These Keto Chocolate Chip Cookies are so easy to make and they are kid approved! Make them anytime you get that chocolate chip cookie craving…without the guilt!
Have I ever mentioned that I am a self proclaimed cookie monster? I think I may have mentioned it in my post on low carb butter cookie energy bites. Anyway, I love the cookies, but they do not love my hips and thighs, if you know what I mean. I was on a mission, a cookie creation mission. Because I cannot live without chocolate chip cookies any more!
I’m just a little obsessed, can’t you tell?
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These keto chocolate chip cookies are low carb (yes even the chocolate chips), gluten free, and absolutely delicious. But how can that be, Jennifer? I could lie and say it is magic, but I shall be honest and attribute this amazing recipe to Lilys chocolate chips, almond flour, and swerve sweetener. That’s how it can be, sugar plum.
As you can see, these keto chocolate chip cookies are approved by my picky little rug rats. When I served them to my pickiest one, I watched out of the corner of my eye, and waited for that all too familiar scowl and BLECK!, sound to come out of his mouth. But to my surprise, he uttered the words “Mommy, these are the best cookies ever!” Music to my ears.
As you also may know, my husband, AKA child number 3 (he knows I say that), is the pickiest one of all. He was raised on buttered noodles, Hi-C, and hot dogs. He accepted these keto chocolate chip cookies into his life with open arms!
You get keto chocolate chip cookies, and you get chocolate chip cookies, and they were keto and we all lived happily ever after!
Except my boy has never had a green vegetable pass through his lips in his almost 8 years of existence. I digress. One day, one day.
HOW TO MAKE KETO CHOCOLATE CHIP COOKIES VIDEO:
A NOTE ON THE CARB COUNT
I have been getting a few irate people saying I have calculated the macros wrong on this keto cookie recipe and they are going to be knocked out of ketosis. Please note, you must subtract the erythritol in the swerve and the lily’s chocolate chips and subtract the fiber to get an accurate carb count.
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Keto Chocolate Chip Cookies
- Pre-heat oven to 350
- Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
- add 2 eggs and vanilla and mix until combined
- combine almond flour, baking soda, and salt in a medium bowl
- add dry ingredients to wet ingredients and mix until combined
- Fold in Lily's Chocolate Chips
- Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
- Bake for 10-12 minutes
- Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.
- Mixing - This recipe has evolved into a dump recipe because they turn out perfectly even with just dumping all of the ingredients into a large bowl and mixing.
- Cookie Scoop - Ensures perfectly even cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe above.
- Checking for Doneness - These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
- Freezing - I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
- Nutrition - Please note, you must subtract the erythritol in the swerve and the lily's chocolate chips and subtract the fiber to get an accurate carb count.