Keto Almond Flour Chocolate Chip Cookies
Keto Almond Flour Chocolate Chip Cookies are chewy, soft, & delicious. This is hands down one of the best low carb cookie recipes you can get ahold of. You can quickly make a batch of cookies with just 9 ingredients and in under 20 minutes. They also happen to be low carb, gluten-free, and grain-free too.
Having a great quality low carb chocolate chip cookie recipe is a must if you ask me. They are great for taking to potlucks or over to a sick friend’s house in their time of need. Really, pretty much every occasion imaginable is made better with a cookie, right? Okay, maybe not every occasion, but you get my point.
Sometimes my sweet tooth will hit in the afternoon and it’s nice that I can throw together a batch of Keto Almond Flour Chocolate Chip Cookies without a lot of work involved. I’ve been going back and forth between making these, Keto Snickerdoodles, Chocolate Chip Cookie Bars, and these Caramel Shortbread Squares.
What are you waiting for? Now is the perfect time to head in the kitchen and make a batch of these gluten free keto chocolate chip cookies!
Ingredients
- Butter – Many baking recipes recommend using unsalted butter, but for these cookies, you will want salted. Using salted butter will bring out the sweet flavors of the sweetener and the chocolate chips. I think coconut oil could work but have not tested it in this recipe.
- Almond Flour – It’s important to use almond flour, not almond meal. Otherwise, the texture of the chocolate chip cookies is going to be a little off. For a nut-free sub, sunflower seed flour can be used. Coconut flour will not work as the main flour.
- Coconut Flour – Just a tiny amount helps hold these together.
- Sweetener – A little bit of my homemade sweetener will make them taste sweet but won’t give you a bunch of carbs like regular sugar would. I do list tips for sweetener substitutions in the recipe card.
- Egg – One egg is all you need to bind the ingredients together. Try this one instead if you need eggless chocolate chip cookies.
- Cream Cheese – I like to use cream cheese in cookie recipes because it keeps them moist and also makes the texture incredible.
- Molasses – Don’t worry; there is only one teaspoon of molasses in this recipe. It’s not enough to add a lot of carbs, just a little bit of extra flavor. If you want to sub in a brown sugar sweetener in place of the sweetener listed and the molasses that should work.
- Baking Soda – To get the cookies to rise well, you’ll need a little bit of baking soda.
- Vanilla – Don’t skip the vanilla because it really enhances the flavor of the cookies.
- Chocolate Chips – You’ll want to reach for sugar-free chocolate chips so they stay keto-friendly.
👉 Notes on Coconut Flour: I have done extensive recipe testing on this recipe since I’ve had readers say they spread too much. My photos DO NOT contain any coconut flour. I’ve found to help them not spread adding 1-2 tbsp of coconut flour does help. However, if you want thin crispy cookies do not add the coconut flour and just know they will spread out.
How To Make Keto Almond Flour Chocolate Chip Cookies
I’m sure you are ready to eat some cookies, so I will get right to the directions. The amounts needed are beneath this photo tutorial in the printable recipe card.
Step One: Preheat the oven to 350 degrees.
Step Two: Combine all of the ingredients (except the chocolate chips) in a food processor until a batter forms. Stir in the chips by hand. Use a cookie scoop or ice cream scoop to make 12 cookies and add them to a baking sheet.
Step Three: Bake for 11 – 13 minutes or until they are golden brown.
Variations
- Chocolate Chips – you can sub in any type of sugar free chocolate chips you like in your chocolate chip keto cookies! I really like the chocolate chips from ChocZero.
- Bars – I adapted this recipe into my Almond Flour Cookie Bars.
- Extracts – caramel extract, almond extract, or mint extract can all add to the flavor of these keto cookies. Just don’t use them all at the same time – haha.
- Nuts – feel free to use nuts instead of chocolate chips or use half the amount of chips and replace the other half with the chopped nuts of your choice. I love these with walnuts or pecans.
- Sprinkles – sugar-free sprinkles are the best invention ever and I love the ones from The Sprinkle Company over on Etsy. She makes them by hand in the US! You can make a funfetti version of these low carb cookies by subbing sprinkles for the chocolate.
Feeling like a chewy bar instead? Make my Chocolate Chip Cookie Bars! Want a double chocolate cookie? Try these Chocolate Almond Flour Cookies.
Common Questions
Do I Need To Use Cold Ingredients?
While it’s normally required to use room temperature butter and cream cheese, the Keto Almond Flour Chocolate Chip Cookies will turn out better if you use cold for this recipe.
Since you are using the food processor you are basically cutting the butter and cream cheese into the flour and sweetener the way you cut them into the dough for a pie. This helps the cookies not spread too thin when they are baking.
How to Make Chocolate Chip Cookies Keto
In order to make a classic chocolate chip cookie keto friendly you need to use alternate flours, sugar free chips, and a sugar-free sweetener. It took me a few tries playing around with these ingredients to make a perfect keto cookie recipe.
