Keto chocolate chip cookies

Keto chocolate chip cookies

Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little extra crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.

Keto chocolate chip cookies

Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little extra crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.
USMetric
12 servingservings

Ingredients

  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • ¼ tsp ¼ tsp baking soda
  • ¼ tsp ¼ tsp cream of tartar (optional)
  • ¼ tsp ¼ tsp salt
  • 13 cup (2½ oz.) 80 ml (70 g) erythritol
  • 2½ oz. 70 g unsalted butter, softened
  • 1 1 large egglarge eggs
  • 1 tbsp 1 tbsp vanilla extract
  • 1 oz. 28 g sugar-free baking chocolate chips

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
  2. In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in the chocolate chips, until blended together.
  3. Place the cookie dough in the center of a 12 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½"-2" in diameter (5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
  4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  5. Cut the dough into 12 equal slices and place on the baking sheet. Gently press down on each slice to slightly flatten. Make sure they are at least ½" (1 cm) apart. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.
  6. Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!

Tips!

When using cream of tartar, the chemical reaction with the baking soda creates a fluffier cookie. If omitting, the cookies will be a bit thinner, yet still tasty.

You can also add chopped nuts such as pecans, hazelnuts, macadamia, or almonds to the dough for an extra crunch!

These cookies are only the beginning!

This simple cookie can also be the base of other low-carb treats. Use them to make our delightful ice cream sandwiches, press into a crust for our decadent no-bake cheesecake, or crumble with some whipped cream for a simple, but impressive dessert!

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With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Taste of Italy #3

Italy is world-famous for its tempting high-carb foods like pasta and pizza. But don’t you worry! In this week’s Italian-inspired meal plan, we have “keto-fied” your favorite dishes for you.

On the menu, we have our keto chicken zoodle al Limone, which consists of moist chicken thighs smothered in a creamy sauce with Parmesan, lemon, and thyme served on a bed of spiralized zucchini.

Additionally, we’ve included our savory turkey meatballs, as well as our keto pizza omelet — a cheesy, omelet-quiche hybrid that’s sure to satisfy.

Enjoy the heart of Italy in your kitchen with this flavorful collection of keto meals that will keep you well below 20 grams of net carbs per day.

Buon appetito!

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40 comments

  1. Jordan
    Is there a mistake in the log diameter, the thickness of the slice or the spacing on the tray? As written, the cookie would be about 2cm thick, and if we need to space them only 1cm on the tray, they don't really spread. That's not how the picture looks at all.
    Replies: #2, #38
  2. Kristin Parker Team Diet Doctor
    The cookie would be about 2cm thick and 4-5cm in diameter. They don't spread much when cooking.
  3. Amanda
    Is the butter meant to be softened or melted? In the ingredients it indicates softened and in the method it is melted? I used softened, but these turned out dreadfully. They are mushy and fall apart and don’t really taste like anything. Disappointing as the Diet Doctor recipes are usually very good.
  4. IMB
    Have you tried this with almond butter (or cashew?) for folks who need to avoid legumes? Do the cookies stay together?
    Reply: #8
  5. Denise
    These cookies are amazing!
    Reply: #9
  6. Sandra Luchies
    Is the sweetener necessary for the structure of the cookie? I'm trying to avoid all unnecessary sweeteners as my taste doesn't need as much sweet.
    Reply: #10
  7. Carol B Glanton
    suppose to be peanut butter cookies. Gives recipes for chocolate chip cookies. Where is the peanut butter cookies recipe??
    Reply: #11
  8. Kerry Merritt Team Diet Doctor

    Have you tried this with almond butter (or cashew?) for folks who need to avoid legumes? Do the cookies stay together?

    I'm not sure I understand the question. There are no legumes in this recipe.

  9. Kerry Merritt Team Diet Doctor

    These cookies are amazing!

    So glad you love them!

  10. Kerry Merritt Team Diet Doctor

    Is the sweetener necessary for the structure of the cookie? I'm trying to avoid all unnecessary sweeteners as my taste doesn't need as much sweet.

    You could certainly reduce or omit the sweetener if needed.

  11. Kerry Merritt Team Diet Doctor

    suppose to be peanut butter cookies. Gives recipes for chocolate chip cookies. Where is the peanut butter cookies recipe??

    Here's the link to our peanut butter cookies! https://www.dietdoctor.com/recipes/low-carb-peanut-butter-cookies

  12. Claire
    Can I ask what the macros are for the cookies? Thanks!
    Reply: #14
  13. Sess
    In the choc chip cookie recipe the measurements are given in ounces but the sweetener in cups. What is the equivalent of 1/3 cup in ounces please?
    Reply: #15
  14. Crystal Pullen Team Diet Doctor

    Can I ask what the macros are for the cookies? Thanks!

    The nutrition information is available in the Nutrition Panel of each recipe. For one cookie, there is 1g net carb, 12g fat and 3g protein.

  15. Crystal Pullen Team Diet Doctor

    In the choc chip cookie recipe the measurements are given in ounces but the sweetener in cups. What is the equivalent of 1/3 cup in ounces please?

    1/3 cup of sweetener is about 2.5 ounces.

  16. Alphonze T. Godbout
    Carol Glanton asked yesterday...this link was to be for Peanut Butter cookies. Can we get that please????
    Reply: #18
  17. Millie
    I love these cookies, they don’t last in my house though as soon as they come out the kids are in there
  18. Kristin Parker Team Diet Doctor

    Carol Glanton asked yesterday...this link was to be for Peanut Butter cookies. Can we get that please????

    Here is the link to the peanut butter cookies.
    https://www.dietdoctor.com/recipes/low-carb-peanut-butter-cookies

  19. anaelisacornejo
    These were delicious!!! Baked to perfection and were super soft and moist. These were a big hit today!
    Reply: #20
  20. Crystal Pullen Team Diet Doctor

    These were delicious!!! Baked to perfection and were super soft and moist. These were a big hit today!

