Keto Chocolate Chip Cookies
Chewy Keto Cookies!
Why am I making Keto chocolate chip cookies when I’ve confessed to not being a huge fan of cookies? Well the answer is simple. Because they are deeeeelicious! These Keto cookies are super easy to make. In fact I made dozens of cookies over the course of the last 3 months till I was able to perfect this recipe. And now I can finally share a Keto chocolate chip recipe that I’m happy with. In fact it’s one that might turn me over to the dark side.
Now since I live in India I don’t get sugar free chocolate chips. However I just used some 85% Lindt chocolate instead. I cut them up into nice big chunks so you get nice pockets of melted chocolate in each bite. So go ahead and make these!
Nut Butter
I’m sure there will be a couple of questions about substitutes and replacements. It’s a given with most recipes. For starters I’ve done Keto peanut butter cookies. Which means you can use peanut butter and make cookies entirely with that. You can also substitute the almond butter with peanut butter in this recipe. You can also substitute the almond butter with almond flour but you might want to then use 60grams of butter instead of 30grams. However I think this recipe works because it has the mixture of almond butter and almond flour. Anyway enough jibber jabber.
Keto Chocolate Chip Cookies (Keto Starter Pack)
Ingredients
- 100 grams almond flour
- 100 grams almond butter or peanut butter
- 75 grams erythritol
- 30 grams butter melted
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 50 grams sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large mixing bowl, combine the almond butter, egg, vanilla extract, and melted butter. Mix with a silicone spatula until smooth and well combined.
- Add the almond flour, powdered erythritol, baking powder, and chocolate chips. Mix until a thick cookie dough forms. If you don’t have chocolate chips, chop a keto-friendly chocolate bar into small pieces and use that instead.
- Divide the dough into 10 equal portions and place them onto the prepared baking tray.
- Shape the cookies. Press them thinner for crispier cookies or leave them thicker for softer, chewier cookies.
- Bake for 12–15 minutes, until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on the tray before serving.
Hi Sahil,
I just started keto diet. Can you please suggest any keto bread brand available in stores for breakfast ?
Thanks in advance!
Hi Sahil,
Will it be fine if I exclude almond butter from this recipe? Or can you suggest an alternative to the almond butter.
Yes no problem. Use the same amount of almond flour as butter or even peanut butter will work.
is almond flour and almond powder the same thing? can we also use dark chocolate wit 0 net sugar in the same ?
Yes they normally are, see the ingredients on the packet. It should be just almonds. And yes but check the chocolate for other ingredients.
Hey Sahil, can you any sweetener for this recipe such as Stevia or xylitol? I’m not used to these alternatives so forgive me if they are the same.
Yes absolutely use any you are comfortable with.
I love the recipe! I’m addicted to cookie dough.
hahaha awesome!
Hi Chef,
You rock, love the cookies!
thank you so much!