These Best Keto Chocolate Chip Cookies are made with finely ground blanched almond flour, grass-fed butter and plenty of Sugar-free chocolate chips. They are truly mouthwatering that you can eat without the guilt. Perfect for Christmas or just any day you need to satisfy your craving.
It is really hard to find a pack of Keto Chocolate Chip Cookies here in New Zealand, so the best thing to do really is to make one for yourself. All you need is a good quality almond flour, real butter and a lot of Sugar-free chocolate chips. These homemade keto cookies are scrumptiously soft, sugar free and low in carbs.
A lot of you have been requesting for this recipe and so I knew that this should be on top of my list.
It didn’t take long to perfect these cookies, I think I have tried this a couple of times and the result is somewhere between the traditional chocolate chip cookies and butter cookies. They are buttery and rich in texture. It’s somehow taste like shortbread.
You may also like my other Keto snack recipes: Best Keto Chocolate Brownies, Best Keto Almond Flour Scones, and Best Keto Chocolate Cupcakes.
What Makes these Cookies Keto? Are they Low Carb?
Traditional chocolate chip cookies are made with flour and sugar, but these cookies are not. Instead I used finely ground blanched almond flour and Natvia sweetener (or any sweetener you preferred), indeed makes it low carb and keto friendly. I also used Keto chocolate chips (sugar-free) for this recipe. You can also use coconut flour in making Keto cookies. For a coconut flour version, make these Best Keto Coconut Flour Cookies.
If you can’t find almond flour in your local grocery store, you can always make your own by putting raw almonds to a food processor. Pulse it until they reach into a flour-like consistency. Watch out for the texture, you don’t want to pulse it for too or you’ll end up with almond butter instead, which is also delicious, but that’s not what you need for this recipe.
Can Sugar Free Cookies Taste Good?
I know what you’re thinking. I can see the look in your face. Back in the olden days, alternative sweeteners have this artificial aspartame taste that stays long inside your mouth. I’m sure you won’t like it, nobody will. Thankfully, sweeteners these days don’t have that distinct after taste anymore. There are also numerous options from which you can choose to use for this recipe.
For this recipe and for most of my recipes here, I use Natvia sweeteners because that’s what works with me. But if you are serving these chocolate chip cookies to non-Keto crowd, you can replace regular sugar.
Frequently Asked Questions
CAN I USE OTHER SUGAR FOR THIS RECIPE?
Absolutely. I personally like the Natvia Sweetener in my recipes. But you are free to use any other sweeteners or if you are not on a Keto diet or would like to serve these cookies with Non-Keto crowd, you can replace the sweetener into regular sugar.
ASIDE FROM ALMOND FLOUR, WHAT ELSE CAN I USE?
Keto dieters often use almond flour for their recipes, as it is low in carbs, as well as coconut flour.
WHAT CHOCOLATE CHIPS SHOULD I USE?
I use chocolate chips that are sugar-free and low in carbs, particularly the Healtheries’ Sugar-free Chocolate Baking Bits.
How to Make the Best Keto Chocolate Chip Cookies?
Before anything else, you have to preheat the oven to 325 degrees F or 160 degrees C. Then in a large bowl, mix all the dry ingredients (ground almond flour, sugar-free chocolate chips, powdered sweeteners, salt and baking soda. Give it a good mix so you don’t end up biting into a clump of big clump of almond flour and baking soda. Now add the wet ingredients; coconut oil, vanilla extract and milk of choice. Shape it into a ball – then shape into cookie balls. I used a cookie scoop to form balls and then into cookies. Place each cookie on a cookie tray and bake on the center rack for 10-12 minutes. Put the cookies on a cool rack and let it cool for 10 minutes before serving. When cookies are still hot, they are very delicate and may break, but once they are completely cool, they will firm up.
Best Keto Chocolate Chip Cookies
- 1 cup ground almond flour finely
- 2-4 tbsp chocolate chips sugar free
- 2 tbsp powdered sugar erithrytol or stevia equivalent
- ¼ tsp salt
- ⅛ tsp baking soda
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 2-3 tsp milk of your choice almond, coconut, fresh cream
- Preheat oven to 325°F or 160°C.
- In a medium bowl, stir in the dry ingredients very well to avoid having clumps of baking soda.
- Add the wet ingredients. Mix and form a dough.
- Shape them into cookies. I used an Ice cream scoop to make them into balls then form into cookies.
- Place them into baking tray and bake them in the middle rack of the oven for 10-12 minutes.
- Let cool an additional 10 minutes before handling the cookies.
- Make sure to mix the dry ingredients very well to avoid clumps of baking soda.
- I use an ice cream scooper to make a dough ball then form it to a cookie.
- When cooked, allow 10 minutes to cool down. These cookies are very delicate when handled hot. It will firm up when it has cooled down.