These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!
These keto cookies are ready for holiday parties, work potlucks, or cookie exchanges you might have coming up. They are low-carb, gluten-free, and keto! I packed them full of butterscotch chips, dark chocolate chips, pecans, and walnuts so every bite has tons of flavor and barely any carbs.
What are Kitchen Sink Cookies?
Kitchen Sink Cookies get their name from the phrase “everything but the kitchen sink.” These cookies are packed with salty and sweet ingredients… In this case, I used sugar-free butterscotch chips and dark chocolate chips as well as pecans and walnuts. You could easily bulk these up more with keto-friendly pretzel sticks, even homemade keto toffee bits if you wanted.
Ingredients Overview
As always, this is a quick overview of the ingredients needed to make this recipe. To get the complete, printable recipe scroll to the recipe card at the bottom of the page.
- Almond Flour: I do not suggest any substitutions. This recipe was formulated for super fine almond flour only.
- Baking Soda, Baking Powder, Salt: You need all three to make the perfect chewy cookie.
- Butter: cold butter is needed to create the right consistency.
- Golden Monkfruit: a keto-friendly sweetener perfect in these cookies
- Vanilla extract
- Egg: size large
- Lily’s Butterscotch chips
- Lily’s dark chocolate chips
- Nuts: I used a mixture of pecans and walnuts.
Tips for using Lily’s Butterscotch Chips
- Lily’s Butterscotch chips melt very differently than regular or sugar free chocolate chips. If you find the butterscotch is is melting away from the cookie as they cook simply use a silicone spatula to push the butterscotch towards the cookie. This will create those perfect caramelized, almost crispy, crunchy edges.
Can I use coconut flour?
No, this recipe is formulated for almond flour only. Almond and coconut flour are not 1 to 1 substitutes and they absorb liquid very differently. If you use coconut flour instead it will result in dry, crumbly cookies.
Tips For Making Keto from Scratch
- Use real butter for this cookie recipe. For the best flavor and texture use a quality butter instead of a butter substitute.
- Chill the dough!!! This is THE MOST IMPORTANT STEP! While the mixture is being beaten the dough gets warm which would result in cookies that spread a lot. You absolutely must chill the dough so the butter gets completely hard again before baking.
- Do not overcook! Remember the cookies will continue to bake on the hot pan after you remove them from the oven. If you wait until the cookies look done they will actually be overdone.
- Use a silicone baking sheet so the cookies bake evenly and never stick.
- Do not flatten the dough, just scoop and bake.
- Do not transfer these cookies to a cooling rack immediately, they will break apart easily. Allow them to cool and set on the pan, then transfer.
Can I freeze keto cookies?
You can definitely freeze keto cookies! My favorite way is to chill and scoop the dough, then freeze the dough on a baking sheet for about 2 hours. Once the dough is hard, I transfer them to a freezer bag. You can store the dough up to 6 months, making it easy to make large batches and pull out the exact amount you need when you want freshly baked, low-carb cookies.
You can also freeze these after baking. To prevent them from picking up other flavors and scents from the freezer, I like to wrap two cookies together with plastic wrap, then store in a freezer bag. It’s easy to pull out cookies whenever I want a treat, leaving them to thaw unwrapped on the counter. If you put frozen cookies in your lunchbox, they’ll likely be thawed and soft by the time lunch rolls around!
More Keto Cookies:
- Cranberry White Chocolate Macadamia Nut Cookies
- Bakery Style Chocolate Chip Cookies
- Chocolate Sugar Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Want more? Check out this list of The Best Keto Cookies for no-bake, whoopie pies, snickerdoodles, sugar cookies, and more!
Kitchen Sink Cookies (keto + low carb)
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar monkfruit
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Lily’s Semi Sweet or Dark Chocolate Chips
- 1/2 cup Lily’s Butterscotch chips
- 1/2 cup pecans chopped (preferably roasted and salted)
- 1/2 cup walnuts chopped
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in the butterscotch, chocolate chips and chopped nuts.
- Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
- When ready to bake preheat the oven to 350 degrees F.
- Using a small cookie scoop drop the cookies onto a silicone linedbaking sheet (or lightly greased baking sheet) evenly spaced.
Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire. - Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.
