Keto Recipes


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If you’re on a keto diet and crave the delightful taste of chocolate chip cookies, this recipe is your dream come true. After extensive testing and perfecting, this keto chocolate chip cookie recipe is guaranteed to satisfy your sweet tooth without breaking your diet. Let’s delve into the ingredients, tips, and tricks that make these cookies a must-try for any keto enthusiast.

Essential Ingredients for Keto Chocolate Chip Cookies

To ensure your keto chocolate chip cookies turn out perfect every time, you’ll need the following ingredients:

Almond Flour: A finely ground almond flour is crucial for achieving the right texture. Coconut flour is not a suitable substitute due to its different absorption properties.

Swerve Brown: This sugar substitute is essential for the best flavor and texture. While alternatives exist, none quite match the quality of Swerve Brown.

Baking Soda: Provides the necessary rise and spread for the cookies, creating a soft and slightly puffy texture.

Salt: Enhances the flavor of the cookies.

Egg: Helps bind the ingredients together.

Butter: Melted and cooled butter gives the cookies a chewier texture.

Vanilla Extract: Adds a classic flavor to the cookies.

Sugar-Free Chocolate Chips: Essential for the classic chocolate chip cookie experience.

Chopped Walnuts or Pecans (Optional): Adds a crunchy texture and nutty flavor.

How to Make:

Achieving the perfect keto chocolate chip cookie involves a few key steps and tips:

Choosing the Right Almond Flour

The texture of your cookies depends heavily on the almond flour you choose. A finely ground almond flour provides the best consistency. Weighing the flour (200g) ensures accuracy and consistency in your results.

The Importance of Swerve Brown

Swerve Brown is the best brown sugar substitute for these cookies, offering a similar taste and texture to traditional brown sugar. While you can use other sweeteners, they may not provide the same results.

Baking Soda Over Baking Powder

Using baking soda instead of baking powder makes a significant difference. Baking soda allows the cookies to spread more and develop a nice golden-brown color, resulting in a soft and puffy texture.

Using Melted Butter

Rather than creaming the butter with the sweetener, melted butter is stirred into the dry ingredients. This method simplifies the process and results in chewier cookies.

Cookie Size Matters

For a more impressive appearance and satisfying texture, make larger cookies. This recipe yields 18 cookies, which allows for a generous amount of chocolate chips and nuts in each serving.

Baking to Perfection

Bake the cookies until they are just golden around the edges. They will still be very soft when you remove them from the oven, but they will firm up as they cool. Allow them to cool completely on the pan to avoid them falling apart.

Frequently Asked Questions

Can These Cookies Be Made Nut-Free?

While coconut flour is not an option, sunflower seed flour can be used as a substitute. However, you will need to add a tablespoon of lemon juice to counteract any green coloration that may occur.

How to Store Keto Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. They can also be frozen, both before and after baking, for up to 2 months. Ensure they are tightly wrapped to prevent freezer burn.


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Course: Keto Recipes
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With less than 2g net carbs per serving, these keto chocolate chip cookies are a perfect dessert choice for anyone following a ketogenic diet.


  • 2 cups almond flour (200g)

  • ¾ cup Swerve Brown

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 large egg

  • ½ cup butter, melted and cooled

  • ½ teaspoon vanilla extract

  • ½ cup sugar-free chocolate chips, divided

  • ¼ cup chopped walnuts (optional)


  • Preheat the Oven: Set your oven to 325°F (165°C) and line a large baking sheet with a silicone baking mat or parchment paper. If using small baking sheets, use two to avoid crowding the cookies.
  • Combine Dry Ingredients: In a large bowl, whisk together the almond flour, Swerve Brown, baking soda, and salt.
  • Add Wet Ingredients: Stir in the egg, melted butter, and vanilla extract until the dough forms. Mix in half of the chocolate chips and the walnuts if using.
  • Shape the Cookies: Roll the dough into 1 ½ inch balls and place them on the baking sheet. Flatten each ball slightly with the palm of your hand to about ¾ inch thick. Press the remaining chocolate chips onto the tops of the cookies.
  • Bake: Bake for 15 to 18 minutes, or until the edges are golden brown. The cookies will still be soft but will firm up as they cool.
  • Cool Completely: Allow the cookies to cool completely on the baking sheet before moving them to avoid breakage.

Nutrition Facts

  • Calories: 157kcal
  • Carbohydrates: 5.2g
  • Protein: 3.8g
  • Fat: 14g

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