Keto Chewy Chocolate Chip Cookie

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Did you start the new year with health resolutions and goals to stick to? No need to worry about depriving yourself of sweets this season with these delicious chocolate chip cookies. These chocolate chip cookies are perfect for those on a low-carb diet looking for that perfect, satiating treat. Not only are they sweet and satisfying, bt they are gluten-free, grain-free refined-sugar free as well.

With only 1.9 grams of net carbs per serving, no need to deprive yourself of these chocolate goodies. For those following a ketogenic diet, you can still indulge in a few of these babies without getting kicked out of ketosis.

Some of the main ingredients of these cookies include —

  • Coconut oil
  • Grass-fed butter
  • Eggs
  • Almond flour
  • 100 % Cacao baking chocolate bar

Why 100% Cacao?

Instead of baking with traditional chocolate chips, a cacao baking chocolate bar is a great healthy alternative that will provide you with plenty more benefits than regular chocolate or even dark chocolate. The higher the percent of cacao the better. Granted, the taste will be a bit bitter on it’s own but provides that extra sweet kick you’ll need for these cookies.

So, why is cacao preferred?

  1. Abundant Source of Magnesium
  2. Rich in Manganese
  3. Good Source of Copper

#1 Abundant Source of Magnesium

Cacao is one of the top magnesium-rich sources available. Magnesium plays a much larger role in the functions of the body than one may think. In fact, over 300 biochemical reactions need this mineral for proper function. Magnesium also helps improve muscle structure and enhances nerve function. [*]

#2 Manganese

Manganese is essential to help build strong bones and are a part of many enzymes that play a role in metabolizing the food you eat. These enzymes form connective tissue, blood clotting factors and even certain hormones.

#3 Good Source of Copper

Did you know that cacao is a good source of copper? COpper plays a huge role in the development of hemoglobin and transferring oxygen to your blood. Like manganese, copper also helps develop connective tissue — myelin and melanin specifically.

Worried you’ll feel deprived with your New Year’s Resolutions? Think again! With these chocolate chip cookies, you’ll be able to indulge guilt and worry-free. Satisfy that sweet tooth while remaining in ketosis with these delicious cookies.

Chocolate Chip Keto Cookie

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Yields 20     adjust servings

 

Ingredients

  • 1/3 cup coconut oil, room temperature
  • 1/2 cup grass-fed butter, room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup golden monk fruit sweetener
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp pink Himalayan salt
  • 3 cups almond flour
  • 3 oz. 100% cacao baking chocolate bar

Instructions

 Line two baking sheets with parchment paper and preheat oven to 350 degrees.

In a medium-sized bowl, using a hand mixer, mix together coconut oil and butter. Once combined, add eggs and vanilla extract and continue to mix with hand mixer.

In the same bowl, add monk fruit sweetener, baking soda, cream of tartar, and salt. Mix using hand mixer until well-combined.

One cup at a time, add almond flour and mix together with hand mixer.

In a bowl, microwave chocolate pieces in 15 second increments until just barely soft. Transfer chocolate to plastic baggie and carefully break pieces apart using a rolling pin or the bottom of a hard object. Pour chocolate pieces into bowl of dough and fold in until combined.

Form dough into balls and lightly press down and place on prepared cookie sheets, allowing plenty of room in between cookies for dough to spread during baking process.

Bake cookies for 18-20 minutes, until edges are golden brown.

Remove from oven and allow to cool completely before serving. Enjoy!

by

Recipe Notes

 

81 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 191 Calories from fat
% Daily Value
Total Fat 18g 28%
Carbohydrate 11.5g (Net: 1.9g) 4%
Protein 4.3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Sara is the face behind Real Balanced, a blog dedicated to sharing low-carb recipes. She lives in Milwaukee with her husband and their Boston terrier.

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Responses (89)

  1. Your directions mention collagen peptides, but they are not listed in the ingredients. How much are you supposed to use?

    1. Great question! The collagen doesn’t change the flavor or texture so really it’s just a great way to get some collagen in 🙂 We vary it from 1-2 tbsp depending how much protein we want to add to the recipe.

  2. I just want to say, THANK YOU, from the very bottom of my heart, for this recipe! I used erythritol instead of Swerve (added a little more than 1/3 cup to taste) and they turned out absolutely, positively PERFECT! Even my currently-non-keto eating
    (I’m working on him) husband liked them! He said they tasted like macaroons! Not “slightly weird tasting” macaroons, but straight up macaroons. With chocolate of course LOL! These really helped me get my fat content way way up and left me energized and satiated for HOURS. I’d been craving carbs out of the blue recently: cake, bread, but these cookies knocked that craving completely out (I guess I wasn’t eating enough fat, huh?). Even this morning, on a totally empty stomach, there were fresh bagels in my office kitchen for everyone to eat and I didn’t feel even the tiniest urge to grab one. I’m so grateful!! Thanks again!

