These Keto Chocolate Chip Cookies are soft, chewy and SO easy to make in just ONE bowl. They’re the perfect low carb, paleo, sugar-free & gluten free treat made with almond flour and coconut flour.
Updated May 2019 from September 2018
When it comes to classic recipes, nothing beats a soft and chewy chocolate chip cookie fresh from the oven. It’s a childhood favorite (along with Peanut Butter Cookies and Lemon Cookies) and makes the ultimate after-school treat with a tall glass of milk.
Everyone needs a good chocolate chip cookie recipe in their baking repertoire. I’ve received tons of requests to come up with a recipe for Keto Chocolate Chip Cookies and these are now tested and perfect when you’re craving something sweet but trying to stay low carb.
WHAT ARE KETO COOKIES?
These sugar free keto cookies are made with healthier, grain free flours but are also amazingly delicious and addictive. Instead of all purpose flour, our 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 paleo chocolate chip cookies to the ultimate level of goodness.
To me, nothing beats fresh cookies right out of the oven and these paleo chocolate chip cookies bake up warm, gooey, fudgy and melt-in-your-mouth amazing.
REASONS WE LOVE THESE KETO CHOCOLATE CHIP COOKIES:
Can I have cookies on keto? Yes, since these sugar free cookies are made with healthier, grain free flours, you can definitely eat 1 or 2 cookies if they fit into your macros. The best part about this recipe for almond flour chocolate chip cookies is how easy they come together.
- made in just ONE bowl
- No chilling or mixer required.
- healthy & delicious
- Paleo friendly, low carb, gluten free, sugar free and suitable for diabetics.
- Only 4 NET Carbs per cookie
- soft and chewy with the perfect crispy exterior
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 or keto diet.
- 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. If you don’t have golden monk fruit sweetener, you can swap with another low carb sweetener like SWERVE, erythritol or stevia. And if you are not low carb, coconut or brown sugar would work as well.
- Vanilla extract: bring out the flavors from all the other ingredients.
- 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.
HOW TO MAKE THE BEST KETO CHOCOLATE CHIP COOKIES:
- Start off by whisking the egg and softened ghee (OR butter if not paleo). 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. I have NOT tested this recipe using SWERVE or STEVIA so your results may be different if you decide to go that route.
- Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon.
- Fold in chopped chocolate or sugar free chocolate chips.
- Use a small cookie scoop to drop dough onto an ungreased baking sheet.
- 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 for about 11-13 minutes at 350 F or until slightly golden. Sprinkle with some flaky sea salt, if desired.
- Allow to cool for 10 minutes before transferring to a wire rack.
IS CHOCOLATE HEALTHY? CAN I HAVE CHOCOLATE ON KETO?
Yes, you can definitely still have chocolate occasionally while you’re following a Keto lifestyle.
SO WHAT IS THE BEST CHOCOLATE ON KETO?
I prefer 100% cacao or cacao nibs for snacking or dark unsweetened chocolate like Lily’s is great for baking.
TIPS FOR MAKING THE BEST KETO CHOCOLATE CHIP COOKIES:
- SOFTENED GHEE or BUTTER – 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 CORRECT 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 cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 5-10 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re 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 Sukrin Gold or another sugar free brown sugar alternative. 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!
HOW TO FREEZE GLUTEN FREE CHOCOLATE CHIP COOKIES?
To freeze your sugar free chocolate chip cookies, simply place the entire baking sheet of baked cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a resealable bag or an airtight container and store it in the freezer for up to 3 months.
Store leftovers in a covered container to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 10 seconds.
More low carb recipes you might like:
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 butter if NOT 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 unsweetened dark chocolate , coarsely chopped (OR sugar free chocolate chips 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.