Remember Grandma’s cookies? Yeah, I do too! I took Grandma’s recipe, keto-ized it and made AMAZING Keto Chocolate Chip Cookies. Don’t believe me? I dare you to try them and NOT fall in love. Just don’t tell Grandma!
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Keto Chocolate Chip Cookies
We have a chocolate chip cookie recipe in our family that is like none other. It became my mission to “keto-ize” it and continue enjoying these cookies with my kids.
There was always this running joke in my family about who made the best cookies: me or grandma (my mom).
Now, I took my mom’s recipe and changed it slightly, so either way grandma won I suppose! But, my kids always said mine was best. This was all pre-keto, of course.
I decided I wanted to win this challenge with my version being KETO. Whew…. This might get difficult!
With only 2.5g net carbs per cookie – I’ll take it! If you want to decrease this, just decrease the amount of Lily’s Chocolate Chips
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I will admit that it was a bit of a challenge at first as it called for shortening for starters! It took me 3 tries to get them perfect. And I do mean PERFECT.
I remember my mom’s cookies fondly from when I was a kid and I want my kids to remember MY cookies fondly. I can still bake amazing cookies with fully keto approved ingredients.
And who knows, maybe they will hand down MY keto version vs my mom’s non-keto version. We can only hope! Love you mom!
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These keto chocolate chip cookies are light and fluffy and almost melt in your mouth. I don’t like crispy chocolate chip cookies. I don’t know why. But I like just a hint of crispy around the edges, with a soft middle.
Just look at how fluffy they are right from the start:
And of course, the fluffiness doesn’t stop there!
What if I want my chocolate chip cookies fluffier?
That is an easy fix! If you want even FLUFFIER keto chocolate chip cookies, then you add in the optional coconut flour. The above cookies have no coconut flour and the below cookies DO have the coconut flour. Do you see the difference?
AND if you want them even FLUFFIER, then use the coconut flour and plop them down without smoothing out the edges. Meaning, don’t roll a ball, just scoop and blob and plot it down.
Then you’ll end up cookies like this:
I put them side by side so you can see the difference. The ones you just plop down (on the left) compared to the cookies that are rolled into a ball (on the right):
It’s fun to play around with them!
So…. you might be wondering…..
Can I eat cookies on the keto diet?
Um, YES! Of course you can! As long as they are keto approved keto, then you can certainly enjoy keto cookies if they fit into your daily macros/calories profile. Not only that, but you can add a delicious keto milkshake to enjoy with them! I mean…. cookies and a milkshake that are both keto? YES PLEASE!
Always remember that you want to focus on real, whole foods but there is always a time and place for yummy keto chocolate chip cookies!
Is Monkfruit keto friendly?
Most definitely, YES! I prefer to bake with Lakanto monkfruit and erythritol. Oh, and liquid stevia too!
These 3 are the easiest to substitute and are quite close in their proportions.
Check out this easy sugar conversion chart if you are looking to make a substitution.
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Are Lily’s chocolate chip cookies keto friendly?
You bet they are! In fact, some people eat them as a little treat. I’ve been known to grab a few chocolate chips to satisfy a sweet tooth.
They are sweetened with stevia and erythritol which are two sweeteners that I use all the time!
How many net carbs are in a keto chocolate chip cookie?
That all depends on the cookie! These are a little over 2.5g per cookie.
Will keto cookies sabotage my weight loss efforts?
They don’t have to! Now, if you are finding yourself eating cookies all day long and have hit a weight loss stall, you might want to evaluate!
In general, though, having a fun keto treat is perfectly fine. Just remember that calories still matter!
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Kitchen Essentials
Hmm…. Nothing too fancy needed for this recipe!
Baking sheet – I bet you already have one of those so I’m not worried!
Beaters – Yep, you probably have those too! Definitely use them to get everything blended nice.
Wire rack – I think wire racks make such a huge difference when it comes to cookies. I think the sweet spot is to let them harden just slightly on the baking sheet after you remove them from the oven.
Then carefully slide the spatula under them and place them on the wire rack to finish hardening/cooking.
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Sweeteners
Monkfruit
This was my first time using monkfruit. I chose to use Non-GMO Lakanto Golden sweetener as well as the Non-GMO Lakanto regular sweetener. I have to say it tasted pretty good.
Even though it is a 1:1 replacement, I still had to decrease the amount because it was super sweet, even for my kiddos.
The original recipe called for a TON of sugar and a ton of brown sugar. This is why I chose to use both.
I actually really enjoy monkfruit. It is a bit pricey, but well worth the price – especially if you need to replace brown sugar!
Chocolate Chips
Are chocolate chips a sweetener? Well, not technically. But they can make or break a cookie recipe!
I suggest getting Lily’s Dark Chocolate Baking Chips. Many people take a tiny handful and eat them for a little treat! Very little carbs and taste great!
