** Less than 1 net carb per cookie! **Easy recipe that yields only 8 cookies!
This Newest Keto Chocolate Chip Cookies recipe has become a favorite of mine. Y’ALL, doesn’t this cookie look SO GOOD?!?!?! HAPPY DANCE!💃🏻
After I tried this new recipe, I was like this CAN’T be Keto, because it is too good! LOL, I was taking my plate of cookies to everyone to taste, even my kids, well my girls, the boys won’t touch anything keto. The boys first question when I’m trying a new recipe is, “IS IT KETO?”
But, yes, I was wanting everyone to try these cookies, because I was so surprised that the almond flour didn’t overpower the cookie! Can y’all tell that I love to cook? 🤣
Sometime ago I created a different Keto Chocolate chip cookie recipe and I loved it. But, the cookies were soft cookies which some people love, however I love crispy cookies. So, I changed that recipe and these cookies are more crisp! But, if you like a softer cookie click here for that recipe!
I have been Keto off and on for a few years and I crave sweets (and CHIPS but that’s an entire different topic, LOL). And, to be able to eat a chocolate chip cookie and not feel guilty is WONDERFUL. NOW, if I could find a close potato chip substitute!
This Keto Chocolate Chip Cookie recipe calls for real butter, almond flour and a sugar substitute, to name a few ingredients that might be different from a sugary chocolate chip cookie recipe. A bonus is this is one of my dessert recipes that has kept me from cheating and eating real sugar.
Keto Chocolate Chip Cookies Ingredient: (scroll down for full recipe)
- Almond Flour
- Pyure sweetner or Splenda/Stevia
- Sugar free Chocolate Chips
I chose a sugar substitute called Pyure granular, it is a Stevia blend and has the texture of real sugar.
Other sugar substitute will work. The sugar substitute that is above is a granular texture. So, choose a substitute that is granular and not confectioners. A confectioners might work, but I have not tested it with this recipe. If you would like to try the confectioner, then you could cut the recipe in half and try it. It possibly could work and taste great.
Also, I know that there are liquid sugar substitutes and you could also try those and see how they turn out. If in the future I try a different sweetener, then I’ll come back and add my results to this post.
And, as regarding the sugar free chocolate chips, there are a variety of sugar free chocolate chips. Usually, I bake with Hershey’s Sugar Free Chocolate Chips and that is because that is what my local supermarket sells. Lily’s Sugar Free chocolate Chips or Bake Believe are other great options if your local supermarket has them in stock. Plus, Lily’s has a variety of flavors, so you could exchange milk chocolate chips for Mint chocolate chips which are Lily’s too.
And, there may be other brands coming out soon. Some of the sugar free chocolate chips have aspartame and some have stevia, so it is just your preference on which ones that you add to your recipe.
- Change up your chocolate chip cookie by adding a different flavor of baking chips
- Add pecans, walnuts or almonds to your cookie dough
- Add unsweetened toasted or untoasted coconut flakes to your cookie dough
- Double or triple the recipe and freeze the dough to bake at a later time
- Store baked cookies in the refrigerator or freezer
- For a warm cookie experience microwave your cookie for 10 seconds
Directions: (scroll down for printable version)
- Gather your ingredients: butter, Pyure granular sweetener, egg, almond flour and sugar free chocolate chips. And, preheat your oven to 350 degrees.
2. Add butter and Pyure sweetener to a medium size bowl.
3. Take a rubber spatula and blend the butter and Pyure together.
4. Add 1 egg to the butter and Pyure mixture
5. Take your spatula and mix well
6. Add almond flour and salt to the mixture. Take spatula and mix well.
7. Fold in the sugar free chocolate chips.
8. Roll dough into 8 balls. I usually roll into 1 big ball, cut in half and then cut in half again. Place dough on parchment paper or a greased cookie sheet. Bake for approximately 18 to 20 minutes. Allow cookies to cool before moving them from the pan.
For the chocolate drizzle, melt chocolate chips & butter in the microwave and then drizzle over the top of each cookie. Place cookies in the refrigerator to set the chocolate. (Find full recipe below)
- 4 Tbsp butter
- 2 Tbsp Pyure granular sweetener
- 1 egg
- 3/4 cup almond flour
- 1/8 tsp salt
- 1/2 cup sugar free chocolate chips
- 1 Tbsp sugar free chocolate chips
- 1/2 Tbsp butter
- Preheat oven to 350 degrees.
- Add butter and Pyure sweetener to a medium size bowl.
- Take a rubber spatula and blend the butter and sweetener together.
- Add the egg to the bowl and blend well.
- Add almond flour and salt and blend well.
- Fold in the sugar free chocolate chips
- Roll dough into 8 balls and place each ball on parchment paper or a greased cookie sheet.
- Bake for approximately 18 to 20 minutes
- Allow cookies to cool on cookie sheet.
1. Melt sugar free chocolate chips and butter together in a microwaveable bowl and drizzle over each cookie.
2. Place cookies into the refrigerator to set the chocolate.
Nutritional facts per cookie:
25 calories, 2g fat, 0.5 net carbs
Recipe to yield 4 cookies:
- 2 T butter
- 1 T Pyure granular
- 1/2 egg
- 1/4 + 1/8 cup almond flour
- 1/4 cup sugar free chocolate chips
- dash of salt
Try other Lazy K Kitchen Keto desserts:
- Easy Keto Chocolate Chip Cookies
- Keto Cinnamon Rolls
- No bake Keto Peanut butter Pie Cupcakes
- Keto Chocolate Caramel Pecan Clusters