Keto Chocolate Chip Cookies


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Wait, I’m sorry, did you want the recipe for these Keto Chocolate Chip Cookies? You sure did! Man you guys freaked out for this recipe and I love it! You guys are so my people. Sorry it took me forever to get these señioritas up on the blog. What can I say? I was busy. Shrugs. We finally finished up the house and I have this fancy new desk space to work from and it’s everything. It’s crazy how much more productive you can be when you have a great space. 

So lets talk Keto and cookies for s second mmmkay?

I firmly believe that everyone should have at least one outfit that they feel absolutely amazing in, and a recipe for a fantastic batch of chocolate chip cookies. Chocolate chip cookies are the Little Black Dress of the culinary world.

If you’re doing Keto or Low-Carb and craving cookies, this is your recipe. According to my calculations these have 1g net carbs per cookie. I wouldn’t file this under “Things I’m Proud Of”, but I did eat 6 of these cookies in one day and still had a very dark ketosis test strip. I did Keto for 100 days at the beginning of the year as an experiment to see what all the fuss was about. My body has always done really well with lower-carb diets, which sucks because I sure love me some carbs. I did Atkins like 100 years ago and loved it, but eventually got bored and went back to darkness my old friend, ie. Carbs.  

So what’s Keto you may ask? Keto is short for Ketosis or the process of your body burning fat for fuel instead of carbohydrates. Keto is a diet of very low carbohydrates (5%-10% of your daily macros), moderate protein, and high fat. I find for me, my sweet spot on Keto was about 30g-35g of carbs a day. I could still be in Ketosis and didn’t feel like I was low on energy or anything. Days where I had 20g or fewer, I was definitely dragging and exercise was a little challenging.

Keto Chocolate Chip Cookies

Since I normally eat relatively low carb, about 75-100g a day (what feels best for my body), I didn’t get any sort of Keto Flu when I started. Like at all. So that was awesome. I would say the only thing I really noticed while transitioning was just that exercise seemed harder than usual. Like it took more effort and I was tired quicker. That’s about it. 

I think the thing I ended up liking the most about Keto was how full I stayed all day. I felt like I was never hungry and when I was hungry, I knew it was actual body hunger, not stress or emotional hunger. I think that’s a really good thing to learn about your body. Months later now, because of Keto, I’ve learned to identify what my body hunger feels like (my body telling me it needs food) vs. emotional eating (eating because I’m bored, or happy, or stressed). That is something I think is really important for everyone to learn to recognize. Usually when I’m eating because I’m bored, there is something else I could be doing to alleviate that symptom besides stuffing my face. As much as I love it, my pants don’t. 

One side effect that I actually didn’t like with Keto was the sleep situation. Folks claim that their sleep improves on Keto. Mine didn’t. I was literally unable to sleep in and I’d constantly wake up before my alarm clock went off. I think this is due to the fact that I just had much more energy on Keto. If you know anything about me at all though, you know that I LOVE sleep, like probably as much as I love chocolate and that’s really saying something. 

Keto Chocolate Chip Cookies

I don’t want to wake up early! Ever! Haha. So for me that was not ideal although for some of you I’m sure it will be. I love to sleep in on the weekends. So much so in fact, that it’s one of the main reasons I don’t have kids. I’m a night owl by nature. If I could create my ideal schedule, like if work and normal adult people stuff didn’t get in the way, it would be 2am-10am. Meaning I would go to sleep at 2am and wake up at 10am. I do my best and most clear thinking at night and it’s the only time of day that I feel actually awake, acute, insightful, and ready to take on the day. Which is kind of ironic since the day is over.

I know this about myself because every year during the Holidays, I take 2-3 weeks off for Christmas and this is the schedule my body naturally adapts to when I don’t have an alarm set. It’s what feels most natural to me and I can thrive in a state where I never feel tired or like I’m running on empty. Usually getting out of bed every morning feels like pure absolute torture to me on the daily. It has since I was a little kid and would have to go to school. Don’t even get me started on the Saturday morning screaming matches I’d have with my poor Mom who had to wake me up for soccer games. Sorry Mom. She says I love to sleep so much because I was born a month late. “You just didn’t want to get up.” 

