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Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

yield: 12 SERVINGS

prep time: 15 MINUTES

cook time: 12 MINUTES

total time: 27 MINUTES

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup Swerve granular
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 and 1/2 cups almond flour, super fine
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup no sugar added chocolate chips
  • 1/4 cup walnuts, optional
  • kosher salt for topping, optional

Directions

1

Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.

2

Using a hand mixer, beat together softened butter and Swerve granular until creamy. Then mix in the egg and vanilla extract.

3

In a separate bowl, mix the almond flour, baking powder, xanthan gum, and salt.

4

Mix wet and dry ingredients together in one bowl using a spoon until a dough forms. Mix in chocolate chips and walnuts (optional).

5

Divide dough into 12 balls and flatten each one a little using the back of a spatula, as the dough won't spread much unless flattened a bit.

6

Bake for 12-13 minutes or until slightly browned and cooked through.

7

Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack. Sprinkle the top with a little salt if desired.

8

Enjoy!

Nutritional Information

Yield: 12 cookies (or 24 small cookies), Serving Size: 1 cookie (or 2 if smaller size)
Amount Per Serving: Calories: 207, Total Carbohydrates: 20g, Fiber: 5g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 20g, Protein: 5g

Brought to you by Hip2Keto.
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14 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.4 / 9 ratings
Print

stack of keto chocolate chip cookies

Love chocolate chip cookies? 🍪

Enjoy these keto chocolate chip cookies guilt-free! This easy recipe results in DELICIOUS, super soft chocolate chip cookies! Cure your cookie cravings with chewy cookies that taste and have that full-sugar cookie texture.

For more keto cookie recipes, bookmark this page.

Hip Recipe Tips:

    • A very important keto swap here is to use almond flour instead of traditional flour. I am using super-fine almond flour and love the soft results!
    • Keto chocolate chips are a must for these cookies. I used ChocZero no sugar added chocolate chips as they’re an excellent sub in for regular chocolate chips — along with the great taste, they bake up so well in cookies!
    • Mix up all the ingredients in one bowl and transfer the dough to a parchment paper covered cookie sheet to bake which will help avoid any type of sticking.
    • I also happen to love walnuts in my cookies – along with a sprinkling of salt over the top for an optional, yet extra delicious step!

Keto Chocolate Chip Cookies formed into a ball

Keto Chocolate Chip Cookies after baking


Print

Keto Chocolate Chip Cookies

yield: 12 SERVINGS

prep time: 15 MINUTES

cook time: 12 MINUTES

total time: 27 MINUTES

Soft & gooey chocolate chip cookies that are easy to make and taste amazing!

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup Swerve granular
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 and 1/2 cups almond flour, super fine
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup no sugar added chocolate chips
  • 1/4 cup walnuts, optional
  • kosher salt for topping, optional

Directions

1

Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.

2

Using a hand mixer, beat together softened butter and Swerve granular until creamy. Then mix in the egg and vanilla extract.

3

In a separate bowl, mix the almond flour, baking powder, xanthan gum, and salt.

4

Mix wet and dry ingredients together in one bowl using a spoon until a dough forms. Mix in chocolate chips and walnuts (optional).

5

Divide dough into 12 balls and flatten each one a little using the back of a spatula, as the dough won't spread much unless flattened a bit.

6

Bake for 12-13 minutes or until slightly browned and cooked through.

7

Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack. Sprinkle the top with a little salt if desired.

8

Enjoy!

Nutritional Information

Yield: 12 cookies (or 24 small cookies), Serving Size: 1 cookie (or 2 if smaller size)
Amount Per Serving: Calories: 207, Total Carbohydrates: 20g, Fiber: 5g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 20g, Protein: 5g

Brought to you by Hip2Keto.

Don’t be alarmed by the high total carb count!

Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber from these cookies.


Keto Chocolate Chip Cookies stacked after baking

Sometimes in life, we all just need a little chocolate fix!

This recipe is WINNING! What a yummy dessert. There’s nothing better than biting into a warm gooey keto chocolate chip cookie, and these certainly are amazing. Anything that’s easy and delicious gets a thumbs up from me!

keto chocolate chip cookies stacked


Bake these simple 3-ingredient low-carb peanut butter cookies next!

Join The Discussion

Comments 14

  1. Gina M

    These came out soooo good! Thank you for the recipe!

    • Lina D (Hip2Save Sidekick)

      oh hooray! we are so happy they worked out!

  2. Isabel

    My 11 year old granddaughter and I made them and boy oh boy, are they good!

    • Collin (Mrs. Hip)

      Aww, that’s awesome! Glad to hear how yummy they turned out, Isabel! Thanks for sharing with us!

    • Lina D (Hip2Save Sidekick)

      Oh I’m so happy! Thanks for sharing ❤️

  3. Roshel

    I just made these cookies. I added a sprinkle of cinnamon and about 1/4t of lemon along with the vanilla. I used the rest of my Lily choco chips which only measured 1c so, I added the 1/4c from my backup bag of Hershey’s Kitchens SF choco chips. I purchase them from my local market for about 1/2 the cost of the Lily’s brand at Whole Foods. (I will say the Lily’s brand seem to have better ingredients so, they are my preferred choice.). I also used the regular size cookie scoop and baked 15 cookies with about 1/2c of dough remaining. With that said, I will adjust the values to 1-1/2 to 2 cookies per serving for my calculator. I will also add that I flattened the cookies about 3/4 way through the baking…and I’m glad I did. It helped to make sure they were baked through. To be honest, preKeto, SUGARY FOODS were my problem and I haven’t found any sugar substitute that makes my taste buds happy. However, I am tolerating these cookies. They are the 1st Keto Friendly “fat bom” so far that I enjoy.

    • Amber (Hip Sidekick)

      Oh good! SO glad to hear you have enjoyed them Roshel! Thanks for the feedback!

    • Lina D (Hip2Save Sidekick)

      Thanks for sharing – so glad you are loving these 👍

  4. Jessica

    Thank you for another great keto recipe. Although mine weren’t as pretty as the picture, they still taste so great. I tried a mix of lilys and white chocolate bake and believe. Turned out tasty.

    • Lina D (Hip2Save Sidekick)

      That’s so great to hear! Thanks Jessica!

  5. Tessa Kendrick

    Can you use confectioners swerve?

    • Jennifer (Hip Sidekick)

      A granular sugar substitute would be best and closes to regular chocolate chip cookies. But, you can try and let us know how it turns out, Tessa Kendrick!

  6. Marina

    I used this recipe, it’s very easy to follow. The amount cookies is pretty good and are very large. The only thing maybe next time I’ll use less sugar they came out a bit too sweet for my liking. Overall great recipe!

    • Amber (Hip Sidekick)

      Thanks so much for taking a moment to let us know what you thought of them! Glad the recipe was easy to follow.

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