Keto 24 Hour Chocolate Chip Cookies

I've finally done it. The be-all and end-all of keto chocolate chip cookies. The one that tops every other recipe.

(Well I mean, at least for now until I figure out some new flour or sweetener… then it will be back to the drawing board because we're always improving here on MouthwateringMotivation.com).

Disclaimer: this post contains some affiliate links. If you choose to purchase something through a link, I may receive a small commission (this does NOT affect your purchase at all).

But for now, these are it. These are the cookies you make for your friends and family and WOW them because they'll never believe they're keto. 

These are the chocolate chip cookies you make for yourself as a treat for getting that new job or passing that exam you never thought you'd pass. 

These are the keto chocolate chip cookies you make for your picky kids that won't ever eat anything remotely “healthy” or low carb.

These are the Keto Chocolate Chip Cookies that change the way you think about keto cookies. 

Throw away everything you know about grainy, dry, fall-apart not chewy chocolate chip cookies. 

This recipe will blow your mind. I promise.

Check out my 100 cookie experiment to see what I mean about constant progression and experimenting. I don't mess around when it comes to keto cookies.

Ingredients In Keto 24 Hour Chocolate Chip Cookies

• Salted Butter – I always use salted butter but you can just as easily use unsalted. Just be sure to add an 1/8th tsp salt to the toffee an extra 1/4 – 1/2 tsp salt (total) to the cookies. 
• Sukring Gold Sweetener – This is my favourite keto brown sugar alternative. I wouldn't reccomend subbing it if you really want that true chocolate chip cookie flavour. It also works great in the toffee where-as some sweeteners will prevent the toffee from fully setting. You can try swerve brown as a substitute.
• Vanilla Extract – I used pure vanilla extract for this recipe but artificial will do as well.
• Ice Cube – This seems like an odd ingredient but it's actually very important as it replaces the lost moisture in our browned butter so our cookies can come out soft and chewy.
• Almond Flour – This acts as the base for our cookies with some help from other low-carb flours to improve the overall texture. Almond flour alone would be grainy.
• Lupin Flour – This keeps our cookies soft in the center! It's a really cool ingredient if you haven't looked into it yet.
• Vital Wheat Gluten – This is the protein extracted from wheat. It gives our dough a texture more similar to regular cookie dough and provides that “chew” that we all know and love.
• Baking Soda – This helps our cookies to spread out a bit and get slightly crisp on the edges.
• Espresso Powder – This is purely there for flavour. I've made recipes with and without it and I can say, even if you aren't a huge coffee fan, this is a great way to enhance flavours in a recipe.
• Xanthan Gum – This acts similarly to the gluten to provide a chewy texture to the cookies.
• Salt – Add a little more if using unsalted butter.
• Powdered Monkfruit Sweetener – This is my favourite replacement for white sugar in keto baking. The powdered has the best flavour and blends seamlessly into baked goods.
• Allulose – Yes, another sweetener! These aren't your average 1 hour keto chocolate chip cookies. Allulose is a great sweetener for not only adding a light sweetness..but also improving the texture of your baked goods. It provides almost a “stickiness” which again, adds chew but it also helps the cookies to brown as well.
• Sea Salt – This is an optional topping for your cookies. It pairs well with the dark chocolate and sweet toffee. 
• Egg – This gives our cookie structure.
• Egg Yolk – This is optional, I find an extra egg yolk can make for even chewier cookies.
• Molasses – Another optional ingredient…I know, I know “it's not keto”. But in reality, the amount in this recipe IS keto because it's so minimal. 1/4 tsp divided by 16 cookies is not ever going to knock you out of ketosis and it only enhances the brown sugar flavour from the sukrin sweetener.
• 70% Dark Chocolate – You are welcome to use any chocolate you prefer but 70-75% is ideal as the toffee is sweet, you need the little bit of bitterness to balance the cookies out.