But I digress…with Keto I would just wake up and be up up. So actually maybe we should file that under ‘A Good Thing’. I started to miss those sleepy mornings though where you wake up, but sleep still has it’s grasp on you like a tender hug, not wanting to let you out of it’s arms. So you pull the blankets up a little tighter and then roll over on to your other side and quickly slip under again. I love that feeling. Keto doesn’t. It’s like a drill Sargent snapping you awake at dawn to go run laps.

Keto Chocolate Chip Cookies

So what happened after the 100 days? Am I still doing Keto? Simply put, No. Keto is not something that I would want to permanently maintain as a lifestyle. While I absolutely loved all the rich and delicious food I got to eat on Keto, (hello bacon-wrapped jalepeño cream cheese stuffed chicken, I’m talking to you) I really missed my favorite carbs (now I’m talking to you gluten-free chocolate chip pancakes!) and began to feel deprived. For me I have to find a balance with my diet. If I deprive myself of something for too long, I get binge tendencies. Meaning if I don’t allow myself a certain type of food whether it be sweets, carbs, alcohol, etc. the second I do allow it into my life again, I tend to binge on it.  

I’ve been doing a lot of self-reflection on this topic lately, thinking about my diet as a whole, what works for me, what doesn’t. I also read this good book that really opened my eyes to some things, a book that I HIGHLY recommend. It’s called The Diet Fix: Why Diets Fail and How to Make Yours Work by Dr. Yoni Freedhoff. While I realize that this sounds like a super cheesy diet book from 1986, I promise you, it’s anything but that.

It’s basically a book about simple tips to maintain a healthy lifestyle and lose weight if that’s your goal. I mean, I have a few Lbs. I definitely wouldn’t mind saying goodbye to, ya feel me? I found this book to be full of really insightful suggestions that made so much sense I was like, “Why have I never thought of that before.” It also gets you in a different mindset about diets in general, which I think is something most of us will really benefit from. This book helped me realize that one of my big diet fails is that I restrict myself too much and then end up eating a ton of whatever that food is when I finally do let myself have it (binging tendencies). So my new mantra is “No Food is Off Limits”. I choose to stay away from gluten because it causes a ruckus if I eat it. I will eat it on occasion if it’s really worth it, but other than that I stay away from it by choice.

Keto Chocolate Chip Cookies

So let’s get back to cookies shall we! Twist my arm…so these Keto Chocolate Chip Cookies are perfection. They taste just like the real deal. I think I tested this recipe 3 times to get it just right. The first batch was…terrible, but by batch 3 we were good to go. I get my Swerve and Lily’s chocolate from Sprouts, but you can probably find them at any Whole Foods or local health food store. If not there is always the internet! What did we do without the internet? No seriously, what did we do? 

Are you doing Keto right now? Or just looking for your one fabulous chocolate chip cookie recipe to have on hand? 

Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies
Print
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 1 cup (8 ounces/227 g) salted butter, browned
  2. 2 cups (185 g) sifted fine-ground blanched almond flour
  3. 1/2 teaspoon xanthan gum
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 3/4 cup ( 165 g) Swerve brand granulated erythritol
  7. 2 teaspoons vanilla extract
  8. 2 eggs
  9. 1/2 cup (115 g) Lily's Dark Chocolate Baking Chips
  10. 1/2 bar (2 ounces/ 56 g) Lily's Dark Chocolate Baking Bar, chopped
Instructions
  1. Brown the butter by putting the butter in a medium-sized heavy-bottomed saucepan and cook over medium-low heat. Stir intermittently using a rubber spatula. As the butter melts it will start to bubble and foam. As the butter continues to cook, the color will turn from lemon yellow to amber and go from a loud bubble to quiet simmer. When the butter is ready, brown specks will have formed at the bottom of the pan and some of the specks will start to rise in the foam. The butter will also have a very pleasant nutty aroma. Remove the pan from the heat and let cool for 15 to 20 minutes, or until the pan is cool to the touch. Another option is placing the pan in the freezer for 10 minutes to speed up the cooling process.
  2. While waiting for the butter to cool, add the almond flour, xanthan gum, baking soda, and salt to a mixing bowl. Stir together using a fork until well combined; set aside.
  3. Once the butter has cooled, add the Swerve to a large mixing bowl or the mixing bowl of a stand mixer, add the butter and vanilla and mix together on medium-low speed using a hand or stand mixer until combined. Add each egg one at a time, mixing on medium-low speed after each, for about 15-30 seconds or until combined. Then add the almond flour mixture and mix again until combined. Stir in the chopped chocolate and chocolate chips by hand using a rubber spatula.
  4. Place the bowl with the cookie dough in the freezer for 15 min. to firm up the dough. While waiting for the cookie dough to firm, adjust oven rack to the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside.
  5. Once the dough is chilled use a small cookie scoop to transfer the dough evenly onto the prepared baking sheets, 12 cookies per sheet. To get visually appealing cookies, I find it helps to smooth the dough around the edges with my fingertips.
  6. Bake each sheet separately for 10-12 min. or until the edges and bottoms have browned. Slide the parchment paper or non-stick baking mat with the cookies off the baking tray and on to the counter to let cool. The cookies will have a very soft and unsolidified consistency. Don’t panic, you did nothing wrong, this is due to the Swerve. The cookies will harden as they cool and become the consistency of traditional cookies. Store any remaining cookies in a covered container for up to 3 days or freeze up to one month.
Notes
  1. For a dairy-free option, sub melted ghee for browned butter. I recommend Tin Star Foods Brown Butter Ghee.
Clean Eating with a Dirty Mind http://cleaneatingwithadirtymind.com/

