These Orange Creamsicle Cookies are low carb and gluten free! Featuring white chocolate chips and orange zest, these keto cookies are perfect for any occasion and only 2.5 net carb each.
Orange Creamsicle Cookies
Do you remember those amazing orange creamsicle popsicles from childhood? I’m sure they still make them, but I haven’t had one since I was a little kid, so it’s a very nostalgic flavor to me. That creamy citrus with vanilla ice cream was so perfect on a warm day!
Ingredients for Orange Creamsicle Cookies
Here’s a quick overview of what you’ll need for these delicious keto cookies! For exact measurements and instructions, scroll down to the printable recipe card.
- Almond flour
- Baking soda. Salt, and Baking powder
- Butter: Unsalted (if using salted, reduce added salt)
- Sweetener: Golden monkfruit or brown sugar Swerve if keto; Brown sugar if not keto
- Orange zest
- Vanilla extract
- Egg: Large
- White chocolate chips: Lily’s white chocolate chips have no added sugar and are keto friendly
Do I have to use almond flour for these keto cookies?
I have tried coconut flour and a mixture of the two, but the texture and taste just did not come out correctly. I only recommend this recipe using almond flour. If you are looking for a great keto cookie recipe with coconut flour, try these Keto Dark Chocolate Cookies — No almond flour necessary!
How to make Orange Creamsicle Gluten Free Cookies
Mix together your flour, baking soda, baking powder, and salt in a small bowl. In another bowl, beat butter, sweetener, extract, and orange zest in a stand mixer bowl until nice and creamy.
Add the egg to the butter mixture while the stand is mixing on low. Gradually pour your flour mixture while the stand is still mixing on low speed until well combined. Finally, mix in your Lily’s white chocolate chips.
Chill the mixture AT LEAST ONE HOUR until the butter is solid. If you skip this step, your cookies will spread and become extremely thin instead of the chewy, delicious cookies we want!
Using a small cookie or ice cream scoop, drop the cookies onto a silicone lined baking sheet. If you don’t have one, you can also lightly grease your baking pan or use parchment paper. Bake until golden brown and lightly set but make sure you don’t overbake! Top with sea salt if you like, then allow the cookies to cool completely before removing from the pan. If you move them while they are still warm, they will crumble to pieces.
What if I don’t have time to chill keto cookie dough?
Most keto cookies require chilling because the ingredients simply do not act like your normal gluten-and-carb-filled cookies. It takes time for the flour to soak up the wet ingredients, and being impatient just leads to a sad, vaguely-sweet mess. If you don’t have time to chill the dough, this particular recipe is not for you. HOWEVER….
Don’t give up hope yet! These Keto Sheet Pan Cookies require no chilling or scooping, are ready in 25 minutes, and have just 1.5 net carbs each (and yes, there’s a double chocolate version!). This Keto Skillet Cookie doesn’t require chilling and can be cooled and on plates in about 40 minutes. If you need to satisfy that sugar craving RIGHT NOW, this Air Fryer Brownie is AMAZING–Ready in 10 minutes, a single serving (so no temptation to overindulge) and under 5 net carbs.
Tips for the best keto cookies with chocolate chips:
- Do not skip the chilling step. Without chilling, the dough will immediately spread, and you will have an extremely thin, overcooked mess. 30 minutes is the minimum, but you really want to wait until the entire dough feels solid throughout. In some fridges, this may take longer, so be patient.
- Do not move the cookies before they are completely cool. Yes, I love warm, gooey cookies right out of the oven, too… But that’s not what you’ll get if you take these off the pan too early. Instead, the cookies will crumble.
- Try different flavors! If you love those dark chocolate oranges at holiday time, try using dark chocolate chips instead of white chocolate. If you prefer a key lime cookie, try using lime zest instead of orange zest. For a beautiful, interesting cookie, try using grapefruit zest with Lily’s unicorn swirl chips. For a summer-inspired berry lemonade treat, try lemon zest with the raspberry chips!
How should I store Orange Creamsicle Cookies?
These keto cookies should be stored in the fridge up to 2 weeks or on the counter about 1 week. If you’d like to meal prep these, you could form and chill the dough, then scoop them into shape. Place the balls of dough on a plate or baking sheet (not touching) and freeze for 1-2 hours. When frozen, transfer to a freezer bag. These should last at least 4 months.
More Keto Cookies
You know I love my keto cookies! If you are looking for a treasure trove of low-carb, gluten-free, keto-friendly cookies, check out this list of The BEST Keto Cookies! Here are some of my personal favorites:
- Flourless Peanut Butter Chocolate Chip Cookies — Keto flours can be so expensive… This recipe is a great treat without using any flour at all. 3.3 net carbs each!
- Keto Cake Mix Cookies — Supremely easy, and the flavor options are endless! Just 1.1 net carbs each.
- Keto Cookie Dough Bites — Not a baked cookie but the perfect safe, low-carb, and gluten free option if you miss eating that cookie dough straight out of the bowl! 1.2 net carbs each.
- Gluten Free Chocolate Cookies — 2.4 net carbs a piece and perfect for the chocolate lover! It’s also a great cookie for decorating if you like to dress yours up!
- Keto Kitchen Sink Cookies — When you want all the things, this is the best go-to dessert! Packed with tons of delicious extras and still only 2.8 net carbs each.
For more keto desserts, check out this list of 40+ of the BEST Keto Desserts!
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar (golden monkfruit)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Lilly's sugar free white chocolate chips
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
Next, beat butter, golden monkfruit sweetener, vanilla extract and orange zest in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in Lilly's White Chocolate Chips.
- Chill the mixture for 1 hour until the butter is solid.
- Preheat your oven to 350 degrees.
- Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
- Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
Allow the cookies to cool completely before moving from the pan.
Sprinkle with additional orange zest if desired.
Nutrition Information:Yield: 26 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 85Total Fat: 5.9gCholesterol: 16.5mgSodium: 75mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gSugar: 0.5gProtein: 1.2g