These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!
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?
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.
⭐ Did you make this Keto Chocolate Chip Cookie recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Chip Cookies - Nut Free Option
INGREDIENTS
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Granular Sweetener (Click here to see my favorite)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite brand)
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand)
EQUIPMENT
INSTRUCTIONS
- Pre-heat oven to 350F
- 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.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Almond Flour Free Version: So many people cannot tolerate almonds. For an almond flour free version, simply use the same amount of sunflower seed flour. It is comparable in price to almond flour.
- No Lily's Chocolate Chips?: If you are having trouble finding the sugar free chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks. You may need 2.
- 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 keto chocolate chip 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 sweetener and the lily's chocolate chips and subtract the fiber to get an accurate carb count. I have done this in my nutrition information.
Summer says
Is the sugar swerve confectioner sugar?
jenniferbanz says
It would be the regular swerve
MEL says
Made these today after not having much luck wth keto sweets. These turned out the best of almost anything else I have tried! I used lakanto monkfruit instead of swerve and they were delicious. I hate that slight cooling effect from most sweeteners, but it wasn’t as noticeable in these cookies. Thanks for the great recipe! I think next time, I might put in some coconut to make the texture a bit more chewy.
Dana Goldstein says
Absolutley delicious!!! Very skeptical but they came out so yummy like real chocolate chip cookies. I feel like I’m cheating!!! I followed recipe exactly. So happy!!!!!
Mary Beth says
Swerve has 4 carbs per teaspoon. 32 teaspoons in 2/3 of a cup = 128 carbs in Sweve sweetener alone in this recipe. I do not understand why those carbs are not included in the total carb count? Am I missing something?
Nicole Rose says
Mary, the carbohydrates in Swerve do not affect blood sugar and are considered non-impact. So even though Swerve has 4 carbs, and 0 NET carbs.
heres a link explaining what I just said https://www.amazon.com/ask/questions/Tx16EJP6WDSVQ8T/
Claudette says
how could I forget to rate
Claudette says
Jennifer, your cookie recipe is amazing. came out just right and tastes like a cookie should. I’m new to the keto lifestyle and this makes me feel like i’m eating regular cookies again. Thank you!
ereeka says
what am i doing wrong? my mixture was not as dark as yours and mine seems a bit sticky. not as thick as yours….did i use too much butter maybe? I’m just praying they turn out good. I have wasted so much almond flour trying to bake things 🙁 I totally suck at this!!!!
jenniferbanz says
What kind of almond flour are you using?
Jessica says
Can you use baking powder instead of baking soda? If so, how much do I use?
jenniferbanz says
yes, use the same amount
jenna a johnston says
Great recipe! I sooo needed the chocolate!
Cyndi says
My son is allergic to nuts. What would you suggest as a substitute for almond flour? And would I have to adjust the amounts?
jenniferbanz says
There is sunflower seed flour that might work
Sherrie says
These are by far the best Ch Chip Cookie that I have made while on Keto! All the others I’ve tried haven’t tasted good or the texture was yuck! These are soft and taste great! I will be saving this to make again! I can’t wait for the hubby to get home and try one!
Jessica says
These may be the best chocolate chip cookies I’ve ever had. I don’t normally like chocolate chip cookies, but I love these.
Janette says
These are melt-in-my-mouth delicious!!!! Thank you for this awesome recipe!!!
Monica says
Loved these! New to keto but I was missing having something sweet. These were perfect. I used a bit of sweet n low, not sure if that’s bad or not?
Lindsay Wulff says
These are to die for! I use swerve and theyre epic!!! Ive made them several times and passed the recipe on to multiple people. Everyone raves about them. Thank you so much!
