Can we talk a minute about keto chocolate chip cookies and what you really need to know?
Keto Chocolate Chip Cookies as simple as they seem, can be the most challenging to bake. What do I mean?
I took these exact same ingredients and baked them three different ways with quite different results until I found the cookie chocolate chip cookie I was looking for. I wanted a cookie that was large enough, flat enough but NOT TOO FLAT, chewy enough with just a little crunch and not grainy.
Here’s the proof of what I’m saying. I gave the exact same cookie (baked differently) to the same person three times and while they didn’t like that first cookie, they loved the third cookie. Exact same ingredients!
This is why I strive to test and retest a recipe until I feel like it would be good enough for a cookbook and good enough for you. You, as my reader, are valued beyond what you could know. You give me the motivation to get up in the morning and turn the oven on.
What ingredients makes a good Keto Chocolate Chip Cookies?
First of all, we have to use the keto friendly ingredients, almond flour, Lily’s chocolate chips, Swerve Sweetener and Swerve’s brown sugar. Pecans and Maldon sea salt round out the flavors and crunch. You can replace the pecans with walnuts or pistachios, but don’t leave out the salt. It’s what makes this cookie irresistible.
What technique makes a good keto chocolate chip cookies?
- Refrigeration of Cookie Dough Prior to Baking
- Making a Slice and Bake Cookie Roll
In all my chocolate chip cookie recipes, I refrigerate the cookie dough 24 hours and then roll into a cookie roll that can be sliced. This will make your cookies taste better, bake better and look better. If you don’t have 24 hours or you’re impatient, freeze the cookie dough for ten minutes to get it real cold, then roll in parchment paper or plastic wrap.
How to Get a Uniform Sized Chocolate Chip Cookie
Roll the cookie dough to two inches in diameter. Cut into 1/2 inch discs and then press into 2 1/2 inch cookies. Why all this rolling and pressing? It takes that grainy look away and is very easy to work with.
What Chocolate Chips Should I use to Make Keto chocolate chip cookies?
I recently discovered that Lily’s makes three different chocolate chips. We like them all, and I usually use the dark chocolate chips, but you can use the semi-sweet chips which are a new product I recently found at Whole foods.
Baking Times, Baking Temperature
These bake in about 10 minutes, but this will depend on your cookie size and your oven. You want the underneath to be golden brown, but you don’t want to over bake these. Try baking one or two first.
Bake at 350 F. 180 C. Gas 4.
Some Tips for Baking Keto Chocolate Chip Cookies
- Use real butter (unless you have to do dairy free).
- Refrigerate the dough to avoid flat cookies.
- Cool your cookies on a rack, as they will continue to bake.
- If you want to freeze the cookie dough, first make sure to rolled up in parchment paper so it’s ready to slice.
- Bake on cooled cookie sheets if you’re doing two batches.
- Almond flour burns easily. Do not over-bake.
- Use any variety of Lily’s sugar free chocolate chips. I use these.
- Replace pecans with walnuts, pistachios or almonds.
Nutrition Value – Carb Count
This recipe makes 20 cookies, each 2 carbs or 1 net carb.
I adapted this recipe from Gnom-Gnom.com She makes the cookies a little flatter, which might be what you like. She also uses I feel I got the cookie I was looking for and I’m grateful for her idea of flaked sea salt. Do not leave that out. It’s worth having on hand.
Friends, I do my keto baking mainly for YOU. If you make this recipe, please tag me #spinachtiger on instagram.
VERY IMPORTANT: Please rate this recipe 5 stars if you love if you love it. It really means a lot!
Best Keto Chocolate Chip Cookies (Grain Free, Sugar Free)
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 10 tablespoons unsalted butter
- 4 tablespoons Swerve granulated sweetener
- 4 tablespoons Swerve brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cups Lily's Chocolate Chips
- 3/4 cups chopped pecans
- 1/4 teaspoon Maldon salt flakes
- Rectangular Parchment Papers
- Mix all dry ingredients except sweeteners. Set aside
- Cream butter with sweeteners.
- Add egg and vanilla.
- Add dry ingredients.
- Add chocolate chips and pecans.
- Refrigerate dough for one hour to get it cold.
- Divide dough into two parts.
- Put each in parchment paper, forming a 2 inch across roll.
- Refrigerate each roll overnight. You can also freeze one.
To Make Cookies:
- Preheat oven at 350 degrees F.
- Slice across cookie roll 1/2 inch.
- Using hands press down to 2.5 inch across, but mold with hands to smooth out edges so cookie is same thickness all over.
- Top each with a sprinkling of salt.
- Bake on ungreased pan (I use silpat or parchment) to easy remove.
- I get between 18-20 cookies or 9 to 10 from each roll.
- Bake for ten minutes. Check to see if you need to add another minute.
- Cool on baking rack.
- Allow to COMPLETELY COOL, before storing.
- Store in cookie tins. I've left on counter for a few days.
- If you put in plastic bag, you will add moisture to the cookie.
- You can freeze cookie dough and baked cookies.
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If you love this recipe, please give it five stars. It means a lot. xoxo