Keto Chocolate Chip Cookies

It’s an easy recipe that I love to make with my kids! The leftovers keep well for several days and you can also successfully freeze them.

Ingredients

You’ll only need a few ingredients to make these keto chocolate chip cookies. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: They are buttery, soft, and very flavorful. The chocolate chips melt into the tasty dough and give you the best chocolaty experience. Even my teenage testers, my toughest critics, loved them and deemed them as “definitely blog-worthy!” 🍪

Unsalted butter: You can possibly use salted butter and omit the salt, but I haven’t tried that.Sweetener: I use stevia glycerite. I believe you can use a granulated sweetener instead.Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.Egg: I use large eggs in all my recipes, this one included.Almond flour: A wonderful flour substitute that bakes really well. I use blanched ultra-fine flour in this recipe.Kosher salt: Coarser than table salt or sea salt and has less sodium per serving. If using fine salt, use less of it.Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.Dark chocolate chips: As dark as you can go and still enjoy the taste. I typically use 85% cacao. You can also use sugar-free chocolate chips if you like them.

Instructions

Making these keto chocolate chip cookies is easy! The detailed instructions are included in the recipe card below. Here are the basic steps:

Using a handheld electric whisk, beat together the butter, stevia, vanilla, and egg.Next, add almond flour, salt, and baking soda.Switch from the electric whisk to a rubber spatula, and fold in the chocolate chips.Use a 2-tablespoon scoop to scoop out the batter into a parchment-lined cookie sheet. Gently flatten.Bake the cookies for about 14 minutes at 350 degrees F. Let them cool on the baking sheet before enjoying them.

Expert tips

I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don’t recommend using almond meal in this recipe. In addition, I also recommend that you measure the almond flour by weight if possible, for the most accurate results.

Frequently asked questions

Variations

The best way to vary this recipe is to use different flavor extracts. So while vanilla extract is a classic addition, you could try using almond extract, coconut extract, chocolate extract, or even orange extract. You can also add some chopped nuts to these cookies. Try adding ¼ cup of chopped walnuts or pecans.

Serving suggestions

These cookies are wonderful all by themselves. But for a truly indulgent experience, serve them with some keto hot chocolate. You can also crumble them on top of chocolate yogurt or homemade frozen yogurt.

Storing leftovers

You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they’re completely cool. Place them in freezer bags and freeze them for up to three months.

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