spike ones blood sugar and cause cravings for more! 

Carbs in our Hot Chocolate Recipe

I know you can find sugar free hot chocolate mix at a grocery store today but often the ingredients aren’t the best as they use artificial sweeteners and those are known to spike blood sugar.

I stay away from store bought sugar free items and just make it myself at home which is really simple!

Our keto hot chocolate recipe needs just 4 simple dry ingredients and then you add your favorite milk of choice.

This keto hot chocolate recipe for delicious chocolate goodness has just 5 net carbs using unsweetened almond milk per serving size. The hot chocolate powder can also store in an airtight container for up to 2 months. 

If you don’t want any carbs or calories, you can try KetoChow Cocoa electrolytes which I love! 

Sugar-Free Marshmallows

I didn’t have time to make a recipe for sugar free marshmallows, so I purchased these mini Choczero marshmallows on Amazon.

They taste great and melted wonderfully on top of these festive cookies! They stayed nice and gooey on the cookie even the day after being baked! 

Sugar-Free Chocolate Chips

I used Lily’s semi-sweet dark chocolate chips that are sugar free made with stevia. I just melted about 1/2 cup and drizzled over the top of each cookie. 

​If you can’t get that brand or don’t like either low carb sweetener, the Choczero brand has milk chocolate chips made with Monk Fruit.

GoodSam is another brand that has a different sweetener for their chips using Allulose you may like instead. 

Can I change the Sugar Substitutes?

You can certainly use your favorite sweetener to make these tasty cookies. I think the best results are using a combination of a natural sweetener like stevia, allulose, or monk fruit, to help alleviate any aftertaste. 

Here’s my Ultimate Sweetener Guide & Conversion Chart.

I used a powdered monk fruit sweetener as well as chocolate monk fruit sweetener in liquid form which really makes for a rich chocolate flavor and like a mug of hot cocoa.

In fact, I use the liquid chocolate monk fruit in warm unsweetened almond milk because it tastes just like having a cup of hot chocolate without the carbs or added sugar. 

Can I make these dairy free?

Yes, you can make these easy keto chocolate cookies dairy free by swapping the butter with softened room temperature coconut oil.

Can I use almond flour instead?

The best part about using sunflower seed flour to make nut free keto recipes is that it’s the perfect choice to swap with almond flour because you can use the same exact amount. 

More Festive Cookie Recipes

Keto Chocolate Chip Cookies (chewy or crunchy)

Keto Peanut Butter Cookies

Keto Thumbprint Cookies

Keto Cranberry Pistachio Cookies

Keto Pecan Snowballs

Sugar Free Keto Hot Chocolate Cookies 

Print

Sugar Free Keto Hot Cocoa Cookies with Marshmallow

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 16 cookies

Calories 179kcal

Ingredients

• 1/2 cup butter softened
• 1/2 cup Low Carb Powdered Sweetener
• 1 tsp vanilla extract
• 1 tsp Chocolate liquid Monk Fruit
• 1 large egg
• 2.5 cups sunflower seed flour or almond flour if no nut allergies
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp cream of tartar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 44 grams sugar free marshmallows (48 mini marshmallows)
• 1/2 cup sugar free chocolate chips optional, melted to drizzle

Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet pan lined with parchment paper.
• Add softened butter, low carb powdered sweetener, vanilla extract, liquid monk fruit and egg to a large mixing bowl using electric hand mixer or bowl of stand mixer and blend on low speed to combine.
• Add the sunflower seed flour, cocoa powder, cream of tartar, baking powder, baking soda and salt and blend to combine. The cookie batter will be sticky, so it's recommended to refrigerate for at least 30 minutes before baking otherwise you may end up with a thinner cookie than desired.
• Use a large cookie scoop and make 16 mounds of batter placing each onto prepared baking sheet pan.
• Use the back of a teaspoon and make a small indent in the center of each cookie.  Bake cookies for 10 minutes then remove from the oven. 
• Place 3 mini marshmallows into the center of each cookie.
• Bake 5-8 minutes until the marshmallows are melted and the edges of the cookies are browned.
• Allow to cool then drizzle melted chocolate over each cookie if desired.
• Store cookies in an airtight container in the fridge for up to 3 days or freeze for 3 months.

Notes

Net carbs for 1 cookie: 2 g 

Nutritional information does not include optional chocolate drizzle but does include the marshmallows.

This recipe was first published in Dec. 2023

Nutrition

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 22mg | Fiber: 3g | Sugar: 0.04g | Vitamin A: 177IU | Calcium: 7mg | Iron: 0.01mg

The post Best Sugar Free Low Carb Keto Hot Chocolate Cookies appeared first on Sugar-Free Mom.

Savory Biscotti (Low Carb Parmesan Gruyère Biscotti)

When most people hear the word biscotti, they immediately think of something sweet — a crunchy cookie meant for morning coffee or dessert. But savory biscotti deserve just as much attention, especially if you follow a low-carb lifestyle or keto diet and want something crunchy that isn’t another cracker. 

My first savory biscotti is still very popular, my Savory Cheddar Herb Keto Biscotti which uses almond flour and cheddar and is crispy and delicious!

But for my new Italian Stracciatella soup I made for Christmas, I did not want to use a cheddar keto almond biscotti recipe. Since my youngest son has a tree nut allergy I also did not want to use almond flour.

That’s why these are nut free using sunflower seed flour, but feel free to swap with almond flour if you don’t have any nut allergies like us. 

These savory Parmesan Gruyère biscotti are one of my new favorite homemade biscotti recipes to make during the holiday season, serve alongside keto soup, or add to a charcuterie platter.

They’re crisp, deeply flavorful, and completely different from traditional biscotti made with wheat flour, or a sweet biscotti using sugar substitute, vanilla extract, or almond extract.

Why Savory Biscotti?

Traditional biscotti are twice-baked cookies made with wheat flour,  and usually sweetened with sugar, and nuts, often whole almonds or dark chocolate chips.

They’re delicious, but not ideal if you’re focused on weight loss, managing blood sugar, or following low-carb diets or want a savory biscotti with soup.

Savory biscotti flip the script.

They give you:

• A crunchy texture
• A sturdy dipper for soup
• A crisp cookie–style snack without sweetness
• Something satisfying to pair with savory meals

And when made correctly, they’re just as crunchy and satisfying as the real thing.

Naturally Low Carb — No “Keto Tricks”

One thing I love about this recipe is that it doesn’t rely on gimmicks or an AI generated picture. The biscotti you see in these pictures are exactly how they will turn out for you and exactly what I served to my family on Christmas day.

These biscotti are naturally low carb and fit easily into a keto diet because of the ingredients themselves — not because of substitutions that try to mimic sugar or flour.

There’s:

• No wheat flour
• No all purpose flour
• No sugar substitute
• No vanilla extract or almond extract

Instead, the structure comes from:

• Sunflower seed meal
• Large eggs
• Parmesan cheese
• Gruyère cheese

That combination creates a crunchy texture that holds up beautifully after the first bake and the second bake — which is the hardest thing about making low-carb biscotti the first time.

What Makes This Low-Carb Biscotti Recipe Work

Many low-carb biscotti recipes fall short because they:

• Soften too quickly
• Crumble when sliced
• Lose crunch after cooling
• Taste overly eggy

This recipe avoids those issues by:

• Using sunflower seed meal instead of almond flour or coconut flour
• Baking twice at the right oven temperature
• Cooling properly before slicing into thick slices with a serrated knife

The result is a biscotti that actually feels like a crunchy snack, not a compromise.

The Importance of the First Bake and Second Bake

Biscotti are defined by their baking method.

First Bake

The first bake sets the dough into a firm log. This is done on a prepared baking sheet lined with parchment paper, using a baking tray large enough to allow airflow.

After the first bake:

• The log must cool slightly
• This makes slicing easier
• Prevents crumbling when cutting

Using a serrated knife or sharp knife on a cutting board gives clean slices to the cool logs without breaking the biscotti.

Second Bake (Where the Magic Happens)

The second bake is what creates the crisp cookie texture.

Each slice is laid cut-side down and baked again until dry and golden. This removes moisture and creates that satisfying crunch that makes biscotti perfect for:

• Soup dipping
• Crunchy snacks
• Serving alongside morning coffee or a cup of coffee and my father tells me even dipped in wine (yes — savory biscotti still work!)

Savory Biscotti vs Traditional Biscotti

Traditional biscotti are often sweet and include:

• Wheat flour
• Whole almonds
• Sugar or monk fruit sweetener
• Vanilla extract or almond extract

Savory biscotti skip all of that.

Instead, they shine because of:

• Parmesan cheese
• Garlic powder
• Black pepper
• Herbs

They’re meant to complement savory foods, not dessert.

Perfect for Soup, Snacks, and Entertaining

I originally created this recipe to serve alongside my new keto Italian Stracciatella soup, but can be enjoyed with any soup you like, especially brothy soups like:

• French onion chicken soup- my new recipe will be coming soon!
• Keto cream of chicken soup

These biscotti hold up beautifully when dipped and don’t fall apart like many low-carb crackers.

They’re also perfect for:

• A charcuterie platter
• Holiday entertaining
• Small bites before dinner
• Crunchy things when you want something salty

Equipment You’ll Need

Nothing fancy — no electric mixer required. Most likely you already have these items in your kitchen.

• Large bowl
• Mixing bowl
• Baking tray
• Parchment paper
• Serrated knife
• Cutting board
• Wire rack (optional, for cooling)

Storage and Texture Tips

To maintain the crunchy texture:

• Store biscotti in a glass airtight container or wrapped in aluminum foil
• Keep at room temperature
• Avoid refrigerating (adds moisture)

If they soften:

• Reheat uncovered in a 325°F oven for 7–10 minutes
• Cool completely before serving

This restores the crispness every time.

Low-Carb Lifestyle Friendly

These biscotti fit beautifully into a low-carb lifestyle because they:

• Are filling without being heavy
• Pair well with protein-rich meals
• Don’t trigger cravings the way sweet snacks can

They’re proof that you don’t need sugar substitutes or sweet flavors to enjoy baked goods on a keto diet.

Great for the Holiday Season (and Beyond)

During the holiday season, it’s easy to feel like low-carb eating has to pause. Recipes like this remind us that:

• Crunchy snacks don’t have to be off-plan
• Homemade biscotti can be savory and still just as delicious
• You can enjoy festive foods without compromising your health goals

Whether you serve these for the first time or make them part of your regular rotation, they’re a recipe I think you’ll come back to again and again, at least for us, these are on the weekly menu.

