Keto Chocolate Chunk Cookies

4.36 from 14 votes

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

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Snack

Keyword: keto chocolate chip cookies

Servings: cookies

Calories: 156kcal

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)

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!!

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.