Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies – soft, buttery, loaded with sugar-free dark chocolate, these cookies require minimal time and effort to make. Super delicious, perfect for the holidays.

Keto Chocolate Chip Cookies On Parchment Paper

These low-carb chocolate chip cookies are made with just seven ingredients and are Keto, gluten and sugar-free. Made with almond flour, that brings nuttiness, Swerve confectioners sweetener and Lilly’s sugar-free chocolate chips. Soft, slightly chewy, with golden edges.

This Keto Chocolate Chip Cookies is pretty straight forward and produces cookies that taste amazing. The dough could be made in advance and frozen for up to 1 month.

What ingredients do I need to make these Keto Chocolate Chip Cookies?

  • softened butter
  • sweetener
  • egg
  • vanilla extract (optional)
  • almond flour (super fine)
  • Xantan gum (optional)
  • sugar-free (Stevia sweetened) chocolate chips

Keto chocolate chop cookies on a baking sheet

What is the best low-carb sweetener to use in this Keto cookie recipe? Any low-carb sweetener works with this recipe.

I used powdered erythritol, because it is my favorite for cookies like these. It creates a soft texture for my ultimate keto chocolate chip cookies. I personally prefer Swerve (confectioners) sweetener.

Keto chocolate chip cookie with melted chocolate chips on top

How to make Keto Chocolate Chip Cookies?

  1. Beat together softened butter and sweetener for 2 minutes.
  2. Add egg and vanilla. Beat to combine.
  3. Add the almond flour, salt and Xantan gum. Mix to combine.
  4. Stir in the chocolate chips.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  6. Preheat oven to 350F.
  7. Line a baking sheet with parchment paper or Silpat.
  8. Scoop out about 1 1/2 tablespoon of the dough for each cookie. Roll into balls.
  9. Place on the baking sheet, leaving at least 1 inch between each cookie. Slightly flatten each ball.
  10. Bake for 12-14 minutes, until the edges are golden. Cool cookies on the baking sheet for 10 minutes, then transfer to a cooling rack.
  11. Store cookies in an air-tight container at room temperature for 5 days.

Keto chocolate chip cookies on a baking sheet with parchment paper

What chocolate to use for Keto Cookies?

Thre are quite a few brands that offer sugar-free, Swevia sweetened chocolate on the marker.

Keep in mind, that this chocolate still has carbs. It fact it adds carbs to the final product.

You can either buy a chocolate bar or a bag of low-carb chocolate chips.

You can either use dark or milk chocolate. As always, I do recommend using dark, because it is healthier, but it is up to you.

You can also find unsweetened baking chocolate, that is usually Keto friendly.

Brands that I like:

  • Lily’s – bars and chips (around 8 g net carbs for dark)
  • Trader Joes has sugar-free chocolate bars (about 12-14 g Net Carbs)
  • Lind’s 90% cocoa, if you can handle the bitterness (around 7 g net carbs)
  • Equal Exchange Organic Extra Dark Chocolate  (around 12 g net carbs)
  •  Endangered Species Panther Dark 88% (around 17 g net carbs)

More Keto Cookie Recipes:

Servings: 18

Keto Chocolate Chip Cookies

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
50 mins
Keto Chocolate Chip Cookies - soft, buttery, loaded with sugar-free dark chocolate, these cookies require minimal time and effort to make. Super delicious, perfect for the holidays.
Keto chocolate chip cookies on a baking sheet with parchment paper
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Ingredients

  • 1/2 butter butter — softened
  • 1/2 cup powdered erythritol — I used Swerve
  • 1 egg — at room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt — optional
  • 1/4 tsp Xantan gum
  • 1 cup low-carb chocolate chips — or chocolate bar chopped into tiny pieces
  • 2 1/4 cup almond flour

Instructions

  1. Beat together softened butter and sweetener for 2 minutes.

  2. Add egg and vanilla. Beat to combine.

  3. Add the almond flour, salt and Xantan gum. Mix to combine.

  4. Stir in the chocolate chips.

  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

  6. Preheat oven to 350F.

  7. Line a baking sheet with parchment paper or Silpat.

  8. Scoop out about 1 1/2 tablespoon of the dough for each cookie. Roll into balls.

    Place on the baking sheet, leaving at least 1 inch between each cookie. Slightly flatten each ball.

  9. Bake for 12-14 minutes, until the edges are golden. Cool cookies on the baking sheet for 10 minutes, then transfer to a cooling rack.

  10. Store cookies in an air-tight container at room temperature for 5 days.

Course: Dessert
Cuisine: American
Keyword: Keto Chocolate Chip Cookies

Nutrition Information

Calories: 183, Fat: 7g, Cholesterol: 9mg, Sodium: 19mg, Potassium: 3mg, Carbohydrates: 4g, Fiber: 1g, Protein: 3g, Vitamin A: 0.3%, Calcium: 3.1%, Iron: 3.2%