Why You’ll Love This Recipe

• Naturally low carb
• No almond flour or coconut flour
• No sugar substitute
• Crunchy texture that lasts
• Perfect for soup or snacking
• Elegant enough for entertaining

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?

Gluten Free Low Carb Keto Savory Parmesan Biscotti

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Gluten Free Low Carb Keto Savory Parmesan Biscotti

These low-carb savory biscotti prove that homemade biscotti don’t have to be sweet to be satisfying, and that crunchy snacks absolutely have a place in a keto-friendly kitchen. If you’re looking for something different, something elegant, and something that actually works — this is it.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 biscotti

Calories 137kcal

Ingredients

• 1.75 cup sunflower seed flour
• 2 tsp baking powder
• 1 tsp dried parsley
• 1 tsp fresh thyme chopped or 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 large eggs
• 1/2 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together: Sunflower seed meal, Baking powder, Garlic powder, Onion powder, Thyme, Parsley, Black pepper, Salt.
• Add wet ingredients: Eggs, Parmesan, Gruyère. Mix until a thick dough forms. The dough should hold together easily.
• Transfer dough to the prepared baking sheet. Shape into a log about 10 inches long and 3 inches wide.
• Bake for 20–22 minutes, until firm and lightly golden. Remove from oven and let cool 10 minutes.
• Using a serrated knife, slice into ¾-inch thick biscotti.
• Lay biscotti slices cut-side down on the baking sheet. Bake 12–15 minutes total, flipping halfway, until crisp and golden. Let cool completely — they crisp more as they cool.
• Store in an aluminum foil or airtight container at room temperature for up to 2–3 days. Freeze up to 3 months.
• To re-crisp: bake uncovered at 325°F for 7–10 minutes, then cool.

Notes

3 g net carbs

Midlife Macros™ Approved

Nutrition

Serving: 1biscotti | Calories: 137kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 122mg | Potassium: 78mg | Fiber: 2g | Sugar: 0.01g | Vitamin A: 38IU | Vitamin C: 0.04mg | Calcium: 67mg | Iron: 0.1mg

The post Gluten Free Low Carb Keto Savory Parmesan Biscotti appeared first on Sugar-Free Mom.

Sugar Free Low Carb Keto Cranberry Crumb Bars (Perfect for the Holiday Season)

This recipe was tested twice (because that’s how I roll 😉), and the second bake confirmed it: these cranberry crumb bars are absolutely perfect as written.

They have the perfect balance of tart cranberry flavor, buttery crumb topping, and just enough sweetness to satisfy without overwhelming your taste buds.

Add a dollop of sugar-free whipped cream on top, keep them chilled, and you’ve got a holiday dessert that rivals traditional cheesecake bars or classic cranberry desserts—without the sugar crash.

These bars are best kept refrigerated, which actually improves the better texture as they fully set. The result is a firm but tender bar with a slight jiggle in the center when freshly baked, similar to what you’d look for in a traditional cheesecake, but in crumb bar form.

Why Cranberry Desserts Are a Great Way to Celebrate the Holidays

Cranberries are synonymous with the holiday season, and for good reason. Their naturally tart cranberries flavor pairs beautifully with warm spices, vanilla extract, citrus zest, and buttery crusts.

While most cranberry recipes rely on cups of brown sugar or corn syrup, this version uses simple ingredients and a sugar-free cranberry sauce made right on the stovetop.

If you’ve ever found yourself with leftover cranberry sauce after Thanksgiving or Christmas, you already know how versatile cranberries can be.

From whole berry cranberry sauce to baked bars like these, cranberries are a perfect way to create festive treats that don’t derail your health goals.

These keto cranberry crumb bars are also a wonderful alternative to heavier desserts like pies or layered cheesecakes. They’re rich, yes—but not overwhelming. One bar feels satisfying without needing a second (although I won’t judge if you do).

Tested, Tweaked, and Truly Perfect

The first time I baked these bars, I experimented by adding dollops of cream cheese mixture on top of the crumb topping. While they were delicious, the second test proved that it’s not needed at all.

The bars hold their structure beautifully without it, and the cranberry filling really shines on its own.

That said, if you love a more cheesecake-style finish, adding small dollops of cream cheese to the topping is totally optional. I personally prefer them without—it keeps the recipe simpler and lets that bright cranberry flavor take center stage.

This recipe uses no electric mixer or hand mixer, just a large bowl, a mixing bowl, and a saucepan over medium heat. A food processor isn’t necessary either, which makes this a very approachable bake—even during the busiest time of year.

A Low Carb Dessert That Doesn’t Feel like “Diet” food

One of the things I love most about these bars is that they don’t taste like a compromise. There’s no weird aftertaste, no gritty texture, and no feeling like you’re missing out.

The crumb topping is buttery and crisp, the filling is tangy and smooth, and the crust holds together beautifully once chilled.

Unlike many low-carb dessert recipes, this one doesn’t rely on overly processed ingredients or complicated steps. You’re working with pantry staples like unsalted butter, vanilla extract, lemon juice, and fresh cranberries you can easily find at the grocery store during the holidays.

And yes—these are naturally gluten free, grain free, and nut-free if you use sunflower seed flour instead of almond flour. They’re perfect for sharing at holiday gatherings where dietary needs vary.

Texture, Storage, and Serving Tips

Once baked, these bars need time to cool and set properly. Letting them cool at room temperature for about an hour, then covering with plastic wrap and refrigerating for several hours (or overnight) gives you the cleanest slices and the best texture.

Because these bars are best kept chilled, they’re an excellent make-ahead holiday dessert. In fact, I think they taste even better the next day once everything has had time to meld together.

When serving, I highly recommend:

• A dollop of sugar-free whipped cream
• A sprinkle of orange zest or lemon zest
• Or even a few white chocolate chips melted and drizzled on top for a special occasion

Perfect for Keto Cranberry Lovers

If you love:

• Keto cranberry cheesecake
• Keto cranberry sauce
• Keto cranberry bread
• Or anything cranberry-forward during the holidays…

…this recipe deserves a spot in your rotation.

With just 3 g net carbs per serving, these bars fit beautifully into a keto lifestyle while still feeling indulgent. They’re a great example of how keto baking can be both festive and satisfying.

Optional Ingredient Notes & Swaps

• Sunflower seed flour vs almond flour: Either works well. Use almond flour if there are no nut allergies, or sunflower seed flour for a nut-free option.
• Fresh cranberries: Fresh or frozen both work. No need to thaw frozen cranberries first.
• Cream cheese dollops: Optional. Not needed, but can be added if you prefer a more cheesecake-style topping.

Sugar Free Low Carb Keto Cranberry Crumb Bars

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Sugar Free Low Carb Keto Cranberry Crumb Bars Recipe

These Sugar Free Low Carb Keto Cranberry Crumb Bars are everything I want in a holiday dessert: simple, festive, satisfying, and nourishing without excess sugar. They’re proof that you don’t need brown sugar, white flour, or complicated techniques to create something truly special.

Whether you’re baking for Christmas, New Year’s, or just because you love cranberry desserts, this recipe is a great way to enjoy the season without guilt.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 bars

Calories 142kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Crust

• 1/2 cup coconut flour
• 1/2 cup sunflower seed flour or almond flour if no nut allergies
• 1/4 cup unsweetened shredded coconut
• 1/4 cup low carb powdered sweetener
• 8 tbsp butter softened
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1 tsp ground cinnamon For Topping plus 2 tbsp low carb brown sweetener

Cranberry Filling

• 10 ounces fresh cranberries or frozen
• 1/2 cup low carb powdered sweetener or liquid Allulose
• 1/2 cup water
• 1 tbsp lemon juice and zest
• pinch salt

Instructions

• Preheat oven to 350 degrees F. Line an 8 by 8 baking dish with parchment paper.
• Mix the crust ingredients together in a bowl, reserve about 1/2 cup for topping. Add the reserved topping to a small bowl with the ground cinnamon and 2 tablespoons low carb brown sugar sweetener.
• Make the cranberry filling by adding all ingredients into a saucepan on the stove over medium heat. Bring to a boil and simmer about 10-12 minutes until it thickens and reduces. Stirring constantly. Pour over crust.
• Add the reserved crumb topping over the top.
• Bake for 18- 20 minutes until golden. Cool for about an hour then refrigerate to set before slicing, 3-4 hours or overnight.

Notes

3 g net carbs per serving

Midlife Macros™ Approved

Nutrition

Serving: 1bar | Calories: 142kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 120mg | Potassium: 34mg | Fiber: 4g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.1mg

The post Sugar Free Low Carb Keto Cranberry Crumb Bars Recipe appeared first on Sugar-Free Mom.

The Best Keto Peanut Brittle

The holiday season is often when you see amazing recipes being shared that are often family favorites passed down from generations.

The typical peanut brittle mixture is a very easy recipe that often uses white sugar, corn syrup, butter, vanilla extract and baking soda.

I don’t have a peanut brittle recipe passed down from my grandmother, but when I received a beautiful hand-written recipe from Angie’s grandmother, I was inspired to get in the kitchen and make a sugar-free, keto, low carb peanut brittle recipe.

Angie took my 6 week online Sugar Detox course back in 2020, then became an alumni member and is now my assistant in the Sugar Free Mom Tribe Community! She’s allowed me to transform her grandma’s cherished recipe so that anyone on a ketogenic diet or low carb diet can enjoy it too!

Tools needed:

Candy thermometer– I actually used an instant read meat thermometer and I find it easier to use than a true candy thermometer. Hubby uses it all the time for grilling meats but works great for candy too.

Cookie Sheet Pan

Parchment paper– Don’t forgo using this or your brittle will stick terribly to your pan.

Wooden spoon– helps to see if your mixture is nicely coated and also great for not destroying any of your ceramic or stainless steel pans.

Best Sugar Free Keto Peanut Brittle

Ingredients Needed:

salted butter

Better than Sugar Confectioners or see notes above for options

salt

vanilla extract

caramel extract or use more vanilla

vanilla stevia

baking soda

peanuts roasted, salted or see notes

Best Tips for Making Sugar-Free Peanut Brittle

Tip #1: Choose your keto sweeteners carefully and consider what you prefer; smooth texture not grittiness or some crystallization and no chewiness.

