Keto Almond Flour Chocolate Chip Cookies

by KetoFocus.com
4.7 Stars (16 Reviews) 39 Comments

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.

I love finding the best recipes and this keto chocolate chip cookie with almond flour is one of my favorite. It will definitely satisfy your chocolate chip cravings just like my chocolate chip cookie dough truffles and keto chocolate chip mug cake.

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. These cookies are so good that my favorite keto chocolate chip manufacturer, ChocZero, decided to put them on that back of their bag of dark chocolate chips! And they love that they call for almond flour instead of coconut flour.

holding a bag of chocolate chips with a recipe on the back

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!

How to make keto chocolate chip cookies with almond flour

  1. Mix together dry ingredients in a bowl – almond flour, baking powder and salt. Set aside.
  2. Cream softened butter with sweetener until fluffy.
  3. Add in egg, heavy cream and vanilla.
  4. Slowly mix in dry ingredients. Add sugar-free chocolate chips.
  5. Scoop and bake!
  6. Let cool before handling.

chocolate chip cookies stacked on a white plate

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 the keto 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 a erythritol monkfruit blend sweetener. Try experimenting with brown sugar substitutes too.
  • Egg – Helps the mixture bind together and helps makes 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.

 

keto chocolate chip cookie Recipe Video

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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 Almond Flour Chocolate Chip Cookies Directions

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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.

chocolate chip cookies cooling on a wire rack with a bag of chocolate chips below and chocolate chips spread around

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.

Keto Almond Flour Chocolate Chip Cookies: FAQS

Can I use coconut flour instead of almond flour?

This recipe is for keto almond flour chocolate chip cookies; however, if you want to experiment with coconut flour instead you will have to add 1/3 of the quantity. Try using 2/3- 3/4 cup of coconut flour. Mix and see if the dough is similar to chocolate chip cookie dough.

Why did my cookies crumble after I baked them?

These cookies shouldn't crumble. You either forgot to add the egg or you tried to pick them up before they are done cooling. When you first take these keto cookies out of the oven, they will be very soft and delicate. The longer you let them cool, the more they will firm up so you can handle them.

Why did my chocolate chip cookies spread?

These cookies shouldn't spread much. But if they did you either used margarine instead of butter or your cookie dough was too warm. Try refrigerating the cookie dough before baking and in between batches.

Nutritional information & Macros

Nutrition Information

Keto Almond Flour Chocolate Chip Cookies

Servings: 13

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

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39 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.

  12. I’m not sure if you noticed but your video has 2 different sugars and but recipe on has one so which one is right? Lol Also I’m getting an after taste…. Can you tell me why I’m getting that ?

  13. these are amazing BUT… they will NOT stay together, no matter what I do? we end up just eating them crumbled up in a bowl.
    Suggestions?

  14. These cookies are amazing! I used half a cup of granulated Swerve and a quarter cup of brown Swerve along with a squeeze of my vanilla flavored liquid stevia to cut the erythritol aftertaste and cooling effect. They are perfect! Thank you!

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