Name: Keto Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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)

The best ever Keto Chocolate Chip Cookies. Crispy around the edges while staying soft and gooey in the center and ready in just 20 minutes.

overhead photo of a chocolate chip cookie with flaky sea salt on top — Keto Chocolate Chip Cookies

A few of my favorite healthy desserts right now are these keto fudgy almond brownies, this amazing low calorie strawberry jello parfait, and OF COURSE these amazing chocolate chip cookies. This yummy recipe is crispy around the edges while staying soft and chewy in the center, plus it is very simple and super fast to whip up, they are ready in just 20 minutes because the dough requires no chilling. AND sugar free?! Amazing. I even love to keep this cookie dough frozen in a perfect portion for whenever I want a single fresh baked cookie! I know, you wish you lived with me.

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INGREDIENTS YOU NEED TO MAKE GLUTEN FREE CHOCOLATE CHIP COOKIES

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

stack of chocolate chip cookies with flaky sea salt — Keto Chocolate Chip Cookies

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.

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