Ali says
These are incredible thank you for the recipe!! Question: I keep getting 6 net carbs per cookie. The top of recipe says 2 net carbs and at the bottom it says 4 net carbs per cookie? They are incredible either way just want to know which to calculate for me macros. Here is what I am doing: 3 cups Almond flour is 96 net carbs, 4.5 ounces of Lily’s chips are 18net carbs and 1 net carb for vanilla. That is a total of 115 net carbs divided by 20 cookies is 5.75 net carbs?? Please help!! These are INCREDIBLE cookies and I want to eat as many as I can lol!!
jenniferbanz says
The almond flour I use is 3 net carbs per 1/4 cup…so 36 net carbs for the whole recipe.
Anna says
The best keto chocolate chip cookies I’ve come across, hands down! I adjusted the recipe and added some chopped nuts and flaked coconut. AMAZING! And so easy to make!
Patricia says
Made these with xylitol and stevia the first time. Ok, they were. I added macadamia nuts.
The second time i made them, i used swerve xylitol and the swerve brown sugar. Doubled up on the macadamia nuts and… omg. Perfection. Perfection!
Linda Holley says
These cookies are wonderful. Regular chocolate chip cookies give me heartburn. These did not. It’s hard to behave and only eat a few!!! Will be making again1
Joanne says
I have tried so many low carb recipes but I love this one. Now my go to. I made 18 and left an extra couple of minutes. My daughter liked them better than the high carb counterpart!
KB says
I ran out of almond flour after 2 cups.rookie mistake. Rest of receipe was the same. How does the 1 missing cup affect the carb and net carb count? Thanks
Jenny J. says
OMG!! I decided to make chocolate chip cookies on this cold blistery Sunday and stumbled onto this recipe.
The reviews were good, the photos looked good, and I love almond flour over coconut flour in baked goods.
Wow! I tried the batter first and couldn’t believe how “real” and yummy it tasted.
I baked for 10 minutes, crispy on edges soft baked in middle.(Not under cooked)
Good consistency, not too thin, or thick.
I opted to flatten them some before baking.
I was worried they would be thin crispy discs.
They are perfect!
I added swerve granular, and swerve brown.
A little more of the granular but still adding to the 2/3 amount.
Love tasting that little bit of brown sugar! Delicious!!
Only thing I would do different next time is use the Lily’s chocolate chips.
I had a bar of 100% chocolate that I cut up into chunks,
so they are little on the unsweet side.
I’m so not complaining though because they are phenomenal.
It’s actually kinda nice to have the unsweet chocolate sometimes.
It really allows you to taste everything else in the cookie!! The brown sugar, salt, and butter make up for it in every little bite!
Heaven on this keto diet!
You know you could make so much money if you could market these somehow lol. Keto products are a Desired and HOT item these days!! Especially good ones!
Have you seen how much all these Keto products go for?! It’s a good time to be a keto maker! Chachiiiiiing! ??
Anyway awesome recipe,
my picky 4 year old even loves them!
We will keep this as our regular recipe from now on!
Craving satisfied ?❤️
Thanks again
P.s. I have gorgeous photos of my cookies but I can’t find the option to share here?
Guess you will have to take my word for it!
They are beautiful!
Zoe says
Made these tonight and they were yummy but a bit dry. Made them for my hubby and he had to drink a lot of milk with them. Thank you for this yummy recipe. Any tips on how to make it a bit more moist? I did use 1 cup of coconut flour along with the almond because I didn’t have enough almond.
jenniferbanz says
Coconut flour is the culprit. It is very absorbent so a little goes a long way. Stick with just almond flour and they shouldn’t be dry.
Brenna Orr says
I don’t have almond flour. Can I use Bob’s red mill 1:1 all purpose GF flour blend? I’m not sure if that’s keto or not?… please let me know. I’m making these for a friend who is keto.
jenniferbanz says
I am not sure and no, it wouldn’t be keto friendly.
Paula Majors says
Thank you for this recipe, I am new to keto and I love sweets. This just hit the spot.
Suzanns says
So so good!! I made using butter and Splenda (simply because it’s what I had on hand). I added 4 mins to the cooking time. Ohmygoodness, yum! My husband loved them, too! Thank you!!
