low carb cookie Archives - Sugar-Free Mom

Dairy Free Sugar Free Low Carb Keto Coconut Macaroons

Brenda Bennett — Sun, 19 Apr 2026 17:36:49 +0000

These easy delicious Sugar Free Keto Low Carb Coconut Macaroons are Dairy Free, Gluten Free and super easy to make! Just 2 grams of net carbs and perfect for anyone on a keto diet, low carb diet or just looking to reduce sugar intake!

Low Carb Coconut Macaroons

If you’re a fan of coconut, these little cookies will be right up your alley! Coconut macaroons are deliciously light keto cookies made with only a few ingredients. The best part of course, they are sugar free!

Adding a little melted unsweetened chocolate chips drizzled over the top makes these the perfect little non guilty pleasure, but totally optional!

Using an ice cream scoop will ensure the perfect little size for your cookie batter! Once completely cooled on a wire rack the cookies can be coated with melted, unsweetened carob chips or sugar free chocolate chips, like the brand Lily’s.

Place a baking pan underneath the rack to catch all the yummy drippings.

WHAT MAKES THESE KETO MACAROONS SPECIAL

These sugar-free macaroons are:

Dairy Free
Gluten Free
Low Carb
Keto Friendly
Made with simple, real ingredients

Each cookie has:

A soft, chewy center with lightly crisp edges
Just 1 g net carbs- all nutritional information is on recipe card at bottom of page
A naturally sweet coconut flavor

Macaroons versus Macarons

Macaroons (Mac-a ROON) and macarons (Mac-a- ROHN) are two very different types of cookies.

A macaroon is a chewy coconut based, mounded type of cookie often dipped in chocolate, while a macaron has two almond based wafers that are filled with ganache or jam.

I love both types of cookies, but haven’t yet tackled a keto low carb version of a macaron. So this recipe is my low carb version of a Macaroon.

Coconut Butter vs Coconut Oil (Do Not Swap!)

One of the most common questions I get on this recipe is whether you can swap coconut oil for coconut butter. The short answer is no—they are not the same and should not be substituted.

Coconut butter is made from the whole coconut flesh that has been pureed into a thick, creamy consistency. It contains both the fat and fiber of the coconut, which makes it perfect for binding ingredients together in recipes like these chewy coconut macaroons.

Coconut oil, on the other hand, is just the extracted fat from coconut. It is liquid when melted and does not contain any fiber or solids.

Why coconut butter is essential in this recipe:

Helps create that soft, chewy texture
Acts as a binding agent to hold the macaroons together
Adds natural coconut flavor and slight sweetness

What happens if you use coconut oil instead:

The mixture will be too loose or too greasy
Macaroons may spread instead of holding their shape
Final texture will be crumbly or fall apart

If your mixture feels dry, the solution is to add more coconut butter, not coconut oil.

Tip:

If your coconut butter is very firm, gently warm it until soft and pourable before adding it to the batter.

TIPS FOR PERFECT CHEWY COCONUT MACAROONS

These simple tips will help you get that perfect chewy texture every time:

If mixture feels dry: Add 1 tablespoon melted coconut butter
Use room temperature egg whites for better volume
Beat egg whites until frothy or soft peaks, not dry stiff peaks
Don’t overmix once coconut is added
Always pack the mixture firmly when scooping

SCOOPING TIP (THIS HELPS A LOT)

Using a large cookie scoop is helpful for even sizing, but don’t rely on it to release perfectly as these have a delicate consistency.

For best results:

Scoop mixture
Press firmly into scoop
Use your fingers or butter knife to gently release and shape

This ensures your keto macaroons hold their classic mound shape.

BEST TYPE OF COCONUT TO USE

For this keto coconut macaroon recipe, the best choice is:

Unsweetened shredded coconut (not large flakes)
Avoid:
- Sweetened coconut
- Coconut flakes (too large and dry)

If using flakes, pulse briefly in a food processor for better texture.

CHOCOLATE DRIZZLE OPTIONS

You can keep these macaroons simple or dress them up!

Try:

Melted sugar-free chocolate chips
Melted dark chocolate (85–90%)
Unsweetened carob chips

Optional toppings:

Toasted coconut flakes
Drizzle + dip bottoms

SWEETENER SWAPS

If you don’t have coconut liquid stevia:

You can use another sweetener of choice like:

Vanilla stevia
Plain liquid stevia
½ cup powdered monk fruit/allulose blend

Liquid sweeteners help keep these soft and chewy.

OPTIONAL VARIATIONS

Want to switch things up?