Tip #2: Buy a thermometer if you don’t have one. Guessing on whether the color is dark enough is a risk you take without a thermometer. If you go past the point of no return you could risk having brittle that takes burnt.

Tip #3: Keep the brittle refrigerated until ready to serve to ensure it will be nice and crisp with perfect snap. The longer it sits out on the counter, it can tend to soften a bit.

Keto-Friendly Sweeteners

I tested my low-carb version using 4 different sugar alternatives and I’m sharing my favorite, but of course, you can absolutely choose which keto sweetener you prefer.

Swerve granular sweetener (Erythritol)– My first attempt was using Swerve since I have a lot of it in my pantry and love it for many of my low carb keto recipes.

Unfortunately, it formed a lot of crystallization which we did not enjoy. In fact, I threw it away as no one wanted to eat it. The light color in the above picture is using Swerve.

Allulose granular sweetener-I thought this would best as I know with Allulose it helps make my keto ice cream recipes creamy and works well for the best texture in my Dairy Free Cloud Bread recipe.

It worked well, but does have a bit of chewy texture. Still has the crack to it, but after chewing the brittle you do feel the chewiness in your teeth.

The bottom brittle in the above picture with the nice golden brown color is using granular Allulose.

Swerve granular plus Allulose liquid combination– I tried combining these two together and the result was a fail.

This did not work at all to harden. In fact it stayed soft like a caramel even after freezing it.

Better than Sugar Confectioners ( Erythritol plus stevia)–

Produced a perfect sweetness, perfect brittle, still does have some crystallization, but not as bad as using the Swerve.

The darker brittle on the left of the picture below is using this sweetener.

My favorite was using the granular Allulose because I think it’s nice and smooth, no grittiness and I don’t mind the bit of chew. It’s also not as sweet and the Better than Sugar.

My hubby liked the Better than Sugar because he says it had less grittiness, no chewiness and has the perfect sweetness.

FAQs

Are peanuts keto friendly?

Some people following a keto diet may decide peanuts should not be eaten since they are a legume and legumes are usually high in carbs and not keto friendly.

There are many people who enjoy peanuts and follow a keto diet and can easily enjoy a serving of peanut butter or a serving of peanuts and still stay in ketosis, I am one of them.

Ketosis is a metabolic state, so how peanuts will effect you and your blood glucose or your ability to stay in ketosis can only be determined by testing it out on yourself.

Can I use other nuts besides peanuts?

Yes, if you’re not a fan of peanuts, you can really use any nuts of your choice. I tried this with pecans and it was lovely. Macadamia, almonds, really any nut you like can work.

Can I use unsalted peanuts?

Yes, if you prefer unsalted nuts are fine. I prefer the salted as it gives the brittle a nice salty and sweet bite!

How do I store this easy keto brittle?

Store in an airtight container in the fridge for up to a month. You can also freeze for up to 6 months.

What about Monk Fruit sweetener?

I did not test with monk fruit but usually it contains erythritol and monk fruit like the blend from Better than sugar so I would guess you would have similar results.

Can I make caramel sauce with this recipe for brittle?

Actually no, this recipe wouldn’t work if you want a creamy caramel sauce. You would need to add heavy cream to this recipe. Here’s my easy keto recipe for Caramel Sauce.

Is this the same as toffee?

Yes, pretty much is the same in texture as keto toffee.

How do I figure out the right size pieces for the serving?

Here’s a great tip: measure the length and width of your hardened brittle then do your best to break it in half.

Once in half, you need to break off 12 small pieces.

Then do the same for the other half, breaking off 12 of the same sized pieces as best you can. You’ll end up with 24 small pieces and one serving is 2 pieces.

Easy Low Carb Keto Sugar-Free Peanut Brittle

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Sugar Free Keto Peanut Brittle

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 12 servings @ 2 pieces

Calories 104kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 1/4 cup salted butter
• 1/2 cup Better than Sugar Confectioners or see notes above for options
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp caramel extract or use more vanilla
• 1/2 tsp vanilla stevia optional
• 1/2 tsp baking soda
• 1 cup peanuts roasted, salted or see notes above

Instructions

• Line a baking sheet pan with parchment paper.
• In a small saucepan, add the butter, sweetener and salt. Stir together and bring to a boil over medium heat.
• Once boiling reduce heat to low and stir constantly. The color will change to a dark brown, continue to stir until it reaches 300 degrees using a thermometer.
• Turn heat off, add vanilla extract, caramel extract and vanilla stevia and stir together. Add baking soda, stir together then add nuts.
• Pour the mixture on the baking sheet pan and spread the nuts in an even layer.
• Allow to set on counter for 30 minutes then you should be able to break it into pieces. You can also refrigerate to set.
• Storage: Best if kept in the fridge.

Notes

1 serving is 2 pieces which equals 1 net carb. 

This recipe was first published in December 2022.

Nutrition

Serving: 1serving @ 2 pieces | Calories: 104kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 118IU | Calcium: 14mg | Iron: 0.5mg

The post Best Easy Sugar Free Low Carb Keto Peanut Brittle appeared first on Sugar-Free Mom.

Easy Keto Chocolate Truffles

If there’s one thing I’ve learned after developing sugar‑free, low‑carb recipes since 2011, it’s this: recipe development doesn’t always go exactly as planned — and that’s okay.

In fact, some of my best recipes were born from pivots.

These Sugar‑Free Keto White Chocolate Truffles are the perfect example.

What started as my third attempt at a white chocolate fudge (yes, third 😅) turned into something even better — creamy, rich, scoopable white chocolate truffles that my kids devoured, my friends fought over at a Christmas party, and not a single one came home with me.

And here’s the best part? 

No added sugar  

Low carb & keto friendly  

Midlife Macros approved  

Not a fat bomb

This is the kind of real‑life, real‑kitchen recipe development that AI simply can’t replicate — because it comes from experience, intuition, and knowing how ingredients behave when you intentionally reduce fat and increase protein.

Why These Became Low Carb Truffles (And Why That’s a Win)

My goal was a lower‑fat, white chocolate fudge using ricotta instead of cream cheese or heavy cream.

After testing multiple variations, the texture consistently landed somewhere between:

• traditional fudge but still was a little softer to hold
• perfect white chocolate coating
• and creamy truffle filling

Instead of forcing it to be something it wasn’t (by adding more butter, coconut oil, or cocoa powder or cacao powder), I leaned into what worked best for Midlife Macros — and turned them into low‑carb chocolate truffles.

This is exactly how authentic recipe creators work:

• We test
• We taste
• We adjust
• And sometimes we rename 

Still a win.

Why I’m Creating More Midlife Macros Recipes (And How They’re Different From Classic Keto)

If you’ve followed me for a while, you know I’ve been sharing sugar-free, low-carb, keto recipes since 2011 — long before keto was mainstream.

And while I still believe there is absolutely a place for classic keto, the truth is this:

The way we eat often needs to change in midlife — especially for women.

As I’ve moved through my own midlife years, I’ve learned that what once worked effortlessly in my 30s doesn’t always work the same in my 40s and 50s.

Hormones shift. Muscle mass changes. Blood sugar responds differently. And eating very high fat all the time doesn’t always support fat loss, energy, or digestion the way we want it to.

That’s why I now follow — and intentionally create recipes for — what I call Midlife Macros.

What Are Midlife Macros?

Midlife Macros are still very much aligned with how I’ve always eaten:

• Low carb
• Sugar-free
• Blood sugar friendly

But they are not fat-forward in the same way classic keto often is.

Instead, Midlife Macros emphasize:

• Higher protein to support muscle, metabolism, and satiety
• Moderate fat, not unlimited fat
• Intentional portions, rather than eating to fullness on fats
• Desserts and treats that feel indulgent without becoming fat bombs

This approach supports body composition, energy, and appetite regulation — all especially important during perimenopause and menopause.

Midlife Macros vs. Classic Keto: What’s the Difference?

Classic keto typically focuses on:

• Very high fat
• Moderate protein
• Very low carbs
• Frequent use of heavy cream, coconut oil, butter, and fat bombs

While this can work well for some people (especially short term), many women find that in midlife it can eventually lead to:

• Weight loss stalls
• Digestive discomfort
• Feeling overly full or sluggish
• Difficulty leaning out

Midlife Macros, on the other hand, shift the focus to:

• Protein first at meals and snacks
• Enough fat for hormones and satisfaction — but not excess
• Low-carb ingredients without stacking calorie-dense fats
• Desserts that fit into real life, not just “keto rules”

That’s why you’ll notice my newer recipes look a little different — including this one with a small amount of fat rather than a higher fat for a typical keto diet. 

Why This Matters for Dessert Recipes

When I develop desserts now, I’m asking different questions than I did years ago:

• Can this still taste indulgent with less butter or coconut oil?
• Can I increase protein without ruining texture?
• Will this fit into a realistic day of eating for a woman in midlife?

Sometimes that means:

• Using ricotta or cottage cheese instead of cream cheese or heavy cream
• Reducing added fats
• Adding whey protein for structure and satiety
• Letting a recipe evolve into what it wants to be — like truffles instead of fudge

And that’s exactly how these Sugar-Free Keto White Chocolate Homemade Truffles were born.

These truffles are proof that recipe development isn’t about perfection — it’s about adaptation.

I’ve been creating sugar‑free, low‑carb, keto recipes since 2011, long before it was trendy. Real recipe developers know that sometimes a recipe changes directions — and when you understand ingredients, macros, and texture, that change can be even better than the original plan.

My kids loved these.

I brought them to a Christmas party with friends.

And not one truffle came home with me.

No one believed they were sugar‑free keto truffles.

That’s always the goal.

Sugar Free Keto Low Carb Chocolate Truffles Recipe

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Sugar Free Keto White Chocolate Truffles

If you love an easy recipe keto sugar free truffles with a creamy texture, these healthy truffles are perfect you!

