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
Alberto Callari says
So after looking around the web for a cookie recipe, I decided to try your recipe because of the comparisons you made with the other ingredients and their results. I tried it last night, and they came out great, super, marvelous, incredible. I followed the recipe, but I used truvia for the sugar. Thanks, I really needed this recipe.
FatForWeightLoss says
Thanks so much, Alberto 🙂 I really appreciate that!
Angela Nguyen says
oops.. I forgot to rate this awesome recipe 🙂
FatForWeightLoss says
Fantastic! Thanks Angela 🙂
Angela Nguyen says
Hi Aaron, I have tried your recipe and my first batch came out perfect and tastes super delicious! The only thing I noticed that they did not melt in the oven, even though I followed your recipe precisely, like word by word. But I am not worried about it too much as I can fix it with a fork 🙂 thank you for the detailed recipe!! Now I am planning to make a bigger batch but I don’t see an option to change the quantity. Are you able to update the figures for a bigger serving?
FatForWeightLoss says
Hi Angela,
It sounds like the butter may not have been hot enough. Could this be a possibility? Towards the top of the recipe, there is a section that says “Serves 12”. Can you see that? All you do is click the number and it brings up a sliding scale which will help you adjust the number of cookies.
Liana Leskie says
I made my first batch of keto cookies the other day, with the Lakanto erythritol/monk fruit blend. They were so cold tasting that I couldn’t even eat them. Now I’m hesitant to make any more cookies with it. Any tips on eliminating that cold effect? (I’d really like to try your recipe).
FatForWeightLoss says
Hmmm, that’s strange Liana. Some people are more sensitive to the cooling effect of erythritol than others. Reducing the sugar in these cookies will change the way they cook (they won’t flatten by themselves, so you’ll have to flatten them yourself before baking). As long as you are aware and okay with that, you could try again with 1/3 less erythritol?
Mariam Markus says
Oh my GOD! If desserts taste like this on Keto, I will be able to stick to this lifestyle NO PROBLEM. These turned out so yummy & hit the spot. I only had fine almond flour (Bobs Red Mill) & they probably were a little flatter than they could have been but they were still plenty fluffy for me! I used Lilly’s Semisweet Choc Chips. So good! Thank you!
FatForWeightLoss says
Thanks so much Mariam 🙂
Laura says
THE BEST!! Chocolate chip keto cookies ever!!!!!
alisha says
Can I use semi sweet chocolate chips with this recipe or will that make it too sweet? (I know it may not be kept using semi sweet)
FatForWeightLoss says
Hi ALisha,
That will be fine, since the ones I use a the same sweetness as regular (just sweetened with stevia). Just be careful with semi sweet, they will contain additional carbs.
Beth says
I wasn’t sure these were going to work, they were so soft and underdone looking at 10 minutes. And they weren’t browned at all on top, just on the bottom. I raised the temp from 360 to 375 for a couple minutes and took them out. But as they cooled, they firmed up very nicely. I followed this tecipe to a T, except that i used 1/2 cp erythritol and 1/4 cp of that golden lakanto brand monk fruit sweetener to hopefully give them a darker look. They are seriously really great tasting, I’ll make them again for sure. They were not flattening down fast enough, so i took your suggestion and tapped them down with a fork. But i ended up with tine marks looking a bit like a peanut butter cookie. Next batch i will tap them with my fingertips, and i think that’ll give them more of a bumpy looking result. All in all, greeeeat cookie recipe. Thanks! Any tip on making them a little darker looking, like a real CC cookie?
FatForWeightLoss says
Hi Beth, firstly thank you! Regarding tips for making them a little more like real cookies, that is a physical property of sugar that is hard to replicate (almost like the top of a Creme Brulee). Using a darker erythritol like erythritol gold might help, but could mess with the taste.
Marcy Hart says
Has anyone tried freezing these individually so they can have them one at a time when the mood strikes?
First time I made any type of Keto cookie, and these are really good.
FatForWeightLoss says
Hi Marcy, yes have tested frozen, they are best frozen once you have baked them, not before 🙂
Rebecca says
I don’t have erythinol how much should I add of liquid stevia?
FatForWeightLoss says
I would have a read through the post above.