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: 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?
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Kristi says
Love these cookies! Thanks for the recipe. I follow it exactly but use gelatin instead of xantham gum. I’ve found that I need to bake these for about 15-20 minutes for them to be cooked. Today I used a monkfruit blend instead of swerve and I love that they didn’t have the cooling effect. Thanks again!
Steven Rog says
Love this recipe, cookies are delicious🤤💓😎🙏😇😊☃️☕
Nickette McClendon says
These cookie came out very good. I did not use xanthan gum and I just flatten them with my hand after about 8 mins. I will be making oatmeal or coconut cookies for my son today. He enjoyed them and told me Keto cookies are delicious.
BKieffer says
Having tried so many recipes that ended up in the trash, I finally found yours that is easy and dee-lish !! Easy to follow and they came out great, I also added 3/4 cups of chopped up walnuts, I did bake mine a little longer, and let them rest on top of the stove, they came out perfect in texture and taste. Thank You so much for a great recipe that I will continue to use.
Roo roo says
My fav
Maudie says
Can you use monk fruit
Catherine says
I made these this morning and they turned out perfect! I did have to flatten them a little after 6 minutes in the oven but they have such an excellent texture and taste. They were a hit with my husband and company this afternoon. 😊
Suzanne says
I was truly skeptical, I’ve tried other recipes and thrown the results in the bin. These Are gorgeous and thankfully Morrisons and Sainsburies stocks Erythritol granuals!!!!!! I just bashed 90% cacao chocolate with a marble rolling pin for the chips, job done!! Thank you for this fab keto friendly cookie recipe! Life changer.
Rhi says
Mine didn’t flatten. I used 100% Erythritol and measured the flour exactly. I also added melted butter. What did I do wrong?? The only thing I can think is I broke pieces of Lindt 90% cocoa chocolate to use instead of chips. But that’s an ok substitute. I did flatten them down with the back of a fork but that just put loads of chocolate on top and hardly any inside. Frustrating! Taste good though.
Cindy says
I had to flatten mine before cooking. Like I had to fully shape and flatten mine. They expanded slightly but I noticed this worked better for me.
Ellen says
I use this recipe a lot. ut usually vary it Most of the time I make lemon poppyseed cookies using lemon extract and lemon rind instead of the vanilla and a couple of tbsp of poppyseeds insteead of choc chips. If I am feeling really fance I add a tbsp or so of lavender buds.
Lately have used base recipe but used Sukrin Gold, tsp of Yakon syrup and a generous tbsp of finger powder plus 1/4-1/2 tsp each of clove, allspice and nutmeg to make ginger cookies. Both versions turn out well.
The point of all this is though that I find it helps to roll the cookies into balls and then flatten them with your fingers in two directions BEFORE baking.
I also generally make them half as small as Aaron as I would rather eat two cookies than one. I also bake them a bit longer. I like my cookies on the crisp/ hard side. Am considering adding some stevia and leaving out xanthum gum next time.
Mandy says
Don’t bake as long an smack the pan on the counter as soon as you pull them from the oven also altitude makes a difference so maybe less baking powder
Mandy Wood says
More fat also helps makes a crisper cookie
Becky Zellars says
These are the best keto cookies! So buttery and rich. My entire “non-keto” family LOVES them too! I was so pleased that they turned out perfectly. I used a scale to measure the ounces rather than use the American measurements and I followed the recipe exactly.