These Easy Keto Chocolate Chip Cookies are a gooey, chocolatey low carb dream. So simple to make, and only 12 minutes to bake, this might just become your new go-to recipe!
There are so many amazing keto chocolate chip cookies out there, largely because chocolate chip cookies are the ultimate comfort food.
My go to recipe is usually the keto peanut butter chocolate chip cookies I posted a while back, but I wanted to make something even more simple that didn’t use the somewhat controversial ingredient peanut butter.
I’ve now made these cookies three times over the past two days and it’s safe to say they’re my new favorite. If you’re a fan of gooey and chewy cookies, this recipe will suit you well!
Be sure to check out some of the other great keto cookies out there!
Low Carb Butter Pecan Cookies from All Day I Dream About Food
Chewy Keto Chocolate Chip Cookies from Keto Connect
Low Carb Snickerdoodles from That Low Carb Life
All you need for these easy keto chocolate chip cookies is:
- Cold butter
- Brown sweetener (brown swerve and lakanto golden are both excellent choices)
- Almond Flour
- Baking Soda
- Chocolate Chips (my go to is Lily’s)
- Chopped Pecans (optional, but I love what nuts add to chocolate chip cookies!)
I really think cold butter is essential to get the best cookie. It’s very hard to “cream” it with the sweetener, but just do your best and keep the mixer as low as it’ll go. You’ll end up with cold little butter balls and that’s the perfect consistency before you add the egg.
I’ve made this recipe with both brown sweetener and regular. I love the added depth of flavor you get with brown, so I’d highly recommend it.
Chill the dough. Don’t skip this one. I put the tray in the freezer (after forming the balls) for about 10 minutes. This helps to avoid melty cookies once they go in the oven.
These cookies bake FAST. Be sure to keep an eye on them because the oven is really hot. When they start to get brown on the edges and tops is when I take them out.
They’ll be really gooey when you take them out, but they’ll continue to cook as they cool which will give you the texture you’re looking for. Use caution because there is an egg in this batter, but it should be sufficiently cooked.
They taste even better the next day! You can store these cookies in the fridge or cover them and leave them out.
This recipe makes 12 cookies that are about 3 tablespoons of batter each. For one cookie you’re looking at:
Calories: 211 Calories
Total Carbs (including erythritol): 13.9g
Sugar Alcohols: 9g
Net Carbs: 1.2g
And here’s a breakdown based on the ingredients I used:
- 1/2 Cup (1 Stick) Cold Butter (cut into several pieces)
- 1/2 Cup Brown Sweetener
- 1 Large Egg
- 1 & 1/2 Cups Almond Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Sugar Free Chocolate Chips
- 1/2 Cup Chopped Pecans
- Preheat oven to 400°F.
- In a large mixing bowl, cream together cold butter and brown sweetener with a mixer until well combined.
- Mix in egg until dough becomes creamy.
- Switch to a spatula and mix in baking soda, salt and almond flour 1/2 cup at a time until well combined, stiff dough forms.
- Gently fold in chocolate chips and chopped pecans (if desired).
- Form 12 cookie dough balls using about 3 tablespoons of dough for each ball. Place on parchment lined baking sheet.
- Chill raw cookie dough for 10-15 minutes. I prefer chilling in the freezer.
- Bake cookies for 10-12 minutes, or until edges and tops brown.
- Remove from oven and let cool completely before enjoying.
Serving Size:1 Cookie
Amount Per Serving: Calories: 211Total Fat: 20.6gCarbohydrates: 13.9gNet Carbohydrates: 1.2gFiber: 3.7gSugar Alcohols: 9gProtein: 4.4g