These Keto chocolate chip cookies are the absolute ultimate ketosis chocolate chip cookie recipe. With a recipe like this, it will be so much easier to stay compliant while doing a keto diet.
Can we agree that very little can compete with freshly baked chocolate chip cookies? Nothing like the smell of cookies that came straight out of the oven. The only problem is that chocolate chip cookies are loaded with carbs and therefore not keto-friendly.
But have I got a treat for you. Because if you have you been wondering how you can create a delicious recipe for keto-friendly chocolate chip cookies that revivals your traditional recipe.
Search no more, because I’ve worked hard to perfect these keto chocolate chip cookies and I am confident you’re going to love them too.
That’s right, imagine being able to enjoy a rich chocolate chip cookie without worrying about the carbs and the risk of being kicked out of ketosis.
Once again, I was challenged by our daughter to create a keto recipe to replace one of her traditional high carb favorites. Seems like our Michelle is enjoying putting her momma to the test.
Thankfully, this recipe for chocolate chip keto cookies passed her challenge and the test allowed for another easy recipe to add to our list of growing Keto Cookies. If you’re a fan of chocolate chip bars do remember to also check out our recipe for Keto Soft-Baked Chocolate Chip Bars.
Keto Chocolate Chip Cookies
Creating recipes like this ketosis chocolate chip cookies is important if you want to ensure that you are doing a keto diet and don’t want to risk being kicked out of ketosis.
There are keto hacks to get into ketosis quickly and we are fans of these tips because it makes the ketogenic diet more sustainable.
BUT ultimately the goal is to not get kicked out ketosis, to begin with.
How To Make Keto Chocolate Chip Cookies
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I had attempted to make keto chocolate chip cookies before but they were not up to my standard. Just because I’m doing a ketogenic diet doesn’t mean I can’t have a keto cookie that will fool my tastebuds.
So I went back to the drawing board in an attempt to perfect my recipe for ketosis-friendly chocolate chip cookies. My second attempt at creating the ultimate ketogenic chocolate chip cookie recipe proved to be the winner. Yay me!
The Keto Cookie Dough
This time I also decided to add a tablespoon of gelatin powder to help give the cookies a little more structure. Guess what? It worked!
I also added a sneaky item that I felt would further enhance the flavor of these low carb cookies. Any guess on what that was?
Well, these keto chocolate chip cookies include an added tablespoon of sugar-free maple syrup. Why? I was trying to get the brown sugar flavor profile without having to use the extra carbs from molasses. Oh, boy was this the right choice.
This recipe also features Surkin Gold, a brown sugar-free substitute. This stuff is amazing and one I will use more in future recipes.
Can I tell you that combining Surkin Gold with a little sugar-free pancake syrup turned out to be a brilliant idea? It made a huge difference in creating the proper ketosis chocolate chip cookie flavor.
Looks like Michelle is going to have to give her momma another keto baking challenge because these ketosis chocolate chip cookies are one for the record books.
Or maybe you all want to be next? How cool would that be? So don’t be shy and send them my way.
Keto Hack To Stay In Ketosis
If you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.
By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.
Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.
Honestly, it’s like having willpower in a cup.
Scientific Studies On The Benefits Of Ketosis
Keto Chocolate Chip Cookies
- 2 cups of almond flour (finely milled)
- ¼ cup of coconut flour
- 2 teaspoons of baking powder
- ½ cup of gold surkin sugar substitute (or any brown sugar-free substitute)
- ½ cup of sugar substitute
- 1 tablespoon of unflavored gelatin powder
- 3/4 cup of butter (1 1/2 sticks) room temperature
- 2 large eggs
- 1 tablespoon of sugar-free maple syrup
- 1 cup of chopped walnuts
- ¾ cup of sugar-free chocolate chips
- 1 ounce of 85% cocoa chocolate roughly chopped (optional)
- Pre-heat oven 350 degrees
- Line a cookie sheet with parchment paper
- In a large bowl beat the room temperature butter, sugar substitutes, and tablespoon of sugar-free pancake syrup.
- Mix until light and fluffy.
- To this mixture add the eggs one at a time and beat well.
- Then sprinkle the gelatin powder and combine well.
- Next mix in the almond flour, coconut flour, baking powder, and salt.
- Lastly, add the sugar-free chocolate chips, and walnuts.
- Drop the dough by heaping tablespoons and space about 2 inches apart. Flatten the cookie slightly.
- Bake the cookies for 12-15 minutes.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 10.2gSaturated Fat: 7.4gCholesterol: 48mgSodium: 78mgCarbohydrates: 4.5gNet Carbohydrates: 2.4gFiber: 2.1gSugar: 0.9gProtein: 4.1g