Description
Soft, buttery, and filled with sugar-free chocolate chips, these Keto Chocolate Chip Cookies taste just like the classic version but with only 2g net carbs per cookie. They’re chewy, rich, and the perfect guilt-free indulgence for anyone following a low-carb or keto lifestyle.
Ingredients
2 cups (200g) almond flour (finely ground, blanched)
3/4 cup (136.5g) Swerve Brown
1/2 tsp baking soda
1/4 tsp salt
1 large egg, room temperature
1/2 cup (113.5g) butter, melted and cooled slightly
1/2 tsp pure vanilla extract
1/2 cup (90g) sugar-free chocolate chips, divided
1/4 cup (29.25g) chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together almond flour, Swerve Brown, baking soda, and salt.
- Add the egg, melted butter, and vanilla extract. Mix until a soft dough forms.
- Fold in 3/4 of the chocolate chips and walnuts if using.
- Scoop about 2 tablespoons of dough per cookie (18 portions) onto the baking sheets, spacing them 2 inches apart.
- Press the remaining chocolate chips on top of each cookie.
- Bake for 12–15 minutes, rotating the sheets halfway through, until the edges are golden but centers look slightly soft.
- Cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
Notes
Chill dough for 30 minutes before baking for thicker cookies.
Use sugar-free chocolate chips made with erythritol or stevia for best keto results.
For a double chocolate version, replace 2 tbsp almond flour with cocoa powder.
Add cinnamon or nutmeg for a warm, spiced variation.
Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 1g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
