These 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! The 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 flavorful. The chocolate chips melt into the tasty dough and give you the best chocolate experience. Even my teenage testers, my toughest critics, loved them!
You'll only need a few ingredients to make these keto chocolate chip cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using European butter, but any butter will work.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Vanilla extract: It's best to use the real thing - pure vanilla extract.
- Egg: I use large eggs in almost all my recipes, this one included.
- Almond flour: It's important to use blanched, super-fine almond flour in this recipe.
- Kosher salt: If using fine salt, use half the amount listed in the recipe card.
- Baking soda: You can use 1 teaspoon of baking powder instead (gluten-free if needed).
- Dark chocolate chips: I typically use 85% cacao chocolate chips.
The best way to vary this recipe is to use different flavor extracts. While vanilla extract is a classic addition, I sometimes use almond extract, coconut extract, chocolate extract, or even orange extract. My favorite is almond extract.
You can also add chopped nuts to these cookies. I sometimes add ¼ cup of chopped walnuts or pecans.
Making these keto chocolate chip cookies is easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
- Using a handheld electric whisk, beat the butter, stevia, vanilla, and egg. (Photo 1).
- Add almond flour, salt, and baking soda. (Photos 2-3).
- Switch from the electric whisk to a rubber spatula, and fold in the chocolate chips. (Photo 4).
- Use a 2-tablespoon scoop to scoop out the batter into a parchment-lined cookie sheet. Gently flatten. (Photos 5-6).
- Bake the cookies for about 14 minutes at 350°F. Let them cool on the baking sheet before enjoying them.
- 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. It's too coarse.
- For the most accurate results, measure the almond flour by weight and not by volume.
- I prefer using a handheld mixer to a stand mixer because of the relatively low volume of ingredients.
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 dry, add a tablespoon of water.
I'm not a fan of sugar-free chocolate chips. I prefer the real thing. I like to use these extra-dark chocolate chips.
The best way to ensure that cookies are chewy is to cool them completely on the baking sheet and not on a cooling rack.
No, you can't. Coconut flour is completely different than almond flour and very drying. It won't work in this recipe.
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.
More Keto Cookie Recipes
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Keto Chocolate Chip Cookies
- 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 or a pinch of fine salt
- ¼ teaspoon baking soda
- ½ cup dark chocolate chips (3 oz)
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, using a handheld electric whisk on medium speed, mix the butter, stevia, vanilla, and egg. The mixture won't be smooth at this point, and that's okay. Scrape the sides of the bowl with a rubber spatula as needed.
- Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
- Using a rubber spatula, fold in the chocolate chips.
- Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand, as shown in the video below.
- Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes.
- Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.
- 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.
- I prefer using a handheld mixer to a stand mixer in this recipe because of the relatively low volume of ingredients.
- I recommend measuring the almond flour by weight for the most accurate results.
- I use stevia, but you can use your favorite granulated sweetener. If you do, check the dough's consistency; if it seems very dry, add a tablespoon of water.
- 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.