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