Keto Chocolate Chip Cookies
Keto chocolate chip cookies are one of my favorite keto cookies. These keto-friendly cookies are the perfect recipe for any occasion; make them for keto workplace treats, or as a sneaky treat for yourself, or a sneaky healthy treat for your friends.
These homemade chocolate chip keto cookies are deliciously soft, flourless, and completely keto-friendly. Almond flour, butter, erythritol, and tasty sugar-free chocolate chips are the main ingredients to this delicious and easy to make keto chocolate chip cookie.
And if you want a little more crunch? Add some of your favorite low-carb nuts like pecans, almonds, or macadamia nuts.
It took only a couple of tries to perfect these cookies, and the final result is like something between a regular chocolate chip cookie and a butter cookie. Their texture is so creamy and buttery, and it’s almost like eating chocolate chip shortbread.
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Head over to this article if you want some tasty mixes. I'm going to share with you the best Keto Chocolate Chip Cookie Mixes to buy.
Keto-Friendly Chocolate Cookies With Almond Flour
So, the two types of flour used most often in keto-friendly cookie recipes are coconut flour and almond flour. I chose almond in this recipe, essentially to be different because I’ve already made keto brownies with coconut flour.
Almond flour is also named almond meal; it’s not flour at all is much easier to find nowadays than it was even just some years ago. I’d suggest looking in the natural section of a regular grocery store or at health food stores or online, like Amazon.
You can likewise make your almond flour at home by adding raw almonds to a food processor and pulsing till they reach a flour-like texture. Make sure not to pulse too long, or they’ll turn into almond butter, which is tasty but not what you want if you’re making these keto cookies!
If you are making the cookies for yourself or serving a crowd, not on the keto diet, then use regular powdered sugar or powdered coconut sugar. Both work excellent here as well. And if you want them to be paleo-cookies, use powdered coconut sugar, which can be made by merely pulsing regular coconut sugar in a blender until it turns to powder.
Ingredients For Keto Chocolate Chip Cookies
- 1 cup almond flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar (optional)
- ¼ tsp salt
- 1⁄3 cup erythritol
- 2½ oz. unsalted butter softened
- One large egg
- 1 tbsp vanilla extract
- 1 oz. sugar-free baking chocolate chips
Instructions to Make Keto Chocolate Chip Cookies
- In a bowl, whisk together the baking soda, almond flour, cream of tartar, and salt. Set aside.
- In a separate mixing bowl, mix the granulated sweetener and melted butter using an electric mixer on low speed. Add the vanilla and egg and mix until well combined. Add the dry ingredients and mix over medium speed. Mix in the chocolate chips until blended.
- Place the keto cookie dough in the center of a 12" x9" (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the batter into a log approximately 1 ½ "-2" in diameter (3.8 - 5 cm) and 10" (25 cm) long. Then wrap the plastic wrap around the dough and refrigerate for about 3 hours or overnight.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cut the tasty dough into 12 equal slices and place on the baking sheet, about ½" (1 cm) apart. Lightly press down on each piece to slightly flatten. Bake for about 8-10 minutes on the middle rack until the edges are golden and the cookie has somewhat spread.
- Set aside the cookies to cool on the baking sheet for around 15 minutes, or until completely cool to touch. As the tasty keto cookies cool, they will become firm and ready to be enjoyed.
Some Extra Tips
When using cream of tartar, the chemical response with the baking soda creates a fluffier cookie. If omitting, the chocolate keto cookies will be a bit thinner, yet still tasty. Likewise, you can add some chopped nuts such as pecans, hazelnuts, macadamia, or almonds to the dough for an extra crunch.
If your keto chocolate cookies didn't flatten in the oven when making this recipe, it's because you are not using 100% pure erythritol, and then your cookies will not flatten.
I use 100% erythritol in this recipe, and it works every time. And if they still don't melt into cookie shapes in the oven within the first 5 minutes, it either indicates that you've added too much flour. But don't worry! You can press them down with a fork midway through cooking.
Are you enthusiastic about starting keto baking but have no clue where to begin? My 10 keto baking tips are perfect for both the seasoned and inexperienced baker.