Chewy Keto Chocolate Chip Cookies
{Low Carb, Ketogenic, THM:S}
Chewy Keto Chocolate Chip Cookies are a big favorite among the Keto community.
After all, Chocolate Chip Cookies are a comfort food, and for some, a food that reminds of us of home.
My Chewy Keto Chocolate Chip Cookies are the perfect cookie for every occasion, taking only 20 minutes to make, and will please even the most picky taste buds.
You'll notice that this is the 2nd Keto Chocolate Chip cookie recipe I have on my website, because honestly, Chocolate Chip Cookies are a passion – and the perfect one is not only hard to make awesome, it's really dependent on tastes and preferences.
For myself, I prefer a chewy almond flour cookie (which will be my next chocolate chip cookie recipe), but others may prefer a cakey cookie, or a chewy chocolate chip cookie made with coconut flour.
All of these variations are perfectly valid, so I've been trying to get around to all of them!
This Chewy Keto Chocolate Chip Cookies are made with coconut flour, and even my husband (who doesn't really like coconut flour) LOVED them. He's kind of my recipe barometer, because he's so picky, LOL.
I teased this recipe on Facebook the day before I hit “publish” and the response was overwhelming, so if there are typos in here from getting this post ready to go really fast, please forgive them!
I use Lakanto Classic Monkfruit Sweetener in this recipe because it's my personal favorite. It bakes just like sugar, and to my taste buds has less of the “coolness” that Swerve does.
Make sure you use a good-quality grass-fed butter. Cookies are a wonderful keto snack because of the high fat content, so it's important to make sure that you're using an excellent-quality fat (like grass-fed butter) in your cookies. I used Kerrygold, because aldi has it for $2.89 per “brick” (equivalent to 1 cup of butter).
Here's what you'll need:
- 2 Eggs
- 1 tsp Vanilla Extract (I use this kind)
- 1/2 cup Lakanto Classic Sweetener (or the equivalent of your favorite sweetener)
- 1/4 cup Grass-Fed Butter, softened
- 1/4 cup Coconut Flour
- 1 T Beef Gelatin, unflavored (I used this brand)
- 1/2 tsp Baking Soda
- 1/4 tsp Himalayan Sea Salt
- 1/2 cup Lily's Chocolate Chips
Directions:
Preheat oven to 350.
Mix the Lakanto Sweetener, Coconut Flour, Beef Gelatin, Baking Soda, and Sea Salt in a bowl and set aside.
In a mixing bowl, whip the eggs until yellow and frothy, then add the vanilla extract and butter.
Add the dry ingredients, and mix until just combined. Stir in the chocolate chips.
Use a cookie scoop to scoop 12 cookie dough balls out onto a baking sheet covered with parchment paper. Using the back of a wooden spoon, gently flatten the cookies.
Bake the cookies for 9-11 minutes, until the edges are slightly browned. Take the cookies out of the oven and let cool completely on the baking sheet. Enjoy!
As with all keto and low-carb foods, macros are super important:
12 cookies, 1 cookie per serving:
64 Calories
5g Fat
1g Net Carbs
2g Protein
You May Also Like
Cakey Low Carb Chocolate Chip Cookies
Keto Scotcheros
Sugar-Free Strawberry Pie
Easy Low Carb Peanut Butter Cookies
Keto 7-Layer Bars
Keto Lemon Bars
Chocolate Chip Cookie Dough Peanut Butter Fat Bombs
Affiliate Links: There are a few special ingredients in this recipe. The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:
- Lakanto Granluated Classic Sweetener
- Lakanto Confectioner's Sweetener
- Coconut Flour
- Vanilla Extract
- Beef Gelatin
- Lily's Chocolate Chips
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ cup Lakanto Classic Sweetener (or the equivalent of your favorite sweetener)
- ¼ cup Grass-Fed Butter, softened
- ¼ cup Coconut Flour
- 1 T Beef Gelatin, unflavored (I used this brand)
- ½ tsp Baking Soda
- ¼ tsp Himalayan Sea Salt
- ½ cup Lily's Chocolate Chips
- Preheat oven to 350.
- Mix the Lakanto Sweetener, Coconut Flour, Beef Gelatin, Baking Soda, and Sea Salt in a bowl and set aside.
- In a mixing bowl, whip the eggs until yellow and frothy, then add the vanilla extract and butter.
- Add the dry ingredients, and mix until just combined. Stir in the chocolate chips.
- Use a cookie scoop to scoop 12 cookie dough balls out onto a baking sheet covered with parchment paper. Using the back of a wooden spoon, gently flatten the cookies.
- Bake the cookies for 9-11 minutes, until the edges are slightly browned. Take the cookies out of the oven and let cool completely on the baking sheet. Enjoy!
xoxo,
Gretchen
Keto doesn't have to be hard – download Keto Quickstart and start today! (it's free!)
This post may contain affiliate links. See my disclosures for more information.
can i sub almond flours?! not a massive coconut flour fan, thanks!!
Good question, Jessica! I have a chewy almond flour cookie coming next week. I will tell you though, that my husband who doesn’t like almond flour, chose these over the almond flour version, lol 🙂
Do you have a substitution for beef gelatin?
You could also use an equal amount of collagen
Delicious cookies! I do have one question; how do you calculate only 1 carb per cookie? I came up with 9.
How can I make sure I don’t over bake these?:)
Mine are like puddles after 11 minutes?!! I took a picture and no way of posting…
SAME! and I followed the recipe exactly! :-/
Would it help to refrigerate the dough before baking?? Or should I add more coconut flour??