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There are very few smells as comforting as chocolate chip cookies baking in the oven. That warm, buttery aroma drifting through the house has a way of slowing everything down and making life feel a little sweeter. For many of us, chocolate chip cookies are tied to memories—after-school snacks, late-night baking sessions, sneaking one more cookie off the tray while they’re still warm.
Going keto doesn’t magically erase those cravings.
In fact, cookies are often the first thing people say they miss when they cut out sugar and flour. And for a long time, keto cookies had a reputation for being dry, crumbly, or tasting more like almond paste than an actual cookie.
These Keto Chocolate Chip Cookies are here to change that story.
They’re soft in the center, lightly crisp at the edges, buttery, rich, and loaded with melty chocolate chips—everything a classic cookie should be, just without the carbs. They don’t feel like a “diet cookie.” They feel like a real cookie that happens to be keto-friendly.
If you’ve been searching for a low-carb dessert that truly satisfies, this is the recipe to bookmark.
Why You’ll Love This Recipe
These keto chocolate chip cookies hit every craving note:
- 🍪 Soft & chewy texture – Not dry, not crumbly
- 🍫 Loaded with chocolate chips – Every bite counts
- 🧈 Rich, buttery flavor – Just like classic cookies
- ⏱️ Quick to make – No chilling required
- 🥗 Low carb & keto-approved – No sugar, no flour
- 👨👩👧👦 Family-friendly – Non-keto eaters love them
- ❄️ Freezer-friendly – Bake now, enjoy later
- 🔁 Reliable results – Works every single time
My Personal Experience
I’ve tested more keto cookie recipes than I can count. Some spread too much. Some don’t spread at all. Some taste fine on day one and turn dry the next day. And some… well, let’s just say they’re better forgotten.
These cookies came together after I stopped trying to “recreate” cookies and instead focused on what makes cookies great in the first place: fat, balance, and texture.
The first batch came out of the oven looking exactly like traditional chocolate chip cookies. Golden edges, soft centers, chocolate pools on top. I broke one in half while it was still warm, and the center bent instead of snapping. That’s when I knew.
Now, these cookies are my go-to:
- When I want a keto dessert that doesn’t feel keto
- When guests come over
- When chocolate cravings hit hard
- When I need a freezer treat ready to go
They’ve become one of the most repeated bakes in my kitchen—and once you try them, you’ll understand why.
Required Equipment
Baking Sheet
A standard baking sheet gives the cookies space to spread evenly.
Parchment Paper
Prevents sticking and helps cookies bake evenly.
Mixing Bowls
One for dry ingredients, one for wet ingredients.
Whisk or Spatula
For mixing without overworking the dough.
Cookie Scoop or Spoon
Ensures evenly sized cookies that bake consistently.
Ingredients & Substitutions
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup powdered keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup sugar-free chocolate chips
Why Each Ingredient Matters
- Almond flour – Provides structure and softness
- Coconut flour – Absorbs moisture and improves chew
- Butter – Essential for flavor and tenderness
- Powdered sweetener – Dissolves smoothly, no grit
- Egg – Binds and adds chew
- Vanilla – Enhances sweetness perception
- Chocolate chips – The heart of the cookie
Substitutions & Adjustments
- Butter → Ghee for a deeper flavor
- Powdered sweetener → Allulose-based preferred for softness
- Chocolate chips → Chopped sugar-free chocolate bar
- Dairy-free → Coconut oil + dairy-free chips (texture changes slightly)
How to Make Keto Chocolate Chip Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together almond flour, coconut flour, baking soda, and salt until evenly combined.
Step 3: Cream Butter and Sweetener
In another bowl, add softened butter and powdered keto sweetener. Mix until light and creamy.
Step 4: Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture and mix until smooth.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Step 6: Fold in Chocolate Chips
Gently fold in the sugar-free chocolate chips until evenly distributed.
Step 7: Scoop and Shape
Scoop dough onto the baking sheet, spacing cookies about 2 inches apart. Lightly press down the tops.
Step 8: Bake
Bake for 10–12 minutes, until edges are set and centers are still soft.
Step 9: Cool
Let cookies cool on the baking sheet for 10 minutes before transferring. They firm up as they cool.
