The Best Keto Chocolate Chip Cookies Recipe. Easy, homemade and made with Almond Flour. They are delicious, Low Carb and Gluten-Free!
So this is actually my mom’s famous chocolate chip cookie recipe. She’s been making her chocolate chip cookies for longer than I can even remember and they’ve always been a staple in our house. Because my mom became diabetic, she needed to make some adjustments so she can enjoy these cookies once again, and our low carb chocolate chip cookies were born!
Neither of us has ever really been a huge sweets eater, (unlike my husband and my brother) but since I’ve been on my diet, and my mom has become diabetic we have found ourselves both really craving sweets. But let me tell you, these Low carb, keto, and gluten-free chocolate chip cookies have hit the spot!
We went on a family trip and rented a house that fit 24 of us. Half the group was on carb-free or gluten-free diets. My Mom made a double batch of cookies. Everyone was excited about the cookies, even the ones without dietary restrictions. No one could believe they were low carb and gluten-free and they were gone in one night!
Making these keto cookies is just like making any other normal chocolate chip cookie recipe, but rather than using wheat flour, we now use almond flour. And instead of using regular white sugar, we have substituted it with Monk fruit sweeter, which is keto, low carb and diabetic friendly.
You can also use Swerve sweetener, either one is Zero Glycemic and both taste just like real sugar with no aftertaste.
Using almond flour and one of these sweeteners has made baking so much easier, and way more exciting now. Stay tuned for some more yummy Keto and Low Carb desserts coming soon.
Here’s a List of Ingredients we Use for our Keto Chocolate Chip Cookies
- Almond Flour – It’s versatile and in my opinion is the best low carb flour for most baking recipes.
- Butter – If you want to make this recipe dairy-free, take out the butter and replace it with coconut oil.
- Monk fruit Sweetener – A zero glycemic sugar substitute with no bad aftertaste. It is a 1:1 ratio to regular sugar.
- Eggs – I tend to always buy jumbo eggs and use 2 for the recipe. If you buy large eggs, use 3 instead of 2 jumbos.
- Sugar-free Chocolate Chips – I’ve been buying Lily’s Dark Chocolate Chips, they don’t have any added sugar, but are sweetened with stevia. And surprisingly don’t have a stevia aftertaste. You could always make your own sugar-free chocolate chips instead.
- Baking Soda
Can I add anything else to these Almond Flour Chocolate Chip Cookies?
So I have a rule about not defiling a chocolate chip cookie by adding anything else to it, but I know that others may feel differently. For instance, my mom believes that a chocolate chip cookie and a brownie both need to have nuts.
Talking to a lot of my friends, everyone feels very strongly about it one way or the other. For those of you out there who like to add different ingredients here are some ideas:
- Shredded coconut
- Peanut butter or peanut butter chips
- Mini marshmallows (for those who aren’t eating Keto)
There are a ton of options you can choose to add to your chocolate chip cookies if you like, so mix and match and see what kind of crazy combinations you can come up with!!
Instructions for Making Low Carb Chocolate Chip Cookies
So how do you make Keto Chocolate Chip Cookies anyway?? Start by softening your butter on the counter. Once it’s softened use your electric mixer and mix the butter, sweetener of choice, vanilla, and water.
Next, add the eggs to your batter and mix well until it’s creamy.
Then add the flour, salt, and baking powder to the batter, and mix well.
Now, this next step needs to be mixed by hand. Add the chocolate chips, and nuts (if desired) and gently stir it all up.
This is a key step….you must chill batter thoroughly in the fridge. Overnight is actually best. If you don’t chill the batter enough, then they will cook too quickly and end up thin and flat.
Once the batter has been chilled for enough time, place cookie dough on the baking stone or on a baking sheet with parchment paper.
Bake 10-12 minutes. Be very careful not to over bake them. In fact, under baking them by just a little is best. Once they are done, place them on a wire rack to cool.
