Description
These Keto Chocolate Chip Cookies are wonderfully soft, buttery, and packed with rich chocolate flavor without traditional sugar or wheat flour. Made with finely ground almond flour, a touch of coconut flour, keto-friendly sweeteners, and generous amounts of sugar-free dark chocolate chips, these homemade cookies feature delicately golden edges and tender, melt-in-your-mouth centers. Easy to prepare and naturally gluten-free when made with certified gluten-free ingredients, they’re a delicious low-carb alternative to classic chocolate chip cookies. Perfect for keto-friendly dessert trays, afternoon treats, family gatherings, or enjoying with a warm cup of coffee!
Ingrédients
Scale
- For the Low-Carb Flour Base:
- 1 1/2 cups (168 g) blanched finely ground almond flour
- 1/4 cup (28 g) coconut flour, sifted
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- For the Wet Sweetener Base:
- 1/2 cup (113 g / 1 stick) unsalted butter, softened (or neutral coconut oil)
- 1/3 cup (64 g) keto-friendly granular sweetener (monk fruit or erythritol blend)
- 1/3 cup (64 g) keto-friendly brown sugar alternative (such as Swerve Brown)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- For the Sugar-Free Inclusions:
- 3/4 cup (130 g) sugar-free dark chocolate chips (sweetened with stevia or erythritol)
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Combine Dry Flour Base: In a medium mixing bowl, whisk together the blanched finely ground almond flour, sifted coconut flour, baking soda, and fine salt until the mixture is uniform and free of dry clumps.
- Cream Butter and Keto Sweeteners: In a large mixing bowl, beat the softened unsalted butter or neutral coconut oil with the keto-friendly granular sweetener and brown sugar alternative for approximately 2 minutes until light, creamy, and well combined.
- Mix in Room-Temperature Egg and Vanilla: Add the room-temperature egg and pure vanilla extract to the creamed butter and sweetener mixture. Beat until the wet base becomes completely smooth and well incorporated.
- Incorporate Dry Flour Mixture: Gradually add the prepared almond flour and coconut flour mixture to the wet ingredients, mixing on low speed just until a thick, uniform cookie dough forms. Avoid overmixing.
- Fold in Sugar-Free Chocolate Chips: Using a rubber spatula, gently fold the 3/4 cup (130 g) of sugar-free dark chocolate chips into the keto cookie dough until evenly distributed throughout.
- Portion and Flatten Dough Balls: Scoop tablespoon-sized portions of dough, approximately 30 g each, and roll them into smooth balls. Arrange them on the prepared baking sheet, leaving space between each cookie. Because these keto cookies do not spread much during baking, use your fingers to gently flatten the tops into your desired cookie shape and thickness.
- Bake Until Edges Are Lightly Golden: Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden brown while the centers remain soft and tender. Avoid overbaking to preserve their delicate texture.
- Cool Completely on Sheet: Allow the baked cookies to rest directly on the baking sheet for at least 15 minutes without moving them. These low-carb cookies are extremely fragile while hot but will firm up as the sweeteners and fats set during cooling. Once sufficiently firm, serve and enjoy!
Notes
- Use Finely Ground Blanched Almond Flour: For the best light and tender texture, always choose blanched finely ground almond flour rather than coarse unblanched almond meal, which can produce a grainy crumb.
- Use Room-Temperature Eggs: Make sure your egg is at room temperature before mixing. Adding a cold egg directly from the refrigerator can cause the softened butter or coconut oil to firm up and create a lumpy mixture.
- Allow the Full 15-Minute Cooling Time: Low-carb, gluten-free cookies lack the structural support of traditional wheat flour and sugar. Resting them for at least 15 minutes directly on the baking sheet allows the sweeteners and fats to firm up so the cookies hold together without crumbling.
- Temps de préparation: 15 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 130
- Sucre: 1g
- Sodium: 75mg
- Graisse: 12g
- Graisse saturée: 5g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 7g
- Fibres: 3g
- Protéine: 3g
- Cholestérol: 20mg