      1. Use My fitness pal. You can change your macro goals to the 5% carbs, 75% fats, 20% protein. Then use an online keto calculator and put in your details (sex, age, height, weight, body fat), and how much you want to deplete calories by (15-20%), and it will tell you how many calories a day you should consume. I have found it really easy to manage now on MFP

    1. Jessika that makes me so happy to hear! When I created this recipe that is just the response I was hoping for! Cheers!

      1. I can’t seem to find the golden monk sweetener, only the white version or swerve. Will anything work in place of the golden? thank you!

          1. Used the white golden monk sweetener and no complaints here! 🙂 I did notice some of the coconut oil didn’t “cream” as well as I could see chunks. Is this normal?

    1. I used 1/2 cup (VERY LOOSELY filled) coconut flour, 1 tbsp ground psyllium husk in place of almond flour, 2 eggs instead of one and added 2 tbsp room temp cream cheese at the end of the wet mix.

      The rest was the same. Delicious!

      1. Hi..did changing the ingredients make the cookies crisp? I followed the recipe to the letter…the cookies taste good but are soft and cakey in texture.

  3. I just made these and THANK YOU.. I’m almost feeling guilty cause they taste toooo good.. is it really KETO? I double checked all the ingredients like 5 times to make sure.. that swerve is stellar!

  4. The ingredients and the recipe don’t match up, but I’m trying it anyway.
    Collagen Powder is in the instructions and not listed on ingredient list & swerve is listed in the ingredients and not listed in the instructions.

    Made the cookies and the family loved them!

  5. My attempt led to cookies that were like flat, moist pieces of cake – nothing close to cookie texture. Is that normal? It seems like more flour might have been needed (I live at 6000′, which might have made a difference). I’m also wondering about the “coarse sea salt.” I went with it, but it left an unsubtle salty flavor – thinking about doing kosher salt next time.

    1. These cookies are nothing but flat. Maye it is the altitude. The dough should be rather dry before baking, making firm balls, which you gently flatten before putting in the oven and they do not change shape when they bake. Halve the salt if you are using fine salt. What texture was the dough before baking?

      1. My baking results – cookies tasted delish but were rather moist and weren’t able to hold a shape much less look somewhat “cookie-ish” lol. I suspect I went overboard with the eggs – I used 3 eggs, and also used a combination of Coconut flour and Psyllium husk (as a replacement for Almond flour), so I need to adjust the amounts (probably reduce eggs to 2) here to make it a more cookie-ish outcome. Taste-wise, it was pretty good though, can’t complain!

  6. This is the 4th and best low carb chocolate chip cookie recipe I have tried. The others have been too dry, or have a weird aftertaste. I used 1 scoop of collagen and Lily’s dark chocolate stevia sweetened chips. I also ended up using just a little less almond milk. Delish! Thank you so much!

    1. I have not tried, but most baked goods freeze well. I would make sure to freeze them on a sheet pan first so they don’t stick together, then put them in a freezer bag.

  7. Mine ended up super dry – any ideas as to why this is? Tasted good – just very dry…

    Also, for reference, I didn’t add any collagen. I also didn’t add sweetener as every time I end up hating the bitter stevia taste…

    1. Hi Lara! Did you skimp on the fat or added too much flour? Did you use small eggs or large eggs? Also, the recipe doesn’t call for stevia.

    1. Hi Heidi! Essentially they are the same thing. Fine ground almond meal from blanched almonds is a lot more like AP flour and will result in a prettier less grainy cookie.

  8. Tried the cookies and they were delicious, I used Chocolate Chips instead of 2 Bars of Chocolate, everything else was pretty much the same although I cried a little using 32 tablespoons of almond meal, it is so expensive haha.. The cookies came out good, delicious! probably not 3gr carbs exactly, the only thing for me was they came out 16 not 20 on the plate, I guess my inches were a little off but all in all good recipe thank you.

  9. HI, just printed this to make tonight. Can you use Almond Flour in place of Almond Meal. I can’t find the meal in this area, will need to order it on Amazon.

  10. Made these last night following the recipe exactly except for the chips. We used Lily’s stevia sweetened chips. They are very good! The only thing I might do different next time is use ghee or grassfed butter instead of coconut oil, as we missed the buttery flavor that adds to the goodness of a chocolate chip cookie! Thanks for this recipe!

    1. Hello Alyssa! Confectioner’s swerve will work just fine, better even. Some folks think the confectioner’s swerve has less of an after taste.

  11. Hi..these look awesome. Will they be crisp? Also we dont get Lily’s sugarfree here…will use 86% dark…could you please give me the carb count with 86% dark.
    Thanks

  12. Thank you so much for this recipe. I made these this evening and they were absolutely delicious! I used unsweetened vanilla almond milk and they were perfect. 🙂

    1. Hi Angie, this recipe shows a macro and calorie count for 20 cookies on the Nutrition Facts label under the picture. 1 cookie is 191 calories, 18 grams fat, 1.9 grams net carb, 4.3 grams protein.

  13. Thanks for this yummy recipe. My husband did them for me and the result was perfect to my taste. Though, I wouldn’t say it is a cookie but a cakie as the texture is not crunchy neither chewy. We used Lindt chocolate 90% and followed the recipe to the letter. The baking time was more around 12min with our oven.

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