Sometimes you just need a warm, gooey treat without the sugar crash. These Keto chocolate chip cookies deliver that classic comfort in under 30 minutes. You can enjoy a sweet snack while staying on track with your goals. They are perfect for a cozy night in or a healthy reset.
Why This Recipe Is a Winner
These cookies are ready in just 27 minutes. They use almond flour for a tender, buttery texture. Your whole family will love the melty sugar-free chocolate chips. This recipe is perfect for a healthy reset after a busy holiday season. You get all the flavor with none of the guilt.
Simple Method
Making these cookies is surprisingly easy and straightforward. You just mix your dry ingredients and cream the butter. Even if you are new to low-carb baking, you can do this. The dough comes together quickly in one bowl. No fancy equipment is required for these delicious treats.
Ingredients You’ll Need
These cookies use simple, wholesome ingredients you likely have in your pantry.
- 2 cups (200g) blanched extra-fine almond flour
- 1/2 cup (113g) salted butter, softened to room temperature
- 3/4 cup (144g) golden or brown erythritol sweetener
- 1 large egg (approx. 50g), room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (90g) sugar-free semi-sweet chocolate chips (e.g., stevia-sweetened)
Step-by-Step
- Preheat a convection oven to 325°F (163°C) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.
- In a primary mixing bowl, combine almond flour, brown erythritol, baking soda, and sea salt. Whisk thoroughly to ensure even distribution of leavening agents and to remove clumps.
- In a separate bowl or using a stand mixer with a paddle attachment, cream the softened butter until light and aerated.
- Incorporate the egg and vanilla extract into the butter, beating until the emulsion is stable.
- Gradually integrate the dry ingredient mixture into the wet base on low speed until a cohesive, slightly tacky dough forms.
- Manually fold in the sugar-free chocolate chips using a silicone spatula.
- Using a calibrated #40 scoop (approx. 1.5 tablespoons), portion the dough into 12 uniform spheres and place them 2 inches apart on the prepared baking sheet.
- Depress each dough ball slightly to a thickness of 0.75 inches, as keto doughs possess lower spread coefficients than traditional wheat-based doughs.
- Bake for 10 to 12 minutes, or until the peripheral edges exhibit a light golden-brown hue while the centers remain soft to the touch.
- Remove from heat and allow to sit undisturbed on the baking sheet for 15 minutes to facilitate the setting of the internal structure as the sweetener cools.
Best Ways to Enjoy It
Serve these cookies warm with a tall glass of cold almond milk. They also pair perfectly with a hot cup of coffee. Set them out on a pretty plate for a cozy weekend treat. Pack them into containers for easy weekday snacking. Share them with friends during a winter movie night.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay fresh and soft for up to three days. You can also keep them in the fridge for a week. For longer storage, freeze them for up to three months. Reheat in a 300°F oven for five minutes to restore the crispness.
Recipe Tips
- Use room temperature eggs to ensure a smooth, stable dough.
- Don’t skip the 15-minute cooling time on the baking sheet.
- Avoid overbaking or the cookies may become too dry and crumbly.
- Swap the chocolate chips for chopped walnuts for a crunchy twist.
- Add a pinch of flaky sea salt on top before baking.
- For the holidays, add a dash of cinnamon to the dough.
- Press the dough balls down firmly since they do not spread much.
Ways to Switch It Up
- Swap butter for coconut oil for a dairy-free cookie option.
- Use white chocolate chips for a different sweet flavor profile.
- Add a tablespoon of collagen powder for an extra health boost.
- Stir in some shredded coconut for a tropical, summer-inspired flavor.
FAQs
Can I make the dough ahead of time?
Yes, you can chill the cookie dough for up to 48 hours. Just let it sit at room temperature for a few minutes before scooping. This helps the flavors meld together beautifully.
Why didn’t my cookies spread in the oven?
Keto dough stays thick because it lacks the gluten found in wheat. You must manually press the balls down before baking. This ensures they reach the perfect cookie shape and thickness.
Will my kids actually like these?
Most kids love the melty chocolate and buttery taste immediately. They likely won’t even notice they are sugar-free. It is a great way to serve a healthier snack.
I hope these cookies bring a little sweetness to your healthy reset. They are so simple to whip up on a quiet afternoon. Happy baking and enjoy every bite!
— Alex
Ingredients
- 2 cups (200g) blanched extra-fine almond flour
- 1/2 cup (113g) salted butter, softened to room temperature
- 3/4 cup (144g) golden or brown erythritol sweetener
- 1 large egg (approx. 50g) , room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (90g) sugar-free semi-sweet chocolate chips (e.g., stevia-sweetened)
Instructions
- Preheat a convection oven to 325°F (163°C) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.
- In a primary mixing bowl, combine almond flour, brown erythritol, baking soda, and sea salt. Whisk thoroughly to ensure even distribution of leavening agents and to remove clumps.
- In a separate bowl or using a stand mixer with a paddle attachment, cream the softened butter until light and aerated.
- Incorporate the egg and vanilla extract into the butter, beating until the emulsion is stable.
- Gradually integrate the dry ingredient mixture into the wet base on low speed until a cohesive, slightly tacky dough forms.
- Manually fold in the sugar-free chocolate chips using a silicone spatula.
- Using a calibrated #40 scoop (approx. 1.5 tablespoons), portion the dough into 12 uniform spheres and place them 2 inches apart on the prepared baking sheet.
- Depress each dough ball slightly to a thickness of 0.75 inches, as keto doughs possess lower spread coefficients than traditional wheat-based doughs.
- Bake for 10 to 12 minutes, or until the peripheral edges exhibit a light golden-brown hue while the centers remain soft to the touch.
- Remove from heat and allow to sit undisturbed on the baking sheet for 15 minutes to facilitate the setting of the internal structure as the sweetener cools.
