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!
Join the Facebook Recipe and Support Group
Sign up for FREE keto recipes and support delivered straight to your inbox
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
RELATED – How to Start the Keto Diet (AGAIN)
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!
CLICK to Sign up for FREE Keto Recipes Direct to Your INBOX!
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!
RELATED – Top 4 tips to break through a keto weight loss stall
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.
RELATED – Costco Shopping List WITH Recipes
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!
Other Keto Dessert Recipes From The Keto Option
Keto No Bake Coconut Cream Pie Cups
The Recipe
CLICK to Sign up for FREE Keto Recipes Direct to Your INBOX!
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
- 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: 99.8 Total Fat: 9.36g Saturated Fat: 4.24g Sodium: 38.57mg Carbohydrates: 2.63g Fiber: 1.02g Sugar: 0.94g Protein: 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.
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!
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!!!
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!
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!
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.
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!
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!!!
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!