Looking for a deep, chocolate keto cookie that is light and delicious? These Fluffy Double Chocolate Chip Cookies are the ultimate keto chocolate chip cookie!
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Fluffy Double Chocolate Chip Cookies
I was going to make double chocolate cream cheese cookies, but at the last minute, I changed course. And I am so glad I did!
These keto double chocolate chip cookies came out SOOO fluffy! That was my goal, by the way.
If you love chocolate, well, there is no question that these cookies will become your new favorites!
I have a large kitchen and one of my counters is the “mom made a new recipe, feel free to eat as much as you like and let me know if you like it”.
Let’s just say that the counter was empty pretty soon after making these. They didn’t last long because they were so good.
These cookies are naturally fluffy.
So, after making the cookie balls, make sure to lightly press them down just a bit. They don’t spread out and flatten like most cookies (by design).
However fluffy you put them into the oven will be pretty close to what they come out as.
Oh, and I tried a little special thing on one row of these cookies. I put a light dusting of sea salt. OOOMMMGGGG! So yummy!
I did not make that as part of the recipe, but I want to mention it as an optional upgrade!
Um….. CHOCOLATE! Chocolate and, well, more chocolate!
I mean, that is why you are here, right?
What else matters besides the chocolate?
And if you LOVE double chocolatey treats as I do, just check out this recipe for yummy keto flourless brownies by Joy Filled Eats! So good!
I chose to use golden monk fruit in these delicious keto cookies!
There is not as big of a difference between regular monk fruit and golden like there is with regular sugar and brown sugar.
However, there IS a difference. The golden is more, well, maple-ish. Subtly so. I am becoming more fond of it than the regular.
There is just more depth to it, especially in baking.
Having said that, you can certainly substitute regular monk fruit or erythritol.
Other Cookies You Might Like
- Preheat oven to 350 degrees.
- Prepare baking sheet with your choice of oil (I use coconut oil).
- Add almond flour, coconut flour, cocoa, monkfruit, baking powder and xanthan gum to a medium bowl. Mix well with spatula.
- Add melted butter and continue mixing.
- Add egg, vanilla and chocolate chips (2-4 tablespoons depending on your preference). Finish mixing.
- Make 15 1-inch balls and place on cookie sheet.
- Using a spoon, very gently press down just a tad. You still want them thick. They will not spread out like the average cookie.
- Bake for 9-10 minutes and let cool on a wire rack.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- NOW Foods Organic Coconut Flour,16-Ounce
- Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Golden, 1 Ibs)
- Pure Vanilla Extract, Certified Organic
- Organic Cocoa Powder (2 pounds) by Anthony's, Batch Tested and Verified Gluten-Free & Non-GMO
- Lily's Chocolate All Natural Premium Baking Chips, Dark Chocolate, 4 Count
Serving Size:1 cookie
Amount Per Serving: Calories: 102 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 67mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 2g