Keto chocolate chip cookies are one of my favourite keto cookies. These low carb cookies are the perfect recipe for any occasion; make them for keto workplace treats, a sneaky treat for yourself, or a sneaky healthy treat for the kids.
This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:
Helpful Suggestions
- What Are Keto Cookies?
- This Recipe Won Best Keto Dessert Of the Year!
- How To Make Keto Chocolate Chip Cookies
- Where Can I Purchase Sugar-Free Chocolate Chips?
- Can I substitute Any Ingredients In This Cookie Recipe?
- Can You Use Coconut Flour To Bake Keto Chocolate Chip Cookies?
- My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?
- Related Recipes
- Baking Tip!
Estimated reading time: 6 minutes
What Are Keto Cookies?
Low carb cookies are just like any other chocolate chip cookie recipe, but instead of using wheat flour, they are made with almond flour. Regular sugar is substituted with erythritol, which is a keto friendly sweetener. I recommend using 100% erythritol which you can find in the recipe ingredients. Do not use liquid stevia or liquid monkfruit in this recipe. (see recipe notes)
This Recipe Won Best Keto Dessert Of the Year!
As voted by you, this keto cookie recipe won Best Keto Dessert of the Year in 2018. How amazing is that? It really is delicious and super simple.
How To Make Keto Chocolate Chip Cookies
There are a few tips to making these keto choc chip cookies super perfect. First, make sure you mix all the dry ingredients before adding to the butter mixture. This will help evenly disburse the xanthan gum and baking powder throughout the batter.
Tip: You need to melt the butter. If you don’t like melting the butter in the microwave, you can also do it in a saucepan. You want your cookies to melt in the oven. Melted butter helps this process, as well as using 100% erythritol.
Your cookie batter should look like the photo above before you proceed. If the cookies don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter. If they don’t melt, though, you can easily press them down with fork midway through cooking.
Where Can I Purchase Sugar-Free Chocolate Chips?
Lily’s do a great quality sugar-free chocolate chip which works great in this recipe. However, if you don’t have access to those specific chocolate chips for the best keto chocolate chip cookies, you can always just use:
- Chopped up 90% Lindt chocolate
- 100% bakers chocolate
Can I substitute Any Ingredients In This Cookie Recipe?
In the image below, I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie.
- Fine Almond Flour: It works, but results in a too flat of a cookie for my liking.
- Coconut Flour: It’s pretty bad, so don’t try it.
- Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
- Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest 8 minutes.
- (You can also substitute Xanthan Gum with Gelatin.)
- Liquid Stevia: The cookies came out hard as a rock.
Can You Use Coconut Flour To Bake Keto Chocolate Chip Cookies?
I wouldn’t use coconut flour for these cookies as they will not flatten out during baking.
Why Do Macro Tracking Apps Show More Carbs Than This Recipe Shows?
Some people might be freaking out because of the number of carbs in this recipe once they plug it into myfitnesspal or cronometer. The net carbs are indeed accurate on this recipe and I’ll show you why those measurements seem inaccurate. Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin or blood glucose levels, so you will be fine to eat these cookies on the ketogenic diet.
The total carbs for this recipe are 19 g, fibre is 2.7 g, and the sugar alcohol content is 14 g. This means that 2.3 g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).
My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?
Some reader’s cookies didn’t flatten in the oven when making this recipe. If you are not using 100% pure erythritol, your cookies will not flatten. I use 100% erythritol in this recipe and it works every time.
If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.
Health Benefits Of No Sugar Cookies:
Sugar-free cookies are great for keto snacks or keto treats because they contain so much butter. Make sure you use a good quality butter that is grass-fed. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly and cleanly.
Whether you want to call theses almond meal cookies, almond flour cookies, low carb chocolate chip cookies or even keto cookies, it’s all the same! They are all one of the same family, and much like the ketogenic community, love to help each other out!
Related Recipes
If you love keto desserts, keto cookies, and specifically, keto chocolate chip cookies, you should also try the following recipes:
Keto Chocolate Chip Skillet Cookies
Low Carb Chocolate Chip S’mores Recipe
1 Minute Keto Chocolate Chip Cookies
Keto White Chocolate Chip Cookies
Baking Tip!
