Air Fryer Keto Chocolate Chip Cookies
A batch of golden brown, gooey keto chocolate chips are easy to whip up when you bake them in your air fryer.
24
Servings
75
Calories
7.4g
Fat
0.5g
Protein
0.6g
Net Carb
2.5g
Total Carbs
The keto diet and chocolate chip cookies? Yes you can! Whether you want your traditional Grandma’s chocolate chip cookie (but keto), or a single cookie you can make in the microwave, or this chocolate chip cookie you can make in the air fryer, the keto diet has a cookie for you!
Low Carb Chocolate Chip Cookies in the Air Fryer
If you haven’t tried making keto chocolate chip cookies in the air fryer you are missing out!
Using the air fryer toasted the outside of the cookie to a perfect golden brown while leaving the inside gooey and but baked to perfection. This easy keto cookie recipe is one that you can make up ahead of time and just bake when those cookie cravings hit.
You will come back again and again to this keto chocolate chip cookie recipe. They will remind you of grandma’s cookies only low carb!
- How does an air fryer bake cookies?
- Recipe Details
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- Refrigerate the cookie dough
- How do I know when my air fryer keto cookies are done?
- Air fryer cookie variations
- How to cook a keto chocolate chip cookie in the oven?
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- FAQs
- Nutrition information: facts & macronutrients
How does an air fryer bake cookies?
An air fryer works by circulating hot air around around your food, similar to a convection oven. When it comes to baking cookies, the hot air targets every side, top and bottom so you are getting even baking at every degree. This bakes up the keto cookie faster and creates a gooey chocolatey cookie.
Air Fryer Keto Chocolate Chip Cookies Recipe Video
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Keto Chocolate Chip Cookies In The Air Fryer Ingredients
1 1/2 cups almond flour
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1/4 cup coconut flour
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1/4 teaspoon salt
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3/4 cup unsalted butter, softened
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1/2 cup monk fruit blend sweetener
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1 teaspoon vanilla
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1/2 cup keto approved chocolate chips
Air Fryer Keto Chocolate Chip Cookies Directions
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Preheat
Preheat air fryer to 350 degrees.
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Sift dry ingredients
Sift together almond flour, coconut flour and salt in a small bowl. Set aside.
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Mix wet ingredients
In a medium bowl, cream together butter, monkfruit sweetener, and vanilla extract.
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Add dry ingredients
Slowly stir in dry ingredients and mix until combined. Mix in chocolate chips. Refrigerate dough for 30 minutes to allow flavors to meld together and prevent the butter from spreading while baking.
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Air fry it
Pinch off a tablespoon of cookie dough and roll into a ball. Place ball on a the your air fryer pan (layer down a layer of parchment paper first if your air fryer only has a wire basket) press down flat to form a cookie shape. Repeat with remaining dough, spacing around an inch apart. Bake at 350 degrees for 6-8 minutes or until the top of the cookies begin to brown slightly. Remove from the air fryer and let cool on the tray for 3-5 minutes before transferring to a cool rack.
I was so impressed with how these cookies kept their shape in the air fryer and came out beautifully golden on the edges. They had a soft center that made them feel like a real treat. Absolutely loved the texture contrast between the crispy exterior and gooey middle.
Do you think these cookies would turn out just as well using a toaster oven instead of an air fryer?
Yes, it would be the same instructions as baking the cookies in the oven. Bake in a 350 degree oven for 6 to 8 minutes. Let them continue to cool on the baking tray after removing them from the oven before transferring the cookies to a wire rack. Since the toaster oven is smaller than a conventional oven, I would check the cookies after 5 minutes.
I loved how the monk fruit sweetener created the perfect balance of sweetness without any aftertaste and paired beautifully with the deep flavor of the keto chocolate chips. Chilling the dough for 30 minutes really helped them hold shape and get those beautiful golden edges in the air fryer. They came out with a soft, gooey center that was absolutely irresistible!
This recipe definitely needs an egg. They fall apart when cooked.
I have made these several times and they don’t need an egg. When they fall apart, it’s because they haven’t been cooled completely before handling. They have to be cool to the touch. They are similar to a shortbread cookie which don’t have eggs. That being said, you can certainly add an egg, it won’t hurt it.
Can I use all Almond flour instead of both almond and coconut flours?
I haven’t tried it but try using an additional cup of almond flour and then add an egg
Can you use less almond flour and more coconut flour?
Yes, but you won’t have to use as much
These are great! Instead of just chilling the dough, I made it into a cookie dough log in parchment paper and put it into a split paper towel core to keep it from flattening on one side. I refrigerated them until they were really solid. It worked like a charm! I was able to slice off a few to cook for a late night snack without having to flatten them at all.This recipe is definitely a keeper! Thank you!