S Craig says
These are so delicious, and best of all you really feel like you are eating the real thing! I freeze them as soon as they cool & actually like them right out of the freezer. Thank you for this recipe!
Erin says
These are delicious ! I think next time I may switch out the chocolate chips for unsweetened coconut. Just for a little additional texture, but they are perfect as they are 🙂
Sherri says
They are awesome! I did use butter and coconut oil and a mixture of swerve and brown Splenda . Also only used 1/4 tsp of salt and baking soda. Did add 1/2 tsp of baking powder . They are amazing! Thank you!
Kris says
I just made these and they are really good! I did not have any issues with dryness- they were very moist. I used butter and truvia for the sweetner; also sugar free chocolate chips. I definitely will make again! Thank you!
Jewels says
I made these for the first time with swerve powdered as the powdered generally has less of a cooling affect in baked goods. Baked for ten minutes – they are lovely cakes cookies- kind of like a pound cake had a cookie baby. So tasty. I think using a good butter really made them delicious. Would love to try them with sukrin gold for a brown sugar flavor. Thanks for a good recipe!
Rhonda Polfus-Herrod says
My almond flour was brown…is that the wrong type? They were dry and tasted nothing like chocolate chip cookies ☹️ Also, if you use the Sukrin gold, how much would you use? Thank you I’d like to try it again!
jenniferbanz says
I think the almond flour you used was not as coarsely ground which may have made them dry. You would use the same amount fo sukrin gold
Heidi says
Loved these cookies! Made them a couple weeks ago and have a batch just coming out of the oven now. I put some chopped pecans and walnuts in mine and I found that it helped take away some of that artificial sweetener taste. They are the perfect low carb treat!
Kaitlin says
How many nuts did you add? Thanks!
Robin Wenz says
Nuts are always a personal preference – some people don’t like nuts but nut lovers will eyeball the amount and dump according to how much nuts they like in a cookie! If you only like a nut or two you’re gonna dump less nuts obviously
Rachel says
These cookies oh my gosh are absolutely amazing!!! The best keto dessert I’ve yet to try. Thank you so much for posting this recipe!! YUM!!
Ashley says
Hi! I wanted to try these out and I’m new to Keto. Would the Monk sugar work in this recipe? Is that the same as Swerve?
jenniferbanz says
Yes, monkfruit sweetener would work the same.
Valerie says
YUM, MADE A SECOND BATCH 4 days later. Made them bigger (around 14-15 cookies).
For this second time, we removed a bit of chocolate, replaced with a bit of unsweetened coconut, added pinch of cinamon and 1/4 teaspoon of almond extract. Will see how what it does!
Leah says
Hello!
I made these for the 1st time tonight. The tops were a little more mushy than I like. I baked them an additional 10 minutes and they were still a little more mushy than I normally like. Do you have any suggestions for making them more evenly browned or golden ( other than cooking them longer, because the bottoms seemed to cook better than the tops).
Thanks a bunch for the recipe!
I also must add I didn’t have Lilly choco chips so I chopped up a Lilly’s chocolate bar instead.
jenniferbanz says
Hi Leah, that is just the nature of low carb ingredients. The sugar in non-keto chocolate chip cookies are what brown, and the white flour is what gets crisp.
LIEZEL says
OMG! This recipe is sure to keep. I am never to eat sweets but since I started low card diet thats all I am craving for. I tried one other recipe and this one is obviously the winner!
Stacia Livingston says
We loved these! I have been looking for something to satisfy that sweet craving so I decided to try these and I was pleasantly surprised at how good these are. I’ve tried many other recipes and they were awful. Thanks for sharing this recipe. Looking your site over to see what else to try!
