Keto Chocolate Chip Cookies Recipe

Introduction

Enjoy a deliciously soft and chewy keto chocolate chip cookie that’s low in carbs but high in flavor. These cookies offer the perfect balance of sweetness and rich chocolate without the guilt. They’re quick to make and ideal for anyone following a keto lifestyle.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/3 cup Besti Monk Fruit Allulose Blend
• 3 tbsp Besti Brown Monk Fruit Allulose Blend
• 1 large egg (at room temperature)
• 1/2 tbsp vanilla extract
• 2 3/4 cups Wholesome Yum blanched almond flour
• 1/2 tsp sea salt
• 1/2 tsp xanthan gum
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, use a hand mixer or stand mixer to beat together the softened butter, Besti Monk Fruit Allulose Blend, and Besti Brown Monk Fruit Allulose Blend until fluffy.
3. Step 3: Beat in the egg and vanilla extract until well combined.
4. Step 4: Gradually beat in the almond flour, about 1/2 cup at a time, then add the sea salt and mix thoroughly.
5. Step 5: Sprinkle the xanthan gum evenly over the cookie dough (don’t dump it all in one spot), then beat to incorporate.
6. Step 6: Gently fold in the sugar-free dark chocolate chips.
7. Step 7: Use a medium cookie scoop to form rounded portions of dough. Pack the dough tightly in the scoop, release onto the prepared baking sheet, then use your palm to flatten each cookie to about 1/3 inch thick.
8. Step 8: Bake for 10 to 14 minutes, until the edges are golden brown. Baking time may vary depending on your oven and cookie thickness. Allow cookies to cool completely on the pan before handling.

Tips & Variations

• For a softer cookie, slightly underbake by reducing the time by 1-2 minutes.
• Substitute the sugar-free chocolate chips with chopped nuts or sugar-free white chocolate chunks for a different twist.
• Make sure your egg is at room temperature to help the dough combine smoothly.
• If you don’t have xanthan gum, you can omit it but expect slightly less chewiness.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Besti Monk Fruit Allulose Blend?

Yes, you can substitute with other keto-friendly sweeteners like erythritol or a mix of monk fruit and erythritol, but sweetness levels and texture may vary slightly.

What if I don’t have xanthan gum on hand?

You can omit the xanthan gum, but the cookies may be less chewy and slightly more crumbly. It acts as a binding agent to improve texture but is not absolutely required.

Keto Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 79 reviews

These Keto Chocolate Chip Cookies are a low-carb, sugar-free treat perfect for those following a ketogenic diet. Made with almond flour and monk fruit sweeteners, they deliver classic cookie flavor and rich chocolate chips without the sugar crash. Easy to prepare and bake, these cookies are fluffy yet chewy with golden edges for a deliciously satisfying snack or dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Wet Ingredients

• 1/2 cup Unsalted butter (softened)
• 1 large Egg (at room temperature)
• 1/2 tbsp Vanilla extract

Sweeteners

• 1/3 cup Besti Monk Fruit Allulose Blend
• 3 tbsp Besti Brown Monk Fruit Allulose Blend

Dry Ingredients

• 2 3/4 cups Wholesome Yum Blanched Almond Flour
• 1/2 tsp Sea salt
• 1/2 tsp Xanthan gum

Add-ins

• 1/2 cup Sugar-free dark chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350°F (177°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Cream the butter and sweeteners: In a large bowl, use a hand mixer or stand mixer to beat the softened butter along with both Besti Monk Fruit Allulose Blend and Besti Brown Monk Fruit Allulose Blend until the mixture is fluffy and well combined.
3. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated to create a smooth batter.
4. Incorporate almond flour and salt: Gradually beat in the blanched almond flour, adding about half a cup at a time, followed by the sea salt, mixing thoroughly after each addition.
5. Add xanthan gum: Sprinkle the xanthan gum evenly over the dough and beat again to integrate, which helps provide structure to the cookies.
6. Fold in chocolate chips: Gently fold in the sugar-free dark chocolate chips with a spatula, ensuring an even distribution without overmixing the dough.
7. Scoop and shape cookies: Use a medium cookie scoop to portion out tightly packed, rounded dough balls onto the prepared baking sheet. Flatten each cookie with your palm to about 1/3 inch thickness.
8. Bake: Place the baking sheet in the preheated oven and bake for 10 to 14 minutes or until the edges turn golden brown. Oven times may vary based on thickness and your oven’s calibration.
9. Cool: Let the cookies cool completely on the baking sheet before handling to allow them to set properly.

Notes

• Ensure the butter is softened to room temperature for easier mixing and better texture.
• Do not dump xanthan gum in; sprinkle it to avoid clumping.
• Using a medium cookie scoop helps create uniform cookie sizes for even baking.
• Allow cookies to cool fully on the baking sheet as they firm up while cooling.
• This recipe is perfect for keto and low-carb diets due to the use of almond flour and monk fruit sweeteners.

Keywords: Keto chocolate chip cookies, low carb cookies, sugar-free cookies, almond flour cookies, keto dessert