keto cookie

4-INGREDIENT HEALTHY CHOCOLATE CHIP COOKIES: gluten free | dairy free | vegan | keto | paleo | low carb | egg free

These are seriously such an easy healthy cookie recipe it’s insane! I can whip the dough up in less than two minutes and within 15 minutes of baking they’re ready to eat! They’re super moist and they're almost impossible to mess up because you can’t overcook them!

They only require four ingredients which means that you probably already have everything for them in your kitchen! These healthy chocolate chip cookies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo!

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4-Ingredient Healthy Chocolate Chip Cookies: Keto | Vegan | Paleo | Gluten free | Dairy free | Sugar free | Egg free (Easy Recipe)

BEFORE YOU START FREAKING OUT that these have ½ of a banana, I promise that they are still low sugar and keto friendly! When you divide out the sugar and carbs from the banana between all of the cookies, they only end up having 1g of sugar per cookie and 2g net carbs total per cookie! I tested my own blood sugar after eating these and it did not raise my blood sugar and therefore will not knock you out of ketosis.

These are definitely one of my go-to easy healthy desserts! I love how they go perfectly with my clean eating diet and always make me good after eating them. They’re so simple to make and I know that they’re going to become a staple in your house too!




  1. Preheat the oven to 350°F.

  2. In a mixing bowl, add ½ of a ripe banana and mash with a fork. Add the almond flour, stevia powder (amount depending on how sweet you want it), vanilla extract, water and sea salt. Mix together with a fork until it turns into dough. Add chocolate chips and combine.

  3. Using a small cookie scooper, scoop and place the cookies on a lined baking pan. This recipe should make about 10 cookies. Add more chocolate chips to the top if you want! Flatten the cookies to desired thickness (these don’t spread) with wet fingers or the back of a wet spoon to prevent sticking.

  4. Put into the preheated and bake for 15-20 minutes. Let cool and enjoy!

Soft Gingerbread Cookies with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These frosted soft gingerbread cookies are the perfect thing to get you in the mood for the holidays! They are so delicious that you would never know they are gluten-free, dairy-free and sugar-free. Made with all natural ingredients and no artificial sweeteners, you can eat as many as you want! They are low carb, diabetic friendly, Paleo and Keto diet approved!


Servings: 35 cookies
Preparation time: 20 minutes
Baking time: 10-12 minutes


3/4 cup coconut oil, softened
1 cup golden monkfruit (sub with coconut sugar for non-sugar free)
1/4 cup monkfruit maple syrup (sub with honey or pure maple syrup for refined sugar-free)
1 large egg, room temperature
3 cups almond flour
3 tsp ground ginger
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ground cloves)
1 tsp baking soda
1/4 tsp sea salt (I use Himalayan sea salt)
3 tsp coffee extract (this is optional but it adds the dark color and a rich flavor)

1 1/4 cup powdered monkfruit (sub with 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese (or regular cream cheese for non-dairy free)
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt)


1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and sugar for about two minutes until fluffy. Beat in the egg and maple syrup for another minute.

3. In a medium bowl, mix the almond flour, ginger, pumpkin pie spice, baking soda and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 15 minutes. Don’t skip this step or the cookies will spread too much during baking.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. If you left the dough in the fridge for too long and it firmed up too much, let it sit out at room temperature for a few minutes. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands and flatten just slightly. Place in the preheated oven and bake for 10-12 minutes. 

7. Remove the cookies from the oven and allow them to cool (they will be very soft). Once the cookies have cooled, frost them generously and enjoy!

* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.

Nutrition Facts per cookie:
calories: 130kcals
net carbs: 1g
sugar: 0g
fat: 10g
protein: 2g