Keto Chocolate Chip Cookies

Betty Crocker, eat your heart out! These keto chocolate chip cookies are everything you’d want in a cookie: moist, fluffy, and melt-in-your-mouth good.

Made from only a few simple keto-approved ingredients, such as salted butter, stevia, sugar free chocolate chips, eggs, and almond flour, these keto chocolate chip cookies aren’t just beautiful— they also do an excellent job at helping you meet (and stay within) your macros.

When it comes to getting the perfect fluffy texture of these keto cookies, the trick is ‘in the tin.’ You’ll need a muffin tin to bake these cookies in, which is a great trick for making the ultimate light and fluffy deep-dish style cookie.

Our favorite thing about these keto chocolate chip cookies (besides the flavor) is that they provide you with energy and keep you in ketosis. If that’s not a win, we don’t know what is.

Keto Chocolate Chip Cookies Recipe Macros

• • Calories: 215
  • Protein: 5.4g
  • Fats: 19.8g
  • Total Carbs: 10.7g
  • Net Carbs: 7.6g

3.75 from 20 votes

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Keto Chocolate Chip Cookies

These keto chocolate chip cookies baked in a muffin tray are everything you’d want in a cookie: moist, fluffy, and melt-in-your-mouth good!

Course Snack

Cuisine American

Keyword keto chocolate chip cookies, keto desserts, keto snacks

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 6 cookies

Calories 215 kcal

Author Kettle & Fire

Ingredients

• Coconut oil spray
• ¼ cup salted butter, softened
• ¼ cup stevia powder
• 1 large egg
• ½ tablespoon pure vanilla
• 1 cup almond flour
• ¼ teaspoon baking soda
• ⅓ cup sugar-free chocolate chips

Instructions

1. Preheat oven to 350°F and spray a 6-slot muffin pan with coconut oil. Set aside.
2. Using a hand mixer on medium to low speed, beat together butter and stevia in a medium size bowl.

3. Crack 1 egg over the bowl and mix well with a fork for one minute. Beat in pure vanilla.

4. Add almond flour and baking soda and blend with the hand mixer on slow speed until there are no longer dry clumps.
5. Fold in chocolate chips with a fork.
6. Spoon in 1 ½ tablespoons of cookie dough into each muffin pan slot and repeat with the remaining of dough, creating 6 cookies.
7. Bake cookies in oven for 18 minutes or until golden brown. Let cool in muffin tray for 10 minutes before serving

Recipe Notes

Keto | Gluten Free