Tools I Used To Make Keto 24 Hour Chocolate Chip Cookies

• 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!
• 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!
• Non-stick frying pan – For the browned butter and toffee.
• Whisk – For the browned butter, toffee and whisking the wet ingredients.
• Spatula – For mixing the keto cookie dough.
• Sharp Knife – For chopping the dark chocolate.
• Cutting Board – For chopping the dark chocolate.
• Mixing Bowls – For both the dry and wet ingredients.
• Plastic Wrap – To cover the keto chocolate chip cookie dough overnight.
• Parchment Paper – To pour the toffee on & to bake the cookies on.
• Cookie Sheets – To pour the toffee on & to bake the cookies on.

Tips For Making Keto 24 Hour Chocolate Chip Cookies

• For the best result, you all the ingredients mentioned in this recipe and try not to sub any. This is the kind of recipe you make to impress friends or family…or simply to treat yourself.
• Be careful not to burn the toffee, it will burn FAST if you stop stirring even for a second. It may not look burnt but the taste will carry over to your cookies later so be sure to test a little piece ahead of time if you are unsure.
• For a caramel swirl rather than toffee, use 2 tbsp allulose in your toffee along with 3 tbsp sukrin gold. It won't fully harden and you can swirl pieces of caramel into your cookie rather than add chunks of toffee.
• Be careful when baking these cookies as the bottoms will want to burn before the middles have cooked. To prevent this, always bake these on parchment paper on a light coloured baking sheet further away from the lower heating element.
• The cookies won't always look done but these firm up quite a bit at room temperature. You can even toss them in the freezer to speed up the process (I actually enjoy them partially frozen right after baking as they retain their chewiness and get even chewier when cold).
• You can technically bake these cookies off right away, but if you're taking the time to make this recipe, I suggest letting them sit in the fridge for 24 hours to achieve the best possible flavour. I've also tested them beyond 24 hours and they start to get too soft after baking and aren't nearly as good.

How To Store Keto 24 Hour Chocolate Chip Cookies

• Once cooled, store these cookies in an airtight container at room temperature for up to 5 days.
• OR freeze in an airtight container layered with parchment/wax paper.

Other Similar Recipes:

• Keto Chocolate Chip Skillet Cookie
• Keto Oatmeal Chocolate Chip Cookies
• Low Carb Keto Chocolate Chip Muffins Recipe
• Low Carb Keto Chocolate Chip Scones
• Chewy Keto Chocolate Chip Cookies

Keto 24 Hour Chocolate Chip Cookies

Serves: 12-16 Cookies

Ingredients:

• 1/4 cup salted butter, 60g
• 1/4 cup sukrin gold sweetener, 48g
• 1/4 tsp vanilla extract (optional)

Brown Butter

• 1/2 cup salted butter, 112g
• 1 ice cube

Cookies

• 1 1/2 cups almond flour, 162g
• 2 tbsp lupin flour, 14g
• 1 1/2 tbsp vital wheat gluten, 11g (Replace with 1/4 tsp xanthan gum + 1 tbsp coconut flour for gluten free)
• 1/2 tsp espresso powder
• 1/2 tsp baking soda
• 1/8 tsp xanthan gum
• 1/8 tsp salt 
• 6 tbsp sukrin gold, 72g
• 1/4 cup powdered monkfruit sweetener, 48g
• 2 tbsp allulose, 24g
• 1 egg
• 1 egg yolk (optional – adds a little extra chewiness)
• 1 tsp vanilla extract 
• 1/4 tsp molasses (optional)
• 3oz 70% chocolate, chopped, 85g
• sea salt for topping (optional)

Directions:

Toffee

1. Heat a non-stick frying pan over low-medium heat. Add the butter and stir as it melts. 
2. Once the butter is melted, add the sukrin gold sweetener and stir as it dissolves.
3. Continue to stir constantly for ~7 minutes then remove the it from the heat and keep stirring for ~30s more to prevent it from burning.
4. Add 1/4 tsp vanilla extract and stir once more. Pour the mixture onto a parchment lined baking sheet and allow it to set in the fridge while you complete the next steps.

