Green Surprise Keto Cookies (Nut-Free and Only 5 Ingredients)

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Who knew going green could be this easy and tasty? Introducing Green Surprise Keto Cookies – your new go-to for a nut-free, keto-friendly treat. With only five ingredients, these cookies are not just a breeze to whip up; they’re a fun way to add a splash of color to your St. Patrick’s Day celebration or make Easter a bit more interesting. They will even work as a fun Halloween treat!

The natural green hue is a neat trick, no artificial colors in sight. Whether you’re looking for a healthy snack or something unique for the holiday table, these cookies tick all the boxes. Ready to bake a batch of these vibrant, delicious surprises?

Why You’ll Love This Recipe

  • Nut-Free: Safe for those with nut allergies, thanks to sunflower seed butter.
  • Quick & Easy: Ready in 25 minutes with just 5 ingredients.
  • Simple: Only five ingredients needed for these tasty treats.
  • Vibrant Green: Achieve a fun color naturally, no dyes involved.
  • Keto-Friendly: Fits perfectly into your keto lifestyle.
Why Do Sunflower Seed Recipes Turn Green?

Ever wonder why some recipes pop with a vibrant green color? It’s all thanks to a natural reaction involving chlorogenic acid, found in sunflower seeds. When this antioxidant meets an alkaline substance like baking soda (NOT baking powder!), it transforms your dishes into a vibrant green. This cool science trick adds a natural splash of color to your cooking without any artificial colors, making your meals visually interesting and naturally good for you.

Green Surprise Nut-Free Keto Cookies

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Making Green Surprise Keto Cookies couldn’t be simpler; you just need a handful of ingredients:

  • Sunflower Seed Butter: A nut-free base that’s easy to make or buy. Perfect for those with allergies and packed with nutrients.
  • Low-Carb Sweetener: Allulose or Erythritol-Based work best for a sweet touch without the sugar spike. It blends seamlessly into the mix, keeping things keto-friendly.
  • Egg: Binds the ingredients together, adding moisture and structure.
  • Baking Soda: The secret behind the cookies’ lovely green hue. It reacts with the sunbutter for a natural color transformation.
  • Cinnamon, Vanilla, or Pumpkin Spice: Choose your flavor option. Each one adds a distinctive warmth and aroma.
Can I use baking powder instead of baking soda?

No, for this recipe, it’s essential to use baking soda to achieve the green color. Baking powder won’t react the same way with the sunbutter and won’t give you the vibrant hue we’re aiming for.

Can I use almond butter or peanut butter instead of sunflower seed butter?

While you can swap in almond or peanut butter, keep in mind that only sunflower seed butter will react with baking soda to create the green color. Other butters will make delicious cookies but without the green surprise.

What low-carb sweetener can I use?

For a soft and chewy texture, Allulose is your go-to. If you prefer your cookies on the crisp and crunchy side, opt for Erythritol-based sweeteners. Both choices keep the recipe keto-friendly while catering to different texture preferences. Also note that Erythritol might not be the best option for everyone.

How To Make Green Nut-Free Keto Cookies

Prep Your Oven and Baking Sheet. Begin by preheating your oven to 320°F (160°C) if you’re using a fan-assisted oven, or 355°F (180°C) if you’re using a conventional oven. Line your baking sheet with parchment paper or a non-stick silicon baking mat to ensure your cookies don’t stick.

Combine the Ingredients. In a large mixing bowl, add your sunflower seed butter, low-carb sweetener, your choice of cinnamon, vanilla powder, or pumpkin spice mix, baking soda, and the egg. Mix them until you achieve a consistent dough.

Sunflower seed butter in a bowl with low-carb sweetener.
Sunbutter with egg, sweetener, cinnamon and baking soda

Shape the Cookies. With clean hands, roll the dough into small balls, about 1 ½ oz each. Place them on your prepared baking sheet, spaced well apart. Then, using a fork, gently press down on each dough ball to flatten it to about ½-inch thickness.

Raw nut-free keto cookie balls
Raw nut-free keto cookies

Bake to Perfection. Slide your baking sheet into the oven and bake for approximately 12 minutes, or until the cookies are lightly browned. Keep an eye on them; sunflower seeds can cause the cookies to brown quicker than usual.

Cool and Enjoy. Once baked, remove the cookies from the oven and let them cool on the sheet for a few minutes. They might be soft initially but will firm up as they cool. Transfer to a wire rack for complete cooling.

