These Keto Chocolate Chip Cookies have crisp golden edges, soft centers, rich buttery flavor, and plenty of melty sugar-free chocolate chips. A combination of finely ground almond flour and a small amount of coconut flour helps the cookies hold together without becoming dry or overly cakey.

They’re easy enough for beginner bakers, ready in about 30 minutes, and freezer-friendly for whenever a cookie craving hits.

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Why You’ll Love These Keto Chocolate Chip Cookies

Soft centers with lightly crisp edges
Rich butter and vanilla flavor
Approximately 3 to 4 net carbohydrates per cookie
Ready in about 30 minutes
Easy to make with pantry staples
Freezer-friendly
Naturally gluten-free when made with certified gluten-free ingredients
Easy to customize with nuts, coconut, or espresso

Ingredients You’ll Need

Exact measurements are included in the recipe card below.

Superfine blanched almond flour: Use finely ground almond flour rather than coarse almond meal for a smoother, more traditional cookie texture.

Coconut flour: A small amount absorbs moisture and helps give the cookies structure. Measure it carefully because it is much more absorbent than almond flour.

Granulated keto-friendly sweetener: Use a baking sweetener that measures similarly to sugar. Sweetness, cooling effects, and browning can vary by brand.

Butter: Softened unsalted butter gives the cookies their rich flavor and helps create tender centers.

Egg: Binds the dough and provides structure.

Vanilla extract: Adds classic bakery-style flavor.

Butter extract: Optional, but a small amount can make the cookies taste more like bakery cookies.

Sugar-free chocolate chips: Choose a brand that fits your dietary needs and review the serving size carefully because carbohydrate counts vary widely.

Xanthan gum: Optional. A small amount can help improve chewiness and reduce crumbling.

Flaky sea salt: Optional for sprinkling over the warm cookies.

Equipment You’ll Need

Useful tools for this recipe include:

How to Make Keto Chocolate Chip Cookies

1. Prepare the Oven

Preheat the oven to 350°F.

Line a large baking sheet with parchment paper or a silicone baking mat.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and optional xanthan gum.

Break apart any visible lumps.

3. Cream the Butter and Sweetener

In a large bowl, beat the softened butter and granulated keto sweetener for two to three minutes.

The mixture should look lighter and slightly fluffy.

4. Add the Wet Ingredients

Beat in the egg, vanilla extract, and optional butter extract.

Mix until smooth and fully combined.

5. Finish the Dough

Gradually add the dry ingredients to the butter mixture.

Mix just until a soft cookie dough forms.

Fold in the sugar-free chocolate chips.

If the dough feels very soft or sticky, refrigerate it for 15 to 20 minutes before scooping.

6. Portion the Cookies

Use a medium cookie scoop to divide the dough into approximately 18 portions.

Arrange them about two inches apart on the prepared baking sheet.

Gently flatten each mound because keto cookie dough often spreads less than traditional cookie dough.

7. Bake

Bake for 10 to 13 minutes.

The edges should look lightly golden, while the centers may still appear slightly soft.

Avoid overbaking because the cookies continue to set as they cool.

8. Cool

Let the cookies cool on the baking sheet for 10 minutes.

Carefully transfer them to a cooling rack and let them cool completely.

Sprinkle with flaky sea salt while still warm, if desired.

Tips for Soft, Chewy Keto Cookies

Measure coconut flour carefully. Too much can make the cookies dry or crumbly.

Use softened butter, not melted butter. Melted butter can cause excessive spreading or greasy cookies.

Don’t overmix the dough. Mix only until the flour is incorporated.

Flatten before baking. These cookies may not spread much on their own.

Watch the edges. Remove the cookies when the edges are lightly golden and the centers still look soft.

Let them cool before moving. Almond-flour cookies are delicate while warm.

Check your sweetener. Some sweeteners encourage browning, while others can leave cookies pale or slightly crisp after cooling.

Easy Flavor Variations

Double Chocolate Cookies

Replace two tablespoons of almond flour with unsweetened cocoa powder and add extra sugar-free chocolate chips.

Peanut Butter Chocolate Chip

Mix two tablespoons of unsweetened peanut butter into the dough.

Chocolate Walnut

Fold in ½ cup of chopped walnuts.

Coconut Chocolate Chip

Add ¼ cup of unsweetened shredded coconut.

Espresso Chocolate Chip

Add one teaspoon of instant espresso powder to the dry ingredients.

Salted Chocolate Chip

Sprinkle the warm cookies with flaky sea salt.

How to Store Keto Chocolate Chip Cookies

Let the cookies cool completely before storing them.

At room temperature: Keep them in an airtight container for up to five days.

In the refrigerator: Store for up to two weeks.

Placing parchment paper between layers can help prevent sticking.

