Why You’ll Love This Recipe

I love these cookies because they strike the perfect balance between chewy and tender, just like traditional chocolate chip cookies. The almond flour gives them a light, slightly nutty flavor, and the sugar-free chocolate chips melt beautifully into the dough. I also like that they come together quickly and can be customized with different flavors or mix-ins. Whether I’m baking them for myself or sharing with friends, no one can ever tell they’re keto.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups (200g) almond flour (finely ground, blanched)
3/4 cup (136.5g) Swerve Brown
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
1/2 cup (113.5g) butter, melted and cooled slightly
1/2 teaspoon pure vanilla extract
1/2 cup (90g) sugar-free chocolate chips, divided
1/4 cup (29.25g) chopped walnuts (optional)

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. I melt the butter and let it cool for about 5 minutes so it doesn’t cook the egg when mixed.

3. In a large mixing bowl, I whisk together the almond flour, Swerve Brown, baking soda, and salt until everything is well combined.

4. I create a well in the center of the dry ingredients and add the egg, cooled melted butter, and vanilla extract. I stir gently until a soft dough forms—just enough to bring it together without overmixing.

5. I fold in about three-fourths of the chocolate chips and all the walnuts if I’m using them.

6. I scoop the dough into 18 portions, about 2 tablespoons each, and place them on the prepared baking sheets, leaving 2 inches between each cookie.

7. I press the remaining chocolate chips on top of the cookies for that picture-perfect look.

8. I bake them for 12–15 minutes, rotating the sheets halfway through, until the edges turn golden but the centers still look slightly soft.

9. I let the cookies cool on the baking sheet for 10 minutes before transferring them to a rack to cool completely. This helps them set while staying chewy in the center.

Servings and Timing

This recipe makes 18 cookies. Prep time takes about 10 minutes, cook time 15 minutes, for a total of 25 minutes. Each cookie has approximately 156 calories.

Variations

I like switching things up with fun variations. For a double chocolate version, I replace 2 tablespoons of almond flour with cocoa powder. If I want a cozy flavor, I add a teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced cookie. For something bright and fresh, I swap vanilla for lemon extract and add lemon zest instead of chocolate chips. These simple tweaks make the cookies feel new every time.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to 10 days or freeze them for up to 2 months. To bring back that freshly baked softness, I reheat a cookie in the microwave for about 10 seconds. I also chill the dough for 30 minutes before baking if I want thicker, less spread-out cookies.

FAQs

Can I use coconut flour instead of almond flour?

No, I don’t recommend it. Coconut flour absorbs much more moisture and would make the cookies dry and crumbly.

What sweetener works best?

I use Swerve Brown for a rich, caramel-like flavor, but other erythritol-based brown sugar substitutes work well too.

How do I keep the cookies soft?

I remove them from the oven when the centers still look slightly underbaked—the residual heat finishes the job perfectly.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and refrigerate it until ready to bake.

Can I freeze the dough?

Absolutely. I scoop it into balls, freeze them on a tray, then transfer them to a freezer bag for easy baking later.

What kind of chocolate chips should I use?

I like sugar-free dark or semi-sweet chocolate chips made with erythritol or stevia.

Do I need to chill the dough?

Not always, but chilling for 30 minutes helps prevent excessive spreading and improves texture.

Can I make them dairy-free?

Yes, I use coconut oil or dairy-free butter instead of regular butter for a dairy-free option.

Can I skip the walnuts?

Of course. I sometimes replace them with chopped pecans or leave them out entirely for a classic version.

Why did my cookies turn out dry?

It usually means the butter was too cool or they baked too long. I keep a close eye and remove them once the edges start to brown.

Conclusion

These Keto Chocolate Chip Cookies are one of my favorite keto-friendly desserts because they deliver all the flavor and texture of classic cookies without the carbs. I love their buttery richness, chewy centers, and gooey chocolate pockets in every bite. Whether I’m baking a batch for the week or sharing with friends, these cookies prove that staying keto doesn’t mean missing out on comfort food.