Keto Almond Flour Chocolate Chip Cookies

This recipe for Keto Almond Flour Chocolate Chip Cookies is so good! Almond flour creates a really light and fluffy chocolate chip cookie. The recipe also doesn’t spread, so it is a fairly thick cookie! I made these chocolate chip cookies lower carb by using my favorite sugar substitute and low-sugar chocolate chips, so these fit into a keto diet. This recipe yields 1 dozen chocolate chip cookies with 4 net carbs per cookie.

Keto chocolate chip cookies

Why this almond flour chocolate chip cookie recipe is so good

  • It uses almond flour, which makes the texture of the cookie way lighter and fluffier
  • It doesn’t spread, so the cookie comes out thick
  • And it uses low sugar substitutes so the cookie is lower in net carbs

Is this low carb chocolate chip cookie recipe keto?

Some people say that erythritol takes people out of ketosis, as does Stevia. So this isn’t strict, purist Keto. But it’s low carb for a cookie, with only 4 net carbs per cookie. Meaning it can fit into a flexible low carb/keto plan if you wish.

Swerve claims that studies have been done that demonstrate that erythritol doesn’t affect blood sugar levels. So it is safe for folks with diabetes to cook with. I’m not the expert here, so I defer to them on this issue!

low carb chocolate chip cookies

The history of the chocolate chip cookie

The chocolate chip cookie is a classic, American dessert that reflects the times it was in. After the Great Depression, many folks were still on budgets and sweet treats that were not gratuitously using flour/butter/sugar/chocolate, but rather in smaller proportions, worked for the culture at the time.

The New Yorker did a big piece on the history of the CCC. “Ruth Wakefield, who ran the popular Toll House restaurant in Whitman, Massachusetts, with her husband, Kenneth, from 1930 to 1967, brought the Toll House Chocolate Crunch Cookie into being in the late nineteen-thirties. The recipe, which has been tweaked over the ensuing decades, made its first appearance in print in the 1938 edition of Wakefield’s ‘Tried and True’ cookbook.

Created as an accompaniment to ice cream, the chocolate-chip cookie quickly became so celebrated that Marjorie Husted (a.k.a. Betty Crocker) featured it on her radio program. On March 20, 1939, Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name. In a bargain that rivals Peter Minuit’s purchase of Manhattan, the price was a dollar. A dollar that Wakefield later said she never received. Though she was reportedly given free chocolate for life and was also paid by Nestlé for work as a consultant.”

low carb chocolate chip cookies

How to make almond flour chocolate chip cookies

So this recipe is adapted from my friend Helene Henderson at Malibu Farm. She has recipes on her restaurant website from her years doing cooking classes. There are a ton of great recipes on her site, so check it out! Her recipe differs in that it uses regular sugar/flour and rolls the cookie dough in extra sugar at the end. It is delicious in its own right.

For this low carb chocolate chip cookie recipe, you will use these ingredients. And please do measure in weight with a kitchen scale if you can.

  • 3 ounces (3/4 of a stick, or 6 tablespoons) of unsalted butter, room temperature
  • 4 ounces (1/2 cup) of sugar, or Swerve/Monkfruit sweetener for low-carb
  • 3 ounce (a little more than 1/3 cup) shot of espresso or coffee
  • 3 eggs
  • 3.5 ounces (1/2 cup) of all-purpose flour, or coconut flour for keto
  • 4 ounces (1 cup) of blanched almond flour
  • 1 tsp of baking powder
  • 9 ounces (1 1/4 cups) of chocolate chips — the standard size bag you get at the grocery store. I use Lily’s chocolate because it’s sweetened with stevia

In a stand mixer with a paddle attached, or with a hand mixer, beat your 3 ounces of room-temperature butter with your 4 ounces of sugar. Mix for about 3 to 5 minutes, scraping down the sides occasionally with a flexible spatula, to make sure it’s all incorporated. The butter + sugar mixer should become light and fluffy looking. Add in the 3 oz of coffee and 3 eggs, and mix to combine again. Scrape down the sides frequently to ensure even distribution. The wet ingredients all combined may look a little curdled-y, but do not worry, it will come together.

