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Keto almond flour chocolate chip cookies

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This is the ultimate keto almond flour chocolate chip cookie recipe to create any cookie texture you love. Whether you like your cookies chewy, fluffy, crispy, egg-free, this easy keto chocolate chip cookies recipe tells you all the tips and tricks to successfully bake sugar-free cookies with almond flour.

best keto chocolate chip cookies

There’s some real science in baking, chemistry to be precise and that’s what I am passionate about. It means that a single ingredient swap in your cookie recipe will significantly change the outcome of your cookies. And, I am not only talking about the ingredients you chose. This also applies to baking time, baking mode, or how the dough has been prepared and cooled. So, enough said, let me share and answer all your questions about making the keto cookies you want. Because we all love our cookies differently so you can choose your favorite texture and adjust the recipe to your taste.

Keto chocolate chips cookies

What’s a keto almond flour cookie?

Keto almond flour cookies are gluten-free and sugar-free cookies, perfect to fix any sweet cravings without impacting your blood sugar level. Whether you follow the keto diet or not, almond flour chocolate chips cookies are a healthy way to fix a cookie craving with no guilt. In fact, almond flour makes the cookies high in fiber, protein and healthy fats. It means they are highly fulfilling making them perfect for all healthy eaters, looking for a guilt-free nourishing cookie recipe without sugar!

keto almond flour chocolate chip cookiesketo almond flour chocolate chip cookies

Must-do for every chocolate chips cookie texture

Whether you love your chocolate chip cookies crispy, thick, flat, or fluffy you must:

  • use butter, at room temperature, not melted and obviously no oil or shortening. Sorry this recipe doesn’t show great results using oil.
  • use an electric beater to combine ingredients.
  • choose an ultra-fine blanched almond flour. The key to success is to use fine blanched almond flour. While you can find almond meal or ground almond at the grocery store, these flours are not recommend to make keto cookies. In fact, they are too coarse and often contain the almond skin that leads to a gritty texture to baking. So my tip is to closely look at the flour and choose a fine ground with a white/golden color.
  • Chill the dough for 5 minutes – the purpose of chilling cookie dough before baking is to solidify the fat in the batter. Therefore, as the fat is chilled it takes longer to spread while baking. This prevents the cookies to over spread.
  • bake in the center rack of your oven, regular mode, at 180C (350F).
  • check the cookie color. The border of a cookie is what brown first and then the browning progress up to the center of the cookie. For a crispy cookie on its side, but a fluffy center, stop baking when the middle is still white.
  • cool down 12 minutes on the baking tray before transferring on a rack. Cookies out of the oven are always slightly fragile and soft, they need time to firm up be patient.
  • cool 20 minutes on a rack before eating. This second cooling time removes the moisture left in the cookies, allowing them to firm up perfectly, don’t skip that step!

how to make keto chocolate chip cookies

Keto almond flour chocolate chip cookie ingredients

This is what you need to make the most delicious keto chocolate chip cookies with almond flour.

  • Almond flour – ultra fine almond flour works the best as I mentioned above
  • Butter – you probably wonder if you can use coconut oil in this keto chocolate chip cookies recipe. Well, the answer is yes and no. Coconut oil will make a hard solid cookie that won’t spread. I personally don’t like the result with it but if you really want to try, the result will work. Simply be aware that it won’t be chewy but crunchy, dense and not wide. You will have a very different shape, look and texture.
  • Egg – at room temperature. To bring your egg to room temperature, put the egg in a hot warm bath for 3 minutes. My tests with flax eggs are fine if you use butter but I don’t recommend using flax eggs and coconut oil, the cookies are highly fragile and the texture is off.
  • Erythritol 
  • Vanilla
  • Xanthan gum – optional, see my notes below about cookie texture. The main purpose of xanthan gum in gluten-free cookie recipe is to add some chewy texture to the cookie and it also helps the flour sticking together. Your cookies won’t break or be fragile if you add xanthan gum in the mix.
  • Sugar-free chocolate chips – you can also use my homemade sugar free chocolate chip recipe  if you can’t find sugar-free chocolate chips at the store. Another option is to cut big chunks of dark chocolate, 85% cocoa or 90% cocoa are keto friendly

almond flour chocolate chip cookies

How to achieve the right cookie texture and shape?

Because we all love our cookies differently, I recommend you choose the texture you want to achieve from the list below and follow my tips to create your ultimate keto cookies. I personally love my cookies thin, wide, crispy on side but not thick and fluffy in the center. That is what you see on my picture here.  However, this recipe can be used to make any other cookie texture. Check my tips below to adjust the recipe based on the cookie experience you are after:

Thin, wide, flat, cookies, crunchy on the borders, moist/buttery in the center (the one pictured in this post), you must:

  • use a combo of classic erythritol and golden erythritol
  • press the cookie dough balls with your hands to spread them into a thin 5 mm thickness (0.2 inches), before baking. As the batter will spread again during baking, this pre-step will ensure ultra-thin cookies, close to biscuits, crispy on the borders
  • bake for at least 10-12 minutes. The sides should be golden brown but the center should be white indicating that some moisture is left and the center will be buttery/moist.
  • as this option makes wider cookies, they spread more, you need to slide a spatula under the cookies to transfer them onto a cooling rack. If not, they may be fragile and break in the center

how to make easy keto cookies

Soft, thick, fluffy cookies with a light chew in the middle you must:

  • Use only golden erythritol, it has more moisture and the cookies will be way fluffier in the center.
  • Don’t flatten the cookie dough balls on the baking tray before baking. They will naturally spread and if they start with a decent height, they will remain thicker in the center resulting in extra moisture and fluffiness.
  • Add xanthan gum, these cookies are thicker and therefore, this prevents the cookies from breaking apart.
  • Cook less around 10 minutes or remove from the oven when the borders are slightly golden and the whole cookie is mainly white.

chocolate chip cookies keto

Soft, chewy cookies with crispy borders

  • Decrease butter in the recipe and use only 1/2 cup of butter. Decreasing butter in the recipe removes some moisture and make the cookies less fluffy in the center, resulting in a chewier cookie.
  • Use xanthan gum – the secret to a chewy almond flour cookie.
  • Use classic erythritol – white erythritol contains less moisture and make crispier cookies.
  • Slightly flatten the cookie balls before baking but keep a decent height of about 1 cm.
  • Bake 10-12 minutes, the perimeter of the cookie borders must be golden to up 1.5 cm or the cookies won’t crisp as much.

keto chocolate chip cookies recipe

Can I freeze keto chocolate chip cookies?

