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!
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.
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!
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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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!
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!
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!
Other Keto Dessert Recipes From The Keto Option
- 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
- 2 tablespoons coconut flour (OPTIONAL) - only if you want them fluffier
- 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.
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- 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
Serving Size:1 cookie
Amount Per Serving: Calories: 99.8 Total Fat: 9.36g Saturated Fat: 4.24g Sodium: 38.57mg Carbohydrates: 2.63g Fiber: 1.02g Sugar: 0.94g Protein: 1.98g