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 18 pieces

Calories 114kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

• 12 ounces sugar-free white chocolate chips
• 2 tbsp unsalted butter or coconut oil
• 1/3 cup ricotta cheese or coconut milk
• 2 tbsp unflavored whey protein
• 1/4 cup Allulose in liquid if using powdered/confectioner sweetener- Add 2–3 tsp cream (Essential for blending smoothly.)
• 1 teaspoon pure vanilla extract
• pinch salt
• 1 teaspoon vanilla liquid stevia (optional)

Variety of Coatings

• sugar free sprinkles crushed pecans or walnuts, unsweetened cocoa powder, hemp seeds, pumpkin seeds, unsweetened coconut flakes or coat in melted sugar-free chocolate chips

Instructions

• Blend the ricotta mixture. In your small Ninja/bullet blender, add: ricotta , unflavored whey protein, liquid allulose, vanilla extract, salt. Blend 10–20 seconds until completely smooth and pourable.
• Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering (not boiling) water on low hear, add: chocolate chips and butter. Stir until completely melted and smooth. Remove the bowl from the pot and set it aside on the counter but keep the pot of water simmering.
• Warm the ricotta mixture in a separate bowl. Pour the blended ricotta mixture into a separate heatproof bowl. Set that bowl over the same pot of gently simmering water and warm it for about 20–30 seconds, stirring, just until it’s lukewarm.

  This step is key – it stops the chocolate from thickening or seizing when they’re combined.
• Combine the two mixtures. With your melted chocolate + butter bowl still off the heat: Slowly pour the warm ricotta/allulose mixture into the melted chocolate while whisking constantly. Keep whisking until the mixture is: Smooth, glossy, thick but pourable.

  If it looks a little thick at first, keep whisking – it almost always loosens into a shiny fudge texture as it fully emulsifies.
• Transfer the mixture to a bowl or loaf pan.

  Refrigerate for 60 minutes (or up to 90 if needed) until firm enough to scoop into balls.
• Using a large cookie scoop or 2 tablespoons of batter to form 18 balls. Roll in crushed pecans or sugar free sprinkles. Place into small cupcake liners for easy sharing. Store in the fridge.

Notes

2 g net carbs

Nutrition info does not include the choice of coating you use for the truffles.

Nutrition

Serving: 1piece | Calories: 114kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 59mg | Potassium: 6mg | Fiber: 7g | Sugar: 0.04g | Vitamin A: 57IU | Calcium: 13mg | Iron: 0.02mg

The post Sugar Free Low Carb Keto White Chocolate Truffles appeared first on Sugar-Free Mom.

Keto Cranberry White Chocolate Magic Bars

If you’ve been around my blog for any length of time, you know I absolutely love taking classic cookie bars and giving them a sugar-free, low carb spin—especially during the holiday season when decadent desserts seem to fill every corner of the internet.

But this year, while the kids were over decorating gingerbread houses, I ended up creating something completely new… and totally magical.

My youngest, who has a tree nut allergy, asked if I could make a nut free version of my popular magic bars—something festive, something cranberry-forward, and something everyone could enjoy.

So while gingerbread houses were being assembled on the cutting board, candy canes were sticking to fingers, and white chocolate chips were disappearing faster than I could refill the bowl… this recipe was born.

And friends, according to my very honest, always-blunt youngest son:

“These are incredible Mom. Don’t change a thing!” Winner! 

Even my daughter-in-law—who is not keto and typically doesn’t like keto dessert recipes—said, “These are sooooo good!” And my hubby and oldest son were right behind her agreeing.

When a dessert pleases both keto and non-keto taste testers, you know it’s going into the official holiday rotation.

These Keto Nut Free Cranberry White Chocolate Magic Bars have everything you want in a festive cookie bar! I adapted my original classic Keto Nut Free Magic bars for this recipe.

We start with buttery crust made with coconut flour, a chewy cranberry layer that tastes like pure food heaven, a sugar free sweetened condensed milk drizzle that bakes to perfection, and a gorgeous white chocolate and coconut topping that turns golden brown in the oven.

They store beautifully in an airtight container, and the flavors get even better by the next day.

These bars are also perfect for anyone who prefers super simple, low-mess recipes—because each layer is mixed in a medium bowl, pressed into an 8 inch baking pan, and baked to bubbly perfection.

No pastry blender, no complicated steps, no fuss!

Why You’ll Love These Cranberry Magic Bars

✔️ Nut free – perfect for families with allergies

✔️ Low carb + keto dessert recipe

✔️ Uses fresh cranberries for that tart-sweet pop

✔️ The crust becomes beautifully golden brown

✔️ Only 5g net carbs per bar

✔️ No graham cracker crust—just wholesome, simple ingredients

✔️ Fantastic for Christmas cookie swaps and seasonal cookie bars

Whether you’re making these for holiday parties, easy dinners that deserve a sweet ending, or simply because you want something delicious with your afternoon coffee, these bars deliver.

Ingredients You’ll Need

This recipe is built in classic magic-bar style with three layers plus a quick homemade cranberry “jam.” Here’s your peek at what creates those pure holiday flavors:

First Layer (Crust)

• Coconut flour
• Butter (room temperature or softened)
• Cinnamon
• Monk Fruit Allulose Confectioners
• Pinch of salt

This simple mixture creates coarse crumbs that press beautifully into the bottom of the pan and bake into a crispy crust.

Middle Layer

• Sugar free white chocolate chips (I used Lily’s)
• Unsweetened shredded coconut flakes

This layer melts into the crust for that signature seven-layer-bar feel—without nuts, without sugar, and without fuss.

Cranberry “Jam”

• Fresh or frozen cranberries
• Allulose
• Water

Cooked until the berries burst and thicken into a luscious, spreadable filling. This adds the holiday twist!

Top Layer

• My Sugar Free Sweetened Condensed Milk (1 cup)

This is the real thing—the ingredient that turns everything into magic. If you haven’t made it yet, simply prepare it while the crust bakes.

You may have about 1/4 cup leftover, perfect for swirling into coffee!

Net Carbs Per Serving

5g net carbs per bar

(Full nutrition label listed at the bottom of this post on the printable recipe card.)

If you’re tracking macros or following a low carb lifestyle throughout the holiday season, these bars give you all the flavor without the blood-sugar crash—and without relying on almond flour or nuts of any kind.

This recipe was such a joyful accident—born from gingerbread-house chaos, lots of laughter, and the simple desire to let everyone at the table enjoy a holiday treat together.

That’s always been my mission: food that brings people together, whether they’re keto, low carb, gluten free, nut free, or just want something delicious.

These magic bars are everything I love about the season: nostalgic flavors, easy steps, and the kind of dessert that disappears from your holiday table long before anyone asks for your phone number for the recipe. 😉

If you make them, tag me or share a photo—I love seeing your creations!

Happy baking and Merry Christmas from my kitchen to yours.

Storage

Keep in an airtight container in the fridge for up to a week. They freeze beautifully too—layer them between parchment paper and store up to 2 months.

Keto Nut Free Cranberry White Chocolate Bars

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Keto Nut Free Cranberry White Chocolate Magic Bars

This recipe is wonderfully straightforward and perfect for the time of year when we want festive treats fast.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 16 servings

Calories 181kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

First Layer

• 1/2 cup coconut flour
• 6 tbsp butter softened
• 1/4 tsp cinnamon
• 1/2 cup Monk Fruit Allulose Confectioners
• pinch salt

Middle Layer

• 1/3 cup Sugar Free White Chocolate Chips I used Lily's brand
• 3/4 cup unsweetened shredded coconut flakes

Top Layer

• 1 cup my whole recipe Sugar Free Sweetened Condensed Milk (you might have about 1/4 cup leftover, enjoy in coffee!)

Cranberry "Jam"

• 1 cup fresh cranberries or frozen
• 3 tbsp Allulose powdered or liquid
• 1 tbsp water

Instructions

• Preheat oven to 350 degrees F.

  Grease or line your 8×8 inch baking pan with parchment paper for easy removal.
• Combine the first layer ingredients together in a bowl and mix well. Spread into the pan and spread using a greased spoon to flatten layer evenly.

  Bake for 8-10 minutes or until edges are lightly browned. Make the sweetened condensed milk recipe if you haven't already.
• Place the second layer ingredients together in a bowl and mix to combine. Once the crust layer is out of the oven, spread this second layer over the crust.
• Add the fresh or frozen cranberries to a small saucepan and heat to medium heat. Stir in the allulose and water and bring to a boil.

  Cook for about 5-7 minutes stirring constantly until cranberries have burst and the mixture starts to thicken. Smash berries if desired.

  Dollop the jam over the second layer, spread with the back side of a spoon.
• Pour the sweetened condensed milk over the entire surface. Bake 25–30 minutes (mine was perfect at 26) until bubbling and golden brown.

  Cool completely, then refrigerate 2 hours or overnight for best results. Slice into 16 pieces of delicious bars.

Notes

16 servings total

One piece 5 g net carbs

Here I am on Facebook making this recipe for you.

If you prefer the classic magic bars, here’s my keto nut free recipe.

Nutrition

Serving: 1piece | Calories: 181kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 6mg | Fiber: 3g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.02mg

The post Keto Nut Free Cranberry White Chocolate Magic Bars appeared first on Sugar-Free Mom.

Keto Chocolate Crinkle Cookie Recipe

If you’re looking for easy Sugar-Free Low Carb Keto Chocolate Crinkle Cookies to brighten up your holiday season, you’ve just found your new Christmas cookie favorite!

These festive keto chocolate crinkle cookies are made in one medium mixing bowl, require no chilling, and bake in under 10 minutes—a perfect choice for busy holiday baking, cookie exchanges, or last-minute holiday cookie trays.

With deep chocolate flavor, fudgy centers, slightly chewy cookie edges, and that classic crinkle look dusted in powdered sweetener, these cookies taste like a nostalgic Christmas treat—without the wheat flour, brown sugar, or blood-sugar drama.

Regular chocolate crinkle cookies from a Betty Crocker dry mix has 26 grams of total carbs for one cookie! Our low carb crinkle cookies have just 5 grams of carbs per cookie. Much better for anyone on a low carb diet or keto diet wanting classic holiday cookies to share with family or friends.

​All nutritional information is at the bottom of this page on the printable recipe card. 

Why You’ll Love These Keto Crinkle Cookies

✔ Low carb chocolate crinkle cookies that taste like the classic

✔ Made with wholesome dry ingredients like almond flour, coconut flour, and cacao or unsweetened cocoa powder

✔ Uses your favorite sugar substitute—Monk Fruit, Allulose, or powdered sweetener

✔ No chilling required and minimal effort

✔ Ready in 20 minutes

✔ Perfect for sharing a tray of Christmas cookies, holiday dessert tables, and gifting

✔ Just 5g net carbs per cookie

Whether you’re following a keto diet, low-carb lifestyle, or simply cutting back on sugar, these delicious Christmas cookies come together quickly, store beautifully in an airtight container, and deliver everything you love about chocolate crinkle cookies—minus the sugar.

