Easy Keto Chocolate Chip Cookies
These easy keto chocolate chip cookies deliver everything you love about classic cookies—soft centers, lightly chewy edges, and melty chocolate—without the carb overload. Almond flour creates a tender, slightly nutty base, while erythritol or monk fruit sweetener provides satisfying sweetness without sugar. Butter, eggs, and vanilla give richness and aroma, and sugar-free chocolate chips or chopped dark chocolate add gooey chocolate bursts in every bite. Baked until just golden around the edges, these cookies set up beautifully as they cool and stay soft for days. They store well at room temperature, freeze perfectly for future snacks, and reheat to a warm, fresh-baked texture, making them a comforting low-carb indulgence any time of day.
Servings 18 cookies
Calories 130kcal
Equipment
- Mixing bowl
- Hand Mixer
- Rubber spatula
- baking sheet
- Parchment Paper
- wire cooling rack
- cookie scoop
Ingredients
For the keto chocolate chip cookies
- 2 cups blanched almond flour spooned and leveled, not packed
- 1/2 cup granulated erythritol or monk fruit sweetener or preferred keto granulated sweetener
- 1/3 cup sugar-free chocolate chips or chopped 70% or darker chocolate
- 1/2 cup unsalted butter softened to room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder gluten free if needed
- 1/4 teaspoon fine sea salt omit if using salted butter
Instructions
- Line a baking sheet with parchment paper and set it aside, then preheat the oven to 350°F.
- Add the softened butter and granulated keto sweetener to a mixing bowl and beat with a hand mixer until light, fluffy, and well combined.
- Beat in the egg and vanilla extract until the mixture looks creamy and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl whisk together the almond flour, baking powder, and salt until no lumps remain and everything is evenly distributed.
- Add the dry almond flour mixture to the wet ingredients and mix on low speed or stir with a spatula just until a soft dough forms without overmixing.
- Fold the sugar-free chocolate chips gently into the dough until they are evenly dispersed throughout.
- Cover the bowl and chill the cookie dough in the refrigerator for about 30 minutes to firm up and prevent the cookies from spreading too much.
- Use a cookie scoop or spoon to portion the chilled dough into about 18 mounds, placing them on the prepared baking sheet with a little space between each one.
- Gently flatten each dough mound with your fingertips into a thick disk, shaping the edges as needed for even cookies.
- Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are just turning light golden while the centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 to 10 minutes so they can set and firm up.
- Carefully transfer the cookies to a wire rack to cool completely, then enjoy warm or at room temperature, or store for later.
Notes
For the best texture, do not pack the almond flour when measuring and avoid overmixing the dough once the dry ingredients are added. Chilling the dough is important to keep the cookies from spreading too thin and helps create a soft, lightly chewy center. If using erythritol and you notice a cooling aftertaste, try a monk fruit erythritol blend with a finer texture for a smoother sweetness. Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for slightly longer storage. To freeze, place baked cookies in a single layer on a tray until firm, then move them to a freezer bag for up to 3 months. You can also freeze scooped dough balls and bake from frozen, adding a couple of minutes to the baking time. To enjoy a warm, gooey cookie later, reheat a baked cookie in the microwave for 10 to 15 seconds just until the chocolate softens again.
Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 70mg | Fiber: 2g | Sugar: 1g