Browned Butter

1. Again, using a non-stick frying pan, add 1/2 cup salted butter and heat over low-medium heat stirring often until melted.
2. Continue to stir the butter until it turns brown then quickly remove it from the heat while still stirring. (This usually takes about 5-6 minutes for me after the butter has initially melted. The butter will start to get frothy and soon it will bubble so much you can't really see the bottom of the pan – this is right before it will turn brown, then after that you only want to stir for a few seconds more before removing it).
3. Add an ice cube to the browned butter and give it a few stirs until it's melted and blended in.
4. Pour the butter into a large mixing bowl and set aside at room temperature to cool down a bit.

Making The Chocolate Chip Cookies

1. To another bowl, add the almond flour, lupin flour, vital wheat gluten, baking soda, espresso powder, xanthan gum and salt. Whisk to combine then set aside.
2. To your now slightly cooled browned butter, add the sweeteners; sukrin gold, powdered monkfruit and allulose along with the egg (and egg yolk if adding it), vanilla extract and molasses.
3. Whisk well until the mixture is very smooth.
4. Add your dry ingredients to the wet ingredients and stir until everything is combined.
5. Add the chopped chocolate.
6. Break your toffee from earlier into small pieces then add it as well.
7. Stir everything one more time until combined.
8. Cover your dough with plastic wrap and refrigerate 24 hours.
9. After 24 hours, pre-heat your oven to 330*F. 
10. Line a cookie tray with parchment paper and scoop balls of cookie dough onto the sheet. (If you're baking these straight from the fridge, you'll want to use your hand to flatten them just a bit to help them spread properly. If you let them come back to room temperature, you should be able to just scoop balls of dough and bake them as they are). *Tip – If they aren't flattening as much as you'd like as they bake, just take a spatula or spoon and give them a little press in the oven.
11. Bake the cookies for ~10-13 minutes (these will take more towards 13min or longer if baking directly from the fridge). They WILL set more at room temperature so be careful not to over-cook them. You can also toss them in the freezer quickly after baking to cool them faster.  *Tip – For thinner cookies, let your dough come back fully to room temperature before baking and flatten the balls of dough just a tiny bit before baking. For thicker cookies, bake straight from the fridge and again just flatten slightly.
12. Let the cookies cool for at LEAST 12-15 minutes before trying to remove them from the baking sheet (if you're impatient they are still delicious but a bit messy when first out of the oven). Enjoy your Keto 24 Hour Chocolate Chip Cookies!

Once cooled, store these cookies in an airtight container at room temperature for up to 5 days.

OR freeze in an airtight container layered with parchment/wax paper.

Nutrition for 1/16th of recipe: 179 calories | 16.2g fat | 2.8g NET carbs | 4g proten | 2g fiber

Print Recipe

3.75 from 4 votes

Keto 24 Hour Chocolate Chip Cookies

Gooey, chewy, soft chocolate chip cookies - better than any other keto cookie chocolate chip cookie recipe you've ever tried.

Prep Time22 mins

Cook Time12 mins

Refrigeration Time1 d

Total Time1 d 34 mins

Course: Dessert

Keyword: keto 24 hour cookies, keto chocolate chip cookies, Keto cookies

Calories: 179kcal

Ingredients

Toffee

• 1/4 cup salted butter 60g
• 1/4 cup sukrin gold sweetener 48g
• 1/4 tsp vanilla extract optional

Brown Butter

• 1/2 cup salted butter 112g
• 1 ice cube

Cookies

• 1 1/2 cups almond flour 162g
• 2 tbsp lupin flour 14g
• 1 1/2 tbsp vital wheat gluten 11g (Replace with 1/4 tsp xanthan gum + 1 tbsp coconut flour for gluten free)
• 1/2 tsp espresso powder
• 1/2 tsp baking soda
• 1/8 tsp xanthan gum
• 1/8 tsp salt
• 6 tbsp sukrin gold 72g
• 1/4 cup powdered monkfruit sweetener 48g
• 2 tbsp allulose 24g
• 1 egg
• 1 egg yolk optional - adds a little extra chewiness
• 1 tsp vanilla extract
• 1/4 tsp molasses optional
• 3 oz 70% chocolate chopped, 85g
• sea salt for topping optional

