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!

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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!  

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!   

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 Desserts You Might Like

Butter Glaze Cookies

Cream Cheese Cookies

Christmas Cookies

No Bake Coconut Cream Pie Cups

The Recipe

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Yield: 32

Keto Chocolate Chip Cookies

Print

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
• 1 cup Lily’s dark chocolate chips

Instructions

1. Preheat oven to 350 degrees and grease cookie sheet (if needed).
2. In a medium bowl, add butter and coconut oil. Beat with a hand mixer until creamed. Do not use melted butter as that changes the consistency of the batter. If the butter is not softened, use the warm melted coconut oil to help soften it.
3. Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater.
4. In a separate medium bowl, combine almond flour, baking soda and salt and mix well.
5. Add butter mixture to almond flour mixture and mix well with hand beater.
6. Lastly, add chocolate chips and finish mixing.
7. Roll chocolate chip cookie dough into small balls and line baking sheet.
8. Bake for 9-11 minutes and let cool on counter.

Recommended Products

• 
  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

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Nutrition Information

Yield

32

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