Mix in sugar-free chocolate chips
Add almond extract for a bakery-style flavor
Dip bottoms in chocolate instead of drizzling
Add a pinch of cinnamon for warmth

STORAGE TIPS

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 1 week
Freeze for up to 2 months

More Low Carb Recipes you might like:

Keto Coconut Macaroons

Sugar Free Dairy Free Low Carb Keto Coconut Macaroons

These easy delicious Sugar Free Keto Low Carb Coconut Macaroons are Dairy Free, Gluten Free and super easy to make! Just 1 grams of net carbs and perfect for anyone on a keto diet, low carb diet or just looking to reduce sugar intake!

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 136kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

4 egg whites
1/2 tsp cream of tartar
1/4 cup coconut butter melted
1/4 tsp salt
1 tsp coconut liquid stevia
1 tsp vanilla extract
2.5 cups unsweetened shredded coconut (About 230 grams)
2 ounces sugar free chocolate chips optional
large coconut flakes toasted, optional

Instructions

Preheat oven to 325 degrees F. Line a sheet pan with parchment paper. Place the egg whites in a stand mixer or a large bowl and use an electric mixer with the cream of tartar and blend until frothy. Set aside.
Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Set aside to cool.
Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just combined. Pour in the melted coconut butter and blend again.
Using a large cookie scoop, scoop coconut mixture and pat down into the scoop to pack it in well. Release these onto the baking sheet pan, spacing each macaroon about one inch apart from each other.
Bake 20-25 minutes until lightly golden. Cool 5 minutes then transfer to wire rack. Once completely cooled, you can melt the optional chocolate chips and drizzle over each macaroon. Top with optional toasted large coconut flakes if desired.

Video

Notes

Net Carbs: 2 g

This recipe was first published in May 2013 and updated with new pictures and video in June 2019.

If you don’t have coconut liquid stevia, you can use vanilla stevia or plain stevia.

Nutrition

The post Dairy Free Sugar Free Low Carb Keto Coconut Macaroons appeared first on Sugar-Free Mom.

Sugar Free Keto Peanut Butter Blossom Cookies

Brenda Bennett — Tue, 18 Nov 2025 11:34:09 +0000

These Classic Peanut Butter Cookies got a “Better-For-You” make over! These are the best sugar free cookies made keto, gluten free, sugar-free, and low carb and they are so easy to make!

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:

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

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

Cook Time 10

Total Time 20

Servings 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

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

Sugar-Free Keto Pecan Snowball Cookies

Brenda Bennett — Thu, 08 Dec 2022 12:16:05 +0000

These Keto Snowball Cookies are sugar free, low carb, gluten free, grain free and can be dairy free too! These keto Christmas cookies are perfect if you’re on a keto diet, low carb diet or even if you just want to reduce your sugar intake, with just 1 g net carbs for these classic favorite little cookies!

Sugar-Free Snowball Cookies

Traditional snowball cookies have always been known as Gram’s Butter Balls in my childhood memories, and they were everyones favorite cookies.

They are also known as Russian tea cakes or Mexican wedding cookies, but whatever you call them, they are delicious and should be a must-bake during the holiday season.

This classic cookie was so easy to make with just 4 ingredients of flour, butter, pecans and sugar.

I would often be preparing them with my grandmother as a child and loved every minute of the cloud of powdered sweetener sugar all over me. Everyone looked so forward to them on our holiday cookie tray.

Ghee, Butter or Coconut Oil

Sadly when my grandmother passed, my mom tried to carry on the tradition. She still makes them but doesn’t have the time to make the dozens and dozens my grandmother would make for all our family and friends. That’s where I come in!

My gluten free classic snowball cookies recipe of my Grandmother’s Butter Balls are in my Naturally Keto cookbook. And they are good, but I have so many friends and family who need to be dairy free for health reasons and allergies.

I’ve used Ghee, which is a type of clarified butter and has very minimal amounts of milk solids in it, something like 99% free of milk solids. So if you’re dairy free and haven’t yet tried ghee, I would totally recommend it! If you have a dairy allergy to milk then swap with coconut oil instead of ghee.

I made these about 3 times before I got just the right mouth texture and taste. The first time I made them my oldest child, the picky teen, asked if he could try one. I never mentioned the name of them or what was in them.

He said, “YUM, these taste like Gram’s butter balls”!

Mission accomplished!

All 3 of my kids and picky hubby too loved these cookies each time I made them.

Even my MOTHER said, these taste like GRAMS!!!

I was so honored! My grandmother, I think, would have loved my healthier version of her recipe or at least I would hope she’s proud of me for trying to carry on her cookie tradition.

