Soft, chewy, and perfectly sweet — these low-carb chocolate chip cookies taste just like the classic, without the sugar!
These Keto Moist Chocolate Chip Cookies are a game-changer for anyone living the low-carb lifestyle. Made with almond flour, sugar-free chocolate chips, and butter, they’re soft inside, slightly crisp at the edges, and melt-in-your-mouth delicious. Perfect for dessert, snack time, or whenever that sweet craving hits — guilt-free!
🍽️ Recipe Card
Yield: 16 cookies
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 25 minutes
Dietary Tags: Keto | Gluten-Free | Low-Carb | Sugar-Free
✅ Ingredients
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2 cups almond flour
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½ cup butter, melted
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¾ cup granulated erythritol (or preferred keto sweetener)
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1 large egg
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1 tsp vanilla extract
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½ tsp baking soda
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¼ tsp salt
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¾ cup sugar-free chocolate chips (Lily’s brand or similar)
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Optional: 1 tbsp unsweetened almond milk if dough feels too dry
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Mix Wet Ingredients
In a large bowl, whisk together melted butter, erythritol, egg, and vanilla extract until smooth.
3️⃣ Add Dry Ingredients
Stir in almond flour, baking soda, and salt. Mix until dough forms — it should be thick but soft.
4️⃣ Fold in Chocolate Chips
Add sugar-free chocolate chips and gently fold to combine evenly.
5️⃣ Shape & Bake
Scoop tablespoon-sized balls onto the baking sheet, spacing them about 2 inches apart.
Flatten slightly with your palm (they won’t spread much).
6️⃣ Bake
Bake for 12–15 minutes, until edges are golden but centers are still soft.
7️⃣ Cool & Enjoy
Let cookies cool on the pan for 10 minutes before transferring to a rack — they’ll firm up as they cool.
💡 Quick Tips
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For extra chewiness, add 1 tsp of xanthan gum to the dough.
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Want crisp edges? Use all butter. Prefer softness? Swap half for cream cheese.
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Store in an airtight container — they get even better the next day!
🌟 Introduction
Think you can’t enjoy cookies on keto? Think again! These Keto Moist Chocolate Chip Cookies have that classic bakery texture — chewy center, buttery flavor, and melty chocolate in every bite — but with zero guilt.
They’re quick to whip up, made with simple pantry staples, and guaranteed to satisfy any cookie craving without kicking you out of ketosis.
🥣 Step-by-Step Baking Guide
Step 1 – Mix & Form
Make sure your butter is melted but not hot — that helps bind the dough evenly. Mix just until combined; overmixing makes them crumbly.
Step 2 – Scoop & Bake
Use a cookie scoop for even sizes. Don’t worry if the dough feels a bit soft — almond flour firms up as it bakes.
Step 3 – Cool & Set
Cooling is key! These cookies firm up beautifully once cooled, giving you that perfect chewy texture.
🌰 Ingredient Insights & Substitutions
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Almond Flour: Use superfine blanched for best results.
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Sweetener: Erythritol or monk fruit works best; avoid liquid sweeteners (they change texture).
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Chocolate Chips: Use sugar-free brands like Lily’s, ChocZero, or Bake Believe.
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Butter Substitute: Coconut oil for dairy-free version.
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Add-Ins: Chopped pecans, walnuts, or unsweetened shredded coconut for extra flavor!
🍫 Serving & Pairing Suggestions
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Serve warm with a glass of almond milk or keto hot chocolate.
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Make cookie sandwiches with keto vanilla frosting.
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Crumble over low-carb ice cream for a decadent dessert.
🧊 Storage & Make-Ahead Tips
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Room Temp: 3–4 days in an airtight container.
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Fridge: Up to 1 week.
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Freeze: Store baked cookies or raw dough balls up to 3 months. Bake straight from frozen, adding 1–2 minutes to baking time.
🧮 Nutrition (Per Cookie, Approx.)
Calories: 145 | Fat: 13g | Protein: 4g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g
Dietary Highlights: Keto | Gluten-Free | Low-Sugar
❓ FAQs
Q: Can I use coconut flour instead of almond flour?
A: Not directly — coconut flour absorbs more liquid. If substituting, use only ⅓ cup and add an extra egg.
Q: How do I make them softer?
A: Don’t overbake! Take them out when the centers are slightly underdone; they’ll firm up as they cool.
Q: Can I make these dairy-free?
A: Yes — use coconut oil or vegan butter and dairy-free chocolate chips.
❤️ The Story Behind the Recipe
This recipe started as a quest to recreate a childhood favorite — classic chocolate chip cookies — without the sugar and carbs. After several tweaks (and a few crumbly fails!), this final version delivers the perfect moist texture with that nostalgic flavor we all love.
It’s a must-have in every keto baker’s collection — because sometimes, you just need a cookie that tastes like home.
💬 Join the Conversation
Tried these Keto Moist Chocolate Chip Cookies?
Share your batch with #KetoCookieCravings and tell us — are you Team Gooey Center or Team Crispy Edge? 🍪