    Awesome!!

  21. Dawn
    These are great... I made a couple of adjustments to make it easier... omit the choc chips and add them onto each cookie when on the baking tray ready to bake. (Cutting the log when included there makes the cutting tricky.) I lessened the sweetener to 90g... plenty sweet still.
    After cooking and then allowing a good 1/2 hour to cool, I stored them in the fridge... makes them harder and a little crunchier.
    Thanks for this recipe... yummy!
  22. Natalia
    Will chopped 90% chocolate work instead of the cholocate chips? thank you!
    Reply: #23
  23. Crystal Pullen Team Diet Doctor

    Will chopped 90% chocolate work instead of the cholocate chips? thank you!

    Chocolate chunks would be amazing in these!

  24. Jenny
    I just made these with Lindt 90% cocoa chocolate, didn’t bother refrigerating them, just dropped them onto a baking tray and they turned out amazing! Like giant cookies.
    Reply: #25
  25. Kristin Parker Team Diet Doctor

    I just made these with Lindt 90% cocoa chocolate, didn’t bother refrigerating them, just dropped them onto a baking tray and they turned out amazing! Like giant cookies.

    Thank you for sharing, I am glad that you enjoyed them.

  26. Dean
    Think they would be better with less sweetner
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Think they would be better with less sweetner

    Different sweeteners have different "sweetness" amounts and after being keto for some time, some people do notice an increased sensitivity to sweetness in general.

  28. Bold Italic
    Sorry, I accidentally "reported" Comment #27! No way to undo it.

    Anyway, I avoid all sugar alcohols (like erythritol) so I'm going to make these with a low-carb, bittersweet chocolate option instead of using unsweetened baking chips. Thanks for this recipe!

  29. Bold Italic
    I have a doubt about this recipe, first raised in Comment #3 above.

    The ingredients call for *softened* butter, but the instructions refer to the butter as having been *melted*. So is this an error, or is the softened butter really supposed to be melted?

    Thank you!

    Reply: #30
  30. Crystal Pullen Team Diet Doctor

    I have a doubt about this recipe, first raised in Comment #3 above.
    The ingredients call for *softened* butter, but the instructions refer to the butter as having been *melted*. So is this an error, or is the softened butter really supposed to be melted?
    Thank you!

    The butter should be softened though melted works as well since the dough should be refrigerated before baking.

  31. niki
    I made these today. Instead of Chocolate chips cookies I roughly chopped 2 squares of Lindt chocolate and mixed that in. Also I reduced the erythtitol to 70g. Flatten them out a little on the baking tray. Wait for them to cool and enjoy with a cup of black coffee. I had 3 ...oops!
    But I was really craving a biscuit hence me making these.
    Top Tip - the butter needs to be melted in a saucepan then you add to the Erythritol.
  32. 1 comment removed
  33. niki
    Sorry everyone I got my recipes mixed up. Ok so I tried this recipe. It was too wet for cookie dough. Im not sure these measurements are right??

    I found another recipe and adjusted as below. Please try it the cookies were delish. Adjust the Erythritol to your liking. I don't like mine too sweet.

    100 g Salted Butter (3.5 oz – 1/2 cup)
    70 g Erythritol
    1 tsp Vanilla Extract
    1 large Egg (50g / 1.7 oz)
    170 g Almond Flour (6 oz – 170g) by weight, equals about 1 1/2 cups, depending on your almond flour
    1/2 tsp baking powder
    1/4 tsp Salt
    90 g Sugar Free Chocolate Chips (90g – 3/4 cup) - didn't use this amount of chocolate. I used one square of dark chocolate and chopped it finely and added to the cookie dough.

    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 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.... I doubt they will last 1 day :0)

  34. Donna
    Just tried!! Terrific cookie!! I left dough in fridge overnight. Thanks
    Reply: #35
  35. Kristin Parker Team Diet Doctor

    Just tried!! Terrific cookie!! I left dough in fridge overnight. Thanks

    So glad that you enjoyed them, thank you for letting us know!

  36. Joey
    I just cooked these, used all the ingredients including the cream of tartar, but the biscuits are more like cakes? Soft, spongy and bendy. I cooked for 10 mins and checked that they were golden on the edges as it says in the method, and let them cool. Am I doing something wrong? I was expecting crumbly, crunchy biscuits.....
    Reply: #37
  37. Kristin Parker Team Diet Doctor

    I just cooked these, used all the ingredients including the cream of tartar, but the biscuits are more like cakes? Soft, spongy and bendy. I cooked for 10 mins and checked that they were golden on the edges as it says in the method, and let them cool. Am I doing something wrong? I was expecting crumbly, crunchy biscuits.....

    Unfortunately it is very difficult to replicate crispy, crunchy cookies with the low carb sweetener and "flours".

  38. Mal Paterson
    Great cookies. Next time I’ll use a tad less sweetener. A hit with my grand boys 🥰
    Reply: #39
  39. Kerry Merritt Team Diet Doctor

    Great cookies. Next time I’ll use a tad less sweetener. A hit with my grand boys 🥰

    Awesome! So glad you all enjoyed them!

  40. celia
    Help,,,,what is the measurement for using stevia as a sugar, i don't have the other erythritol in this cookie
    Reply: #41
  41. Crystal Pullen Team Diet Doctor

    Help,,,,what is the measurement for using stevia as a sugar, i don't have the other erythritol in this cookie

    Celia, unfortunately, stevia on its own would not work here because you need the bulk of the sweetener as well as the sweetness. Have you tried xylitol as an alternative? Be extremely cautious if you have pets as xylitol is toxic to dogs.

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