There’s nothing like a warm, chocolate-studded cookie that melts in your mouth. These Keto Almond Flour Chocolate Chip Cookies deliver all the cozy cookie vibes without the sugar crash. They’re soft in the middle, lightly crisp at the edges, and packed with chocolate chips.
If you’ve been missing cookies on a low-carb or keto lifestyle, this is the recipe to keep on repeat. It’s simple, dependable, and tastes like the real deal.
Keto Almond Flour Chocolate Chip Cookies – Soft, Chewy, and Low-Carb
Ingredients
Method
- Preheat the oven. Set to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream the butter and sweetener. In a bowl, beat softened butter with the sweetener until light and fluffy, about 1–2 minutes. This helps create a tender texture.
- Add the egg and vanilla. Mix until well combined. Scrape down the sides so everything incorporates.
- Combine the dry ingredients. In a separate bowl, whisk almond flour, baking soda, and salt to break up any lumps.
- Bring the dough together. Add dry ingredients to the wet ingredients and mix until a soft dough forms. If it looks too crumbly, add 1 tablespoon of almond milk at a time until it holds together.
- Fold in chocolate chips. Stir in the sugar-free chocolate chips and any optional nuts or spices.
- Scoop and shape. Use a tablespoon or cookie scoop to portion the dough into 1 1/2-inch balls. Place on the baking sheet and gently flatten to about 1/2-inch thick; almond flour cookies don’t spread much.
- Bake. Bake for 9–12 minutes, until the edges are lightly golden. The centers should still look soft.
- Cool. Let the cookies cool on the baking sheet for 10 minutes before moving them. They firm up as they cool.
- Finish and serve. If you like, sprinkle with a pinch of flaky sea salt. Enjoy warm or at room temperature.
What Makes This Special
These cookies strike that sweet spot between comfort and clean ingredients. Almond flour brings a tender crumb and subtle nuttiness, while a keto-friendly sweetener keeps the carbs in check.
The dough comes together quickly in one bowl, and you don’t need special equipment beyond a whisk and a baking sheet.
They’re also highly customizable. You can add a hint of cinnamon, fold in chopped nuts, or swap in sugar-free dark chocolate chunks. Each cookie typically has just 2–3 net carbs, depending on your chocolate chips and sweetener, making them a smart treat for low-carb days.
What You’ll Need
- Almond flour (2 cups, fine blanched almond flour is best)
- Keto-friendly sweetener (2/3 cup; erythritol, allulose, or a monk fruit blend)
- Baking soda (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Unsalted butter (1/2 cup, softened; or coconut oil for dairy-free)
- Egg (1 large)
- Vanilla extract (1 1/2 teaspoons)
- Sugar-free chocolate chips (3/4 cup)
- Optional: 1–2 tablespoons almond milk if dough is too dry
- Optional add-ins: chopped walnuts or pecans (1/3 cup), a pinch of cinnamon, or flaky sea salt for topping
Step-by-Step Instructions
- Preheat the oven. Set to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream the butter and sweetener. In a bowl, beat softened butter with the sweetener until light and fluffy, about 1–2 minutes.
This helps create a tender texture.
- Add the egg and vanilla. Mix until well combined. Scrape down the sides so everything incorporates.
- Combine the dry ingredients. In a separate bowl, whisk almond flour, baking soda, and salt to break up any lumps.
- Bring the dough together. Add dry ingredients to the wet ingredients and mix until a soft dough forms. If it looks too crumbly, add 1 tablespoon of almond milk at a time until it holds together.
- Fold in chocolate chips. Stir in the sugar-free chocolate chips and any optional nuts or spices.
- Scoop and shape. Use a tablespoon or cookie scoop to portion the dough into 1 1/2-inch balls.
Place on the baking sheet and gently flatten to about 1/2-inch thick; almond flour cookies don’t spread much.
- Bake. Bake for 9–12 minutes, until the edges are lightly golden. The centers should still look soft.
- Cool. Let the cookies cool on the baking sheet for 10 minutes before moving them. They firm up as they cool.
