Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips and sweetened with stevia.
These amazing cookies are one of those happy instances where the keto version is just as good as the high-carb one. Really!
Sometimes, when you want to make better choices, you need to compromise, even if just a little. But these cookies are truly amazing. Even my teenage testers, my toughest critics, loved them and deemed them as “definitely blog-worthy!” 🍪
The ingredients used in this recipe
You’ll only need a few ingredients to make these tasty keto chocolate chip cookies (scroll down to the recipe card for the exact measurements):
Unsalted butter: You can possibly use salted butter and omit the salt, but I haven’t tried that.
Sweetener: I use stevia glycerite. I believe you can use a granulated sweetener instead.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Egg: I use large eggs in all my recipes.
Almond flour: A nutritious flour substitute. I use blanched ultra-fine flour in this recipe.
Kosher salt: Coarser than table salt or sea salt and has less sodium per serving. If using fine salt, use less of it.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Dark chocolate chips: As dark as you can go and still enjoy the taste. I typically use 85% cacao. You can also use sugar-free chocolate chips if you like them.
How to make keto chocolate chip cookies
It’s super easy! The detailed instructions are included in the recipe card below. Here are your basic steps:
Using a handheld electric whisk, beat together the butter, stevia, vanilla, and egg.
Add the almond flour, the salt, and the baking soda.
Switch from the electric whisk to a rubber spatula, and fold in the chocolate chips.
Use a 2-tablespoon scoop to scoop out the batter into a parchment-lined cookie sheet. Gently flatten.
Bake them for about 14 minutes at 350 degrees F. Serve with keto hot chocolate. ❤️
Almond flour tips
I make these keto chocolate chip cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don’t recommend using almond meal in this recipe.
In addition, I also recommend that you measure the almond flour by weight if possible, for the most accurate results.
Can I use a sweetener other than stevia?
You can probably use a granulated sweetener in these cookies. Although I haven’t tried it myself.
I do have to say that stevia glycerite nearly lacks any aftertaste, and the amount I use here is small, so I don’t think the stevia should be an issue, even if you generally dislike its taste. And I believe it’s a safe sweetener.
What are the best keto chocolate chips?
I realize that a lot of people use the Lily brand of sugar-free chocolate chips for keto baking.
Personally, I’m not a big fan of them. I prefer to use the real thing. I like to use extra-dark chocolate chips that I order on Amazon (link provided in the recipe card below). By the way, I do the same in this delicious keto chocolate chip cake.
How do I make sure the cookies remain chewy?
The best way to ensure that cookies are chewy is to cool them on the baking sheet and not on a cooling rack.
How long can you keep keto chocolate chip cookies?
It’s difficult for me to answer this question! We tend to go through these cookies fast, so they never last in this house for more than 2-3 days.
I would guess that in an airtight container at room temperature, you can keep these cookies for up to 5 days.
More tasty cookies for you
Enjoyed these cookies? Another good recipe that I highly recommend is this recipe for soft and chewy chocolate cookies. They are AMAZING!
These almond flour shortbread cookies are another delightful example that keto baking can be just as good as high-carb baking.
And keto cookie dough is very similar to this recipe, but it doesn’t contain an egg and you don’t need to bake it!
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Keto Chocolate Chip Cookies
- 6 tablespoons unsalted butter, soft
- 1 teaspoon stevia glycerite (equals 1/3 cup sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups blanched finely ground almond flour (6 oz; it’s best to measure by weight)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips (3 oz)
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Using a handheld electric whisk, whip together the butter, stevia, vanilla and egg, mixing until well incorporated.
- Gradually mix in the almond flour, 1/2 cup at a time, until well-blended. Then mix in the salt and baking soda.
- Using a rubber spatula, fold in the chocolate chips.
- Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, into the prepared cookie sheet. Gently flatten with your hand, as shown in the video below.
- Bake the cookies until golden-brown. In my oven, which is pretty accurate, this takes 14 minutes. Start checking after 12 minutes.
- Let the cookies cool on the baking sheet, about 20 minutes, before enjoying.