Common Mistakes to Avoid
- Overbaking (causes dryness)
- Using granulated sweetener (gritty texture)
- Skipping coconut flour
- Overmixing the dough
- Moving cookies too early
Pro Tips for Best Results
- Use powdered sweetener for smooth texture
- Remove cookies when centers look slightly underbaked
- Let cookies cool fully before judging texture
- Add extra chips on top before baking for bakery look
- Store with parchment between layers
Keto Benefits of Almond Flour (Main Ingredient)
Almond flour is a keto staple because it’s:
- Low in net carbs
- High in healthy fats
- Naturally gluten-free
- Mild in flavor
- Excellent for baking
It creates baked goods that feel indulgent without the sugar crash.
Variations You Can Try
Double Chocolate Cookies
Add cocoa powder to the dough.
White Chocolate Macadamia
Swap chips and add chopped nuts.
Peanut Butter Chocolate Chip
Add sugar-free peanut butter.
Air Fryer Cookies
Air fry at 325°F for 7–8 minutes.
Tips for This Recipe
- Best enjoyed slightly warm
- Freeze dough balls for later
- Cookies soften after storage
- Perfect with keto milk or coffee
Optional Additions
- Chopped walnuts or pecans
- Espresso powder
- Sea salt flakes on top
- Cinnamon
Serving Ideas
Serve with:
- Keto coffee
- Unsweetened almond milk
- Keto ice cream
- After-dinner dessert plate
Perfect for:
- Dessert cravings
- Meal prep treats
- Holiday baking
- Late-night snacks
Storage Recommendations
Room Temperature
Store up to 2 days in airtight container.
Refrigerator
Store up to 7 days.
Freezer
Freeze baked cookies or dough for 2 months.
Reheating
Warm briefly for soft centers.
Frequently Asked Questions
1. Are these really soft and chewy?
Yes, especially with powdered sweetener.
2. Can I make them crispier?
Bake 1–2 minutes longer.
3. Do they taste almondy?
Very mild and balanced.
4. Can I use only almond flour?
Texture will be softer but workable.
5. Are these freezer-friendly?
Yes, both baked and unbaked.
6. Can kids eat these?
Absolutely.
7. Do they spike blood sugar?
They’re designed to stay keto-friendly.
Nutritional Breakdown (Per Cookie)
Approximate values:
- Calories: ~160
- Protein: ~4 g
- Fat: ~14 g
- Total Carbs: ~4 g
- Fiber: ~2 g
- Net Carbs: ~2 g
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: ~22 minutes
- Course: Dessert
- Cuisine: Keto / Baking
- Servings: 12 cookies
- Calories: ~160 each
Keto Chocolate Chip Cookies Recipe
Equipment
- Mixing Bowls
- Baking Sheet
- Cookie Scoop
- Hand mixer or stand mixer
- Cooling rack
Ingredients
- Almond flour – 2 cups 200 g
- Coconut flour – ¼ cup 30 g
- Butter unsalted, softened – ½ cup (113 g)
- Egg – 1 large
- Powdered keto sweetener – ¾ cup 150 g
- allulose-based preferred for softness
- Sugar-free chocolate chips – ¾ cup 120 g
Optional but Strongly Recommended
- Baking soda – ½ teaspoon
- Salt – ¼ teaspoon
- Vanilla extract – 1 teaspoon
Instructions
- In a medium bowl, add the almond flour, coconut flour, baking soda, and salt. Whisk everything together thoroughly to break up any lumps and ensure the dry ingredients are evenly mixed. This step helps the cookies bake evenly and prevents dense spots in the dough.
- In a separate mixing bowl, add the softened butter and powdered keto sweetener. Using a spoon, spatula, or mixer, cream them together until the mixture looks light, smooth, and slightly fluffy. Take your time here—properly creaming the butter and sweetener is key to soft, chewy cookies.
- Add the egg and vanilla extract to the butter mixture. Mix well until fully incorporated and the batter looks smooth and cohesive, with no streaks of egg remaining.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. The dough should be soft and slightly thick, but not dry. Avoid overmixing, as this can affect the final texture of the cookies.
- Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough. If desired, save a few chips to press on top of the cookies before baking for a bakery-style look.
- Scoop portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Lightly press down the tops with your fingers or the back of a spoon to help the cookies spread evenly while baking.
- Place the baking sheet into a preheated 350°F (175°C) oven and bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring. The cookies will firm up as they cool while staying soft and chewy inside. Enjoy warm or once fully cooled.
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