If you’re on a keto journey or just trying to cut back on sugar without giving up your favorite treats, these Keto Chocolate Chip Cookies are about to become your new best friend! I used chopped chocolate instead of chocolate chips—definitely a name mismatch, but hey, that’s what happens when your pantry is more of a treasure hunt! 😂
These cookies are everything you love about the classic treat—chewy, chocolatey, and sure to make you happy😊—without the carbs and sugar that can throw you off track.
I actually made these cookies twice. The first time, I forgot to add xanthan gum; the cookies turned out crumbly but still delicious 😋. However, there was a slight aftertaste from the monkfruit. The second time, I added xanthan gum, though I wasn’t sure how much to use. Surprisingly, it turned out really well! My BFF, for whom I made the cookies, said the texture was just like non-keto chocolate chip cookies—chewy and not crumbly. Plus, the aftertaste of the monkfruit wasn’t strong after adding the xanthan gum.
Enjoy a sugar-free chocolate chip cookie that fits your keto diet and curbs cravings. 🙌🏼
Made with low-carb ingredients, these easy-to-make cookies taste great and help you stay on track with your goals.
NOTES ON KETO CHOCOLATE CHIP COOKIES:
- It’s essential to flatten each cookie dough ball because they won’t spread like non-keto cookies.
- I made two batches: I baked the first batch for 14 minutes, resulting in softer cookies. For the second batch, I baked them for 20 minutes, and they turned out nice and slightly soft but crispy on the sides. This is the batch my BFF loved the most—and I did too!
- Bear in mind that ovens can vary, so watch your cookies carefully.
- I only tried using brown monk fruit, so I’m not sure about other substitutes.
- Please use 2 MEDIUM eggs for the best results.
For a step-by-step guide, be sure to check out the full video on my YouTube channel. Don’t forget to like, comment, and subscribe for more delicious recipes. Happy baking! 🎉
Keto Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) unsalted butter softened at room temperature
- 2 medium eggs room temperature
- 1 tsp vanilla extract
- ½ cup (70 g) coconut flour
- ½ cup (90 g) brown monkfruit sweetener
- ½ tsp xantham gum
- ¼ tsp salt
- 100 g chopped keto dark chocolate (or use keto chocolate chips)
Instructions
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Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.
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Combine all ingredients in a bowl, except for the chocolate.
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Beat with an electric mixer until well combined.
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Scrape the sides of the bowl with a spatula.
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Fold in the chocolate chips or chunks.
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Using a regular-sized ice cream scoop, scoop out the dough onto the prepared baking sheet. Flatten each cookie. (I made 12 cookies.)
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Bake in the preheated oven for 14-20 minutes, rotating the pan halfway through baking. (See notes.)
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Allow the cookies to cool completely on the pan before transferring them to a container.
Recipe Notes
- It’s essential to flatten each cookie dough ball because they won’t spread like non-keto cookies.
- I made two batches: I baked the first batch for 14 minutes, resulting in softer cookies. For the second batch, I baked them for 20 minutes, and they turned out nice and slightly soft but crispy on the sides. This is the batch my BFF loved the most—and I did too!
- Bear in mind that ovens can vary, so watch your cookies carefully.
- I only tried using brown monk fruit, so I’m not sure about other substitutes.
- Please use 2 MEDIUM eggs for the best results.
