Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips.
It's an easy recipe that I love to make with my kids! Leftovers keep well for several days and you can also successfully freeze them.
These amazing cookies are one of those happy instances where the keto version is just as good as the original one. They are buttery, soft, and very flavorful. The chocolate chips melt into the tasty dough and give you the best chocolaty experience.
Sometimes, when you want to enjoy keto treats, 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!" 🍪
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Ingredients
You'll only need a few ingredients to make these tasty cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
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, this one included.
Almond flour: A wonderful flour substitute that bakes really well. 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 gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ 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.
Instructions
Making these keto chocolate chip cookies is so easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
Using a handheld electric whisk, beat together the butter, stevia, vanilla, and egg.
Next add almond flour, salt, and 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 the cookies for about 14 minutes at 350 degrees F. Serve with keto hot chocolate. ❤️
Expert 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.
Frequently asked questions
I use stevia, but you can use your favorite granulated sweetener instead. Check the consistency of the dough if you do, and if it seems very dry, add a tablespoon of water.
Personally, I'm not a fan of sugar-free chocolate chips. 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). I do the same in this chocolate chip cake.
The best way to ensure that cookies are chewy is to cool them completely on the baking sheet and not on a cooling rack.
Storing leftovers
You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.
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Recipe card
Soft and Chewy Keto Chocolate Chip Cookies
INGREDIENTS
- 6 tablespoons unsalted butter soft
- 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups blanched finely ground almond flour (6 oz; it's best to measure by weight)
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon baking soda
- ½ 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, ½ 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:
NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 