Keto Chocolate Chip Cookies

by KetoFocus.com
4.7 Stars (12 Reviews) 33 Comments
Scan me to find recipe on Ketofocus.com. QR code for Keto Chocolate Chip Cookies

The best tasting keto chocolate chip cookies you will ever have! These keto cookies are soft, chewy and sweet without that fake sugar flavor like some keto cookies can have.

Recipe Video

Youtube
Subscribe to the KetoFocus YouTube Channel

With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.

Keto Chocolate Chip Cookies 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
  • 1/2 bag keto approved chocolate chips

Keto Chocolate Chip Cookies Directions

Low Carb Chocolate Chip Cookies

These keto chocolate chip cookies with almond flour 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 keto chocolate chip cookies they have had. They are the perfect combination of sweet, chewy, and crispiness. And they love that they call for almond flour instead of coconut flour.

Keto Chocolate Chip cookies are an easy keto cookie to make and can be made in less than 30 minutes. When you are craving a cookie or keto chocolate chip cookie dough, you can satisfy it quickly with this easy low carb cookie recipe.

I came up with this recipe for keto chocolate cookies on 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 keto cookies with almond flour were created. LOL!

Refrigerate The Dough Before Baking

Chilling the cookie dough in the refrigerator is an essential step to making chewy, tasty chocolate chip cookies. It allows for the butter to re-solidify so they don’t spread out too much during baking, which would create a harder cookie.

Refrigerating the dough all allows the ingredients to set and gives the flavors time to meld together nicely.

When we use sugar substitutes, like erythritol and monk fruit, in keto recipes, our baked goods tend to dry out faster than traditional counterparts. That’s because sugar holds moisture better than alternative sweeteners. It’s important to store keto cookies in an airtight container if you want to extend the shelf life of your cookies. Using almond flour in cookie recipes also helps your keto cookies hold onto moisture so they won’t dry out as much if you were to use straight coconut flour.

The two chocolate chip brands I recommend for baking keto cookies are:

  • ChocZero – Sweetened with monkfruit, ChocZero chocolate chips contain no sugar alcohols or artificial sweeteners. They are 50% chocolate so they are perfect for baking chocolate chip cookies with. They are my preferred sugar free chocolate when making a chocolate chip cookie.
  • Lily’s Chocolate – These chocolate chips are sweetened with erythritol and stevia.

Another option if you don’t have access to sugar free chocolate chips, is to use a 90% dark chocolate or a baker’s chocolate. This chocolate will be bitter but it will do the job if you are really wanting to make a fresh batch of keto chocolate chip cookies.

Freezer Friendly Recipe

The dough for this keto chocolate chip cookie recipe can be made ahead of time and frozen for later use. After you have mixed the cookie dough, roll it into 1 inch balls and store in a ziplock freezer bag for up to 4 months.

To bake these keto chocolate chip cookies with almond flour, take out of the freezer and let sit on the counter for 30 minutes. Then bake as usual.

The problem with most of the keto almond flour cookie recipes out there is that they have a grainy texture which can be off putting. Combining the almond flour with the egg and a little bit of heavy cream helps to makes this chocolate chip cookie taste like the ones your grandma used to make! There is no need to add extra ingredients like xanthan gum or baking soda or even beef gelatin like you can find in other recipes. These cookies are perfect as they are.

Nutritional information & Macros

Nutrition Facts

Keto Chocolate Chip Cookies

Servings: 13

Amount Per Serving
Calories 183
Fat 17.9g
Protein 4.8g
Total Carbs 9.4g
Net Carbs 3.2g

Other Keto Dessert Recipes

multiple muffins frosted with cream frosting and a gingerbread man cookie cutter nearby
30 Mins
Keto Gingerbread Muffins
Not yet rated

Keto gingerbread muffins are moist, light, and perfect for the holiday season! These spiced baked treats are made with a secret ingredient to enhance...

See the Recipe
a slice of peanut butter cream pie on a white plate with chocolate and nuts on top
35 Mins
Keto Peanut Butter Pie
5 Stars (2 Reviews)

Keto peanut butter pie is sweet, creamy, and decadent, and the best part is that it’s a no-bake recipe (except for the chocolate cookie crust)! The...

See the Recipe

33 Comments

  1. Why do you use monk fruit sweetener and swerve? Monk fruit sweetener is blended with erythritol and swerve is erythritol.

    1. 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.

      1. Hi
        I just made a batch and I love them! In regards to the serving size, you have 13 servings listed. Is that for the entire recipe? I’m confused as to what the actual serving size is. How many cookies can i eat at a time? Lol!

    1. 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.

  2. 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.

  3. Yum!! Thanks for sharing this. I did add a little corn starch to make them a little thicker but other than that perfect.

  4. 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.

  5. Delicious cookies, I add pecan pieces, 24 cookies 🍪, love it , thank you for the recipe, I love your videos and ideas in YouTube

  6. Loved the taste! Made ~30 two inch cookies. Did not refrigerate dough and cooked the full time to get crispness! Kid and husband approved

  7. 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?

  8. 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?

  9. The note on chocolate chips says that Lily’s are sweetened with erythritol and stevia, which is true, but it also says that they contain no sugar alcohols. That’s not true, as erythritol is a sugar alcohol.

  10. I mixed these up last night and baked this morning. They only spread a little. I flattened them a bit while they were baking. So much better than another recipe I made that spread out to very thin cookie(s.) I added walnuts and they tasted delicious right out of the oven. I can’t wait to try them once they have cooled. I did sub 1/2 cup almond flour with lupin flour.

  11. This is an excellent keto cookie recipe and closely resembles a wheat-based, cane sugar cookie. I am not keto but a friend of mine is, so I made these to bring to coffee at her house, and she said they were like real cookies. I liked them too, and I’m not a keto follower. I followed the recipe except for on the sugars. I used 3 T. of Truvia brown sugar and 3 T. of Splena monk fruit/stevia mix, and they were perfect. I also mixed in about 3 T. of peanut butter. Couldn’t really taste it that much, but I think it offset some of the faux sugar aftertaste. I thought they would have a chemical aftertaste (all sugar subs do if you’re not used to them), but these didnt at all! It only made 18 cookies, give or take one or two, using a small cookie scoop, so I’d double the batch if making for a larger gathering or a family.

Leave a Reply

Your email address will not be published. Required fields are marked *