Instructions

Toffee

• Heat a non-stick frying pan over low-medium heat. Add the butter and stir as it melts.
• Once the butter is melted, add the sukrin gold sweetener and stir as it dissolves.
• Continue to stir constantly for ~7 minutes then remove the it from the heat and keep stirring for ~30s more to prevent it from burning.
• Add 1/4 tsp vanilla extract and stir once more. Pour the mixture onto a parchment lined baking sheet and allow it to set in the fridge while you complete the next steps.

Browned Butter

• Again, using a non-stick frying pan, add 1/2 cup salted butter and heat over low-medium heat stirring often until melted.
• Continue to stir the butter until it turns brown then quickly remove it from the heat while still stirring. (This usually takes about 5-6 minutes for me after the butter has initially melted. The butter will start to get frothy and soon it will bubble so much you can't really see the bottom of the pan - this is right before it will turn brown, then after that you only want to stir for a few seconds more before removing it).
• Add an ice cube to the browned butter and give it a few stirs until it's melted and blended in.
• Pour the butter into a large mixing bowl and set aside at room temperature to cool down a bit.

Making The Chocolate Chip Cookies

• To another bowl, add the almond flour, lupin flour, vital wheat gluten, baking soda, espresso powder, xanthan gum and salt. Whisk to combine then set aside.
• To your now slightly cooled browned butter, add the sweeteners; sukrin gold, powdered monkfruit and allulose along with the egg (and egg yolk if adding it), vanilla extract and molasses.
• Whisk well until the mixture is very smooth.
• Add your dry ingredients to the wet ingredients and stir until everything is combined.
• Add the chopped chocolate.
• Break your toffee from earlier into small pieces then add it as well.
• Stir everything one more time until combined.
• Cover your dough with plastic wrap and refrigerate 24 hours.
• After 24 hours, pre-heat your oven to 330*F.
• Line a cookie tray with parchment paper and scoop balls of cookie dough onto the sheet. (If you're baking these straight from the fridge, you'll want to use your hand to flatten them just a bit to help them spread properly. If you let them come back to room temperature, you should be able to just scoop balls of dough and bake them as they are). *Tip - If they aren't flattening as much as you'd like as they bake, just take a spatula or spoon and give them a little press in the oven.
• Bake the cookies for ~10-13 minutes (these will take more towards 13min or longer if baking directly from the fridge). They WILL set more at room temperature so be careful not to over-cook them. You can also toss them in the freezer quickly after baking to cool them faster.  *Tip - For thinner cookies, let your dough come back fully to room temperature before baking and flatten the balls of dough just a tiny bit before baking. For thicker cookies, bake straight from the fridge and again just flatten slightly.
• Let the cookies cool for at LEAST 12-15 minutes before trying to remove them from the baking sheet (if you're impatient they are still delicious but a bit messy when first out of the oven). Enjoy your Keto 24 Hour Chocolate Chip Cookies!

