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The Best Keto Chocolate Chip Cookies Recipe for Indulging

Your friends won't believe these cookies are keto-compliant!

So you've decided to follow the keto diet, but you've still got a sweet tooth. But just because you're following a low-carb diet doesn't mean you have to give up dessert entirely. These keto chocolate chip cookies will stand up to any other cookie recipe out there, and they won't derail your goals of staying in ketosis.

Chilling the dough before baking is optional, but it yields far better texture in the cookies. However, if this is an urgent cookie emergency (hey, we've all been there), scoop and bake a few, and then cover and refrigerate the rest of the dough.

This chocolate chip cookie recipe is so good, your friends won't even believe it's keto-friendly. This recipe will prove that keto cookies can be just as delicious as more traditional cookies.

Makes about 50 cookies

Ingredients

3 cups (336 g) blanched almond flour (I use Bob's Red Mill)
½ tsp baking soda
½ tsp fine sea salt (I use Redmond Real Salt)
12 tbsp (6 oz) unsalted butter, at room temperature
¾ cup (96 g) Swerve Brown sweetener
2 large eggs, at room temperature
2 tsp vanilla extract
½ cup sugar-free chocolate chips or a 3- to 4-oz bar of sugar-free dark chocolate, chopped (I use Lily's 55% bar)

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How to Make It

  1. Preheat oven to 350ºF; line 2 large baking sheets with parchment.
  2. In a medium bowl, combine almond flour, baking soda, and salt. Stir well, breaking up any lumps. In an electric mixer, beat butter and sweetener until fluffy and light. Scrape down the sides of the bowl and beat in the eggs and vanilla. Scrape down the bowl again and beat just to combine. Stir in the flour mixture, then the chocolate chips. Cover and refrigerate the dough for at least 1 hour, or up to overnight.
  3. Using a 1-tablespoon scoop or two spoons, portion the dough into balls and flatten slightly with lightly moistened fingers. Bake until the edges are turning golden but the centers are still slightly soft, about 10 to 12 minutes, switching baking sheets front to back and top to bottom halfway through.
  4. Let cool on sheets on wire racks until cookies firm up enough to move (they'll be very crumbly when hot). Transfer to a rack to cool completely.
  5. Store the leftovers covered in the fridge.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more