Indulge your sweet tooth without derailing your ketogenic lifestyle with these absolutely delicious Keto Low-Carb Soft and Chewy Chocolate Chip Cookies. This is truly the best quick and easy cookie dough recipe you’ll find, meticulously crafted to deliver that classic chocolate chip cookie experience while being perfectly suited for your low-carb and ketogenic diet. Made primarily with almond flour, these irresistible treats boast an incredibly low net carb count, often as little as 2 grams per cookie, making them an ideal guilt-free dessert or snack for anyone committed to ketosis.
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Originally published in 2018, this beloved recipe has been thoroughly updated and enhanced to ensure the ultimate keto baking experience, offering even more tips, insights, and a streamlined approach for perfect results every time.
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What sets these keto chocolate chip cookies apart is their sheer SIMPLICITY. They are remarkably easy to prepare, making them a fantastic option for even novice bakers or those short on time. My goal for this blog has always been to bring you quick, effortless, yet incredibly delicious recipes each week. “Simple” here means you won’t need a bulky standing mixer for this recipe; a hand mixer or even a sturdy spoon will do the trick! Of course, if you prefer using a standing mixer, feel free to do so – it’s just not a requirement.
One of the many joys of embracing the keto lifestyle is discovering how many of the essential ingredients are already staples in your pantry. You’ll find that crafting delicious keto desserts doesn’t require obscure or hard-to-find items. My other popular keto desserts, such as Keto Cheesecake, Keto Cheesecake Fat Bombs, and Keto Brownies, have consistently received rave reviews. I’m confident that these soft and chewy chocolate chip cookies will quickly become another cherished favorite in your keto recipe collection!
Ingredients and Equipment Needed for Keto Chocolate Chip Cookies
Crafting these delightful keto chocolate chip cookies requires only a handful of common low-carb ingredients and standard baking tools. Here’s what you’ll need to gather:
- Almond Flour: Finely blanched almond flour is crucial for the right texture.
- Sugar-Free Chocolate Chips: Opt for brands like Lily’s or ChocZero for a truly sugar-free experience.
- Zero Carb Sweetener: Granulated erythritol or a monk fruit erythritol blend works wonderfully.
- Silicone Baking Mat: A game-changer for even baking and easy release, leading to superior results compared to baking directly on a greased pan.
- Standard Mixing Bowls
- Hand Mixer (or standing mixer if preferred)
- Measuring Cups and Spoons
- Baking Sheet
- Spatula
- Wire Rack
Sweetener Spotlight: Erythritol & Beyond
Erythritol is a naturally occurring sugar alcohol found in some fruits, vegetables, and fermented foods. It’s a popular choice in keto baking because it’s processed differently by your body compared to other sugar alcohols, often resulting in less digestive discomfort (less “gassy”). It provides a clean sweetness without the caloric or carb impact of traditional sugar.
If you choose to use a different zero-calorie sweetener, such as pure stevia extract, it’s crucial to remember that its potency is far greater than erythritol or monk fruit blends. You will need to significantly reduce the quantity used in this recipe. Always refer to the manufacturer’s conversion chart for your specific sweetener to ensure the perfect level of sweetness without overpowering your cookies or creating an off-flavor.
How to Make Perfect Keto Chocolate Chip Cookies: A Step-by-Step Guide
Achieving that ideal crispy edge with a soft, chewy center for your keto chocolate chip cookies is simpler than you might think. Follow these easy steps for a batch of delightful low-carb treats:
- Prepare Your Wet Ingredients: In a large mixing bowl, combine your chosen zero-carb sweetener with softened butter. Beat them together until the mixture is light, fluffy, and well combined. This creaming process is vital for the cookie’s texture.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter-sweetener mixture. Mix thoroughly until everything is fully incorporated and smooth.
- Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the almond flour, baking soda, and salt. Ensure these dry ingredients are evenly distributed.
- Blend Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed, or stir by hand, until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in Chocolate Chips: Gently fold in your sugar-free chocolate chips until they are evenly distributed throughout the dough.
- Form Cookie Balls: Using an ice cream scoop or spoon, portion the dough into uniform balls and place them on your prepared baking sheet. Gently flatten them slightly if you prefer a wider cookie.
- Bake to Perfection: Bake according to the recipe instructions, keeping a close eye on them. The edges should be lightly golden, but the center should still look soft.
Baking Powder vs. Baking Soda: What’s the Difference for Cookies?
Understanding the role of leavening agents is key to perfect cookie texture. For “cut-out” cookies (like sugar cookies), baking powder is often preferred because it provides lift without excessive spread, helping the cookies hold their shape. In contrast, for classic soft and chewy chocolate chip cookies, including their keto counterparts, we typically opt for baking soda.
