This Keto Chocolate Chip Cookies recipe is sure to become a favorite! Made with low carb almond flour, these are soft, chewy, and have a cookie-dough texture. I like to mix sugar free chocolate chips and 90% dark chocolate — customize to your liking and carb needs! 3 NET CARBS PER COOKIE
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The BEST Chewy Keto Chocolate Chip Cookie
These cookies are better than I imagined to be true. A traditional cookie recipe gets it’s chewy texture from sugar — and if you’ve ever omitted sugar (or part of it) from a recipe, you know that chewy texture is sacrificed in the name of a healthier cookie.
I’ve been on the search for a truly low carb cookie that tastes as delicious as “regular” cookie for a while – and I finally found the one!
These thick, soft, and chewy chocolate chip cookies have an absolutely addicting texture. Plus, with only 1 net carb, they are the perfect quick grab-and-go breakfast (not every day, but life happens!), snack, or evening dessert.
Ingredients in Low Carb Chocolate Chip Cookies
- Almond flour (my favorite low carb flour to work with)
- Butter and coconut oil (healthy fat sources – use grass fed butter for the healthiest cookie)
- Sweetener – these were tested with my favorite erythritol/monk fruit sweetener from Zensweet.
- Gelatin – this is the magic ingredient that adds back in the chewy texture! Use a grass fed variety for the healthiest cookie.
- Sugar free chocolate chips, or use a combo of sugar free chocolate chips and 90% dark chocolate for the best flavor. Using all 90% dark chocolate will add 1 gram of carbs per cookie.
- The usual suspects – baking soda, salt, and vanilla.
How to Make One Bowl Almond Flour Cookies
- Add softened butter, coconut oil, and sweetener to a mixing bowl, and use a hand mixer to whip the butter and sweetener together until fluffy. This can also be done in a stand mixer.
- Next, add in egg, vanilla, gelatin, salt and baking soda. This allows the ingredients to be fully incorporated into the dry ingredients without needing to mix dry ingredients together in a separate bowl. Use the hand mixer to mix together well.
- Add in almond flour, and use a spoon to mix into the wet ingredients until no dry flour remains.
- Mix in chocolate chips, or combination of chocolate chips and dark chocolate chunks.
- Form cookies on a baking tray — this step is important to come out with a regular shaped cookie. These will not spread out while baking. I use a heaping tablespoon of dough, and create balls, and then gently press the ball down into a thick cookie shape. Sprinkle a few extra pieces of chocolate on top!
- Bake for 9 minutes. The cookies will look under baked at this point. I highly recommend taking them out at this stage! As they cool, they will firm up and they taste like a combination of a baked cookie and cookie dough. You can continue baking for an additional 2-3 minutes if you prefer a cookie that’s a bit crunchy on the outside.
- Store cookies in the refrigerator or the freezer for the freshest tasting cookies! They hold up well at room temperature if you pack them for snacks.
Make your Perfect Low Carb Cookie
I am not a “simple” cookie person. My cookie personality is probably best described as “everything but the kitchen sink.”
If you’re like me, try these keto-friendly additions!
- Pecans, walnuts or macadamia nuts
- Coconut flakes (unsweetened, or course!)
- Cinnamon or ginger powder (turmeric is good also, in small quantities!)
- Pork rinds. JUST KIDDING! Do not eat pork rinds at any point, in any recipe. But crumbled bacon is something people add to cookies, if you like the sweet/salty combo!
- Freeze dried raspberries
Whatever you try, be sure to let me know how much you LOVED these cookies! Share them on Instagram or Facebook and be sure to tag @BlissfullyLowCarb and use the hashtag #BlissfullyLowCarb so we can all see your creation!
Keto Chocolate Chip Cookies
- 1/4 cup butter softened
- 3 tablespoons coconut oil
- 1/4 cup monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoon grass fed gelatin or sub 1/3 teaspoon agar agar – see notes
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups almond flour
- 1/3 cup sugar free chocolate chips or sub chopped 90% dark chocolate
- Preheat oven to 350º F.
- Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
- Next, add in egg, vanilla, gelatin, baking soda, and salt. Use the mixer to beat together well.
- Add the almond flour, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
- Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Mix in.
- Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls. Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
- Using hands or the bottom of a flat measuring cup, flatten cookies to desired shape. Slightly thicker cookies will have a chewier, softer texture.
- Bake cookies for 9 minutes. They will look underbaked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
- Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.