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Keto Double Chocolate Chip Cookies piled on a white plate sitting on a gray striped napkin with chocolate chips scattered all around
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3.50 from 4 votes

Keto Double Chocolate Chip Cookies

These soft and delicious Keto Double Chocolate Chip Cookies are sugar-free, gluten-free and make the perfect low-carb treat!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: recipe, dough, cookie, baked, gluten, free, soft, chocolate, chip, almond flour, ultimate, easy
Servings: 22 Servings
Calories: 66kcal

Ingredients

  • 1/4 cup unsalted butter very soft
  • 1/2 cup Swerve brown sugar sweetener or sweetener of your choice
  • 1 large egg
  • 1 teaspoon pure vanilla extract I used 1/2 teaspoon vanilla and 1/2 teaspoon peppermint
  • 3/4 cup blanched almond flour
  • 1/3 cup cacao powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar-free chocolate chips I used Lily's stevia sweetened chips

Instructions

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
  • Beat the butter, sweetener and egg together in a mixing bowl until combined.
  • Add the extract(s) almond flour, baking powder, cacao and salt and mix just until combined.
  • Stir in the chocolate chips.
  • Use a 1-Tablespoon sized cookie scoop to portion the cookie dough and drop the rounded balls onto the prepared baking sheet.
  • I flattened out the balls of dough in this batch, but you can also leave them rounded since these cookies will not spread when they bake.
  • Bake for 8 minutes, the centers will seem very soft and doughy. Remove from oven and allow to cool on the baking sheet for 5 to 10 minutes.
  • Move cookies to a wire cooling rack to cool completely.

Notes

  • Cooking times will vary by oven so keep an eye on them.
  • Because the cookies are so soft when they come out of the oven, they will break apart if you try to move them too soon. I let mine rest for 10 minutes, until the next batch came out of the oven and they were perfect.
  • For larger cookies, use a 2-Tablespoon sized cookie scoop and bake for 10 minutes.
  • I used Lily’s dark chocolate chips, but you can also use Lily’s semi-sweet for a sweeter cookie if you prefer.
  • With the holidays coming up I chose to use a combination of vanilla and peppermint extracts for my cookies.
  • For mocha flavored cookies, add 1 teaspoon of espresso powder.
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Nutrition

Calories: 66kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 31mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Calcium: 16mg | Iron: 1mg