Name: Keto Chocolate Chip Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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))

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

Enjoy the classic cookie while staying low-carb

Course Snack

Keyword keto,

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12 cookies

Author Jhuls @ The Not So Creative Cook

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

Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.
Combine all ingredients in a bowl, except for the chocolate.
Beat with an electric mixer until well combined.
Scrape the sides of the bowl with a spatula.
Fold in the chocolate chips or chunks.
Using a regular-sized ice cream scoop, scoop out the dough onto the prepared baking sheet. Flatten each cookie. (I made 12 cookies.)
Bake in the preheated oven for 14-20 minutes, rotating the pan halfway through baking. (See notes.)
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.