If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
Keto Chocolate Chip Cookies
Ingredients
- 3.5 oz Salted Butter (3.5 oz – 1/2 cup)
- 4.5 oz Erythritol (SoNourished) (4.5 oz – 3/4 cup)
- 1 tsp Vanilla Extract
- 1 large Egg (50g / 1.7 oz)
- 6 oz Almond Flour (6 oz – 170g) by weight, equals about 1 1/2 cups, depending on your almond flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp Salt
- 3 oz Sugar Free Chocolate Chips (90g – 3/4 cup)
Instructions
- Preheat a fan forced oven to 180C (360F).
- Melt the butter in saucepan until melted and hot over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
- Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
- Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
- Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 10-12 minutes at 180C (360F). The cookies will look a little undercooked when removing from the oven, but after cooling they will harden.
- **baking tip** If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
- Allow to cool for 15 minutes before serving. Keep in an airtight container for up to 7 days.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
- Fine Almond Flour: It still works, but results in a too flat for my liking.
- Coconut Flour: It’s pretty bad, so don’t try it.
- Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
- Without Xanthan Gum:Â Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8-9 minutes.
- You can also substitute Xanthan Gum with Gelatin (1 tsp).
- Liquid Stevia: The cookies came out hard as a rock.
- Chopped up 90% Lindt chocolate
- 100% bakers chocolate.
Do You Know Your Macros?
Check out my free personalised macro calculator
Shirley says
This is a fabulous recipe, it’s delicious! Thanks very much. I have made it many times and it never fails. I measure by weight and flatten mine out a little. (I use Natvia as the sweetener) Even my non keto hubby and friends love these. I keep them in the fridge as I live in Queensland Australia) I use a smaller scoop and get quite a few from one batch. It’s one of my favorites.
FatForWeightLoss says
Thanks so much Shirley!
Mariann Spoelstra says
I loved the cookies but added one cocoa
Unsweetened and they were fabulous!
Yamila says
Hi im confused, is there a difference btw almond meal, blanched superfine almond flour and blanched almond flour? If so witch one is the one used here?
FatForWeightLoss says
I use blanched almond meal/flour. These are the same in Australia (comes and Woolworths sell almond meal, which is blanched and of flour consistency).
Donna says
I have made these more times than I care to admit, and they are delicious! Usually I use weight as my preferred baking measurements, but last night decided to just do volume entirely ( including using a stick of butter instead of measuring 3.5 oz). This was the first batch that flattened on its own (without requiring an extra smush. Not sure which i prefer!
FatForWeightLoss says
Amazing!! How much did the measurements differ out of interest?
Andrea says
Annnnnnd Lily’s just came out with stevia milk chocolate chips. Will be baking these over the weekend!
Kim Fujita says
I have all the ingredients finally but just realized I do t have the baking powder. Can I just leave it out?
FatForWeightLoss says
Its best with baking powder.
Alyssa Martinez says
You should have the cup conversions for everything, just a recommendation.
FatForWeightLoss says
The number of people who do not measure the almond flour by WEIGHT and complain about undesirable results is the reason. I’ve added back the cup measurements, but please be careful.
Helena L. says
I didn’t use enough flour. Mine spread way too much!! I used 3/4 of a cup because that’s what 6oz is…. unfortunately 6oz of ALMOND FLOUR IS DIFFERENT!! It’s 1 3/4 cup of almond flour!! What a mess and so confusing!!!!
FatForWeightLoss says
Hi Helena,
Thanks for your review on my website. Please let me explain why you could have made this mistake:
As I am from Australia, and also have to accommodate people in the metric system, this can be confusing for those also using the imperial system.
Let me try and explain the differences here, so other people reading this recipe don’t make the same mistake.
6oz = 170g in weight.
One US cup of almond flour converted to ounce equals to 3.39 oz.
So, 6oz almond flour = 1.76 cups, or 1 3/4 cups.
I have given you weight measurements because some people have almond flour that is ground very fine, or much heavier than mine, and as such will change the outcome of your cookies.
Unfortunately as such, some people are getting confused with CUPS measured in fluid ounces and WEIGHT ounces.
1 cup only weighs 8 oz when WATER is involved. It’s very different when measuring almond flour, which is why I give you the weight, not the cups.
Please also remember there are PEOPLE on the other side of your comments, just trying to help.
Rosa says
I have Swerve on hand can I use that instead of the Erythritol? What is the ratio?
FatForWeightLoss says
Please view my substitutes here: https://www.fatforweightloss.com.au/keto-substitutes/
amanda sims says
I just want to make sure I am correct when reading the label. I am new to all of this. So, each cookie would be 2g of carbs, that’s minus fiber and includes any sugar alcohol if there were any?
FatForWeightLoss says
Please read the full post, I discuss this in detail there.