How to Make Keto Pecan Snowball Cookies

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

Ingredients

Ghee or use room temperature butter or coconut oil for dairy free

Almond flour or see FAQs below to make these nut free

Pecans

Swerve Confectioners Sweetener or low carb powdered sugar of choice

Vanilla extract

Vanilla liquid stevia

Salt

Extra confectioners to roll balls in

Step by Step Instructions

Place all ingredients into food processor, stand mixer or large bowl and use a hand mixer and process until cookie dough forms a ball. Pulse if needed.

Taste batter, adjust sweetener if needed.

Line a baking sheet with silpat or parchment paper.

Use a small cookie scoop or about a tablespoon of dough make 24 cookie dough balls.

Roll each mound in the palm of your hand and place onto prepared cookie sheet.

Preheat oven to 350 degrees F.

Place in freezer for 20-30 minutes.

Place in preheated oven and bake cookies for about 12- 15 minutes or until golden around edges.

Allow to cool a little bit, about 5 minutes.

Once able to handle roll each in some confectioners sweetener.

Allow to cool completely before storing in an air tight container.

FAQs

How to Prevent Flat Snowball Cookies

Freeze them OVERNIGHT before baking, helps keep them from spreading and flattening.

How to Store

Place any leftover snowball cookies, once cooled, in an airtight container in a single layer. Lay a piece of parchment paper and place more in a single layer. Refrigerate for up to 7 days or place in the freezer for up to 6 months.

Can I swap almond flour with coconut flour?

Swapping almond and coconut flour isn’t easy because 1/4 cup coconut flour is equal to 1 cup almond flour and requires more liquids and eggs.

How can I make this nut free?

Yes, you can evenly swap almond flour with sunflower seed flour but to swap out the pecans you would need some kind of seed to replace, perhaps sunflower seeds or pumpkin seeds.

Can I use traditional flour like white or wheat pastry flour?

You could but then these would not be low carb keto snowballs because white flour and wheat flour are highly refined processed and high in carbs.

Can I change the sugar substitutes?

Yes, you can use any sweetener you like. I also love monk fruit sweetener. I avoid sugar alcohols like sorbitol and Maltitol and they tend to cause adverse reactions like stomach upset in some people. Use my sweetener guide and conversion chart.

Can I use coconut sugar?

You could but then they would be high carb not low carb as coconut sugar is a sugar whereas stevia and Swerve are low carb sweeteners that don’t spike blood sugar.

Can I use walnuts instead of pecans?

Sure! You can use walnuts instead of pecans if you prefer.

I hope you enjoy these snowball cookies as much as my family did! Here are some other cookies you might love for the season!

Happy Holidays!

Sugar Free Low-Carb Snowball Cookies

Sugar-Free Pecan Snowball Cookies

Prep Time 5

Cook Time 15

Total Time 20

Servings cookies

Calories 112kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

8 tbsp Ghee or coconut oil or use softened butter if not dairy free
1 1/2 cup almond flour or 150 grams
1 cup pecans or 120 grams, chopped
1/2 cup Swerve Confectioners Sweetener or 78 grams
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia
1/4 tsp salt
extra confectioners to roll balls in

Instructions

Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
Taste batter, adjust sweetener if needed.
Line a baking sheet with silpat or parchment.
Use a small cookie scoop and make 24 mounds.
Roll each mound in the palm of your hand and place on cookie sheet.
Preheat oven to 350 degrees F.
Place in freezer for 20-30 minutes. Best if frozen overnight.
Place in preheated oven for 12-15 minutes or until golden around edges.
Allow to cool slightly, about 5 minutes.
Once cool enough to handle, roll each in some confectioners sweetener.
Allow to cool completely before storing in an airtight container.

Notes

Net Carbs: 1g

Recipe first posted in November of 2016 and updated Dec.2017 with new photos and video.

Nutrition

The post Sugar-Free Keto Pecan Snowball Cookies appeared first on Sugar-Free Mom.

Sugar Free Grain Free Keto Vanilla Wafers (Gluten Free, Nut Free)

Brenda Bennett — Tue, 25 Oct 2022 09:15:39 +0000

Sugar Free Grain Free Vanilla Wafers made keto, nut free, low carb, grain free and gluten free! These are the perfect make ahead cookie that can be rolled into a cylinder form, wrapped and stored in the fridge or frozen for easy slice and bake cookies whenever you like. Just 1 total carb per cookie and 0 net carbs!

Sugar Free Vanilla Wafer Cookies

Vanilla wafers were and will always be a classic, comforting cookie from my childhood.

