Ingredients & Substitutions
Here I explain the best ingredients for keto chocolate chip cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Unsalted Butter – Make sure it’s softened at room temperature before you start. You can try to replicate it with ghee or coconut oil if you need to for dairy-sensitive or dairy-free options, but the texture is still a bit different. Besti Monk Fruit Allulose Blend – My favorite natural keto sweetener with the best flavor and texture. It keeps the keto cookies soft and chewy. Other sweeteners contain erythritol, which is more drying but does make your cookies more crispy. If you want to use something else, use my sweetener conversion chart. Besti Brown Monk Fruit Allulose Blend – For a taste and aroma like brown sugar. If you need a substitute, you can replace the brown sweetener with the same amount of granulated Besti, and mash it with 1/4 teaspoon of blackstrap molasses, which adds a negligible amount of sugar. Egg – This keto chocolate chip cookie recipe calls for one whole, large egg and it needs to be at room temperature, otherwise it will solidify the butter and the cookie dough texture won’t be right. An egg substitute should work fine if needed. Vanilla Extract – This brand is my fave. Wholesome Yum Blanched Almond Flour – Make sure to use blanched, finely ground almond flour. You’ll be disappointed in the end result if you try to use almond meal or coarse “natural” almond flour (a misnomer, really, because the blanched kind is natural too!). If you can’t use almond flour, my coconut flour chocolate chip cookies are just as delicious, but don’t try to use coconut flour in this recipe. Sea Salt Xanthan Gum – Although optional, if it works with your diet restrictions, I highly recommend leaving it in to keep these chewy! But, you can skip it if you like crispy low carb cookies. Sugar-Free Chocolate Chips – I use this brand.
How To Make Keto Chocolate Chip Cookies
This section shows how to make keto choc chip cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Now, go grab a glass of unsweetened almond milk… or your favorite keto milk of choice… or maybe even a cup of keto butter coffee? Either way, you’ll want to dunk these sugar-free chocolate chip cookies in there!
Storage Instructions
Store: Your keto chocolate chip cookies will store perfectly in an airtight container at room temperature for a few days, or in the fridge for 10 days. Reheat: If you like warm cookies, pop them in the microwave for about 10-15 seconds. Freeze: Arrange the cookies in a single layer on a parchment lined baking sheet and freeze. Once solid, transfer to a freezer bag and freeze for up to 6 months.
More Keto Cookie Recipes
If you like these sugar free chocolate chip cookies, here are more easy low carb cookie recipes to try:
Make sure your butter is soft enough. Soft butter is important to cream properly and create air pockets. You can do this by cutting it into pats and letting it sit on the counter for 15 minutes. For a faster way, fill a glass or stainless steel cup or bowl with very hot water and let it sit for a few minutes, then place the cup or bowl upside down over the butter. The residual heat will soften it. Cream the butter correctly. Start with lower speed to prevent splattering, then increase as it starts to incorporate. The right amount of time is 3-5 minutes. More or less time can make your sugar free chocolate chip cookies too dense. Add the almond flour gradually. This allows it to incorporate evenly and avoids beating too much, which can lead to dense cookies as well. Sprinkle (don’t dump) the xanthan gum. If you dump it in all at once, it tends to clump and might not incorporate into the cookie dough. Pack the dough into your cookie scoop. If it’s too loose, it won’t stay together once you release it. Flatten the cookies to the desired thickness. Unlike traditional ones, keto chocolate chip cookies don’t spread much, so it’s important to flatten them to the thickness you want. Reserve some extra chocolate chips. For prettier cookies, feel free to press a few extra chocolate chips into the tops before baking. Watch them carefully. Low carb chocolate chip cookies are done when the edges are golden brown. The allulose in Besti makes the cookies soft and chewy, but it can also burn more easily than other sweeteners, so keep an eye on them when baking. Adjust baking time for your desired texture. Cookies with darker edges will be more crispy than lighter ones. If you prefer them crispier,omit the xanthan gum. Keep in mind, though, that this is generally a chewy keto chocolate chip cookie recipe rather than a super crispy one. Let them cool. The cookies will look melty and smell amazing right out of the oven, but resist the urge to grab one right away — they will fall apart. They need to cool completely to firm up. (You can always reheat them a bit after cooling if you like them warm.)
If you love chocolate but cookies aren’t your thing, try my keto fudge brownies instead! Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
