These super soft and chewy keto monster cookies are moist and thick, with delicious crunchy and gooey bits! They are made with gluten-free lupin flour and sugar-free M&M’s and have nearly zero net carbs!
The monster cookies are high protein and high fiber, with natural peanut butter and your choice of mix ins: almond slices, shredded coconut and/or crushed nuts. Make this healthy keto cookies yours!
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What are monster cookies made of
Monster cookies are a super colorful cookie recipe that kids (and everyone else!) love and are traditionally made with M&M’s, peanut butter and quick oats or oatmeal. Plus chocolate chips, butter and sugar, of course.
Did this combination make your keto heart skip a beat? Don’t worry, this recipe will make a much healthier, totally sugar-free and low-carb monster cookie, with only 0.4 net carbs per cookie! Check out my keto adapted ingredients:
To make this deliciously soft and chewy, nearly zero carbs keto monster cookies recipe you’ll need:
- Creamy peanut butter – I always use and recommend 100% pure and natural peanut butter, made from peanuts only.
- Butter – I use unsalted, as I find the peanut butter is a bit salty already (even though it doesn’t take salt)
- Vanilla extract
- Sweetener – your keto sugar substitute of choice, like erythritol, allulose or blends with stevia or monk fruit
- Lupin flour
- Sugar-free “healthy” M&M’s (keto candy drops)
- Sugar-free chocolate chips
- Optional add ins to choose from: slivered and sliced almonds and shredded coconut (all toasted, see instructions here)
- A little baking soda.
Keto cookies without almond flour – Use lupin flour instead
Most keto cookie recipes take almond flour, which is totally understandable because it makes for cookies that don’t taste as different from regular (all purpose flour) cookies as cookies made with, say, coconut flour.
But I’m not the hugest fan of almond flour because it packs a lot of calories. And I think you’ll agree with me that the peanut butter plus butter calories in these keto monster cookies are enough!
So I made them without almond flour: I used lupin flour, a high protein keto flour that has 40% of its weight made of protein!
I just love baking with lupin flour! Although it can taste a bit too beany if there are no other major flavors in a recipe, here the peanut butter hides it completely – I promise you won’t be able to taste lupin flour at all! And, it does wonders for the texture of these monster cookies!
I’m not claiming these are skinny high protein cookies, but apart from the 40% protein content the remaining nutritional profile of lupin flour is mostly fiber, which helps balance the macros of this cookie recipe a little.
The most well known “keto” M&M is probably the Atkins Endulge. But it’s the most popular just because it’s widely available, not because it’s a good option.
I personally avoid them because they contain maltitol, which isn’t great as it has a glycemic index so high that you might as well eat sugar, as at least it won’t give you the side effects maltitol does.
I found this brand which uses erythritol, which not only tastes great but it’s also a much better keto friendly option!
If you are ever in doubt between proclaimed keto candy brands, just check the ingredient list. Always choose the ones with erythritol and avoid anything with maltitol like the plague. Erythritol has a glycemic index of zero and no net carbs!
Classic monster cookies have peanut butter, chocolate chips, M&M’s and oats/oatmeal.
Natural peanut butter is super keto friendly, and the chocolate chips and M&M’s can be found in sugar-free versions. But oats need a substitute!
Here’s some ideas to replace oats, and you can add one or more of them as you like. After all, monster cookies are also known as everything cookies – the more stuff you add in, the more monstrous they’ll get!
Sliced almonds: these ultra thin almond slices can also be called shaved almonds or flaked almonds. I think this is the best keto substitute for oats because their shape and texture is actually really similar to old fashioned rolled oats, but they taste even better! Specially, after toasting them.
Slivered almonds: these are almonds that have been cut vertically in small match-stick sized pieces. They also look and taste great inside the cookies!
Shredded coconut: It’s delicious and gives the keto cookie a bit of a crunchy texture, but it can make it a bit dry/crumbly if you add too much. It will also taste like coconut, of course!
Crushed walnuts or pecans: either one of these nuts is a good low-carb alternative to oats in this cookie recipe.
Sugar-free chocolate chips
Use your favorite style of keto chocolate chips! They can be milk chocolate chips with keto sweetener, or (these ones I love!) 100% cocoa chocolate chips.