The Difference between Cacao and Cocoa Powder

Many readers ask about swapping unsweetened cocoa powder for cacao. Here’s the simple breakdown:

• Cacao is the purest form of chocolate and offers that bold, deep chocolate flavor.
• Cocoa powder (like the kind used in classic cookies or Betty Crocker-style chocolate crinkles) is heated during processing but still works beautifully in keto recipes.

Both work here—use whichever gives you the chocolate cookie dough flavor you love.

Choosing the right Low-Carb Sweeteners in Recipes

This recipe was originally tested with Monk Fruit confectioners sugar-free sweetener, but you can easily use:

• Powdered sweetener (erythritol blend)
• Allulose
• Monk fruit sweetener 
• Any low-carb sweetener you enjoy

Just avoid using granulated forms, which don’t melt well and can affect the nice cookie dough consistency.

Tip: Visit my Sweetener Guide & Conversion Chart if you want exact amounts for your sugar substitute

How to Make Keto Crinkle Cookies

Ingredients

You need the following ingredients to make these tasty crinkle cookies;

Egg, egg white, low-carb sweetener, butter, vanilla extract, almond flour or see my notes below to make these nut free, coconut flour, cacao or cocoa, xanthan gum (optional, but helps with texture), baking powder, sea salt.

Directions

Preheat the oven to 356F / 180C /160 fan.

In a stand mixer or using a hand electric whisk, whisk the eggs and Swerve until light, about 2 minutes.

Whisk in the melted butter and vanilla extract until combined.

Sprinkle the almond flour, coconut flour, cacao, xanthan, baking powder and salt evenly into the wet mixture and whisk until just combined. Try not to over whisk.

Roll the mix into individual balls. If the mix is a little sticky, wet your hands with a little oil before rolling. Option to place in the fridge if you need to before rolling.

Place the balls on a baking tray lined with parchment paper. Note in the picture, I dusted in a layer of sweetener first, but later decided it’s better just to dust afterwards for a softer cookie or the cookies set harder.

Bake for 7 – 9 minutes, or until the cookies are still a little soft, pressing the cookies slightly down to get the crinkle effect about 1 minute before they look done. They will firm up as they cool. Try not to over bake.

Allow to cool slightly and roll in powdered sweetener.

If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.

Nut-Free Keto Crinkle Chocolate Cookies

Yes, these cookies can easily be made nut-free.

Simply replace the almond flour with: Sunflower seed flour (same exact amount)

It behaves very similarly to almond flour and is a perfect option for kids with nut allergies or when baking for a crowd or adding to your holiday cookie tray this season..

Is Coconut a Nut?

No—coconut is a fruit, not a tree nut, despite old FDA labeling.

Many people with tree-nut allergies tolerate coconut safely. My own son, diagnosed with peanut and tree-nut allergies at age 2, has safely eaten coconut for years.

As always, check with your allergist if unsure.

Storage Tips

Store cookies in an airtight container at room temperature for 3 days.

Or freeze for up to 2 months.

If freezing, place parchment between layers so the fudgy centers don’t stick.

​More Keto Cookies for your Holiday Christmas Cookie Trays

​Low Carb Peanut Butter Blossom Cookies

Low Carb Pecan Snowball Cookies– these are our personal holiday favorite!

Low Carb Classic Thumbprint Cookies

Low Carb Chocolate Biscotti

Easy Sugar Free Fudge

Easy Keto White Chocolate Fudge

Sugar Free Sugar Cookies

Sugar Free Soft Gingerbread Cookies

Keto Crisp Gingerbread Cookies

Keto Caramel Thumbprint Cookies

Low Carb Italian Fig Cookies (Cuccidati)

Keto Hot Cocoa Cookies

Sugar Free Low Carb Cranberry Pistachio Cookies

Sugar Free Keto Nut Free Chocolate Snowball Cookies

Keto Gingerbread Linzer Cookies

KETO CHOCOLATE CRINKLE COOKIES

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Keto Chocolate Crinkle Cookies

If you are looking for a super easy festive cookie this Christmas, these keto Chocolate Crinkle Cookies are ready in 20 minutes. No chilling required and made in one bowl, they pair well with a good snuggle blanket and a freshly brewed cup of tea.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 cookies

Calories 131kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 1 large egg
• 1 egg white
• 1/2 cup Monk Fruit confectioners
• 1/3 cup butter, plus 1 tablespoon melted
• 1 teaspoon vanilla extract
• 1 cup almond flour (or 1 cup sunflower seed flour to make nut-free)
• 3 tablespoons coconut flour
• 1/2 cup cacao powder or unsweetened cocoa powder
• 1/8 teaspoon xanthan (Optional, but helps with the texture)
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt

Optional: For Christmas

• 1/4 tablespoon zest of orange
• 1 teaspoon mixed spice (or cinnamon)

To Serve

• 3 tablespoons Swerve confectioners to dust

Instructions

• Line a large baking sheet / baking tray with parchment paper.

  Preheat oven to 350°F / 180°C.
• In a stand mixer or using a hand mixer, whisk egg + egg white with your powdered sweetener until light and fluffy—about 2 minutes. Mix in melted butter and vanilla extract until smooth.
• Sprinkle in the almond flour, coconut flour, cacao, xanthan, baking powder and salt. Whisk lightly—avoid over-mixing so the cookie dough balls stay tender.
• Using your hands or a cookie scoop, form small balls (about 1 tablespoon each). If sticky, wet your hands with a little avocado oil. Place on your prepared baking sheet.
• Bake 7–9 minutes until the centers look slightly underdone.

  For that signature crinkle look, gently press each cookie down 1 minute before they finish.
• While still warm, roll or dust with powdered sugar substitute for the classic snowy-holiday cookie finish.

  If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.
• Storage: In airtight container for 3 days or freezer for 2 months.

Notes

2 g Net Carbs per cookie

This recipe was first published in December 2021.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Vitamin A: 187IU | Calcium: 48mg | Iron: 1mg

The post Best Low Carb Keto Chocolate Crinkle Cookies Recipe appeared first on Sugar-Free Mom.

Sugar Free Low Carb Thumbprint Cookies

The classic thumbprint keto cookie recipes are made with a simple keto sugar cookie dough and are filled with either sugar-free raspberry jam or sugar free chocolate chips.

The name thumbprint comes from the classic method of using your thumb to make a “well” in the center of the cookie for the filling.

Alternately you can also use a rounded half teaspoon to make that small well in each of the cookie dough balls, but it’s of course more fun to use your thumb!

They taste like a soft, pillowy cloud of buttery sugar cookie dough! I adapted this keto cookie recipe from my Sugar Free Sugar Cookies!  I also have sugar free keto caramel thumbprint cookies if you prefer caramel!

Keto Nut Free Flour Options

Making keto friendly recipes without nut flours can be very challenging. My goal has always been to make keto recipes my whole family can enjoy and don’t spike my blood sugars, but since my youngest son has a tree nut allergy, I’ve had to work really hard on adapting with nut free keto flour replacements.

Each of these nut free keto flours below can be difficult to work with, but I have perfected them in my recipes. While each of these is not an easy one to one swap with something like almond flour or even with each other, there are ways to work around their absorbency. 

Coconut Flour– Coconut flour is the most absorbent of all nut free keto flours. It is not a tree nut, it is a drupe, like a peach with a pit. While some people do have allergies to coconut and tree nuts, there are some like my son that can easily use coconut flour without issue. It is not a tree nut.

Only about one third or even one fourth of a cup is equal to about 1 cup of almond flour, sesame flour and sunflower seed flour. Doubling the eggs and liquids in a recipe swap with coconut flour is important so your end baked good isn’t dry. 

Sesame Flour– Sesame flour can be used, almost evenly in place of almond flour in a recipe. The difficult part is that in some recipes you may need less almond flour as opposed to sesame, it’s all in the look and texture of the batter.

If a recipe calls for 1 cup of almond flour, I’d suggest using just 1/2 cup of sesame flour, mix the batter and if it looks too wet, add just 1/4 cup more until it looks combined but not wet and sticky. 

Sunflower Seed Flour– Sunflower seeds can be ground in your own blender or food processor if you prefer as it is less expensive than buying it already ground.  If you process too much, you will end up with sunflower seed butter.

When using sunflower seeds, the natural chlorophyl will turn baked goods green when the recipe has baking soda or baking powder in it. Often you can equally swap sunflower seed flour with the same amount of almond flour in most recipes.  

Keto Sweeteners

There are quite a few low carb powdered or confectioners sweeteners out on the market, but there are only a couple I would recommend.

The most popular one that many low carb keto bloggers use has been from Swerve. But since many studies have come out about using erythritol, many of my readers don’t want to use this sweetener anymore.

I’ve swapped it using Monk Fruit Allulose blend and it is working well in many of my new recipes. Feel free to use any sweetener of choice you like.

You can use my Keto Sweetener Guide & Conversion Chart to help you decide which sweetener and how much you should use.

How to Make Raspberry Thumbprint Cookies

To see exact measurements, print recipe and view nutritional information, scroll to the bottom of this blog post to view the recipe card.

Thumbprint Cookie Dough

unsalted softened butter or coconut oil

Keto confectioners sweetener

vanilla extract or almond extract

egg, room temperature

sesame flour or almond flour or almond meal

coconut flour

gelatin

baking soda

baking powder

sea salt

Center Filling Options

•  sugar free raspberry jam or sugar free chocolate chips

Instructions

Place your butter, sweetener, vanilla extract and egg in a stand mixer or large mixing bowl and use an electric hand mixer to combine well.

In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.

Line a large baking sheet pan with parchment paper.

Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into small balls. Place balls about 2 inches apart on baking tray. Once all balls are made, use your thumb or a rounded 1/2 teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.

Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add 1/2 teaspoon of your filling of choice.

Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don’t melt together enough, simply use a toothpick to swirl the chips together.

How to Store Low-Carb Thumbprint Cookies

These keto jam thumbprint cookies will stay fresh and moist if kept in the refrigerator for up to 5 days. If left out on the counter, they will be good for 2 days before drying out. You can also freeze these smaller portions, in an airtight container for up to a month.

