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5 Ingredient Nut-Free Keto Green Cookies

4.3 stars, average of 73 ratings

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5 Ingredient Nut-Free Keto Green CookiesPin itFollow us 148.4k

Five ingredients and less than half an hour - that's all it take to make these quick green keto cookies. I first learnt how to achieve the green effect when I was working on my Grain-Free Sunflower Bread. To my surprise, the sunflower seeds turned out vibrant green.

How does it work? Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid is beneficial because it may slow down the release of glucose into the bloodstream after a meal.

If you don't want your baked goods to turn out green, you can neutralise the effect of baking soda by adding some acidic ingredients like cream of tartar, vinegar or lemon juice. Although the green effect is not always desirable, it's perfect for St Patrick's Day, Easter or Halloween!

If you follow a ketogenic diet, it's not easy to get enough magnesium. What's great about these cookies is that they will both satisfy your cravings and boost your magnesium intake. One cookie contains almost 25% of your daily magnesium requirements!

Tip: If you have my apps, try dipping these keto cookies in my Creamy Spiced Cocoa - it's sugar-free and dairy-free.

Hands-on Overall

Serving size cookie

Allergy information for 5 Ingredient Nut-Free Keto Green Cookies

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, cookie)

Net carbs3.6 grams
Protein6.6 grams
Fat17.3 grams
Calories193 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs6.3 gramsFiber2.7 gramsSugars1 gramsSaturated fat3.4 gramsSodium119 mg(5% RDA)Magnesium93 mg(23% RDA)Potassium191 mg(10% EMR)

Ingredients (makes 10 cookies)


  1. Preheat the oven to 160 °C/ 320 °F (fan assisted). Make the Sunbutter by following this recipe. I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes. Add the powdered Erythritol, cinnamon, baking soda, egg ...
    How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt. 5 Ingredient Nut-Free Keto Green Cookies
  2. Mix until well combined. Using your hands, crate small cookie dough balls (one should be about 1 1/2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. 5 Ingredient Nut-Free Keto Green Cookies
  3. Using a fork, press down to flatten each cookie ball until about 1/2-inch thick. 5 Ingredient Nut-Free Keto Green Cookies
  4. Place in the oven and bake for about 12 minutes or until lightly browned. Keep an eye on the cookies - seeds burn faster than regular flour cookies. 5 Ingredient Nut-Free Keto Green Cookies
  5. When done, remove from the oven and let them cool down. At first, they will be fragile but will crisp up as they chill. 5 Ingredient Nut-Free Keto Green Cookies
    Store in an airtight container for up to a week or freeze for up to 3 months. 5 Ingredient Nut-Free Keto Green Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Sunbutter, Sunflower Seed Butter (KetoDiet blog)
3.2 g5.9 g16.8 g183 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.6 g0.5 g7 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Total per serving, cookie
3.6 g6.6 g17.3 g193 kcal

5 Ingredient Nut-Free Keto Green CookiesPin itFollow us 148.4k

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (29)

OK. My cookies did not turn green right away. after sitting for three hours they turned green. Super delicious! Thanks for the recipe!

Thanks for the recipe! I followed it using a regular sunflower butter from T&Js and substituted swerve for lakanto monkfruit it turned green inside and pretty delicious!
I was worried with only baking for ~ 12 minutes as I couldn’t see the color change to brown but I think it was the right amount of time!
Any recommendations to make it more crispy?

Thank you for your lovely feedback! You could drop the temperature to just about 130 C (270 F) or even less and bake for a few more minutes to help them crisp up. Also I should mention that they should crisp up nicely when the cool down so you may want to wait to see before you bake them more.

Mine didn't turn green which was only a little disappointing.  But they were overall just kind of dry/crumbly and bland.

2-3 teaspoons of cinnamon should give it plenty of flavour but you could add more 😊 I sometimes make these with vanilla and grated lemon zest, sometimes with a tablespoon of poppy seeds. You could also use chocolate chips. As far as I know the only case where these don't turn green is when there is an acidic ingredient such as lemon juice, cream of tartar, apple cider vinegar or baking powder. That would strop them from getting green.

