Keto Chocolate Chip Cookies
The BEST keto chocolate chip cookies! Soft centers, crisp edges, almond flour, pecans, and only 4g net carbs.
Print Recipe
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1/2 cup butter, softened
- 1 egg
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup cacao nibs
- 1/2 cup sugar-free mini chocolate chips
- 1/2 cup chopped pecans
Instructions
- Using a hand mixer, cream softened butter with coconut sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together almond flour, xanthan gum, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients. Fold in sugar-free mini chocolate chips, cacao nibs, and chopped pecans.
- Scoop dough onto a parchment-lined baking sheet with cookie scoop or rounded heaping teaspoon. Chill for 20–30 minutes to prevent spreading.
- Bake at 350°F (175°C) for 7-9 minutes, until edges are set and centers are just soft.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack. They firm up as they cool while staying chewy inside.
Notes
Nutrition Information (Estimated)
Per 1 cookie, based on a batch of 20 cookies
- Calories: ~110
- Fat: 9g
- Protein: 3g
- Total Carbohydrates: 6g
- Fiber: 3g
- Net Carbs: ~4g
- Sugar: 1–2g
- Fiber comes primarily from almond flour, pecans, and cacao nibs
- Coconut sugar is minimal when divided across 20 cookies
- Sugar-free mini chocolate chips help keep net carbs around 4g per cookie
Servings: 20 cookies
Calories: 110kcal
