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Soft and Chewy Keto Banana Cookies Recipe (Low Carb)

Soft and Chewy Keto Banana Cookies

Tender, low-carb banana cookies made with almond flour, coconut flour, and banana extract. Optional walnuts or pecans add a pleasant nutty crunch.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 58 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (168 g) Blanched almond flour
  • 1/4 cup (28 g) Coconut flour
  • 1/2 cup (96–100 g) Granulated keto sweetener, such as erythritol or an erythritol-allulose blend
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Xanthan gum
  • 1/4 teaspoon Fine salt
  • 1/2 teaspoon Ground cinnamon, optional
Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 Large egg
  • 1 teaspoon Banana extract
  • 1/2 teaspoon Vanilla extract
Optional Addition
  • 1/2 cup (55–60 g) Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk the almond flour, coconut flour, baking powder, xanthan gum, salt, and cinnamon, if using, in a medium bowl.
  3. Beat the softened butter and granulated keto sweetener in a separate bowl until smooth and lightly fluffy.
  4. Beat in the egg, banana extract, and vanilla extract until fully combined.
  5. Add the dry ingredients and mix just until a soft dough forms. Fold in the chopped walnuts or pecans if desired.
  6. Chill the dough for 20 to 30 minutes if it is too soft to scoop, especially when using very soft butter or an allulose-based sweetener.
  7. Drop approximately 1 1/2 tablespoons of dough per cookie onto the prepared sheet, leaving space between portions. Flatten each mound slightly because keto cookies usually spread less than conventional cookies.
  8. Bake for 10 to 13 minutes, until the edges are lightly golden while the centers still look slightly soft.
  9. Cool the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. They firm as they cool.

Notes

Do not replace banana extract with mashed banana if keeping the cookies keto. Avoid overbaking, since the centers continue setting after the cookies leave the oven. Store cooled cookies in an airtight container.