ketoKeto Recipes

Keto Chocolate Chip Cookies


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup butter, softened
  • 3/4 cup erythritol or another keto-friendly sweetener
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar-free chocolate chips


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a baking sheet with parchment paper.
  2. Mix the Wet Ingredients:
    • In a large mixing bowl, beat the softened butter and erythritol until creamy and well combined.
    • Add the egg and vanilla extract, and beat until smooth.
  3. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  4. Form the Dough:
    • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
    • Fold in the sugar-free chocolate chips.
  5. Shape the Cookies:
    • Using a cookie scoop or a spoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
    • Flatten the balls slightly with your hand or the back of a spoon, as these cookies do not spread much during baking.
  6. Bake:
    • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
    • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


  • Storage: Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
  • Add-Ins: Feel free to add nuts or other keto-friendly mix-ins for added texture and flavor.
  • Sweetness: Adjust the amount of sweetener to taste. Some keto sweeteners can be more or less sweet than sugar, so start with the recommended amount and adjust if necessary.

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