105 Comments on Keto Chocolate Chip Cookies

  1. Zahra
    September 3, 2018 at 12:57 pm (11 months ago)

    These photos are amazing. I’m gonna try these

    Reply
    • Vanessa Barajas
      September 3, 2018 at 6:21 pm (11 months ago)

      Thank you! I think photographing the recipes is way more fun then actually making the recipes. haha. Eating them isn’t half bad either. 😉

      Reply
    • Cheyenne
      December 14, 2018 at 8:21 am (7 months ago)

      Just started the keto diet and saw this recipe and Can’t wait to try these🍪

      Reply
    • Leslie
      February 15, 2019 at 10:00 pm (5 months ago)

      Would like to know nutritional value.

      Reply
      • Vanessa Barajas
        March 2, 2019 at 5:45 pm (5 months ago)

        I’m not sure what the nutritional information is except the carb count is about 1g. There are websites that you can input the ingredients into and it will tell you. 🙂

  2. Christina
    September 3, 2018 at 6:18 pm (11 months ago)

    YAY! These are amazing, Vanessa! Thank you!!! I personally am not eating Keto but my husband is so I was thrilled to make these for him! Bonus – I froze a bunch of dough to have on hand for the coming weeks whenever he feels like having a cookie (which, for him, is daily). Our kids loved them too! The only thing I did differently was I had to make my own chips b/c I couldn’t find them locally. Easy enough! Just chopped up more of the Lily’s bars. I also added pecans b/c we LOVE nuts in our cookies!

    You have another winner! Browned butter is EVERYTHING. It takes cookies to a whole other level – THANK YOU FOR TEACHING ME ABOUT IT! ha, ha!!!

    I haven’t even been tempted to try Keto – not once. It sounds like torture to me. BUT what you are saying about energy is incredibly tempting. HMMM … kind of like Tiger Blood on Whole30 but better???

    Reply
    • Vanessa Barajas
      September 3, 2018 at 6:25 pm (11 months ago)

      Bwhahahahaha I can’t stop LOL-ing at your Tiger Blood reference. Yes, that’s exactly how I would describe the feeling! Bah! So funny…I’m so happy that you made them and everyone likes them! Browned butter is literally EVERYTHING. I’m so happy that it’s changed your life as much as it’s changed mine! Did I tell you I used it in mashed potatoes once?! *gasp* I don’t even think it was legal. I probably should stop talking about it before they arrest me. 😉 Thanks for making the cookies and commenting!

      Reply
      • Christina
        September 9, 2018 at 7:47 am (11 months ago)

        Okay, that sounds amazing! I will have to do that the next time I make mashed potatoes!!

