These keto chai cookies taste like a cozy chai latte and are the perfect bake for fall! They are topped with a rich cardamom cream cheese frosting which adds a sweet and creamy final touch. Soft, chewy, and packed with warm chai spices, they take your average traditional sugar cookie to a whole new level.
low-carb chai cookies
Whenever fall comes around, all I crave are warm and cozy flavors... especially in cookies!
So when the mood strikes, I love trying my hand at some autumn-themed cookie recipes. One of my favorites is my Keto Pumpkin Chocolate Chip Cookies, but now, this keto cookie recipe with chai spice and cardamom frosting is my latest go-to!
It's the perfect combination of cozy and indulgent without the sugar crash.
Whether you make them for the holiday season or you're simply craving a comforting treat, these keto chai cookies are warm and deliciously indulgent.
My whole family enjoys soft texture, bold flavors of chai spices, and creamy frosting. One of these with a cup of hot tea or coffee is the ideal fall treat!
why this recipe works
The best thing about these chai cookies is that they're delicious and easy to make while also being low carb, keto-friendly, gluten-free, and grain free.
I've even included a dairy-free option that swaps the butter and cream cheese for coconut oil and a dairy-free cream cheese alternative. Essentially, this is a chai cookie recipe that anyone can enjoy!
The key to this keto chai cookie recipe is the blanched almond flour, coconut flour, and monk fruit sweetener. Almond flour and coconut flour are gluten-free, low in carbs, and high in healthy fats and protein.
Granulated monk fruit is a keto sweetener with zero calories, zero carbs, and zero glycemic impact. I use granulated monk fruit with allulose for the cookie dough and powdered monk fruit for the frosting. It's a fantastic alternative to sugar without any artificial aftertaste!
The result? A soft, chewy cookie with a delicate crumb that's perfectly spiced, lightly sweetened, and low in net carbs.
The cardamom cream cheese frosting is the finishing touch, adding a creamy, slightly tangy balance to the warm chai flavors.
My keto chai cookies are:
- The perfect fall treat for those on a gluten-free, low-carb, or keto diet.
- Easy to make and with a short list of simple ingredients.
- Versatile – make them dairy-free by using coconut oil and a dairy-free cream cheese alternative.
- The chai flavors combined with the cardamom cream cheese frosting make these cookies the ultimate fall indulgence!
ingredients for keto chai cookies
Here's a look at the featured ingredients, but be sure to scroll to the bottom of the page to view the printable recipe card for the full list!
- Butter. You'll need softened, unsalted butter for both the cookie dough and the frosting.
- Monk fruit sweetener. I used granulated sweetener with allulose (preferably Golden) for the cookie dough and powdered sweetener for the frosting.
- Egg. An egg and egg yolk add moisture and structure to the cookie dough.
- Vanilla extract. Vanilla extract adds a warm, comforting flavor to these cookies.
- Blanched almond flour. Almond flour is a staple in keto baking and provides the perfect texture for these cookies.
- Chai spice blend. I used a mix of chai spices like ground ginger, cinnamon, allspice, nutmeg, cardamom, black pepper, and cloves.
- Cream cheese. Softened cream cheese is the base of the cardamom cream cheese frosting.
how to make keto chai cookies
These keto chai cookies have a wonderful weaving of flavors, from the warming spices to the rich cream cheese frosting. But that doesn't mean they're complicated to make!
Here is a brief summary of the simple steps, but scroll down to the recipe card to view all of the details:
If baking the cookies right away, preheat the oven to 350°F.
In a large mixing bowl, beat the softened butter and the sweetener for 2-3 minutes or until creamy. Add the wet ingredients. Add the dry ingredients to a medium bowl. Mix on high speed for 1-2 minutes or until the ingredients are combined and a soft dough forms.
With a cookie dough scoop, scoop out 1-½ tablespoons-sized cookie dough balls and place them on a baking sheet lined with parchment paper or a baking mat.
Tip: If you prefer to chill the dough, transfer it to the refrigerator and chill for 1-2 hours (or overnight) before baking.
Transfer to the oven and bake at 350°F for 9-11 minutes or until they are slightly golden brown along the edges. Cool completely before frosting.
In a separate bowl, beat together the softened cream cheese and butter until well incorporated. Add the sweetener and vanilla and mix for 1-2 minutes on high speed or until smooth. Mix in the spices.
Finally, you can spread or pipe 1-2 tablespoons of frosting on each of the cooled cookies, then sprinkle with a dash of cardamom or cinnamon (optional). Serve immediately or keep chilled in the fridge.
recipe tips and substitutions
- For a dairy-free version: For a dairy-free cookie, substitute the butter with softened (not melted) coconut oil. Substitute the cream cheese for a dairy-free alternative (like KiteHill). If using coconut oil, I recommend chilling the cookies in the refrigerator for 1 hour before baking since coconut oil is more prone to melt and the cookies may spread more.
