Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips and sweetened with stevia.
These keto chocolate chip cookies are one of those happy instances when the keto version is just as good as the high-carb one.
Sometimes, when you want to eat healthily, 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 cookies (scroll down to the recipe card for the exact amounts):
- Unsalted butter
- Sweetener – I use stevia glycerite
- Vanilla extract
- 1 egg
- Almond flour
- Kosher salt
- Baking soda
- Dark chocolate chips
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 for about 14 minutes at 350 degrees F.
Almond flour tips
I make these 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, 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.
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).
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 these 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.
Are they healthy?
They’re not seafood or broccoli, but for cookies, I think they are. At the very least, they are an improvement over refind-carbs cookies.
And they are definitely healthier than many commercial cookies, that often contain trans fats and preservatives.
Keep in mind that this is a high-fat dish, so it’s not appropriate for someone who needs to follow a low-fat diet. But if you follow a low carb diet, and don’t shy away from saturated fats, then this is likely a good choice for you.
As for the stevia, I consider it safe, although some say that more studies are needed on this sweetener.
More tasty cookies for you
Another good recipe that I highly recommend is this recipe for soft and chewy keto chocolate cookies. They are AMAZING! And these almond flour shortbread cookies are another delightful example that keto baking can be just as good as high-carb baking.
Keto Chocolate Chip Cookies
INGREDIENTS
- 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 almond flour (6 oz; it’s best to measure by weight)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips (3 oz)
INSTRUCTIONS
- 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.
WATCH THE VIDEO:
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
