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)
This was My first time making almond flour anything . I recently have started low sugar low carb diet due to food intolerances recently. These cookies taste so good!! My 6 year old likes them as well. I’m excited to try more of your recipes in the future.
I just made a batch and this is my first ever comment on any recipe but I had to come and say they turned out AWESOME!!!! My husband and I loved them. Thank you for the delicious recipe xoxo
Made these tonight. Couldn’t understand how they could taste buttery with no butter in the recipe. These were far too coconutty. I can’t stand coconut, so I made a second batch using butter instead, and they were much better. Next time I will sub part of the powdered Swerve with some brown sugar Swerve and see if they taste more like regular chocolate chip cookies. All in all, though, a decent base.
Really really good. Have been on keto but have a very sweet tooth!!! These taste better then ones with carbs!!! I hate monk fruit and stevia so I used allulose and they have no aftertaste. Thanks for the delish recipe.
Wonderful! Satisfied that craving.
I used my cookie scoop and got 14, rolled them into balls then smashed them with my palm to get a good cookie shape.
I didn’t have chips so after they cooled I used a piping tip to spot-inject them with America’s Test Kitchen dark chocolate fudge sauce (subbed allulose and cream in their recipe). A simple ganache should work too.
Just want to add that I mixed in a few drops of maple extract for some brown sugar flavor.
That sounds brilliant!
Great recipe. I was surprised. Im gluten free, and keto loved this.
Tried this recipe, came out on …taste is there, but after putting them in the fridge to cool, they were still very floppy…..like they weren’t ” solid”…
These are amazing! I have recently changed my diet where I am trying to cut out sugary snacks and try to have healthier alternatives, and these keto chocolate chip cookies did not disappoint! They taste delicious! I used Lily’s chocolate chips and Lakanto monkfruit sweetener with erythritol. I like how this recipe is so simple and quick to make. It definitely satisfies the sweet cravings that I have sometimes. This recipe is my go to recipe for chocolate chip cookies now =)
I made these with coconut flour and the optional chocolate chips (Hershey’s sugar free). They came out perfectly and were delicious. A definite keeper!
These are great and this recipe makes the perfect amount for two cookie lovers like my husband and myself.
I use one tbsp each of butter and coconut oil.