Mikki says
I wish I could say I liked these but honestly, I did not. I followed the recipe as posted and the resulting cookies were less than stellar in my opinion. The first sheet I rolled the dough into balls before placing in the oven and the result was crumbly and under cooked at 18 minutes in a 350 degree gas powered oven. The second sheet of cookies were flattened before placing in the oven for 15 minutes and it resulted in a better looking cookie however the taste of the cookies left much to be desired. I’ve been following the keto lifestyle for several months now so I prefer food that is not overly sweet however these were not nearly sweet enough and there was an unpleasant grainy texture left in my mouth. I felt like I was just eating milled almonds. Sorry but my tastebuds say this one is a fail.
Helene says
I feel the same I followed the recipe to the letter and while they were beautiful they were not sweet at all. If you found any fixes or a recipe that delivers on the chocolate chip cookie taste. Thanks so much !!
Donna Arwood says
I’m new to low carb baking and sometimes don’t have the best results. So, I cut this recipe in half so I wouldn’t waste too many ingredients if the cookies didn’t turn out well. I can’t afford to keep wasting these expensive ingredients. Made them tonight and they were so good and turned out perfectly! I had to substitute Swerve brown sugar because I didn’t have enough granulated on hand. And I love the taste it gave. Also added some pecans. And the dough was just as good a treat as the baked cookies. This will definitely be a recipe I use again.
jenniferbanz says
I bet swerve brown sugar made them taste even better. Thanks for the review!
LaRhonda says
I made these cookies today. They turned out pretty good. I added a few walnuts.
Carouselle says
Just made these today! I’m a big chocolate chip cookie fan and when I started keto I thought I would be deprived. With my research I found your recipe and these are amazing!!! I froze some of the dough as well as I would have eaten the whole batch ( ;
jenniferbanz says
I like to freeze them after I cook them so i don’t eat them all. I might try freezing some dough next time so they aren’t so easily accessible!
Mariah says
First try at any keto dessert. I did your tecipe exactly, no changes. So yummy I cant stop eating the batter
Jennifer simmons says
Can I use nut flour as substitute for almond flour?and Stevie in place of swerve?
jenniferbanz says
You should be able to use another nut flour, just not the same amount of coconut flour. Stevia would not work in the recipe as you would need much less
Morgan says
If you use coconut flour instead (hubby is allergic to nuts and nut derivatives..), how much coconut flour should you use for this recipe? Thanks! 🙂
jenniferbanz says
I am not sure as I have never made these with coconut flour
Mikayla says
What would you recommend for someone who does keto but messed up their cookies?! I made a dozen but they weren’t sweet enough and taste like bread with chocolate chips.
jenniferbanz says
You could sprinkle some sweetener on top or make a sugar free glaze
James says
Having mixed all the ingredients together, the result looks like fine grated parmesan; the mix is pretty dry and took 20 minutes to get into balls. I made 2 substitutions: 3 cups of coconut flour, and 3/4 cup mixing margarine/ butter. There seemed to be too much flour. Any idea what I did wrong?
Lori says
Almond flour and coconut flour are not a 1:1 substitution.
Jeri says
Hi Jennifer, I am new at cooking keto and read through your comments before hand. I used 3/4 cup coconut oil and 1 1/2 coconut flour with the exact same remaining ingredients. I mixed in my kitchenaid and it was all very crumbly. I could pack together a ball (kinda like snowballs!) and hoped for a miracle! They came out beautiful but fell apart crumbled if moved. Do you have any suggestions? Ingredients are not cheap so I hate to waste.. although hubby just swallowed 3!! I personally ate one and had to get water to help it down. I am new in the kitchen so adding this or that without exact instructions is terrifying ? Thank you for all you do!!
jenniferbanz says
Some coconut flours are more absorbent than others. I would try 3/4 cup of coconut flour to start and add more until the batter thick enough to hold its shape
Sydney says
After trying so many different Keto dessert recipes, I was a little disheartened, but these cookies totally changed my mind! They are absolutely delicious!
jenniferbanz says
So glad you liked them!
Tammy Bailey says
I’m a little confused about the nutritional information. I plugged the recipe into https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and got 13 carbs per cookie. I’ve never used this nutrition analyzer before, so wondering where you got your nutritional information.
The cookies were FANTASTIC, btw!
jenniferbanz says
It probably calculated the sugar alcohols as carbs but those should be subtracted.
CHRISTINA E ELBITAR says
I added freshly chopped Rosemary and Lemon Zest instead of the Chocolate and they are so good. I have added Cacao Powder and Turkish Coffee to your recipe, too. They are good!
Maria says
Can’t wait to try this. How can I make them crispy? Don’t really care for soft chocolate chip cookies.
jenniferbanz says
Cooking them longer should work but usually that crispiness is from white flour, unfortunately.
Cynthia Mtz says
The nutritional values are for 1 cookie ? So I cookie is 4.6 carbs?
jenniferbanz says
4.3 – 2.3g fiber for one cookie.
Mandy Hassen says
Is it normal for batter to be oily sense I used coconut oli
jenniferbanz says
The batter isn’t normally oily. Did they bake okay? You may need to pop the batter in the fridge for about 10 minutes to firm up the batter if it gets too soft.
laura says
Thank you thank you!! My husband and I LOVED these!! I did add some chopped pecans to mine. It made about 35 small cookies, and cooked exactly 10minutes. Will make again!
Corie says
Mine didn’t flatten out at all. They stayed in a ball. I flattened out the second batch and they were good. Nice cookie for me to cookies.
Shannon Barrows says
I wish I’d have flattened mine before baking.
Christina says
Do you think if I added a little pumpkin it would help with the grainy texture if the almond flour.
jenniferbanz says
I’m not sure…they might end up too wet
Susanne M Frey says
The video shows hand mixing but the recipe calls for stand mixer? How do you make them?
jenniferbanz says
Either way works
Susanne says
Thanks my pre-keto cookies I always mixed by hand because we like cookies that are thicker.
Carson says
Made these tonight and they were pretty good! They do have that almond flour almost grainy texture to them but that is what you sacrifice in order to go low carb! These were delicious for an almond flour cookie though. I added about a cup of chopped pecans and a dash of cinnamon. Everyone in my family agreed they were pretty good for a low carb cookie! Will be making these again, Thanks!!
Sue Stevenson says
I made them exactly as directed and baked for 12 mins, and they are really delicious! The centers were soft and a little crumbly, so next time I will leave them in a minute or two longer till they turn golden on the tops, and not just around the sides. My husband missed having chocolate chip cookies more than any other treat, and now he can have them. Thank you for sharing!
Judy says
I made this today and love them! Chocolate chip cookies are my favorite and I have been in search of THE low carb cookie. I think I may have found it. I used erythritol instead of Swerve since I only had powdered Swerve on hand. So I added just a little stevia to make it a bit sweeter. I may have flattened my a bit more since they looked a bit flatter but still delicious. I always have to remind myself that erythritol firms up as it cools so they are done before you think they are. Have you added walnuts or pecans to these? I think that might make them perfect.
Anna Serna says
Oh my God I was almost discouraged with trying new recipes for cookies and Breads and stuff like that and these cookies are flipping amazing they taste so delicious ? and they’re not even dry! I will continue to use thus recipe thanks Jennifer!
jenniferbanz says
I’m so glad to hear that!
Nancy says
What size oz scoop did you use? one oz or half oz?
Thanks
Nancy
jenniferbanz says
I use this one: https://amzn.to/2IKomcY
Mary says
Several have asked if you packed down the flour and now I want to know the same, did you pack down the flour?
jenniferbanz says
I did not pack the flour
Chris says
Made with my 3 year old great grandson, so good. I did substitute one cup of stevia with one cup of brown sugar splenda and pressed them down. Sooo Good!