Best Keto Jam Thumbprints

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Sugar Free Keto Thumbprint Cookies (Nut Free, Gluten Free)

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 18 cookies

Calories 72kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Thumbprint Cookie Dough

• 1/2 cup unsalted butter softened
• 1/2 cup Monk Fruit Allulose Confectioners
• 1 tsp vanilla extract
• 1 egg
• 1 cup sesame flour or 120 grams
• 2 tbsp coconut flour
• 1 tbsp gelatin
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/8 tsp salt

Center Filling

• 3 tbsp sugar free jam or sugar free chocolate chips

Instructions

• Place your butter, sweetener, vanilla extract and egg in a stand mixer or large bowl and use an electric hand mixer to combine well.
• In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
• Line a large baking sheet pan with parchment paper.
• Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into a ball. Place balls about 2 inches apart on prepared baking sheet pan. Once all balls are made, use your thumb or a rounded 1/2 teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
• Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add 1/2 teaspoon of your filling of choice.

  Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don't melt together enough, simply use a toothpick to swirl the chips together.

Storage

• Once cooled, you can keep them on the counter for 2-3 days, but they will stay fresher and soft and moist, if you keep them stored in an airtight container in the refrigerator for up to 7 days. You can also freeze for up to a month.

Notes

The nutrition info above does not include any jam or chocolate in the center. Each thumbprint needs only 1/2 teaspoon of any filling of choice. You will need 3 tablespoons of any filling of choice to fill 18 thumbprint cookies.

Net Carbs with sugar free strawberry jam= 2g

Net Carbs with Lily’s sugar free chocolate=2g

Net Carbs for 1 cookie, no filling: 1g

 

This recipe was first published in December 2020.

Nutrition

Serving: 1cookie | Calories: 72kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 44mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Calcium: 6mg | Iron: 1mg

The post Easy Sugar Free Low Carb Keto Thumbprint Cookies appeared first on Sugar-Free Mom.

Keto Peanut Butter Blossom Cookies (Sugar-Free, Gluten-Free, Low-Carb)

These classic peanut butter cookies got a better-for-you makeover! Soft, chewy, and perfectly sweet with a rich chocolate center, these Keto Peanut Butter Blossoms are the perfect holiday cookie platter addition.

They’re low-carb, sugar-free, gluten-free, and absolutely delicious — the kind of free peanut butter cookies you’ll be proud to serve at any gathering.

The Story Behind Peanut Butter Blossom Recipe

The original recipe for peanut butter blossom cookies dates back to 1957, when Freda Smith entered her recipe—then called “Black-Eyed Susans”—into a Pillsbury Bake-Off. Pillsbury later renamed them Peanut Butter Blossoms, and they became one of the most loved holiday favorites of all time.

Traditionally made with a Hershey’s Chocolate Kisses pressed into the center of each cookie, this classic recipe has been transformed into a low-carb version with the same nostalgic flavor and chocolate filling—just without all the added sugar.

Carbs in a traditional peanut butter blossom cookie with a Hershey’s kiss on top has 20 grams of carbs according to the Cronometer app. Much too high for anyone on a keto diet as that is about how many carbs you eat in one day one a ketogenic diet. 

Why You’ll Love These Keto Peanut Butter Cookie Recipe

If you’ve been searching for keto cookie recipes that actually taste like the real deal, this is it! These cookies check all the boxes:

• Sweetened with low-carb sweeteners like monk fruit or allulose instead of brown sugar or sugar alcohols that can spike cravings.
• A gluten-free peanut butter blossoms recipe that’s grain-free, easy to make, and perfect for the holiday season.
• Just 3g net carbs per cookie, making them ideal for a low-carb diet or keto lifestyle.
• Using Lily’s baking chocolate chips are delicious and melt really well. I typically use milk chocolate chips but if you prefer dark chocolate chip that will work too.

You’ll love how these cookies bring back the nostalgia of your favorite peanut butter kiss cookies, but with none of the guilt!

Tips for Success

• Use natural peanut butter for the best texture and to avoid added sugar.
• You could add a combination of almond flour and coconut flour but just the peanut butter alone gives a soft, chewy texture without using wheat flour like the traditional cookie.
• Avoid over baking — they continue to set as they cool.
• Store in an airtight container at room temperature or freeze for up to a month.

These cookies also make wonderful holiday cookie platter additions or gifts in cute tins for teachers and friends!

Storing and Freezing

Once cooled, store in an airtight container or freezer-safe bag. You can freeze cookies for at least a month. Just thaw at room temperature before serving — they’ll still taste freshly baked!

You can even freeze the dough and bake fresh cookie balls whenever you need a sweet treat.

Low Carb Sweeteners

If you’re not a fan of the low-carb sweeteners I use, swap in your favorite low-carb version like Sukrin Gold, monk fruit sweetener, or erythritol blend.

Use my Low Carb Sweetener Conversion Chart to find the right ratio. Avoid added sugar or brown sugar if you want to keep your cookies keto.

MORE KETO COOKIE RECIPES

I can’t think of another sugar free cookie that is more loved than this one, at least not among my extended family and friends.

They honestly will never even realize these are sugar-free when they taste them and you’ll be amazed at how less stressed you feel once you’ve made a batch ahead of the holiday rush.

Each one fits beautifully into a low carb keto diet, making your holiday season extra sweet — without the sugar!

Here are more keto cookie recipes you might like:

• Pecan Snowball Cookies
• Chocolate Snowball Cookies
• Chocolate Biscotti
• Cream Cheese Cookies
• Thumbprint Cookies

KETO PEANUT BUTTER BLOSSOMS

Whether you’re making a next batch for your holiday cookie platter or a low-carb version to enjoy with your coffee, these keto peanut butter blossoms will be your new favorite keto Christmas cookies.

Sugar Free Low Carb Keto Peanut Butter Blossoms

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Sugar Free Low Carb Peanut Butter Blossom Cookies

This better-for-you classic recipe brings together everything you love about peanut butter blossom cookies — creamy peanut butter, rich chocolate, and melt-in-your-mouth texture — but made completely sugar-free and keto-friendly.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 cookies

Calories 134kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 tbsp butter salted
• 1 cup peanut butter unsweetened (if you have a peanut allergy use sunflower seed butter)
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 1/2 cup Monk Fruit Allulose confectioners sweetener
• 1 egg beaten

Chocolate center

• 4 ounces sugar-free chocolate chips I used Lily’s Sweets
• 2 tbsp butter salted

Instructions

• Preheat oven to 350 degrees.
• In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
• Stir in the vanilla extract, stevia, and sweetener until smooth.
• Mix in the egg and stir until smooth.
• Use a tablespoon to measure out 20 cookies and place them onto a parchment paper lined baking sheet.
• Use a rounded 1/4 teaspoon and push the bottom of the teaspoon in the center of each cookie.
• Bake for 10 minutes.
• Remove from oven and use the teaspoon again to the center of each cookie.
• Allow to cool completely.
• Once cooled, melt keto chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
• Spoon melted chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
• Enjoy!

Video

Notes

This recipe was first published in November 2016.

Nutrition

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 3mg | Vitamin A: 120IU | Calcium: 2mg

The post Sugar Free Keto Peanut Butter Blossom Cookies appeared first on Sugar-Free Mom.

Sugar Free Biscotti

My dad has always loved traditional Italian biscotti. Growing up, he would tell me stories about his grandmother in Italy making huge trays of almond biscotti during the holiday season, placing them on a wire rack near the window so the cool winter air could help dry them out. 

He remembers that distinct aroma — toasted almonds, anise, and that warm buttery smell that drifted through the whole house. Every Christmas, she served them next to a cup of coffee, but he always laughs and says that in Italy, “We dipped them in wine too!”

So when his birthday rolled around this year, I wanted to surprise him with something special — a keto almond biscotti recipe that captures all the flavors of the real thing, but fits our low-carb lifestyle.

I adapted my chocolate almond biscotti recipe since my dad isn’t a fan of chocolate and transformed it into a crisp, twice-baked, old-world cookie with the perfect crunchy texture.

And let me tell you… he took one bite and his face lit right up.

He said, “Brenda… this tastes like Nonna’s!”

Mission 100% accomplished.

These homemade biscotti are everything you love about the classic – the crisp cookie edges, the rich almond flavor, and that unmistakable hint of anise that only real Italian biscotti cookies have.

And yet, they are completely sugar-free, grain-free, and keto-friendly.

No wheat flour, no sugar alcohol aftertaste, and no complicated steps. Just simple, wholesome baking ingredients and a crunchy cookie that’s perfect for dunking.

They’re wonderful around the holiday season, perfect next to your morning coffee, and so easy to store in an airtight container for weeks.

Why You’ll Love This Keto Anise Almond Biscotti

✔ 2 g net carbs per biscotti ( All nutritional information is on the printable recipe card, bottom of this page)

✔ Gluten-free, sugar-free, low-carb

✔ Classic Italian flavor with anise + almond

✔ Perfect for dunking in coffee, espresso, or even wine says my dad!

✔ Uses basic keto baking staples like almond flour, whey protein, and monk fruit

✔ Keeps its crunchy texture for weeks — just like the real thing

✔ Makes a thoughtful homemade gift

Many regular biscotti recipes rely on all-purpose flour or sugar to get that iconic crisp cookie texture, but this version uses a combination of almond flour, a little bit of unflavored whey protein powder, which together mimic that dry, crunchy cookie feel essential to a true Italian biscotti.

You also don’t need any fancy equipment. Just a mixing bowl or stand mixer, a baking tray or cookie sheet, some parchment paper, and a serrated sharp knife for slicing through the almonds once the first bake is complete.

Swapping Low Carb Sweetener

I used Monk Fruit sweetener in this recipe because it provides that crisp texture for a typical biscotti.

I found that adding another sweetener like the vanilla liquid stevia helps there to be no aftertaste when combining both and adds a nice subtle sweetness. 

I do not recommend using Allulose sweetener because that will not produce a crisp biscotti. Allulose has a great way of keeping baked goods chewy and ice cream soft, so it’s not the ideal sweetener in this recipe. 

Here’s my Sweetener Guide & Conversion Chart to help you decide how much of another low carb sugar substitute to use. 

Tips for Perfect, Authentic Biscotti

Toast the Almonds

This step creates deeper, richer almond flavor and that classic rich flavor biscotti is known for.

Let the Loaf Cool Before Slicing

Warm biscotti crumble — a fully cooled biscotti log slices beautifully.

Cut Slowly, With a Serrated Knife

Especially important when slicing through whole almonds or toasted nuts.

Don’t Rush the Second Bake

The second bake removes moisture and gives you that firm, crunchy biscotti texture.

Store Properly

These crunchy biscotti stay crisp for weeks in a glass airtight container at room temperature.

