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. (5 tbsp) 70 g (75 ml) unsalted butter, softened
  • 1 1 large egglarge eggs
  • 1 tbsp 1 tbsp vanilla extract
  • 1 oz. (313 tbsp) 28 g (50 ml) sugar-free baking chocolate chips
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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 flatten slightly. 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 spread a little.
  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 for making the best keto chocolate chip cookies!

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.

Give the dough time to chill and firm up in the refrigerator. Cold dough is less likely to spread while baking. Also make sure the oven is preheated before putting the cookies in the oven.

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

How to make these keto chocolate chip cookies into variety of desserts

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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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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60 comments

  1. Crystal Pullen Team Diet Doctor

    Excellent recipe! I'm not a big chef, but I think 1 cup = 8 oz, but 4 is shown. Also, I used oven on convection 25 minutes and they were crisp! Will double recipe next time!

    For the almond flour, the 4 oz is by weight.

  2. Robert
    25 minutes were not in a row. Took out two sheets and cooled at 10, back in for 10 turning heat back on, and another 3-4 on broil for the top shelf sheet. Also, used two one gallon baggies with Christmas pattern to roll and refridge over night. Doubled recipe and do not have to worry about freezing or refrigerating after baking!
  3. Yvonne
    Great recipe. Lovely recipe to play with. They taste great even without the chocolate. Adding freshly grated ginger makes it interesting as does a good dose of fresh lemon or lime juice. I now add ginger + lime juice, very nice! Using 90g almond flour and 20g coconut flour (more will make it too dry) works great as well and we find we like them just as much with less sweetener (50g).
  4. Helen
    While making these for the second time I realised that when making the first batch I had I missed the step in the recipe that called for the dough to be refrigerated for a few hours. I'm a lazy cook so once I'd made the dough I just rolled it into balls and flattened them down a bit on the tray and put them straight in the oven. Maybe it was just good luck but they turned out perfect and I made the 2nd batch exactly the same way with the same delicious results.

    The only differences I can think of are that I used cool softened butter (not melted), an egg straight from the fridge, and I used granulated monkfruit sweetener instead of erythritol.

    Reply: #55
  5. Kristin Parker Team Diet Doctor

    While making these for the second time I realised that when making the first batch I had I missed the step in the recipe that called for the dough to be refrigerated for a few hours. I'm a lazy cook so once I'd made the dough I just rolled it into balls and flattened them down a bit on the tray and put them straight in the oven. Maybe it was just good luck but they turned out perfect and I made the 2nd batch exactly the same way with the same delicious results.
    The only differences I can think of are that I used cool softened butter (not melted), an egg straight from the fridge, and I used granulated monkfruit sweetener instead of erythritol.

    I am glad these turned out well for you!

  6. jill
    I love these..put a bit of ginger spice in this batch..beautiful
  7. Camille
    Can't wait to try this recipe! Do you know if it's possible to freeze the dough (raw) or to freeze the cookies? Thank you!
    Reply: #58
  8. Kristin Parker Team Diet Doctor

    Can't wait to try this recipe! Do you know if it's possible to freeze the dough (raw) or to freeze the cookies? Thank you!

    You can freeze the dough as a log. Thaw and then slice when you're ready to bake them.

  9. Amy Giddins
    This is my new fav, these are amazing! For anyone that is having failures use real butter and fridge the batter that part is important. It needs to go into the oven still basically at fridge temp so quickly cut and shape and oven. AND they are only 1g net carbs!!! Can't wait to make more and try out different spices
  10. gayolanski
    Can I freeze this dough, thaw in the fridge and then bake? I have made this recipe twice. Both times with excellent results. I doubled the recipe mixed it all together then divided it into two logs, chilled overnight and then sliced it up and baked as per direction. The second time I made the cookies I added a 1/2 or a whole cup of chopped pecans. Delicious. I could use a tip on how much chopped nuts to add, I just winged it. Thanks for the recipe
    Reply: #61
  11. Kristin Parker Team Diet Doctor

    Can I freeze this dough, thaw in the fridge and then bake? I have made this recipe twice. Both times with excellent results. I doubled the recipe mixed it all together then divided it into two logs, chilled overnight and then sliced it up and baked as per direction. The second time I made the cookies I added a 1/2 or a whole cup of chopped pecans. Delicious. I could use a tip on how much chopped nuts to add, I just winged it. Thanks for the recipe

    Yes, this dough would freeze well for that option! I'm glad you've had such good results with this recipe.

  12. gayolanski
    Thank you I did freeze this dough and took it with me to my daughters, a 16 hour drive away. They baked great, were loved and disappeared quickly. I find you really have to let them cool off completely to have them crisp up, maybe baking them longer would help too. I added a lot of chopped pecans, delicious.
    Reply: #63
  13. Kerry Merritt Team Diet Doctor

    Thank you I did freeze this dough and took it with me to my daughters, a 16 hour drive away. They baked great, were loved and disappeared quickly. I find you really have to let them cool off completely to have them crisp up, maybe baking them longer would help too. I added a lot of chopped pecans, delicious.

    So glad they worked out well for you! Pecans sound like a yummy addition!

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