Crisp, yet soft on the inside and packed with chocolate chunks, these keto chocolate chip cookies will be your new go-to! This recipe results in the most perfect keto chocolate chip cookie made with almond flour, and it requires basic ingredients you probably already have.
Are you a cookie person? You know, there are those who think cookies are well and fine, and then there are others — myself included– who are natural cookie seekers. Farmer’s market… coffee shop… any kind of gathering…we will find the cookies. Call us cookie connoisseurs. 😉 And chocolate chip cookies will forever be my favorite. So for all you fellow cookie people, here’s a keto chocolate chip cookie recipe that will not disappoint!
These low-carb chocolate chip cookies are:
- grain-free, gluten-free, and keto-friendly
- dairy optional (butter or coconut oil both work well)
- simple to make, with less than 15 minutes of prep time!
the secret to keto cookies
What makes these chocolate chip cookies keto-friendly? Almond flour, coconut flour, and granulated monk fruit sweetener combine to make a keto chocolate chip cookie that is low-carb and low-sugar, yet delightful! Toss in a few keto-friendly chocolate chips or chunks (like Lily’s or ChocZero) to keep the carb count ultra low.
If you track your carbs, you’ll be thrilled to know these keto chocolate chip cookies are only 4 net carbs per serving!
Also, if you’re a major “cookie person,” might I suggest trying out these coconut chocolate chip tahini cookies, these peanut butter and jelly cookies, or how about a delicious keto no-bake chocolate cookie? You won’t be sorry.
how to make keto chocolate chip cookies
Now for the tastiest keto chocolate chip cookie recipe! It results in the most amazing chocolate chip cookie texture- not too dense or fluffy, but the perfect amount of soft with a crispness on the outside. Pro tip: chill the dough for at least an hour (or overnight) for an even better texture. Tough to do, yes, but worth it? Also yes.
the ingredient list
- salted butter or coconut oil, softened
- granulated monk fruit sweetener (I prefer using Lakanto Golden for a sweetener that’s similar to the caramel-y flavor of brown sugar)
- egg + an egg yolk (at room temperature)
- vanilla extract
- blanched almond flour (not almond meal)
- baking soda
- coconut flour
- xanthan gum (optional, but its a great gluten-free binder and contributes to that “perfect texture” I mention above)
- salt + sea salt flakes for topping (optional)
- ground cinnamon
- keto-friendly chocolate chips and/or chopped chocolate bar
the BEST keto chocolate chip cookie recipe
- Make the keto chocolate chip cookie dough. In a large mixing bowl or standup mixer, beat together the granulated monk fruit sweetener and the butter (or coconut oil) for about 2-3 minutes, taking time to make sure it’s well combined. Drop in the egg and egg yolk one at a time, mixing well after each is added. Mix in the vanilla. Add the almond flour, coconut flour, xanthan gum, salt, cinnamon, and baking soda. Continue mixing until the keto chocolate chip cookie dough forms.
- Chill the dough (optional). Stir in the chocolate chips or chopped chocolate. Chill the dough for at least an hour, preferably overnight (optional) for the best texture.
- Bake the cookies. To bake, scoop out 1 to 1-1/2 tablespoon-sized portions of cookie dough. Place each on a parchment-lined baking sheet and gently press down to slightly flatten. Press 2-3 chocolate chips or chunks into the tops of each cookie, then sprinkle with sea salt flakes (optional). Bake at 350°F for 11-13 minutes, then remove from the oven and cool.
Note: Chilling the dough results in a more crisp-on-the-outside cookie. And while salted butter adds a delicious flavor, I’ve found that coconut oil is a better option if you like your keto chocolate chip cookies more crisp.
variations for keto chocolate chip cookies
Other add-ins: Prefer white chocolate chips? Swap them in! How about a Funfetti cookie? My kids love these low-carb chocolate chip cookies with added sprinkles (and yes, you can find keto-friendly sprinkles too!). Stir in a few chopped walnuts, macadamia nuts, or shredded coconut for a low-carb version of an “everything” cookie. Really, you can’t go wrong with add-ins- this keto chocolate chip cookie recipe is so versatile!
Brown butter chocolate chip cookies: Want to take the flavor up a notch? Hear me out: Brown. Butter. To brown butter, toast it in a light-colored pan over medium heat for a few minutes, stirring often, until the butter browns (the milk solids turn a golden color). Remove, cool, and follow the keto chocolate chip cookie recipe! Brown butter adds an incredibly rich, nutty flavor, and it’s soooo worth the extra step.