- Chilling the dough: These cookies are super soft, almost cake-like. It's not necessary to chill the dough, but it will allow the outside of the cookie to get a little more crisp while the inside stays tender and chewy. You can bake these immediately if you like!
- For paleo chai cookies: You can substitute the sweetener for coconut sugar and use a dairy-free/paleo-friendly cream cheese substitute for the frosting.
storage
Store any leftover keto chai cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze these cookies for longer storage — just thaw them in the fridge before enjoying.
you might also love...
- Can't get enough of chai spice? This Keto Spice Cake recipe is a game-changer! With grated apples or zucchini for moistness and a luscious cream cheese frosting, it's the perfect dessert for holiday gatherings or just to treat yourself.
- These Keto Cinnamon Muffins are full of warm, cozy spices and perfect for a low-carb breakfast or snack. They're made with almond flour and coconut flour to keep them soft and tasty, plus they're easy to take on the go.
- Nothing screams fall quite like these Keto Pumpkin Waffles! With the perfect balance of pumpkin spice and fluffiness, these waffles are the ultimate way to kick off a chilly morning.
- Sweet, crunchy, and satisfying, this Grain-Free Vanilla Almond Butter Granola is made with almond butter, nuts, seeds, and a low-glycemic sweetener. It's perfect for topping yogurt or enjoying it on its own as a cereal or snack.
Keto Chai Cookies with Cardamom Cream Cheese Frosting
With warm chai spices, a soft cookie crumb, and a fluffy cardamom cream cheese frosting, these keto chai cookies are a sweet and indulgent dessert with incredible flavor!
The cookies are low-carb, gluten and grain free, and blood sugar friendly. The frosting is optional and the recipe notes include a dairy-free version.
Ingredients
for the cookies
- ½ cup butter, softened
- ½ cup granulated monk fruit sweetener with allulose (preferably Golden)
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1-¾ cup blanched almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- Pinch of black pepper
for the cardamom cream cheese frosting
- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 3-4 tablespoons powdered monk fruit sweetener
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground cardamom
Instructions
- Make the cookie dough: If baking the cookies right away, preheat the oven to 350°F. In a large mixing bowl, beat the softened butter and the sweetener for 2-3 minutes, or until creamy and well-combined.
- Add the egg, egg yolk and vanilla extract and mix until combined.
- Add the almond flour, baking soda, salt, and spices. Mix on high speed, for 1-2 minutes, or until the ingredients are combined and a soft dough forms. If you prefer to chill the dough, transfer it to the refrigerator and chill for 1-2 hours (or overnight). Chilling the dough is optional, but it will give the cookies a slightly more crisp exterior.
- Bake the cookies: With a cookie dough scoop, scoop out 1-½ tablespoons-sized dough balls and place them on a baking sheet lined with parchment paper or a baking mat.
- Transfer the sheet pan to the oven and bake at 350°F for 9-11 minutes or until they are slightly golden brown along the edges.
- Remove and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
- Make the frosting: In a large mixing bowl, beat together the softened cream cheese and butter until well-incorporated. Add the powdered sweetener and vanilla and mix for 1-2 minutes on high speed or until smooth. Mix in the spices.
- Frost the cookies: Spread about 1 tablespoon of frosting on each of the cooled cookies, then sprinkle with a dash of cardamom or cinnamon (optional). For a pretty decoration, you can pipe the frosting onto the cookies using a piping bag and decorative tip. Serve the cookies immediately or keep chilled in the fridge.
Notes
- Chilling the dough: Chilling the dough is not necessary but it will allow the outside of the cookie to get a little more crisp while the inside stays tender and chewy. You can bake these immediately if you like.
- For a dairy-free cookie: substitute the butter with softened (not melted) coconut oil. Substitute the cream cheese for a dairy-free alternative (like KiteHill). If using coconut oil, I recommend chilling the cookies in the refrigerator for 1 hour before baking since coconut oil is more prone to melt and the cookies may spread more.
- Sweeten the frosting to your taste preference and feel free to add in more powdered monk fruit sweetener, if needed.
- Sweetener substitutions: You can use your own variety of keto-friendly sweetener, as long as it's a granulated, 1:1 substitute for sugar. I prefer a blend that combines monk fruit with allulose, but I did use a powdered monk fruit and erythritol blend for the frosting. To make your own powdered sweetener with an allulose blend, you can blitz it in a high-powered blender or food processor.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 203mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 3g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!