These Keto Chocolate Chip Cookies are a family favorite and so easy to make with almond flour in just ONE bowl. They bake up soft, chewy and are the perfect low carb cookie recipe to have on hand when you need a paleo, sugar-free & gluten free treat.
Updated July 2019
When it comes to classic recipes, nothing beats a soft and chewy cookie fresh from the oven. Homemade cookies like these Peanut Butter Cookies, Lemon Cookies and chocolate chip cookies were always a childhood favorite and made the best after-school treat with a tall glass of milk.
If you’re following a low carb ketogenic diet, and are on the hunt for the best chocolate chip cookie recipe, this Keto Chocolate Chip Cookie recipe is our absolute favorite and perfect when you’re craving something sweet. Not only are they a healthier keto chocolate treat, but these low carb chocolate chip cookies are also amazingly delicious and addictive.
WHAT ARE KETO COOKIES?
Classic chocolate chip cookies are typically made with a combination of all purpose flour, granulated sugar, brown sugar and butter.
Our sugar free chocolate chip cookies are gluten free, grain free and made with simple pantry ingredients that are low carb and will not raise your glycemic levels.
Instead of all purpose flour, our keto cookie recipe calls for almond flour and coconut flour which mimics the taste and texture of traditional flour.
Plus, those chocolate chunks are definitely what take these low carb chocolate chip cookies to the ultimate level of goodness.
To me, nothing beats fresh cookies right out of the oven and these almond flour chocolate chip cookies bake up warm, gooey, fudgy and melt-in-your-mouth amazing.
INGREDIENTS FOR LOW CARB CHOCOLATE CHIP COOKIES:
The best part about these almond flour cookies is that you probably already have most of these simple ingredients in your pantry – especially if you are already following a low carb keto diet.
- Egg – room temperature – helps to give the cookie structure and bind all the ingredients together
- Grass-fed butter (my preferred choice for best taste & texture) but can also sub Ghee (second choice) OR coconut oil third choice)
- Vanilla extract: bring out the flavors from all the other ingredients.
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- ghee or grass-fed butter – to keep these paleo, I usually use ghee or you can use grass-fed butter like Kerrygold if you prefer. For vegan chocolate chip cookies, you can try using vegan butter or coconut oil.
- Golden monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste and texture of brown sugar but is keto-friendly, diabetic-friendly and paleo friendly. I have not tested this recipe using any other low carb sweetener, but if you don’t have golden monk fruit sweetener I’d love you may try adjusting the ratios using SWERVE, erythritol or baking stevia. And if you are not low carb, coconut or brown sugar would work as well
- Baking Soda: leavening agent that helps the cookies rise and give them structure
- Xanthan gum: according to this article, xanthan gum provides elasticity and stickiness to gluten free doughs and batters. It acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
- Coarsely Chopped Keto Chocolate or Sugar Free Chocolate Chips – Lily’s is the brand we use
- Cinnamon and salt – helps bring out the flavors and makes these one bowl keto chocolate chip cookies delicious
HOW TO MAKE KETO CHOCOLATE CHIP COOKIES:
- COMBINE SUGAR AND WET INGREDIENTS: Start off by whisking the egg and softened butter (OR ghee / coconut oil). Add golden monk fruit sweetener and vanilla extract. Golden monk fruit sweetener acts like brown sugar and gives these cookies that classic soft and chewy texture.
- ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon.
- ADD CHOCOLATE: Fold in chopped keto chocolate or sugar free chocolate chips.
- SHAPE DOUGH: Use a small cookie scoop to drop dough onto a baking sheet.
- FLATTEN COOKIES: These cookies DO not spread at all while they’re baking so you’re going to have to gently flatten the dough with your palm or the bottom of a small glass.
- BAKE: Bake for about 11-13 minutes at 350 F or until slightly golden. Sprinkle with some flaky sea salt, if desired.
- COOL: Allow to cool for 10 minutes before transferring to a wire rack.
Be sure to watch the video below to see how easy these keto cookies are to make!
ARE CHOCOLATE CHIP COOKIES OKAY ON KETO?
Can I have cookies on keto? Yes, since these sugar free cookies are made with gluten free and grain free flours, you can definitely eat 1 or 2 cookies if they fit into your macros.