Can You Freeze Keto Cookies?

Yes.

To freeze baked cookies, wrap them individually or place parchment paper between layers in a freezer-safe container. Freeze for up to three months.

To freeze the dough, portion it into cookie balls and freeze them on a baking sheet. Transfer the frozen dough to a freezer bag.

Bake from frozen at 350°F, adding approximately two to three minutes to the baking time.

Frequently Asked Questions

Why are my keto cookies crumbly?

They may contain too much coconut flour, have been overbaked, or moved before cooling. Measure carefully and allow them to set on the baking sheet.

Can I use only almond flour?

Not as a direct replacement without adjusting the recipe. Removing the coconut flour may make the dough softer and change the spread.

Which chocolate chips are best for keto baking?

Choose sugar-free chips that fit your dietary preferences and review the total carbohydrates, fiber, sugar alcohols, and serving size.

Do I need xanthan gum?

No. The cookies will still work without it, but a small amount may improve chewiness and structure.

Can I make these dairy-free?

Use a suitable dairy-free butter alternative and dairy-free sugar-free chocolate chips. The flavor and texture may change slightly.

Are these cookies gluten-free?

They can be, but only when every packaged ingredient is confirmed gluten-free. Some chocolate chips, extracts, sweeteners, and baking powders may be processed in shared facilities.

Find More Keto Desserts

Keto Recipe Vault gives you access to searchable keto cookies, brownies, cakes, cheesecakes, frozen desserts, snacks, drinks, dinners, and comfort foods, all organized to help you find something that matches your craving.

Explore Keto Recipe Vault

Keto Chocolate Chip Cookies

Soft and chewy low-carb chocolate chip cookies made with almond flour, coconut flour, butter, vanilla, and sugar-free chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cooling Time 10

Total Time 35

Servings: 1 Cookie

Course: Dessert, Snack

Cuisine: American

Calories: 175

Ingredients Equipment Method Notes

Ingredients

2 cups superfine blanched almond flour
¼ cup coconut flour
1 teaspoon baking powder
¼ teaspoon sea salt
½ teaspoon xanthan gum optional
½ cup unsalted butter softened
⅔ cup granulated keto-friendly sweetener
1 large egg at room temperature
2 teaspoons vanilla extract
½ teaspoon butter extract optional
¾ cup sugar-free chocolate chips
Flaky sea salt optional

Equipment

Baking sheet
Parchment paper or silicone baking mat
Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Silicone spatula
Medium cookie scoop
Cooling rack

Method

Preheat the oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and optional xanthan gum.
In a large bowl, beat the softened butter and keto sweetener for two to three minutes, until lighter and slightly fluffy.
Beat in the egg, vanilla extract, and optional butter extract.
Gradually add the dry ingredients and mix just until a soft dough forms.
Fold in the sugar-free chocolate chips.
Refrigerate the dough for 15 to 20 minutes if it feels very soft.
Scoop the dough into approximately 18 portions and arrange them two inches apart on the baking sheet.
Gently flatten each cookie.
Bake for 10 to 13 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 10 minutes.
Transfer them carefully to a cooling rack.
Sprinkle with optional flaky sea salt and allow them to cool completely.

Notes

Use superfine blanched almond flour rather than almond meal.
Measure coconut flour carefully because it is highly absorbent.
Do not use melted butter.
The cookies may spread less than traditional cookies, so flatten them before baking.
Avoid overbaking.
Let the cookies cool before moving them.
Sweetener and chocolate chip brands can significantly change the nutrition.
Nutrition does not include optional sea salt or additional mix-ins.

Estimated Nutrition Per Cookie

Based on 18 cookies and a typical zero-calorie keto sweetener:

Calories: approximately 175
Protein: approximately 4 g
Fat: approximately 16 g
Saturated fat: approximately 7 g
Total carbohydrates: approximately 8 g
Dietary fiber: approximately 4 g
Net carbohydrates: approximately 3 to 4 g
Sugar: approximately 1 g
Sodium: approximately 75 mg

The final values depend heavily on the almond flour, coconut flour, sweetener, butter, and sugar-free chocolate chip brands used. Enter the exact products into WP Recipe Maker before publishing a precise net-carbohydrate claim.

Allergy Notice

Contains: Tree nuts, egg, and milk. Almond flour, coconut flour, butter, chocolate chips, sweetener, extracts, baking powder, and xanthan gum may contain additional allergens or be processed in shared facilities. Some sugar-free chocolate chips contain soy.

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, sugar alcohols, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.

Food Safety Notice

This recipe contains raw egg before baking. Do not taste the uncooked dough. Wash hands, utensils, and surfaces after contact with raw egg. Allow cookies to cool completely before storing, and keep them in a sealed container.