Keto Chocolate Chip Cookies

I have a confession to make.

I’m a pretty shitty baker.

Last night my husband and I decided to have a “real pizza” and the crust blew up to roughly the size of one of those mylar balloons you can buy at the supermarket.  I called him to the kitchen to stare at it in dismay with me, and I was like, “Why does this always happen?”  Because inevitably when I try to make a “real pizza” from scratch, something goes horribly wrong.  It was a rhetorical question, of course – or maybe dat keto karma was just trying to bite me in the ass, because I make wonderful pizza alternatives – but my husband, being extremely literal, said “because you can’t bake?”  Sigh.

It’s true, though.  I tend to prefer to toss things together on the stove.  I like to experiment, and I really do think I lack the patience for baking.  The only reason I make such a damn good cheesecake is because I painstakingly taught myself the method in order to perfect it.  Pre-keto, my idea of making cookies was getting some Pillsbury dough and throwing it in the oven.

I’ve tried off and on to make keto cookies.  People swear by the peanut butter cookie recipe that literally only includes peanut butter, egg, and sweetener… and they never turn out right for me.  I’ve tried some monstrosities that include protein powder.  I attempted some thumbprint cookies with coconut flour.  Nothing – I repeat, nothing – has ever turned out pleasantly.

And then a few weeks ago, distraught over the ordeal I was going through with my cat, I decided to eat my emotions.  I didn’t want to go to the store, so I googled “simple chocolate chip cookies” and found an incredibly easy recipe by Baker Bettie that turned out to be absolutely fantastic.  After CB and I devoured the batch, I thought, “Huh… I bet I can make those keto!”


To my absolute amazement, it worked!!!  Guys, these chocolate chip cookies are GOOD!  They are chewy and slightly crispy on the exterior and warm and gooey inside.  Now, they’re pretty high in calories, and they use sugar alcohols, so tread carefully if those things concern you.  I apparently have a stomach made of iron, so a little malitol here and there doesn’t bother me.  You could use actual dark chocolate and adjust for the carbs.  And these are so rich that I actually find it pretty easy to stop after a couple.  This has led me to – for the first time ever – having leftover cookies.  And they’re good the next day, too!


Pretend there is a bottle of sugar free maple syrup in there.  Forgot to grab it out of the fridge for this shot!
Pretend there is a bottle of sugar free maple syrup in there. Forgot to grab it out of the fridge for this shot!
  • 1 stick of butter, softened
  • 1 large egg
  • 3/4c of almond flour
  • 1/2c of coconut flour
  • 1/2 package of Hershey’s sugar free chocolate chips (about 6oz)
  • 1/2c granulated sweetener, like Splenda
  • 1/4c sugar free maple syrup, like Walden Farms
  • 1T vanilla extract
  • optional dash of salt


Preheat your oven to 350.

Incorporate all ingredients together.  Typically with normal cookies, you add the flour last because it can toughen if you over-mix.  This does not seem to be true of nut-based flours.  So I throw caution to the wind and dump everything but the chocolate chips in my KitchenAid.  I let it run for about a minute, and then I scrape down the sides and let it run a little while longer, and then I toss the chocolate chips in there.

Let’s talk briefly about these ingredients, and tweaking the recipe.  This is my preferred flour formula.  I think it gives the “truest” cookies – they seem to mimic “real” cookies the most.  I’ve also made a batch where I put in 1c almond flour and 1/4c coconut flour.  The coconut flavor was less pronounced, but the cookies were more fragile.  Feel free to try both methods.

One thing I wouldn’t tweak, however, is the seemingly-random ratio of Splenda and maple syrup.  For most chocolate chip cookies, you use brown sugar.  Since I have yet to see a sweetener version of brown sugar, we combine the Splenda and the maple syrup to mimic that molasses flavor.  It’s not perfect, but it comes pretty damn close.  I prefer it to straight up Splenda.  In the future, I may attempt some mixture of Torani maple-flavored sugar free syrups.  I’ll let you know how that goes.


Anyway, line a cookie sheet with parchment paper, and divide the dough into 12 cookies.  I use a tablespoon and plop the wads of dough down on the parchment paper, and then I smoosh them slightly with my hand.  These cookies won’t alter shape drastically in the oven like flour concoctions will, so be aware that you’re going to get out roughly what you put in.


Bake for 15 minutes.  And then – this is important, so try to be patient! – let the cookies rest on the hot sheet for another good five minutes.  This will finish up some residual baking, and also allow the cookies to solidify a bit better.  Because they are not traditional flour, they lack the elasticity granted by gluten.  If you try to pick them up immediately, they will crumble.  Allowing them to rest for 5 minutes gives them a much more solid structure, and they are much more cookie-like for the wait.  The bottoms also get pleasantly crispy, while the insides maintain that ooey-gooey center integral to perfect chocolate chip cookies.


If you’ve been hankering for a good keto cookie, give these a try.  At 185 cal, 3g net carbs, 4g protein, and 16g fat, these have a fairly decent macro ratio for a low carb diet.  I wouldn’t eat them every day – they’re way too calorically dense.  But they are a nice treat upon occasion.  They’re great for when you want to relax your calorie intake a little, but you don’t want to go over your carb limit.  I think they’d go over well at parties.  Maybe try a batch for Easter?


As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page?  You could also follow me on Instagram.  And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!

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  1. Hey Britt! Looks good! There is a product available on Amazon called Lakanto, and the golden version tastes like brown sugar! It is a mix of erythritol and pure monk fruit- so perfectly keto!

    1. Thanks for the tip! I really, REALLY dislike erythritol (I think it’s disgusting) so I probably won’t use it myself, but others here may like to give it a try :) I recently subbed in the Splenda Brown Sugar instead and it worked nicely, though it was more carbs. Still not a bad substitute.

  2. Just tried it! The batch came out well. I personally think it’s too sweet for me, so I may cut the Splenda by half. Thanks so much for this!

    1. I’m unsure about the Truvia blend, but the Splenda blend is mixed with sugar! I still use it, but beware that it is pretty carby. (I avoid Truvia because I’m allergic to stevia!).

  3. Dang…we started the recipie then realized we don’t have SF maple syrup. And can’t figure out what to sub for it. And too late to go to store.

    1. You could leave it out, or just add a little more liquid + dry sweetener. Lately I’ve tried a batch with the Splenda for Baking brown sugar – it works really well, but is more carby.

      But any sort of sweet, runny liquid would work in place of the syrup!

    1. I’ve never tried it, but I don’t see why not? They might be crumbly when you thaw them. Let me know if you try it!

  4. Made them and they came out great, but I don’t think your accounting for the carbs in Splenda thanks to the maltodextrin the mix with it. There’s 0.5g per tsp, 12g per half cup. The liquid version doesn’t have any but wouldn’t work in the recipe well.

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