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keto egg white chocolate chip cookies
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Keto Psyllium Husk Chocolate Chip Cookies

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Keyword: keto chocolate chip cookies
Servings: 12 Cookies
Calories: 152kcal


  • 1/2 cup salted butter softened 120g
  • 3 tbsp + 1 tsp sukrin brown sugar sweetener 40g (see tips in my Keto Chocolate Chunk Cookies post for how to sub this)
  • 6 tbsp + 2 tsp powdered monkfruit erythritol sweetener 80g
  • 2 egg whites, room temperature OR 1 whole egg
  • 1 1/2 tsp vanilla extract
  • 1 cup almond flour 112g
  • 1 tbsp whole psyllium husks or 1/2 tbsp ground psyllium husks
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1/4 tsp salt 1/2 tsp if using unsalted butter
  • 1/4 cup stevia sweetened chocolate chips 60g, I use the Krisda brand for chocolate chips or 50g chopped dark chocolate


  • Pre-heat oven to 350*F.
  • Add all of your dry ingredients (except sweeteners) to a food proccessor and grind for 10-15s. Set aside.
  • In another bowl, cream butter and sweeteners together with a hand held mixer.
  • Add egg and vanilla extract, beat again until just mixed.
  • Addd the dry ingredients to the wet and stir until a thick dough is formed and everything is well-mixed. The more you stir, the thicker it will start to get.
  • Roll the dough into balls and place evenly apart on a greased baking sheet, flatten just slightly, then bake for 10-12min or until lighty browned. They will set more as they cool.
  • Remove from the baking sheet after 5-7min and leave on a wire rack to finish cooling. Enjoy your Keto Psyllium Husk Chocolate Chip Cookies!


  • These are also great refrigerated overnight then baked the next day for a more intense flavour.


Serving: 1cookie | Calories: 152kcal | Carbohydrates: 2g | Protein: 2.9g | Fat: 14.9g | Fiber: 3.4g