Keto Chocolate Chip Cookies

Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips and sweetened with stevia.

Prep Time 10 min | Cook Time 15 min | Cookies, Dessert | Gluten free, keto | Servings: 12 | Calories: 180 kcal | Carbs: 1 cookie 6g

Author: Wild Riot Collective


- 6 tablespoons unsalted butter, soft

- 1 teaspoon stevia glycerite (equals 1/3 cup sugar)

- 1 teaspoon vanilla extract

- 1 large egg

- 1 1/2 cups blanched almond flour (170g/6 oz; it’s best to measure by weight)

- 1/4 teaspoon kosher salt

- 1/4 teaspoon baking soda

- 1/2 cup dark chocolate chips (85g/ 3 oz)


Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper.

Using a handheld electric whisk, whip together the butter, stevia, vanilla and egg, mixing until well incorporated.

Gradually mix in the almond flour, 1/2 cup at a time, until well-blended, then mix in the salt and baking soda.

Using a rubber spatula, fold in the chocolate chips.

Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, into the prepared cookie sheet.

Gently flatten with your hand, as shown in the video below.

Bake the cookies until golden-brown. In my oven, which is pretty accurate, this takes 14 minutes.

Start checking after 12 minutes.

Let the cookies cool on the baking sheet, about 20 minutes, before enjoying.

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