Keto Chocolate Chip Cookies
These chewy keto chocolate chip cookies have all the classic flavor and texture you love, with only 2g net carbs per cookie. Perfectly soft, buttery, and satisfying.
Ingredients
- 2 cups 200g almond flour (finely ground, blanched)
- 3/4 cup 136.5g Swerve Brown
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg room temperature
- 1/2 cup 113.5g butter, melted and cooled slightly
- 1/2 teaspoon pure vanilla extract
- 1/2 cup 90g sugar-free chocolate chips, divided
- 1/4 cup 29.25g chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt Butter: Melt butter and let cool for 5 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, Swerve Brown, baking soda, and salt.
- Combine Wet Ingredients: Create a well in the center. Add egg, cooled melted butter, and vanilla. Stir gently until just combined.
- Add Mix-ins: Fold in 3/4 of the chocolate chips and all walnuts if using.
- Shape Cookies: Scoop into 18 portions (about 2 tablespoons each). Place on baking sheets, spacing 2 inches apart.
- Top with Chocolate Chips: Press reserved chocolate chips onto tops of cookies.
- Bake: Bake 12–15 minutes, rotating sheets halfway. Cookies should be golden on edges and soft in the center.
- Cool: Let cool on baking sheet 10 minutes before transferring to a rack. Cool completely before storing.
Notes
Storage: Store in an airtight container at room temperature up to 5 days, refrigerate up to 10 days, or freeze up to 2 months. Don’t Overbake: Remove when centers look slightly underdone. Residual heat finishes baking. Variations: Double Chocolate: Replace 2 tbsp almond flour with cocoa powder. Cinnamon Spice: Add 1 tsp cinnamon + pinch nutmeg. Lemon Almond: Use lemon extract and lemon zest instead of vanilla and chocolate chips. Troubleshooting: If cookies spread too much, chill dough 30 minutes. For sweeter cookies, add an extra tablespoon of sweetener.