Ingredient Swaps & Variations

Using different extracts you can really transform these almond flour biscottis into great recipe into a variety of different flavors. 

Orange Anise Biscotti

Add lemon zest or orange zest for a fresh citrus flavor.

Double Almond Biscotti

Replace the anise extract with 2 teaspoons almond extract or use 1 teaspoon vanilla extract.

Chocolate-Dipped Biscotti

Melt some sugar-free chocolate or dark chocolate and dip one end of each cooled biscotti.

White Chocolate Drizzle

Use melted sugar-free white chocolate for a festive holiday look.

Swaps for Protein Powder

You may use egg white protein powder, but whey gives the best crunch.

Nut Variations

Try pistachios, hazelnuts, or a mix of whole almonds and slivered almonds.

What to Serve With Biscotti

These low-carb biscotti cookies are perfect with:

• Cappuccino
• Hot espresso
• Morning coffee
• Sugar-free hot chocolate
• Black tea or herbal tea
• And yes… a small glass of dry wine (my dad insists this is the true Italian way!)

They also make wonderful gifts during the holiday season — just package them in a cute tin or mason jar and attach a recipe card.

Keto Classic Italian Biscotti

When I handed these biscotti to Dad for his birthday, he couldn’t stop smiling. He said they tasted “just like the real thing” — the classic biscotti he grew up eating in Italy, the ones his mother made every December.

Moments like that are why I love creating sugar-free, low-carb versions of nostalgic foods… you get the joy without the sugar crash.

I hope these biscotti cookies bring joy to your home too — whether you enjoy them with your morning coffee, give them as holiday gifts, or recreate cherished family traditions.

If you try them, leave a comment below and tell me how they turned out. I love hearing from you!

Storage Instructions

Store the biscotti in a sealed airtight container for:

• 2–3 weeks at room temperature
• Up to 3 months in the freezer

To re-crisp them, place in a 300°F oven for 5 minutes.

Gluten Free Keto Classic Almond Biscotti

Print

Gluten Free Low Carb Keto Italian Almond Biscotti

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 14 slices

Calories 206kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 1.75 cup almond flour
• 6 tbsp unflavored Whey protein powder
• 1/2 cup Monk Fruit confectioners sweetener
• 1 tsp baking powder
• 1/2 tsp salt
• 8 tbsp butter melted or coconut oil
• 1 tsp almond extract
• 1 tsp anise extract
• 1 tsp vanilla liquid stevia
• 2 large eggs beaten
• 4 ounces almonds sliced, toasted

Instructions

•  Preheat the Oven- Preheat your oven to 325°F and line a large baking sheet tray or cookie sheet with parchment paper.
• Mix the Dry Ingredients- In your stand mixer or large bowl, add all the dry ingredients — almond flour, whey protein powder, monk fruit sweetener, baking powder, and salt. Blend on low speed until everything is evenly combined.
• Add the Wet Ingredients- Pour in the melted butter, almond extract, anise extract, liquid stevia, and beaten eggs. Blend again until a dough forms. It will seem slightly sticky — that’s okay.
• Stir in the Toasted Almonds- Using a spatula, stir in the sliced almonds. Transfer the dough to your prepared baking sheet.
• Shape the Dough- With slightly wet hands, form the cookie dough into a rectangle about 10 inches long and 6 inches wide. Keep the edges smooth and even so the biscotti bake uniformly.
• First Bake (The “First Time” Bake)- Bake in preheated oven for 25 minutes, or until lightly golden brown on top. Let the loaf cool for 30 minutes — do not rush this step!
• Slice the Biscotti- Place the loaf on a cutting board. Using a sharp serrated knife, slice into 1-inch pieces. Press gently and saw slowly to avoid breaking the crunchy cookie edges.
• Second Bake (Cut-Side Down)- Place each biscotti slice on the baking tray cut side down.

  Bake the second time for 10 minutes, flip carefully, and bake another 10 minutes.
• Cool Completely- Transfer the biscotti to a wire rack. They will continue to crisp as they cool.
• Store the biscotti in a sealed airtight container for: 2–3 weeks at room temperature or Up to 3 months in the freezer.

  To re-crisp them, place in a 300°F oven for 5 minutes.

Notes

2 g net carbs

Recipe makes 14 slices

These are Midlife Macros™ approved!

Here’s the live cooking show on facebook adapting the chocolate biscotti to make them vanilla almond. 

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Calcium: 66mg | Iron: 1mg

The post Gluten Free Low Carb Keto Italian Almond Biscotti appeared first on Sugar-Free Mom.

The Best Peanut Butter Cookie Dough

This is a classic low carb, keto-friendly fat bomb recipe that’s perfect for anyone transitioning away from a low-fat or Standard American Diet (SAD) and learning to embrace healthy fats again.

These truffles are made with simple ingredients like almond flour, coconut oil or butter, sugar-free chocolate chips, and unsweetened peanut butter for that nostalgic cookie dough texture we all love. 

Just 3 grams net carbs per keto cookie dough truffles. All nutritional information is located at the bottom of this page on the printable recipe card. 

Keto Fat Bombs

Why Classic Keto Works (Why I Had to Adjust in Midlife)

For years, I thrived on a classic keto diet—about 75% fat, 20% protein, and 5% total carbs. It was life-changing. Here’s the post I wrote all about my 6 week results with before and after pics!

Coming from decades of low-fat diet messaging, I finally learned how fat could be fuel instead of something to fear. Recipes like these keto fat bombs were a huge part of that journey because they helped me stay satisfied, reduce cravings, and make a sugar-free lifestyle sustainable.

But when perimenopause hit, everything shifted.

Even though I was eating clean, low carb, and sugar free, I started gaining weight for the first time in years. The same high-fat approach that once worked so well began working against me. My metabolism and hormones needed a new strategy.

The Midlife Macro Method™: A Moderate-Fat, High-Protein Approach

That’s when I created my Midlife Macro Method™ (MMM) — a nutrition approach specifically designed for women in perimenopause and menopause who want to balance hormones, build lean muscle, and maintain a healthy weight without extreme dieting.

In the MMM framework, I still enjoy healthy fats like those in these truffles, but the ratios are more balanced:

• Protein: 40–45% of calories (at least 100g daily)
• Carbs: 30–50g carbs per day
• Fat: 50% on most days, about 50-70 g fat with one higher-fat maintenance day each week

That moderate-fat approach made all the difference.

Within two months, I lost the 15 pounds I had gained during perimenopause—without medication, just by aligning my macros to support my changing hormones.

You can learn more about how I made that shift (and follow my meal plans!) in my new cookbook, Good, Better, Best, which released September 23, 2025. The first two meal plans in the book actually apply this very strategy.

How to Adapt These Chocolate Chip Cookie Dough Truffles for Midlife Macros

If you love these classic keto truffles for a delicious treat, but want to make them Midlife Macro friendly, here are a few easy swaps and adjustments:

• Swap some fat for protein: Replace half the butter or coconut oil with ¼ cup Greek yogurt or cottage cheese to boost protein while keeping that creamy texture.
• Add protein powder or collagen: Mix in 1–2 tablespoons of unflavored whey or collagen peptides to increase protein per truffle.
• Lighten the chocolate coating: Use a thinner drizzle of melted dark chocolate instead of a full dip, or skip it entirely if you want to save fat grams.
• Choose a lighter nut butter: Use powdered peanut butter mixed with water or almond butter to reduce total fat while keeping flavor.

If you want an already-balanced MMM version, try my Peanut Butter Yogurt Bites recipe — high protein, moderate fat, and just as satisfying!

Why These Ingredients Work

• Peanut Butter (or Sunflower Butter): Adds creaminess, flavor, and healthy fats. For nut-free, sunflower butter works beautifully.
• Almond Flour or Sunflower Seed Meal: Creates the cookie dough texture without grains or gluten.
• Butter or Coconut Oil: Provides satiating fat; coconut oil also adds mild sweetness.
• Monk Fruit Allulose Sweetener: A sugar-free option that blends well and stays smooth, unlike erythritol, which can crystallize.
• Sugar-Free Chocolate Chips: Choose brands like Lily’s or Hu that are stevia or allulose sweetened.
• Vanilla Extract & Liquid Stevia: Enhance sweetness without sugar.

These simple, low carb ingredients make the perfect edible cookie dough bites for your freezer stash or to enjoy straight from the fridge when sweet cravings hit.

As many of you all ready know, my youngest son has these allergies and my oldest has a peanut allergy. It’s very easy to sub the peanut butter in these delicious truffles! I’ve successfully made these with sunflower seed butter and both versions are incredibly tasty!

Creating recipes that can accommodate many of us with allergies and those of us who choose to eat sugar-free and low carb for health reasons, is what I strive for here.

Not only is my priority sugar-free recipes, but also I try to make them as  low carb as I can and gluten free since this how I eat on a daily basis and what makes my body feel at it’s best.

My family ate these truffles up in a matter of days! I think they will be a new favorite of yours as well!

Classic keto fat bombs like these easy keto cookie dough truffles are a great way to start your low carb or ketogenic journey — especially if you’re transitioning away from a low-fat or sugar-heavy diet.

But as your body changes, your macros may need to change too. I learned that firsthand in perimenopause, and now I help women do the same through my Midlife Macro Method™ and my new cookbook, Good, Better, Best — where I share the exact strategies and meal plans that helped me lose 15 pounds in 2 months and keep it off.

So, whether you’re enjoying a fat bomb or an MMM-friendly yogurt bite, remember: your nutrition can evolve with your season of life — and it can still be absolutely delicious.

Can I turn this edible keto cookie dough into keto cookies?

While this raw cookie dough is delicious as a sweet treat, it may not work to make keto chocolate chip cookies since I haven’t tested it out myself. I would think you would need raw eggs to make this sugar free cookie dough recipe into actual cookies. 

This recipe was intentionally designed as edible cookie dough, which means the ingredient ratios create a creamy, truffle-like texture rather than a structure that spreads and crisps in the oven to create finished cookies.

How should I store these keto truffles?

Because these are no-bake cookie dough bites, they keep best in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze in a parchment-lined container or bag for up to 3 months.

If you store them in the freezer, let them sit at room temperature for 5–10 minutes before enjoying for the perfect chewy, cookie dough texture.

Can I make them dairy free or nut free?

Absolutely! This recipe was created to be adaptable for allergies and preferences.