Ingredients I Can Substitute in this Keto Chocolate Chip Cookies Recipe
Sometimes my mom makes the same batter and then omits the chocolate chips and just adds nuts. It can be any kind that you would like. She likes Pecans the best and uses them in big halves, without even breaking them up.
She just pours them out of the bag into the bowl without even measuring, using as much as will fit into the batter, like 3 or 4 times more than the amount on the recipe. She always says there are never too many nuts.
Of course, you can also add the nuts and put in chocolate chips, just balance the quantity to your taste.
Something that gives your cookies a festive look or party look is if you add some colored sprinkles. They make them sugar-free. Also if you can find some sugar free peanut butter chips that add a whole new taste to your Low Carb Cookies.
Are these Keto Chocolate Chip Cookies Gluten-free?
Why yes in fact they are! For starters, they are made with almond flour with of course is gluten-free. We made sure to make these gluten-free for all of our friends that can’t have gluten, and for us too.
Obviously, they are Keto, but also completely suitable for those who are diabetic. It’s made with Monk fruit sweetener, and the chocolate chips don’t have any added sugar to them.
How to Bake Cookies with Almond Flour
Surprisingly Almond flour really works well for a lot of different baking recipes such as cookies, cakes, muffins, pie crusts, oh and pancakes. They only type of dessert that doesn’t do well with almond flour is yeast bread or other types of bread recipes. It just doesn’t work as well.
I don’t like regular almonds, but that’s ok because almond flour really doesn’t taste like almonds unless you add an almond extract. You can buy almond flour at the grocery store, or you can even make your own. Keep in mind that approximately 1 cup of balanced almonds will make about 1 ¼ cups of almond flour.
There’s not really a complete conversion guide to baking with almond flour. Start by experimenting and replace the amount of regular flour with the same amount of almond flour. You might need to increase the amount of almond flour depending on each recipe. Another suggestion is to slightly increase your rising agent than what the recipe calls because of the heavier weight of almond flour.
When baking with almond flour, its best to leave them on the pan for a few minutes before transferring them to a wire rack or plate, because the texture is going to be more fragile than recipes made with wheat flour. By using parchment paper on your cookie sheet it will keep your cookies from sticking to the pan.
Why Are my Chocolate Chip Cookies Hard?
There are a few reasons why your cookies might have come out a little too hard. It’s ok, here are some reasons why and ways to fix it.
- Too much flour was added.
- Cookies were stored improperly.
- They might need more fat or sugar.
- Cookies were overbaked. This is a common one that a lot of people have.
How to Fix the Problem:
- Rather than scooping the flour right from the flour bag or container, try spooning the flour straight into the measuring cup. It is more accurate.
- When ready to store the cookies, put them into an airtight container. If you want to freeze them long term, then freeze them in the airtight container.
- Add about ¼ cup extra of butter, or sugar/sugar substitute, to the dough. Fat and sugar are the ingredients that will make a cookie tender.
- Bake a few minutes less than the recipe calls for. It’s ok if they look a little undercooked because they will continue on the tray.
How to Make Soft Cookies:
Knowing how your ingredients will react when mixed together is an important key to making soft cookies. Different ingredients will carry different results and knowing what these results are, will help ensure you are making the best end product.
Butter or Shortening: When using butter instead of shortening or margarine will result in a thinner cookie, but keep in mind that you have to use butter in certain cookies like shortbread. Margarine or shortening will stable your cookies and keep the shape. If you melt your butter or keep it at room temperature your cookies will be flatter.
Sugar: There is a difference between brown and white sugar. Brown sugar contains more moisture and will give you a softer more chewy cookie, whereas white sugar will make them crispier. If you lower the amount of white sugar and substitute some of it for brown sugar that will also result in a softer lighter cookie.
Keep in mind that Swerve and Monk fruit are a 1:1 ratio for regular white and brown sugar.
