Keto Almond Flour 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.
2 cookies
13
Servings
183
Calories
17.9g
Fat
4.8g
Protein
3.2g
Net Carb
9.4g
Total Carbs
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 a 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.
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
- 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 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
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
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1 1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/3 cup butter, softened
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3/4 cup sugar-free sweetener
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1 egg
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2 tablespoons heavy cream
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1 teaspoon vanilla
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3.5 oz keto approved chocolate chips
Keto Almond Flour Chocolate Chip Cookies Directions
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Mix dry ingredients
In a small bowl, whisk almond flour, baking powder and salt together. Set aside.
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Cream wet ingredients
In a large bowl, cream together the butter and sugar substitute. Beat in egg and mix in heavy cream and vanilla.
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Make cookie dough
Slowly sprinkle in the dry ingredients to the wet ingredients. Once combined mix in the chocolate chips.
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Refrigerate
Scoop into 1 inch balls, flatten and place on a parchment lined baking tray. Refrigerate dough for at least 30 minutes or overnight.
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Preheat oven
Preheat oven to 350 degrees.
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Bake
Bake at 350 for 12 to 15 minutes. Bake until edges start to brown. Let rest on a baking tray for 2 minutes then transfer to a cooling rack.
Could I use ghee instead of butter in this recipe, and if so, would that change the texture or flavor of the cookies? I’m curious how it might affect the creaming step with the sugar-free sweetener.
It should still work the same and you shouldn’t have any issues creaming the sweetener.
I was impressed by how well the almond flour held the shape of the cookies after baking. Creaming the butter with the sugar-free sweetener gave the cookies just the right amount of sweetness without tasting artificial. I used Lily’s chocolate chips and they melted nicely without spreading too much. Mixing in the heavy cream added a soft richness to the dough that carried through in the final texture.
I really enjoyed the hint of vanilla paired with the keto chocolate chips, which made for a rich flavor without being too sweet. The texture was slightly crumbly on the edges but still held together well thanks to the almond flour. I noticed the dough was a bit sticky before refrigerating so chilling it for 30 minutes definitely helped make it easier to handle. Baking for 14 minutes gave me golden edges but the centers stayed soft.
These cookies turned out great. Love how soft and chewy they stayed even after cooling. I refrigerated the dough overnight and found the flavor was even better. Glad to find a keto version that doesn’t taste off. These are my favorite so far.
These cookies were a lovely surprise especially with how well they held together which can be tricky with almond flour. I loved how the chocolate chips slightly melted into the dough after baking. Definitely going into my keto snack rotation.
These cookies baked up with such a perfect golden edge and held their shape beautifully. I also loved how well the chocolate chips melted without making the cookies greasy which is rare in keto baking. I’ll definitely be making these for my next get-together.
I was impressed with how well the butter and sugar-free sweetener creamed together, creating a smooth and fluffy base for the cookies. The 3.5 oz of keto chocolate chips melted perfectly, leaving little pockets of gooey chocolate in every bite. Adding the heavy cream gave the dough a rich consistency and helped the cookies stay moist and soft inside after baking for 15 minutes. I also appreciated how evenly the almond flour baked without becoming dry.
These cookies turned out great. I let the dough chill overnight and the texture was perfect—soft in the middle with just a little crisp on the edges. Will definitely make again.
These came out really soft and chewy! I chilled the dough overnight and it made a big difference in texture. Will definitely keep this recipe in my rotation.
I don’t get it. Your nutritional facts show a serving is 13, with 183 calories and 9.4 carbs. What are the facts for two cookies? Or, was this supposed to be three cookies? If this is for two cookies it’s about the same for two Oreos! Please explain. What do you mean by a serving is 13?
Each serving is 2 cookies, so it makes 26 cookies. Eating two cookies would be 183 calories.
How do you store them once cooked. I just made them and they passed the picky husband test! Yeah!!! Lol
Hi
First, what exactly is “1 1/2” bags of choc. chips? Secondly, why start at preheating the oven to 350 deg. only to find at the very end that the dough should be refrigerated for half hour? Now, I’ve heated up the oven for nothing for at least 30 minutes!
Thank you for your notes! I have updated the recipe.
The recipe calls for sugar free substitute. I plan on using WHYZ Organic Monk Fruit powder which I think is way sweeter than any other sugar free substitute. I think 3/4 cup of this stuff is way to much. Any suggestions for amount. Package say 1/8 teaspoon = 1 teaspoon sugar.
It looks like you will need to use 4 1/2 teaspoons of that monk fruit powder.
Great cookies! I used allulose and swerve brown sugar for the sweetener, and added chopped nuts and unsweetened coconut flakes, and the texture and flavor were amazing. Thanks for sharing this recipe!
