Name: Keto Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/2 cup salted butter, melted (113g); 1/2 cup sugar substitute (allulose, erythritol, swerve) (105g); 2 tablespoons brown sugar substitute (lakanto golden) (29g); 1/2 teaspoon vanilla extract; 1 large egg; 1/2 teaspoon baking powder; 1/2 teaspoon xanthan gum; 1/4 teaspoon salt; 1 1/4 cups almond flour (170g); 1/3 cup sugar free chocolate chips (2 oz)

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These keto chocolate chip cookies are so similar to cookies made with regular flour that you’ll be amazed. We use almond flour, sugar substitute and stevia-sweetened chocolate chips to make these delicious keto cookies.

» You might like these other keto dessert recipes: delicious keto pumpkin cookies, quick & easy keto butter cookies, and Keto Brownies.

If you haven’t done a lot of low-carb baking, you might not know that almond flour works very similarly to regular wheat flour in desserts like cookies and brownies.

That’s really good news when it comes to solving your cookie cravings while on a low-carb or keto diet. Most of the ingredients in cookies (flour, sugar, chocolate chips) are not allowed on a keto diet because they’re very high in carbs, but there’s a substitution for everything these days, and these cookies are the proof that low-carb cookies are just as good.

How to Make Keto Chocolate Chip Cookies

Preheat the oven to 350 degrees F (175 degrees C).

Melt the butter. It should be melted, but not super hot.

Put the butter and sugar substitutes in a mixing bowl and beat until combined. Add the vanilla and egg, and beat until combined.

Add the almond flour, baking powder, xanthan gum and salt. Beat until combined. Add the chocolate chips to the dough and stir in with a spoon.

Use the spoon to scoop out dough for the size of cookie you want and place in a ball on a baking tray covered with parchment paper.

Bake for 12 minutes at 350 degrees F until the tops are golden brown. When you take them out, you need to let them cool for 30 minutes before removing them from the tray. They’ll be rather gooey at first, and it takes a bit of time to firm up, unlike wheat flour cookies.

Substitutions

You need to be prepared with a few low-carb substitutes in order to bake keto cookies. I’ve been on a keto diet long enough that all of the regular products (flour, sugar, etc) have been replaced with keto alternatives. Here’s what you’ll need:

Almond Flour: Almond flour is a great sub for regular flour in cookies. I use almond flour from Wholesome Yum most often, but there are many many brands out there you can use. In case you’re wondering, you can’t substitute coconut flour in this recipe. If you want to use coconut flour, you’ll need to find another recipe, as this one is built for almond flour only.
Sugar Substitute: There are many different sugar substitutes you can use in this recipe. I personally use allulose, which is very similar to erythritol in that it contains no carbs, low calories, and has about the same sweetness level. BUT the major benefit of allulose is that it doesn’t have the cooling effect that erythritol has. Both of these sweeteners, long with monk fruit sweetener, Swerve, and xylitol all work just fine, so use the one you prefer. Just don’t use a liquid sweetener like Stevia.
Sugar-free chocolate chips: I use Lily’s semi-sweet chocolate chips. These are stevia sweetened. Lily’s comes in many different flavors. I really like the butterscotch chips. You can use any no-sugar-added chocolate chips you can source. If you use regular chocolate chips, it will add a lot of carbs to the total.

Learn more about low-carb sweeteners and conversion here.

These are easy ingredients to find online, if you don’t have them in your regular grocery store. I usually buy them directly from the brand website, but you can also get them on Amazon. I just stock them in the kitchen regularly because I know I’ll want them to make low-carb and keto foods.

Tips for Making Keto Chocolate Chip Cookies

I really recommend that you weight the almond flour and sugar to make sure that you’re using the correct amount. When going by cups alone, I have had varying degrees of success with this recipe. Too little almond flour will result in thin, greasy cookies, while too much almond flour will prevent the cookies from spreading.

If you can’t weight the almond flour, I would recommend mixing up the dough and baking just one cookie to start with, to make sure that it turns out the way you expect. If it spreads too much, add 1-2 tbsp of almond flour to the dough before baking the rest.

If you use exactly 170 grams of almond flour, they should turn out pretty consistent, regardless of the type of sugar substitute you use. They will spread just the right amount.

You can make these into whatever size cookie you want. This recipe makes 15 medium-sized cookies. Each has 4 net grams of carbs at this size. You can make them smaller or larger, depending on your preference, but the carbs per cookie will change, so keep that in mind.

Baking for 12 minutes almost always is the perfect amount, but you might need to adjust up or down for the perfect outcome. The cookie will still be a bit gooey in the center, but the outsides will be browned. The cookies need at least 30 minutes to cool before you pick them up. That’s what helps them firm up.

Even after firming, they won’t be stiff. They’re more cakelike than crispy cookie-like.

Add chopped walnuts or pecans, or some cocoa nibs if you like a bit more crunch.

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Quick & Easy Keto Butter Cookies

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