Keto Chocolate Chip Cookies | Kevin Wagonfoot
I’ll be honest with you—when I first went keto, I thought I’d have to say goodbye to chocolate chip cookies forever. Then I found this recipe, and let me tell you, it changed everything. These cookies actually taste like real cookies, which is either a miracle or proof that I’ve been doing keto long enough to lower my standards.
The best part? Just five ingredients. I’m not a fancy baker, and I definitely don’t have time for a 47-step process. This one lets me satisfy my sweet tooth without derailing my day.
Why This Works for Keto
Here’s what makes this work for keto: we’re swapping out the flour and sugar that would spike your blood sugar for ingredients that let you enjoy that warm, chocolatey satisfaction without the carb load. The cookies have enough fat to keep you satisfied, which is kind of the whole point of eating this way. You get the ritual of baking something that smells incredible, and you actually get to eat it. That’s a win in my book.
From the cookbook
5-Ingredient Keto Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Keto Chocolate Chip Cookies
These Keto Chocolate Chip Cookies are soft, chewy, and surprisingly low in carbs. Enjoy a guilt-free treat that satisfies your sweet tooth without derailing your diet.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar-free chocolate chips
- 1/4 cup erythritol
- 1 large egg
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly and rise well.
- In a mixing bowl, combine the almond flour, cocoa powder, and erythritol. Mix thoroughly until no clumps remain, which helps create a smooth cookie base.
- Add the egg to the dry ingredients and mix until a sticky dough forms. This dough consistency is essential for binding the ingredients together.
- Fold in the sugar-free chocolate chips carefully to distribute them evenly throughout the dough, ensuring every bite has chocolatey goodness.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper. Space them about 2 inches apart to allow for spreading while baking.
- Bake in the preheated oven for about 12-15 minutes until the edges are firm and the tops look slightly set. Allow cooling for a few minutes before transferring to a wire rack.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't overbake these. I learned this the hard way. They'll firm up as they cool, so pull them out when they still look slightly underbaked in the center.
- Use good chocolate chips or chop up a bar you actually like. This is one of your five ingredients, so it matters more than you'd think.
- Room temperature butter makes a real difference here. I know it seems fussy, but trust me on this one.
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