Crispy Keto-Friendly Chocolate Chip Cookies Recipe

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Crispy Keto-Friendly Chocolate Chip Cookies

Makes 3 Dozen

Craving a cookie without a lot of carbs? Try these keto-friendly cookies that are delightfully crisp and studded with lots of chocolate chips. Made with almond flour and sweetened with erythritol, these are delicious and boast a mere 7 net carbs – plus, they contain 2 grams of protein per cookie! It’s a perfect sweet treat to satisfy your cookie hankering.


  • 2 cups almond flour, lightly packed
  • 3/4 cup erythritol-based granulated sugar substitute, such as Lakanto Monkfruit Sweetner (See Cook’s Tip)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) unsalted butter, diced and cold
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup sugar-free chocolate chips


  1. Place almond flour, sugar substitute, salt, baking soda, and baking powder into a food processor. Pulse until well combined.
  2. Scatter butter over mixture. Pulse until coarse dough forms.
  3. Add egg and vanilla extract. Blend until smooth, about 2 minutes, scraping sides of bowl down once.
  4. Transfer mixture to a bowl. Fold in chocolate chips. Cover and refrigerate until fully chilled. Alternatively, form into logs and freeze until ready to bake. (See Cook’s Tips.)
  5. Preheat oven to 325°F. Line a sheet pan with parchment paper.
  6. Scoop 1 tablespoon portions of dough onto sheet pan, allowing plenty of space in between each ball. The cookie dough will spread considerably.
  7. Bake 15 to 17 minutes until evenly golden throughout.
  8. Cool completely before removing from pan.
  9. Cook’s Tips:
  10. Erythritol is a zero-carb sugar alcohol which can be used as a sugar replacement. It has unique properties that cause it to take up to 2 hours to fully re-crystalize after baking or melting. As a result, these cookies will eat soft, crumbly, and a bit chewy right out of the oven. After 2 hours, however, the erythritol will fully re-crystalize, and the result will be crispy and crunchy. Be patient and let them fully set before enjoying.
  11. Our tasters noted that while Erythritol does not have the aftertaste found in some artificial sweeteners, it does have a mild mouth-cooling effect on the tastebuds. Because of this, we were inspired to test a batch with an added 1/2 teaspoon of peppermint extract. The resulting peppermint chocolate chip cookies effectively masked the effect and were delicious!
  12. The cookie dough in this recipe freezes well. Roll the finished dough into logs wrapped in parchment paper and freeze until ready to bake. The frozen logs can be sliced into rounds and baked straight from the freezer.


Amount Per Serving (based on 36 servings)
Calories: 90 undefined
Fat: 8 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 90 mg
Carbohydrates: 10 g
Fiber: 3 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 2 g
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