Keto Chocolate Chip Cookies Recipe
These Keto Chocolate Chip Cookies are soft, chewy, buttery, and packed with chocolate—everything you want in a classic cookie without the carbs. Easy to make and impossible to resist, they prove keto desserts can be truly indulgent.
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.