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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.
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Prep Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
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
 

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and optional xanthan gum.
  4. In a large bowl, beat the softened butter and keto sweetener for two to three minutes, until lighter and slightly fluffy.
  5. Beat in the egg, vanilla extract, and optional butter extract.
  6. Gradually add the dry ingredients and mix just until a soft dough forms.
  7. Fold in the sugar-free chocolate chips.
  8. Refrigerate the dough for 15 to 20 minutes if it feels very soft.
  9. Scoop the dough into approximately 18 portions and arrange them two inches apart on the baking sheet.
  10. Gently flatten each cookie.
  11. Bake for 10 to 13 minutes, until the edges are lightly golden and the centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 10 minutes.
  13. Transfer them carefully to a cooling rack.
  14. 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.