Keto Homemade Chocolate Chip Cookies

Chewy in the center, lightly crisp around the edges, and loaded with chocolate chips! This keto-friendly version uses low-carb ingredients to recreate the classic homemade cookie flavor without the extra sugar and carbs.

Prep: 15 min

Bake: 10–12 min

Makes: 18 cookies

Ingredients

Dry ingredients

• 2¼ cups (224 g) blanched almond flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp xanthan gum (optional, for a chewier texture)

Wet ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated keto sweetener, such as erythritol or a monk-fruit blend
• ¼ cup brown-style keto sweetener
• 1 large egg
• 2 tsp vanilla extract

Chocolate chips

– ¾ cup sugar-free chocolate chips

Note: The all-purpose flour and cornstarch in the original ingredient list are not keto-friendly, so this version replaces them with almond flour.

Instructions

1. Preheat the oven. Heat to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the dry ingredients. In a medium bowl, whisk together almond flour, baking soda, salt, and xanthan gum, if using.

3. Cream the butter and sweeteners. In a separate large bowl, beat the softened butter with both keto sweeteners for 2–3 minutes until creamy.

4. Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined.

5. Combine the mixtures. Gradually add the dry ingredients to the wet ingredients. Mix until a soft cookie dough forms.

6. Fold in the chocolate chips. Stir in the sugar-free chocolate chips, reserving a few to press on top of the cookies.

7. Chill the dough. Refrigerate for 20–30 minutes to help the cookies hold their shape.

8. Shape the cookies. Scoop the dough into approximately 18 equal portions. Place them on the baking sheet, leaving space between each cookie, and gently flatten them.

9. Bake. Bake for 10–12 minutes, until the edges are lightly golden. The centers may look slightly soft; they will firm up as they cool.

10. Cool and serve. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack.

Nutrition estimate

Per cookie, assuming 18 cookies:

• Calories: 120–145
• Protein: 3–4 g
• Fat: 11–13 g
• Total carbohydrates: 4–6 g
• Net carbohydrates: approximately 2–3 g

Values vary with the almond flour, sweetener, and chocolate chips used.

Tips for the best keto cookies

• Use finely ground blanched almond flour for a tender texture.
• Avoid substituting coconut flour in equal amounts; it absorbs much more moisture.
• Do not overbake, as almond flour cookies can dry out quickly.
• Store in an airtight container for up to 5 days, or freeze for longer storage.

Keto note: These cookies are low-carb and can fit a ketogenic diet when made with suitable sugar-free chocolate chips and sweeteners. They are a moderate-protein treat rather than a high-protein snack.