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?
Check out my free personalised macro calculator
Kara says
Aaron, Thank you for this recipe!! These cookies turned out great!!
FatForWeightLoss says
Thanks so much Kara!
Selina says
Best cookies ever. I prefer the texture to ‘regular’ cookies.
As i dislike the smell and taste of butter, the smell of these cookies was overwhelming when I took it out of the oven and the buttery taste was overwhelming when i bit into these whilst warm. However, the next day, with much reluctance, I tried these again and WOW, these are delicious. The flavours came together overnight whilst they were refridgerated.
I will never buy other cookies again and will make these over and over.
Also, there were no substititions and they were perfect but i will try it with milk choc chip next time.
Stephanie N says
Absolutely Delicious!! I actually browned my butter before adding it and it was *chefs kiss*!!! I also had Monkfruit sweetener on hand and it worked perfectly. Thanks for a great cookie recipe!
Lisa says
Mine were delicious but they spread out across the pan not stayed in cookie form 🙁
FatForWeightLoss says
Did you use xanthan gum? Please check out my cookie tutorial video here: https://www.youtube.com/watch?v=tirCJD4jcWI
Tracy says
Question. Can I freeze these anfd for how long?
FatForWeightLoss says
Freeze once they are cooked, and will store for 2 months.
Tree says
These are the best keto chocolate chip cookies I’ve made since starting keto 4 years ago. I’ve tried other recipes but they never come out as good as these.
Asha says
How much more salt do I need to use if I only have unsalted butter?
Derek says
Okay… one of my pet peeves is when people review a recipe and state the 37 things they did differently or substituted – LOL – but in this case, I feel this comment is warranted because I followed the ingredients EXACTLY. 😀 *BUT* …When making cookies, the standard practice is to “cream the butter and sugar.” Not melt the butter. For this recipe I did that instead of melting the butter and it creamed beautifully with the erythritol. Then I beat in the egg and vanilla. I mixed all the dry separately (as per usual) and then “dredged” (added) the chocolate chips and walnuts to the dry ingredients. I then added the “dry” to the “wet” and simply stirred it till mixed and it was a nice creamy fluffy dough. I dropped the dough from tablespoons (as you normally would with cookies) instead of handling the dough manually. Creaming the butter and having that air in the dough and the “meltability” of a fluffy mixture is what makes cookies spread nicely while baking. No need to flatten anything. Dropping this fluffier batter/dough from tablespoons yields 18 nice medium-sized cookies (15 minutes and cool completely) and they are fantastic!!
FatForWeightLoss says
Great comment Derek, although, don’t try to outsmart a recipe I’ve spent 4 years perfecting. Whilst those tactics work for regular cookies, they may not work for the particular recipe you’re referencing. However, great troubleshooting.
Shana says
These are awesome! I made them with Lakanto monk fruit blend sweetener. I added about 1/3 cup chopped walnuts. They looked a little crumbly but actually held together well. I had to hide them from the non- lowcarbers. Getting ready to make some more.
Shana says
My 2nd batch I used a mixture of milk, dark, and salted caramel chocolate chips… very good! Using my 1 1/2 Tbsp cookie scoop I got 24 cookies.
Vik says
Excellent recipe, speedy to prepare and bake. Hands down the best ever keto choc chip biscuit recipe. The biscuits have a great texture, look and taste like a decadent luxury hand crafted product. I used monkfruit as the sugar substitute which gave a perfectly balanced biscuit. The recipe is firmly on my list of favourites to bake.
Vik says
Excellent recipe, tsimple and speedy to prepare and bake. This is hands down the best ever keto choc chip biscuit recipe. The biscuits have a great texture, look and taste like a decadent luxury hand crafted product. I used monkfruit as the sugar substitute which gave a perfectly balanced biscuit. The recipe is firmly on my list of favourites to bake.