The Best Keto Chocolate Chip Cookies

These are 1000% The Best Keto Chocolate Chip Cookies you will ever make. Trust me on this one.

If you've followed my blog for any length of time, you're probably getting a little annoyed with my constant Keto Chocolate Chip Cookies posts.

Seriously, I've made SO MANY keto chocolate chip cookies and low carb chocolate chip cookies.. I don't even know what to do with myself anymore, lol.

You'd think I'd move on, say “these are good enough!” but no.

My quest for The Best Keto Chocolate Chip Cookies is never-ending guys.

Disclaimer: this post contains some affiliate links.

No matter how many I make, I'll always make more.

Why? Well, it's the simple fact that Chocolate Chip Cookies is THE DESSERT.

It's the dessert we all think of first when we think of classic comfort food or Mom or Grandma's baking…

It's just that one recipe that everyone likes (if you don't, I'm sorry but why are you here? …..Kidding, I love you all, haha, but really, you gotta love chocolate chip cookies!)

So with that in mind, I knew I wanted my keto chocolate chip cookies to be the best. I wanted people to really go “WOW. These are GOOD”.

I want those on a keto diet to not feel like they are missing on this classic recipe.

No matter what diet, we should all get to enjoy a good cookie.

That's why, I made over 100 keto chocolate chip cookies in one day, a few months back.

You can see that crazy long post HERE, where I detail my pitfalls and triumphs in creating the best keto chocolate chip cookie recipe.

I declared a winner at the end of that post and was quite pleased with the result!

The cookies were soft, chewy, looked legit. I think anyone would be happy with that low carb chocolate chip cookie recipe.

But of course, in the back of my mind, I had that nagging feeling that I could still do better.

So here we are. Back on the cookie train.

If you'd like a history of my chocolate chip cookies, here's some background:

It really has been a marathon.

I'm not going to lie, I'll probably create more chocolate chip cookie recipes after this one too.

But for now, these are The BEST Keto Chocolate Chip Cookies (yet).

What makes these better than the rest?

Let me tell ya. (or you can skip ahead to the recipe and ignore this part of the post because I know many of you didn't come here to read my life story and that's okay, I get it, I understand and I support your decision. But like do me a solid and at least tag me if you make the recipe, haha).

The base of these cookies I kept mainly as almond flour.

In past recipes you'll see I used a higher quantity of coconut flour along with almond flour. (About a 2:1 ratio of almond flour to coconut flour). This resulted in quite thick cookies that were a bit cakier.

They are pretty to look at and a lot of you guys seemed to really enjoy them! But in the end, they were not what a traditional chocolate chip cookie should be. The texture was just too soft (albeit, they were decently chewy).

In one of my other recipes I tried using just almond flour.

Those cookies were good. I liked the flavour more without the coconut flour… but the texture of the cookies suffered. These keto chocolate chip cookies were more like “crumble chocolate chip cookies”.

They were just as annoyingly crumbly as a nature valley bar at this point.

So at least we learned less almond flour= better flavour but no coconut flour = crumbly texture.

With those lessons in place, I went on to create my Keto Chocolate Chunk Cookies Recipe which was probably the biggest turning point in my Keto Chocolate Chip Cookie baking.

It was this recipe that sparked my interest to create over 100 cookies in a day to experiment with different variations.

These cookies used more almond flour, a tiny bit of coconut flour, no baking powder (why in the world I ever used baking powder in chocolate chip cookies I'll never know), melted instead of softened butter, brown sugar sweetener AND regular sweetener, and chopped dark chocolate instead of chocolate chips.

The result?

Much BETTER! These cookies were so close to the real thing. They were, soft but also crisp around the edges..they also looked more like traditional chocolate chip cookies.

So with that recipe in hand, I created my many variations.

I learned psyllium husks can add a really great chewiness to low carb chocolate chip cookies..

I also learned that mozzarella in a cookie, is actually kind of good (I know weird, but trust me on it).

I shared by two best variations in the “Ultimate Keto Chocolate Chip Cookies Guide” post.

Now we're getting a little off topic here, I was telling you why I used the ingredients I did for this recipe…

So I found that almond flour + a tiny bit of coconut flour was the perfect flour ratio.

I found that brown sugar sweetener adds an amazing depth of flavour you don't get from using one sweetener alone.

I found that using more baking soda helps the cookies to spread more, making them slightly thinner and crispier.