Love this recipe? Try my 3-Ingredient Almond Flour Cookies next.
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Keto Almond Flour Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour (read notes!)
- 4 oz cold salted butter cut into pieces (1 stick)
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 2 oz cream cheese
- 1 tsp molasses
- 1 tsp baking soda
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 12 cookies.
- Bake for 11-13 minutes or until golden brown. Cool completely. They are delicate at first and firm up as they cool. Refrigerating them for a bit helps if the first you try to remove breaks.
Notes
Nutrition
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Just made these! They are amazing. I used a mini cookie scoop so it made smaller cookies than the recipe so I only baked 10 mins and they were perfect. I let them chill completely on the parchment paper. I used salted caramel choc chips since that’s what I had on hand and they are yummy. My husband was a huge fan and he doesn’t love many THM baked goods so that’s a pretty good review!
Hi
I made these, but they did not spread much at all, kind of stayed like a dome . I used all ingredients and followed instructions. I used truvia as sweetner and 1 TB coconut sugar instead of Molasses , could that be reason ??
They taste fine but are very spongy and cake like
Adding a tablespoon of a dry ingredient instead of a teaspoon of a wet ingredient could have thrown off the ratios. You may prefer my chocolate chip shortbread cookies, they are a crisper cookie than this recipe: https://joyfilledeats.com/chocolate-chip-shortbread-cookies/
Just made these cookies. They taste great but all off them crumbled when taking them off the cookie sheet.
Hi Sheryl, did you use parchment paper and chill them before taking them off the baking sheet?
I made these as per directions. I baked them for 10 minutes, no refrigerator first. They spread perfectly. I did find them a little raw, so I turned off the oven, cracked the door and left them to cool with the oven for about 10 minutes. They were perfect!
I have tried countless low carb/keto chocolate chip cookie recipes over the years and this one is the best! I used the coconut flour just as written in the recipe. I did refrigerate my dough for an hour prior to baking and instead of 12 cookies, I made 23 smaller cookies. I baked mine for 9 minutes, let them cool on the baking sheet for about 5 minutes and then transferred to a cooling rack and allowed them to completely cool. They are delicate but taste amazing. I stored mine in an airtight container in the refrigerator. These really are the best I’ve found. I cannot have gluten and have been LC since 2005. I’ve thrown out more food than I care to admit but this one is in my top 5 recipes of all time! Thank you!
They were delicious!! I did put the dough in the refrigerator for a few minutes before baking. I did not have a problem with them spreading.
Made these last night following the recipe exactly. They did spread too much. Next time I will refrigerate the cookie balls for an hour before baking. Hopefully this will help. Btw, my husband and I LOVE your sweetener blend. It’s truly amazing. Like all your recipes, these taste great.
Wanting to try this cookie recipe. So that I make sure my measurements are correct when using Lakanto Monkfruit or Swerve, what/how much is 1.5 times more than the 1/3 you have listed?
It’s easiest to figure it out by converting to tablespoons. 1/3 cup is 5.33 tablespoons. So you would need 8 tablespoons which is 1/2 a cup.
If I use Bocha Sweet sweetener how much should I use?
I’m sorry that is one I’m not familiar with. What is the conversion to sugar?
I have these in the oven now and they are spreading out all over the pan. My butter was cold and I the only thing I left out was the molasses. They will probably taste good, but I was hoping to have actual cookies. Any thoughts?
I’m not sure why some people are having trouble with these. I’m going to make a batch tomorrow with extra coconut flour to test them that way. Mine spread a bit but still make cookies.
Yikes, I made these for the second time and they just spread out across the whole pan. There are no ‘as such’ cookies. Maybe next time (if there is a next time) I will put all the dough into a cake pan and later cut into slices . . . So disappointing.
Did they spread that much the first time? Which sweetener did you use? Any substitutes? You can try adding an extra tablespoon coconut flour.
Yes, they spread each time. We made a batch of your sweetener and used that – less than called for though.
Using less sweetener may have made a difference. You will need to add an additional dry ingredient or cut back on a wet ingredient.
I’ve made these twice and they keep spreading too much when I bake them. I think. I was letting the butter get too soft. But wondering about the coconut flour…you mentioned II in the blog, but I don’t see it in the ingredients list. Thanks! Love your work!
I’ve just finished testing them and do think adding a little coconut flour helps. I was editing the post today to reflect that 🙂
In your blog you say to use room temperature butter, but in the recipe you say cold butter. Which is best for this recipe?
Cold. Off to edit that now! Sorry for the confusion.
Hello-
You stated 4 oz (1 stick) for butter. Should it be 1 stick (8 oz) or 1/2 stick of butter? These look so good, but I’m just not sure about the butter measurement.
1 pound of butter is 16 oz and contains 4 sticks. Each stick is 4 oz or 8 tablespoons.
Do you press these cookies flat before baking or will they spread on their own?