This Keto Chocolate Chip Cookies recipe tastes like it came from Grandma’s kitchen. This version of the classic cookie uses almond flour and natural sweeteners to create the perfect low carb cookie–without sacrificing taste.
Sugar Free Chocolate Chip Cookies
I know, I know. It sounds like an oxymoron. Chocolate Chip Cookies are arguable the world’s most famous cookie–and sugar is a key ingredient in most recipes.
So what if I told you I found a way to make amazing Chocolate Chip Cookies with all the nostalgic good taste you remember . . .without any added sugar.
And then what if I told you these cookies are also gluten free?
You would make them. And then you would thank me.
- This cookie recipe uses brown monk fruit for a rich brown sugar flavor.
- No chalky aftertaste from monk fruit artificial sweeteners.
- Almond flour and real butter give them the perfect consistency.
- These Keto Chocolate Chip Cookies stay soft and chewy for days!
Brown monk fruit sugar sweetener. This monk fruit based product includes Allulose, a rare form of sugar with no carbs or calories. Allulose replicates the molasses-forward flavor of brown sugar perfectly.
Almond flour. Not to be confused with almond meal, this gluten free flour had a mild flavor and high protein content, giving structure to the chocolate chip cookies. I like the superfine almond flour from Bob’s Red Mill. You’ll see me using this flour in our keto lemon bars too.
Coconut flour. We add a bit of coconut flour to the almond flour to help the cookies stay together. This combination mimics the taste and function of all-purpose flour, without gluten.
Lily’s semi-sweet chocolate chips. This brand has no sugar added but maintains a rich chocolate taste. You can find them in the natural foods section of your store or online. We use these in our chocolate chip shortbread cookies too!
Making sugar free keto chocolate chip cookies is just as easy as making regular drop cookies.
First, combine the wet ingredients. Beat butter with monk fruit sugars until combined. Mix in vanilla and an egg.
Next add the dry ingredients. Stir in the flours, salt, baking powder, and baking soda to form a dough.
Fold in chocolate chips: Add just 1 cup of the chocolate morsels to the dough. Reserve the rest for later.
Shape and bake. Scoop the cookie dough on to a cookie sheet, pressing each cookie down to flatten slightly. Press a few of the remaining chocolate chips onto each cookie.
Bake the cookies for about 9 minutes. Let the keto chocolate chip cookies cool on the sheet for a few minutes.
Transfer the cookies to a rack. Let them cool completely before eating.
Tips and Tricks
- Be careful not to overbake. The cookies will still look slightly soft when you take them out of the oven.
- I find these taste even better the day after you make them. Feel free to make them a day ahead of time!
- Store in an airtight container at room temperature for up to 1 week. They’ll stay soft, chewy and perfect.
These Keto Chocolate Chip Cookies can be stored in the freezer for up to 1 month. Store them in an airtight freezer safe container to keep them fresh!
You can make these into chocolate chip cookie bars by pressing the dough into an 8 x 8 pan. You may need to add a few more minutes of baking time.
You can use other sugar substitutes in these cookies, but nothing comes quite as close to replicating brown sugar as the packed brown monk fruit sugar. I highly recommend picking up a bag of it to make the best sugar free keto cookies.
No chilling is required for this recipe. Just make, bake and eat!
More Keto Dessert Recipes
- Keto Pecan Cheesecake Bars
- Sugar Free Pecan Sandies
- Keto Chocolate Truffles
- Healthy Pumpkin Cookies
- Keto Chocolate Crinkle Cookies
- No Bake Cheesecake Bars
- Keto Pumpkin Cheesecake
- Sugar Free Peanut Butter Fudge
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown monk fruit sugar sweetener
- 1/2 cup granulated monk fruit sweetener
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 1/4 cup almond flour
- 2 Tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups Lilys semi-sweet chocolate chips (9 oz bag)
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In a mixing bowl, beat softened butter with monk fruit sugars and vanilla extract until creamy. Add egg and beat until combined.
- Add almond flour, coconut flour, baking soda, baking powder, and kosher salt to the bowl. Using a wooden spoon, mix until combined, without overmixing.
- Fold in 1 cup of the chocolate chips.
- Scoop cookie dough with a 2 Tablespoon cookie scoop onto cookie sheet. Lightly press the tops of each scoop down with your fingertips to make it a little flatter. Sprinkle tops with a few extra chocolate chips that you reserved.
- Bake for 9-11 minutes until lightly browned. Remove from oven and cool on pan 5 minutes, then cool completely on wire rack.
- No need to chill this dough!
- Taste even better then next day, stays soft for days!
- Store in airtight container at room temperature for up to one week or freeze for up to 1 month.
Serving Size:1 cookie
Amount Per Serving: Calories: 179Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 125mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 3g
Skip the sugar crash and have more cookies instead! These sugar free Keto Chocolate Chip Cookies are pillowy soft with velvety chocolate morsels in every bite.