Keto chocolate chip cookies are one of my favorite low-carb treats. These almond-flour cookies use erythritol instead of sugar, making them a great option for keto workplace snacks, an indulgence for yourself, or a healthier treat for the kids.
This article is detailed—use the table of contents to jump to the sections you need.
Helpful Suggestions
- What Are Keto Cookies?
- This Recipe Won Best Keto Dessert Of the Year!
- How To Make Keto Chocolate Chip Cookies
- Where Can I Purchase Sugar-Free Chocolate Chips?
- Can I Substitute Any Ingredients In This Cookie Recipe?
- Can You Use Coconut Flour To Bake Keto Chocolate Chip Cookies?
- Why Do Macro Tracking Apps Show More Carbs Than This Recipe Shows?
- My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?
- Health Benefits Of No Sugar Cookies:
- Related Recipes
- Baking Tip!
Estimated reading time: 6 minutes
What Are Keto Cookies?
Keto cookies are classic chocolate chip cookies adapted for a low-carb diet. They swap wheat flour for almond flour and replace regular sugar with erythritol, a keto-friendly sweetener. For best results use 100% erythritol as listed in the ingredients—avoid liquid sweeteners such as liquid stevia or liquid monk fruit in this recipe (see recipe notes).
This Recipe Won Best Keto Dessert Of the Year!
This keto cookie recipe was voted Best Keto Dessert of the Year in 2018. It’s simple to make and consistently delicious.
How To Make Keto Chocolate Chip Cookies
Follow these tips for reliable results. Combine all dry ingredients first so xanthan gum and baking powder distribute evenly through the batter. Melt the butter—either in a saucepan or microwave—before mixing. Melted butter helps the dough spread in the oven and works especially well with 100% erythritol.
Your dough should resemble the photo above before baking. If the cookies don’t spread into cookie shapes in the first 5 minutes, either too much flour was added or the butter wasn’t fully melted. If they remain rounded, press them down with a fork halfway through the bake.
Where Can I Purchase Sugar-Free Chocolate Chips?
Lily’s sugar-free chocolate chips are a reliable choice for these cookies. If those aren’t available, you can substitute with chopped 90% Lindt chocolate or 100% baker’s chocolate—both work well in a pinch.
Can I Substitute Any Ingredients In This Cookie Recipe?
Substitutions change the texture and spread of the cookies. Here are tested outcomes:
- Fine almond flour: Acceptable, but cookies may spread too thin.
- Coconut flour: Not recommended—cookies will not turn out well.
- Coconut oil: Causes cookies to hold more of a ball shape and not spread properly.
- Omitting xanthan gum: Cookies become too flat; reducing bake time to about 8 minutes can help. Xanthan can be swapped for gelatin (about 1 tsp).
- Liquid stevia: Produces extremely hard cookies; avoid using liquid stevia in this recipe.
Can You Use Coconut Flour To Bake Keto Chocolate Chip Cookies?
I don’t recommend coconut flour for these cookies. Coconut flour absorbs a lot of moisture and the cookies will not flatten correctly during baking.
Why Do Macro Tracking Apps Show More Carbs Than This Recipe Shows?
Macro apps sometimes display higher total carbs because they count fiber and sugar alcohols. Net carbs are calculated by subtracting fiber and sugar alcohols from total carbs. For example, this recipe’s totals (when using Lily’s chips) are roughly 19 g total carbs, 2.7 g fiber, and 14 g sugar alcohols—resulting in about 2.3 g net carbs per cookie. Fiber and most sugar alcohols have minimal effect on blood glucose or insulin, which is why net carbs are the appropriate measure for keto planning.
My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?
If your cookies don’t spread, first check that you used 100% erythritol. Partial blends or other sweeteners can prevent spreading. Also verify almond flour was measured by weight; too much almond flour will keep cookies from flattening. Ensure the butter is fully melted—if not, press the cookies down with a fork at the 6–7 minute mark.
Health Benefits Of No Sugar Cookies:
Sugar-free keto cookies are higher in fat, making them satisfying for low-carb eating. Choose a good-quality, preferably grass-fed butter when possible—grass-fed butter can contain higher levels of beneficial compounds like CLA, which some research links to metabolic advantages.
Whether you call them almond meal cookies, almond flour cookies, low-carb chocolate chip cookies, or keto cookies, they all share the same family of flavors and are friendly to people following a ketogenic lifestyle.
Related Recipes
If you enjoy keto chocolate chip cookies, try other keto dessert recipes from the same style of baking, such as skillet cookies, keto s’mores, peanut butter cookies, snickerdoodle-style cookies, gingerbread cookies, and single-serve microwave versions.
Baking Tip!
If the cookies haven’t flattened after 6–7 minutes in the oven, gently press them down with the back of a fork.
Recipe
Keto Chocolate Chip Cookies
Ingredients
- 3.5 oz Salted Butter (3.5 oz – 1/2 cup)
- 4.5 oz Erythritol (SoNourished) (4.5 oz – 3/4 cup)
- 1 tsp Vanilla Extract
- 1 large Egg (50g / 1.7 oz)
- 6 oz Almond Flour (6 oz – 170g) by weight, equals about 1 1/2 cups, depending on your almond flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp Salt
- 3 oz Sugar Free Chocolate Chips (90g – 3/4 cup)
Instructions
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Preheat a fan-forced oven to 180°C (360°F).
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Melt the butter in a saucepan until hot. In a mixing bowl, combine the melted butter with the erythritol and beat until combined. Add the vanilla and egg and beat on low for another 15 seconds.
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Add the almond flour, baking powder, xanthan gum, and salt. Beat until well combined.
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Press the dough together and remove it from the bowl. Fold in the chocolate chips by hand or with a silicone spatula.
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Use a small ice-cream scoop to portion the dough into 12 balls and place them on a lined baking tray. Bake 10–12 minutes at 180°C (360°F). The cookies may look slightly undercooked when removed; they firm up as they cool.
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If cookies have not flattened after 6–7 minutes, press them down gently with the back of a fork.
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Allow cookies to cool for 15 minutes before serving. Store in an airtight container for up to 7 days.
Tips & Notes:
- Fine almond flour: Works but yields a thinner cookie.
- Coconut flour: Not recommended—cookies will not flatten.
- Coconut oil: Cookies tend to stay rounded and won’t spread properly.
- Without xanthan gum: Cookies can become too flat; try baking 8–9 minutes instead. Xanthan gum can be replaced with 1 tsp gelatin.
- Liquid stevia: Produces very firm, unpleasant texture—avoid.
Chocolate chip alternatives:
- Chopped 90% Lindt chocolate
- 100% baker’s chocolate
Flattening issues:
If cookies don’t flatten, check that you used 100% erythritol, weighed the almond flour, and fully melted the butter. If needed, press the dough down with a fork during baking. If using ghee, expect to adjust quantities—ghee won’t always replace butter 1:1.
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