Following the same reasoning I use for always getting 100% peanuts peanut butter, with these pure cocoa chocolate chips you don’t have to worry about added sugars, oils, or if the sweetener used is bad (for tummy troubles or allergies).
The one caveat: if you don’t like DARK dark chocolate you’ll probably find these 100% chocolate chips quite bitter (even more bitter than cacao nibs!)
Make holiday themed cookies
These lupin flour monster cookies are decorated with sugar-free colored candy buttons, which like M&M’s makes easy to adapt them to different themes and holidays. You just need to pick the right color candy to decorate the cookies!
- Christmas monster cookies: Use the festive red and green M&M’s
- 4th of July monster cookies: Look perfect with the red and blue ones.
- Saint Patrick’s day monster cookies: Just green M&M’s!
- Halloween monster cookies: Yellow, orange and brown combination.
What to do with the unused colors? Use the remaining color candy buttons inside the cookie, mixed in with the dough. If any are poking out after forming the cookies, just press them into the cookie so it bakes covered and the color doesn’t poke through.
Or, just eat them 😋
How to toast almonds and coconut
No matter which of the low-carb oat substitute options you pick, I highly suggest toasting them before adding to the keto monster cookie dough.
Toasting the nuts or coconut takes only a couple of minutes and intensifies the taste and texture, making them crunchier and elevating the cookies flavor.
To toast sliced or slivered almonds and coconut (as well as crushed nuts), add them to a dry pan and toss them around in low heat with a silicone or wooden spatula until they get golden brown.
Do not leave the pan unattended for even one second – these things tend to burn just when you turn away.
Here’s a visual of the before and after toasting the mix ins:
How to make monster cookies
The LikeHotKeto monster cookies are super easy to make: just one bowl, you can mix the dough by hand (although it’s quicker with an electric mixer) and no cookie dough chilling required!
Start by toasting your optional mix ins as shown above, if using them, and preheat your oven to 175 °C (350 °F).
Lightly cream together the softened (room temperature, not melted) butter and sweetener. Just until the butter fluffs up a bit and gets pale. If you don’t have an electric mixer (I need to get one!) you can easily do it just with a fork in a few minutes.
Then add the eggs, and beat them with the butter until foamy. Next, add the peanut butter and vanilla extract, and mix. Add the lupin flour and baking soda and mix until you get a sticky cookie dough. Now, time for the candy!
Mix in the sugar-free chocolate chips, keto M&M’s and your choice of add ins (toasted slivered almonds or almond slices, toasted shredded coconut, crushed walnuts or pecans).
I like to save some M&M’s to put on top of the cookies after they are shaped, to make them even prettier!
You can form the cookies straight away, but if the dough is too soft and sticky it will get easier to handle if refrigerated for at least 30 minutes.
Divide the dough in 18 balls, or just scoop the cookies directly onto the pan and flatten them to about 1.5 cm (5/8 inch) tall.
These keto monster cookies don’t really spread, they keep about the same shape and only slightly puff up (because of the baking soda). So, make the cookie dough about the size and shape you’ll want the baked cookies to be.
I spread my dough to about 2.5 inches wide and about 1.5 cm (5/8 inch) thick. As you can see above on the before and after baking photos, they only grow/spread a little. Baked monster cookies were about 3 inches wide.
Storage and freezing
After the keto monster cookies are completely cooled, transfer them to an airtight jar and they will keep nice and soft for up to one week, at room temperature. You don’t need to refrigerate them.
You can freeze the cookies too! They will be good for up to 3 months, at least. Wrap them well in cling film, them put them inside a freezer safe container or sealable plastic bag.
Leave the keto monster cookies to thaw on the counter or microwave them on low for about 30 seconds to bring to room temperature.
If microwaving, beware there might be some hot spots in the cookie. Bite with caution. It’s monster cookie, it might bite back!
More lupin flour recipes
If you loved these lupin flour monster cookies, come have a look at some of my best lupin flour keto recipes:
Chocolate cupcakes with whey peanut butter frosting – These cupcakes are packed with protein from both the lupin flour in the batter and the whey protein in the topping!
World’s best carrot cake – I threw modesty out of the window here, and I’m not ashamed of it!
Pumpkin spice mini cakes – These baby pound cakes made in mini bundt pans are deliciously sticky, sweet and spicy, not to mention cute!
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