Chocolate Chip Cookies are always a good idea, and these Keto Chocolate Chip Cookies are sure to delight! Soft, chewy, and oh-so-delicious. Even the kids will be on board with this low-carb cookie.
Just because you are following a keto diet doesn’t mean that your sweet tooth disappears. Let’s face it - nothing will make those cravings for a chewy chocolate chip cookie go away.
The good news is that it is super easy to make a cookie that has all the flavors of the much love classic and still stick within your low-carb lifestyle.
Keto desserts don’t get any better than these easy keto chocolate chip cookies. My children seriously thought I was kidding when I said they were low carb.
I call it winning anytime I can make something they love that also fits my lifestyle.
Give these a try, and I think you will love them just as much as we do.
Ingredients for Making Keto Chocolate Chip Cookie Recipe
- Butter: I recommend using unsalted butter. Make sure you bring it to room temperature.
- Brown Sugar Substitute: I used Swerve, but any brand you like will work.
- Sweetener: I like to use Swerve powdered sweetener for the best texture.
- Salt: Use fine sea salt.
- Egg: I recommend using a large egg. Make sure that you bring it to room temperature.
- Vanilla: Use the best quality that you can.
- Almond Flour: Note that almond flour and almond meal are not the same thing. You want finely ground almond flour. I used Bob’s Red Mill finely ground almond flour.
- Chocolate Chips: Lily’s are my go-to brand for keto-friendly chocolate because I can find it easily. Feel free to use your favorite sugar-free chocolate chips. I used milk chocolate chips, but dark chocolate will work just as well.
Tips
- If you use a small cookie scoop, you can expect to get 24 cookies from the recipe, so you may need to work in batches. If you do, make sure that you use separate baking sheets or allow the pan to cool between batches.
- I find that refrigerating the dough for one hour makes it easier to work with, but you can refrigerate it overnight. The dough will be a bit drier - what you see pictured - if you refrigerate overnight.
- When looking at the nutritional information, keep in mind that the total carbs deduct sugar alcohols from the sweeteners and chocolate chips. To get to the net carbs, subtract the fiber from the total carbs.
- If you use a different sweetener, such as monk fruit or stevia, you will need to recalculate the nutritional information.
- Keep in mind that using different brands than what I used can yield slightly different results in baking.
Frequently Asked Questions
You can, but I haven’t tested this, so it could result in a difference in texture. If you want to minimize this potential impact, you can take your granular sugar and put it in the food processor until it has a finer texture.
No. Unfortunately, coconut flour and almond flour behave very differently in recipes. Coconut flour absorbs a lot of moisture and will not work in this recipe.
These cookies will need to cool to get firm.
If you are still having issues, I recommend getting an oven thermometer and ensuring that your oven is properly calibrated.
I haven’t tested this, so I can’t recommend it. But you could certainly give it a try.
How do I know when my keto chocolate chip cookies are done?
The bottoms should brown, and the edges should be lightly browned.
They need to cool to firm up, so don’t expect them to be firm when you first take them out of the oven. If you want to enjoy a warm cookie, I still recommend letting them fully cool and then putting them in the microwave for about ten seconds.
(Bonus points if you serve the warmed cookie with Keto Vanilla Ice Cream.)
Technically, you don’t have to. I tested them once without doing this, and while the cookie still tasted great, it wasn’t attractive at all.
They do not flatten and spread the way cookies with traditional flour do. (But they were still chewy keto chocolate chip cookies.)
Don't miss my Keto Chocolate Chip Cookies Web Story.
Tools Needed to Make Best Keto Chocolate Chip Cookies
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- Cookie scoop
- Parchment Paper
- Hand or Stand Mixer
- Plastic Spatula (to scrape the sides of the mixing bowl.
- Cookie Sheet
- Cooling Rack
Storage
You can store these at room temperature for up to one week. They will keep in the refrigerator for ten days.
To freeze them, place the cookies on a parchment-lined baking sheet and cover. Once they are frozen solid, you can transfer them to a zip-top freezer bag or freezer-safe container. They will keep for up to three months.
How to Make Keto Chocolate Chip Cookies
Start by preheating your oven and lining a baking sheet with parchment paper.
Beat the butter in the bowl of a stand mixer for about a minute. If you don’t have a stand mixer, a hand-held mixer will work as well.
Add both of the sweeteners, baking powder, and salt.
Beat for two minutes total, stopping every 30 seconds to scrape down the sides with a spatula.
Add the egg and vanilla extract and beat until it is just incorporated.
Beat in the almond flour. Once it is fully incorporated, stir in the chocolate chips.
Cover the cookie dough and refrigerate for one hour or up to overnight.
Use a cookie scoop to drop the cookies on a baking sheet.
Roll each cookie into a ball and then flatten with your hands.
Bake for 8 to 10 minutes, until the edges are lightly golden brown.
Allow the cookies to cool for 5 minutes on the cookie sheet, and then transfer on a wire rack lined with parchment paper to finish cooling.
You May Also Like
- Keto Baked Brie is perfect when you need an easy appetizer that will please the whole crowd - low carb or not!
- Who says you have to give up yogurt - or accept yogurt with ingredients that aren’t clean - on a low-carb diet? This Keto Yogurt Recipe is super-easy to make and infinitely adaptable.
- Sugar-Free Keto Coffee Ice Cream has all the flavor of your favorite coffee ice cream in a deliciously low-carb treat.
Keto Chocolate Chip Cookies
Ingredients
- ⅔ cup butter softened
- 1 cup brown sugar substitute
- ½ cup Swerve confectioners
- 1 teaspoon gluten-free baking powder
- 1 teaspoon sea salt
- 1 egg beaten and at room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cup finely ground almond flour
- 1 package Lily’s Chocolate Chips
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the butter for about 1 minute. Add the brown sugar substitute, Swerve confectioners, baking powder, and salt.
- Beat for 2 minutes, stopping to scrape the sides with a spatula as needed.
- Add the egg and vanilla and beat just until incorporated.
- Beat in the almond flour and then stir in the chocolate chips.
- Refrigerate for 1 hour.
- Use a cookie scoop to drop the cookies onto the baking sheet. Roll into a ball and then flatten with your hands.
- Bake for 8 to 10 minutes, until the edges are lightly browned.
- Cool for 5 minutes on the cookie sheet and then transfer to a wire rack lined with parchment paper.
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