Low-Carb Cowboy Cookies

Keto Cowboy Cookies are a delightful low-carb adaptation of a beloved classic, offering a rich tapestry of flavors and textures in every bite. These generously sized cookies are packed with sugar-free chocolate chips, toasted pecans, and unsweetened coconut, creating a harmonious blend of sweetness and crunch. The use of almond flour and a touch of coconut flour ensures a perfect balance between crisp edges and a chewy center, making them a satisfying treat for anyone following a low-carb lifestyle.

These cookies have quickly become a favorite among keto dessert enthusiasts thanks to their rich flavor and satisfying texture. Traditional cowboy cookies are known for being packed with mix-ins, and this low-carb version delivers all the same goodness without the sugar or grains. By using almond flour and allulose, the recipe keeps the carbs low while still offering a classic cookie experience. Whether you’re craving a nostalgic treat or looking for a satisfying snack that fits your macros, Low-Carb Cowboy Cookies strike the perfect balance between indulgence and wholesome ingredients.

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Yields 18 servings of Low-Carb Cowboy Cookies

The Preparation

• 1 cup unsweetened coconut flakes
• 1 cup pecans, chopped
• 1 cup almond flour
• 3/4 cup allulose
• 1/4 cup coconut flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 2 large eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 1 cup keto-friendly chocolate chips

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 300F.

2. Add pecans (and coconut flakes, if desired) to a sheet pan and bake until toasted and starting to brown. About 5-7 minutes. Remove and let cool.

3. For the cookies, combine the almond flour, coconut flour, allulose, cinnamon, baking powder, baking soda, and salt in a bowl. Mix together well and set aside.

4. In a separate bowl, whisk the eggs until frothy, then add in the vanilla extract and continue to mix.

5. Slowly add the egg mixture into the softened butter and mix well until combined and smooth.

6. Pour the wet ingredients into the dry and mix thoroughly until no lumps appear.

7. Fold in the coconut flakes, pecans, and chocolate chips. Place bowl in the fridge for 15 minutes to allow the dough to chill through. If oven was turned off, pre-heat to 300F again.

8. On a parchment-lined sheet pan, spoon dough into small balls, approximately 2 inches in size. Slightly flatten with the back of a spoon.

9. Bake for 9-12 minutes or until cookies are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

This makes a total of 18 servings of Low-Carb Cowboy Cookies. Each serving comes out to be 230 calories, 21.7g fats, 3.7g net carbs, and 3.4g protein.

Low-Carb Cowboy Cookies

This makes a total of 18 servings of Low-Carb Cowboy Cookies. Each serving comes out to be 230 calories, 21.7g fats, 3.7g net carbs, and 3.4g protein.

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Ingredients  

1x2x3x

• 1 cup unsweetened coconut flakes
• 1 cup pecans chopped
• 1 cup almond flour
• ¾ cup allulose
• ¼ cup coconut flour
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¾ cup butter softened
• 2 large eggs room temp
• 1 ½ teaspoon vanilla extract
• 1 cup keto-friendly chocolate chips

Instructions 

• Gather and prep all of your ingredients. Pre-heat oven to 300F.

• Add pecans (and coconut flakes, if desired) to a sheet pan and bake until toasted and starting to brown. About 5-7 minutes. Remove and let cool.

• For the cookies, combine the almond flour, coconut flour, allulose, cinnamon, baking powder, baking soda, and salt in a bowl. Mix together well and set aside.

• In a separate bowl, whisk the eggs until frothy, then add in the vanilla extract and continue to mix.

• Slowly add the egg mixture into the softened butter and mix well until combined and smooth.

• Pour the wet ingredients into the dry and mix thoroughly until no lumps appear.

• Fold in the coconut flakes, pecans, and chocolate chips. Place bowl in the fridge for 15 minutes to allow the dough to chill through. If oven was turned off, pre-heat to 300F again.

• On a parchment-lined sheet pan, spoon dough into small balls, approximately 2 inches in size. Slightly flatten with the back of a spoon.

• Bake for 9-12 minutes or until cookies are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.