Sometimes, you just want a cookie. Not a protein bar disguised as dessert. Not a sad sugar-free biscuit that tastes like air. A real cookie—one that’s golden, chewy, loaded with chocolate, and makes you close your eyes when you bite into it. That’s where these Keto Chocolate Chip Cookies come in. And trust me, they’re the kind of cookie that makes people say, “Wait, these are keto?!”
These Keto Chocolate Chip Cookies bring all the warm, nostalgic comfort of the chocolate chip cookies you grew up on—but they’re made with ingredients that won’t send your blood sugar into a spiral. Whether you’re following a strict keto plan or just want to cut back on sugar and refined carbs, this recipe gives you everything you crave, minus the crash.
Keto Chocolate Chip Cookies
Ingredients
- 1 large egg
- 3 tablespoons melted ghee or coconut oil or softened butter
- 1 teaspoon vanilla extract
- 1/3 cup Swerve Sweetener or Lakanto; use coconut sugar for paleo version
- 2 cups fine ground almond flour from blanched almonds
- 1 tablespoon pastured gelatin optional, for extra chewiness
- 1/2 teaspoon baking soda
- 1/2 teaspoon flake salt or 1/4 tsp fine salt
- 1/3 cup milk such as cashew or coconut milk
- 1 cup chopped dark chocolate such as Alter Eco
Instructions
- Preheat your oven to 325°F convection (or 350°F bake).
- In a medium bowl, whisk the egg until frothy. Slowly add melted ghee, vanilla, and sweetener while whisking. Mix well.
- Add almond flour, baking soda, salt, and optional gelatin. Whisk to combine.
- Switch to a spatula and stir until a crumbly dough forms. Add milk and stir until dough comes together.
- Fold in chopped dark chocolate.
- Shape dough into 1-inch balls, roll between palms, and place on a parchment-lined baking sheet. Flatten slightly.
- Bake for 15 minutes or until bottoms are golden brown. Let cool for 10 minutes before serving.
Notes
Why You’ll Love These Keto Chocolate Chip Cookies
- Perfectly crisp edges and chewy centers
- Naturally gluten-free and grain-free
- Made with real, clean ingredients (no weird fillers!)
- Packed with melty chopped chocolate in every bite
- Sweetened with low-glycemic options like Swerve or Lakanto
These Keto Chocolate Chip Cookies aren’t just a low-carb option—they’re crave-worthy, indulgent, and perfect for both newbies and seasoned keto eaters alike.
The Secret Sauce: Our Star Recipe
Here’s the full recipe that gets rave reviews every time:
Ingredients
- 1 large egg
- 3 tbsp melted ghee (or use coconut oil or softened butter)
- 1 tsp vanilla extract
- 1/3 cup Swerve Sweetener, Lakanto (or coconut palm sugar for paleo)
- 2 cups fine ground almond flour (from blanched almonds)
- 1 tbsp pastured gelatin (optional, for extra chewiness)
- 1/2 tsp baking soda
- 1/2 tsp flake salt (or 1/4 tsp fine salt)
- 1/3 cup milk (like cashew or coconut milk)
- 1 cup chopped dark chocolate (we love Alter Eco!)
Instructions
- Preheat your oven to 325°F convection (or 350°F bake).
- In a medium bowl, whisk the egg until frothy. While whisking, slowly add the melted ghee, vanilla, and sweetener. Mix well.
- Add in almond flour, baking soda, salt, and gelatin (if using). Whisk to evenly distribute.
- Switch to a spatula and stir until a crumbly dough forms. Add milk and stir until it comes together again.
- Fold in chopped chocolate.
- Shape dough into 1-inch balls, roll between your palms, and place on a parchment-lined baking sheet. Flatten slightly.
- Bake for 15 minutes or until the bottoms are golden brown. Let cool for 10 minutes before devouring.
Customize It Your Way
Want to get a little playful? Here are some easy tweaks to your Keto Chocolate Chip Cookies:
- Nutty Vibe: Stir in some chopped pecans or walnuts for extra crunch.
- Mocha Magic: Add 1/2 tsp espresso powder to the dry ingredients.
- Coconut Twist: Fold in a tablespoon of unsweetened shredded coconut for a tropical note.
- Classic Crunch: Skip the chopped chocolate and use sugar-free chocolate chips for a more traditional feel.
Storage Tips
These Keto Chocolate Chip Cookies store beautifully, so make a batch (or two) and save for later:
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer Friendly: Freeze dough balls or baked cookies for up to 2 months. Just thaw and enjoy!
Why Almond Flour Works So Well
Almond flour is one of the heroes of keto baking. It’s naturally gluten-free, low in carbs, and high in healthy fats and vitamin E. Plus, it gives your Keto Chocolate Chip Cookies that satisfying, nutty flavor and tender texture. Not to mention—it’s incredibly easy to use.
Want to branch out from almond flour? You might enjoy experimenting with alternative flours and flavors—like those used in anise cookies for a unique twist on classic desserts.
Low-Carb Sweeteners 101
If you’re new to keto baking, here’s a quick guide to sweeteners:
- Swerve and Lakanto: Both are great options that taste close to sugar and don’t leave a weird aftertaste.
- Coconut Sugar: Works well for paleo versions, though it’s higher in carbs.
- Avoid: Liquid stevia or honey—they’ll change the texture completely.
For more flavor inspiration and a deeper dive into what makes ingredients like anise special in baked goods, check out our post on what anise tastes like in cookies.
But Wait, Are They Really Healthy?
Great question. These Keto Chocolate Chip Cookies are naturally low in sugar and carbs, but they also offer some real nutritional perks. Almond flour packs healthy fats, protein, and fiber. Ghee and coconut oil provide anti-inflammatory fats. And the absence of refined sugar means no crazy crashes or cravings afterward.
Need a little more science behind it? This Healthline keto chocolate chip cookie recipe breaks down the macros and ingredients in a simple, trustworthy way.
Frequently Asked Questions
What ingredient adds a chewy texture to cookies?
Several ingredients contribute to chewiness, but in this recipe, the standout is pastured gelatin. It gives the cookies a soft yet structured interior. Additionally, almond flour contributes a moist, tender crumb, and milk (like cashew or coconut) adds hydration to create a dough that bakes into a satisfying, chewy cookie.
What makes a cookie chewy instead of crunchy?
To make a cookie chewy instead of crunchy, you need a higher moisture content and shorter baking time. Using brown-style sweeteners (like Swerve brown or coconut sugar for paleo), adding eggs, and using softer fats like ghee or melted butter all encourage a chewier cookie. Baking at a slightly lower temperature and not overbaking also preserve that soft center.
What makes chocolate chip cookies soft and chewy?
Soft and chewy cookies depend on a perfect balance of fat, flour, and hydration. This recipe uses almond flour and ghee or coconut oil for richness, and gelatin and nut milk to add softness. The chopped dark chocolate melts into the dough during baking, helping to keep the interior tender. Letting the cookies rest and cool properly also enhances their chewy texture over time.