Chewy Keto Chocolate Chip Cookies

4.5 stars, average of 41 ratings

By Martina Slajerova, updated November 21 202310
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If you want chewy keto cookies with the perfect crunch on top, look no further. These cookies are are absolutely delicious! I started testing the first batches more than 2 years ago and recently revisited the recipe to finally end up with these amazing cookies.

We've got easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously chewy cookies with no sugar and no gluten!

Recipe Tips

The chewiness comes from the additional psyllium although you could make them even chewier by swapping Allulose for the Erythritol. I'd still keep the brown sugar substitute as it ads that perfect caramel finish. Another option you could use instead of psyllium is gelatin powder (not to confuse with collagen which does not gel).

I used chopped 90% dark chocolate which is a great low-carb option. You could use 85% dark chocolate or sugar-free chocolate bar or chocolate chips.

Pecans, which can be substituted with walnuts, will add a tasty crunch. If you need to keep this recipe nut-free, use pumpkin seeds or sunflower seeds and swap ground sunflower seeds for the almond flour.

Don't have cream of tartar? Use lemon juice or apple cider vinegar instead. Cream of tartar (acidic ingredient) combined with baking soda (alkaline ingredient) are the active ingredients in baking powder but without the starches and gluten. The rule is simple; for every one teaspoon of baking powder you'll need ¹/₄ tsp baking soda, plus ¹/₂ tsp cream of tartar.

Now a few tips for the flavor-enhancing ingredients. Instead of vanilla extract you can use ¹/₂ tsp vanilla bean powder, seeds from 1 vanilla bean or ¹/₂ tsp cinnamon. Finally, this recipe also uses fine lemon zest which can be substituted with finely grated orange peel for that perfect festive touch.

Chewy Keto Chocolate Chip Cookies Pin it Follow us 148.4k

0 days, 0 hours, 45 minutes

Hands-on 15 minutes Overall 1 hour

Serving size cookie

Allergy information for Chewy Keto Chocolate Chip Cookies

✔ Gluten free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per cookie)

Net carbs3.1 grams

Protein5.1 grams

Fat27.5 grams

Calories278 kcal

Calories from carbs 4%, protein 7%, fat 89%

Total carbs5.9 gramsFiber2.8 gramsSugars1.9 gramsSaturated fat10.2 gramsSodium203 mg(9% RDA)Magnesium61 mg(15% RDA)Potassium204 mg(10% EMR)

Ingredients (makes 9 large cookies)

1 stick softened butter (115 g/ 4 oz)
3 tbsp granulated Erythritol or Allulose (30 g/ 1.1 oz)
¹/₄ cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
2 tsp sugar-free vanilla extract or ¹/₂ tsp vanilla bean powder
1 large egg
1 tsp fresh fine lemon zest
1 cup almond flour (100 g/ 3.5 oz)
2 tbsp coconut flour (16 g/ 0.6 oz)
1 tbsp psyllium husk powder (g/ oz)
¹/₂ tsp baking soda
1 tsp cream of tartar or apple cider vinegar
³/₄ cup chopped 90% dark chocolate or sugar-free chocolate chips (3 oz)
³/₄ cup chopped pecans or walnuts (75 g/ 2.7 oz)
¹/₂ to 1 tsp flaky sea salt, to sprinkle on top

Instructions

Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
Note: For best results (chewier cookies), use Allulose instead of Erythritol.
Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.
In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.
Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.
Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).
Using your hand, flatten the dough. Sprinkle with flaky sea salt.
Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.
To store, keep refrigerated for up to a week, or freeze for up to 3 months.

Chewy Chocolate Chip Cookies
Step by Step

★★★★★★★★★★

4.5 stars, average of 41 ratings

Easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously chewy cookies with no sugar and no gluten!

