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Chewy Keto Chocolate Chip Cookies Recipe with Almond Flour and Butter Made Easy

chewy keto chocolate chip cookies - featured image

These chewy keto chocolate chip cookies use almond flour and butter to create a rich, tender, and low-carb treat that tastes like the real deal. Perfect for keto dieters craving a classic cookie experience without the carbs.

Ingredients

Scale
  • 2 cups (192g) almond flour
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) erythritol
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (135g) sugar-free chocolate chips
  • Optional: 1/4 teaspoon almond extract
  • Optional: 1/4 cup chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup erythritol using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until fully incorporated.
  4. In a separate bowl, whisk together 2 cups almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until combined. Avoid overmixing.
  6. Fold in 3/4 cup sugar-free chocolate chips and optional nuts if using.
  7. Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden but centers remain soft.
  9. Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If cookies spread too thin, chill dough for 20 minutes before baking. Use fine, blanched almond flour for best texture. Do not overbake to maintain chewiness. For dairy-free, substitute butter with coconut oil and egg with flax egg. Almond flour can be swapped with sunflower seed flour for nut-free option. Let cookies rest overnight in fridge to deepen flavor.

Nutrition

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