These Keto Chocolate Chip cookies have slightly crispy edges with soft/chewy center with plenty of ooey-gooey chocolate chips! You won’t believe they’re sugar-free and low carb! Super low carb in fact, clocking in at 1.7 grams of net carbs per TWO Cookies, AND you can make a whole batch in under 15 minutes ????. These cookies are THE REAL DEAL.
The problem with this recipe is that it’s actually almost TOO easy to make, and TOO low-carb; so much, that they seem to end up in my oven AT LEAST once a week. This is pretty standard in my household though. We’ve always been a brownie, blondie, or chocolate chip cookies at LEAST once a week kind of a household. It’s just a house staple.
I made different variations of this recipe almost two dozen times before I finally created the PERFECT amounts in the BEST Keto Chocolate Chip Cookies! There’s a few secret weapons that I used to get these cookies JUST right: the special ingredients – egg yolks, and Erythritol (brown) ‘sugar’ , plus the method of rolling/baking them. When you bake them, you want to roll them into tight light balls and set them on the baking sheet like so (no flattening!)
If you’re a crispy cookie kind of a person- then you can totally still enjoy these cookies with the crispier version- just use a different dough rolling method before putting them in the oven! After you roll the balls of cookie dough and place them on the baking sheet, use the palm of your hand to flatten them out, then decrease the bake time by 1-2 minutes, because they crisp MUCH quicker this way. They’ll still look like they’re not crispy enough right when the come out of the oven, but they crisp up after they cool (both versions do this). I DO suggest that you try them FIRST with the dough ball recipe listed in the recipe though, because they’re just TOO GOOD for you to miss out on. Or you could make half the batch as flattened dough, and half as round ball dough… then decide for yourself if you really are on team crispy cookie anymore 😉
… And a word of warning… these cookies taste EXCELLENT with a Fat Cup of Jo. So, don’t say I didn’t warn if you find yourself skipping your eggs and bacon for a few of these in the morning next day 😉
If you like this recipe, then you’re also going TO LOVE my Keto Blondie Bars With Butterscotch Caramel AND BEST Keto Double Chocolate Brownies! All three of these recipes use the same secret ingredient for the their amazing texture (not dry and no crumbling)!Print
The BEST Keto Chocolate Chip Cookies – with slightly crispy edges, soft centers, dotted with gooey chocolate chips- are super quick to make and SUPER low carb! You’ll be adding these cookies to your weekly dessert rotation before you know it, especially because they’re only 1.7 net carbs PER TWO COOKIES!!!
1/4 Cup Erythritol (granular)
1/2 Cup Erythritol (brown)* see note 1 for substitutes
1 stick (8 TBSPs) of butter softened ( must be softened – not melted)
2 egg yolks
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1.5 cups + 2 TBSPs Almond Flour – leveled not packed (Anthony’s brand or Kirkland Signature = lowest carbs)
1/4 tsp salt
- Preheat Oven to 350° F.
- Cream softened butter, Brown ‘Sugar’ Erythritol, and regular erythritol together with electric or stand mixer until fluffy.
- Add egg yolks and vanilla and mix until well combined.
- Add almond flour, baking powder, baking soda, and salt, all at once. Mix until combined- it should be thick 🙂
- Add in half a bag of Lily’s Chocolate Baking Chips or a Lily’s Chocolate Bar chopped into chunks into the dough and mix gently. You can fold these in with a spatula or mix in mixer on a low speed for just 5-10 seconds.
- Prepare Baking Sheet with Parchment Paper or nonstick baking mat. Roll dough with your hands into 1-1.5 inch diameter round balls. This should make around 14-18 cookies, depending on size (the size of dough balls in the picture above made 16 cookies). Place each ball on the baking sheet about 2 inches apart (they spread during baking). Do NOT flatten the dough balls. Place them in oven as round balls -this is what gives them the nice soft/chewy centers. *see note 2 instructions if you want crispy cookies.
- Bake on the middle rack in the oven for 10 minutes, or until the edges just start to turn golden brown. They will look like they are still a bit gooey and aren’t done at 10 minutes, but they harden up as they cool (side effect of erythritol) I promise! Don’t overbake- or your cookies will be hard and dry, not soft and delicious in the middle.
- Let your cookies cool for at least 10 minutes before serving.
- When eating cookies that have been cooled for a longer period of time (next day), then you can gently warm them in the microwave for 5-10 seconds (no more!) if you want them the same extra soft/chewy texture as fresh-baked, but they’re great with or without warming them too. There is a slight ‘cooling’ effect from the erythritol when eating next day (weird effect of erythritol!), but the gently microwave warming eliminates it if it bothers you. 😉 Store in an airtight container on the counter for up to a week.
Net Carbs = .87 Grams Per COOKIE. *Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)! *Note 1: If you don’t have brown ‘sugar’ Erythritol on hand, you can make YOUR OWN! Just mix 1/2 tbsp of molasses per 1/2 cup of granulated white erythritol, and voila – brown ‘sugar’. *Note 2: If you want CRISPY (all the way through) cookies, then flatten the cookie dough balls out, with the palm of your hand, just before baking on the baking sheet. Also, you probably want to decrease the baking time 1-2 minutes (depending on your preference), so they don’t burn since they cook quicker this way! They will still look a bit soft when they come out of the oven, but they get CRISPY as they cool!
- Category: dessert
- Method: Baked
- Cuisine: American
- Serving Size: 1 Cookie (1/16th of Recipe)
- Calories: 140
- Fat: 13.1 g
- Carbohydrates: .87 g
- Protein: 2.8 g