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
Amber Andrade says
Cookies came out awesome! And my diabetic mom loved them. Thank you so much for this recipe.
FatForWeightLoss says
I’m so glad Amber!
Holly says
I”m allergic to eggs. Do you have any suggestions on how to substitute the egg? Would a flax egg work?
FatForWeightLoss says
Potentially 1Tbsp of chia seeds soaked in water, or even flaxseeds might work. Have you ever used egg replacement?
Staci Howard says
Love these cookies! I was wondering how many ounces 1 cookie would be.
Thanks
Monica L says
I make these cookies all the time. We literally eat them nightly. Its our go-to treat, as we don’t eat sugar or wheat.
They are delicious.
For those that are worried about cookies not flattening; I always pre flatten them before they go in the oven. I also put a pecan on each, for extra pizazz.
FatForWeightLoss says
Thanks so much for your response 🙂
Sherry Bare says
Thank you for sharing this recipe…I love the what if’s too. Nice to know before wasting the ingredients for failures. Kept exactly to recipe…except I used lillys salted carmal chips…. turned out awesome. Did leave in a couple minutes longer… but that’s probably just due to my oven. Thanks again from US North Idaho
Evie says
I LOVE chocolate chip cookies! These are so GOOD! I sprinkled course sea salt on top and that did it for me!
Mitch says
Thank you for this recipe! I’m in the US, so made some name brand substitutions. Actually a brand called Swerve makes a brown sugar replacement that is all erythrytol. I used that and it worked great! Also I don’t have a forced air oven, so just bumped my temp a bit and went all 12 minutes. Best low carb cookies I’ve tried!!
Cheryl says
Wow these are the best keto chocolate chip cookies I’ve tasted! Only change I made was to use Costco monk fruit sweetener as is what I had on hand. I did flatten them before baking and they turned out great. Will definitely make again!
Kelly says
These satisfied my sugar craving and were so good! I used 1/2 tsp of gelatin instead of the xanthan gum, but realized it was supposed to be 1 tsp. It didn’t affect the results. One thing I thought was odd that after the cookies cooled, they were for the most part still warm, but when eating there were parts that were cool and gave a weird sensation in the mouth. Any idea why? An ingredient maybe? Thanks for the awesome recipe 🙂
Sherry Bare says
Erythitol has that effect… might of been the wet ingredients weren’t mixed real well and you were getting a little pocket off the sweetener or your just extra sensitive to it.
Alison says
These cookies are super delicious and by far, superior to any keto chocolate chip cookie recipe I tried. They are as close to the real thing I think, that you’re gonna get. I’ve made these cookies 3or 4 times now, and they have consistently come out well!!