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
Fairúz says
Best Leto chocolate chip cookie recipe. They taste just like the real thing!
Jennifer D says
This is the best recipe 🙂 I used bobs red mills paleo flour, lakanto monkfruit, and unsalted butter and they were amazingggg!!!! You do need to flatten them and they dont get brown, but Ive tried so many recipes and this one is amazing 🙂 thank you.
Mary Heinemann says
Grazie for this great recipe. I made them today for the 2nd time and they were just as good.I still had some left after 7 days ago heated than up in a heavy fry pan. Perfect result. Great recipe and instructions too. Bravo.
Tori Nelson says
Great recipe, easily doubles! We keep ours in an airtight freezable container as hubby likes them best when they are frozen. The recipe is perfect in it’s simplicity as it is but I’ve taken to adding cinnamon (about a tablespoon per single recipe) and browning the butter first. Just adds a little more dimension; something different to try. I started with less cinnamon but we found we really liked a more assertive flavor to compliment the sweet of the cookie and the slight bitterness of the chocolate chip.
Paula Watkins says
I’ve made these twice now, and they are more delicious than non keto chocolate chip cookies. I used stevia sweetened chocolate chips and followed the recipe to a “T”. Great job on the research and time you spent perfecting this recipe for the rest of us. Much appreciated!! Even the rest of my non-keto family LOVES these!
Sandra Fuchs says
Oh my gracious goodness. These turned out FABulous! I mean just what I needed to soothe the sweet tooth. Thanks for the recipe.
Rita Scarborough says
These turned out great I added two tbsp on coconut flour and 1 Tbsp of tapioca starch (flour) just to see what would happen (nothing ventured nothing gained lol) I scooped out the batter to twelve portions like suggested and rolled them into medium sized balls and flatten them with the back of a spoon and baked for 12 minutes they were still wet on the top so I turned off the oven let them sit in there for another 3-4 minutes took them out to cool and they were perfect not too flat not too puffy. After 5 minutes I ate one and it was nice and soft with a little crisp on the bottom. Let them continue to cool on a rack. I used all the ingredients except for and the choc chips Xanthan Gum cause I didn’t have any I used dark chocolate cocoa nibs and bourbon vanilla from Trader Joe’s. I’ll experiment a Lil more with dried cranberries and maybe some nuts. Thank you for sharing this receipe so appreciate it.
Kaye says
I have a question. I do not have a convection oven. What temperature and how long should I bake the cookies for? Thank you!
FatForWeightLoss says
I would cook at 20F higher, and bake until the look slightly brownish on the outside.
Kat says
I’ve been on keto for the last two months and these were the first keto cookies I tried. My husband and kids ate them ALL over the weekend. I decided to try a different recipe to see if there was anything else out there…. Don’t make my same mistake. This recipe is really T H A T good and there’s truly no other keto chocolate chip cookie recipe that you need other than this one.
thank you so much for your testing and perfecting!! THIS IS PERFECTION.
FatForWeightLoss says
Thanks so much, Kat! Glad you like it 🙂
Ruth says
These cookies are absolute perfection!! My search for the best keto chocolate chip cookie recipe has ended right here! Even my non-keto family members love these and my hubby said they taste even better than our “regular” choc chip cookies that I’ve made over the years. I did follow the recipe exactly as written (with xanthan gum) and no substitutions. Thank you for this fabulous recipe Aaron – my family is happily munching away on these delicious treats! 🙂