If you’re looking for a delicious chocolate chip cookie recipe to help you stick to your keto diet, you’ll love eating these keto chocolate chip cookies. They are warm and gooey with a perfectly chewy texture that will satisfy your sugar craving in no time!
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❤️ Why you’ll love it
One of the hardest parts of going keto is ditching the sugar! Fortunately,there are amazing keto cookie recipes that satisfy your sweet tooth without kicking you out of ketosis. They’re also low in carbs and high in fat,making them a great option if you’re following a ketogenic diet.
Even better,this recipe is super easy to make,requiring only a few simple ingredients,and they’ll be totally done in less than 30 minutes!
🥘 Equipment Used
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These almond flour chocolate chip cookies require just a few simple tools you likely already have on hand,like a mixing bowl,measuring cups and spoons,a cookie scoop or spoons,baking sheet,parchment paper,and a wire rack.
This recipe is easy to make by hand,but you can also use a hand mixer or a stand mixer.
🧾 Ingredients Used
- Almond flour: This low-carb flour is a great substitute for regular flour in keto baking. It’s also a good source of protein,healthy fats,and fiber.
- Butter: Use unsalted butter that’s been softened or melted to make mixing with the other ingredients easier.
- Sugar-free chocolate chips:Look for sugar-free chocolate chips that are sweetened with a keto-friendly sweetener like erythritol or stevia. I like Lily’s chocolate chips,but you can use any.
- Baking powder: This leavening agent helps the cookies rise and gives them a lighter texture.
- Sugar-free maple syrup: Use a sugar-free maple syrup that’s sweetened with a keto-friendly sweetener like monk fruit or stevia. It will add sweetness and moisture to the cookies.
- Vanilla extract: Natural vanilla extract has the best flavor and will give your cookies a great flavor and aroma.
🔪 How To Make This Recipe
- Preheat your oven to 350°F.
- Add the almond flour and baking powder to a large bowl,then mix well.
- Add the melted butter,vanilla extract,and sugar-free maple syrup to the almond flour mixture and stir until the cookie dough is thoroughly combined.
- Fold the sugar-free chocolate chips into the mixture. Make sure to distribute the chocolate chips evenly.
- Using a cookie scoop,scoop the dough into 12 equal portions. Place them on a cookie sheet lined with parchment paper. Flatten each cookie slightly with a fork or the bottom of a glass to about ½ inch thick.
- Bake for 12-15 minutes or until the cookies are lightly golden. The baking time may vary depending on your oven,so watch the cookies after the 10-minute mark.
- Remove the baking sheet from the oven. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. The cookies may be fragile when warm,so handle them gently.
🥫 Storing and Reheating
Be sure to let your keto chocolate chip cookies cool completely on a wire rack after baking. Once they’re cool,place them in an airtight container. Store the cookies at room temperature for approximately 3 days. These keto cookies will also last in the fridge for up to a week.
If you want to freeze the cookies,tightly wrap them in plastic wrap or foil,then store them in a freezer-safe container or zip-top bag. The fully baked cookies can be stored in the freezer for 1-2 months. Leave the cookies at room temperature for several hours or in the fridge overnight to thaw before eating.
Reheat the cookies in the microwave or bake them in the oven at 350 degrees F for 5 minutes,if desired.
💭 Tips and Variations
- Use room temperature or melted butter: Softened or melted butter will mix more easily with the other ingredients and make for a smoother dough.
- Use a cookie scoop: A cookie scoop will help you portion the dough evenly and make round cookies.
- Don’t overmix the dough: Overmixing the dough can lead to tough cookies. Carefully mix the dough just until the ingredients are combined.
- Chill the dough: If it is too soft or sticky,chill it in the fridge for 30 minutes before baking.
- Use parchment paper: Line your baking sheet with parchment paper or a reusable baking mat to keep the cookies from sticking and to make cleanup easier.
- Don’t overbake the cookies: Overbaking the cookies can make them dry and crumbly. Check the cookies after 10 minutes and remove them from the oven when they’re lightly golden.
- For extra flavor:Add dark chocolate chips for a richer flavor,½ cup of chopped nuts for crunchiness,or a teaspoon of instant coffee powder for a mocha flavor.
- For a more traditional chocolate chip cookie texture: Use one teaspoon of baking soda instead of baking powder.
- To enjoy nice crispy edges: Bake for 1-2 minutes longer.
