Keto Chocolate Chip Cookies
These Keto Chocolate Chip Cookies with chocolate chips are the most, easy, softest, melt-in-your-mouth almond flour cookies with crispy edges and filled with crunchy chocolate chips.
Obviously, regular cookies are not keto-approved because sugar and white flour are both high in carbs. But it doesn’t mean you have to give up on your favorite treats. I have shared before so many ways to make low-carb cookies with almond flour – your favorites so far are the keto lemon cookies and the keto pumpkin cookies.
But here is another super quick and easy keto cookie recipe to fix your sweet cravings. These keto almond flour cookies are soft in the middle and crispy on the edge, with a wonderful almond vanilla flavor balanced by sugar-free chocolate chips.
Why You’ll Love This Keto Cookie Recipe
This recipe is simple and healthy, but it’s also:
- Ready in 20 minutes
- Low in sugar-free sweetener
Ingredients For Keto Chocolate Chip Cookies
There’s nothing complicated about baking a batch of these keto cookies. You don’t need a stand mixer or hand beater, just a bowl, spatula, and a few wholesome ingredients.
- Almond Flour – For a soft, not dry cookie, use ultra-fine blanched almond flour. A coarser almond meal sometimes brings a gritty texture to cookies. Learn how to pick your alternative flours! You can’t swap almond flour with coconut flour, stick to the recipe, or the keto cookies will end up super dry.
- Coconut Oil – Melt the coconut oil first, measure it, and let it cool before adding in the cookie dough. You can also use melted, cooled, grass-fed, unsalted butter. You can use coconut oil in these almond flour cookies, but you’ll have thicker, harder ones.
- Egg – The egg adds moisture to the almond flour cookies. It also binds the ingredients together. This said a flax egg is a great egg-free option if needed. Or try my vegan keto cookies instead.
- Sugar-Free Crystal Sweetener – I like to use erythritol or allulose as a keto-friendly sweetener. Sugar substitutes like xylitol won’t firm up the keto cookies, so avoid it. Feel free to use a white or brown sugar-free sweetener. Both work, but the brown sweetener makes the keto cookies chewier and adds a lovely caramel molasse flavor.
- Almond Extract – To boost the almond flavor of the almond flour chocolate chip cookies.
- Vanilla Extract – To add flavor and cover up the almond flour flavor delivering a traditional cookie flavor.
- Baking Powder for a little rise .
- Xanthan Gum – optional. Add 1/4 teaspoon only for a chewier texture. I personally don’t add any to save time.
- Stevia drops or monk fruit drops – Add a touch of it to enhance the sweetness.
- Low-carb Chocolate Chips – You can also use my homemade sugar-free dark chocolate chips recipe if you can’t find sugar-free chocolate chips at the store. Another option is to cut big chunks of dark chocolate bars. 85% cocoa or 90% cocoa is keto-friendly. Feel free to swap chocolate chips for chopped nuts like pecan and walnuts, or try unsweetened shredded coconut to create different keto cookie flavors.
Making The dough for Keto Choc Chip Cookies
Before you start, preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and use a cooking oil spray to oil the paper evenly. Set aside.
- In a large mixing bowl, add almond flour, sweetener, melted and cooled coconut oil, beaten egg, vanilla extract, salt, and baking powder.
- Use a silicone spatula to stir and bring the ingredients together.
Shaping The Almond Flour Cookies
- Fold in the sugar-free chocolate chips and stir to evenly incorporate.
- Use a small cookie dough scoop to grab about two tablespoons of cookie dough, roll between grease hands into a ball, and release on the prepared baking sheet. Flatten the top of the cookie dough ball to expand the cookies – they won’t expand much in the oven. Repeat the step above until all the cookies are ready to be baked.
Baking Low-Carb Keto Cookies With Chocolate Chips
Bake the cookies at 350°F (180°C) on the center rack of your oven until just golden brown – about 10 to 12 minutes. Don’t over bake or the almond flour starts to burn and the cookies get dark.
Let them cool down on the baking sheet for 10 minutes or until they slightly harden and it gets easy to transfer to a cooling rack.
Cool completely before serving – they firm up as they cool.
More Keto Cookie Recipes
If you love Almond Flour Cookies, I have some other recipes for you to try!
Did You Like This Recipe?
Keto Chocolate Chip Cookies
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.