Mine didn't turn green, either. I used sugar free roasted sunflower butter, so I'm not sure how exactly they can turn green unless you use fresh seeds and make the butter yourself. The flavor was okay. This is the first time I've used swerve so it has a very funky taste to me that isn't very pleasing. I made these for a Halloween gathering so I'm not sure how they'll go over. Maybe I'll dip them in dark chocolate once completely cooled and see how that makes them taste.

That's interesting! I don't know if roasting does anything to it but I used homemade sunbutter made with raw sunflower seeds. I like the idea of dipping them into melted dark chocolate - it may help with the taste if you are not a fan of low-carb sweeteners. Here are some other sweetener options you can try: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart

Elda, I use either Bocha Sweet which to me tastes just like sugar, it is used just like it too...or I've recently discovered Allulose. I began with swerve, but wasn't happy with it, either. But Bocha Sweet and Allulose are great.

I'm so sad. I made these and they did not turn green! Followed the recipient exactly. And I absolutely used baking soda not powder! They still taste yummy, but I made them specifically for the green.

I'm sorry to hear that Christy, I wish I knew why they didn't turn green! I hope someone else may be able to comment?

Hi Martina, I love this recipe! Strange substitution, but I had a jar of homemade keto Nutella that needed using up, so I followed this recipe to make a fantastic batch of Nutella cookies 😊

Thank you for sharing this Sam! I so need to try that! did you use it as a dip or in the dough?

Yummy healthy recipe, thanks for sharing it with us!

Making these with my 2 little girls tomorrow for St. Patrick's Day while listening to Irish music! I can't wait!

Awesome! I hope you all enjoy making them 😊

Can I use Almond, Cashew or Peanut Butter insead of sun butter?
Or is there an other alternative? Thanks in advance

Hi Roman, you can it will work but without the green effect 😊 5 Ingredient Keto Cookies

Hello friend!I followed your instructions to the letter, including the toasting of raw seeds and making the sunbutter. The cookies are very yummy, but no green!
Baking soda didn't seem to make a difference.

Hi Beth, I'm not sure why that happened. I used raw (not toasted) sunflower seeds but that shouldn't make a difference. If you really use baking soda (not baking powder), it should work. Anyone has any tips? 😊

I figured it out!!! I roasted the seeds prior to baking. My second batch (we inhaled the first batch-yummy!) I was too rushed to roast and made them with raw. It's like magic!
Can't wait to see what my office says when I share them tomorrow. Thanks!!

Awesome! And great to know that roasting them may inhibit the green effect 😊

I used the same Sunbutter and baking soda and ended up with brown cookies.  I made your bread with sunflower seeds previously and every seed turned the bread green around it.  Was hoping this was a Fail-Safe recipe.

That is unusual because the green colour is achieved by using baking soda and sunflower seeds/ sunflower butter. Are you sure you used baking soda (not baking powder that would neutralise this effect)?

Hi Martina, love your blog, have made a lot of your receipes. I made these and they didn't turn green, stayed brown. I used organic sun butter spread, roasted sunflower seeds being the only ingedient. Followed your recipe exactly. Any recommendations?

Hi Alicia, did you use baking soda? I think you may have used baking powder instead? Baking powder wouldn't work - you need alkaline conditions to make them green. Baking powder contains acidic ingredients that will neutralise the green effect.

defo making these for St Paddy's day. bring on the green

Yay! 😊

Made a batch of these and they've turned into some of the yummiest, chewy, green cookies ever!
Beforehand I did a quick bit of research into the green colouration or lack there of. As Martina says its due to the chlorogenic acid in the sunflower seeds, however I think why some people may not see the green is due to either the pH or the temperature/time cooking. Using shop brought sun-butter may have some preservatives in it which would likely be slightly acidic in nature which would negate the alkaline baking soda, so homemade is best (and cheaper). Secondly I tried two batches one at 160*C; the first batch I put in the middle of the oven to 12 mins and the second slightly lower for 15 mins. The second batch were more green, I suspect because they had more time for the chlorogenic acid to react and turn green.

Thank you Jack and thanks for the tips too - great to know!