Yes, you can freeze these cookies in an airtight container or zip bags. Defrost for 3 hours on the counter before eating.

Made this keto almond flour cookies recipe yet? Share a picture with me on Instagram. 

XOXO Carine

Recipe Card

best keto chocolate chip cookies

Keto almond flour chocolate chip cookies

A soft buttery keto chocolate chip cookies 100% gluten free with dairy-free and egg free options
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
16 cookies

Ingredients

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Instructions

  • Preheat oven to 180°C (375°F). Line two cookie sheets with parchment paper. Set aside.
  • In a large mixing bowl, beat the soft butter with erythritol and golden erythritol until light and fluffy. It should take about 45 seconds on medium speed.
  • Stop the beater then add in egg, vanilla, almond extract, salt, baking soda and xanthan gum. I highly recommend xanthan gum as this adds a chewy texture to your cookies and it prevent the cookies to crumble easily.
  • Beat again on low speed until creamy.
  • Beat in the almond flour on medium speed, adding the flour 1/2 cup at a time. The batter will be fluffy and more difficult to beat as it goes, that is what you want.
  • Stop the beater and stir in the chocolate chips with a spatula.
  • Refrigerate the dough for 5 minutes.
  • Scoop out 3 tablespoons of dough per cookie and transfer onto a baking tray, covered with a piece of parchment paper. Leave 2 thumbs space between each cookie as they will expand during baking.
  • Depending on the texture and shape you aim to, slightly flatten each cookie ball into a disc. For a ultra thin, wide, cookie, flat in the center, press the cookie up to 4 mm (0.2 inches). For a thicker, softer/fluffier cookie give a small pression and barely flatten the dough. Remember that the thinner the crispier they will be in the center. Read my blog post above to learn all my tips on how to achieve your favorite cookie texture.
  • Bake 10-12 minutes, in center rack, until golden on the side but still white and soft in the middle.
  • Remove rack from the oven and cool the cookies on the rack for 12 minutes. Don't touch them at this point, they can be fragile and crumbly.
  • After 12 minutes, slide a spatula under each cookies to transfer them to a cooling rack.
  • Cool 20 more minutes on the cooling rack before eating. Note that the cookies will get their final texture only after 4 hours on the cooling rack at room temperature. For a crispier cookie, store in the fridge! Serve with a pinch of salt to enhance the flavors.

Storage

  • Store in a cookie jar for 3 days at room temperature or for 1 week in the fridge. Freeze in zip bags. Defrost on the counter at room temperature for 3 hours before eating.
Vegan: the recipe is not recommended with flax egg or coconut oil or vegan shortening. 
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Keto almond flour chocolate chip cookies
Amount Per Serving (1 cookie)
Calories 201 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 143mg6%
Potassium 7mg0%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 252IU5%
Calcium 37mg4%
Iron 1mg6%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto chocolate chips cookies

Keto chocolate chips cookies

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    12 comments
  1. i was wondering if i could substitute the erythritol with a stevia sweetener that has erythritol mixed into it since i don’t buy the stuff straight up.

    • Yes, those sweetener are usually made of 99.9% erythritol, that is actually the kind of blend I am using. Popular brands are Swerve, Lakanto (what I use here).Enjoy! XOXO Carine

  2. 5 stars
    I made these and they were perfect!
    They actually got better over a few days left in the fridge where they hardened up.
    They tasted just like the carb option and I love how you can make them gooey or hard.
    Thankyou so much for sharing!

    • That is exactly what I think too ! I love the crunch they get after few days in the fridge and that they remind me a good bakery style cookie! So comfOrting right? Enjoy the keto recipes on the blog, XOXO Carine

  3. 5 stars
    This recipe was just amazing ! I loved the cookies so much that I had to freeze some of them to make sure I wasn’t going to eat them all! Merci beaucoup, they really tasted like real cookies – so yummy!!

  4. 5 stars
    I have followed Carine’s recipes since the quarantine started and the ones I made, I find them excellent! These cookies are delicious and very suitable for children too. Thanks Carine

    • Oh thank you so much! I am glad he kids love them too. Have fun trying the recipes on my blog with them. XOXO Carine

  5. Hi, what can I substitute the xanthan gum with? I read that flax meal or psyllium husk could work but I don’t know if that’s true and if it would not work for this recipe.

    • You don’t need xanthan gum for the recipe, it will work without it. The cookies will be less chewy that is all. If you want to use psyllium husk, it is a great idea, you will need 1 teaspoon for this recipe. Enjoy! XOXO Carine.

      • 5 stars
        I made them tonight replacing the xanthan gum with 3 teaspoons of psyllium husk and they turned out great!
        I’ve tried other recipes for keto chocolate chip cookies but this one is perfection (taste and texture balance). I love that you gave the options/tips on how to make the texture different according to each person’s liking. SO GOOD!
        Thanks Carine 🙂

        • Thanks for sharing your tips! I have to try your husk option, it sounds good. Thanks again for the lovely feedback. XOXO Carine

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