“1/2 bag” is NOT an amount!
Bags of sugarfree chocolate chips come in 7 oz, 8 oz, 10 oz, 1 lb and up.
updated the recipe. Thank you
Lily’s Choco Chips were like my best bro’s tits man! Spectacular! Yo – brown your butter and let cool to room temp for a more rich flavor.
Love these! These are the best keto cookies I’ve tried so far. No aftertaste whatsoever. The texture is wonderful. I’ll be making these again and again. Thank you!
Could I use this recipe to make a cookie cake?
I haven’t tried that but sounds delicious!
I did 1/4 C coconut sugar (faux brown sugar) and 1/2 C Monk fruit with allulose (hate erythritol, icky cooling effect in the mouth). I added chopped pecans. I did not refrigerate. They turned out perfect and brown, like a cookie should look. I had been experimenting to find the perfect Keto choc chip cookie substitute. I found it!
would these be considered diabetic friendly??
Yes! They are diabetic friendly since they are low carb and don’t contain sugar; therefore they should spike blood sugars.
Oh boy! I just found my new favorite keto chocolate chip cookie recipe!! I’ve tried all of the top ones on the internet. But these are way better than those! They taste the best. I’m never going back to another recipe. I’m going to try your Tollhouse version this weekend.
I am updating my review from 2 stars to 4. After letting my cookies sit out for a while, they tasted much much better, they had more flavor and were chewier. No longer bland and seemingly uncooked in the middle. So make sure you let them sit out for a while and bake them only till slightly brown on the edges. With my oven it would have been closer to 10-12 min. They will change consistency as they cool.
They are wonderful! Thank you for the recipe.
I could probably use a little less monk fruit sweetener but they definitely satisfied my sweet tooth when I was craving a goodie! 😊
Hi Annie.. Would the be considered gluten free.. Just found it I have celiacs.. Big life change.. Thanks
Yes! These are gluten free too.
Excellent cookie. Delicious 😋 Thank you for posting
These are da bomb! I added a few chopped pecans, then atuffed each cookie dough ball with 1/2 a choc zero marshmallow. I wosh ai could attach a photo. They tured out AMAZING!
Man, thank you for this suggestion. I tried the marshmallow in them and wow! Just wow!!’ Game changer ❤️😘
Hi, I’m confused I see your recipe uses almond flour but I thought in begin you said coconut as well. Yet I don’t see it on your ingredients list can you clarify your recipe please.I’m excited to bake these thank you
I have two different chocolate chip cookie recipes on the website. This one used almond flour only. This recipe here uses both almond flour and coconut flour.
I love these cookies. They were awesome. I made a second batch with sugar free white chocolate chips and a handful of crushed macadamia nuts. That might not be real keto the nuts but that’s my favorite cookie. They were heavenly. Thanks for sharing your recipe.
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!
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?
I’m glad you like the recipe. You do have to let them cool completely before handling them.
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 ?
I used to use a mix of both sweeteners because I felt the flavor was better, but now I just use Lakanto.
Love Lakanto and have been using it for almost 20 yrs! They have a brown sugar sub too. Just mixed up this recipe very excited about it I was low on Lakanto so i was a bit under 3/4c and i mixed brown and classic lakanto to make that up. Hope its ok. Dough is chilling in the fridge will let you know how they come out 🙂
Super good! Add some walnuts!
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.
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.
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.
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.
This recipe doesn’t use corn starch.
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.
I so wish that Swerve would work for me, but after looking at the ingredients – I decided against it.
Erythritol, Allulose, Vegetable Glycerin, Fruit Juice Concentrate (for Color), Natural Flavor
What Are the Dangers of Erythritol?
There’s increasing scientific evidence that erythritol and other artificial sweeteners can be bad for your health. Recent research shows erythritol may be associated with an increased risk of heart attack, stroke, and even death.
What are the side effects of taking Swerve?
In addition to increasing your risk of heart attack and stroke, erythritol can cause mild to severe digestive issues if you consume large amounts of it. That includes bloating, cramping, excess gas, and diarrhea.
https://www.webmd.com/diet/what-is-erythritol
Monk fruit sweeteners
Research has determined that there are no potential adverse effects associated with consuming monk fruit sweeteners, and children and those who are pregnant are also safe to consume the product.
7 Natural Sweeteners That Are Not Erythritol
Stevia.
Coconut Sugar.
Monk Fruit.
Maple Syrup.
Agave.
Dates.
Allulose.
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.
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!
Serving size is 2 cookies and the recipe makes 13 servings
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.
How about using Stevia, which is maltodextrin in baking?
Jenny
No it’s not maltodextrin. Stevia is a herb.
Stevia is an all natural plant based sweetener. Maltodextrine is not.. its evil and should never be consumed.