• For dairy free: Use coconut oil instead of butter and unsweetened almond or coconut milk.
• For nut free: Swap peanut butter and almond flour for sunflower seed butter and coconut flour.
• For MMM version: Keep the dairy (Greek yogurt or cottage cheese) but lighten the total fat for a balanced macro profile.

You’ll still get a rich, satisfying sugar-free truffle made from wholesome, simple ingredients that keep your sweet cravings in check — no added sugar required.

Sugar-Free Low Carb Peanut Butter Keto Cookie Dough Bites

Print

Sugar-Free Peanut Butter Cookie Dough Truffles (Low Carb, Keto)

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Calories 168kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 cup peanut butter unsweetened or sunflower seed butter for nut free option
• 1/2 cup butter softened or coconut oil, room temperature or see notes above for MMM™ adapting
• 1/2 cup Monk Fruit Allulose sweetener or another granulated sugar free sweetener
• 2 tbsp almond milk unsweetened or use coconut milk for nut free option
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 3/4 cup almond flour or sunflower seed meal for nut free option
• 1/2 tsp salt
• optional: sugar-free chocolate chips like Lily’s Sweets

Outer Coating

• 8 ounces unsweetened baking chocolate I used Ghiradelli
• 1/2 tsp chocolate liquid stevia

Optional: peanut butter drizzle

• 1/4 cup peanut butter unsweetened
• 2 tsp coconut oil melted

Instructions

• In a stand mixer combine the peanut butter, butter and sweetener and blend until smooth.
• Stir in the almond milk, vanilla extract and liquid stevia until combined well.
• Last whisk the almond flour and salt together and blend on low in the stand mixer until everything looks well incorporated.
• If you are using optional chocolate chips, stir them in gently now.
• Scoop 24 portions using a cookie scoop and place onto a parchment-lined cookie sheet. Roll into balls and refrigerate 30 minutes.
• Roll each into a nice round ball and refrigerate for 30 minutes while you make the outer chocolate coating.
• To make the outer chocolate coating, Melt chocolate in 30-second intervals in a glass bowl (or use a double boiler). Once smooth, stir in chocolate liquid stevia and taste for sweetness.

  Dip each truffle into the melted chocolate and return to the parchment paper. Chill until firm.
• Once hardened, if using peanut butter drizzle stir the ingredients together and drizzle over the chocolate coating.
• Keep refrigerated until ready to serve.

Video

Notes

Nutrition Info does not include peanut butter drizzle but does include the needed outer chocolate coating.

3 g net carbs per truffle

This recipe was first published in Feb of 2016.

For those following my Midlife Macro Method™, these sugar-free truffles can easily be adjusted to fit your goals:

• Classic Keto: Full butter or coconut oil = 15g fat per truffle.
• MMM Version: Replace half the butter with Greek yogurt or add protein powder = closer to 8–9g fat and 8–10g protein per truffle.

That’s the beauty of this lifestyle — it’s flexible. Whether you’re following a high-fat keto phase or a moderate-fat, high-protein midlife phase, recipes like these can evolve with you.

 

Nutrition

Serving: 1truffle | Calories: 168kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 121mg | Potassium: 78mg | Fiber: 2g | Vitamin A: 120IU | Calcium: 20mg | Iron: 1.8mg

The post Sugar Free Keto Peanut Butter Cookie Dough Truffles appeared first on Sugar-Free Mom.

Why You’ll Love This Recipe

When the holiday season rolls around, it can feel challenging to navigate parties and family gatherings while sticking to your keto diet or low carb way of eating.

Most dessert tables are filled with high carb, sugary classics like pecan pie made with corn syrup, regular sugar, and traditional flour crusts.

But these keto pecan pie bars solve that problem beautifully.

With a crisp almond flour shortbread crust and a rich, caramel-like filling made with brown sugar substitute, maple syrup flavoring, heavy cream, butter, and chopped pecans, you can indulge without the sugar crash.

They’re easy to make using simple ingredients and tools you probably already have on hand — like a mixing bowl, food processor, medium saucepan, parchment paper, and an airtight container for storage.

Plus, they’re freezer friendly, so you can make them ahead and store in a freezer-safe container for stress-free entertaining.

My Sugar-Free Journey

I gave up sugar over 19 years ago and have never looked back.

My journey started with removing white sugar and switching to unrefined options like honey and maple syrup, but I was still eating plenty of carbs — oatmeal, whole wheat bread, fruit-filled yogurt, and brown rice. I didn’t realize these foods were still spiking my blood sugar and keeping my cravings alive.

Eventually, I learned that it wasn’t just about the type of sweetener, but also about grams of net carbs.

Even “healthy” carbs can raise blood sugar, leading to those same roller-coaster cravings. Once I lowered my daily carbs from about 100 g net to around 40 g net, my cravings disappeared, and I found a sustainable rhythm.

For me, following a low carb and keto lifestyle isn’t about restriction — it’s about balance. Over the years, I’ve developed recipes like these bacon pecan pie bars that let me fully enjoy the holiday season while keeping my health goals intact.

Whether you’re brand new to keto or have been sugar-free for years, having go-to desserts like this makes it easy to stay on track without feeling deprived.

Ingredient Spotlight

One of the best things about this recipe is how easy the ingredients are to find.

Here’s what you’ll need:

• Bacon – Uncured and nitrate-free for the best flavor. The bacon gets coated in syrup and spices, then baked until golden brown and crisp.
• Allulose syrup – A fantastic sugar substitute that caramelizes well, giving you that sticky, sweet finish without regular sugar.
• Cinnamon & black pepper – Optional, but they bring warmth and a subtle kick to the candied bacon.
• Butter – Unsalted butter gives the shortbread its classic flavor and texture.
• Almond flour – A low carb, grain-free base that works perfectly for shortbread crust. You could also try a coconut flour crust if you prefer.
• Vanilla extract – Adds depth of flavor to the crust and filling.
• Maple extract – Gives that pecan pie filling a cozy, seasonal note.
• Heavy cream – Creates the gooey, caramel-like filling when combined with butter and sweetener.
• Monk Fruit Allulose brown sugar sweetener – A brown sugar substitute that mimics the flavor of molasses without affecting blood sugar.
• Pecans – Chopped for the filling and pecan halves can be arranged on top for presentation. Use crunchy pecans for the best texture.

 Tips for the Perfect Bars

• Use medium heat when making the filling so the sweetener melts smoothly without burning.
• Don’t skip the cooling step — it allows the filling to set properly, creating that classic gooey layer without being runny.
• Make sure your butter and eggs (if added in variations) are at room temperature for best results.
• Experiment with different pan sizes if you prefer thicker or thinner bars.
• If you prefer a dairy-free option, coconut oil and coconut cream can work in place of butter and heavy cream.

Serving Suggestions

These bars are a great way to end a festive meal, but they’re also perfect for:

• Holiday dessert trays alongside chocolate bark, truffles, or cookies
• Edible gifts packaged in decorative boxes
• A Thanksgiving or Christmas dessert spread that includes both regular pecan bars and these keto-friendly ones for variety
• Pairing with a warm cup of coffee for a cozy afternoon treat

If you want to add a little extra flair, drizzle with a sugar-free caramel sauce or sprinkle with extra chopped pecans before baking.

Nutrition Information

Each bar contains approximately 2 g net carbs, making them a smart choice for anyone counting net carbs or managing blood sugar levels. They’re satisfying, rich, and indulgent without the sugar spike that comes from traditional pecan squares made with regular sugar and corn syrup.

These Keto Bacon Pecan Pie Bars prove that you can enjoy decadent holiday desserts while sticking to your keto lifestyle.

Whether you’re bringing them to a party, storing them in your freezer for easy entertaining, or just enjoying a quiet moment at home, they’re the perfect low carb, sugar-free treat that everyone will rave about.

If you make these, I’d love to see your creations! Tag me on TikTok if you decide to make them and share — it’s a great way to inspire others. And don’t forget to check the recipe card at the bottom of this post for printable instructions.

Sugar Free Low Carb Keto Candied Bacon Pecan Pie Bars

Print

Low Carb Keto Candied Bacon Pecan Pie Bars

Prep Time 18 minutes minutes

Cook Time 20 minutes minutes

Servings 16 servings

Calories 323kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Candied Bacon

• 6 oz uncured bacon nitrate free
• 3 tbsp Allulose or Sugar free maple syrup
• 1 tsp cinnamon
• black pepper optional

Shortbread Crust

• 8 tbsp butter
• 2 cups almond flour
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia
• 1/2 tsp salt

Topping

• 8 tbsp butter
• 3/4 cup Monk Fruit Allulose brown sugar substitute or another sugar free brown substitute
• 1/4 cup Allulose
• 1 tsp maple extract
• 1 tsp pumpkin pie spice
• 1/4 cup heavy cream
• 2 cups pecans coarsely chopped

Instructions

• Prepare the Candied Bacon

  Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil. Lay out the bacon strips and brush them with half the allulose syrup. Sprinkle with cinnamon and pepper if using. Bake for 10 minutes, flip, brush with remaining syrup, and bake another 5–10 minutes until crisp and golden brown. Once cool, chop into small pieces
•  Make the Shortbread Base

  Reduce the oven temperature to 350°F. Add almond flour, melted butter, vanilla, sweetener, and salt to a food processor. Pulse until fine crumbs form. Press the mixture evenly into an 8×8 baking dish lined with parchment. Bake for 10 minutes until lightly golden.
• Create the Pecan Pie Filling

  In a small saucepan over medium heat, combine butter, brown sugar sweetener, allulose, maple syrup flavoring, heavy cream, and spices. Bring to a gentle boil, stirring constantly for about 1 minute. This creates a smooth, gooey pecan mixture that resembles classic keto pecan pie filling without any corn syrup or regular sugar.
• Remove from heat and stir in chopped pecans and the candied bacon. Pour this filling over the baked shortbread crust, spreading into an even layer.
•  Bake & Cool

  Return the dish to the oven and bake for about 20 minutes, until the edges are bubbling and the top looks caramelized. Let the bars cool completely before cutting. This helps the filling set and makes slicing clean, even squares easy.

Video

Notes

2 g net carbs

This recipe was first published in Dec. 2016.

Nutrition

Serving: 1bar | Calories: 323kcal | Carbohydrates: 5g | Protein: 6g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 233mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

The post Sugar Free Low Carb Keto Candied Bacon Pecan Pie Bars appeared first on Sugar-Free Mom.