best keto chocolate chip cookies

Needless to say, I’ve tried a gazillion different ways to make chocolate chip cookies healthier because they are one of my faves. I’ve had many, many busts (too many to count)! However, these keto chocolate chip cookies changed everything!

A soft, buttery, perfectly textured and sweetened cookie, with gooey chocolate chunks and chips.
Perfection!

{healthier} holiday baking

I’m getting ready to make cookies with my family this weekend. Every year I set out to do healthier versions of the traditional cookie recipes. Many years, the kids balked because they wanted “the real thing” and they could taste a noticeable difference between healthy and traditional.

Lots of screw-ups later, I am finally at a point where they won’t notice a difference.
Victory at last!

chocolate chip cookies on rack

It’s important to me to attempt a healthier version, especially if no one is the wiser. Some may argue that it’s the holidays and it’s ok to splurge. However if I could eat something that is completely sweet and satisfying, yet a healthier version, why wouldn’t I?

close up of chocolate chip cookies on rack

That is my philosophy with all foods, not just holiday desserts. It’s the premise of Fork Freedom.

The goal is to enjoy food and feel satisfied without feeling deprivation. These keto chocolate chip cookies do just that!

how to make keto chocolate chip cookies

A couple of things to note with this recipe. First, I like to use grass fed-butter because it tastes butter (ahem, better) to me than grain-fed butter. Additionally it’s much higher in Omega-3s and vitamin K (as well as other nutrients).

When you add the butter to the mixer, beat for one minute by itself and then add the sweetener. For the sweetener, I use Swerve Brown (erythritol) or Lakanto golden (monk fruit). You could use coconut or brown sugar instead.

Once you add the sweetener, cream (beat) in mixer for 8 minutes until it gets light and fluffy.

batter mixing

Next, add the eggs and vanilla and mix until it’s combined. The batter may look “broken” but it’s fine.

stack of chocolate chip cookies

Add the combined dry ingredients in two batches to the mixer. For this recipe I use almond flour, coconut flour, arrowroot powder (adds a nice chew and crunch to keto cookies) and xanthan gum (helps to bind the cookie). Plus, baking soda and sea salt.

Lastly, fold in the chocolate chips! I use a combination of Lily’s dark chocolate chips and Lily’s dark chocolate bar, broken into chunks. I’m a huge fan of Lily’s chocolate because it’s made with stevia so no white sugar.

chocolate chip cookies on Christmas plate

Scoop the batter on to the cookie sheet and put them in the oven. Pull them from the oven when the bottoms are slightly browned (the top may not look finished but it is).

I hope you enjoy these as much as we do! If so, be sure and check out our soft pumpkin cookies with cranberries, gooey chocolate coconut caramel bars or easy peanut butter blondies!

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pile of chocolate chip cookies

best keto chocolate chip cookies

  • Author: Karen
  • Prep Time: 15 mins
  • Cook Time: 10-12 mins
  • Total Time: 30 mins
  • Yield: 16 1x

Description

Enjoy these warm, buttery, chewy, keto chocolate chip cookies with gooey chocolate chunks or chips! Low carb, grain & gluten free, sugar free!


Scale

Ingredients


Instructions

  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper
  • Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy for about 8 minutes.
  • Add in vanilla extract and egg, mixing until just incorporated. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  • Fold in chocolate.
  • Divide cookie dough into 16 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier just don’t flatten them too much!).
  • Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
  • Garnish with flaky sea salt and allow the cookies to cool completely on the trays (note that sugar alcohols can take a few hours to crisp up, so don’t worry).

Notes

Keywords: keto chocolate chip cookies, chocolate chip cookies, low carb chocolate chip cookies

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