Keto Chocolate Chip Cookies: The Best Guilt-Free Treats
Delicious Keto Chocolate Chip Cookies that are guilt-free and satisfying for all cookie lovers.
Equipment
- Mixing Bowl
- hand mixer or whisk
- Measuring Cups and Spoons
- Baking Sheet
- parchment paper
- Spatula
- wire rack
Ingredients
Dry Ingredients
- 1.5 cups almond flour (blanched)
- 0.25 cups coconut flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups butter, softened
- 0.33 cups erythritol (or keto sweetener)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Add-ins
- 0.5 cups sugar-free chocolate chips
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and erythritol until light and fluffy.
- Add egg and vanilla. Mix until fully combined.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Combine wet and dry ingredients. Fold in chocolate chips. If dough is dry, add a splash of almond milk.
- Scoop dough onto baking sheet and flatten slightly.
- Bake for 10–12 minutes until edges are golden. Let cool for 5 minutes on baking sheet, then transfer to a wire rack.
Notes
Use blanched almond flour for best texture. Don’t skip the coconut flour — it helps balance moisture and fat. Sugar-free chocolate chips like Lily’s work great. Store in an airtight container or freeze for long-term snacking.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 1mg
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