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Keto Chocolate Chip Cookies - Crisp Edges, Chewy Centers, Low-Carb Bliss

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups blanched almond flour (fine-milled for best texture)
  • 2 tablespoons coconut flour (helps bind and adds chew)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2/3 cup granulated keto sweetener (erythritol/monk fruit blend or allulose)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips (lily-style or stevia-sweetened)
  • Optional: 1/4 teaspoon xanthan gum (for extra chew)
  • Optional: 1/4 cup chopped walnuts or pecans

Method
 

  1. Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking soda, salt, and xanthan gum if using. Break up any clumps.
  3. Cream butter and sweetener: In a large bowl, beat softened butter with the keto sweetener until light and creamy, 2–3 minutes. This helps the cookies spread and brown.
  4. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape the bowl so everything mixes evenly.
  5. Combine: Add the dry ingredients to the wet. Mix until a thick dough forms. It should be soft but not sticky.
  6. Fold in chocolate: Stir in sugar-free chocolate chips and nuts if using.
  7. Portion: Scoop 1 1/2-tablespoon mounds onto the baking sheet, spacing about 2 inches apart. Gently flatten the tops with your fingers for even baking.
  8. Bake: Bake 9–12 minutes, until the edges are set and lightly golden. The centers will look slightly soft—that’s good.
  9. Cool: Let cookies cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool.
  10. Serve: Enjoy warm, or let them cool fully for the best chewy texture.