Simple Keto Greek Yogurt Cookies

If you ask me, keto cookies are one of the best things to happen to low-carb baking.

These Greek yogurt cookies are soft, simple, and they come together in minutes with just five ingredients. The almond flour gives them a tender crumb while the yogurt keeps them moist without any butter or oil.

They’re sweetened with erythritol, so you get that cookie sweetness without the sugar crash. A little baking powder helps them puff up just right in the oven.

They’re a go-to recipe when you want something sweet but want to stick to your keto goals. Perfect with coffee or as an after-dinner treat.

What Kind of Greek Yogurt Should I Use?

For these keto cookies, full-fat Greek yogurt is your best bet since it has fewer carbs than low-fat versions and creates a richer, more tender cookie. You’ll want to use plain Greek yogurt rather than flavored varieties to keep the sugar content down and give you control over the sweetness level. If your Greek yogurt has separated and there’s liquid on top, just stir it back in before measuring – you want that creamy, thick consistency for the dough to come together properly. And if you only have regular yogurt on hand, it won’t work quite the same since Greek yogurt is much thicker and has less moisture, which is important for getting the right cookie texture.

Options for Substitutions

These simple keto cookies are pretty forgiving when it comes to swaps:

• Almond flour: You can try coconut flour, but you’ll need much less – use only 1/2 cup instead of 2 cups, as coconut flour absorbs way more liquid. The texture will be slightly different but still tasty.
• Greek yogurt: Regular full-fat yogurt works fine, though the dough might be a bit softer. You can also use sour cream or cottage cheese (blend it smooth first) for similar results.
• Baking powder: If you’re out of baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar to make your own. The cookies will still rise nicely.
• Salt: Sea salt or kosher salt work just as well as table salt. If using kosher salt, you might want to add a pinch more since the crystals are larger.

Watch Out for These Mistakes While Baking

The biggest mistake with keto cookies is overbaking them, which can turn your soft, chewy treats into dry pucks – pull them from the oven when they’re just golden around the edges, even if the centers look slightly underdone, since they’ll firm up as they cool.

Another common error is not using full-fat Greek yogurt, as low-fat versions have too much moisture and won’t give you the right dough consistency.

Make sure your almond flour is finely ground and fresh, because coarse or old almond flour can make the cookies grainy and give them an off taste.

If your dough seems too sticky to work with, pop it in the fridge for 15-20 minutes before scooping, which makes handling much easier and helps the cookies hold their shape better during baking.

What to Serve With Greek Yogurt Cookies?

These keto cookies are perfect for an afternoon snack with a hot cup of coffee or tea. I love pairing them with fresh berries like strawberries or blueberries on the side, which adds a nice pop of freshness without adding too many carbs. They also work great as a breakfast treat alongside scrambled eggs and bacon for a complete keto-friendly meal. If you’re looking for something a bit more indulgent, try serving them with a dollop of whipped cream or sugar-free chocolate chips melted on top.

Storage Instructions

Store: Keep your cookies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They’ll stay soft and chewy, especially if you store them with a piece of bread in the container to help maintain moisture.

Freeze: These cookies freeze really well for up to 3 months. Just layer them between parchment paper in a freezer-safe container or bag. You can also freeze the dough in balls on a baking sheet, then transfer to a bag once frozen, so you can bake fresh cookies whenever you want.

Thaw: Let frozen cookies sit at room temperature for about 20 minutes before eating. If you froze the dough, you can bake the frozen dough balls straight from the freezer – just add a couple extra minutes to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 40-45 g
• Fat: 75-80 g
• Carbohydrates: 45-50 g

Ingredients

• 2 1/4 cups almond flour (I always use Blue Diamond super-fine for a smoother cookie texture)
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup greek yogurt (I prefer Fage 5% for the best richness and moisture)
• 2 tablespoons erythritol or other keto-friendly sweetener

Step 1: Prepare Mise en Place and Preheat Oven

• 2 1/4 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt

Preheat your oven to 350°F and line a baking sheet with parchment paper.

While the oven heats, measure out all your dry ingredients: almond flour, baking powder, and salt.

I always use Blue Diamond super-fine almond flour because it creates a noticeably smoother, less gritty cookie texture compared to other brands.

Step 2: Mix Dry Ingredients and Combine with Wet Components

• dry ingredient mixture from Step 1
• 2/3 cup greek yogurt
• 2 tablespoons erythritol or other keto-friendly sweetener

In a medium bowl, whisk together the dry ingredient mixture from Step 1 until evenly distributed.

In a separate small bowl, stir the erythritol into the Greek yogurt until the sweetener dissolves, then add this wet mixture to the dry ingredients.

Fold together gently until you have a thick, cohesive batter—don’t overmix, as this keeps the cookies tender.

I prefer Fage 5% Greek yogurt because its higher fat content adds richness and keeps the cookies from drying out during baking.

Step 3: Scoop and Bake Cookies

• cookie batter from Step 2

Using a measuring cup or cookie scoop, portion the batter into 1/3 cup mounds directly onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 22-25 minutes, until the edges are golden brown and the tops are set and slightly firm to the touch.

The cookies will continue to firm up as they cool.

Step 4: Cool and Serve

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack or plate to cool completely.

They’ll continue to set as they cool, developing a slightly crispy exterior while staying tender inside.

Simple Keto Greek Yogurt Cookies

Delicious Simple Keto Greek Yogurt Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 24 cookies

Calories 1100 kcal

Ingredients

  

• 2 1/4 cups almond flour (I always use Blue Diamond super-fine for a smoother cookie texture)
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup greek yogurt (I prefer Fage 5% for the best richness and moisture)
• 2 tablespoons erythritol or other keto-friendly sweetener

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, measure out all your dry ingredients: almond flour, baking powder, and salt. I always use Blue Diamond super-fine almond flour because it creates a noticeably smoother, less gritty cookie texture compared to other brands.
• In a medium bowl, whisk together the dry ingredient mixture from Step 1 until evenly distributed. In a separate small bowl, stir the erythritol into the Greek yogurt until the sweetener dissolves, then add this wet mixture to the dry ingredients. Fold together gently until you have a thick, cohesive batter—don't overmix, as this keeps the cookies tender. I prefer Fage 5% Greek yogurt because its higher fat content adds richness and keeps the cookies from drying out during baking.
• Using a measuring cup or cookie scoop, portion the batter into 1/3 cup mounds directly onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 22-25 minutes, until the edges are golden brown and the tops are set and slightly firm to the touch. The cookies will continue to firm up as they cool.
• Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack or plate to cool completely. They'll continue to set as they cool, developing a slightly crispy exterior while staying tender inside.