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Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

Linda M. Harris
These Keto Chocolate Chip Cookies are the perfect guilt-free treat for anyone following a low-carb, keto-friendly lifestyle.
Made with almond flour, sugar-free sweeteners, and sugar-free chocolate chips, these cookies offer a deliciously chewy texture while keeping carbs to a minimum.
Ideal for satisfying your sweet tooth without sabotaging your diet, they’re a quick and easy dessert that can be enjoyed by the whole family.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snack
Cuisine American, Keto, Low-Carb
Servings 12 cookies
Calories 130 kcal

Equipment

  • 1 Baking Sheet (for baking the cookies)
  • 1 Parchment Paper or Silicone Mat (for lining the baking sheet)
  • 1 Mixing Bowl (for combining ingredients)
  • 1 Electric Hand Mixer or Whisk (for mixing wet ingredients)
  • 1 Cookie Scoop or Tablespoon (for shaping the dough)
  • 1 Cooling Rack (for cooling the cookies)

Ingredients
  

  • 1 cup Almond Flour
  • 1/2 cup Erythritol or preferred keto sweetener
  • 1/2 cup Butter unsalted, room temperature
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Sugar-Free Chocolate Chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  • Cream the butter and erythritol together in a mixing bowl until the mixture becomes light and fluffy.
  • Add eggs and vanilla extract, and beat until the wet ingredients are well combined.
  • In a separate bowl, whisk together the almond flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  • Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Shape the dough into 12 balls using a cookie scoop or tablespoon, placing them about 2 inches apart on the prepared baking sheet.
  • Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
  • Cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely before enjoying.

Notes

Recipe Notes:

  • For a crispier texture, bake the cookies for an additional minute or two, but be careful not to overbake them.
  • If you prefer a more chewy cookie, chill the dough in the fridge for 30 minutes before baking.
  • These cookies are perfect for making ahead. Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
  • Feel free to add optional mix-ins, such as chopped nuts or a sprinkle of sea salt on top, for added flavor.