A fun, crunchy twist on classic cookies—these low-carb Mediterranean-inspired cookies combine almond flour, sugar-free chocolate chips, and a light crispy “Rice Krispies-style” crunch using low-carb puffed cereal alternatives. The result is chewy, crunchy, chocolatey cookies with a subtle Mediterranean touch of olive oil and sea salt.

Yield

12–14 cookies

Prep Time

15 minutes

Bake Time

10–12 minutes

Ingredients

Dry Ingredients

1½ cups almond flour
¼ cup coconut flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon (optional but gives warmth)

Crunch Element (Low-Carb “Rice Krispies” Substitute)

Choose ONE:

1 cup puffed sorghum cereal (lower carb than rice crisp)
OR 1 cup crushed low-carb protein cereal
OR ¾ cup crushed pork rinds (for ultra-low carb keto version, optional but unusual)

Wet Ingredients

⅓ cup extra-virgin olive oil (Mediterranean twist 🫒)
¼ cup melted butter or vegan butter
⅓ cup monk fruit sweetener or erythritol
1 large egg (or flax egg for vegan option)
1 teaspoon vanilla extract
1 tablespoon lemon zest (light Mediterranean brightness 🍋)

Mix-ins

½ cup sugar-free chocolate chips 🍫
¼ cup chopped almonds or pistachios (very Mediterranean)
1 tablespoon sesame seeds (optional for crunch + flavor)

Step 1: Preheat Oven

Preheat to:

350°F (175°C)

Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl combine:

Almond flour
Coconut flour
Baking powder
Salt
Cinnamon (if using)

Mix well to remove lumps.

Step 3: Prepare Wet Mixture

In a separate bowl whisk together:

Olive oil
Melted butter
Sweetener
Egg
Vanilla extract
Lemon zest

Whisk until smooth and slightly creamy.

Step 4: Combine

Add wet ingredients into dry ingredients.

Mix until a dough forms.

Fold in:

Chocolate chips
Nuts
Sesame seeds (optional)

Step 5: Add Crunch Element

Gently fold in your chosen crispy element (puffed cereal or alternative).

Be careful not to crush it too much—you want texture!

Step 6: Shape Cookies

Scoop dough into tablespoon-sized balls.

Place on baking sheet.

Flatten slightly with your hand or spoon.

Step 7: Bake

Bake for:

10–12 minutes

Cookies should be:

Light golden on edges
Slightly soft in center
Set but not hard

Step 8: Cool

Let cookies cool on tray for 10 minutes.

They will firm up as they cool.

Transfer to rack.

Flavor Profile

These cookies are:

🍫 Chocolatey
🫒 Lightly fruity from olive oil
🍋 Bright with lemon zest
🌰 Nutty and crunchy
🍪 Soft inside, crisp outside

Low-Carb Notes

Uses almond + coconut flour instead of wheat flour
Sweetened with monk fruit/erythritol
Crunch from low-carb cereal alternatives
Keeps net carbs significantly reduced compared to traditional cookies

Optional Variations

Extra Chocolate

Add:

2 tbsp cocoa powder

Mediterranean Energy Cookie