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Close-up of a stack of keto almond flour chocolate chip cookies on a cooling rack.

Keto Almond Flour Chocolate Chip Cookies

Soft and chewy keto cookies made with almond flour and sugar-free chocolate chips, perfect for a low-carb treat.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 2880
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1.5 teaspoon baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.333 cup butter, softened
  • 0.75 cup sugar-free sweetener
  • 1 egg egg
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
Add-ins
  • 3.5 oz keto approved chocolate chips

Method
 

  1. In a small bowl, whisk almond flour, baking powder, and salt together. Set aside.
  2. In a large bowl, cream together the butter and sugar substitute. Beat in egg and mix in heavy cream and vanilla.
  3. Slowly sprinkle in the dry ingredients to the wet ingredients. Once combined, mix in the chocolate chips.
  4. Scoop into 1-inch balls, flatten, and place on a parchment-lined baking tray. Refrigerate dough for at least 30 minutes or overnight.
  5. Preheat oven to 350 degrees.
  6. Bake at 350 for 12 to 15 minutes. Bake until edges start to brown. Let rest on a baking tray for 2 minutes, then transfer to a cooling rack.

Notes

Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to set properly.