If you love chocolate chip cookies but follow a keto diet, you know how frustrating it can be to find a recipe that works.
Most keto cookie recipes either taste terrible or have a weird texture that nothing like real cookies. These soft chocolate chip cookies solve that problem completely. They taste amazing and have the perfect soft, chewy bite that makes you think you’re eating regular cookies.
The ingredients list is really straightforward and nothing too fancy. Almond flour gives these cookies their base, while coconut flour helps absorb moisture and keeps them from being too greasy.
The collagen protein powder might sound unusual, but it’s what makes these cookies hold together properly and gives them that soft texture. You can find it at most grocery stores now or order it online.
These cookies are great for meal prep too. You can make a big batch on Sunday and have keto-friendly desserts ready for the whole week.
👍 Why You’ll Love This Recipe
Perfect Soft Texture: These cookies have the exact soft and chewy texture that regular chocolate chip cookies have. Most keto cookies turn out hard like rocks or crumbly and fall apart in your hands. But this recipe gets it just right.
Uses Common Ingredients: You don’t need to hunt down weird specialty ingredients that cost a fortune or only come from one online store. Everything in this recipe can be found at most regular grocery stores now.
Satisfies Cravings: When you’re craving something sweet and chocolatey, these cookies actually satisfy that craving instead of leaving you wanting more.
The combination of fat from the butter and almond flour, protein from the collagen powder, and sweetness from the Swerve creates a treat that makes you feel satisfied.
✨ Recipe Ingredients
- 1 1/2 cups Almond Flour
- 1 Egg
- 3/4 cup Swerve Brown
- 1/4 cup Collagen Protein Powder
- 2 1/2 tablespoons Coconut Flour
- 1/2 cup Butter (melted)
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Sugar Free Chocolate Chips, divided – I recommend these (amazon)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 325°F.
Step 2
In a large bowl, combine: almond flour, collagen, sweetener, baking soda, coconut flour, and salt. Whisk everything together well.
Step 3
Add the egg, butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
Step 4
Stir in half of the chocolate chips.
Step 5
Choose one shaping method:
Individual cookies: Roll dough into balls, then flatten them on a parchment-lined baking sheet. Press the remaining chocolate chips into them. Leave plenty of space between cookies as they will spread during baking.
Cut out cookies: Press all the dough into one large flat rectangle on parchment paper, press chocolate chips into it. Then use cookie cutters or metal rings to cut out perfect shapes once they are baked.
Step 6
Bake for 16-18 minutes. Let cookies cool completely before serving. Enjoy!
💡Tips
1. Let the Butter Cool Down
Make sure your melted butter isn’t hot when you add it to the other ingredients. If the butter is too hot, it can cook the egg slightly and make your dough weird and lumpy.
It can also melt the chocolate chips before you even get them in the oven. Melt your butter and then let it sit for about 5 minutes to cool down to room temperature before adding it to your mixture.
You can test this by touching the bowl – it should feel warm but not hot. If you’re in a hurry, you can speed up the cooling by stirring the melted butter for a minute or two.
2. Space Cookies Far Apart
These cookies spread more than regular cookies while they bake, so you need to give them plenty of room on the baking sheet. Place them at least 2 inches apart from each other, maybe even 3 inches if you have room.
Keto cookie dough has more fat in it than regular cookie dough, which makes them spread out more as the fat melts in the oven. If you put them too close together, they’ll bake into one giant cookie mess that you can’t separate.
Use two baking sheets if you need to, or bake them in batches. It’s better to take a little extra time than to have all your cookies stuck together.
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FAQ
Can I use a different sweetener instead of Swerve Brown?
Yes, you can use other brown sugar substitutes, but you might need to adjust the amount. Lakanto Brown, Truvia Brown, or any erythritol-based brown sugar substitute will work well and can be used in the same amount as the recipe calls for.
Keto Soft Chocolate Chip Cookies
Print RecipeIngredients
- 1 1/2 cups Almond Flour
- 1 Egg
- 3/4 cup Swerve Brown
- 1/4 cup Collagen Protein Powder
- 2 1/2 tablespoons Coconut Flour
- 1/2 cup Butter melted
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Sugar Free Chocolate Chips divided – I recommend these (amazon)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Preheat your oven to 325°F.
- In a large bowl, combine: almond flour, collagen, sweetener, baking soda, coconut flour, and salt. Whisk everything together well.
- Add the egg, butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
- Stir in half of the chocolate chips.
- Choose one shaping method:Individual cookies: Roll dough into balls, then flatten them on a parchment-lined baking sheet. Press the remaining chocolate chips into them. Leave plenty of space between cookies as they will spread during baking.Cut out cookies: Press all the dough into one large flat rectangle on parchment paper, press chocolate chips into it. Then use cookie cutters or metal rings to cut out perfect shapes once they are baked.
- Bake for 16-18 minutes. Let cookies cool completely before serving. Enjoy!
Very tasty, thank you for the recipe