Flour substitutions: Please know that almond flour and coconut flour are not interchangeable ingredients. However, if you do not have coconut flour, you could probably add about 1/4 cup extra of almond flour.
Sweetener substitutions: I prefer a keto-friendly brown sugar substitute made with monk fruit, like Lakanto’s Golden sweetener. It has less of the cooling aftertaste and is rich with caramel notes. If you prefer, you can substitute it for Lakanto Classic, plain erythritol, Wondrose, or allulose. Just remember, erythritol is a 1:1 swap but allulose is only 60 to 70 percent as sweet as sugar. So adjust the sweetness level accordingly– you will likely need an extra 1/3 cup.
chocolate chip cookies, forever.
Friends, this is my all-time favorite keto chocolate chip cookie recipe! It took several attempts to get just right, but it was well worth the wait! These are perfect for that late-night snack, after-school treat, or a holiday cookie box. And one last final tip: extra touches like the chocolate chunks and sprinkled sea salt flakes really do something special here. So go all out, because a low-carb lifestyle should never deprive us cookie people of what we love most. 😉
you might also love…
- Keto blondies, aka chocolate chip cookies in bar form! Make them with brown butter for extra yum.
- Keto cinnamon rolls that are gluten-free and dairy optional. Yep, this cinnamon roll recipe is made without using fathead dough!
- My recipe for keto lemon pound cake will always be a family favorite. If you are a lemon lover, this grain-free and low-carb lemon loaf is for you!
- 1/2 cup salted butter or coconut oil, softened
- 1/2 cup granulated monk fruit sweetener, preferably Lakanto "Golden" for more brown sugar flavor
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1-3/4 cups blanched almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (optional)
- 1/4 teaspoon salt (increase to 1/2 tsp if using coconut oil instead of salted butter)
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup keto-friendly chocolate chips, like Lily's (or chopped Lily's chocolate bar
- sea salt flakes for sprinkling on cookies (I love Maldon salt), optional
- In a large mixing bowl or standup mixer, beat the softened butter (or coconut oil) and the granulated monk fruit sweetener for 2-3 minutes, or until it's creamy and well-combined.
- Add the egg and egg yolk, one at a time, mixing on medium speed for about 30 seconds after adding each. Mix in the vanilla.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, xanthan gum (optional), salt, and ground cinnamon. Whisk the dry ingredients together, then slowly pour them into the egg/butter mixture. Continue mixing until the ingredients are combined and a cookie dough forms.
- Set aside 1-2 tablespoons worth of chocolate to press into the tops of the cookies before baking (optional). Fold the remaining chocolate into the cookie dough.
- Wrap the cookie dough in wax paper or plastic and chill it in the refrigerator for 1 hour, preferably overnight (optional). This isn't necessary but it does help intensify the flavors, and cold cookie dough placed in a hot oven will result in a slightly more crisp-on-the-outside cookie.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Use a cookie dough scoop or spoon to scoop out dough portions about 1 to 1-1/2 tablespoons in size. Place each scoop on the baking sheet and press it down slightly to flatten.
- Press a few pieces of the reserved chocolate chips/chunks into the top of each cookie, then sprinkle with a few flakes of sea salt.
- Bake the cookies at 350°F for 11-13 minutes, or until they turn golden around the edges. Remove from the oven and let them cool on the pan for 5 minutes. Transfer to a wire cooling rack to cool completely.
Xanthan gum is not necessary, but it is a gluten-free binder that gives these keto chocolate chip cookies a wonderful texture.
Feel free to swap in other add-ins: white chocolate chips, sugar-free sprinkles, chopped walnuts, macadamia nuts, or shredded coconut.
For brown butter chocolate chip cookies: To brown the butter, toast it in a light-colored pan over medium heat for a few minutes (5-8 minutes), stirring often, until the butter browns (the milk solids turn a golden color). Remove, cool, and follow the keto chocolate chip cookie recipe. Brown butter adds an incredibly rich, nutty flavor, and it’s definitely worth the extra step.
Flour substitutions: Please know that almond flour and coconut flour are not interchangeable ingredients. However, if you do not have coconut flour, you could probably add an extra 1/4 cup almond flour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gCholesterol: 52mgSodium: 10mgCarbohydrates: 11gNet Carbohydrates: 4gFiber: 7gSugar: 1gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.