In a bowl off to the side, whisk together your dry ingredients – the 4 ounces of almond flour, the 3.5 ounces all-purpose or coconut flour, and the 1 tsp of baking powder. Then dump in the dry ingredients to your mixer and mix to combine – it will start to come together.

Last, add in the bag of chocolate chips – 9 ounces of chocolate chips – and mix for a few seconds to combine.

After the mixing:

Cover your bowl with the cookie dough with plastic wrap and set in the fridge for at least 3 hours. Preferably overnight, so the dough chills and rests and comes together a bit.

When you are ready to bake, preheat the oven to 350F. Line a half sheet pan with Silpat or parchment paper. Using a small scooper, scoop out the cookie dough into 1-1/2 inch balls. If your oven is taking a while to heat up, put the cookie sheets with the dough balls in the freezer; we want the cookie dough to be COLD when it goes in the oven. If you need to do 2 batches, be sure to use a separate pan, or wait until the pan is cold to the touch again before doing the second batch. Putting cookie dough on a hot pan will cause spread.

Bake for 10 minutes, then let the cookies cool for another 10 minutes before eating. Enjoy!

Here are a bunch more chocolate chip cookie recipes from me, too.

Keto Almond Flour Chocolate Chip Cookies

Mimi Newman
Almond flour chocolate chip cookies with only 4 net carbs per serving!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Resting time 3 hrs
Course Baking, Cookies, Dessert
Cuisine American, keto, Low Carb
Servings 12 servings
Calories 153 kcal

Ingredients
  

  • 6 tbsp unsalted butter room temperature
  • 4 ounces Swerve
  • 3 ounce hot coffee
  • 3 eggs
  • 3.5 ounces coconut flour
  • 4 ounces blanched almond flour
  • 1 tsp of baking powder
  • 9 ounces no-sugar added chocolate chips

Instructions
 

  • In a stand mixer with a paddle attached, or with a hand mixer, beat your 3 ounces of room-temperature butter with your 4 ounces of sugar. Mix for about 3 to 5 minutes, scraping down the sides occasionally with a flexible spatula, to make sure its all incorporated. The butter + sugar mixer should become light and fluffy looking. Add in the coffee and eggs, and mix to combine again — scrape down the sides frequently to ensure even distribution. The wet ingredients all combined may look a little cuddly, but do not worry, it will come together.
  • In a bowl off to the side, whisk together your dry ingredients – the almond flour, the all purpose or coconut flour, and the baking powder. Then add in the dry ingredients to your mixer and mix to combine – it will start to come together.
  • Last, add in the bag of chocolate chips – about 9 ounces of chocolate chips – and mix for a few seconds to combine.
  • Cover your bowl with the cookie dough with plastic wrap and set in the fridge for at least 3 hours, preferably overnight, so the dough chills and rests and comes together a bit.
  • When you are ready to bake, preheat the oven to 350F. Line a half sheet pan with Silpat or parchment paper, and using a small scooper, scoop out the cookie dough into 1-1/2 inch balls. If your oven is taking a while to heat up, put the cookie sheets with the dough balls in the freezer; we want the cookie dough to be COLD when it goes in the oven.
  • Bake for 10 minutes, then let the cookies cool for another 10 minutes before eating. Enjoy!

Notes

The nutrition facts below represent the carb count for using coconut flour, Swerve/monk fruit sweetener, and Lily’s chocolate chips.

Nutrition

Serving: 1cookieCalories: 153kcalCarbohydrates: 5gProtein: 5gFat: 13gSaturated Fat: 5gCholesterol: 56mgSodium: 62mgPotassium: 19mgFiber: 3gSugar: 1gVitamin A: 234IUCalcium: 52mgIron: 1mg
Keyword keto baking, keto cookies, low sugar baking
Tried this recipe?Let us know how it was!