Home » Low-Carb Desserts » Keto Chocolate Chip Cookies
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These wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips.
It's an easy recipe that I love to make with my kids! The leftovers keep well for several days, and you can also successfully freeze them.
These amazing cookies are one of those happy instances where the keto version is just as good as the original one.
They are buttery, soft, and flavorful. The chocolate chips melt into the tasty dough and give you the best chocolate experience. Even my teenage testers, my toughest critics, loved them!
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Cookie Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few ingredients to make these keto chocolate chip cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using European butter, but any butter will work.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Vanilla extract: It's best to use the real thing - pure vanilla extract.
- Egg: I use large eggs in almost all my recipes, this one included.
- Almond flour: It's important to use blanched, super-fine almond flour in this recipe.
- Kosher salt: If using fine salt, use half the amount listed in the recipe card.
- Baking soda: You can use 1 teaspoon of baking powder instead (gluten-free if needed).
- Dark chocolate chips: I typically use 85% cacao chocolate chips.
Variations
The best way to vary this recipe is to use different flavor extracts. While vanilla extract is a classic addition, I sometimes use almond extract, coconut extract, chocolate extract, or even orange extract. My favorite is almond extract.
You can also add chopped nuts to these cookies. I sometimes add ¼ cup of chopped walnuts or pecans.
Instructions
Making these keto chocolate chip cookies is easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
- Using a handheld electric whisk, beat the butter, stevia, vanilla, and egg. (Photo 1).
- Add almond flour, salt, and baking soda. (Photos 2-3).
- Switch from the electric whisk to a rubber spatula, and fold in the chocolate chips. (Photo 4).
- Use a 2-tablespoon scoop to scoop out the batter into a parchment-lined cookie sheet. Gently flatten. (Photos 5-6).
- Bake the cookies for about 14 minutes at 350°F. Let them cool on the baking sheet before enjoying them.
Expert Tips
- I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe. It's too coarse.
- For the most accurate results, measure the almond flour by weight and not by volume.
- I prefer using a handheld mixer to a stand mixer because of the relatively low volume of ingredients.
Recipe FAQs
What sweetener should I use?
I use stevia, but you can use your favorite granulated sweetener instead. Check the consistency of the dough if you do, and if it seems dry, add a tablespoon of water.
What are the best keto chocolate chips?
I'm not a fan of sugar-free chocolate chips. I prefer the real thing. I like to use these extra-dark chocolate chips.
How can I make these cookies chewy?
The best way to ensure that cookies are chewy is to cool them completely on the baking sheet and not on a cooling rack.
Can I substitute coconut flour for almond flour?
No, you can't. Coconut flour is completely different than almond flour and very drying. It won't work in this recipe.
Serving Suggestions
These cookies are wonderful by themselves. For a truly indulgent experience, serve them with keto hot chocolate. In the summer, I like to serve them with iced tea or iced coffee.
You can also crumble them on top of chocolate yogurt or homemade frozen yogurt.
Storing Leftovers
You can keep the leftovers in an airtight container at room temperature for up to four days.
You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.
More Keto Cookie Recipes
- Keto Chocolate Cookies
- Keto Peanut Butter Cookies
- Keto Shortbread Cookies
- Keto Cookie Dough
Recipe Card
4.98 from 516 votes
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Keto Chocolate Chip Cookies
These wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips.
Prep Time10 minutes mins
Cook Time15 minutes mins
Rest time20 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 cookies
Calories: 180kcal
Author: Vered DeLeeuw
Ingredients
- 6 tablespoons unsalted butter soft
- 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups blanched, finely ground almond flour (6 oz; it's best to measure by weight)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of fine salt
- ¼ teaspoon baking soda
- ½ cup dark chocolate chips (3 oz)
Instructions
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
In a large mixing bowl, using a handheld electric whisk on medium speed, mix the butter, stevia, vanilla, and egg. The mixture won't be smooth at this point, and that's okay. Scrape the sides of the bowl with a rubber spatula as needed.
Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
Using a rubber spatula, fold in the chocolate chips.
Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand, as shown in the video below.
Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes.
Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.
Video
Notes
- I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe.
- I prefer using a handheld mixer to a stand mixer in this recipe because of the relatively low volume of ingredients.
- I recommend measuring the almond flour by weight for the most accurate results.
- I use stevia, but you can use your favorite granulated sweetener. If you do, check the dough's consistency; if it seems very dry, add a tablespoon of water.
- You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.
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Nutrition per Serving
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Sodium: 59mg | Fiber: 3g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Low-Carb Desserts
- Keto Mug Cake
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Carlos Almeida
What are your thoughts on oat flour? It is cheaper here in my area.
Reply
Vered DeLeeuw
Hi Carlos,
I have only tested this recipe with almond flour. According to MasterClass, you can substitute oat flour for almond flour in recipes using a one-to-one ratio. The nutrition info will change. Oat flour is not keto.Reply
Carlos Almeida
Thanks very much. This is new to me. We'll see what happens.
