These chewy keto chocolate chip cookies are made with almond flour, real butter, and plenty of chocolate chips. An easy low-carb dessert and a mouthwatering treat you can feel great about eating!
My Favorite Keto Chocolate Chip Cookie Recipe
The low carb and keto diets are so popular these days, and for good reason! Keto followers report many health benefits, from weight loss and improved energy, to clearer skin and better sleep.
But, as with all diets, it can feel somewhat restrictive, which is why I love these keto cookies THIS much! 🤗 They have an awesome taste and texture, and really taste like a chocolate chip cookie should. They’re the perfect treat for when you really want some dessert but don’t want to skip out on your keto eating plan. It’s a win-win situation!
What Makes These Keto? Are They Low Carb?
Because these cookies are made without flour or sugar they are low-carb and keto-friendly. Instead of regular flour, the base of these yummy treats is almond flour, which has a mild taste and pleasant texture, just right for a chocolate chip cookie. You can use Swerve, or whatever sugar alternative you like, and be sure to use sugar-free chocolate chips, like Chocolate Zero, Lily’s, Enjoy Life, etc. Easy!
Here’s a quick overview of what you’ll need to make these keto cookies. Be sure to scroll down to the recipe card for specific amounts.
- Eggs: I recommend letting them come to room temperature first so they’ll blend with the other ingredients more easily.
- Butter: You’ll need one whole stick (8 tablespoons) of unsalted butter, melted.
- Vanilla: Use pure vanilla extract.
- Swerve: To keep things keto-friendly, use Swerve granulated sugar substitute (or any other granulated sweetener).
- Almond Flour: Blanched or unblanched is fine.
- Baking Powder
- Sugar-Free Chocolate Chips: Chocolate Zero, Lily’s, Enjoy Life, etc.
How to Make Keto Chocolate Chip Cookies
Now that you’ve gathered your ingredients, it’s time to make some cookies! Here’s how to do it:
- Combine the wet ingredients and sweetener. In a large mixing bowl, whisk together the eggs, butter, and vanilla, along with the sweetener.
- Combine the dry ingredients. In a separate bowl, combine almond flour, baking powder, and salt; whisk to incorporate.
- Combine the wet and dry Ingredients. Add the flour mixture to the egg mixture and stir until well mixed.
- Fold the chocolate chips into the batter. Make sure they are well incorporated but don’t over-mix.
- Shape the Cookies. Pinch off pieces of cookie dough to make 2-inch balls. Transfer the cookie balls to a prepared baking sheet, and arrange them 3-inches apart. Then, using your hands, or the bottom of a drinking glass, flatten the cookie balls. Note that the cookies won’t spread while baking, so they will be the size and shape that you see before they were baked.
- Bake the cookies at 350˚F for about 14 minutes, or until golden.
- Cool and Serve. Remove the cookies from the oven and let them stand on the baking sheet for 2 minutes, before transferring them to a plate. Serve when cool.
Tips for the Best Keto Cookies
These low-carb cookies are pretty easy to make, but it never hurts to have a few tips at the ready:
- Handle carefully and let them cool. Like many cookies, these are very fragile and soft just out of the oven, and for a few minutes afterward. Move them very carefully with a thin spatula, to avoid crumpling them up. Once they cool down to room temperature or slightly above, they will be firmer and easier to hold.
- Almond flour substitute: If you need an almond-flour substitute, I don’t recommend coconut flour because it has a very specific texture and liquid ratio in baking. Sunflower seed meal can work though. If you can’t find that in stores near you, try ordering online!
- Flatten before baking: These cookies have to be flattened a bit (½ to ⅓ inch is fine) before baking, because they don’t spread out much. But they do spread somewhat, so make sure to leave a little space between.
Healthy Mix-In Ideas
What else could you add to these awesome cookies? How about:
- Chopped walnuts or pecans
- Sugar-free M&M-style candies or mini peanut butter cups
- Unsweetened coconut flakes
How to Store These Cookies
- Counter: Store in an airtight container for up to 3 days.
- Fridge: You can refrigerate these chocolate chip cookies in airtight containers for up to a week.
- Freezer: These chocolate chip cookies freeze well! Place on a baking sheet and freeze until frozen solid. Then, place in freezer containers or freezer bags, and put them back in the freezer. Thaw on the countertop.
Tools Used in this Recipe
Low Carb Keto Chocolate Chip Cookies
- 2 large eggs
- 8 tablespoons unsalted butter, melted (one stick)
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- ½ cup Swerve granulated sugar, or any other granulated sweetener
- 2 ¾ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar-free dark mini chocolate chips, (such as “Choc Zero”, “Lily’s”, “Enjoy Life”, etc…)
- Preheat oven to 350˚F.
- Line a baking sheet or cookie sheet with parchment paper. Set aside.
- In a large mixing bowl whisk together the eggs, butter, heavy cream, and vanilla.
- Whisk in the sweetener.
- In a separate bowl combine almond flour, baking powder, and salt; whisk to incorporate.
- Add the flour mixture to the egg mixture and stir to combine.
- Fold the chocolate chips into the batter.
- Pinch off enough cookie dough to make about 1 ½-inch balls.
- Transfer cookie balls to prepared baking sheet and arrange them 3-inches apart.
- Using the palm of your hands, or the bottom of a drinking glass, flatten the cookie balls to desired size. The cookies will not spread while baking.
- Bake cookies for 14 minutes, or until golden on top. Start checking for doneness at around the 12-minute mark.
- Remove from oven and let stand on baking sheet for 2 minutes.
- Transfer to a wire rack to cool.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.