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Hazelnut & Chocolate Keto Cookies

Yields48 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

These cookies resemble the texture of shortbread, with a nice hazelnut flavor. The chocolate compliments the cookie nicely, but may be omitted.

 2 cups hazelnuts toasted and skinned
 1 cup almond flour
 2 tbsp coconut flour
 2 tbsp tapioca flour
 ½ tsp salt
 ½ cup Swerve
 10 tbsp butter chilled
 1 tsp vanilla extract
Superfood Chocolate
  cup cacao butter
 5 tbsp cacao powder
 2 tbsp Swerve-powdered
 1 pinch salt

Add hazelnuts, flours, Swerve, and salt to food processor and process until nuts are finely ground.


Add butter and vanilla and process until mixture comes together.


Drop cookies onto cookie sheet lined with parchment or silpat.


Bake cookies at 350° F for about 15 minutes, or until golden brown. Let cookies cool on baking sheets.

Superfood Chocolate

Heat small saucepan over low heat. Add cacao butter shavings to pan and melt. Remove from heat, add cacao powder and salt and whisk until combined. Add powdered Swerve and whisk until thoroughly combined.

Finishing Cookies

I found chilling the cookies in the freezer for about 15 minutes helped the chocolate harden faster, rather than soak into the cookie.

When cookies are chilled, drizzle chocolate over the top.


Preheat oven to 350° F.

Nutrition Facts

Serving Size 1 cookie

Servings 48