Crumbles all over my pajamas and a glass a milk on a little folding table by the couch, sitting with my grandmother watching TV; a fond memory I will always cherish.

While my copycat recipe for those classic cookies my grandmother and I used to enjoy may be quite different, the distinct taste in my homemade vanilla wafers is still prevalent and comforting all the same. The smell alone while baking will remind you of home, wherever that may be.

The best part about these vanilla cookies is how easy they are to prepare. Basically like a slice and bake cookie that makes life so easy when you want a sweet treat on your keto diet or low carb diet. You can even freeze after you roll it and thaw for whenever you feel like baking some cookies.

That’s the best way to keep your portions under control in my opinion.

Low-Carb Vanilla Wafers

My favorite cookie recipes from my childhood and baking with my grandmother are these Vanilla Wafers, Peanut Butter Blossoms and Butter Balls!

Sometimes basic and plain is a good thing. Why mess with perfection? No need to add anything to these cookies really, they are perfect as is.

Maybe they don’t look exactly like a thin vanilla wafer cookie recipe and may not be exactly as crisp as the ones you can buy, but for a grain free, gluten free, low carb, sugar free cookie, oh my these are spectacular!

How to Make Sugar Free Vanilla Wafers

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

Ingredients

coconut flour

Swerve sweetener or other granulated sugar free sub

baking soda

salt

unsalted butter, room temperature

egg yolks

real vanilla extract

vanilla liquid stevia

Directions

Add the first 4 dry ingredients to your stand mixer and blend on low to combine.

Place the remaining wet ingredients into the mixer and blend on medium speed until thoroughly incorporated.

Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape.

Wrap tightly and place into the fridge for 30 minutes.

Preheat oven to 350 degrees.

Unwrap the dough and slice into 18 cookies.

Place them onto a silpat lined or parchment lined baking sheet.

Bake for 10-14 minutes until golden brown around edges.

Allow to cool slightly before removing, about 10 minutes.

Storage: Place leftover cookies in an airtight container on the counter for 3 days or freeze for up to 3 months.

FAQs for Keto Gluten Free Vanilla Wafers

Can I make these vegan vanilla wafers?

Yes, a great alternative to butter is using coconut oil and replace eggs with a flax or chia seed egg replacement.

Can I swap coconut flour for blanched almond flour?

Coconut flour is quite dense and requires more liquids and eggs than almond flour. 1/4 cup coconut flour is equal to about 1 cup almond flour. I would not recommend swapping them in this recipe.

Can I change the low carb sugar alternatives?

You can use any low carb sweetener you prefer. I use two different sweeteners to help cancel out any aftertaste that one might have. Use my Sweetener Guide & Conversion Chart to help you determine how much to use.

Keto Sugar Free Nilla Wafers

With a slight bit of crumbly…….that’s how I like them.

Also perfect for banana cream pie parfaits, or my sugar free keto banana pudding, but that’s for another time.

Right now you can serve these up with any dip you like.

I’ve got a Peanut Butter Cheesecake Dip you might enjoy or my newest creation below!

These pair perfectly with my Pumpkin Cheesecake Dip!

Other Sugar Free Dips you might like:

This recipe was first published in October of 2015 and I decided a great video was in order for this fabulous cookie to come out of the archives! Hope you enjoy them as much as we do!

These pair perfectly with my Pumpkin Cheesecake Dip!

Other Sugar Free Dips you might like:

Sugar Free Grain Free Keto Vanilla Wafers

Sugar Free Grain Free Vanilla Wafers

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 66kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

1/2 cup coconut flour or 58g
1/2 cup Swerve sweetener or other granulated sugar free sub or 64g
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter softened
2 egg yolks
2 tsp vanilla extract
1/2 tsp vanilla liquid stevia

Instructions

Add the first 4 ingredients to your stand mixer and blend on low to combine.
Place the remaining ingredients into the mixer and blend on medium speed until thoroughly incorporated.
Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape.
Wrap tightly and place into the fridge for 30 minutes.
Preheat oven to 350 degrees.
Unwrap the dough and slice into 18 cookies.
Place them onto a silpat lined or parchment lined baking sheet.
Bake for 10-14 minutes until golden brown around edges.
Allow to cool slightly before removing, about 10 minutes.
Enjoy or store in an airtight container.

Notes

Net Carbs: 0g per cookie

This recipe was first published in October of 2015.

Nutrition

The post Sugar Free Grain Free Keto Vanilla Wafers (Gluten Free, Nut Free) appeared first on Sugar-Free Mom.