        I came back to report that frozen dough makes delicious cookies!! I had to bake them 2 minutes longer but that’s it. So far, my kids’ teachers, neighbors, and friends have all loovvveeed these cookies!! Thanks for yet another out-of-the-ballpark recipe!! ❤️❤️

      • Vanessa Barajas
        September 14, 2018 at 11:37 am (10 months ago)

        Amazing! Thanks so much for the update! And so happy you’re loving them so much! 🙂

  3. Megan
    September 6, 2018 at 9:59 am (11 months ago)

    Could I use coconut sugar in place of the Swerve. I know that won’t be Keto but I don’t have swerve in hand and really want to make these!

    Reply
    • Vanessa Barajas
      September 6, 2018 at 10:47 am (11 months ago)

      Hi Megan! To be honest I have no idea how coconut sugar would work as I didn’t use it in testing since I was making a keto specific recipe. Do you have honey on hand? If so you can make the Simple Chocolate Chip Cookies or if you have maple sugar on hand (or even maple syrup to make your own, it’s SO easy) my all-time favorite Chocolate Chip Cookie recipe which is in my Cookbook and uses maple sugar. 🙂 My only concern would be the sweetness level of coconut sugar and Swerve will be vastly different. Also Swerve bakes a lot differently than traditional sugar. Hope that helps! 🙂

      Reply
  4. Stephanie
    September 10, 2018 at 4:34 pm (11 months ago)

    I made these cookies today and had good results replacing the Swerve with xylitol (1:1 ratio) since that is what I had on hand. What an interesting idea to use browned butter but it adds a nice flavor! So glad to have a healthy chocolate chip cookie recipe that actually tastes mostly like the real thing! And the dough is good too:)

    Reply
    • Vanessa Barajas
      September 14, 2018 at 11:38 am (10 months ago)

      Hi Stephanie, this is so great to hear! I’m always happy when someone shares a sub that worked well. It helps readers out so much! So happy to hear you like them. Browned butter is the answer to everything! 😉 Enjoy!

      Reply
  5. Stephanie
    September 10, 2018 at 4:39 pm (11 months ago)

    I had good luck replacing the Swerve with xylitol on a 1:1 ratio since that is what I had on hand. Love the browned butter idea-never done it with cookies before. So glad to have a healthy chocolate chip cookie recipe that actually tastes similar to the real thing!

    Reply
  6. Karen C
    September 13, 2018 at 8:11 pm (10 months ago)

    These are so tasty! Mine didn’t rise as much as yours did. Not sure why.

    Reply
    • Vanessa Barajas
      September 14, 2018 at 11:40 am (10 months ago)

      Hi Karen, I’m thinking it could be maybe a difference in cookie scoop size? I noticed on mine when the dough wasn’t scooped very high, mine came out flatter as well. When I had a tall dough scoop, they kind of got that pot belly look in the center. 🙂 Hope that helps! So happy to hear you like them so much! I’m really into chocolate chip cookies and I had to give you guys a keto recipe that was legit!

      Reply
  7. Jen
    September 16, 2018 at 2:55 pm (10 months ago)

    I am trying to do dairy free Keto and don’t want to use ghee either. What would you recommend using instead of butter or ghee?
    Thanks!

    Reply
    • Vanessa Barajas
      September 16, 2018 at 3:21 pm (10 months ago)

      Hi Jen, I guess you could try a dairy-free vegan butter like Earth Balance? I’m not familiar with those at all though, so sorry I can’t be of much help. The browned butter is what really gives the cookies their flavor and a vegan butter won’t brown. You could try butter-flavored palm shortening, but I don’t know what the ratio to butter would be for that. I’d just start with 1:1 and go from there. 🙂

      Reply
      • Lisa
        November 4, 2018 at 2:14 pm (9 months ago)

        Miyoko’s vegan butter is ah-mazing!! I am lactose intolerant. I use it for everything. It gives all my recipes that buttery taste. It is expensive. The other vegan option is Earth Balance vegan butter sticks. It also tastes very buttery.

      • Vanessa Barajas
        November 4, 2018 at 6:12 pm (9 months ago)

        Lisa you rock! Thank you SO much for helping with the dairy-free butter dilemma! XOXO

  8. Dorie Duff
    September 21, 2018 at 3:59 pm (10 months ago)

    Hi Vanessa,

    I just want you to know that you are my favorite Paleo blogger to read! You just sound like such a real and fun person – and you are hilarious! I hope that you have a lot of success with the blog with advertisers :). Ok, this may just be weird but I wanted you to know that you have another fan! I have your book, too. Oh, P.S., I’m really glad that you don’t do fashion and other stuff on the blog because that is not up my Paleo and food alley! Oh, and I am a normal 61-year-old wife, mom, and grandma – that’s all!