What is the texture of these keto chocolate chip cookies?
Without the optional coconut flour, they have a crunchier texture.
WITH the optional coconut flour, they are fluffier and more of a chewy texture.
So you get to control the texture depending on whether or not you use coconut flour!
Special Note
NOTE – the nutritional information is a bit off since there is no sugar/added sugar. I think it is not pulling the right Lily’s chocolate chip information. Make sure you get these ones!
Enjoy these fluffy, keto chocolate chip cookies! There is no reason a family recipe can’t still be a family recipe, even after it is keto-ized!
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Keto Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened, not melted
- 1/4 cup coconut oil, melted
- 1/3 cup Lakanto monkfruit sweetener
- 1/4 cup Lakanto brown monkfruit sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Pink Himalayan sea salt
- 3/4-1 cup Lily’s dark chocolate chips
- 1-2 tablespoons coconut flour (OPTIONAL) - only if you want them fluffier
Instructions
- Preheat oven to 350 degrees and grease cookie sheet (if needed).
- In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
- Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
- In a separate medium bowl, combine almond flour, baking soda and salt and mix well.
- Add butter mixture to almond flour mixture and mix well with hand beater.
- Lastly, add chocolate chips and finish mixing.
- Roll chocolate chip cookie dough into small balls and line baking sheet.
- Bake for 9-11 minutes and let cool on counter.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds -
Lily's Chocolate All Natural Premium Baking Chips, Dark Chocolate, 4 Count -
Nature's Way Organic Extra Virgin Coconut Oil- Pure, Cold-pressed, Organic, Non-GMO, Gluten-free- 32 Ounce -
Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs) -
Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Golden, 1 Ibs) -
Pure Vanilla Extract, Certified Organic
Nutrition Information:
Yield:
32Serving Size:
1 cookieAmount Per Serving: Calories: 99.8Total Fat: 9.36gSaturated Fat: 4.24gSodium: 38.57mgCarbohydrates: 2.63gFiber: 1.02gSugar: 0.94gProtein: 1.98g
You have 2 monk fruits listed in this recipe. Is that correct? 1/3 cup monk fruit + 1/4 cup golden monk fruit?
Correct! You can leave out the golden monk fruit and it still tastes amazing. Or just add a bit more of the regular if you don’t have both.
Can u refrigerate dough
Certainly
Loved this recipe! Only complaint which isn’t really one because they were still great was the cookies took a little longer then listed time, but still were really amazing!
That is common. Ovens are all slightly different! Glad you like them!
Made them and they are yumm-a-lious!!
A great word to describe them! So glad you enjoyed them.
I made the cookies following the recipe exactly and they were not very fluffy. I included the coconut flour as well. Could it be my butter was too melted?
Probably! Butter is super fickle in recipes. It makes things turn out quite different if it is cold vs warm. Another thing to try to refrigerate the dough for 30 minutes before making the dough balls. Cold dough helps too!
So is one cookie 4.2 carbs?
You subtract the fiber for net carbs, so approx 2.8. Now, the nutrition calculator often overestimates the chocolate chips since I don’t think it has Lily’s in its database. But I just let it go because I’d rather have it calculate on the high side than low side!
How many cookies is in one serving?
I always do the most basic unit! So one serving is 1 cookie!
Can coconut flower be used Instead of almond flower in this recipe?
Thanks a lot
No. It would require other modifications since coconut flour is quite a bit denser than almond flour.
Is the coconut oil absolutely necessary?
Yes, unless you have something suitable to replace it with. I am, however, working on a different chocolate chip cookie recipe that does not have coconut oil at all. So stay tuned for that!
I substituted olive oil for coconut oil and 1 cup of allulose for the monk fruit you wouldn’t even know the difference between these and non keto very delicious
I made these exactly as you prepared in the video. They are amazing! Fluffed way up, which scared me, but after cooling they were as close to perfect as my husband and I have yet in keto life style! I did have to adjust time to 12 mins for the first batch to get a little brown on top, but sure that was just the difference in ovens. Thank you!!
Great to hear! Thanks for sharing!
Could I substitute the monk fruit sweetner with Swerve? If so would I need to increase the amount of Swerve I add to make up for the lost sweetness. Thanks 🙂
Yes! From what I can find, the substitute should be 1:1. I used a chart on ruled.me and these 2 had the same proportions.
So is there a “brown sugar” Swerve I should be subbing or am I using granulated Swerve to substitute both types of monk fruit sweetener alone?
Yes there IS a brown swerve! You could use just regular swerve if you wanted to. In the non-keto version, the brown sugar just adds a special flavor and I feel it does in the keto version as well. However, it is not 100% necessary and you certainly could sub with just regular.
These are amazing!!! Everyone try this recipe. Crispy edges chewy center the best!
