When you are craving a treat, you need to try this keto chocolate chip cookie recipe! I posted this recipe for keto cookies a few months ago on my instagram and it has become my most popular keto recipe. These keto chocolate chip cookies are the closest thing most people have tried to a real chocolate chip cookie. They are chewy, soft and don’t have a weird fake sugar flavor like some keto cookies can have. Many of my followers agree they are the best keto chocolate chip cookies they have had.

In this video, I show you how to make these keto cookies. These easy keto cookies can be made in less than 30 minutes. So when that craving for a cookie or keto chocolate chip cookie dough hit, you can satisfy it quickly. If you are looking for keto cookies using almond flour then definitely watch this!


I came up with this recipe for keto chocolate cookies on accident. I was making my keto butter bars (recipe on my instagram) and accidently added too much almond flour. Instead of tossing out all the dough, I decided to turn it into something. The dough looked similar to cookie dough, so I add an egg, baking powder and chocolate chips. Then baked them. And that’s how the best keto cookies were created. LOL!

These keto chocolate chip cookies can be made for Santa on Christmas Eve. He might be on a keto diet. We are leaving Santa keto Christmas cookies this year. 😉 They make the perfect keto Christmas treats.

It’s holiday time, so I thought I would combine my love keto and Christmas and do a KETO VLOGMAS! This month, my goal is to publish a keto holiday related video with you everyday leading up to December 25th. I plan to share keto holiday recipes, keto gift giving ideas, and tips for surviving the holidays when you live a ketogenic lifestyle. Click here to watch the Keto Christmas Playlist:

Make sure you subscribe to my channel, so you don’t miss it!

I get my almond flour, Swerve, monkfruit and keto chocolate chips from Thrive Market. Click here to get 25% off your first order!

(Makes ~18 cookies)

2 cups almond flour
1 ½ teaspoon baking powder
¼ teaspoon salt
⅓ cup butter, softened
1/4 cup Swerve sweetener
½ cup monkfruit sweetener (I use Lakanto brand)
1 egg
2 tablespoons heavy cream
1 teaspoon vanilla
½ bag Lily’s Chocolate Chips

Whisk almond flour, baking powder and salt together and set aside.
Cream together the butter and sugar substitutes. Beat in egg. Mix in heavy cream and vanilla.
Slowly sprinkle in the dry ingredients. Once combined, mix in the chocolate chips. Refrigerate dough for at least 30 minutes or overnight.
Scoop into 1 inch balls and place on a parchment lined baking tray. Bake at 350 for 12 – 15 minutes. Bake until edges are browned. Let rest on baking tray for 2 minutes then transfer to cooling rack.

MACROS per 2 cookies:
Fat: 18 g
Net Carbs: 1.4 g
Protein: 4.8 g


Click here to learn How to get Back into Ketosis after a Cheat Meal:

Click here to see how to make the Best Keto Bread:

Click here to see how to make Keto Beef Enchiladas:

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Music from Soundstripe
My Own Heaven by Adrian Walther





  1. I have been wanting to try this recipe for so long. They look so good. I finally got my nerve to try to bake keto cookies and I've been really craving chocolate chip cookies lately. I got all the ingredients mixed up and in the fridge chilling! So excited to see how they turn out. Thanks for sharing!!

  2. I’ve found that more than a few grams of alcohol sugars gives me digestive distress (bloating, gas etc.). For others that do experience those same symptoms, this recipe has three sources of the alcohol sugar erythritol –

    Lakanto – 1/2 Cup = 96g erythritol
    Swerve – 1/4 Cup = 48g erythritol
    Lily’s baking chips – 1/2 bag = 18g erythritol
    Total per batch = 162g
    Per cookie (18) = 9g

    Just thought people with sensitive stomachs/intestines might appreciate this info.

  3. I just made these and they turned out really good however I had to make some tweaks because I think the ratio of dry ingredients to liquid in the recipe is a bit off. I had to add 2 more tablespoons of cream to fix that. I also tried substituting 1 cup of the almond flour for 1/2 cup arrowroot flour & 1/2 cup millet flour. It came out real nice as well.

  4. I would take into consideration, for the people in the comments section, that the oven temperature and the oven time are going to differ based on the model and brand of your oven. Depending on how old it is as well as what kind of oven you have can and will affect how long the cookies need to be cooked. I haven’t yet tried this recipe, but I know from experience that you will most likely have to change it a little bit. I would say, to start out, put your oven on at a lower temperature with an up to 5 minute increase in wait time, and then change it from there. You might have to go even lower on the temperature or, of course, higher. You might have to make the time longer if it didn’t cook all the way, or shorten it if it burns on the bottom a bit. I would also let the cookies sit for maybe 7-10 minutes to let it cool down, and also to let the cookies harden a bit. It’s really all about experimentation. I hope this helped some of you. I’m gonna try this out! Please be careful, as accurate as you can, and have a blessed and wonderful day! ❤️🙏🏻

  5. We actually liked your single serve chocolate chip cookies more so we are wondering if it’s the combo of almond flour and coconut flour? How would you change this recipe if you were to combine? I also saw the reviews on cooking then at 300 but longer and did that but don’t think that would effect the taste. If I remember right the single serve ones didn’t have an egg or heavy cream but butter instead so maybe I should change that as well. I love the option of the single serve but my husband wants more on hand. 😆Do they freeze well?


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