Baking soda, when activated by an acidic ingredient (often brown sugar, but in keto cookies, it reacts with other components to provide lift), encourages the dough to spread. This spreading action during baking is what creates those desirable slightly crispy edges while keeping the center wonderfully soft and tender. It’s the secret to achieving that coveted melt-in-your-mouth texture that makes a chocolate chip cookie truly irresistible.
Converting All-Purpose Flour to Almond Flour for Keto Baking
A common question among keto bakers is how to adapt traditional recipes to be low-carb. If you have a cherished non-keto chocolate chip cookie recipe that you’d like to “snatch up” for your keto diet, understanding flour conversions is essential. Almond flour cannot be substituted 1:1 for all-purpose flour due to differences in absorption and gluten content.
Generally, almond flour and all-purpose flour have a ratio of approximately 1:2. This means that if a recipe calls for ¾ cup of all-purpose flour, you would typically use about 1 ½ cups of almond flour to achieve a similar consistency. However, remember that almond flour absorbs more moisture and lacks gluten, so the dough might be more delicate. Additionally, always bake almond flour at a slightly lower temperature and often for a slightly longer time than traditional flour recipes to prevent overbrowning and ensure proper cooking through.
How to Keep Your Keto Cookies from Falling Apart and Crumbling
One of the most common challenges in keto baking, especially with almond flour, is preventing cookies from being too delicate and crumbling when handled. The key lies in achieving the perfect bake and allowing adequate cooling time. It can be tricky to determine the exact moment your cookies are done, as overcooked cookies become hard, while undercooked ones will simply fall apart.
To avoid crumbling, ensure your cookies are fully baked but not overbaked. The edges should be lightly golden, but the centers should still appear soft, yet set. If you can visibly see raw dough in the very center, they need more time. Another crucial step is patience: allow the cookies to cool completely on the baking sheet for at least 10-15 minutes after removing them from the oven before attempting to transfer them to a wire rack. This cooling period allows the cookies to firm up and solidify their structure, making them much less prone to breakage. If they still seem too soft, return them to the oven for 1-2 minute increments, checking each time.
How Many Net Carbs Per Cookie?
These incredible keto chocolate chip cookies are designed to fit perfectly into your low-carb and ketogenic diet. Each cookie contains an impressively low count of just 2 net carbs. This makes them an excellent choice for satisfying those sweet cravings without compromising your macros or kicking you out of ketosis.
How to Store Your Keto Chocolate Chip Cookies
To maintain their optimal freshness and texture, store your freshly baked keto chocolate chip cookies in an airtight container. They can be kept at room temperature for up to 4 days, especially if your kitchen is cool and dry. For longer storage, or if your home is warmer, it’s best to refrigerate them. When stored in the refrigerator, they can stay fresh for up to a week. For an even longer shelf life, you can freeze these cookies for up to 2-3 months. Simply thaw them at room temperature or warm them slightly in the microwave for a fresh-baked taste.
Pro Tips for Baking Perfect Keto Chocolate Chip Cookies
Achieving the perfect soft and chewy texture with keto cookies can sometimes be a nuanced art. Here are some essential tips to guide you to success:
- Monitor Baking Time Closely: My cookies typically take around 15 minutes, which might be a bit longer than conventional recipes you’re used to (12-13 minutes). Oven temperatures can vary significantly, so use the suggested time as a guideline. The most reliable way to check for doneness is to visually inspect the center of a cookie. If you can still see raw or visibly wet cookie dough, they are not quite ready.
- The “Test Cookie” Method: For ultimate precision, designate one cookie as your “test subject.” I usually pick one that isn’t perfectly shaped. After the initial bake time, try to gently lift it with a spatula. If it begins to crumble or seems too soft to hold its shape, it’s a clear indicator that the entire batch needs more baking time.
- Incremental Baking: If your test cookie crumbles, carefully push it back together with clean fingers. Then, return the baking sheet to the oven and continue baking in 1-minute increments. Check the cookies again after each minute until they are firm enough to transfer without falling apart.
- Embrace Imperfection: If you’re not overly concerned with perfectly round cookie shapes, feel free to dive into the warm, slightly crumbly goodness straight from the oven! Sometimes the best cookies are the ones enjoyed immediately, even if they’re a little messy.
It’s important to remember that baking, especially with alternative flours, often involves a bit of experimentation. You might follow all the tips and still encounter a batch that crumbles – it happens to the best of us! I personally had to experiment with this recipe several times to perfect it to my liking, so don’t get discouraged. Keep baking, keep experimenting, and you’ll soon master the art of the perfect keto chocolate chip cookie!
