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!
It’s clearly cookie season! As soon as the holidays start, the cookie ideas start churning. I’m excited to share these Keto Mint Chocolate Chip Cookies with the family, but I also wanted to come up with a cookie that would please the peppermint haters and satisfy all year round, too!
These Kitchen Sink Cookies are ready for any holiday parties, work potlucks, or cookie exchanges you might have coming up. They are low-carb, gluten-free, diabetic-friendly, 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.
You could easily change the additions based on your preferences! You could include keto pretzels, toffee, or other favorites. This is a great base recipe, so feel free to just toss in the 2 cups of additions of your choice! These are also easily freezable both before and after cooking, making them super convenient to prepare ahead of time and work into even the busiest of plans.
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 Kitchen Sink Cookies
- 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 Sugar Free 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.
- 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
- 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.
Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 106Total Fat: 7.6gCholesterol: 14.3mgSodium: 64.5mgCarbohydrates: 4.8gNet Carbohydrates: 2.8gFiber: 2gSugar: 1.1gSugar Alcohols: 0.8gProtein: 1.7g