These keto chocolate chip cookies have become a staple in my everyday keto life and are my go-to sweet at the end of the day whenever I need to satisfy my sweet tooth (and let’s face it – that’s pretty much every day!).
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The Best Keto Chocolate Chip Cookies
Why oh why are these delicious, chewy keto chocolate chip cookies the best ket chocolate chip cookies you ask? SO. MANY. REASONS. First, they are really easy to whip up, even at a moments notice and they don’t use a lengthy list of ingredients, everything needed to make the recipe are seriously things that you have in your keto pantry anyways. Second, I’m lazy when it comes to things that I need to make in the kitchen and my baking and cooking both need to be easy, so I also jokingly call these the lazy girls keto chocolate chip cookies (I’ll explain in more detail why below).
And who doesn’t love chocolate chip cookies? I think everyone around you, keto or not, will want to indulge as soon as your pull these keto friendly chocolate chip cookies out of the oven.
How to make keto chocolate chip cookies
I do a pretty decent amount of keto meal prep in order to successfully stick with the keto diet, but only until recently had I ever made keto chocolate chip cookies and I really wondered why the heck it took me this long. I first made these keto chocolate chip cookies on a whim on a rainy weekend afternoon and shared them on my Instagram stories. With the little video, I also included a poll to see if anyone was interested in the full recipe and I got a HUGE amount of YES responses – so here we are!
What you need to make these keto friendly chocolate chip cookies:
- 1 egg
- 1/4 cup butter, softened
- 1 and a 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 6 tablespoons Swerve Confectioners Sweetener or similar
- Lily Baking Chips to taste
Step by step: how to make the best keto chocolate chip cookies!
Ok here we go! First things first, this recipe yields only one dozen but is really very easy to double or even triple if you have a large group of people who are going to be chowing down. Its typically just me who eats these, so I stick with just the one dozen and I let myself eat 2-3 per day. They do taste best on day 1 just like every other cookie out there, but I’ve found that if I let the keto chocolate chip cookies cool whenever they come out of the oven and then I store them in an airtight, large ziplock bag, they are perfectly fine for the next 4 days or so.
Step one: First, you want to preheat your oven to 350 degrees. Then, here’s my little secret as to why I call myself a lazy girl baker: I never use a mixer. Perhaps in some recipes, this makes a huge difference, but in these, it does no such thing. So I melt or at least soften the coconut oil and butter in a microwavable bowl and then slowly stir in the Swerve, which makes everything turn creamy.
Step two: add in your egg and vanilla. Stir.
Step three: then measure in your baking soda.
Step four: slowly add your almond flour to your wet mixture. I typically pour in half, mix, then add in the rest.
Step five: then you want to add in your Lily’s Baking chips to this keto chocolate chip cookie batter. I say to add these to taste because with all the sweetener already in the cookies, you don’t nee a huge amount – unless that’s what you love!
Lastly, I add some parchment paper to my baking sheet, because again lazy and I don’t like cleaning up. Use a spoon to scoop your dough into 12 equal size balls and bake in the oven for 11-13 minutes!
Looking for more keto friendly articles and recipes? I’ve got you covered!
- The Keto Diet For Beginners
- The Easiest Keto Friendly Energy Bites Recipe
- How to Build The Ultimate Keto Friendly Charcuterie Board
- 7 Days to Quit Sugar!
- Why HIIT Workouts Are Amazing For Moms on Keto
- 5 Things I Learned When I Hired a Health Coach
- 21 Keto Dinners You Can Make in 30 Minutes or Less
- 1 egg
- ¼ cup butter, softened
- 1 and a ½ cups almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 6 tablespoons Swerve Confectioners Sweetener or similar
- Lily Baking Chips to taste
- preheat your oven to 350 degrees
- melt or at least soften the coconut oil and butter in a microwavable bowl and then slowly stir in the Swerve, which makes everything turn creamy.
- Add your egg and vanilla. Stir.
- Add in your baking soda.
- Slowly stir in your almond flour a little at a time.
- Add your baking chips.
- Spoon our 12 equal portions onto a baking sheet
- Bake for 11-13 minutes.
I hope that you enjoy these cookies and realize why I say they are the best keto chocolate chip cookies and so easy, too!
XOXO,
Allison
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