Hands on15m

Overall1h

Servings9

Calories278 kcal

Pin it

Ingredients

1 stick softened butter (115 g/ 4 oz)
3 tbsp granulated Erythritol or Allulose (30 g/ 1.1 oz)
¹/₄ cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
2 tsp sugar-free vanilla extract or ¹/₂ tsp vanilla bean powder
1 large egg
1 tsp fresh fine lemon zest
1 cup almond flour (100 g/ 3.5 oz)
2 tbsp coconut flour (16 g/ 0.6 oz)
1 tbsp psyllium husk powder (g/ oz)
¹/₂ tsp baking soda
1 tsp cream of tartar or apple cider vinegar
³/₄ cup chopped 90% dark chocolate or sugar-free chocolate chips (3 oz)
³/₄ cup chopped pecans or walnuts (75 g/ 2.7 oz)
¹/₂ to 1 tsp flaky sea salt, to sprinkle on top

Instructions

Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
Note: For best results (chewier cookies), use Allulose instead of Erythritol.
Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.
In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.
Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.
Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).
Using your hand, flatten the dough. Sprinkle with flaky sea salt.
Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.
To store, keep refrigerated for up to a week, or freeze for up to 3 months.

Nutrition (per cookie)

Calories278kcal

Net Carbs3.1g

Carbohydrates5.9g

Protein5.1g

Fat27.5g

Saturated Fat10.2g

Fiber2.8g

Sugar1.9g

Sodium203mg

Magnesium61mg

Potassium204mg

Detailed nutritional breakdown (per cookie)

Net carbs	Protein	Fat	Calories
Total per cookie
3.1 g	5.1 g	27.5 g	278 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	10.2 g	90 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Sukrin Gold, brown sugar substitute
0.1 g	0 g	0 g	0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g	0.7 g	0.5 g	8 kcal
Lemon zest (peel), fresh
0 g	0 g	0 g	0 kcal
Almond flour (blanched ground almonds, almond meal)
1 g	2.4 g	5.8 g	66 kcal
Coconut flour, organic
0.2 g	0.3 g	0.3 g	7 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g	0 g	0 g	0 kcal
Cream of tartar, raising agent
0.1 g	0 g	0 g	0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.1 g	0.8 g	4.7 g	47 kcal
Pecans, nuts
0.4 g	0.8 g	5.9 g	57 kcal
SEA SALT FLAKES
0 g	0 g	0 g	0 kcal

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Linda 3 years ago # Reply

Almost THREE HUNDRED calories PER COOKIE??? That can’t be right…

Martina @ KetoDiet 3 years ago # Reply

That's a serving - it is a large cookie and I can assure you that you wouldn't be able to eat more like you would with low-fat/high carb cookies 😊

Lucinda Selzler 3 years ago # Reply

I’m intrigued to see you replace psyllium with gelatin. I’ve tried several brands of psyllium and it’s always purple. For that reason I’ve always avoided recipes that include it. Do you think it could be replaced with gelatin in other recipes?

I think this one was Now Foods and I always buy whole husks which I place in a food processor to powder. I always get better results with this DIY option and no purple effect. In case you want to use gelatin, I do have some tips in the comment below 😊

Asiya 3 years ago # Reply

Hello. Thank you Martina. I love chewy cookies. How much gelatine shall I use to replace the psyllium husk powder? Unfortunately, my psyllium husk powder turns everything purple.

Hi Asiya, I'd go with 3 teaspoons (= 1 tbsp). I haven't tried it in this specific recipe but I'm judging that based on similar recipes I've made before.

EM 3 years ago # Reply

I literally just made them and they smell amazing. The lemon zest is a must. As you suggested I used allulose instead of the erythritol and they are perfect. Thank you!

Thank you so much, I'm glad you enjoyed!

Karin 3 years ago # Reply

Martina these look AMAZING! What's that frothy looking drink? 😊

Thank you! That's hazelnut milk (only water and hazelnuts in the list of ingredients) with a pinch of cinnamon. It gets very frothy when blended or when you use a milk frother 😊

Chewy Keto Chocolate Chip Cookies