Keto Almond Flour Chocolate Chip Cookies
Published June 20, 2019 • Updated February 2, 2026
This post may contain affiliate links. See my disclosure policy.
The best tasting keto chocolate chip cookies you will ever have! These cookies are soft, chewy and sweet without that fake sugar flavor some sugar-free cookies can have.
I love finding the best recipes and this chocolate chip cookie with almond flour is one of my favorites. It will definitely satisfy your chocolate chip cravings just like my chocolate chip cookie dough truffles and chocolate chip mug cake.
These almond flour chocolate chip cookies taste like a real chocolate chip cookie. I have received countless rave reviews after posting this recipe on my instagram page and YouTube channel. Many of my followers agree they are the best low-carb chocolate chip cookies they have had. They are the perfect combination of sweet, chewy, and crispiness. These cookies are so good that the chocolate chip brand ChocZero decided to put them on the back of their bag of dark chocolate chips! And they love that they call for almond flour instead of coconut flour.
Keto chocolate chip cookies are easy to make and can be done in less than 30 minutes. When you are craving a cookie or some chocolate chip cookie dough, you can satisfy it quickly with this easy low-carb cookie recipe.
I came up with this recipe for these chocolate chip cookies by accident. I was making my keto butter bars and added too much almond flour by accident. Instead of tossing out all the dough, I decided to turn it into something. The dough looked similar to cookie dough, so I added an egg, baking powder and chocolate chips to the almond flour mixture. Then baked them. And that’s how the best almond flour cookies were created. LOL!
How to make almond flour chocolate chip cookies
- Mix together dry ingredients in a bowl – almond flour, baking powder and salt. Set aside.
- Cream softened butter with sweetener until fluffy.
- Add in egg, heavy cream and vanilla.
- Slowly mix in dry ingredients. Add sugar-free chocolate chips.
- Scoop and bake!
- Let cool before handling.
Key ingredients
- Almond flour – This recipe uses almond flour as it is the preferred keto flour among most and it is readily available at most larger grocery stores. If you needed to use coconut flour, you could try using 2/3 to 3/4 cup of coconut flour instead.
- Baking powder – The leavening agent to help puff up these cookies and get them to rise.
- Salt – Salt is a necessary ingredient for flavor and to enhance the sweetness of these cookies.
- Butter – Make sure you are using real butter and not margarine. Margarine can cause your cookies to spread.
- Sweetener – You can use your favorite sugar-free sweetener in this recipe as long as it measures cup for cup like sugar. I like to use an erythritol monkfruit blend sweetener. Try experimenting with brown sugar substitutes too.
- Egg – Helps the mixture bind together and helps make these cookies soft, chewy and fluffy.
- Heavy cream – Cream is added to dilute any artificial flavors that come from adding nut flours or sugar-free sweeteners.
- Chocolate chips – Make sure you use sugar-free chocolate chips. Besides dark chocolate chips, try experimenting with white chocolate chips or milk chocolate chips. If you can’t source keto chocolate chips, use a 90% dark chocolate bar and cut the bar into chunks.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 cups almond flour -
1 1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1/3 cup butter, softened
-
3/4 cup sugar-free sweetener
-
1 egg
-
2 tablespoons heavy cream
-
1 teaspoon vanilla
-
3.5 oz keto approved chocolate chips
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
In a small bowl, whisk almond flour, baking powder and salt together. Set aside.
Cream wet ingredients
In a large bowl, cream together the butter and sugar substitute. Beat in egg and mix in heavy cream and vanilla.
Make cookie dough
Slowly sprinkle in the dry ingredients to the wet ingredients. Once combined mix in the chocolate chips.
Refrigerate
Scoop into 1 inch balls, flatten and place on a parchment lined baking tray. Refrigerate dough for at least 30 minutes or overnight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Can I use coconut flour instead of almond flour?
