Wednesday, January 22, 2020

The Best Keto Chocolate Chip Cookies

Chocolate chip cookies are an all-time family favorite and a perfect quick treat for anyone with a sweet tooth.

This homemade cookie recipe is sugar-free, gluten-free and keto-friendly.

This recipe makes freshly baked cookies with a chewy and light crisp your taste buds will absolutely love!

 Cook Time20 minutes
 Servings12 cookies


  • 1.5 cup almond flour
  • 1/2 cup salted butter melted
  • 3/4 cup monkfruit sweetener
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 3/4 cup sugar-free chocolate chips (we use Lily's brand)


  1. Preheat the oven to 350 F.
  2. Prepare a baking tray with lined parchment paper.
  3. In a large mixing bowl, pour melted butter, monkfruit sweetener, vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds.
  4. Then add in the almond flour, baking powder, xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
  5. Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
  6. Bake for 10 minutes. Then set aside and allow to it cool.
  7. Serve and enjoy!


  • There are several keto-approved chocolate bars and chocolate chips which work well for these cookies.
  • I used stevia sweetened chocolate chips, but you can also use Splenda sweetened chocolate chips.
  • If you don’t follow a strict ketogenic diet, these dairy free chocolate chips and mini chocolate chips work beautifully.


  • When preparing the cookie dough batter, don’t over-mix them! Over-mixing cookie dough will often lead to cookies over-spreading when baking, which we don’t want to happen!
  • To ensure your cookies are soft and chewy, do not over-bake them. Check on them around the 12-minute mark and if they are slowly starting to brown, they are done. This is due to the cookies firming up once they cool down.
  • If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies out of the oven around the 8-minute mark and adding a few more on top.
  • These flourless chocolate chip cookies will keep at room temperature, in a sealed container. They will maintain their freshness for up to 5 days.
  • These cookies can also be stored in the refrigerator and will last for up to 2 months. They are also freezer friendly and will keep frozen for up to 6 months.

  • To make these flourless cookies egg free, swap out the whole egg with ground chia seeds – Please be wary that this is NOT the same as a chia egg, as we won’t need any liquid added! 
  • Please note, this is the ONLY egg substitute I have tried, and cannot vouch for any other method.