    Best, D

    Reply
    • Vanessa Barajas
      September 23, 2018 at 9:04 am (10 months ago)

      You just made my day! I’m so happy to hear that you have my book and that I’m your favorite Paleo blogger to read! Yay! It’s nice to know because when I write my posts I just assume no one is going to read them and just scroll right to the bottom for the recipe! So I usually just type them for myself, like a journal entry, haha. Oh man, I am not a fashipnista at all! No way! I also hate being in front of a camera, I love being behind it though! Thanks so much for following along. 🙂

      Reply
  9. Megan
    October 10, 2018 at 7:38 pm (10 months ago)

    These turned out amazing I love them so delicious thanks for an amazing recipe

    Reply
    • Vanessa Barajas
      October 15, 2018 at 4:30 pm (9 months ago)

      You are so welcome Megan! So happy you liked them! One of my favorite cookie recipes, Keto or not! 🙂

      Reply
  10. Katie
    October 15, 2018 at 8:05 pm (9 months ago)

    Hi there! My sister and I do a lot of keto baking and we were so excited for this recipe! We followed the directions to a T and they came out like little muffin tops. They didn’t set or get crunchy or chewy. Any advice?

    Reply
    • Vanessa Barajas
      October 15, 2018 at 9:47 pm (9 months ago)

      Hi Katie! Sorry to hear that you are having an issue with this recipe! Hmmm, that’s strange. I’ve had several people make them with no problems, so I’m wondering what’s going on here. Let me put my thinking cap on. Did you use Swerve brand erythritol? Did you let them cool entirely? They are super soft and fluffy until they cool completely. Are you in high altitude? Did you use real butter? Did you use Xanthan Gum? Did you use a stand mixer or a hand mixer? The only thing I can think of is one of the ingredients is off somewhere if you followed the instructions correctly. I’ve made it probably 5 times in the last few months with no issues! (Not that I’m proud of having made it 5 times. Hahaha!) I know it sucks and seems like a waste, but maybe try making them again? If I think of anything else it could be I will let you know!

      Reply
      • Marie
        November 27, 2018 at 5:47 pm (8 months ago)

        Maybe baking powder was used instead of baking soda by mistake which caused the cookies to raise?
        Will definitely give this recipe a try!

      • Vanessa Barajas
        November 28, 2018 at 1:06 pm (8 months ago)

        Could definitely be that! Great suggestion! Enjoy these cookies if you make them! 🙂

      • Cari
        January 14, 2019 at 5:45 pm (6 months ago)

        I couldn’t figure out why mine didn’t flatten like a cookie and yep! I used baking powder…will have to try again!

  11. sue
    October 20, 2018 at 5:52 pm (9 months ago)

    what size scoop do you use for these?

    Reply
    • Vanessa Barajas
      October 24, 2018 at 1:52 pm (9 months ago)

      I just used the regular sized cookie scoop that you buy at any store. I think it’s like a 1 oz. cookie scoop. 🙂

      Reply
  12. Kristen Slivka
    October 22, 2018 at 4:22 pm (9 months ago)

    Best Keto CC chip cookie I tried!! Love them!

    Reply
    • Vanessa Barajas
      October 24, 2018 at 1:51 pm (9 months ago)

      Yay! So happy you like them! I need to make a batch soon, I need some cookies in my life! 🙂

      Reply
  13. Nicole
    October 27, 2018 at 1:09 pm (9 months ago)

    Do you have the nutritional info on these cookies?! I am so excited to make them!

    Reply
    • Vanessa Barajas
      October 30, 2018 at 12:01 pm (9 months ago)

      Hi Nicole! The carb total is 1g net carbs per cookie. 🙂 If you need the rest of the nutritional information you can type in the recipe ingredients here and it will give you the breakdown! 🙂 Enjoy!

      Reply
  14. Francesca
    November 6, 2018 at 6:01 am (9 months ago)

    These look wonderful, are they hard crunchy cookies or soft chewy ones?

