No need to choose between chocolate or vanilla! These almond flour keto marble cookies are full of fabulous flavors of chocolate, vanilla, and sour cream. These low carb swirled cookies are great for holidays or all year round.

Keto-Marble-Cookies-recipe-macronutrients-net-carbs

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I always hold my breath a little bit when my non-keto kids try my keto dessert experiments because I just never know if their normal taste buds will take to the non-sugar treat.

Luckily, these low carb cookies passed the test! Enjoy!

How to Make Keto Marble Cookies Swirled with Chocolate

When you get to the part in the recipe where you add the melted chocolate, you’ll need to slow it down. Back it up, buttercup.

Slowly pour the chocolate on top of the cookie dough and using a rubber spatula, you’ll carefully fold the chocolate into the cookie dough.

Keto marble cookie dough with chocolate swirls

Don’t overmix the dough! You want nice stripes of chocolate. We’re going for a marbled, swirl look, not a chocolate cookie look.

It’s okay if it’s not perfect and your stripes aren’t completely uniform in size. As you form the dough into cookies, you can scoop a little extra chocolate for a cookie that doesn’t have much.

Check out our other keto dessert ideas!

Forming the Dough for Almond Flour Marble Cookies

I tried these cookies as drop cookies and it just wasn’t right. Drop cookies melt into circular cookie “puddles”, but these ones don’t.

These marbled cookies have too much structure to melt into shape, so you’ll need to roll them in your hands and then flatten them slightly on the tray.

Below you can see a side-by-side comparison of what the baked dropped cookies look like compared to the formed ones. The drop cookies just crumbled when they were cooled and we tried to eat them. So I definitely recommend forming yours.

Try them with some Sugar-free Keto Mexican Hot Chocolate!

Keto Marble drop cookie example

Low Carb Peanut Butter Ice Cream Sauce pin

Keto Sour Cream Dessert Recipes

Love desserts with sour cream like these cookies? Try some of these other sour cream keto desserts!

Strawberries and Cream Ice Cream

No Bake Peanut Butter Cheesecake

Keto Rømmegrøt (a rich Norwegian porridge that is AMAZING as a dessert!)

Keto Sour Cream Cake

Keto Mini Cheesecake Cups

Do you like to print your recipes out? Check out our newest mini eBook with 5 of our readers’ favorite chocolate keto desserts!

Keto Marble Cookies

Name: Keto Marble Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 2 ounces cream cheese, softened; 2/3 cup coconut flour; 1/3 cup golden monkfruit sweetener; 1/4 cup powdered monkfruit sweetener; 1/2 teaspoon baking powder; 1/8 teaspoon cream of tartar; 3 tablespoons unsalted butter, softened; 1 egg; 1/4 cup sour cream; 1 teaspoon vanilla; 1 packet unflavored gelatin (or 1 tablespoon); 1/8 teaspoon pink Himalayan salt; 1/2 cup chocolate chips

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

No need to choose between chocolate or vanilla! These keto almond flour marble cookies are full of fabulous flavors of chocolate, vanilla, and sour cream. These low carb swirled cookies are great for holidays or all year round.

Ingredients

2 ounces cream cheese, softened
2/3 cup coconut flour
1/3 cup golden monkfruit sweetener
1/4 cup powdered monkfruit sweetener
1/2 teaspoon baking powder
1/8 teaspoon cream of tartar
3 tablespoons unsalted butter, softened
1 egg
1/4 cup sour cream
1 teaspoon vanilla
1 packet unflavored gelatin (or 1 tablespoon)
1/8 teaspoon pink Himalayan salt
1/2 cup chocolate chips

Instructions

1. Preheat oven to 325°F.
Combine flour, baking powder, cream of tartar, and salt in bowl. Set aside.
Combine sweeteners, cream cheese, and butter, and beat till grainy. Add egg, sour cream, vanilla, and gelatin packet and beat till fluffy.
Add the flour mixture and mix till just combined without overmixing.
Place chocolate in double boiler over hot water to melt (see note). Stir constantly until the chocolate is melted. Remove from heat and cool for 3 minutes.
Pour chocolate over cookie dough and fold the chocolate in gently using a rubber spatula. Do not mix the chocolate in completely. You want to get nice chocolate stripes while keeping some vanilla stripes.
Roll 1 1/2 tablespoons of dough into a ball and flatten slightly using the palm of your hand. Place 2 inches apart on ungreased cookie sheet or cookie sheet with silicone mat and bake at 325°F for 13-15 minutes. Do not brown.
Cool for 2 minutes before transferring to a cooling rack. Enjoy!