5-Ingredient Keto Chocolate Chip Cookies

These 5-Ingredient Keto Chocolate Chip Cookies are buttery, chewy, and studded with gooey sugar-free chocolate chips, all while staying low in carbs and keto-friendly. Almond flour provides a tender, nutty crumb, keto sweetener delivers sweetness without a sugar spike, and an egg binds everything together for sturdy yet soft cookies. With crisp edges and soft centers, they are ideal for quick sweet cravings, pairing with keto ice cream, or stocking the freezer for make-ahead snacks. Simple to prepare and made from pantry staples, this recipe keeps dessert firmly on your keto menu.

Course Dessert, Snack

Cuisine American

Keyword 5-ingredient recipe, almond flour cookies, keto cookies, keto dessert, low carb cookies, sugar-free chocolate chip cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 130kcal

Equipment

Mixing bowl
Hand mixer or whisk
Spatula
baking sheet
Parchment Paper
Cookie scoop or tablespoon
cooling rack

Ingredients

Cookie Dough

1 1/2 cups finely blanched almond flour not almond meal, spooned and leveled
1/2 cup granulated keto sweetener such as erythritol, allulose, or a monk fruit blend
1/3 cup unsalted butter melted and slightly cooled
1 large egg at room temperature
1/3 cup sugar-free chocolate chips sweetened with stevia, erythritol, or allulose

Optional Flavor Boosts

1/2 teaspoon pure vanilla extract optional but recommended
1/8 teaspoon fine sea salt optional, enhances sweetness

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl whisk the melted butter, keto sweetener, egg, vanilla extract if using, and sea salt until smooth and well combined.
Add the almond flour to the bowl and stir with a spatula until a thick, cohesive dough forms with no dry pockets of flour.
Fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough.
Let the dough rest at room temperature for about 5 minutes to allow the almond flour to hydrate and the dough to thicken slightly.
Use a cookie scoop or tablespoon to portion the dough into 12 mounds on the prepared baking sheet, spacing them a few inches apart.
Gently flatten each mound with your fingers or the back of a spoon into a thick disc since the cookies will not spread much while baking.
Bake the cookies for 10 to 12 minutes until the edges are just turning golden and the centers look set but still soft.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 10 minutes to firm up before transferring them to a cooling rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Notes

For chewier cookies use an allulose-based sweetener, and for crisper edges opt for erythritol or a blend that contains erythritol. If your dough feels too soft to shape, chill it in the refrigerator for about 10 minutes before scooping. Be careful not to overbake; almond flour cookies firm up as they cool and can become dry if baked too long. To rewarm, place a cookie on a baking sheet in a 300°F oven for a few minutes until just warmed through. Always verify that your sugar-free chocolate chips and sweetener are truly low carb and free of added sugar to keep the recipe strictly keto.

Nutrition