These keto chocolate chip cookies are crispy on the edges, chewy and soft in the center, buttery with sugar-free chocolate in every bite. They pair perfectly with a glass of unsweetened almond milk or a cappuccino.
Low carb cookies are the perfect treat to have on a ketogenic diet. These are the ideal keto dessert to have on hand for busy days because they are high in fat and the dark chocolate chips are a perfect addition to the overall sweetness.
Having a sweet tooth is not a problem when you can make a batch of keto cookies in less than 20 minutes.
These cookies are for the gooey cookies lovers and for the people who want a quick and delicious keto dessert. You won’t believe the cookies are made with almond flour and completely sugar-free.
This easy recipe is ready in 20 minutes, and it’s perfect every time. At the bottom of this page, you have a recipe card that allows you to print the recipe. Just click the button, print the recipe and start baking some awesome keto cookies.
Let’s begin by saying that I am thrilled to share this recipe with you today. I believe that this is the perfect keto chocolate chip cookies that you can enjoy every day.
This cookie recipe is easy to make and yields beautiful thick cookies that are crispy on the edges and have a beautiful golden brown color. All these while remaining gooey in the center.
Ingredients for the keto chocolate chip cookies
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup salted butter melted
- 1 large egg
- 1/2 cup chocolate chips unsweetened
- 1 tsp baking powder
- 1 tsp vanilla extract
I usually like to test with one cookie before baking the entire batch. I place one cookie dough ball on a lined with a baking paper sheet and bake it for 10 minutes in the preheated oven. If they spread I continue with the rest of the dough. If not I will slightly flatten them in the form of a cookie.
When I used xanthan gum, the keto cookies didn’t spread at all. Not sure if I used too much, but I made sure to test once with 1/2 tsp and once with 1/4 tsp xanthan gum. I couldn’t make it work with xanthan gum if you have any tips I’m all ears.
Xantham gum is an ingredient used in low carb baking (keto bread) and it’s used to substitute the role of gluten.
It’s all about how you melt the butter and its quality. I use grass-fed butter because it has a high CLA content that helps your body burn fat. That’s crazy how eating enough healthy fats can burn body fat. That’s the beauty of being in ketosis.
Make sure that when melting the butter it doesn’t start to bubble. Add the butter to a saucepan to high heat, and at the moment it begins to melt, turn the heat off. The butter will continue to melt and won’t get too hot.
How to Make Keto Chocolate Chip Cookies
It’s easy to make low carb cookies if you follow a few simple rules. The regular chocolate chips cookies have flour, sugar, butter and chocolate chips as the ingredients. We’ll keep the butter and substitute the flour to almond flour, the sugar to erythritol and we’ll use unsweetened chocolate chips.
You have to try these cookies and enjoy them as a keto snack or a keto treat from time to time.
The key to making perfect keto chocolate cookies each time is to use enough flour so there’s not too much moisture and the dough is not too warm.
If after adding all the ingredients your cookie dough is too sticky let it sit in the freezer for 5 minutes. Don’t add more almond flour, just allow the dough to rest and it will slightly solidify.
You should be able to form small cookie dough balls using your hands before putting them on the baking sheet. They should spread in the oven.
If the cookies don’t spread it means you either added too much almond flour or you overmixed the ingredients.
These cookies are seriously addictive. I can’t stop at eating only one and devour at least two sugar-free cookies with my coffee.
If you can’t find chocolate chip cookies with no sugar added you can simply use the same quantity of dark chocolate chopped in small pieces. They work great in the almond flour cookie dough and finding bigger chunks of chocolate throughout the cookie is great.
Frequently asked questions
What if my keto cookies don’t spread?
I’ve made a few batches of this recipe before sharing it with you. When I used xanthan gum the cookies didn’t spread at all, but they were still incredibly delicious. You should increase the cooking time by a few minutes to make sure they are well cooked.
The cookies didn’t spread because you overmixed the ingredients or added too much flour. Make sure your dough is sticky (doesn’t look like cookie dough). Once you cool it down the butter will solidify and you can start forming balls with your hands.
What are the macros for these keto chocolate chip cookies?
This recipe yields 10 big keto chocolate chips cookies. Each cookie has 2 net carbs. When calculating macros for this recipe make sure you subtract the fiber and sugar alcohols from the total carb content.
The recipe macros are calculated without fiber and sugar alcohol because they don’t affect insulin or blood sugar levels. These cookies use only low carb ingredients, therefore they are perfect for the ketogenic diet.
Can I use coconut flour instead of almond flour to make keto chocolate chip cookies?
In case you have a nut allergy you can try making a batch of keto cookies with almond flour. As coconut flour has different properties than almond flour (absorbs more liquid) you have to use only 1/4 cup coconut flour, adjust the ingredients to get the desired sweetness and texture.
Can I use Coconut Oil instead of Butter?
Yes, you can use coconut oil instead of the butter to make these keto cookies but it will change the taste in the end product. But it’s worth trying if you are looking for a paleo chocolate chip recipe.
The Best Keto Chocolate Chip Cookies – Only 2g carbs each
- Preheat oven to 350°F / 180°C and line a baking tray with parchment paper. Set aside.
- In a saucepan over medium-high heat add the butter. Once the butter starts to melt remove from heat. The butter will continue to melt.
- Add the erythritol over the butter and using a hand mixer, mix for about 15 seconds.
- Add the egg, vanilla extract over the butter mixture and mix for another 15 seconds.
- In a separate bowl combine the dry ingredients: almond flour, baking powder, and salt.
- Combine the almond flour with the butter mixture until well incorporated.
- Fold in the chocolate chips. The dough should look slightly sticky. Let the dough cool in the freezer for 5 minutes.
- Make 10-12 medium-sized cookie dough balls and place them on the parchment paper with enough space in between.
- Bake for 10 minutes in the preheated oven. Let the cookies cool down for a few minutes before removing from the tray. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.