I’m so glad you love them! Yeah!!!
Mine taste good but did not hold together. They fall apart as soon as I pick them up. Any ideas here?
Did you let them fully cool before handling them?
Very good & chewy. Didn’t use quite as much white monkfruit as suggested…added a little granulated stevia instead. Used 1 tbsp coconut flour as recommended.
Did you make the coconut flour version?
I sure did! If you look through the post, you can see the different pictures of the different versions!
These cookies are amazing. My husband tried them and said I can’t make them anymore because they are too good.
HA! That’s Awesome!!!
Can I use the blanched almond flour on these cookies? My husband does not like the texture of things made with the regular almond flour.
Yes! That is what I use!
These cookies are life changing!!! I knew these were going to be good when I tasted the batter (10/10). Thank you for sharing this recipe and for giving me a sweet treat to enjoy without feeling guilty or going off my diet.
Do these cookies need to be stored in the refrigerator?
They should be, yes. I do not simply because they don’t last long in my house and are gone within 24 hours. I always advise people to store in the fridge to ensure their freshness, however.
Do these cookies freeze well after baking or perhaps in cookie dough form?
They do freeze well! I’ve never tried to freeze the dough though.
Do you have to add any more liquid if you add the coconut flour? I have heard coconut flour pulls a lot of moisture.
NOPE! You are correct in that coconut flour soaks up liquid. The reason for the optional coconut flour is to soak up a bit more of the *existing* “liquid” and it fluffs up the cookies a bit. It makes them softer and more spongy. If you like them thinner and crispier, leave it out!
Can you use stevia & less sugar alcohol? Too much sugar alcohol doesn’t make me feel very good.
You can always swap out sweeteners! Sometimes it does change the texture if you sub out granular for liquid, as an example, however.
Should the almond flour be packed?
No, I never pack almond flour. Thanks for asking!
How long do these cookies last? Maybe a few days? I just made a batch of them and my husband is in love!! Thank you for the awesome recipe 🙂
Glad to hear it! I’ve had them on my counter in an airtight container for about a week. They are normally gone after that. If you feel they may not be eaten by then, you can also freeze them!
We followed your directions exactly…. however, ours won’t stay together. Any advice? These taste AMAZING! I would just love to be able to pick it up and eat it as a cookie.
Did you eat them warm or allow them to cool? Sometimes they need to cool completely before they totally hold their shape!
Hi! I love these cookies..I have made them both with and without coconut flour and they tend to fall apart easily..? an I doing something wrong?
Nope! They are simply more delicate! Make sure to not manipulate them too much when warm.
I noticed my dough looked a little too wet. I put it in the fridge for 10Mins but even with that the cookies came out very flat and brittle. I used Superfine Blanched Almond flour and wonder if that might be the problem. Any recommendations on what to change for the next batch I try?
It could be. Adding some of the optional coconut flour will soak up extra liquid (if you have it) AND make them fluff up.
Salted or unsalted butter? And rolling the dough is not easy when they are sticky. Suggestions?
Salted! You don’t roll the dough (unless you are talking about rolling it in a ball). If you are, then if it is too sticky, you can refrigerate it for 10 minutes or wet your hands. Either works well. Or just use a scooper and plop it down on the baking sheet!
These are amazing! Blew my other ket O chocolate chip recipe away!!
This were awesome! Very fragile until they cool down and then perfect. My were much smaller and not sure how the yield is 32 cookies though. Otherwise…these satisfied my craving – thanks for sharing!
Can you use liquid coconut oil or do you have to use the solid form and melt it?
Coconut oil will be in solid form below 76 degrees and in liquid form above 76 degrees. So, whether it starts out solid or liquid depends on the temperature of the room it is in.
I have the liquid cooking coconut oil. So I’m gathering that I can use that for the cookies. Instead of going and buying the solid and melting it
Interesting! I’ve never heard of that. I wonder if it contains other ingredients that allow it to remain liquid. I cannot answer as to if that will work or not since I’ve never used it!
Can I only use vanilla extract?
You sure can!
I’m making these for type 1 diabetic I used monk sweetner as well as splenda brown sugar and the krisda choc chips they turned out great but I only got 16 cookies are they still low carb per cookie
Hi there! If you made 16 instead of 32, then you simply multiply the nutrition information by 2!
Do these have a coconut taste?
Not overly so, no. But if you are sensitive to the taste of coconut, you may be able to pick it out!
My favorite choc chip cookie recipe yet! Thank you!
I made 12 giant cookies and baked for 15 minutes. Delicious!! Look and taste like the real deal.
Thank you so much for sharing! LOVE!!!
Can this recipe be used to make bars? Baked in a skillet or pan?
