Craving chocolate chip cookies but following a keto diet? Look no further! These keto chocolate chip cookies are the perfect guilt-free treat. Say goodbye to sugar cravings and hello to a delicious, low-carb, and gluten-free snack.
This recipe is part of my keto cookie collection, including tasty keto shortbread cookies and easy keto peanut butter cookies.
Why You’ll Love These Keto Chocolate Chip Cookies
- Low-Carb & Gluten-Free: Made with almond flour and a sugar substitute, these cookies are perfect for those following a keto or gluten-free lifestyle.
- Soft & Chewy: We’ve perfected the recipe to ensure a soft, chewy texture that rivals traditional chocolate chip cookies.
- Easy to Make: With simple ingredients and straightforward instructions, you’ll enjoy warm, freshly baked cookies in no time.
- Packed with Flavor: The combination of rich chocolate chips and buttery almond flour creates a truly irresistible taste.
This Keto Chocolate Chip Cookies recipe makes approximately 20 cookies. 1 serving is 1 cookie and has 1g net carbs.
Ingredients
- 2 cups almond flour – The base of our keto cookies, providing a nutty flavor and delicate texture.
- 1/2 cup granulated sweetener – Erythritol, monk fruit, or stevia works well. Adjust to your preferred level of sweetness.
- 1/4 cup softened butter – Adds richness and helps create a soft texture.
- 1 large egg – Binds the ingredients together and provides structure.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1/2 teaspoon baking powder – Helps the cookies rise and achieve a light texture.
- 1/4 teaspoon salt – Balances the sweetness and enhances the flavors.
- 1/2 cup sugar-free chocolate chips – Choose your favorite variety for chocolatey goodness.
How To Make Keto Chocolate Chip Cookies
- Preheat & Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, sweetener, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, mix together the softened butter and sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips.
- Shape & Bake: Drop by rounded tablespoons onto the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes or until the edges are golden brown.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious keto chocolate chip cookies!
Tips & Tricks
- Don’t Overbake: Watch the cookies closely as they bake, as almond flour can brown quickly.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer.
Frequently Asked Questions
Can I use a different flour?
Almond flour is ideal for its low-carb content and neutral flavor. You can experiment with other keto-friendly flours like coconut flour, but be aware that the texture may change.
Can I replace chocolate chips with nuts in chocolate chip cookies?
Yes. Chopped pecans, walnuts, or macadamia nuts make the perfect low-carb replacement for chocolate chips.
Are these cookies suitable for diabetics?
While these cookies are very low-carb, it’s always best to consult your doctor or a registered dietitian if you have diabetes.
For more recipes like our keto snacks, try:
- Low Carb Coconut Wafers
- Low Carb Coconut Blondies
- Low Carb Snickerdoodles
- Sugar-Free Chocolate Macadamia Brownies
- Low Carb Peanut Butter Blondies
Keto Chocolate Chip Cookies (1g carbs)
Indulge in the timeless delight of chocolate chip cookies. Discover the history, perfect recipe, and baking tips for creating this classic treat. From chewy to crispy, chocolate chip cookies are a versatile dessert loved by all.
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Print Pin Share EmailServings: 20 servings
Calories: 104kcal
Unit Conversion
Ingredients
- 3 ounces Brown Sugar Sweetener
- 1 tablespoon Gelatin Powder
- 1 teaspoon Vanilla Essence
- 1/2 cup Unsalted Butter melted
- 2 large Eggs
- 6.5 ounces Almond Flour
- 3.5 ounces Sugar-Free Chocolate Chips
Instructions
- Preheat your oven to 180C/355F. Line a cookie sheet with parchment paper and set aside.
- Add the brown sweetener, gelatin, vanilla, and butter in a mixing bowl. Mix well before adding the eggs and mixing again. Add the almond flour and mix through.3 ounces Brown Sugar Sweetener, 1 tablespoon Gelatin Powder, 1 teaspoon Vanilla Essence, 1/2 cup Unsalted Butter, 2 large Eggs, 6.5 ounces Almond Flour
- Fold through the chocolate chips.3.5 ounces Sugar-Free Chocolate Chips
- Use a #60 cookie scoop and place the scooped dough onto your prepared cookie sheet. Press the dough down with the back of a spoon, leaving a small amount of space for spreading. (or estimate using clean hands)
- Bake keto chocolate chip cookies for 14-19 minutes. The cookies are ready when they feel a little firm around the edges.
- Allow to cool on the tray for 15 minutes before enjoying. The keto chocolate chip cookies will firm up more as they cool but remain chewy.
Video
Keto Chocolate Chip Cookies Recipe – Delicious Low Carb Choc Chip Snack (1g Net Carbs Per Cookie)
Notes
STORING: Store keto chocolate chip cookies in an airtight container for up to 2 weeks.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 24mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Homemade Cookies
Store homemade cookies in an airtight container for up to 2 weeks.
Homemade cookies don’t have any preservatives added, so they don’t have a lengthy shelf life.
Best ever chocolate chip cookie since going Keto 2 years ago!
Love your recipes!