Soft and chewy keto chocolate chip cookies! Just like mom used to make but only 2 net carbs each and gluten free! An easy recipe with basic ingredients!
Everyone has one food (okay, maybe 10 foods) that you just will never be able to say no to. For me, one of those foods are fresh homemade chocolate chip cookies.
I love the dough just as much as I love the cookies. Ashamedly, I used to buy a log of Pillsbury cookie dough just to eat it with a spoon!
I love pulling them out of the oven and immediately placing one in a bowl with a scoop of vanilla ice cream knowing that the ice cream is going to melt.
It takes me straight back to my childhood. And seriously, a house that smells like fresh cookies? C’monnnnnn.
We took the kids to Disney last week (you can read about that here) and on our way we made a pitstop at my mom’s house. She had just made my kids a batch of warm, gooey, homemade chocolate chip cookies.
The house smelled mouthwatering. My kids ate way more than they should’ve but I stood strong. I didn’t indulge a single dadgum cookie. I was so proud of myself.
But then…there’s always a but…we stopped back by my mom’s after our Disney trip was over.
Disney hangover. (yes, that’s a real thing and you know that if you’ve ever taken children to Disney)
And facing another 7 hours in the car back to Kentucky. I caved like a badly baked cheesecake.
I’m pretty sure I ate like 5 or 6 big pieces of cookie dough and regretted it almost immediately. But dang, it sure tasted good going down.
Since then, I haven’t been able to get chocolate chip cookies off my brain since. Well, keto chocolate chip cookies anyway.
As long as I’ve been eating a low carb diet, I have never made low carb or keto cookies. Weird, right?
One activity I’ve really really missed, however, is making cookies with my kids. That has been a great way for us to bond and an easy way to for them to feel included in my world and learn something about cooking.
My daughter and I recently made a trip up to the nearest Whole Foods, which is a good half hour away, so I grabbed a few bags of Lily’s chocolate chips (sweetened with Stevia, 2 net carbs per serving) to stick in the pantry.
Yes, I could order them on Amazon but I don’t normally. They’re pricey little sugar free chocolate chips but so worth it occasionally. Actually, my favorite keto chocolate company ChocZero is launching sugar free chocolate chips soon and I’m pumped to try them in this recipe!
Knowing those chocolate chips were waiting to be baked, I decided to try my hand at a keto chocolate chip cookie. Essentially, I just swapped white flour for almond flour and kept the remaining ingredients the same as you’d see in any other (keto or not) chocolate chip cookie recipe.
Trust me when I tell you that despite the almond flour base, these keto cookies are not grainy at all! In fact, they’re so soft and chewy that you wouldn’t even know you’re eating a gluten free cookie!
I baked my keto chocolate chip cookies for 10 minutes so they’d stay a little gooey-er but you could bake them for 12-13 minutes for a more crispy cookie.
Also, you can use less chocolate chips than the recipe calls for. It will save carbs but I just don’t think there is a thing as too much chocolate in a chocolate chip cookie!
I’m actually going to tweak this recipe just a smidge to make it into a cookie cake for my son’s upcoming birthday! Stay tuned for a how-to on that!
Bottom line…if you want an keto chocolate chip cookie that tastes just like the ones mom used to make, then file this recipe into your recipe book! (Are those still a thing?)
If you love these cookies as much as I did, will you hit the little “pin” button or leave a comment below for all of the other readers?
- 2 cups almond flour
- 8 tbsp unsalted butter, softened
- 3/4 cup Sukrin Gold Brown Sugar Erythritol
- 1 egg, beaten
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 1 9oz package sugar free chocolate chips (such as Lily's)
- Preheat the oven to 350 degrees. Line a 21″x15″ baking sheet with parchment paper. Set aside.
- In a large bow, add the almond flour, baking soda, baking powder, and salt.
- Use a fork to work the softened butter into the dry mixture until a dough is formed.
- Fold in the egg, Sukrin Gold, and vanilla extract.
- Fold in the chocolate chips.
- Use a medium sized cookie scoop to divide out the dough into 24 equal cookies. Use 3 fingers to gently flatten the dough balls. You may leave them rounded at the top for a more dome shaped cookie.
- Bake for 10-13 minutes. For a chewier cookie, cook for 10 minutes.
- After cooking, let the cookies cool on a wire rack.
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Nutrition Information:Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 134 Total Fat: 12.2g Carbohydrates: 3.2g Fiber: 1g Protein: 3g