I have to be honest with you. I love cookies. But when I started eating keto, I thought I had to give them up forever. Then one day, I thought, why not make a version that fits keto?
After a few tries, I finally made these keto chocolate chip cookies—and wow, they taste just like the real ones. Soft in the middle, a little crispy on the edges, and full of melty chocolate chips.
Trust me, once you bake these, you’ll never feel like you’re missing out again.
Why Keto Cookies Are Different
Regular cookies are full of sugar and flour, which are not keto-friendly. Keto cookies, on the other hand, use low-carb ingredients like almond flour and sugar substitutes.
This means you can enjoy cookies without kicking yourself out of ketosis. The best part? They taste so close to real cookies, you won’t even notice the difference.
Ingredients You’ll Need
Here’s what you’ll need to make these cookies:
- Almond flour – This is the base instead of regular flour.
- Butter – Gives that rich, classic cookie taste.
- Egg – Helps bind the dough.
- Erythritol or monk fruit sweetener – Keeps it sweet without the sugar.
- Vanilla extract – Adds flavor.
- Sugar-free chocolate chips – The star of the show.
- Baking powder – For a little lift.
- A pinch of salt – To balance everything.
Step-by-Step Recipe
Step 1: Mix the Wet Ingredients
In a bowl, beat the softened butter, sweetener, egg, and vanilla extract until smooth and creamy.
Step 2: Add the Dry Ingredients
Now add the almond flour, baking powder, and salt. Mix until you get a dough.
Step 3: Fold in the Chocolate Chips
Gently mix in the sugar-free chocolate chips. Don’t overmix—just enough to spread them out.
Step 4: Shape and Bake
Scoop small balls of dough onto a lined baking sheet. Press them down slightly. Bake at 350°F (175°C) for 10–12 minutes or until golden brown on the edges.
Step 5: Cool and Enjoy
Let them cool for 10 minutes. They will set as they cool. Then… take a bite. Heaven.
Tips to Make Them Perfect
- Use room temperature butter for easier mixing.
- Don’t skip the cooling step—cookies firm up as they cool.
- If you like crunchier cookies, bake a couple of minutes longer.
- For softer ones, take them out as soon as the edges turn golden.
Why You’ll Love These Cookies
I promise you, these cookies will change how you look at keto desserts. They’re quick to make, require simple ingredients, and taste like the real deal. The best part? You can enjoy them guilt-free while staying on track with your keto goals.
FAQs About Keto Chocolate Chip Cookies
Q: Can I use coconut flour instead of almond flour?
A: Not directly. Coconut flour is very absorbent. If you do, you’ll need to adjust the recipe (usually much less coconut flour and more eggs).
Q: Which sweetener is best?
A: I recommend erythritol, monk fruit, or a blend. Avoid liquid sweeteners because they can change the texture.
Q: How do I store these cookies?
A: Keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for later.
Q: Are these cookies chewy or crispy?
A: They’re soft and chewy in the middle with slightly crispy edges.
Q: Can I make them dairy-free?
A: Yes! Just replace butter with coconut oil or a dairy-free butter substitute.