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Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

Craving cookies while staying low-carb? Keto chocolate chip cookies are here to save the day! These cookies are soft, chewy, and loaded with rich chocolate flavour—all without the sugar and carbs of traditional cookies. 
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups almond flour (finely ground) (finely ground)
  • ¼ cup  unsalted butter (softened) (softened)
  • ½ cup keto sweetener (like erythritol or monk fruit) (like erythritol or monk fruit)
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup sugar-free chocolate chips

Equipment

  • 1 Mixing bowls
  • 1 Hand mixer or whisk
  • 1 Baking sheet
  • 1 Parchment paper or silicone baking mat
  • 1 Measuring cups and spoons
  • 1 Spatula or spoon
  • 1 Cooling rack

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix wet ingredients: In a mixing bowl, add soft butter and keto sweetener. Beat them together with hand mixer (or whisk) until it turns light and creamy. After this, add eggs and vanilla extracts and mix until it is completely combined.
  3. Add dry ingredients: Add almond flour, baking soda and salt to the wet mixture. Mix until you find stability like flour.
  4. Fold in the chocolate chips: With the help of spoon or spatula fold in the sugar-free chocolate chips
  5. Shape the cookies: Scoop out the dough with the help of cookies scoop or spoon and on the baking sheet place 12 equal portions. Level them slightly with your fingers or with spoon so that they do not spread too much during cooking.
  6. Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown.
  7. Cool and Enjoy: Let the cookies cool for 10 minutes on the baking sheet before transferring it to the cooling rack. This helps them firm up and become chewy.

Notes

  • Use room temperature butter: It creams better with the sweetener and helps create a soft dough.
  • Don’t overbake: These cookies can dry out if baked too long. Take them out once the edges are golden.
  • Chill the dough (optional): If your dough feels sticky, chill it for 20–30 minutes before baking for thicker cookies.
  • Almond flour matters: Use finely ground, blanched almond flour for the best texture.
  • Add a pinch of cinnamon for a warm flavor twist (optional).
  • Storage: Keep cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a week.