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This keto Chocolate Chip Cookie recipe makes about 16 cookies that are crispy on the outside, soft on the inside and so delicious you won’t be able to stop at just one! They are low in carbs and sugar making them the perfect keto snack.
The kids and I loved how these keto Chocolate Chip cookies turned out! They are low in carbs, made with clean ingredients, and gluten-free. Made with a combination of almond and coconut flour and other simple pantry-staple ingredients. So soft and chocolatey you won’t be able to eat just one! Perfect for those who always have a sweet tooth but looking for a low-carb dessert option.
Why you will love this recipe
- The perfect texture. They are so yummy, smell heavenly, soft on the inside, and crispy on the outside!
- Sweet and salty mix. Each Cookie is topped with some flaky sea salt, which balances out the sweetness perfectly.
- Easy recipe. Simple to prep, with only a handful of ingredients. You’ll have a big batch ready in 30 minutes!
- Sugar-free cookies. Made with sugar-free chocolate chips and granulated erythritol, these cookies are still delightfully sweet.
Ingredients Needed
- Butter or Vegan Butter: Ideally use a good quality, grass-fed, butter.
- Almond Flour: an ideal alternative to refined flour.
- Coconut Flour: Ensures that the cookies aren’t too grainy.
- Baking Soda: This ensures that the cookies rise and have a light texture.
- Granulated Erythritol: If you are not using 100% pure erythritol, your cookies will not flatten completely, but you can easily use a fork to flatten them during the cooking process.
- Shredded Unsweetened Coconut: adds some texture and flavor.
- Eggs: This will help bind the ingredients together.
- Sugar-Free Chocolate Chips: I love Lily’s chocolate chips, but you can use whatever brand you prefer.
- Flaked Sea Salt: To balance out all the other ingredients.
How to make it
- Make the cookie dough: Mix softened butter with the erythritol using a handheld mixer in a medium-large mixing bowl. Then add in the eggs, followed by the remaining ingredients. Chill in the freezer for 15 mins.
- Portion out the dough: Use a 1 ½ inch cookie scooper to drop cookie dough balls onto the baking sheet about 2 inches apart. Add extra chocolate chips now on top of the cookie dough balls if desired.
- Bake: Bake for 12-14 minutes or until edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to continue cooling.
- Serve: Sprinkle with sea salt, serve and enjoy!
My Pro Tip
Recipe Tips
- Make sure your butter and eggs are at room temp. This means they’ll incorporate into the dough better.
- If the cookies don’t drop into cookie shapes in the oven within the first 5 minutes, you can easily press them down with a fork midway through cooking.
- Use a wire rack to help the cookies cool properly, so they won’t have a soggy base.
- You can swap the chocolate chips for walnuts if you like.
- You can omit the sea salt if you wish, but it does add a lovely flavor profile.
- If you want crispier Cookies, bake them for a little bit longer. Remove from the oven when the edges go a little darker brown.
- Sweetener: for brown sugar replacement/substitutes, I used Granulated Erythritol, you may look into monk fruit sweetener, swerve brown sugar, or any other keto-approved sweeteners.
- Remove the cookies from the oven just when they start turning golden brown.
Frequently Asked Questions
Do sugar-free chocolate chips taste different from regular chocolate chips?
They may taste slightly different, but we think they are a satisfying alternative to the kind with sugar!
Can I use almond meal instead of almond flour in keto baking?
Almond meal is coarser than almond flour, which may affect the texture of the cookies. It can be used, but the result may be denser.
Can I use FEWER chocolate chips?
Yes. You can use half the amount of chocolate chips if you prefer.
Recipes you may also like
- Easy Peanut Butter Keto Cookies
- Healthy Protein Brownies Recipe
- No-Bake Keto Cheesecake Cups
- Keto Double Chocolate Cookies
- Keto Chocolate Cheesecake Mousse
Storage Recommendations
- Room Temperature: These Keto Chocolate Chip cookies will be stored perfectly on the counter for a few days in an airtight container.
- Refrigerate: If you want them to last longer, they can be kept in the refrigerator for 10 days.
- Freeze: If freezing, be sure to wrap them in parchment paper and not plastic wrap, this will keep them from getting soggy.
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Keto Chocolate Chip Cookies Recipe
These Keto chocolate chip cookies are low in carbs, crispy on the outside, and moist on the inside. Easy to make and ready in 30 minutes.
Ingredients
- ½ Cup Butter , or vegan butter works as well
- 1 Cup Almond Flour
- 3 tablespoon Coconut Flour
- 1 teaspoon Baking Soda
- ½ Cup Granulated Erythritol
- ½ Cup Shredded Unsweetened Coconut
- 2 Eggs
- ½ Cup sugar-free chocolate chips, + more for topping if desired
- Flaked sea salt for topping
Instructions
- Chop the butter into small pieces and place them in a microwave-safe bowl.
- Soften butter in the microwave for 10-15 seconds. Remove and add the granulated erythritol and beat using a handheld mixer until well combined.
- Add in the eggs and beat just until combined. Mix in the remaining ingredients until a dough forms. Chill dough in the freezer for 15 minutes.
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- Use a 1 ½ inch cookie scooper to drop cookie dough balls onto the baking sheet about 2 inches apart. Add extra chocolate chips now on top of the cookie dough balls if desired.
- Bake for 12-14 minutes or until edges is golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to continue cooling
Notes
- Make sure your butter and eggs are at room temp. This means they’ll incorporate into the dough better.
- You can swap the butter out for ghee.
- If the cookies don’t drop into cookie shapes in the oven within the first 5 minutes, you can easily press them down with a fork midway through cooking.
- If you are not using 100% pure erythritol, your cookies will not flatten completely.
- Ideally use good quality, grass-fed, butter. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly.
- Use a wire rack to help the cookies cool properly, so they won’t have a soggy base.
- You can swap the chocolate chips for walnuts if you like.
- You can omit the sea salt if you wish, but it does add a lovely flavor profile.
- These Keto Cookies are done when the edges are starting to brown. They will still be lovely and soft on the inside!
- If you want crispier Keto Cookies, bake them for a little bit longer. Remove from the oven when the edges go a little darker brown.
Nutrition
Calories: 149kcalCarbohydrates: 6gProtein: 2gFat: 13gSaturated Fat: 7gCholesterol: 35mgSodium: 140mgPotassium: 23mgFiber: 2gVitamin A: 205IUCalcium: 20mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
So these a were ahhmazing!!
The whole family enjoyed them, including my husband who hates “healthier versions”
yay! so glad you guys loved it
Can the batter be saved for later? Like in the freezer. Even though they are healthy I have such a sweet tooth that they’ll be gone in a day or two. lol
Yes, you can save the batter!
Thank you for this recipe! These cookies were delicious, Rena!
Thank you so much Ciarra!