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
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 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 for a Keto Cookie Recipe with Almond Flour
- 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. Use discount code BLISSFULLYLOWCARB for 20% off your first order!
- Collagen – this is the magic ingredient that adds back in the chewy texture! It adds no flavor and gives these a cookie-dough like texture.
- 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 Keto Almond Flour Cookies
Step 1: 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.
Step 2: Next, add in egg, vanilla, collagen, 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.
Step 3: Add in almond flour, and use a spoon to mix into the wet ingredients until no dry flour remains.
Step 4: Mix in chocolate chips, or combination of chocolate chips and dark chocolate chunks.
Step 5: Scoop cookies on a baking tray, leaving space for the cookies to spread. Do not flatten cookies – this dough is super soft and it will spread like a standard cookie!
Step 6: 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! \
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
More Keto Cookie Recipes
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
Ingredients
- 1/4 cup butter softened
- 3 tablespoons coconut oil melted and cooled
- 1/4 cup monk fruit sweetener*
- 1 egg
- 1 teaspoon vanilla
- 20 grams collagen unflavored
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups almond flour
- 1/3 cup sugar free chocolate chips** or sub chopped 90% dark chocolate
Instructions
- 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, collagen, 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.
- 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.
- Allow to fully cool. They will be very soft when still warm but will firm up after cool/ Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.
These look amazing
Delicious! Love them!
Thank you for the recipe they turned out great!
Hi. I tried this recipe today, and I had some separation after adding the egg and mixing with a hand mixer (oily-eggy mess). I used exact measurements according to recipe. (unsalted butter, coconut oil, monk fruit sweetener, egg and vanilla). I pressed on with the recipe, thinking once the dry ingredients ( gelatin, baking soda, salt, almond flour) were incorporated the dough would come together. Once the cookies were baked they looked like and had course sand or gritty texture. Any ideas what went wrong?
Very strange. My thought it that your butter was too cold and not yet at room temperature.
Keep mixing! It’s because your butter was too cold, and not quite where it needed to be. I had this happen, too. Actually had better success using the defrost button on the microwave for 30 seconds, and then refrigerating again for about 20 minutes (check every three or so minutes to make sure that it hasn’t set up too much! The butter should be super squishy)
I do not leave comments normally; unless I believe that a recipe is a very good one. I have tried making low carb cookies and desserts for a long time. Unfortunately with some very bad results and a waste of pricey ingredients . We made your Keto Chocolate Chip Cookies today. They are one of the best we have tried. The gelatin does make a difference.! My husband and I love these. Thank you!!
Thank you so much! These are great. I have a new double chocolate version ready to post soon so come back by!
Turned out great! I did not use gelatin. Didn’t have any. I’ll try it next time.
So glad to hear they worked without gelatin! Thanks for letting me know Patty. New cookie recipe coming out tomorrow!
Hi. I did today this cookies but I did put the xhantam gum because I dont know what gelatine exactly Is in spanish. I look up for It AND said It was “gelatina” or could be “grenetina”?
Could you help me please? The cookies look amazing!!!!
Es gelatina — sin flavor o azucar. You can buy it on Amazon in large containers. In the US, you can buy it in small packages where you would buy “jello.” Just don’t buy a flavored/colored one! 🙂 These cookies are amazing — enjoy!
Quick question . . . unsalted or salted butter? Thanks!
Based on your preference! I like my cookies on the salty side, so I always use salted butter. If you like to cut back on salt, use unsalted.
Great recipe 💘 the cookies
I made these today. I LOVE chocolate chip cookies and these are pretty darn good. Thanks for the recipes.
I made these today. I have gestational diabetes, but wanted something sweet. I modified the recipe a little bit. I didn’t use coconut oil, instead used 3 more tablespoons of butter. I also added 1/4 cup of Swerve brown “sugar”. These turned out good! Will definitely be making again!
I made these and added chopped walnuts, I also baked them 11 minutes, they were delicious. Great recipe.
I can’t use coconut oil, just sub in more butter or a different oil? Like a veg oil?
Yes, you can use avocado oil or melted butter! If you use butter, use 1 extra tablespoon.
Really delicious and guilt free.
Yay! I am glad you tried them.
The recipe says collegian but almost all of the comments say gelatin…they are two different things. I have both….which is correct for this recipe? If using gelatin, do you bloom it first?
Thanks for calling this to my attention! I will add this into the recipe notes. The recipe used to call for 1/2 teaspoon of gelatin, in place of the collagen. I have found that collegen “melts” and has a better texture than gelatin, while keeping the cookies chewy! You can use either version but I only use collagen for mine now.