These are the best gluten-free Keto Chocolate Chip Cookies! SO soft and scrumptious, you may forget this sweet treat is sugar-free!
Indulge in delicious homemade baked goods on a low-carb diet? Yes, and these Keto Chocolate Chip Cookies are proof! Thick, chewy cookies made with butter, eggs, vanilla, and baking soda, plus keto-friendly ingredients like almond & coconut flour, sugar replacements, xanthan gum, and sugar-free chocolate chips. You’re going to love these rich, buttery, delicious cookies!
What Makes This Keto Cookie Recipe the BEST
This is a tried-and-true recipe that DELIVERS on taste, texture, and low-carb nutrition! The balance of 2 flours + xanthan gum makes the PERFECT soft, moist cookies! The combination of Swerve and Monkfruit brings a nice, balanced sweetness without the artificial aftertaste!
Not only do these cookies taste great, but they’re also only 122 calories each with a net carb amount of just 2.25 grams! (Plus 3g fiber and vitamin A, potassium, calcium, and iron!) Best of all, in under a half hour, you can have 2 dozen yummy sugar-free chocolate chip cookies, so treat yourself!
Other Sweet Keto Splurge Recipes
- Keto Chocolate Cupcakes are rich, decadent, and totally guilt-free!
- Keto Peanut Butter Fudge, with only 3 net carbs per piece, is so good you won’t even know it’s low-carb!
Ingredients
Flour: To keep these cookies low-carb, use a combination of almond flour and coconut flour.
Risers & Thickeners: Baking soda gives these cookies a nice light texture, and xanthan gum makes them soft and chewy! (If you don’t have xanthan gum in your pantry, you should!)
Sugars: This cookie recipe is splitting the sweetness between Swerve brown sugar and monkfruit (a granulated sugar replacement). This is a really great combo!
Chocolate Chips: You want the best quality sugar-free chocolate chips you can find to give these cookies authentic chocolate richness!
Other Baking Staples: Round out this cookie recipe with all the usuals – eggs, butter, vanilla extract, and salt.
How to Make Low-Carb Chocolate Chip Cookies
STEP ONE: Preheat your oven to 350 degrees F, line two baking sheets with parchment paper, and then set them aside for now. In a medium mixing bowl, whisk together the almond and coconut flours, baking soda, xanthan gum, and salt. Set that bowl aside.
STEP TWO: Beat together the butter and both sugar replacements in a large mixing bowl until smooth. Add in the egg and vanilla and mix until well combined.
STEP THREE: Add the flour mixture to the wet ingredients. Mix until JUST combined, just don’t want to over mix. Fold in the chocolate chips using a wooden spoon or a rubber spatula.
STEP FOUR: Portion 1 ½ tablespoon scoops of cookie dough onto the prepared baking sheets, and gently press each scoop down to flatten it a little. Add additional chocolate chips to the top of each cookie, if desired.
STEP FIVE: Bake for 8-10 minutes until puffy and lightly golden. Remove the cookies from the oven and allow them to cool COMPLETELY on the baking sheet before transferring to a wire rack or platter.
Tips for Success
- This recipe yields about 18 large or 24 small cookies.
- Bake until JUST starting to turn golden brown. The cookies will be quite soft when you remove them from the oven, but they will firm up as they cool.
- You absolutely MUST let these cookies cool completely before trying to pick them up or they will simply fall apart.
- If you can’t find xanthan gum, gelatin will work in its place.
- Stevia or erythritol can be used in place of monkfruit, but read up on erythritol before you use it. It can have unpleasant side effects for many people.
- Do not use liquid sweeteners (like liquid stevia) as they will make the cookies really hard.
What Are Keto Cookies?
Keto-friendly cookies are low-carbohydrate, sugar-free treats that are allowed on a ketogenic diet. The ketogenic, or keto diet focuses on high protein, low carb foods to put the body into a metabolic state of ketosis. This allows the body can utilize fat for energy instead of carbs. Low-carb chocolate chip cookies are keto treats that are very similar to regular chocolate chip cookies, but use almond and/or coconut flour in place of wheat flour and sweetener substitutes in place of sugar.
What’s the Best Keto Flour for Baking Cookies?
The most common keto-friendly flours are almond flour, coconut flour, flaxseed meal, and psyllium husk powder. They can all be substituted for traditional wheat flour in low-carb foods. The best flour for MOST baking recipes, however, is a combination of 2 cups almond flour and ¼ cup coconut flour. This combo gives the best taste and texture that’s closest to classic wheat flour.
Other Keto-Friendly, Low-Carb Recipes
- Bacon Cauliflower Mac & Cheese
- Zucchini Lasagna
- Low-Carb Fried Pickles
- Beef-Stuffed Portobello Mushrooms
- Bacon & Bison Low Carb Pizza
- Keto Cauliflower Grilled Cheese
Equipment
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ cup unsalted butter softened
- ½ cup keto brown sugar replacement (I used Swerve)
- ¼ cup keto granulated sugar replacement (I used monkfruit)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Lily's chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and xanthan gum. Set aside.
- In a large bowl, beat the butter, brown sugar replacement, and granulated sugar replacement together until smooth. Add the egg and vanilla extract and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Use a rubber spatula to gently fold in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten the cookies. Place a few more chocolate chips on top of each cookie if desired.
- Bake for 8-10 minutes or until the cookies are puffed and lightly golden.
- Remove the cookies from the oven. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
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