Everyone loves a good chocolate chip cookies, and you can still enjoy them on the keto diet. These keto chocolate chip cookies (made with almond flour and coconut flour) are sweet, slightly crispy on the outside and soft on the inside. Looking for cookies that are grain free, gluten free, low carb, and sugar free? Keto Chocolate Chip Cookies are the perfect answer!
Keto Chocolate Chip Cookies Recipe
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum
- 1 Tbs. arrowroot or cornstarch (helps achieve a more crisp outside of cookie)
- 1 cup butter
- 2/3 cup of granular Lakanto Monkfruit or 1/3 cup of granular Splenda Naturals
- 2 tsp vanilla
- 1 egg
- 1/2 to 1 cup chocolate chips (Lily’s stevia sweetened or Simple Truth Organics 72% cacoa. See note*)
- Wisk together the first 6 dry ingredients in a separate bowl.
- Cream together the butter and sweetener, then mix in vanilla and egg.
- Add dry mix to the creamed mix and incorporate.
- Hand mix in the chocolate chips.
- Scoop 31 tablespoon-sized cookies onto a parchment lined cookie sheet and flatten slightly.
- Bake at 375 degrees for 12 minutes.
- Cool completely and enjoy!
*Note: It only has 1 net carb per cookie before you add the chocolate chips. If you are using a stevia-sweetened chocolate like Lily’s or a home-made chocolate (melt unsweetened chocolate and add cacoa butter and stevia, erythritol, or monk-fruit) then it will only be about 1.5 net carbs a cookie. But if you use a dark chocolate semi-sweet chip like Simple Truth Organic 72% cacao dark chocolate chunks, then it raises the net carbs to 3.5 a cookie because there are 5 net carbs in a tablespoon of chips, still one of the lowest ones I’ve found that are sugar sweetened. I end up going this route because it costs me $3.50 for a 10 ounce bag of Simple Truth Organics instead of $12 for a 9 ounce bag of Lily’s. You can always cut the chips to a 1/2 cup and then the net carbs would be 2.25 a cookie.