- Finish and serve. If you like, sprinkle with a pinch of flaky sea salt.
Enjoy warm or at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 1 week. The texture becomes a bit firmer and chewier.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or rewarm in a low oven for a few minutes.
- Freeze the dough: Scoop and flatten the dough, freeze on a tray, then store in a freezer bag.
Bake from frozen, adding 1–2 minutes to the bake time.
Health Benefits
- Lower in carbs: Using almond flour and sugar-free sweeteners keeps net carbs low, supporting keto and low-carb goals.
- Healthy fats: Almonds provide monounsaturated fats that support satiety and steady energy.
- Gluten-free: Almond flour is naturally gluten-free, making these cookies a friendly option for many diets.
- More fiber than traditional cookies: Almond flour and some keto sweeteners contribute fiber, which helps with fullness.
Pitfalls to Watch Out For
- Using almond meal instead of almond flour: Almond meal is coarser and includes skins, which can make cookies gritty. Choose fine blanched almond flour.
- Overbaking: Almond flour browns quickly. Pull the cookies when the edges are lightly golden; they’ll set as they cool.
- Skipping the flattening step: The dough won’t spread much.
Press the scoops down before baking for even cookies.
- Wrong sweetener type: Erythritol can crystallize and make cookies slightly crisp. Allulose gives a chewier texture. Choose based on your preference.
- Measuring by volume only: Almond flour can pack down.
Fluff, spoon, and level, or weigh for consistent results (2 cups ≈ 200–220 g depending on brand).
Variations You Can Try
- Double Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener by 1 tablespoon to balance the bitterness.
- Nutty Crunch: Fold in 1/3 cup chopped pecans or walnuts for texture.
- Coconut Twist: Add 1/4 cup unsweetened shredded coconut and a splash of coconut extract.
- Espresso Chip: Mix in 1 teaspoon instant espresso powder to deepen the chocolate flavor.
- Salted Caramel Vibe: Use a caramel-flavored monk fruit sweetener and finish with flaky sea salt.
- Dairy-Free: Swap butter for refined coconut oil and check your chocolate chips are dairy-free.
FAQ
Can I use coconut flour instead of almond flour?
No, coconut flour behaves very differently and is far more absorbent. If you swap it 1:1, the dough will be dry and crumbly. If you want coconut flour cookies, use a recipe designed for it.
What sweetener works best?
Allulose makes the chewiest cookies and browns a bit more.
Erythritol or monk fruit erythritol blends lead to a slightly crisper edge. Use what you enjoy and what you can find. If your sweetener tastes very sweet, start with a little less and adjust next time.
How do I keep the cookies soft?
Don’t overbake.
Pull them when the edges are set but the centers look soft. Also, consider using allulose or a blend for a chewier texture, and store in an airtight container.
Why did my cookies spread too much or not at all?
If they spread too much, the butter may have been too soft or the dough too warm. Chill the dough for 20 minutes before baking.
If they didn’t spread, the dough was likely a bit dry; flatten the scoops before baking or add 1–2 teaspoons almond milk next time.
Are these cookies truly keto?
Yes, when made with almond flour and a zero-calorie sweetener, they fit into most keto macros. Always check your chocolate chips, as some brands have more net carbs than others.
Can I make them egg-free?
Yes, you can try a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5–10 minutes). The texture will be slightly more tender and crumbly but still tasty.
What’s the best way to rewarm them?
Pop a cookie into a 300°F (150°C) oven for 3–4 minutes, or give it 8–10 seconds in the microwave.
Warmth helps the chocolate go melty again.
Final Thoughts
These Keto Almond Flour Chocolate Chip Cookies bring back a classic taste with smart, low-carb ingredients. They’re simple to make, easy to customize, and satisfying in that old-school cookie way. Keep a batch ready for weekday treats, pack them for a quick dessert, or freeze unbaked scoops for fresh cookies anytime. Once you try them, you’ll wonder why you ever missed the flour and sugar. Enjoy every chocolatey bite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.