Keto Double Chocolate Chip Cookies

If you’re following a keto diet and have a sweet tooth, these Keto Double Chocolate Chip Cookies will hit the spot. Made with almond flour, sugar-free chocolate chips, and a rich cocoa flavor, they’re indulgent yet low-carb. These cookies are perfect for anyone wanting a decadent treat without the guilt. They’re soft, chewy, and rich in chocolate — the ideal dessert for your keto lifestyle.

Why You’ll Love This Recipe

These Keto Double Chocolate Chip Cookies are not only delicious but also incredibly easy to make. The dough comes together quickly, and the cookies hold their shape well while baking. They’re a great way to satisfy your chocolate cravings without spiking your blood sugar levels. The use of sugar-free chocolate chips ensures that they remain keto-friendly while still offering all the richness you’d expect from a classic chocolate chip cookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the butter and sweetener: In a large bowl, beat the softened butter and erythritol together until light and fluffy (about 3–4 minutes using an electric mixer).
4. Add the egg and vanilla: Add the egg and vanilla extract, and continue mixing until fully combined.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
6. Fold in the chocolate chips: Gently fold the sugar-free chocolate chips into the dough, ensuring they’re evenly distributed.
7. Form the cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies: Bake for 10–12 minutes or until the edges are slightly firm but the centers are still soft.
9. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 16 cookies.

• Preparation time: Approximately 15 minutes
• Baking time: 10–12 minutes per batch
• Total time: Around 30 minutes (including cooling)

Variations

You can personalize these cookies by:

• Adding a pinch of cinnamon or instant coffee to the dough to enhance the chocolate flavor.
• Mixing in chopped nuts, like walnuts or almonds, for added texture.
• Drizzling melted sugar-free chocolate over the cooled cookies for extra chocolatey goodness.
• Substituting the vanilla extract with peppermint extract for a minty twist.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To extend the shelf life, freeze the cookies in a freezer-safe container for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for 30 minutes. For a warm, gooey treat, microwave for 10–15 seconds.

FAQs

How do I know when these cookies are done baking?

These cookies should have firm edges but a slightly soft center. They will continue to set as they cool on the baking sheet.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. Let it rest at room temperature for about 15 minutes before scooping and baking.

What if I don’t have erythritol?

You can substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit. Just be sure to adjust the quantity based on the sweetness of the substitute you use.

Can I make these cookies without an electric mixer?

Yes, you can mix the dough by hand. It will take a little more effort to cream the butter and sweetener together, but it’s totally doable.

Can I use salted butter instead of unsalted?

Yes, but if you do, reduce the added salt in the recipe to avoid making the cookies too salty.

Why are my cookies flat?

Flat cookies could mean the dough was too warm. Try chilling the dough for 10–15 minutes before baking. Also, make sure your baking soda is fresh for optimal lift.

Can I add more chocolate chips to this recipe?

Absolutely! You can increase the amount of chocolate chips to 3/4 cup or even 1 cup for an extra chocolatey treat.

Will these cookies spread too much?

These cookies hold their shape well. Just be sure not to add too much liquid and avoid overmixing the dough, which could cause spreading.

What is the best way to store these cookies?

Store them in an airtight container at room temperature to keep them soft. If you prefer to keep them longer, freezing is a great option.

Can I freeze the baked cookies?

Yes, these cookies freeze well. Simply thaw them at room temperature before serving or heat them up in the microwave for a few seconds for that freshly baked feel.

Conclusion

These Keto Double Chocolate Chip Cookies are the perfect treat for those who follow a keto diet but still want to indulge in a rich, chocolatey dessert. Easy to make and full of flavor, they’ll satisfy your cravings without disrupting your low-carb lifestyle. Whether you’re enjoying them as a quick snack, sharing them with friends, or serving them as a special treat, these cookies are sure to be a hit. Enjoy the perfect combination of sweetness and chocolate in every bite!

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