Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!
Chewy Keto Chocolate Chip Cookies
A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.
On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.
It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!
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Above – watch the video how to make keto cookies.
Keto Cookies With Almond Flour
The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.
I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.
Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.
I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.
You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!
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Can Sugar Free Cookies Actually Taste Good?
Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.
One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.
One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.
All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!
Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.
For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.
If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.
(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)
*For a coconut flour version, make these Coconut Flour Cookies.
Keto Cookies
Ingredients
- 1 cup finely ground almond flour
- 2-4 tbsp chocolate chips or sugar free chocolate chips
- 2 tbsp powdered sugar or powdered erythritol OR stevia equivalent
- scant 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 2-3 tsp milk of choice, as needed
Instructions
- Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!View Nutrition Facts
Video
Notes
More Cookie Recipes:
Healthy Chocolate Chip Cookies
Breakfast Cookies (Oil Free)
Easy and delicious!
I made these for my special nephew that has limited foods he chooses eat. He gobbled them up, complete with Cookie Monster sounds effects.
A win for getting some protein and calories without white flour and butter!
forgot to say that I tripled the batch. The results were just as good. I have also made the lemon and chocolate versions of these. Such a great find to have these simple recipes.
i forgot to mention that I tripled the recipe. Results were still great!
I have also tried the lemon and chocolate versions of the recipe–all are equally good!!! I feel like I hit a goldmine finding these recipes!
This makes us so happy 🙂
I have made these 5 times; 3 times as written and twice with lemon extract instead of vanilla. My husband loves them all, but especially the lemon. My grandchildren love them, too-even the 13 year old who won’t eat sugar-free anything. I really enjoy them, too. My cookie scoop makes 12 cookies from a batch, around 18-20 grams each. I store them in the freezer as per other comments. The dough tastes like marzipan and the cookies are soft and buttery tasting, even without butter. Awesome!
Thank you all for trying them 🙂
OMG SO YUMMY!! I tried another recipe last night and they turned out awful. I was so sad that maybe Keto cookies wouldn’t work (I’m new to low carb) but I decided to try your recipe. WOW. They’re phenomenal and so easy to make.
Thank you!!!
I attempted to make these. I followed the directions exactly and for some reason they would not flatten out. Please advise
Hi! This is an easy fix. Sometimes, depending on things like climate, elevation, and humidity (or lack thereof) where you live, the cookies might not flatten on their own. Just flatten with a fork or spoon 🙂
Absolutely love the recipe, but I’m curious to know why eggs & butter weren’t included? Those are also Keto approved ingredients that make the cookie better. I followed original recipe then added egg and butter and it elevated cookie
So delicious! Everyone in our family of 6 loved them and we have a vegan, a keto dieter, a calorie focussed dieter, an anaphylactic to egg eater and two who prefer healthier eating but not rigid. We can ALL eat these! So good. Thank you.
If you are going to use coconut flour use WAY LESS than 1 cup.
All I can say is YUM!!! I made a batch this morning. I used two tbsps of butter instead of coconut oil, baking powder (1/4 tsp + 1/8 tsp) instead of baking soda (didn’t have), and heavy whipping cream instead of milk. However, I misread tsp for tbsp for the milk and, even though my batter was wetter than it should have been, the cookies still turned out. I like powdered Besti monk fruit and allulose blend sweetener. I used two tbsps of sweetener but I think I will use three next time, as the cookies weren’t very sweet. I managed to get 10 cookies (small) out of the batch. My calculations put them at 2 grams of net carbs per cookie. Unfortunately, I ate more than I intended and now have to adjust my carbs for the rest of the day.
These are fair to middlin,’ to be honest. It’s not the fault of the recipe creator, almond flour is just not awesome. It’s super bland and kind of anemic looking. As far as keto desserts go, they are definitely worth at least 4 stars. Keto desserts just aren’t that much fun. They are like real dessert’s ugly sibling, but better than nothing, I guess.
Excellent recipe! We added crushed pecans to the mix and the taste was amazing.