These are the keto chocolate chip cookies that my kids ask for. They are soft in the middle and have none of that sandy, cold-on-the-tongue thing low-carb cookies are famous for. My daughter kept sneaking them off the cooling rack before I could even photo them. That's how I knew this cookie recipe was the one.
Starting with a little honesty. And a little keto baking science lesson. The keto chocolate chip cookie recipe that lived on this page for years was fine. It just wasn’t something I’d randomly decide to make for myself. It leaned on a single erythritol-based sweetener, the cookies were a little sandy. What kept me from craving them was a combination of the texture and the cooling sensation from the sweetener.
Turns out erythritol recrystallizes it cools. And that is why it tasted gritty. Erythritol is also the culprit behind that cooling sensation.
The second version of these keto cookies dropped the erythritol completely. I went with just allulose and a keto brown sugar blend. There was zero grit and no coolness. Which was progress. But these baked up too soft. I kept adding minutes and getting dark edges and a soft center.
Again, sweetner choice with the problem. Allulose browns fast, and doesn't set the way sugar does. . Brown edges were fooling me into thinking they were done.
Cookie version #3 is the one I’m sharing with you today. I brought in a monk fruit erythritol blend, but not too much. Just enough to give the centers some structure and let them set. The allulose kept everything soft and grit-free. The blend did the firming. Three sweeteners, each one making it the perfect keto chocolate chip cookie. That was the batch Skye couldn't leave alone.
Cook at 300°F (That's Not an Error!)
You'll notice I bake these cooler than a normal cookie. This is because almond flour is just ground nuts, and if you've ever toasted nuts, you know how quickly they can scorch.
Cooking over low heat means the centers get done without the almond flour and allulose getting too brown.
A Few Things I've Learned
- Chill the dough. An hour in the fridge firms up the butter so the cookies hold their shape and bake thick.
- Use blanched, superfine almond flour. This doesn't work with a coarser grind or almond meal.
- Room-temp egg plus an extra yolk. Cold eggs seize the softened butter. If you forget to pull them out, you can soak them for 10 minutes in a bowl of warm water.
- Flaky salt on top. A tiny pinch right before baking. It hits that sweet-salty note
- Pull them underdone. The centers will look soft, almost raw. Trust it. They firm up as they cool on the pan. Bake until they look done, and they'll be dry.
- Watch your chocolate chips. The chips are what actually drive the carb count here, so check your brand's label. I like a good sugar-free chip, but they vary a lot brand to brand.
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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
How to Make Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies
Ingredients
- 2 cups finely ground almond flour 224g
- 2 tablespoons coconut flour
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, 113g, softened
- ⅓ cup allulose
- ⅓ cup granular monk fruit/erythritol blend
- ¼ cup keto brown sugar blend Swerve Brown, Lakanto Golden, etc.
- 1 egg at room temp
- 1 egg yolk at room temp
- 1 ½ teaspoon vanilla
- ¾ cup sugar-free chocolate chips
Instructions
- Whisk the almond flour, coconut flour, xanthan gum, baking powder, and salt. Set aside.
- Beat butter, allulose, monk fruit/erythritol blend and brown sugar blend for 2 minutes.
- Beat in egg, egg yolk, and vanilla until smooth.
- Add dry ingredients and mix just until combined.
- Fold in chocolate chips.
- Chill the dough for 1 hour
- Heat oven to 300°F. Line 2 baking sheets with parchment paper.
- Roll into 1 ½ tablespoon balls, space 2 in. apart, press down slightly.
- Bake 14-16 min, until edges are golden and centers still soft.
- Cool on pan 10 min before moving.
Michelle F Nolan says
I'm confused. In the recipe list it says "1 egg yoke room temp". Step #3 says "Beat in egg, egg yoke and..."
I assume the recipe calls for 1 egg and 1 egg yoke. ...yes?
Wendy Polisi says
Yes, there is one egg and one egg yolk!