Keto Chocolate Chip Cookies – 2 Net Carbs!
These Low Carb and keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! These are truly no fuss…you can literally dump everything in the mixing bowl and they will turn out perfect every time.
These Keto Chocolate Chip Cookies are so easy to make and they are kid approved! Make them anytime you get that chocolate chip cookie craving…without the guilt!
Anyway, I love the cookies, but they do not love my hips and thighs, if you know what I mean. I was on a mission, a cookie creation mission. Because I cannot live without chocolate chip cookies any more!
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite on Amazon)
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
- Pre-heat oven to 350F
- Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
- add 2 eggs and vanilla and mix until combined
- combine almond flour, baking soda, and salt in a medium bowl
- add dry ingredients to wet ingredients and mix until combined
- Fold in Lily’s Chocolate Chips
- Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
- Bake for 10-12 minutes
- Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.
- Almond Flour Free Version: So many people cannot tolerate almonds. For an almond flour free version, simply use the same amount of sunflower seed flour. It is comparable in price to almond flour.
- No Lily’s Chocolate Chips?: If you are having trouble finding the sugar free chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks. You may need 2.
- Mixing – This recipe has evolved into a dump recipe because they turn out perfectly even with just dumping all of the ingredients into a large bowl and mixing.
- Cookie Scoop – Ensures perfectly even keto chocolate chip cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe above.
- Checking for Doneness – These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
- Freezing – I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
- Nutrition – Please note, you must subtract the erythritol in the sweetener and the lily’s chocolate chips and subtract the fiber to get an accurate carb count. I have done this in my nutrition information.