Video

Notes

Ingredients In Keto 24 Hour Chocolate Chip Cookies

• Salted Butter - I always use salted butter but you can just as easily use unsalted. Just be sure to add an 1/8th tsp salt to the toffee an extra 1/4 - 1/2 tsp salt (total) to the cookies. 
• Sukring Gold Sweetener - This is my favourite keto brown sugar alternative. I wouldn't reccomend subbing it if you really want that true chocolate chip cookie flavour. It also works great in the toffee where-as some sweeteners will prevent the toffee from fully setting. You can try swerve brown as a substitute.
• Vanilla Extract - I used pure vanilla extract for this recipe but artificial will do as well.
• Ice Cube - This seems like an odd ingredient but it's actually very important as it replaces the lost moisture in our browned butter so our cookies can come out soft and chewy.
• Almond Flour - This acts as the base for our cookies with some help from other low-carb flours to improve the overall texture. Almond flour alone would be grainy.
• Lupin Flour - This keeps our cookies soft in the center! It's a really cool ingredient if you haven't looked into it yet.
• Vital Wheat Gluten - This is the protein extracted from wheat. It gives our dough a texture more similar to regular cookie dough and provides that "chew" that we all know and love.
• Baking Soda - This helps our cookies to spread out a bit and get slightly crisp on the edges.
• Espresso Powder - This is purely there for flavour. I've made recipes with and without it and I can say, even if you aren't a huge coffee fan, this is a great way to enhance flavours in a recipe.
• Xanthan Gum - This acts similarly to the gluten to provide a chewy texture to the cookies.
• Salt - Add a little more if using unsalted butter.
• Powdered Monkfruit Sweetener - This is my favourite replacement for white sugar in keto baking. The powdered has the best flavour and blends seamlessly into baked goods.
• Allulose - Yes, another sweetener! These aren't your average 1 hour keto chocolate chip cookies. Allulose is a great sweetener for not only adding a light sweetness..but also improving the texture of your baked goods. It provides almost a "stickiness" which again, adds chew but it also helps the cookies to brown as well.
• Sea Salt - This is an optional topping for your cookies. It pairs well with the dark chocolate and sweet toffee. 
• Egg - This gives our cookie structure.
• Egg Yolk - This is optional, I find an extra egg yolk can make for even chewier cookies.
• Molasses - Another optional ingredient...I know, I know "it's not keto". But in reality, the amount in this recipe IS keto because it's so minimal. 1/4 tsp divided by 16 cookies is not ever going to knock you out of ketosis and it only enhances the brown sugar flavour from the sukrin sweetener.
• 70% Dark Chocolate - You are welcome to use any chocolate you prefer but 70-75% is ideal as the toffee is sweet, you need the little bit of bitterness to balance the cookies out.

 

Tips For Making Keto 24 Hour Chocolate Chip Cookies

• For the best result, you all the ingredients mentioned in this recipe and try not to sub any. This is the kind of recipe you make to impress friends or family...or simply to treat yourself.
• Be careful not to burn the toffee, it will burn FAST if you stop stirring even for a second. It may not look burnt but the taste will carry over to your cookies later so be sure to test a little piece ahead of time if you are unsure.
• For a caramel swirl rather than toffee, use 2 tbsp allulose in your toffee along with 3 tbsp sukrin gold. It won't fully harden and you can swirl pieces of caramel into your cookie rather than add chunks of toffee.
• Be careful when baking these cookies as the bottoms will want to burn before the middles have cooked. To prevent this, always bake these on parchment paper on a light coloured baking sheet further away from the lower heating element.
• The cookies won't always look done but these firm up quite a bit at room temperature. You can even toss them in the freezer to speed up the process (I actually enjoy them partially frozen right after baking as they retain their chewiness and get even chewier when cold).
• You can technically bake these cookies off right away, but if you're taking the time to make this recipe, I suggest letting them sit in the fridge for 24 hours to achieve the best possible flavour. I've also tested them beyond 24 hours and they start to get too soft after baking and aren't nearly as good.

 

How To Store Keto 24 Hour Chocolate Chip Cookies

• Once cooled, store these cookies in an airtight container at room temperature for up to 5 days.
• OR freeze in an airtight container layered with parchment/wax paper.

 

Nutrition

Serving: 1cookie | Fiber: 2g | Calories: 179kcal | Fat: 16.2g | Protein: 4g | Carbohydrates: 2.8g

Other Similar Recipes You May Like:

Keto Oatmeal Chocolate Chip Cookies

Keto Chocolate Chip Muffins

Keto Chocolate Chip Skillet Cookie

Keto 1 Minute Chocolate Chip Cookie

Keto Pumpkin Chocolate Chip Cookies