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I’m reposting this as I have improved the recipe, to get a chunkier, chewier cookie.
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?
Chocolate chip cookies are very personal. Some people like flat crispier cookies. Some people like soft chocolate chip cookies. I like chunky, gooey, cookies that lean a little crispy on the outside.
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. Readers, you 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, Choc Zero Chocolate Chips, Swerve Sweetener and Choc Zero Maple Syrup. In my original post, I topped with Madon Sea Salt. I’ve since changed my mind and skip the salt.
I love the company, Choc Zero so much I have changed my recipe to include their chocolate chips and replace brown sugar sweetener with their maple syrup. You will thank me for this.
I tried this cookie with walnuts and it did not work. The pecans add a bit of sweetness and the right texture. Walnuts made the cookie too bitter.
SECRET INGREDIENT: A teaspoon of gelatin powder makes the cookie chewier. It’s a game changer for texture.
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?
Choc Zero makes two kinds chocolate chips, dark and milk chocolate. I am an affiliate and make a small commission. I also use Choc Zero exclusively in our
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. Important step.
- 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 sugar free chocolate chips. I use Choc Zero.
Nutrition Value – Carb Count
This recipe makes 20 cookies, each 2 carbs or 1 net carb.
More Keto Recipes You May Like from Spinach Tiger
Best Keto Chocolate Chip Cookies (Grain Free, Sugar Free)
- 1 1/4 cups almond flour 140 grams
- 2 tablespoons coconut flour 28 grams
- 1 teaspoon gelatin powder optional
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter
- 1/2 cup Swerve granulated sweetener
- 2 tablespoons Choc Zero Maple Syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cups Choc Zero Chocolate Chips see notes
- 3/4 cups chopped pecans
- 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. This is important. If you are short on time, roll into cookie roll and freeze for 15 minutes. Overnight refrigeration yields the best cookie.
- 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. bake or 325 degrees Convection.
- Slice across cookie roll 1/2 inch.
- Using hands press down to make cookie be 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. Optional.
- 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 when making a flat cookie. I got about a dozen when making a chunky cookie.
- Bake for ten minutes. Check to see if you need to add another minute or two.
- 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 and change the texture.
- You can freeze cookie dough and baked cookies.
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