Soft and chewy keto chocolate chip walnut cookies pack rich dark chocolate and a delightful nutty crunch into every bite. Finely ground almond flour and melted coconut oil make a thick dough sweetened with powdered erythritol. Eighteen cookies at 4.4 g net carbs each handle every chocolate craving.
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 (9.9 oz) almond flour, finely ground
• 1/2 tsp / 3g (0.11 oz) salt
• 1/2 tsp / 2.5g (0.09 oz) baking soda
• 1/2 cup / 113g (4 oz) coconut oil, melted and cooled
• 1 Tbsp / 15ml vanilla extract
• 1/2 cup / 96g (3.39 oz) powdered erythritol
• 1/2 cup / 85g (3 oz) sugar-free dark chocolate chips
• 1/4 cup / 30g (1.06 oz) 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 (0.16 oz)
• 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.
Pro Tips
- Cool the melted coconut oil before mixing it into the dough, and whisk the almond flour, salt, and baking soda thoroughly first — the thick dough needs the leavening evenly spread.
- Roughly chop the walnuts so every cookie gets a bit of nutty crunch alongside the sugar-free dark chocolate chips.
- Do not overbake: the centers look underdone coming out of the oven but set and firm up perfectly as they cool on the pan.
- Let the cookies cool on the baking sheet at least 10 minutes before transferring them — almond flour cookies are very fragile when warm.
Frequently Asked Questions
How many net carbs per cookie?
The recipe makes about 18 cookies at 112 calories each, with 4.4 g net carbs, 4 g fat, and 3.6 g protein.
Why do the cookies fall apart when warm?
Almond flour cookies are delicate while warm. Cool them at least 10 minutes on the sheet and completely before moving them.
Can I skip the walnuts?
The 1/4 cup of chopped walnuts is folded in with the chocolate chips. Leaving them out keeps the cookie soft, but you lose the nutty crunch.
What keeps these cookies soft and chewy?
Melted coconut oil and a short 10-12 minute bake keep the centers soft; the cookies firm up as they cool on the pan.
Recipe card below.
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Soft and Chewy Keto Chocolate Chip Walnut Cookies
Ingredients
Method
- Directions
- 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.
- Combine dry : In a large mixing bowl, whisk together the almond flour, salt, and baking soda until thoroughly combined.
- 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.
- Fold in the goodies: Gently fold the dark chocolate chips and chopped walnuts into the cookie dough until they are evenly distributed.
- 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.
- 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.
- 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.
- 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.