That is a good question! Never tried it. But now I’m going to 🙂
32 cookies ?!!!! About how big? I got 18 cookies 2.5-3” and didn’t feel they were HUGE
Mine are usually about 2 inches. I use the optional coconut flour so they are thicker and smaller. I don’t make larger cookies! That’s the great thing about cookies is that you get to make whatever size you want! You can see in the pictures the size that I make!
I hope these are as good as the dough tasted! They are in the oven now. Can’t wait to try them. They smell amazing.
Absolutely delish!! But they are super crumbly . Like could never stack them like your pic. Matter of fact putting them in a plate even broke them thankfully they taste amazing but not really cookie texture at all . I wonder if I did something wrong!
Not at all! They are super delicate if you manipulate them while warm. If you wait until they are FULLY cooled, you’ll be fine!
Mine came out perfect added coconut flour so nice and fluffy exactly 32 cookies thank you for a great little piece of heaven
So happy to hear!! Fantastic!
My husband can’t have anything coconut. Can I sub Avo oil?
You can certainly try! I have not tried it, though, so I cannot say!
Wow, these are delicious! I have been tried other Keto Chocolate Chip cookie recipes and this one is hands down the best. Thank you so much!
I did not have almond extract and just added little bit of more vanilla extract. I also did not have golden monk fruit. I added little bit of extra regular monk fruit and they turned out absolutely delicious!
So glad to hear it! Thank you for sharing!
Hi so I’m extremely sensitive to milk and I was wondering what you’d suggest I should use instead of butter… any ideas? Thanks!!
That is a tough one. I am honestly not sure what would work in place of butter for this particular recipe. There are definitely dairy substitutes, but I have not tried any for these cookies. If you end up trying a substitute, let me know how it turns out!
These were delicious! I added a tsp of xantham gum to help them stick together and add a little fluffiness. I also added 1/3 chopped pecans for a change. 10/10 recommend!
Delicious! I get the pecans were absolutely delightful in there!
Really great! Mine don’t look as good as the ones on the picture but they are definitely kid approved!
HA!! Don’t worry – sometimes MINE don’t even look as good as the pictures! And sometimes better and I want to take new ones! It all depends on the day 🙂
Made these they are awesome. First ones didn’t come out right(was my fault) and was bound and determined to make again. They are great and yes pecans would be great in them..thank you for the easy recipe!!!
These cookies are AMAZING😍😍😍game changer!!!I love the Hint of almond extract!thanks for the recipe!!
You are most welcome!
I don’t have dark monk fruit can I just use all white for this recipe ?
You sure can. It will taste a little different, but should still work out just fine.
Trina, I’ve been searching for a chocolate chip cookie recipe that would resemble my family recipe, since I started keto a year and a half ago, to no avail…. When I found your site and saw that you were trying to keto-ice your own family recipe, I could see I was at the right place. Having been a baker for years, I know the difficulties of writing and testing new recipes. I can’t thank you enough for creating what I believe is the perfect chocolate chips cookie recipe and sharing it with all of us. It’s a mostly thankless job, I know, but I am thanking you NOW and will be thanking you every time I eat one of these delicious cookies. I tasted the dough every step of the way and followed your directions almost to the letter. My biggest deviation was adding a 1/2 teaspoon cinnamon because it’s something I’ve always done to mine. I would say to anyone else that despite the temptation to eat them warm straight out of the oven… DON’T! The Trick here, if there is one, is to let them cool completely (about 10-15 minutes), before trying to move them or eat them. This, as you said yourself, helps them to finish setting up and then they are perfect. I used more of the Golden than the classic instead of the other way around, because my own family recipe relies on that lovely brown sugar flavor. I wish I could find a better brown sugar substitute than the Monkfruit golden because it isn’t quite ‘brown sugar tasting’ enough for me, but it’s the closest thing I’ve seen so far.
Mine came out looking just like your pictures and my batch yielded 33 cookies.(I use a cookie scoop). Thank you thank you thank you! (My husband didn’t even know they were keto! 😉). I cannot wait to try some of your other recipes!
Lovely to hear! Thanks for much for sharing!
I used swerve for both sugar replacements. I have to say. This is the best cookie recipe I have ever tasted. I gave one to my non-keto friends and they couldn’t even tell the difference. So happy. Thanks for sharing! ❤️ They are delish!
YEAH!!! I always love hearing this!! Thanks for sharing!
A few months ago I was diagnosed with type 2 diabetes. So I have been testing a lot of low card recipes. The chocolate chip cookie recipe is one hit the mark. I used regular chocolate chips vs. the low carb ones and saw very little impact on my blood sugar. The cookies tasted very good and had a different texture. But overall I can use these as a sweet treat without the worry of raising my blood sugar like a normal chocolate chip cookie.
Is the almond extract essential n if so can I substitute something else in since I don’t have it?
It is most definitely not essential! You can just add a bit more vanilla and it will be just as good! I just like the added flavor it gives, but I made it for YEARS without it first!