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A spatula picking up a soft baked cookie from a baking tray.
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4.66 from 20 votes

Keto Chocolate Chip Cookies

An ultra luxurious keto cookie! These almond flour cookies have a cookie-dough "ish" texture and are a great keto snack to keep on hand. 3 NET CARBS PER COOKIE
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Dessert
Cuisine: American
Keyword: keto chocolate chip cookies, keto cookies, keto desserts, low carb chocolate chip cookies, low carb cookies
Servings: 16 Cookies
Calories: 137kcal


  • 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


  • 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.



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**Cookies using all sugar free chocolate chips have 1 net carb per cookie. Adding 85% or 90% dark chocolate will raise the total net carbs to 2-3 per cookie.
Collagen is an important ingredient in these cookies. Without the collagen, they will be crumbly and will not have a chewy texture. I do not use gums in my cooking, so have not tried Xantham Gum.
**UPDATE:** These have been tested with agar agar. This is a substitution that does work and is a healthier option than using gums. It's much stronger than collagen, so you use less. Use 1/4 teaspoon in place of the collagen.


Calories: 137kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 144mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg