Keto Chocolate Chip Cookies Recipe - 2 Net Carbs!
These keto chocolate chip cookies are soft, buttery, and loaded with sugar-free chocolate chips for the perfect low carb treat. Made with almond flour and mixed in just one bowl, they're easy to make, naturally gluten free, and have only 2 grams of net carbs per cookie. Perfect for satisfying your sweet tooth without all the sugar.
Servings: 21
Calories: 179
Equipment
Ingredients
- 3 cups almond flour (click to see my favorite)
- ⅔ cup sugar free granulated sweetener (click to see my favorite)
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ¾ cup Softened butter or coconut oil see notes for browned butter
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ½ 9 Ounce Bag Sugar free Chocolate Chips
Instructions
- Pre-heat oven to 350F (175C) and line line 2, 18x13 inch (46cm x 33cm) half sheet pans with parchment paper or silicone baking mats.
- Combine all of the dry ingredients in a large mixing bowl. Now use a hand mixer to stir in the butter, eggs, and vanilla. Finally, fold in the chocolate chips. Reserve a little for the tops of the cookies, if desired.
- Scoop 18-21 cookies onto the lined baking sheets, about 2-3 inches (5-7.5cm) apart. Flatten them out by pressing down on the top slightly with clean fingers. Press the remaining chocolate chips evenly into the tops of each cookies.
- Bake for 10-12 minutes. The edges and tops will begin to brown.
- 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.
Notes
- Brown butter CC cookies: divide the recipe above in half, except for the baking soda and use ½ cup (1 stick) of butter. Brown the butter, make the cookies as instructed, then freeze the formed cookies for 30 minutes before baking.
- Chewy keto chocolate chip cookies: for slightly chewier chocolate chip cookies, you can use Swerve Brown as the sweetener.
- 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.
- 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.
Nutrition
Serving: 1cookie | Calories: 179 | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g