..and I found that using melted butter instead of softened butter also results in chewier, flatter cookies that taste and feel more like traditional chocolate chip cookies.

I used all of these findings to create this recipe.

I also used by new-found love of allulose to create a cookie with by far the best flavour and texture yet.

Allulose and brown sugar Sukrin sweetener are like a match made in heaven.

Lastly, I followed with my previous findings, that refrigeration of keto cookie dough improves it's flavour and left these in the fridge for an hour before baking (if you can leave it over-night it's even better).

THE RESULT??

The Best Keto Chocolate Chip Cookies Ever.

Seriously, try and find another you like better. I dare you.

These are it.

Ingredients In The Best Keto Chocolate Chip Cookies

Allulose – This is a new sweetener on the market! If you haven't heard of allulose yet, you likely will in the near future. It's naturally found in figs, raisins and kiwis and has no glycemic impact on blood sugar. It also is very easy on your digestive system. It acts very similar to sugar in terms of it's browning effects in the oven. This is why it's become so popular! Then only thing to note with allulose is that it is less sweet than regular sugar so you do need to add more of it to get the same effect. This is why I combine it with another sweetener, so I don't have to use a TON in every recipe. I also find the two sweeteners together actually create an even better flavour!
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 *See my tips if you don't have it but still want to make these.

Tools I Used To Make Chewy Keto Chocolate Chip 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!
Cookie Sheets
Whisk

Tips For Making The Best Keto Chewy Chocolate Chip Cookies

For the chocolate in these cookies I used a 70% Intense Dark Chocolate by Valor 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.
I also like to toss these in the freezer right after they've cooled slightly on the baking sheet to finish cooling them quickly. They have this amazing chewy texture after about 10-15min in the freezer.

How To Store Keto Chewy Chocolate Chip Cookies

Store these cookies in an airtight container between layers of parchment paper at room temperature for up to 5 days.
OR freeze in the same container or ziplock bag for later!

The Best Keto Chocolate Chip Cookies Recipe

Serves: 12 cookies

Ingredients:

Serves: 12

1/2 cup salted + 2 tsp, melted butter, 130g
6 tbsp sukrin brown sugar sweetener, 72g (see tips for how to sub this if you don't have it)
5 tbsp allulose sweetener, 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
1/8 tsp salt (1/4 tsp if using unsalted butter)
1 egg, room temperature
1 tsp vanilla extract
1 1/4 cup almond flour, 140g
1 tbsp coconut flour, 8g
1 tsp xanthan gum
3/4 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:

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
In another large bowl, add your melted butter, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet. I recommend doing 6 on a normal 12 cookie baking sheet.
Bake for 9-11 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy The Best Keto Chocolate Chip Cookies!

Nutrition for 1/12th of recipe (1 cookie): 132 calories | 12.1g fat | 1.4g NET carbs | 2.7g protein | 1.5g fiber

Store these cookies in an airtight container between layers of parchment paper at room temperature for up to 5 days.

OR freeze in the same container or ziplock bag for later!

***WATCH THE VIDEO AT THE TOP OF THIS POST TO SEE THE TEXTURE OF THE COOKIES!***

Print Recipe

4.84 from 18 votes

The Best Keto Chocolate Chip Cookies

Prep Time10

Cook Time10

Refrigeration Time30

Course: Dessert

Keyword: keto chocolate chip cookies, Keto cookies

Servings: keto chocolate chip cookies

Calories: 132kcal

Ingredients

1/2 cup + 2 tsp salted butter melted, 130g
6 tbsp sukrin brown sugar sweetener 72g (see tips for how to sub this if you don't have it)
5 tbsp allulose sweetener 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
1/8 tsp salt 1/4 tsp if using unsalted butter
1 egg room temperature
1 tsp vanilla extract
1 1/4 cup almond flour 140g
1 tbsp coconut flour 8g
1 tsp xanthan gum
3/4 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)

Instructions

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
In another large bowl, add your melted butter, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet. I recommend doing 6 on a normal 12 cookie baking sheet.
Bake for 9-11 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy The Best Keto Chocolate Chip Cookies!

Notes

Tips For Making Keto Chocolate Chunk Cookies

For the chocolate in these cookies I used a 70% Intense Dark Chocolate by Valor 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.
I also like to toss these in the freezer right after they've cooled slightly on the baking sheet to finish cooling them quickly. They have this amazing chewy texture after about 10-15min in the freezer.