🍽️ What can I eat this recipe with?
This chewy keto chocolate chip cookie recipe goes great with a glass of cold coconut milk or a cup of coffee. You can also enjoy these low carb chocolate chip cookies as a snack or dessert.
👩🍳 Frequently asked questions
You bet! Although real chocolate chip cookies don’t fit into a keto lifestyle,the best keto cookies will satisfy your sweet tooth without kicking you out of ketosis. These are the best keto chocolate chip cookies because they still have that warm,gooey texture and delicious molten chocolate. Since they’re made with a sugar alternative and almond meal instead of wheat flour they’re suitable for a keto diet. You’ll still want to eat them in moderation,like any low-carb dessert,but they’re a perfect dessert recipe!
Yes,sugar free cookies can definitely be keto-friendly as long as they are low in carbs. In fact,this recipe is for keto chocolate chip cookies,which are made without sugar substitutes to make sure they’re perfect for your low carb diet.
There are a few reasons your chewy chocolate chip cookies might be dry. One reason could be that you used too much almond flour in the recipe. Another possibility is that you didn’t add enough fat to the dough. Be sure to use softened butter or coconut oil in this recipe to help keep the cookies moist. Finally,make sure you don’t overbake the cookies. They should only be in the oven for 12-15 minutes.
No,coconut flour and almond flour behave differently in recipes,and substituting one for the other can lead to a different texture and taste. You’ll need to use a specific recipe for coconut flour chocolate chip cookies instead.
Regular maple syrup contains a lot of sugar and carbs,which is inappropriate for a keto diet as it will kick you out of ketosis. You can use a sugar-free maple syrup sweetened with a keto-friendly sweetener like monk fruit or stevia.
📖 Recipe
Keto Chocolate Chip Cookies
If you’re looking for a delicious chocolate chip cookie recipe to help you stick to your keto diet,you’ll love eating these keto chocolate chip cookies. They are warm and gooey with a perfectly chewy texture that will satisfy your sugar craving in no time!
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Servings:12
Calories:193kcal
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Instructions
Preheat your oven to 350°F (180°C).
Add the almond flour and baking powder to a large bowl,then mix well.
Add the melted butter,vanilla extract,and sugar-free maple syrup to the almond flour mixture and stir until the cookie dough is thoroughly combined.
Fold the sugar-free chocolate chips into the mixture. Make sure to distribute the chocolate chips evenly.
Using a cookie scoop,scoop the dough into 12 equal portions.
Place them on a cookie sheet lined with parchment paper.
Flatten each cookie slightly with a fork or the bottom of a glass to about ½ inch thick.
Bake for 12-15 minutes or until the cookies are lightly golden. The baking time may vary depending on your oven,so watch the cookies after the 10-minute mark.
Remove the baking sheet from the oven.
Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. The cookies may be fragile when warm,so handle them gently.
Notes
- Use room temperature or melted butter: Softened or melted butter will mix more easily with the other ingredients and make for a smoother dough.
- Use a cookie scoop: A cookie scoop will help you portion the dough evenly and make round cookies.
- Don’t overmix the dough: Overmixing the dough can lead to tough cookies. Carefully mix the dough just until the ingredients are combined.
- Chill the dough: If it is too soft or sticky,chill it in the fridge for 30 minutes before baking.
- Use parchment paper: Line your baking sheet with parchment paper or a reusable baking mat to keep the cookies from sticking and to make cleanup easier.
- Don’t overbake the cookies: Overbaking the cookies can make them dry and crumbly. Check the cookies after 10 minutes and remove them from the oven when they’re lightly golden.
- For extra flavor:Add dark chocolate chips for a richer flavor,½ cup of chopped nuts for crunchiness,or a teaspoon of instant coffee powder for a mocha flavor.
- For a more traditional chocolate chip cookie texture: Use one teaspoon of baking soda instead of baking powder.
- To enjoy nice crispy edges: Bake for 1-2 minutes longer.
Nutrition
Calories:193kcal| Carbohydrates:7g| Protein:4g| Fat:18g| Saturated Fat:6g| Polyunsaturated Fat:0.3g| Monounsaturated Fat:2g| Trans Fat:0.3g| Cholesterol:20mg| Sodium:75mg| Potassium:36mg| Fiber:2g| Sugar:1g| Vitamin A:236IU| Calcium:56mg| Iron:1mg