These keto chocolate chip cookies are soft, chewy, and packed with dark chocolate chips. They are grain-free, sugar-free, and loaded with flavor for a dessert you’ll go back to again and again!
Why You’ll Love This Recipe
If you’re looking for a keto cookie recipe that’s close to traditional chocolate chip cookies, look no further. Think regular chocolate chip cookies with the consistency of an English biscuit or shortbread. As sweet as they are, our keto chocolate chip cookies easily fit the macros for a keto diet, and if you have little ones, this dessert is Jamil kid-approved!
What You Need to Make this Recipe
- Butter: Melted butter creates the chewy texture you want from a good cookie recipe.
- Sweetener: I use Monkfruit for a few reasons. We always have it in our pantry, and it is the only sweetener that doesn’t leave a strange after-taste.
- Vanilla Extract: Vanilla extract adds another sweet component.
- Egg: Along with protein, eggs provide structure for the cookies.
- Almond Flour: For best results, use blanched almond flour or almonds that have had the skins removed. Blanched almond flour is light, making it perfect for baking.
- Baking Soda: Baking soda adds lift to the batter, so the cookies aren’t so dense.
- Salt: Salt offsets the sweetness.
- Sugar-Free Chocolate Chips: Dark yummy chocolate and less carbs, what’s not to love?
Additions and Substitutions
- Walnuts or Pecans
- Cacao Nibs
- Sugar-Free Maple Syrup
- Golden Monk Fruit Sweetener
- Kosher Salt
- Caramel Extract, Maple Extract, or Coconut Extract
How to Make Keto Chocolate Chip Cookies
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350°F (176°C) Then, combine butter, Monk fruit, vanilla extract, and egg in a mixing bowl.
Step 2: Add flour, baking soda, and salt; stir to incorporate.
Step 3: Fold in the chocolate chips.
Step 4: Cover and refrigerate for 30 minutes.
Step 5: Prepare a rimmed baking sheet with parchment paper. Roll the mixture into 1-inch balls and line them onto the paper.
Step 6: Top with a few more chocolate chips and bake for 10-15 minutes.
Step 7: Remove the cookies from the oven and let them cool for 10-20 minutes before serving.
Expert Tips
- It’s essential to cool the batter before baking the cookies. Set the batter aside to cool; this lets the almond flour soak up moisture from the other ingredients since it can take longer to absorb than regular all-purpose flour.
- Don’t skip parchment paper! Almond flour cookies are more fragile. Parchment paper helps remove the cookies from the pan without them breaking.
- As I said, cookies made with almond flour can easily crumble; one way to prevent this is to let the cookies cool on the baking sheet for 20-30 minutes before serving.
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What to Do With the Leftovers
- Refrigerate – Store leftover cookies in an airtight container or bag on the counter for up to five days.
- Freeze – Add cookies to a freezer-safe container or bag; keto chocolate chip cookies will keep in the freezer for two months.
- Reheat – Warm cookies in the microwave for 10 seconds.
Frequently Asked Questions
What are keto cookies?
Keto cookies are like regular chocolate chip cookies but with fewer carbs and sugar. Instead of all-purpose flour, many use alternative flours like almond or coconut, and erythritol-based chocolate chips replace regular ones.
How can I make my own almond flour?
Boil and peel the skins off the almonds, and let them dry completely. Add the blanched almonds to a food processor and pulse until it reaches a flour-like consistency.
More Dessert Recipes:
Keto Chocolate Chip Cookies
- ½ cup butter, melted
- ¾ cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cup almond flour, blanched
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar-free chocolate chips
- Preheat the oven to 350°F (176°C). Then, combine butter, Monk fruit, vanilla extract, and egg in a mixing bowl – careful not to over-mix.
- Add flour, baking soda, and salt; stir to incorporate.
- Fold in the chocolate chips, cover, and refrigerate for 30 minutes.
- Prepare a rimmed baking sheet with parchment paper. Roll the mixture into 1-inch balls and line them onto the paper. Top with a few more chocolate chips and bake for 10-15 minutes.
- Remove the cookies from the oven and let them cool for 20-30 minutes before serving.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.