Who says you can’t have a decadent, satisfying cookie while living a low-carb lifestyle? Say goodbye to sugar cravings with these incredibly soft and chewy Keto Chocolate Chip Walnut Cookies. Packed with rich dark chocolate and a delightful nutty crunch, this simple almond flour recipe delivers all the classic cookie comfort without any of the guilt. They’re the perfect afternoon pick-me-up or after-dinner treat that won’t derail your goals!
Ingredients
• What You Will Need
• 2 1/2 cups / 280g almond flour, finely ground
• 1/2 tsp / 3g salt
• 1/2 tsp / 2.5g baking soda
• 1/2 cup / 113g coconut oil, melted and cooled
• 1 Tbsp / 15ml vanilla extract
• 1/2 cup / 96g powdered erythritol
• 1/2 cup / 85g sugar-free dark chocolate chips
• 1/4 cup / 30g walnuts, roughly chopped
Instructions
1. Directions
2. Prepare your station: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper for easy cleanup and set aside.
3. Combine dry : In a large mixing bowl, whisk together the almond flour, salt, and baking soda until thoroughly combined.
4. Mix in wet : Add the melted coconut oil, vanilla extract, and powdered erythritol to the dry mixture. Stir with a spatula until a thick, cohesive dough begins to form.
5. Fold in the goodies: Gently fold the dark chocolate chips and chopped walnuts into the cookie dough until they are evenly distributed.
6. Scoop and shape: Using a tablespoon or small cookie scoop, place rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake to perfection: Place in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden brown. The centers will still appear soft.
8. Cool completely: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are delicate when warm and will firm up as they cool.
Nutritional Information
• This recipe makes approximately 18 cookies. is an estimate per cookie.
• Calories: 112
• Net Carbs: 4.4g
• Fat: 4g
Pro Tips
• for Perfect Keto Cookies
• For a flatter, crispier cookie, gently press down on each dough ball with the palm of your hand or the bottom of a glass before baking.
• Do not overbake! The cookies will look underdone in the center when you pull them out, but they will set and firm up perfectly as they cool on the pan.
• Let the cookies cool completely on the baking sheet before moving them. Almond flour cookies are very fragile when warm and will fall apart easily.
• Feel free to swap the walnuts for chopped pecans or use a mix of sugar-free milk chocolate and dark chocolate chips for a different flavor profile.
FAQ
Q: Why are my keto cookies so crumbly
A: Almond flour cookies are very delicate and fragile when they are warm. It is crucial to let them cool completely on the baking sheet for at least 10 minutes before moving them to a wire rack. This allows them to firm up and prevents them from falling apart.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for finely ground almond flour. Substituting other flours like coconut flour will significantly change the texture and liquid ratios, so it is not recommended for best results.
Q: Can I make these cookies without nuts
A: Absolutely! You can simply omit the walnuts for a classic keto chocolate chip cookie. You can also swap the walnuts for other keto-friendly nuts like chopped pecans.
Q: How should I store these keto cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to two weeks.
