Keto Magic Cookies
These Keto Magic Cookies take all the flavors of my popular keto magic bars and turn them into a cookie that mixes up in only 5 minutes. With chocolate chips, coconut flakes, and walnuts these are my favorite easy keto cookie recipe.
I love simplifying recipes. When I created this recipe I had four kids with baby number five soon to arrive. Now, with 6 in the house simple is even more necessary.
I love my Keto Magic Cookie Bars and I consider them a fairly easy recipe but the prep for those is about 25 minutes when you consider having to cook the sweetened condensed milk. And then that’s an additional pot to wash. I wanted a simpler version for when I don’t already have a batch of condensed milk ready to go in the fridge.
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Since creating this recipe in 2017 a bunch of copycats of this keto dessert recipe have popped up. That’s how I know I had a creative, unique, delicious idea!
Ingredients in Keto Magic Cookies
Coconut Cream – Coconut cream is the thick part of coconut milk. It either comes in small cans or you can refrigerate a can of regular coconut milk and just use the solid part. I have had readers sub in heavy cream successfully.
Large Egg Yolks – This recipe needs egg as the binder. You could use a small egg instead of two egg yolks if you prefer. You only want a few tablespoons of egg.
Butter – I use regular salted butter in these keto cookies. If you have unsalted butter you will want to add a pinch of kosher salt.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Sugar-Free Chocolate Chips – I use Lily’s Chocolate Chips or ChocZero Chocolate Chips most of the time but any sugar-free chocolate chips will work.
Unsweetened Coconut Flakes – these are the larger coconut chips, not the finely shredded coconut. These have a chewy texture that is great in granola, cookies, and trail mix.
Walnuts – Or any other nut you like!
How to Make Keto Magic Cookies
I promise these really take just 5 minutes to mix up! One bowl, a spoon, some mixing, and then scooping and baking.
Step One: Stir together the liquid ingredients and sweetener is a medium to large bowl with a wooden spoon or rubber spatula.
Step Two: Stir in the chocolate, nuts, and coconut.
Step Three: Drop batter (heaping teaspoonfuls of cookie dough) on a parchment paper lined baking sheet.
Step Four: Bake the keto magic cookies until golden brown.
Note: Don’t be disturbed if there is a little runoff from the cookies coming out of the oven. Just trim off the excess and enjoy your keto cookies. And go ahead and eat what you trimmed. It tastes like vanilla custard. You can also bake these in greased aluminum cupcake papers to avoid this step.
UPDATE: Since posting this recipe I have had readers make these keto cookies in a muffin tin and aluminum cupcake liners to avoid the runoff of the custard.
Variations & Substitutions
Nuts – Any type of nuts is great in these! Pecans, macadamia nuts, almonds, and peanuts all work well.
Chocolate – You can use any type of chocolate you like: dark chocolate chips, semisweet chocolate chips, milk chocolate chips, or even white chocolate chips. Just choose sugar-free chocolate to keep this low carb and keto.
Dried Fruit – Most dried fruit is not keto-friendly but you can add some sugar-free dried cranberries.
Spices – Cinnamon is my top choice of spice to add but pumpkin pie spice, apple pie spice, or even a hit of spice like cayenne pepper or ground chipotle pepper can be a fun twist to try.
Extracts – Vanilla extract and almond extract are great choices. If you choose to add a teaspoon or so of extract cut back on the coconut cream by a teaspoon.
Common Questions
What are Keto Magic Cookies?
These magic keto cookies are so easy and flavorful. The taste exactly like Magic Cookie Bars without the crust. And that’s what they are. Crustless magic cookie bars. They are going to be my new go-to dessert to hide in the back of my fridge where my kids can’t find them.
Can I Swap Out the Nuts or Coconut?
Feel free to customize these keto cookies to your tastes. Don’t like walnuts? Use pecans. Don’t like coconut? Use extra nuts. The main thing is to have 1.5 cups of mix-ins for your keto magic cookies. I’m planning on trying these with white chocolate and unsweetened dried cranberries this fall.
Feel free to use different nuts, chopped milk chocolate, or any other type of yummy sugar-free sweet in these magical keto cookies.
Can I make this into a keto cereal?
Yup! If you cut back on the chocolate and sweetener you can also make this into a granola-type cereal. It is similar to my granola recipe here.
Other Recipes for Keto Cookies:
Almond Flour Chocolate Chip Cookies
Triple Chocolate Cookies Recipe
Love these keto magic cookies? Try my new Caramel Magic Cookie Bars and my White Chocolate Cranberry Seven Layer Bars!
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Keto Magic Cookies
Ingredients
- 2 tbsp coconut cream ***
- 2 tbsp butter softened, not melted
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 egg yolks
- 1/2 cup sugar-free chocolate chips
- 1/2 cup walnuts (or other nuts of your choice)
- 1/2 cup unsweetened flaked coconut
- 1 tsp coconut flour optional (see notes)
Instructions
- Preheat oven to 350.
- Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the rest of the ingredients. Scoop onto a parchment lined baking sheet to form 12 cookies. Press down to flatten the tops.
- Bake for 20 minutes or until golden.
Notes
Nutrition
Originally Published August 17, 2017. Revised and Republished April 8, 2022.
I followed receipe and mine came out overdone and nothing like picture
Hi Candy, I’m sorry this recipe didn’t work for you. I am always happy to help troubleshoot. Could your oven temperature be off? Which sweetener did you use?
I have to cook mine for much less time. 12 mins at most!
Thanks for your Great recipes. I have a question When using coconut cream in a tin do you shake the can & measure OR do you just open & use the more solid part & discard the liquid like you do for the cream from chilled coconut milk ?
When using coconut CREAM I never know what to do. Also have you used tinned coconut cream for whipped coconut cream instead of the solid part of coconut milk? Thank you for your response & help.
Hi Sharon, I do not shake when using coconut cream. I pop open the can and use the thicker part if it has separated.
I have not tried using it for whipped coconut cream but it should work
We have something similar in Sierra Leone and I absolutely love them. Thanks for the memories.
These cookies look absolutely delicious! Gotta try these soon! 🙂
I never comment online but I just have to on this one- these are ridiculously delicious! The bonus is a Keto friendly dessert that’s actually easy and quick! Even my husband loves these!
Thank you!
I’m so glad you liked these! I really need to make myself another batch 🙂
Delicious! Turned out perfect
Can I use erythritol for the sweetener?
Yes, I think so, but you will need twice as much.
I used Erythritol and didn’t double the amount. Turned out perfect. Tried in the muffin tin but they stuck terribly. Maybe a cupcake liner would help. Will try that next time. There will definitely be a next time. This is a delicious keto treat. And, so quick and easy. Thank you for a great recipe.
Do I have to use any sweetener at all? Why?
You can leave it out, I think it will work without it. But you will need to use about half the coconut cream since there is less to absorb it.
what can I use in place of the 2 egg yolks? Flaxseed maybe?
I’m sorry but I think these really do need the egg. You could just melt a little sugar free chocolate or raw cacao to hold the mix-ins together. More like a candy than a cookie but out would have similar flavor.
Looks so good its making me
Hungry! !
I made these and they turned out amazing! I plan on freezing them for post baby nursing snacks. I also plan on making a double batch and adding brewers yeast to boost milk supply. I already doubled the recipe and now I’m making it again 😂 Yummy recipe!
Adding brewers yeast is brilliant for nursing mommas!! I may use that suggestion in my nursing support group.
I have made these cookies about 10 times now. They are my go to sweet treat for my daughter that dose a Modified Atkins diet for epilepsy.
I have used splenda, erythritol, Xylitol all three worked great. They erythritol & Xylitol are granular so I use my coffee grinder to make it powdered. I also just use one whole egg instead of 2 yokes. And whipped the whole can of coconut cream them froze what was left in ice cube tray. I too use foil cupcake tins.
They are amazing thanks for the recipe.
You have used Just Splenda and it works good?
I made them and baked in silicone muffin cups. They were very loose when they came out so I froze them. OMG soooo good!!! My husband and I just each had one frozen, popped right out from the liner. We both agree they tasted kind of like a Girl Scout Samoa-ish. Great little snack when I need a sweet!
I’m horrible at figuring measurements out. If I were to use stevia granules (stevia in the raw) how much would I use?
I’m not too familiar with that blend. Is it just stevia or does it have erythritol? Does it measure 1:1 For sugar?
How much is one serving.. one cookie?
The nutrition is calculated for 1 cookie. I never eat just 1 cookie 😉
Delicious! I’ve made them 3 times since discovering the recipe. Thank you for sharing!!!
I used a mixture of 85% chocolate and thm chocolate chips and they all melted as soon as I added them. They are basically chocolate cookies now, and I waited several minutes before adding them to allow the mixture to cool a little. Any tricks to keep these at a quick 5 minutes?
I’m not sure why they would’ve melted. Did you heat the coconut cream and butter? They should just be room temperature, not hot.
Other than my coconut cream not being soft (it’s packaged in a block), I’m not sure why I interpreted it that way! I was certain you had to heat the butter and coconut cream to get them to mix. Thank you, I’ll try again!
I did this too! But they still tasted good!
These cookies are the best!!!! You do need to refrigerate the dough before baking
Has anyone mentioned yet that if you refrigerate the dough (or pop it in the freezer for 5 minutes) that they won’t melt in the oven?
No, did you try that? That’s great! I have had people make them in cupcake tins to avoid the custard running off like mine did.
I don’t use artificial sweeteners such as THM sweetener blend. Can I use either white or brown sugar instead?
I’m not sure if they would work. Sorry. If you try you will need extra since this stevia blend is twice as sweet as sugar. The sweeteners I use are natural. Stevia is a plant and xylitol comes from a birch tree.
I love how people assume that if it isn’t sugar it’s not a natural sweetener. I’ve learned so much from going low carb! Love this recipe!!