More Delicious Keto Dessert Recipes
If you’ve enjoyed these cookies, you’ll love exploring other sweet treats designed for your keto journey. Expand your low-carb dessert menu with these fantastic recipes:
- Keto Cheesecake
- Keto Avocado Brownies
- Keto Chocolate Chip Cheesecake Fat Bombs
- Keto Pumpkin Spice Fat Bombs
- Keto Chocolate Mousse
- Keto Chocolate Mug Cake
Essential Keto Cookie Recipes
Craving more low-carb cookies? Here are some other delightful keto cookie recipes to add to your repertoire:
- Keto Peanut Butter Cookies
- Keto Low-Carb Lemon Cookies
- Keto Edible Cookie Dough
- Keto Low Carb Ginger Snaps
- Keto Double Chocolate Cookies
- Keto Peanut Butter Cup Cookies
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Keto Low-Carb Soft and Chewy Chocolate Chip Cookies
This is the ultimate recipe for Keto Low-Carb Soft and Chewy Chocolate Chip Cookies – a truly quick and easy cookie dough that delivers on taste and texture. These cookies are gluten-free, made with almond flour, and remarkably low in carbs with only 1-2 grams of net carbs per serving. It’s the perfect dessert to satisfy your cravings while staying committed to your ketosis and ketogenic diet goals.
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Ingredients
- ¾ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- ½ cup butter (1 stick) room temperature, or microwave for 20 seconds to soften
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar-free Chocolate Chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a cookie sheet or sheet pan with a silicone baking mat for best results and easy release.
- In a large mixing bowl, add the sweetener and softened butter. Cream them together using a hand mixer until light and fluffy.
- Next, add in the egg and vanilla extract. Mix with the mixer until thoroughly combined.
- In a separate, medium-sized bowl, combine the almond flour, baking soda, and salt. Whisk with a spoon to ensure all dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. Mix well with the mixer until a cohesive dough forms. Avoid overmixing.
- Gently fold in the Lily’s Sugar-Free Chocolate Chips using a large spoon.
- Use an ice cream scoop to portion 10-12 cookies onto the prepared baking sheet. I typically get 11 medium-large cookies. You can gently shape them with a silicone spoon to achieve a more circular shape if desired.
- Bake for 12-15 minutes, or until the edges begin to turn a light golden brown. Mine are usually done around 15 minutes. It’s crucial not to let them turn fully brown, as this will result in a hard, crispy cookie rather than soft and chewy. The centers should still appear soft.
- Remove the cookie sheet from the oven. Allow the cookies to cool completely on the baking sheet for at least 10 minutes. (Refer to the notes below for more tips on preventing crumbling). Carefully transfer the cooled cookies to a wire rack. Handle them delicately as they finish firming up on the rack for another 10 minutes.
- Enjoy your homemade, guilt-free keto chocolate chip cookies!
Notes from the Baker
These Cookies Can Also Be Your Next Keto Fat Bomb!
With their balanced macros, these cookies aren’t just a dessert; they can easily double as a satisfying fat bomb to help you meet your daily fat intake. This recipe typically yields 11 large cookies. If you prefer smaller portions or desire more servings with reduced individual macros, you can make smaller cookies from the dough.
Troubleshooting: Preventing Cookies From Falling Apart and Crumbling
The primary reason keto cookies, especially those made with almond flour, crumble is often related to baking time and cooling. You need to ensure they are fully cooked but not dry or brittle. An undercooked cookie will be too soft to handle, while an overcooked one will be hard. Aim for a sweet spot where the edges are lightly golden, and the center still appears soft but set.
As mentioned in the tips, my oven consistently takes around 15 minutes for this recipe, a bit longer than typical flour cookies. Always check the center; if it looks like raw dough, give them more time in short increments.
Using a “test cookie” is highly recommended. Select one, gently try to lift it. If it starts to break apart, it needs more oven time. You can carefully reshape it with clean fingers and return the whole batch to bake for another minute or two.
Most importantly, always ensure the cookies are adequately COOL before attempting to transfer them from the baking sheet to a wire rack. This is arguably the most critical step to prevent crumbling. The residual heat continues to cook and firm up the cookies even after they leave the oven.
And remember, sometimes a crumbly cookie is just a delicious cookie that needs to be eaten with a spoon! Don’t let a less-than-perfect shape deter you from enjoying the amazing taste.
Baking with almond flour takes practice. It’s normal for batches to vary. I, too, experimented many times to get this recipe just right. Don’t be discouraged by a few crumbly cookies – view it as part of the learning process!
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- Silicone Baking Mat
- Silicone Spoon
- Cookie Scoop
Nutrition Information (Displayed with Net Carbs)
Serving: 1 cookie |
Calories: 176 kcal |
Carbohydrates: 2 g |
Protein: 4 g |
Fat: 17 g
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Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.