Keto Chocolate Chip Cookies are deliciously satisfying treats with a perfect blend of crispy edges, soft and gooey centers.

overhead photo of a chocolate chip cookie with flaky sea salt on top

Keto Chocolate Chip Cookies are a delectable treat enjoyed by many. These cookies provide a guilt-free indulgence for those who follow a keto lifestyle or simply want to reduce their sugar intake. With a combination of almond flour and other keto-friendly ingredients, these cookies offer a satisfying crunch around the edges and a soft, chewy center. The addition of sugar-free chocolate chips adds bursts of rich chocolate flavor that perfectly complements the sweetness of the cookie. These cookies can be made in no time, requiring no chilling of the dough, making them a quick and easy option for any occasion. Whether enjoyed fresh out of the oven or conveniently stored as frozen dough for future cravings, these keto chocolate chip cookies are a delightful and satisfying treat that will leave you wanting more.

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INGREDIENTS YOU NEED

3/4 cup unsalted butter softened
3/4 cup monk fruit or granulated sweetener of choice
3/4 cup swerve brown sugar
2 tsp vanilla extract
2 large eggs
2 1/4 cups almond flour
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar free chocolate chips
1/2 cup sugar free chocolate bar chopped in chunks

stack of chocolate chip cookies with flaky sea salt

Instructions To Make Keto Chocolate Chip Cookies

Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer, or using a hand mixer and a large bowl, cream together your butter, monk fruit, and brown sugar replacement until smooth and slightly fluffy looking. Then add in your vanilla and eggs and mix until incorporated.
In a separate medium bowl, whisk together your almond flour, baking soda, and salt. Slowly add into your butter mixture and mix until everything is combined. Fold in your chocolate chips.
Using a large cookie scoop (mine is 3 tbs), scoop your cookie dough onto your prepared baking sheet (do not flatten), spread about 3 inches apart. Bake for 10-12 minutes, until the edges are golden brown.
Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack. Enjoy!

Tips & Tricks

Use REAL butter. That’s right, real butter – we have no space for margarine in these!
Make sure you cream your sugars and butter together for a minimum of 5 minutes, this will give the best cookie texture.
Do not press the dough down at all on your baking sheet before baking – don’t worry, these cookies spread plenty!
You can make an entire batch and freeze any extras for later.
If you want perfectly circular cookies, use anything in the shape of a circle (slightly bigger than the cookie) and when the cookie is still warm, place your circle shape over your cookie and start circling the cookie until it is nice and circular. I usually use a glass for this.
Test one or two cookies in the oven first, if they spread too much then your ingredients got too warm and you will need to place dough balls in the freezer for about 30 minutes.