Keto Chocolate Chip Cookies are a must have for anyone on the ketogenic diet. Super easy to make and full of flavor – you will want these on hand ALL the time!
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I have a confession – ever since Christmas, I have been struggling with battling my sweet tooth. Every time I eat an amazing, savory keto meal, I want to finish it off with just a
It put me on the hunt to find a keto friendly dessert that was small enough that I would satisfy my sweet tooth without going overboard on my carbs.
I am happy to say that these Keto Chocolate Chip Cookies are just exactly what I needed.
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One thing I have also noticed is that I do not come anywhere near my daily recommended fat macro, so I decided to add some coconut in as well.
This is totally optional – and the cookies taste delicious with and without the added coconut.
Next time I may add some walnuts too. Having just the basic cookie recipe lets you play with adding in all kinds of goodies!
My go-to granulated sugar substitute is this monk fruit sweetener, and for these cookies, I used the Golden variety and it turned out perfectly.
It does have erythritol in it, so it is quite sweet despite having zero net carbs.
It is similar to brown sugar but not quite as moist – that is why the coconut oil was so important.
Related Article: 15 Best Keto Cookies Recipes
This keto cookie dough freezes great too – so you can make a batch and only cooking the number of keto cookies you want… which is good for days you do not have much willpower.
And then there are also those times when you just want a bite of cookie dough… and well that is ok too.
This recipe is a bit tricky – and best made with an electric mixer. The coconut oil and eggs must be beaten together and will expand some as they combine.
Also, I have found using organic coconut flour VERY loosely packed works best.
My favorite coconut oil to use is the Greenwise brand from Publix – make sure to start with it solid and room temperature for best results.
I have used the recipe a few times and notice that different brands of coconut oil do not whip up as well.
MACROS:
Upon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes.
Please note that in order to have these exact macros, you must use the exact ingredients I have listed.
1 Keto Chocolate Chip Cookie without shredded coconut:
3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories
1 Keto Chocolate Chip Cookie with shredded coconut:
4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories
Between these and my Keto Friendly Peanut Butter Cups, my sweet tooth has been tamed.
Keto Chocolate Chip Cookies
Ingredients
- ½ cup coconut oil, room temperature, solid, not melted
- 1 cup granulated low carb sweetener
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup coconut flour, - do not pack
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 12 ounce bag sugar free chocolate chips
- 2 cups shredded coconut (optional), unsweetened
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat together the coconut oil and sweetener with an electric mixer until well combined. Add the eggs and vanilla extract then beat for 1-2 minutes. The mixture will expand and be light and fluffy. NOTE* If you are using shredded coconut, add one more egg.
- In a separate mixing bowl, combine the coconut flour, salt, baking soda, and baking powder. Turn electric mixer to medium speed and add the flour mixture to the wet mixture a little at a time until well combined. Remove from mixer. **NOTE: If you have packed the coconut flour it will not be the right consistency with the wet ingredients. That is why it is important to use an electric mixer and add the ingredients in slowly. If the mixture is too wet, add 1/4 cup additional coconut flour.
- Add the chocolate chips and coconut to the cookie dough and stir in gently.
- Line a cookie sheet with a silicon non-stick baking mat or spray the cookie sheet with non-stick cooking spray. Scoop the cookie dough onto the cookie sheet in 1 ½ inch balls.
- Bake the cookies at 375 degrees for 8-9 minutes, until the edges are golden brown. Remove from the oven and gently move to a wire rack or parchment paper to cool. Cookies will be very soft coming out of the oven and will firm as they cool.
Recommended Products
-
Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2 -
Lily's Dark Chocolate Chips 9 Ounce (2 Pack) -
Anthony's Organic Coconut Flour (4lb), Batch Tested Gluten-Free, Non-GMO & Vegan
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 197 Total Fat: 15g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 85mg Fiber: 3g Sugar: 4g Protein: 3g
Cindy says
April 5, 2018 at 1:58 pmI assume you mean sugar free chocolate chips not semi sweet as those are not keto friendly!
Moscato Mom says
April 5, 2018 at 2:11 pmYep, you are right – sugar free. I like the Lily’s ones. Thanks for catching that.
Heather says
April 9, 2018 at 9:32 amWhat’s your go to low carb granulated sugar? I haven’t found one I like yet … thanks!
Moscato Mom says
April 15, 2018 at 9:47 amFor this I used Swerve – right now it is my favorite.