OTHER REASONS WE LOVE THESE KETO COOKIES ALMOND FLOUR:
The best part about this recipe for almond flour cookies is:
- it’s an easy sugar free cookie recipe that you can make in just ONE bowl
- no chilling or mixer required
- healthy & delicious using basic ingredients
- Paleo friendly, low carb, gluten free, sugar free and suitable for diabetics
- soft and chewy chocolate chip cookies on the inside with the perfect crispy exterior
HOW MANY CALORIES IN A CHOCOLATE CHIP COOKIE?
The nutritional info for one of these keto chocolate chip cookies with coconut flour is:
- 219 calories
- 4g Protein
- 9g Fat
- Only 4g NET Carbs = 7g Total Carbs – 3g Fiber
And if you’re wondering how many net carbs are in a chocolate chip cookie:
According to AllRecipe’s Best Chocolate Chip Cookies recipe:
The total carbs for one chewy chocolate chip cookie is: 37. 2g Net Carbs = 38.8g Total Carbs – 1.6g Fiber
IS CHOCOLATE HEALTHY? CAN I HAVE CHOCOLATE ON KETO?
Yes, as long as you are not eating regular sugar-loaded chocolate bars everyday or excessively and following your macros, you can still fit keto-friendly chocolate into your low carb keto lifestyle.
SO WHAT IS THE BEST CHOCOLATE ON KETO?
When it comes to low carb chocolate for keto cookies, I prefer using 100% cacao powder or sugar free keto chocolate like Lily’s is great for baking.
ARE LILY’S CHOCOLATE CHIPS KETO FRIENDLY?
Lily’s Chocolate Chips are sweetened with Stevia and Erythritol so they are much lower in carbs than regular chocolate bars.
TIPS FOR MAKING THE BEST KETO CHOCOLATE CHIP COOKIES:
- SOFTENED BUTTER or GHEE – give these cookies that rich and buttery flavor.
- USE THE CORRECT SWEETENER – golden monkfruit sweetener is key in this recipe since it mimics the taste and texture of brown sugar. This is what gives the cookies that soft and chewy texture.
- USE THE RIGHT COMBINATION OF FLOURS – Superfine blanched almond flour and coconut flour are what give these low carb chocolate chip cookies their soft and fluffy texture. Do not sub with almond meal or shredded coconut since those are both much coarser and will cause your cookies to crumble.
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The time will vary according to your oven and remember that the low carb cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want paleo cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 10 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these paleo chocolate chip cookies taste even better when you cool them in the fridge overnight. They have the best texture – perfectly soft and chewy.
WHAT OTHER SWEETENERS CAN I USE IN LOW CARB COOKIES?
Monk fruit sweetener is my preferred sweetener I use in my low carb desserts. For this recipe, we used golden monk fruit sweetener since I find it mimics the taste of brown sugar the most without any aftertaste or cooling effect like I get with other sugar free sweeteners.
If you don’t have golden monk fruit sweetener, you can try subbing with another sugar free brown sugar alternative.
Please note that I have not tested this recipe using Swerve, Sukrin Gold, pure Erythritol or baking Stevia so you may have to adjust the amount according to your taste.
CAN I FREEZE COCONUT FLOUR COOKIES?
Yes, absolutely! I always make a double batch of grain free cookies since they are perfect for making ahead and they’re freezer friendly!
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
HOW TO FREEZE GLUTEN FREE CHOCOLATE CHIP COOKIES?
To freeze your sugar free chocolate chip cookies, place the entire baking sheet of baked cookies in the freezer for 30 minutes. After 30 minutes, transfer frozen paleo cookies to a resealable bag or an airtight container. Store frozen almond flour cookies in the freezer for up to 3 months.
More low carb recipes you might like:
More keto cookies:
Keto Chocolate Chip Cookies are so easy to make in just ONE bowl. Best of all, they bake up soft, chewy & make the perfect low carb, sugar free, gluten free, Paleo friendly sweet treat.
- 1 large egg room temperature
- 1/3 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) if NOT strict paleo)
- 2/3 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those)
- 1 1/2 teaspoons vanilla extract
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 tsp xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz sugar free chocolate , coarsely chopped (We like Lily's)
- Coarse sea salt , for sprinkling (optional)
- Preheat oven to 350 degrees F.
In a large bowl, beat egg then whisk in softened ghee, monk fruit sweetener and vanilla extract.
Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon until combined.
- Fold in chopped chocolate.
Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
- Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.
STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight. They're perfectly soft and chewy.