Who says you can’t have dessert on a keto diet? These incredible Keto Chocolate Chip Cookies are here to crush your sweet cravings without the guilt. Made with rich almond flour and sugar-free chocolate chips, they bake up perfectly soft and chewy with delightfully crisp edges. They’re so simple to whip up, you’ll have a warm, melty, and utterly satisfying batch ready in no time. Get ready to fall in love with your new favorite low-carb treat!
Ingredients
• 2 large Eggs
• 1/2 cup / 113g Grass-fed butter, melted
• 2 tbsp / 30ml Heavy cream
• 2 tsp / 10ml Pure vanilla extract
• 2 3/4 cups / 308g Blanched almond flour
• 1/4 tsp / 1.5g Kosher salt
• 1/2 cup / 96g Granular Swerve or preferred keto sweetener
• 3/4 cup / 128g Sugar-free dark chocolate chips (like Lily’s)
• Cooking spray or parchment paper
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
3. In a large bowl, whisk together the melted butter, Swerve, eggs, heavy cream, and vanilla extract until smooth and fully combined.
4. Add the almond flour and salt to the wet , mixing with a spatula until a soft dough forms. Gently fold in the sugar-free chocolate chips.
5. Scoop dough by the tablespoon (about 1-inch balls) and arrange them 2-3 inches apart on the prepared baking sheet.
6. Bake for 17-19 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Yields: 18 cookies
• Facts per serving
• Net Carbs: 1 g
• Total Fats: 9 g
• Protein: 2 g
• Calories: 96
Pro Tips
• For a thicker, chewier cookie, chill the dough for 30-60 minutes before scooping. This prevents the cookies from spreading too much in the oven.
• Do not overbake! The cookies will look slightly underdone in the center when you pull them out, but they will firm up perfectly as they cool on the hot pan.
• For the best texture and flavor, ensure your eggs and heavy cream are at room temperature before mixing. This helps the emulsify for a smoother dough.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for blanched almond flour, which gives the cookies their soft and chewy texture. Substituting with other flours like coconut flour is not recommended as it has very different absorption properties and will change the result.
Q: Why are my keto cookies spreading too much
A: If your cookies are spreading and becoming too thin, it’s likely because the dough was too warm. For a thicker, chewier cookie, we highly recommend chilling the dough for at least 30-60 minutes before scooping and baking. This helps the butter solidify and prevents excess spread.
Q: What other keto sweeteners can I use
A: While this recipe calls for Granular Swerve, you can typically substitute it 1:1 with other erythritol-based sweeteners like Lakanto Monkfruit. Always check the brand’s conversion chart, as some sweeteners can be more potent than others.
Q: How should I store these keto chocolate chip cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months.
