These Keto chocolate chip cookies use almond flour as the main ingredient and are sweetened with your choice of Keto brown sugar and your favorite white sugar substitute. They turn out amazingly soft yet a little crunchy and are super hard to stop eating. You'll wonder how you ever survived before finding this recipe!
Truth be told - the Keto diet can be hard to stick with so one of my hacks is that I make a batch of these keto cookies every so often and pull one out of the freezer whenever I just really need something sweet.
This keeps me from eating an entire batch and really helps to satisfy my craving.
Ingredients
OK. OK. I know the list of ingredients is a little long but if you have been doing Keto for long at all, these should be totally familiar to you and the little of this and little of that helps so much with helping them taste like the real deal.
- Butter - softened but not fully melted. I prefer unsalted because I want to be able to control the amount of salt and use Real Salt *.
- Keto brown sugar - If you haven't tried Besti Monk Fruit Allulose Blend Brown, I highly recommend it. It tastes great and doesn't give me a sugar high.
- Keto white sugar - such as Besti Monk Fruit Allulose Blend Crystallized sweetener
- Egg yolk - this helps to bind them and rise
- Whole milk - just a bit cause you need a little liquid. I didn't test all the options, but any milk substitute should work fine.
- Vanilla - this is a lot of what gives chocolate chip cookies their unique flavor
- Almond flour * - this is the main ingredient and a staple in Keto baking. It's high in protein and since it is just ground-up almonds, it has hardly any carbs but has the benefits of a little fiber. I do not recommend any substitutions.
- Coconut flour * - just a little to give them some lift and smooth them out.
- Stevia-sweetened chocolate chips - aren't these the best?
- Flaky sea salt, for topping - once you buy this stuff, you will find yourself putting it on way too many things. It's just so good and the complement of the sweet and the salty is unbeatable. I just can't get enough of it. It looks pretty too. . .
How to make
Time needed: 33 minutes.
These look and taste as close to the real deal as you can get!
- Butter and sugar
Preheat the oven and prep the baking trays then whisk together the Keto brown sugar and white sugar equivalents.
- Egg yolk, milk, and vanilla
Whisk in the egg yolk, milk, and vanilla
- Stir in dry ingredients
Stir in the almond flour *, coconut flour *, salt, and baking soda.
- Add chocolate chips
Stir in the chocolate chips
- Place dough on trays
Use a 1 ½-tablespoon scoop to measure out the dough. Roll it into balls, arranging them 6 to 8 per tray.
- Chill
Pop the whole tray in the freezer to chill the dough balls for 5 minutes. Transfer the tray from the freezer directly to the oven.
- Bake
Bake the cookies one tray at a time until they’re golden around the outside but still look a touch doughy in the center, about 9 minutes.
FAQ
We're talking regular, mainstream cookies. First of all - can you stop at just one? Second, are you sure how many carbs are in that one cookie? They can have a range of 10 to 20 or more carbs in that one cookie. Third, your brain gets a taste for "regular" sugar and just wants more. You are trying to train your brain that it doesn't need sugar. Bottom line - don't do it. Especially when there are so many good substitutes like these cookies out there.
I prefer ChocZero's dark chocolate chips (linked to in the recipe) since they are sweetened with monkfruit but some people report a problem with their blood sugar after eating them.
If that's you, try some cacao nibs since they aren't sweetened at all.
Desserts are fine to eat on the Keto diet as long as you are staying under your total carb limit for the day or week - whichever way you keep track.
As with everything, moderation is key. One of the reasons I like to indulge in a Keto dessert from time to time is so I feel satisfied and don't go crazy every once in a while and eat 300 carbs worth of desserts in one sitting since I can't take it anymore and just have to have something sweet.
Yes! They don't taste quite the same but they are almost as good and are my favorite thing to do.
It not only keeps me from eating too many when I first make them, but I also don't have to make them so often and I can easily pull out a quick treat whenever I want one.
I just unthaw it on the counter in the bag with it open for about half an hour and that does the trick.
They are really good if you put them in the toaster oven and bake them on 300 for a few minutes to just warm them up and make them nice and soft.
To freeze them, if I'm feeling ambitious, I'll put parchment paper between them and put them in quart freezer bags. Or wrap them individually in plastic wrap. Sometimes I'll put them in freezer bags without anything between them and sometimes they are fine but sometimes they stick together so it's a bit of a gamble.
Recipe
Keto Chocolate Chip Cookies Recipe
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 minutes
- Yield: 14 cookies 1x
Description
These use almond flour as the main ingredient and are sweetened with your choice of Keto brown sugar and your favorite white sugar substitute. They turn out amazingly soft yet a little crunchy and are super hard to stop eating. You'll wonder how you ever survived before finding this recipe!
Ingredients
- ¼ cup unsalted butter, softened but not fully melted
- ¼ cup keto brown sugar (such as Swerve Brown or Besti Monk Fruit Allulose Blend Brown)
- ¼ cup granulated or crystallized monkfruit/allulose blend (such as Besti Monk Fruit Allulose Blend Crystallized)
- 1 large egg yolk
- 1 tablespoon whole milk
- 1 ½ teaspoons vanilla
- 1 cup almond flour *
- ½ tablespoon coconut flour *
- ¼ teaspoon Real Salt *
- ¼ teaspoon baking soda
- ¾ cup Keto chocolate chips * or cacao nibs *
- Sea salt flakes *, for topping (optional)
Instructions
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Whisk together the butter, keto brown sugar, and granulated monkfruit/allulose blend in a bowl.
- Whisk in the egg yolk, milk, and vanilla.
- Stir in the almond flour, coconut flour, salt, and baking soda.
- Stir in the chocolate chips.
- Use a 1 ½-tablespoon scoop to measure out the dough. Roll it into balls, arranging them 6 to 8 per baking sheet.
- Pop the whole tray in the freezer to chill the dough balls for 5 minutes. Transfer the baking sheet from the freezer directly to the oven.
- Bake the cookies one tray at a time until they’re golden around the outside but still look a touch doughy in the center, about 9 minutes.
- If using the flaky sea salt, lightly sprinkle each cookie right when they come out of the oven.
- Let the cookies cool for 10 minutes on the tray before transferring them to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to one week.
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