Keto Chocolate Chip Cookies

By Rena |

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 also low in carbs.

keto cookies recipe top view with a side of milk

Really loved how these Keto Chocolate Chip cookies turned out! I’ve been getting so many requests to make keto dessert recipes so here we go. Introducing to you these easy to make Keto Cookies! So chocolatey you won’t be able to eat just one!

If you’re looking for other delicious keto recipes, why not also try my Easy Peanut Butter Keto Cookies or my Keto Peanut Butter Fudge!

why you’ll love these keto cookies

  • The perfect texture. They are so yummy, smell heavenly, soft on the inside and crispy on the outside!
  • Loaded with chocolate chips. Every one of these Keto Cookies is packed with melty, chocolate chips.
  • Sweet and salty mix. Each delicious Keto Cookie is topped with some flaky sea salt, which balances out the sweetness perfectly.
  • An easy cookie recipe. Simple to prep, with only a handful of ingredients. You’ll have a big batch ready in 30 mins!
  • Sugar-free cookies. Made with sugar-free chocolate chips and granulated erythritol, these cookies are still delightfully sweet.

 

ingredients you’ll need

  • Butter or Vegan Butter
  • Almond Flour
  • Coconut Flour
  • Baking Soda
  • Granulated Erythritol
  • Shredded Unsweetened Coconut
  • Eggs
  • Sugar-Free Chocolate Chips
  • Flaked Sea Salt

 

how to make these keto chocolate chip cookies

  • Make the cookie dough. Mix softened butter with the erythritol using a handheld mixer. 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.
  • Sprinkle with sea salt, serve and enjoy!

top view of keto cookies garnished with sea salt flakes

recipe notes and tips

  • 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 fork midway through cooking.
  •  If you are not using 100% pure erythritol, your cookies will not flatten completely.
  • Ideally use a 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.

 

faq’s

Can I eat Cookies on the Keto diet?

If the cookies you are having are keto-friendly, meaning they are low in carbs the answer is yes! You can certainly have keto cookies when you are on a keto diet. These Keto Chocolate Chip Cookies are keto-friendly and low in carbs because I used sugar-free chocolate chips. Go right ahead and indulge.

bite taken off one cookie

What kind of Chocolate can I eat on keto?

Some wonder if chocolate is allowed on a ketogenic diet? So long as they are sugar-free like what I used on my Keto chocolate chip recipe or it is dark chocolate that consists of at least about 70% cocoa solids. Even better to use 100% Unsweetened Chocolate.

how to store these keto cookies

These Keto Chocolate Chip cookies will store perfectly on the counter for a few days.

If you want them to last longer, they can be kept in the refrigerator for 10 days, or you can freeze them. If freezing, be sure to wrap them in parchment paper and not plastic wrap, this will keep them from getting soggy.

side view shot of one cookie on cooling wrack

 

top view and close up of cookies

Other deliciously sweet treats

 

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keto cookies

Keto Chocolate Chip Cookies

These Keto chocolate chip cookies are low in carbs, crispy on the outside and moist on the inside. 
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 149kcal
Author: Rena

Ingredients

  • ½ Cup Butter or vegan butter works as well
  • 1 Cup Almond Flour
  • 3 Tbsp Coconut Flour
  • 1 Tsp 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 fork midway through cooking.
  •  If you are not using 100% pure erythritol, your cookies will not flatten completely.
  • Ideally use a 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: 149kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 205IU | Calcium: 20mg | Iron: 0.8mg
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Reader Interactions

Comments

  1. Andrea says

    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

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