Keto Chocolate Chip Cookies (Print Version)

Enjoy soft keto chocolate chip cookies made with almond flour, sweetener, and sugar-free chips. Ideal for low-carb enjoyment.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup erythritol or preferred keto sweetener
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 3/4 cup sugar-free chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat the softened butter and erythritol in a large bowl using an electric mixer until mixture is light and fluffy.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing until a dough forms.
06 - Fold in sugar-free chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheet, spacing 2 inches apart. Flatten each with your palm.
08 - Bake in the preheated oven for 10 to 12 minutes, or until edges are golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses simple gluten free pantry staples
  • Ready start to finish in less than half an hour
  • One bowl for wet ingredients one for dry so cleanup is fast
  • Chewy texture plus gooey chocolate chips rivals any bakery cookie
02 -
  • High fiber low carb means they work for keto and diabetes needs
  • These cookies store perfectly for several days and freeze beautifully
03 -
  • Always cream butter and erythritol for a full minute or two This sets up the texture for chewy rather than crumbly cookies
  • Use a kitchen scale for best flour measurement Do not overbake unless you like crispy cookies Let cookies fully cool before storing or stacking

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