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4.58 from 7 votes

Keto Chocolate Chunk Cookies

Easy keto chocolate chip cookies that taste just like the real thing!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert, Snack
Keyword: keto chocolate chip cookies
Servings: 12 cookies
Calories: 156kcal

Ingredients

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