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)
Attaching t cookies
I made this recipe yesterday. I did not have powdered erythritol so I used powdered coconut sugar instead (put coconut sugar in the blender to get powdered coconut sugar). (I do have a bag of Stevia but wasn’t sure if there would be an after taste so I went with the coconut sugar) I think they could have been a little sweeter. I might try a bit more of the coconut sugar next time. I also chopped a 85% dark cocoa bar in place of sugar free chocolate morsels. Overall, I was very pleased with the results. This recipe is a keeper!!
I love the photo! Love all the chocolate chips 🙂
These were great! It’s Valentine’s Day today and I am doing low carb and craving chocolate chip cookies and these were better than I expected. I used truvia and put 4T in instead of 2T so definitely need less. I also used butter flavored coconut oil as well. Thanks for the great recipe!
Thank you for this easy recipe! They are super yummy. Definitely gotta hide these.
Help! I have no idea what I’m doing wrong?! This is my second time making these and the cookie dough balls don’t flatten at all when baking. They are still round balls after I take them out.
If that happens, just flatten them with a spoon or fork, either before or after baking 🙂
I used coconut sugar in place of sweetener and they turned out perfectly <3
Mine looked very brown and stayed a dark brown the entire time? I used almond flour but other people’s pictures look lighter for them. Also, I had to use 100% cocoa chocolate but would sugar free chocolate chips be sweeter?
Hi, there are two types of almond meal. One has the skins removed and the other grinds up the skins when making the flour. Both are fine, just different colors (and the one without the skins will be a little less tough). Yes, sugar free chocolate chips that are sweetened, such as Lily’s, will be sweeter than 100% chocolate, which has no sweetness.
Would you happen to have worked out how many carbs for each cookie??
Yup! Full nutrition facts for her recipe are linked right under the recipe ingredients/instructions 🙂
Can i use olive oil instead of coconut oil?
I would think so, but unfortunately there’s just no way to know for sure unless you try. Be sure to report back if you do!
Just two weeks into my keto journey and loving it. Im not one to want to experiment with things that pretend to be other food (if that makes sense). So I was iffy on the almond flour. I have to say, these are AWESOME. The only change I made was to use half butr3ee,half coconut oil the second time around. Much tastier. So happy to have these in my back pocket. I also love that the recipe only makes a few.. stops you from eating too mamy (sorta!)
Tash