Keto Chocolate Chip Cookies

by KetoFocus.com
4.8 Stars (9 Reviews) 27 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.

Keto Chocolate Chip Cookies Ingredients

  • 2 cups almond flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup butter, softened
  • 1/4 cup Swerve sweetener
  • ½ cup monkfruit sweetener
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • ½ bag keto approved chocolate chips

Keto Chocolate Chip Cookies Directions

Latest Keto Dishes

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.

Keto Cookie Storage

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.

Recommended Sugar Free Chocolate Chips

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. They don’t contain any sugar alcohols or artificial sweeteners either.

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 Many Keto Almond Flour Cookie Recipes

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.

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27 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. 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?

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