Baked nut-free keto cookies
Green Surprise Nut-Free Keto Cookies

Tips for Best Green Nut-Free Keto Cookies

  • Sunbutter Consistency: For the best texture, make sure your sunbutter is at a creamy, easily stirrable consistency before mixing it with other ingredients. If it’s too thick, gently warm it up.
  • Sweetener: Start with the suggested amount of sweetener and adjust according to taste. Remember, the sweetness can vary between brands. Also, allulose will make these cookies chewy, whittle erythritol-based sweeteners will make them crunchy.
  • Achieving the Perfect Green: The key to getting that vibrant green color lies in the reaction between baking soda and the chlorogenic acid in sunbutter. Don’t skimp on the baking soda and do not use baking powder!
  • Watch the Oven: Since these cookies can brown quickly due to the sunflower seeds, keep a close eye on them towards the end of baking time to prevent burning.
  • Cooling Time Matters: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. They will firm up as they cool, achieving the perfect texture.

Storage Instructions

Can I store these keto cookies at room temperature?

Yes, you can keep them in an airtight container at room temperature for up to a week. Just make sure they’re fully cooled before storing to maintain their texture.

Is it possible to freeze these cookies?

Absolutely! Once cooled, place the cookies in a single layer on a baking sheet to freeze them individually. After they’re frozen solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or in the fridge when you’re ready to enjoy.

How do I keep the cookies from getting soft?

If you’re using erythritol-based sweetener, these cookies should be crunchy. To prevent softness, store the cookies in a cool, dry place and ensure they’re in an airtight container. If you’re in a particularly humid environment, you can add a packet of silica gel in the container to help absorb excess moisture.

Green Surprise Nut-Free Keto Cookies

Tools for Green Nut-Free Keto Cookies

  • Silicon Baking Mat or Firm Parchment Paper: For best results, use a silicon baking mat on your baking sheet. It ensures an even bake and prevents sticking without the need for greasing. Alternatively, a piece of firm parchment paper works well too, making cleanup a breeze and helping to evenly distribute heat.
Green Surprise Nut-Free Keto Cookies

Green Surprise Keto Cookies

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Make these nut-free keto cookies in just 25 minutes using only 5 ingredients. A natural reaction between sunflower seeds and baking soda gives them a fun green hue, perfect for adding a unique touch to St. Patrick's Day, Easter or Halloween. Packed with flavor and keto-friendly, they're sure to be a hit at any festive gathering!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Print Pin Rate


  • 1 ¼ cups sunflower seed butter (310 g/ 10.9 oz)
  • ¼ cup granulated low-carb sweetener (Erythritol-based or Allulose)
  • 1 large egg
  • 1 tsp baking soda (NOT baking powder)
  • 2-3 tsp cinnamon (or vanilla powder or pumpkin spice mix)


  • Set your oven to 160 °C (320 °F), or 180 °C (355 °F). Line a baking sheet with a silicon baking mat or parchment paper.
  • In a bowl, combine sunflower seed butter, low-carb sweetener, egg, baking soda, and your chosen spice (cinnamon, vanilla, or pumpkin spice).
  • Form the dough into small balls, about 1 ½ oz (43 g) each and place them on the prepared baking sheet. Press down with a fork to flatten to about ½-inch (1 cm) thickness.
  • Bake for about 12 minutes or until lightly browned. Watch carefully to avoid burning.
  • Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. They will firm up as they cool.


Calories: 193kcalNet Carbs: 3.6gCarbohydrates: 6.3gProtein: 6.6gFat: 17.3gSaturated Fat: 3.4gSodium: 119mgMagnesium: 93mgPotassium: 191mgFiber: 2.7gSugar: 1g


  • Serving size: 1 cookie.
  • Texture Tip: For softer cookies, use allulose as your sweetener. Prefer them crisp? Stick with erythritol-based sweeteners. Instead of ¼ cup granulated sweetener, you can use ⅓ powdered (confectioner’s sweetener).
  • Vibrant Green Hue: The green color comes from the reaction between baking soda and the chlorogenic acid in sunflower seed butter. Ensure accurate measurement for the best color. Do not use baking powder.
  • Storage: These cookies keep well at room temperature in an airtight container for a week, or they can be frozen for up to 3 months. They’re best enjoyed after cooling completely, which enhances their texture.
  • Sunflower Seed Butter: Homemade works great and is easy to make, but store-bought sugar-free Sunbutter is are convenient and ensure consistency in results.

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