Another clue to softer cookies is to make them on parchment paper and do not overcook them. Cookies are always best when you take them out of the oven just a little bit undercooked. They will continue to cook longer once you take them out of the oven. Don’t let them fool you. It may take a little time to get used to that, especially if you have never made cookies before.
And because your cookies will be just a little underbaked, wait about 5 minutes before trying to transfer your cookies onto a cooling rack.
Why do My Cookies Flatten?
One of the reasons that your cookies can come out too flat is that your baking soda has expired. If it’s too old it will not help to make the cookies rise up. Especially so when dealing with making Low Carb Cookies. The batter will just run and never gel up.
Also if you over mix the batter it can make flat cookies, and the most important thing is to make sure that your batter is chilled and very cold. I like to chill it all day long or overnight or even for a day and a night. That way it takes longer for your batter before it starts to spread out.
And make sure in between batches to keep putting the bowl back into the refrigerator to stay cold. You will be surprised how quickly the batter starts to warm up after just being out for 5 min. So keep putting it back into the refrigerator.
If the batter is too warm the cookies will get crispy, brown edges, almost burnt edges and then your cookies will not look as appealing.
Why Don’t My Cookies Flatten More?
You also could have the opposite problem and get cookies that don’t flatten out at all. Your cookie batter may not flatten if you didn’t cream the butter mixture enough or if you added too much flour.
This may apply more with using white flour instead of almond flour. Almond flour is lighter than regular white flour. Be sure to soften butter will before trying to mix it or your batter will not be smooth.
Do you Need Baking Powder Or Baking Soda for Cookies?
Most cookie recipes will call for about ½-1 tsp of either baking soda or baking powder. You might think “oh this isn’t an important ingredient considering it’s such a small amount compared to everything else in a batch of cookies”, but don’t underestimate their value.
They are both powerful chemical agents, and without them, the entire batch of cookies will completely change, but it’s not a change for the better. You need to use a leavening agent unless you want cookies that are dense and hard.
Baking Soda – Is an alkaline powder, and when combined with an acid the chemical reaction creates carbon dioxide bubbles. The bubbles lift your cookie dough during the baking process. A proper cookie dough calls for the correct proportion of baking soda to acid. Having too much baking soda in your cookie dough, your cookies may taste bitter.
Baking Powder – So baking powder differs from baking soda because it has both the alkaline and the acid components that are required for leavening. Modern baking powder is designed to partially delay it’s reaction until it’s in the oven and exposed to the heat.
When using baking powder in your cookies, they will tend to be fluffier and softer than cookies that have baking soda in them. Baking powder will give you a fluffier cookie, but it may not get as brown as cookies that are made with baking soda.
How to Store Cookies, and Keep them Soft while Storing Them?
If you are wondering how to properly store your cookies after you bake them, and keep them soft while storing them I’m here with a few ideas for you.
Soft cookies should be put into an air-tight container. When using a cookie jar or other containers that aren’t airtight, air will be let in and that is what will turn your cookies hard. Something to help keep them soft while in the container is to take a slice of bread and keep it in the container.
The bread will become hard, but your cookies will remain chewy and soft. When the slice of bread is completely stale, throw it away and add a new slice to the container. Using white bread is best, as it won’t transfer its own flavors into the cookies.
Now if you decide to layer your cookies in a large container, then make sure to add wax paper between the layers, that will keep the cookies from sticking to each other. Add a top layer of wax paper to the container and that will help keep them fresh too.
The nice thing about using wax paper is each layer can be a different type/flavor of the cookie, and you won’t have to worry about transferring flavors between cookies.
Another trick for storing several kinds of cookies together is packing each type of cookie into individual freezer bags. Try and get as much of the air out of the bag as possible before sealing it up. Freezer bags are thicker and also less porous than storage bags, which is going to ensure your cookies taste exactly the way you want.
When getting ready to store your cookies, keep the type of cookie in mind and remember that each cookie is unique. Make sure to separate your cookies to avoid flavors intermingling, and use wax paper or freezer bags. If you want a soft cookie then make sure it’s airtight, and if you want a hard crunchy cookie using a cookie jar is just fine.