This recipe is specifically designed for almond flour, but if you want to try coconut flour, you'll need to adjust the quantity. Use about 1/3 of the amount of almond flour, which means around 2/3 to 3/4 cup of coconut flour. Coconut flour absorbs more moisture, so you'll probably need to increase the liquids to get the right consistency.
Why did my cookies crumble after I baked them?
If your cookies crumbled, it's likely because the egg was left out or you handled them too soon after baking. These cookies are soft right out of the oven and need time to cool and firm up. Let them cool completely on a wire rack before attempting to move them to avoid crumbling. Accurate measurements also help them hold their structure.
Why did my chocolate chip cookies spread?
If your cookies spread too much, it’s often due to using margarine instead of butter or baking with warm cookie dough. To prevent spreading, try refrigerating the dough for at least 30 minutes before baking. You can also chill the dough again between batches to maintain its shape.
How should I store these cookies?
To keep your almond flour chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months. If freezing, make sure to layer them with parchment paper to prevent sticking.
Can I use a different sweetener?
Yes, you can use different sugar-free sweeteners. Different sweeteners have varying levels of sweetness and moisture. Erythritol, monk fruit, or stevia all work - just adjust the quantity based on how sweet your substitute is. Check the specific conversion ratios for whatever you choose.
Can I add nuts or other mix-ins to the cookie dough?
For sure! Feel free to add chopped nuts, shredded coconut, or even dried fruits (keeping in mind the carb content) to the dough. Adding extra ingredients will slightly change the texture and baking time, so keep an eye on the cookies as they bake.
Can I make these cookies dairy-free?
Yes, you can make these cookies dairy-free by using a dairy-free butter substitute or coconut oil in place of the butter. Just make sure that your chocolate chips are dairy-free as well.
Love the recipe and I used brown sugar replacement instead of Swerve to give it a real chocolate chip cookie taste. However, I have a question about the amount of almond flour. Should I measure the almond flour by weight or volume?
I measure it with a measuring cup.
Can I use almond milk instead of heavy cream as we have some cholesterol issues in the family and are avoiding fatty stuff..alternatively olive oil for butter?
Yes, you can!
Delicious cookies!!
Do you have the amount of fiber per serving?
Thanks!!
6.2 grams fiber for two cookies
Loved the taste! Made ~30 two inch cookies. Did not refrigerate dough and cooked the full time to get crispness! Kid and husband approved
Delicious cookies, I add pecan pieces, 24 cookies ?, love it , thank you for the recipe, I love your videos and ideas in YouTube
Loving your cookies. My son has made them many times now. Would you mind giving me to total carbs please. As I always count total carbs not net. I do appreciate it. Thank you.
I'm glad to hear you love the recipe. Total carbs is 9.4 grams per serving.
Hi,
I donT have monk fruit of swerve sweetner. I have allulose. Can I use that instead?
Thank you
Yes! You can.
Pretty good! Not bad at all. I added a squeeze of honey for moisture.
Yum!! Thanks for sharing this. I did add a little corn starch to make them a little thicker but other than that perfect.
Well Corm starch isn't keto friendly.
Can I substitute coconut oil for the butter? Much better for you.
Husband and I are keto due to my husbands health issues and he loves them. Although it does take more than 30 minutes to make bc you have to refrigerator them for at least 30 minutes.
Yes, you can!
Is your swerve granular or confection?
I have both, but for this recipe, I used granular
Can you use a brown sugar substitute in place of the monk fruit
Yes, you can!
I thought of that after. The cookies were great as the recipe is written, but I can’t wait to try it with Swerve brown sugar.
These are so delicious. I wasn't sure how many cookies the recipe makes.. i made 48 cookies out of this batch.
How?! I only get like 18.
How many cookies per serving ?
two cookies per serving.
Why do you use monk fruit sweetener and swerve? Monk fruit sweetener is blended with erythritol and swerve is erythritol.
Hi Deborah! I use the combination because I like the flavor that both provide. You can use either all erythritol or all monkfruit blend in this recipe. Or you can use a different sweetener that measures cup for cup.