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Keto Chocolate Chip Cookies - Soft, Chewy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine works best)
  • Coconut flour (just a small amount for structure)
  • Baking powder (or baking soda with a bit of cream of tartar)
  • Salt
  • Unsalted butter (softened; use ghee or coconut oil for dairy-free)
  • Granular erythritol or allulose (or a blend; choose a 1:1 sugar replacement)
  • Brown-style keto sweetener (optional but great for flavor depth)
  • Egg (room temperature)
  • Vanilla extract
  • Sugar-free chocolate chips (dark or semi-sweet style)
  • Optional mix-ins: chopped pecans or walnuts

Method
 

  1. Prep the oven and pan: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix dry ingredients: In a bowl, whisk 2 cups super-fine almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined.
  3. Cream the butter and sweetener: In a separate large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granular keto sweetener and 2 tablespoons brown-style keto sweetener (optional) until light and fluffy, about 1–2 minutes.
  4. Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until smooth. Scrape down the sides of the bowl.
  5. Combine wet and dry: Add the dry mixture to the wet ingredients. Stir until a soft dough forms. It should be thick but pliable.
  6. Fold in chocolate: Gently fold in 1/2 to 3/4 cup sugar-free chocolate chips. Add 1/4 cup chopped nuts if you like.
  7. Portion the dough: Scoop 1.5-tablespoon mounds onto the baking sheet, spacing them a couple of inches apart. Lightly flatten the tops with your fingertips; keto dough doesn’t spread as much.
  8. Bake: Bake 9–12 minutes, until the edges are lightly golden and the centers look set but still soft. Do not overbake—carryover heat will finish the job.
  9. Cool: Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely. They’ll crisp slightly as they cool.
  10. Enjoy: Serve warm or at room temp. If you want extra “fresh from the oven” feel later, microwave for 5–10 seconds.