Keto chocolate chip cookies made grain-free using almond flour and sweetened with a sugar-free sweetener. These tasty cookies are ideal for those following a low carb or keto diet, and/or folks who need to watch their sugar intake.
Given the hodgepodge of keto dessert recipes on this site, it actually comes as a surprise to me I haven’t posted a Keto Chocolate Chip Cookies recipe. Until, that is, right now.
Made with almond flour, ghee (or butter) and zero-sugar sweetener, these hunks of melty goo really hit the spot when you’re craving something sweet but don’t want your blood sugar to shoot through the roof.
Keto chocolate chip cookies are grain-free, refined sugar-free, contain no added sugar, and are lower in carbohydrate than your standard chocolate chip cookie.
What Type of Sweetener Should I Use?:
You have plenty of options when it comes to sweeteners! Use your favorite granulated sugar-free sweetener, such as Truvia, monk fruit sweetener, xylitol, erythritol, Swerve, etc. My favorite zero-calorie sweetener for baking is Swerve.
What Type of Chocolate Chips Should I Use?:
Stevia-sweetened chocolate chips, such as Lily’s are a great addition to these cookies! If you have a favorite sugar-free chocolate bar, you can chop it up and use it for chocolate chunks. My preference is the chocolate chunks route, but sugar-free chocolate chips can be easier to source and require no additional prep.
Can I Use Coconut Flour For This Recipe?:
Please don’t. First, coconut flour cannot be used as a 1:1 replacement for any other flour since it absorbs 4 times more liquid than any other flour. In order to bake cookies using coconut flour, you will need to follow an entirely different recipe.
Unfortunately, I haven’t had luck baking good-tasting cookies using coconut flour, so my preference for grain-free cookies is almond flour.
If you have an allergy to almonds, you can use hazelnut flour in a 1:1 replacement in this recipe.
How To Make Keto Chocolate Chip Cookies:
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Preheat the oven to 350 degrees F.
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Add the egg, ghee (or coconut oil), almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.
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Add the almond flour, sugar-free sweetener, cinnamon, baking soda, and sea salt and mix until combined. Mix in the chocolate chips.
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Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.
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Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.
You May Also Love:
- Keto Peanut Butter Fudge
- Fudgy Keto Brownies
- Espresso Keto Brownies
- No-Bake Keto Chocolate Chip Cookie Bars
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1/2 cup ghee butter, or coconut oil, softened
- 2 Tbsp unsweetened almond butter
- 1 tsp pure vanilla extract
- 1 2/3 cup Super Fine Almond Flour
- 5 Tbsp sugar-free granulated sweetener
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or spray with cooking oil.
- Add the egg, ghee, almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.
- Add the almond flour, sugar-free sweetener, cinnamon, baking soda, and sea salt and mix until combined. Mix in the chocolate chips.
- Drop balls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.
- Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. I let mine bake for 11 to 12 minutes. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.
Nutrition
These were GREAT! Really easy to make. Next time I would just use a little less chocolate chips.
I’m so happy you liked them, Shannon! Thanks so much for the sweet note and feedback 😀 xo
These sound amazing. Would coconut flour work and if so, how much would I use? thank you!
Do you post the nutritional values somewhere?
Hi Bridget,
I just added the nutrition facts to the recipe card. Hope you enjoy! xo
Can I use maple syrup instead of other sweetener?
Hi Krista,
Absolutely! Omit the sugar-free sweetener, add 5 tablespoons of pure maple syrup AND 2 tablespoons of tapioca flour (to offset the addition of liquid and keep cookies chewy). Let me know if you have any other questions! xoxo