Keto Chocolate Chip Cookies

Table of Contents

Description

These Keto Chocolate Chip Cookies are soft, chewy, and perfectly sweetened without all the carbs! Made with almond flour and sugar-free chocolate chips, they’re a guilt-free way to satisfy your sweet tooth while staying in ketosis. Perfect for a quick snack, dessert, or even meal prepping for the week.

Ingredients

1 ½ cups almond flour
¼ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup keto-friendly sweetener (erythritol, monk fruit, or allulose)
1 teaspoon vanilla extract
1 large egg
½ cup sugar-free chocolate chips

Instructions

Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
Cream Butter & Sweetener – In a separate bowl, beat the softened butter and keto sweetener until fluffy.
Add Wet Ingredients – Mix in the egg and vanilla extract. Slowly add the dry ingredients, mixing until combined.
Fold in Chocolate Chips – Gently stir in the sugar-free chocolate chips.
Form Cookies – Scoop dough into small balls (about 1 tbsp each) and place them on the prepared baking sheet. Flatten slightly.
Bake – Bake for 10-12 minutes, or until the edges are golden brown.
Cool & Serve – Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!

Notes

If the dough feels too sticky, refrigerate it for 20-30 minutes before baking.
Coconut flour helps with texture but can be omitted if necessary (replace with ¼ cup more almond flour).
Sweeteners like erythritol or monk fruit blend work best for a balanced taste.
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Tips for the Best Keto Cookies

✔️ Use finely ground almond flour – This prevents a grainy texture.
✔️ Don’t overbake – Cookies will continue cooking as they cool.
✔️ Chill the dough – This helps control spreading and improves texture.
✔️ Use room temperature butter and egg – This ensures even mixing.

Servings

This recipe makes 12-15 cookies (depending on size).

Nutritional Information (Per Cookie, Approximate)

Calories: 120
Fat: 10g
Protein: 3g
Carbs: 4g
Fiber: 2g
Net Carbs: 2g

(Values may vary based on ingredient brands used.)

Health Benefits

🌱 Low in Carbs – Helps maintain ketosis and blood sugar stability.
💪 Rich in Healthy Fats – Supports energy levels and satiety.
🌾 Gluten-Free & Grain-Free – Great for those with gluten intolerance.
🍫 Sugar-Free – Uses keto-friendly sweeteners for guilt-free indulgence.

Q&A

🔹 Can I substitute almond flour with coconut flour?
Not directly. Coconut flour is highly absorbent, so you’d need ⅓ cup coconut flour for every 1 cup almond flour, and additional eggs/moisture.

🔹 What’s the best sugar substitute?
Monk fruit-erythritol blends or allulose work best for taste and texture.

🔹 Why are my cookies too dry?
You may have used too much coconut flour or overbaked them. Reduce baking time and ensure proper ingredient measurements.

🔹 Can I freeze these cookies?
Yes! Store in an airtight container and freeze for up to 3 months.

🔹 How do I make them dairy-free?
Replace butter with coconut oil or vegan butter.

Enjoy your Keto Chocolate Chip Cookies while staying on track with your low-carb goals! 🍪😋