Should I Keep Cookies in the Fridge?
Storing them outside the fridge is a better idea than storing them inside the fridge. The temperatures in the fridge can make anything that contains flour go stale rather quickly. Some baked goods have to be refrigerated because they are perishable, but cookies are not, so they are much better left out of the fridge.
Should I Store Almond Flour in the Refrigerator or the Freezer?
Because almond flour is just ground almonds, it has a high level of oil which makes it prone to going rancid and oxidizing. You can store your almond flour in either the fridge or the freezer. If keeping it the fridge it should last up to 6 months, but if keeping it in the freezer it will last more like 12 months.
If you use almond flour very often, it’s ok to keep some on the counter in an airtight container. When using it after it’s been in the freezer, measure out your proportions then let it sit out for a bit and thaw, otherwise, it will make your batter clumpy.
Other Similar Recipes:
If you’re in the mood for some other Keto Cookies and Desserts recipes then try our:
- Low Carb Pumpkin Chocolate Chip Cookies
- Best Keto Brownies
- Raspberry Jam Thumbprint Cookies
- Keto Magic Cookie Bars
Both of them are Keto-friendly and low carb, and will have your friends raving!Print
This is the Best Keto Chocolate Chip Cookies Recipe EVER! Easy, homemade and made with Almond Flour. They are delicious, Low Carb and Gluten-Free!
- 2 heaping cups of almond flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks of butter
- 1 ½ cups monk fruit sweetener
- 1 overflowing tsp vanilla
- 1 tsp water
- 2 jumbo eggs
- 1 cup Lily’s Dark Chocolate Baking Chips
- The very first thing you do is soften your butter. just take the 2 sticks out of the refrigerator and unwrap the sticks and place in a mixing bowl.
- Next add Monk fruit, vanilla, and water. With an electric mixer mix together until blended.
- Add the eggs and mix until creamy.
- The next step is to add the flour, baking soda and salt to the butter mixture. With the electric mixer blend well.
- By hand, mix in chocolate chips and nuts.
- Chill batter in refrigerator for at least 3 hours, preferably longer, either all day or overnight. It won’t even hurt to leave it in there a couple of days depending on your availability
- Take your very, very cold batter out of the fridge and place heaping teaspoons onto your baking stone. I like to put about 9 or 10 on each tray depending on the size.
- Bake at 350 degrees for about 10-12 min also depending on the size.
- When done don’t try to take your Low Carb Cookies off right away, they are a bit more delicate at first. Wait for about 5 min and then carefully remove your cookies and place on a cooling rack.
- NET CARBS: 1 per serving
A couple of hints to make sure your cookies come out good.
- I have learned from experience that the best way to bake your Low Carb Chocolate Chip Cookies is on a baking or pizza stone. They seem to bake more evenly. There’s no need to grease the pan. If you don’t have a stone then use a cookie sheet lined with parchment paper. Also, no grease needed. If you cook them directly on a cookie sheet you will need to grease the pan and they may stick or burn.
- I always bake just one cookie first to make sure the consistency is firm enough. If it’s not firm enough in the first few minutes of baking, your batter will be runny and it will not take shape and it will never bake into a cookie. If that happens then add about another half of a cup or so of almond flour to thicken the batter. Mix it well by hand Then try again.
- If you don’t have butter but you have margarine feel free to use that instead. By doing this your batter becomes dairy free in case someone is allergic to butter. Fleischman’s is the best.
- If your oven runs cooler you may have to bake the cookies at 375 degrees instead. But most ovens run true to bake them at 350.
- Check your date on your baking soda or baking powder to make sure they haven’t expired. If it has expired then your cookies will not rise.
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: keto Chocolate Chip Cookies, chocolate chip cookies, cookies, Keto cookies, low carb cookies, low carb chocolate chip cookies, gluten-free cookies, gluten-free chocolate chip cookies