If you’re following a keto diet but still crave the comforting taste of chocolate chip cookies, this recipe is your ultimate solution. After extensive trial and error, these keto chocolate chip cookies deliver on flavor and texture while keeping you within your carb limits. Here’s everything you need to know about the ingredients, techniques, and tips to make these cookies a keto-friendly treat you’ll love.
Essential Ingredients
To craft the perfect keto chocolate chip cookies, you’ll need the following:
- Almond Flour: Use finely ground almond flour for the best texture. Avoid coconut flour, as it absorbs moisture differently and won’t work as a substitute.
- Swerve Brown: This sugar-free brown sugar replacement provides the ideal flavor and texture. While alternatives exist, none rival Swerve Brown’s results.
- Baking Soda: Helps the cookies rise and spread, resulting in a soft, slightly puffy texture.
- Salt: Enhances the overall flavor of the cookies.
- Egg: Binds the ingredients together for a cohesive dough.
- Butter: Melted and cooled butter ensures a chewy texture.
- Vanilla Extract: Adds a classic, comforting flavor.
- Sugar-Free Chocolate Chips: A must-have for the classic chocolate chip cookie experience.
- Chopped Walnuts or Pecans (Optional): Adds a delightful crunch and nutty flavor.
How to Make Keto Chocolate Chip Cookies
Achieving cookie perfection comes down to technique. Follow these tips to ensure great results every time:
1. Use the Right Almond Flour
For the best texture, choose finely ground almond flour. Weigh the flour (200g) to ensure consistency in your results—accurate measurements make a difference.
2. Stick with Swerve Brown
Swerve Brown mimics the taste and texture of traditional brown sugar, making it the ideal sweetener for this recipe. While other substitutes can work, they won’t match Swerve’s flavor.
3. Opt for Baking Soda Over Baking Powder
Baking soda creates a better spread and results in golden-brown cookies with a soft and puffy texture.
4. Melt the Butter
Instead of creaming butter and sweetener, stir melted (and cooled) butter into the dry ingredients. This method simplifies the process and results in chewier cookies.
5. Make Them Larger
Larger cookies not only look impressive but also hold more chocolate chips and nuts. This recipe makes 18 cookies, ensuring each one is satisfying and flavorful.
6. Bake to Perfection
Bake until the edges are golden, even if the centers look soft—they’ll firm up as they cool. Let the cookies cool completely on the baking sheet to prevent them from falling apart.
Storage Tips
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 10 days.
- Freezing: Freeze unbaked cookie dough or baked cookies for up to 2 months. Wrap tightly to prevent freezer burn.
Frequently Asked Questions
Can These Cookies Be Made Nut-Free?
Yes, sunflower seed flour can replace almond flour for a nut-free option. However, add 1 tablespoon of lemon juice to counteract the green tint that may occur when sunflower seeds react with baking soda.
Why Isn’t Coconut Flour a Substitute?
Coconut flour absorbs significantly more liquid than almond flour and isn’t interchangeable in this recipe.
These keto chocolate chip cookies are a perfect way to enjoy a classic treat while staying on track with your low-carb goals. Whether you enjoy them fresh out of the oven or frozen for later, they’re sure to satisfy your sweet tooth!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 157 kcal per serving
With less than 2g net carbs per cookie, these keto chocolate chip cookies are the ultimate dessert for anyone on a ketogenic diet. They’re soft, chewy, and loaded with sugar-free chocolate chips!
Ingredients
- 2 cups almond flour (200g)
- ¾ cup Swerve Brown (or another keto-friendly brown sugar substitute)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup butter, melted and cooled
- ½ teaspoon vanilla extract
- ½ cup sugar-free chocolate chips, divided
- ¼ cup chopped walnuts (optional)
Directions
- Preheat the Oven
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat. If using smaller baking sheets, prepare two to prevent overcrowding.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, Swerve Brown, baking soda, and salt.
- Incorporate the Wet Ingredients
- Add the egg, melted butter, and vanilla extract to the dry mixture. Stir until a dough forms. Gently fold in half of the chocolate chips and walnuts (if using).
- Shape the Cookies
- Roll the dough into 1½-inch balls and place them evenly on the baking sheet, leaving space between each cookie. Flatten each ball slightly to about ¾-inch thickness. Press the remaining chocolate chips on top of the cookies for extra flavor and visual appeal.
- Bake
- Bake in the preheated oven for 15–18 minutes, or until the edges turn golden brown. The cookies will still be soft but will firm up as they cool.
- Cool Completely
- Let the cookies cool completely on the baking sheet before transferring them to avoid breakage.
Nutrition Facts (Per Cookie)
- Calories: 157 kcal
- Fat: 14g
- Carbohydrates: 5.2g
- Protein: 3.8g
Pro Tips
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.
- Freezing: Freeze the dough balls or baked cookies for up to 2 months. Reheat frozen cookies in the oven or microwave for a freshly baked experience.
- Variations: Swap the walnuts for pecans or add a pinch of cinnamon for a warm, spicy twist.
Enjoy these keto-friendly cookies guilt-free as a snack or dessert!