Rittie says
September 3, 2018 at 11:33 amI love the granulated monk fruit!!! I made these with ghee instead of coconut oil as I was out. Cut back on choc chips and could certainly cut back the sugar. Drop by rounded spoonfuls and press into a disc before baking. 8 minutes was perfect for me! This dough was a bit crumbly when making, might add a little more oil next time, however, after cooling, they were fine! Thanks!! Oh also, I didn’t add coconut this time! Next time for sure and with chopped nuts!
Michelle says
May 14, 2018 at 8:42 pmI made these without the coconut and they’re prettt yummy. The only think is they’re a little crumbly. And I would probably use less chocolate chips next time. Great recipe!
mommylynn says
August 29, 2018 at 8:03 pmI had the same “problem” too many chocolate chips, I never thought that could actually be a problem!! Anyway, I accidentally used fractionated coconut oil instead of regular coconut oil. It was so crumbly I added 1/4 cup HWC and they still fell apart a little! No matter how they looked when they came out, I enjoyed every bite!
Ashlee says
April 23, 2019 at 3:18 pmI only used a cup of chocolate chips! Sooo yummy
Kristine says
May 14, 2018 at 8:56 pmWhat are the macros for this recipe? I can’t seem to find them. Thanks.
Moscato Mom says
May 24, 2018 at 7:45 amUpon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes. Please note that in order to have these exact macros, you must use the exact ingredients I have listed.
1 Keto Chocolate Chip Cookie without shredded coconut:
3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories
1 Keto Chocolate Chip Cookie with shredded coconut:
4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories
Erin says
May 16, 2018 at 11:13 pmWhat did I do wrong!?! My dough was crumbly so I kind of squished them into balls but they didn’t spread at all 😫 now I just have sad pale looking cookie balls? Lol
Moscato Mom says
May 24, 2018 at 7:43 amI am finding that the coconut oil is most often the “problem” – if it does not whip up correctly they are too dry. I am so sorry. I would suggest maybe a different coconut oil, and making sure it starts solid and not liquid. You can also add a little more egg white to the mixture if still too dry. I am so sorry they did not turn out well.
Dani says
June 5, 2018 at 7:25 pmI had the same problem and my oil wasn’t melted – gonna try adding more whites as you suggest
Ashlee says
April 23, 2019 at 3:19 pmMine didn’t spread either so during mid bake i squished them down with a spoon! And when they cooled they were perfection
Dena 8 says
May 20, 2018 at 6:04 pmHi there, what is the calorie count and macros for fat, carb and protein on these chocolate chip cookies, please?
Moscato Mom says
May 24, 2018 at 7:41 amUpon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes. Please note that in order to have these exact macros, you must use the exact ingredients I have listed.
1 Keto Chocolate Chip Cookie without shredded coconut:
3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories
1 Keto Chocolate Chip Cookie with shredded coconut:
4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories
Ing Nadon says
May 21, 2018 at 2:25 pmHi thanks for writing this up, can’t wait to make them. Curious, did I miss how many carbs these have? Please let me know.
Thanks, 🙂
Ing.
Moscato Mom says
May 24, 2018 at 7:41 amUpon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes. Please note that in order to have these exact macros, you must use the exact ingredients I have listed.
1 Keto Chocolate Chip Cookie without shredded coconut:
3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories
1 Keto Chocolate Chip Cookie with shredded coconut:
4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories
Michele says
May 24, 2018 at 7:01 amDo you have the nutrition value per cookie if the batch makes 24?
Thank you
Moscato Mom says
May 24, 2018 at 7:41 amUpon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes. Please note that in order to have these exact macros, you must use the exact ingredients I have listed.
1 Keto Chocolate Chip Cookie without shredded coconut:
3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories
1 Keto Chocolate Chip Cookie with shredded coconut:
4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories
Shawnmarie says
October 29, 2018 at 7:34 amAre these cookies more chewy or cake like? I’m looking for something that is chewy with crisp edges. Thanks!
Moscato Mom says
October 30, 2018 at 8:14 amThey are VERY soft – depending on the brand of coconut flour some people are finding them almost crumbly. Make sure to let them cool – they do not taste as good warm.
Nancy Craig says
November 9, 2018 at 4:50 pmI just made these without the coconut. They turned out perfect! I put them in the refrigerator for about an hour before testing one. It held together perfectly. One thing I did that I did not see in the directions was to smash them down after making the balls. The first batch did not spread. I will make these again. Thank you!