Keto Chocolate Chip Cookies
Soft, chewy almond flour chocolate chip cookies with crisp edges and gooey sugar-free chocolate, at just a few net carbs each. The keto cookie that tastes like the real thing.
The cookie that ends the cravings
Nobody starts keto planning to give up chocolate chip cookies forever, but one bite of a dry, sandy low-carb version and most people quietly go back to almond butter off a spoon. These are different. Browned butter and a rest in the fridge give them the chew and depth of a bakery cookie, no wheat required.
The two moves that matter most are chilling the dough and slightly underbaking. Cold dough spreads slowly and keeps a thick center, and pulling the tray while the middles still look soft lets carryover heat finish the job.
- Brown the butter for a toffee-like backbone
- Chill the dough at least 30 minutes
- Underbake slightly; they set as they cool
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Ingredients
- 2 1/4 cups blanched almond flour (net carbs →)
- 1/4 cup coconut flour (net carbs →)
- 1 teaspoon baking powder (net carbs →)
- 1/2 teaspoon salt
- 1/2 cup butter, browned and slightly cooled (net carbs →)
- 3/4 cup granulated erythritol or allulose (net carbs →)
- 1 large egg (net carbs →)
- 1 large egg yolk (net carbs →)
- 2 teaspoons vanilla extract (net carbs →)
- 3/4 cup sugar-free dark chocolate chips (net carbs →)
- Flaky salt for topping (optional)
Instructions
- 1Whisk the almond flour, coconut flour, baking powder, and salt together in a medium bowl.
- 2In a large bowl, beat the browned butter with the sweetener until creamy, then beat in the whole egg, egg yolk, and vanilla.
- 3Add the dry ingredients and mix until a stiff dough forms, then fold in the chocolate chips.
- 4Cover and chill the dough for at least 30 minutes so the flours hydrate and the dough firms up.
- 5Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment.
- 6Roll the dough into 16 balls, space them well apart, and gently flatten each one.
- 7Bake for 10 to 12 minutes until the edges are golden but the centers still look soft.
- 8Sprinkle with flaky salt and let the cookies cool on the sheet for 10 minutes before moving them; they firm up as they cool.
Nutrition (per serving)
Recipe FAQ
Why do I need to chill the dough?
Almond flour dough is soft and greasy at room temperature, so warm dough spreads into thin, greasy cookies. Chilling firms the butter and hydrates the flours, giving you a thicker cookie with chewy centers.
Which sweetener works best?
Allulose gives the softest, chewiest result and browns like sugar. Granulated erythritol works too but can leave a slight cooling aftertaste and firmer edges. Avoid powdered sweeteners here, which make the dough too dry.
How do I store them?
Keep the cookies in an airtight container at room temperature for up to five days, or freeze the baked cookies for up to three months. The chilled dough balls also freeze well and bake straight from frozen with a minute or two added.
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Fudgy Almond Flour Keto Brownies (One Bowl, 3g Net Carbs)
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.