Chewy Keto Chocolate Chip Cookies
The ultimate guide to making soft, chewy low-carb cookies. We explain the right almond flour and butter ratios to deliver a buttery chocolate chip cookie that tastes like the real deal.
Ingredients
Make sure to use blanched almond flour rather than almond meal to keep the texture soft.
Helps absorb moisture and keeps the cookies from spreading too flat.
This is exactly one standard stick of butter.
Allulose holds onto moisture much better than erythritol, making the cookies chewier.
Helps bind the butter and sweeteners together smoothly.
Brings out the warm, baked cookie aroma.
Acts as a gluten substitute to keep the cookies from crumbling.
Gives the cookies a light puff.
Balancing element for the sweet flavors.
Choose stevia or erythritol-sweetened chocolate chips.
Step-by-Step Instructions
Cream the Butter and Sweetener
In a mixing bowl, beat 115g of softened butter and 90g of allulose/erythritol sweetener together. Use a hand mixer on medium-high speed for about 3 minutes until the mixture looks light, fluffy, and smooth.
Beating the butter and sweetener together traps tiny air pockets in the fat. This is what makes your cookies soft and tender instead of heavy and dense.
Mix in the Egg and Vanilla
Add the room-temperature egg and 5g of vanilla extract to the bowl. Beat on medium speed for 1 minute until completely mixed and smooth. If your egg is too cold, it will harden the butter and cause the mixture to separate.
Make sure your egg is at room temperature. Cold eggs will curdle the creamed butter, which can make the cookies bake unevenly.
Whisk the Dry Ingredients
In a separate bowl, weigh out the 200g of almond flour and 15g of coconut flour. Whisk them together with the 2g of xanthan gum, 4g of baking powder, and 2g of salt. Break up any small lumps in the almond flour with your fingers or a fork.
Whisking the dry ingredients ahead of time makes sure the baking powder and xanthan gum are spread evenly throughout the dough, preventing sticky or bitter spots.
Mix the Dough
Pour the dry ingredients into the creamed butter mixture. Fold them together gently with a spatula until a thick dough forms. Stir in the 100g of sugar-free chocolate chips. Scoop the dough and roll it into 12 balls (about 45g each) on a plate.
Mix just until the flour is blended. Over-mixing can warm up the butter too much, which will make the cookies run and spread flat in the oven.
Chill the Dough Balls
Cover the dough balls and place them in the fridge for at least 30 minutes. While they chill, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
Do not skip the chill time! Cold butter melts slower in the oven, which keeps the cookies thick, soft, and chewy instead of spreading thin and flat.
Bake and Let Them Cool
Place the cold dough balls on your prepared baking sheet, leaving 2 inches between them. Press down gently on each ball to flatten it slightly. Bake for 10-12 minutes until the edges are golden. The centers will still feel very soft. Let them cool on the pan for 20 minutes before moving.
Gluten-free cookies are very fragile when hot and will crumble if moved. They firm up and get their chewy texture as they cool down on the warm pan.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
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Try the Cups to Grams ConverterTechnique Notes
- Sweetener tip: Allulose attracts moisture, which makes cookies incredibly soft and chewy. Erythritol makes them crispier. A half-and-half blend gives you the perfect crispy edge and soft center.
- Coconut flour is highly absorbent—it drinks up about four times as much liquid as almond flour. Do not swap them one-for-one. If you leave out the 15g of coconut flour, add 60g of extra almond flour.
- Keto cookies don't spread as much as flour cookies, so flatten them to your preferred thickness before they go into the oven.