Kat says
I had to use a bit more erythritol for them to be the perfect amount of sweet & my cook time took 24 min. I read the comments before making them and pushed flattened the cookies out before putting them in the oven & they came out perfect ! They definitely taste a LOT better when you let them fully cool!
Kathy says
If using coconut oil instead of butter does it need to be melted first or solid?
jenniferbanz says
It needs to be soft like softened butter. If it lives on your counter without melting it will be fine.
Taylor says
These are the best!! Thank you! I made a batch with white chocolate chips and they were fabulous!
Lina says
Well, I made the chocolate chip cookies yesterday and they didn’t come out soft or chewy. They were kind of dry inside. Any tips. I still have some left over in the refrigerator . Thank you
jenniferbanz says
Could have baked too long
Shelly says
Made these tonight. Delicious right out of the oven…a huge hit with my keto eaters! (Quest choc chip cookies are good, but these are better and cheaper…and warm out of the oven) Also cookies looked just like the picture. I will make these for special occasions only…though good enough to eat them everyday. Note: no Lily chips at Health food store (can’t keep them on the shelf) so I bought a Lily chocolate bar and just chopped up half of the bar because I halved the dough recipe. YUM!
jenniferbanz says
Thank you for your kind words! I bet the lily’s bar made the cookies even better…yum!
Clara says
Would you be able to use monk fruit sweetener instead of swerve? If so, how much would you recommend? Excited to make these this week!
jenniferbanz says
Im not sure on the amount Clara but that would work. This guide will help you with an amount. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Amanda Castro says
Is Erythritol the same as swerve?
jenniferbanz says
Erythritol is in Swerve along with stevia
Jordyn S. says
I ended up with ~45 cookie balls that were 1 tbsp each. Mine also never flattened out and were cooked through with 10 mins, and ended up being a bit dry, so I combined some to make cookie dough balls that were 2 tbsp each–I still had to push them down or they would have just been a ball shaped cookie, and they also ended up being pretty dry Should the almond flour be packed when measured? Also, I’m at high altitude so not sure if that may have made a difference. Looking forward to any tips you all may have! 🙂
jenniferbanz says
Sounds like too much almond flour. High altitude may be a factor but I am not sure what you would need to so differently. I plan on making a video for this recipe soon!
Nicole Richardson says
These were amazing!!
Jennie says
Can you use coconut flour? I know but almond flour is ridiculously expensive. Coconut flour, not so much. So can i sub coconut flour for the almond flour?
jenniferbanz says
Almond flour is SO expensive! You can use coconut flour but you would need to use half the amount.
Jessica Lynn Zalenski says
My dough won’t form into balls without falling apart no matter what I do:( I used coconut oil and butter both and even put in another egg, so I’m wondering if you packed your flour or not because I didn’
Holly says
Are these crunchy. I like crisp cookies… I like the cruch not chewy. I want to try these!?
jenniferbanz says
Baking them a little longer would result in crunchy cookies
MAP says
Just made these and they are SO GOOD in taste.
I think Swerve may give my stomach some trouble, but I won’t count that against the recipe.
jenniferbanz says
If Swerve gives you tummy trouble, you could try xylitol. Funny enough, I have no problem with Swerve but I cannot tolerate Xylitol.
Ketolicious says
Very impressed with these! I keep them in the freezer, it firms up to a perfect texture that can be eaten directly from the freezer without being frozen! My new fave:) thank you for a great recipe!
jenniferbanz says
That sounds like an amazing treat!
Shauna says
I was surprised how good these turned out! I used coconut oil instead of butter and it was just as good:)
jenniferbanz says
So glad you liked them!
Tanya says
Is the swerve granutaled or,powdered?
Kelsey says
I used powdered and I think it worked great!
Gabriela says
I used granulated and they were delicious!!
Rebecca Hubbell says
My husband does keto and I just know he’s going to love these!
jenniferbanz says
I think he will too!
Pam Greer says
I love the almond flour in these!! Can’t wait to try them!
jenniferbanz says
You will love them, Pam!