These Best Keto Chocolate Chip Cookies are everything you’ve been craving—soft, chewy, and loaded with melty, gooey chocolate chips, all while being completely low-carb! First, almond flour creates the perfect tender texture, while a touch of coconut flour adds just the right amount of structure. Then, butter and vanilla bring a rich, buttery flavor that pairs beautifully with the sweetness of keto-friendly chocolate chips. But that’s not all! A hint of sea salt enhances every bite, making these cookies absolutely irresistible. Plus, they come together in minutes, making them the perfect quick treat for any occasion. Whether you enjoy them fresh out of the oven or paired with a glass of almond milk, these keto cookies prove that you don’t need sugar to satisfy your sweet tooth! 🍪🍫✨
Why You’ll Love These Best Keto Chocolate Chip Cookies:
From the very first bite, you’ll fall in love with their soft, chewy texture and the way the gooey, melty chocolate chips melt in your mouth. Then, as the rich, buttery flavor lingers, you’ll appreciate just how perfectly sweet they are—without any sugar! Plus, they’re made with simple, wholesome ingredients, so you can enjoy every bite guilt-free. And the best part? They’re super easy to make, coming together in just minutes for the perfect low-carb treat. Whether you’re craving a quick snack, a post-dinner dessert, or a keto-friendly indulgence, these cookies are guaranteed to hit the spot! 🍪🍫✨
Ingredients:
- 2 cups almond flour
- ½ cup unsalted butter, softened
- ½ cup erythritol or other keto-friendly sweetener (granulated or powdered)
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar-free chocolate chips (or chopped dark chocolate, at least 85% cocoa)
Instructions:
1: Preheat the Oven
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2: Mix Wet Ingredients
- In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
3: Combine Dry Ingredients
- In a separate bowl, whisk together almond flour, baking soda, and salt.
4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture and stir until well incorporated.
- Fold in the chocolate chips or chopped dark chocolate.
5: Shape the Cookies
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie to allow for spreading.
6: Bake
- Bake for 10-12 minutes, or until the edges are golden brown. The cookies will firm up as they cool.
7: Cool & Serve
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (Per Cookie – Makes 12 Servings)
- Calories: 160
- Fat: 14g
- Protein: 4g
- Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
Special Tip:
For the chewiest Keto Chocolate Chip Cookies, chill the dough for at least 30 minutes before baking—this helps the flavors develop and prevents the cookies from spreading too much. Want an extra gooey texture? Take them out of the oven when they look slightly underbaked and let them cool on the baking sheet for the perfect soft, melt-in-your-mouth bite! 🍪🍫✨
English
They didn’t get that golden brown look like the picture. I used a bit less sugar. Maybe brown sugar next time as well as refrigerating then before making. I did get 18 in my batch.