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Keto Almond Flour Chocolate Chip Cookies - Soft, Chewy, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 cups (200g) blanched almond flour (super-fine works best)
  • 1/3 cup granulated erythritol or allulose (or a monk fruit blend), plus 1–2 tablespoons to taste
  • 1/4 teaspoon xanthan gum (optional but helpful for structure)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, softened (or coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips (Lily’s or similar)
  • Optional: 1–2 tablespoons heavy cream if dough seems dry; flaky salt for topping

Method
 

  1. Prep your oven and pan. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even browning.
  2. Whisk the dry ingredients. In a bowl, mix almond flour, sweetener, xanthan gum, baking soda, and salt. Break up any almond flour clumps with your fingers or a whisk for a smooth dough.
  3. Cream the butter. In a separate bowl, beat the softened butter until creamy and slightly fluffy, about 1–2 minutes. Add the egg and vanilla; beat until combined. If using coconut oil, make sure the egg is room temperature to avoid seizing.
  4. Combine and fold. Add the dry ingredients to the wet mixture. Stir with a spatula until a thick dough forms. If it looks crumbly, add 1 tablespoon of heavy cream and mix again. Fold in the chocolate chips.
  5. Chill the dough. Cover and refrigerate for 20–30 minutes. Chilling helps prevent spreading and gives you thicker, chewier cookies.
  6. Scoop and shape. Use a tablespoon or cookie scoop to portion the dough into 12–16 balls. Place them on the baking sheet, spaced about 2 inches apart. Gently flatten each ball to about 1/2 inch thick for even baking.
  7. Bake. Bake for 9–12 minutes, until the edges are lightly golden but the centers still look a bit soft. Do not overbake; they will firm up as they cool.
  8. Cool completely. Let cookies cool on the pan for 10 minutes, then transfer to a rack to cool fully. Keto cookies are delicate when hot but set nicely as they rest.
  9. Finish and enjoy. Sprinkle a pinch of flaky salt on top for a sweet-salty pop. Serve warm or at room temperature.