Keto Chocolate Chunk Cookies

Keto Chocolate Chunk Cookies! If you have followed me for a while you may have seen my original “Chewy Chocolate Chip Cookies” recipe.

Those cookies were a HUGE hit not only on my blog with countless re-pins and people tagging me in their instagram posts after making them..My friends and family also loved them and they inspired me to sell some of my cookies. So that recipe I hold near and dear to my heart.

BUT….

Then after much experimentation.. this Keto Chocolate Chunk Cookies recipe came into the picture. Straight off the batt, these knock the originals out of the park. These are so close to “real” chocolate chunk cookies, you'd hardly believe they were keto.

They are chewy and crunchy and soft in the middle with gooey melty chocolate pieces throughout…

Seriously guys, if you are looking for your go-to keto easy dessert/ cookie recipe then you've found it!

These are fantastic.

Ingredients In Keto Chocolate Chunk Cookies

• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods and provides a chewier texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Camino 71% Bittersweet Baking Chocolate – Love this for a change from chocolate-chips! The chopped chunks really give these cookies a rustic quality and also taste delicious! You can also use another dark chocolate like Lindt.
• Sukrin Brown Sugar Sweetener – My favourite replacement for brown sugar! It looks and acts super similar! It adds depth to the flavour of these cookies. *This product is easy to find in Canada on Amazon.ca but I couldn't find it on the US Amazon store so I've changed the link to Walmart which should carry it. *Also see my tips if you don't have it but still want to make these.

Tools I Used To Make Keto Chocolate Chunk Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Chocolate Chunk Cookies

• For the chocolate in these cookies I used a 70% bittersweet baking chocolate by Camino but you can use any chocolate and any % you wish, I'd just recommend using a bar over chocolate chips if you want the true effect of these chocolate chunk cookies!
• If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 70g regular sweetener).  Molasses is low on the glycemic index and only adds ~0.35g of carbs to each cookie so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
• This recipe uses MELTED butter. Don't use softened! The melted butter helps with the chewiness of these cookies.
• If you want the BEST version of these cookies, refrigerate the dough over-night before baking. This allows the cookies to develop more flavour.

Keto Chocolate Chunk Cookies

Serves: 12 cookies

Ingredients:

• 1/2 cup salted, melted butter, 120g
• 70g sukrin brown sugar sweetener (see tips for how to sub this if you don't have it)
• 4 tbsp + 2 tsp powdered monkfruit erythritol sweetener, 56g
• 1/4 tsp salt (1/2 tsp if using unsalted butter)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 cup almond flour, 112g
• 1 tbsp coconut flour, 8g
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 9 squares roughly chopped dark chocolate, 50g or 1/2 a typical dark chocolate Lindt Bar (I used Camino's 71% bittersweet baking chocolate)

Directions:

1. In a large bowl add your melted butter, sweeteners and salt. Whisk for 1min, until very well combined.
2. Next add your egg and vanilla extract. Whisk again until smooth.
3. Add the almond flour, coconut flour, xanthan gum and baking soda, mix everything using a fork then a spoon once it gets too thick. Mix well until your dough is no longer super sticky.
4. Add your chocolate chunks and mix one last time.
5. Place the dough in the fridge for at least 20min before baking. Pre-heat your oven to 350*F during this time.
6. Form the cookies into 12 even balls and space them evenly apart on a greased baking sheet. Flatten each one slightly (see photo).
7. Bake for 11-13 min or until the edges are just lightly browned but the cookies are still soft. Let them cool fully on the baking sheet before attempting to remove them (I mean you can always take a warm one off if you really can't wait, it just may be a little gooey and fall-apartish at first). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Chocolate Chunk Cookies!

So gooey in the center!

Store these in an airtight container on the counter for up to 7 days. These also freeze well if placed between layers of parchment or wax paper in an airtight container. I highly reccomend microwaving these for 15s before eating from room temperature OR 20-30s from frozen! So good!!

Nutrition for 1 cookie (1/12th of recipe): 156 calories | 2.6g NET carbs | 14.4g fat | 1.6g fibre

Disclaimer: this post contains some affiliate links

Print Recipe

4.42 from 12 votes

Keto Chocolate Chunk Cookies

Easy keto chocolate chip cookies that taste just like the real thing!

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert, Snack

Keyword: keto chocolate chip cookies

Servings: 12 cookies

Calories: 156kcal

Ingredients

• 1/2 cup salted melted butter, 120g
• 70 g sukrin brown sugar sweetener see tips for how to sub this if you don't have it
• 4 tbsp + 2 tsp powdered monkfruit/erythritol sweetener 56g
• 1/4 tsp salt 1/2 tsp if using unsalted butter
• 1 egg room temperature
• 1 tsp vanilla extract
• 1 cup almond flour 112g
• 1 tbsp coconut flour 8g
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 9 squares roughly chopped dark chocolate 50g (I used Camino's 70% bittersweet baking chocolate)

Instructions

• In a large bowl add your melted butter, sweeteners and salt. Whisk for 1min, until very well combined.
• Next add your egg and vanilla extract. Whisk again until smooth.
• Add the almond flour, coconut flour, xanthan gum and baking soda, mix everything using a fork then a spoon once it gets too thick. Mix well until your dough is no longer super sticky.
• Add your chocolate chunks and mix one last time.
• Place the dough in the fridge for at least 20min before baking. Pre-heat your oven to 350*F during this time.
• Bake for 12min or until the edges are just lightly browned but the cookies are still soft. Let them cool fully on the baking sheet before attempting to remove them (I mean you can always take a warm one off if you really can't wait, it just may be a little gooey and fall-apartish at first). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Chocolate Chunk Cookies!
• Store these in an airtight container on the counter for up to 7 days. These also freeze well if placed between layers of parchment or wax paper in an airtight container. I highly reccomend microwaving these for 15s before eating from room temperature OR 20-30s from frozen! So good!!

Notes

• Store these in an airtight container on the counter for up to 7 days. These also freeze well if placed between layers of parchment or wax paper in an airtight container. I highly reccomend microwaving these for 15s before eating from room temperature OR 20-30s from frozen! So good!!
• For the chocolate in these cookies I used a 70% bittersweet baking chocolate by Camino but you can use any chocolate and any % you wish, I'd just recommend using a bar over chocolate chips if you want the true effect of these chocolate chunk cookies!
• If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 70g regular sweetener).  Molasses is low on the glycemic index and only adds ~0.35g of carbs to each cookie so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more. 
• This recipe uses MELTED butter. Don't use softened! The melted butter helps with the chewiness of these cookies.
• If you want the BEST version of these cookies, refrigerate the dough over-night before baking. This allows the cookies to develop more flavour.

Nutrition

Serving: 1cookie | Fiber: 1.6g | Calories: 156kcal | Fat: 14.4g | Protein: 3g | Carbohydrates: 2.6g

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Keto Chewy Double Chocolate Cookies

Keto Cheesecake Stuffed Chocolate Chip Cookies

Keto Peanut Butter and Jelly Cookies

Keto Chocolate Macadamia Nut Cookies

Keto Chocolate Chip Cookie Cheesecake Bars