    Reply
    • Vanessa Barajas
      November 28, 2018 at 1:05 pm (8 months ago)

      These are soft cookies, they do get a little crispy around the edges if you hit the right spot, but that’s about it. Very similar to just like a regular chocolate chip cookie recipe. 🙂

      Reply
  15. Kaitlyn
    November 27, 2018 at 8:09 pm (8 months ago)

    I made these and followed the recipe to a T, and they came out super flat. Like one big cookie. I tried freezing the dough longer, then j tried making the dough into balls and freezing the balls, and then I realized. I’m at 4200 ft elevation, I’ve always had to add more flour to cookie dough. I was nervous since I’ve never made keto cookies before, but I added more flour to the remainder of my dough (about 1/4 cup to half the dough so 1/2 cup to the full batch) no more sheet cookies! Great recipe, they taste great!

    Reply
    • Vanessa Barajas
      November 28, 2018 at 1:00 pm (8 months ago)

      That elevation will get you every single time! So happy you figured out that’s what it was and was able to save the day! 🙂

      Reply
  16. Shari
    December 25, 2018 at 4:38 am (7 months ago)

    Ooooh your pictures are L-O-V-E-L-Y! I don’t like cookies (i know i’m weird) but would definitely try yours! The thing is I react to xanthan gum (and most gums) – is there another substitute you could recommend please? TIA xoxo

    Reply
    • Vanessa Barajas
      January 13, 2019 at 3:33 pm (6 months ago)

      You could just try them without the gum. They may just not hold together as well, but if you’re just eating them, who cares right?! 😉

      Reply
    • Sheila
      April 12, 2019 at 4:22 pm (3 months ago)

      Hi Shari,
      I followed “Keto Connect” recipe for making chocolate chip cookies and they used beef gelatin to hold their cookies together. When I made them I tasted no beefy flavor so it’s a great alternative.

      Sheila M.

      Reply
  17. Amanda
    January 12, 2019 at 1:44 pm (6 months ago)

    About to throw these in the oven! I’m curious how you got 1 net carbs though. I’m coming up with 10.3 carbs with 7 dietary fiber, equaling 3.3 net carbs. I used the exact ingredients you did. Makes 24 cookies correct?

    Reply
    • Vanessa Barajas
      January 13, 2019 at 3:44 pm (6 months ago)

      Hmmm, well the butter, eggs, Swerve are all 0g and Lily’s is 2g per serving and the almond flour is 2g per 1/2 cup so the almond flour would be 8g, the Lily’s would be 16g, so 16 + 8 is 24g and 24 divided by 24 is 1g. I’m counting net, so no fiber. I also suck at math which I believe I mentioned in this post. HaHa! The other test is I’ve eaten probably 8 of these in one day (not proud of that) and I’ve still had a very dark purple keto test strip. I’d say go with your count though or whatever you feel comfortable with. 🙂

      Reply
  18. Karen
    January 13, 2019 at 3:07 pm (6 months ago)

    Any clue on the carb count? Or did I miss that? About to go mix these up.

    Reply
    • Vanessa Barajas
      January 13, 2019 at 3:44 pm (6 months ago)

      I got 1g per cookie and someone else got 3g per cookie so it’s like a choose your own adventure! Enjoy. 😉

      Reply
      • Karen
        January 13, 2019 at 4:00 pm (6 months ago)

        Thanks for the quick reply. The browned butter IS amazing. They’re baking now.

  19. Bonnie
    January 15, 2019 at 5:21 pm (6 months ago)

    Do you have to put them in freezer for them to spread when baking? I was able to scoop without freezing but they stayed in big blobs???

    Reply
    • Vanessa Barajas
      January 17, 2019 at 4:05 pm (6 months ago)

      They should definitely spread while baking, did you accidentally use baking powder? Another reader had the same issue and realized she accidentally used baking powder instead of baking soda. The two are definitely not interchangeable. 🙂

      Reply
  20. Anthony
    January 20, 2019 at 1:25 am (6 months ago)

    I seen that you press around the edges to make it prettier but do you have to actually flatten it to get a cookie shape, or does it flatten itself in the oven?

    Reply
    • Vanessa Barajas
      January 30, 2019 at 1:50 pm (6 months ago)

      This is a great question! I usually find that they spread fine on their own, but if I get one that is really high for some reason, like it was a bigger scoop, then I’ll press it down a little bit. I was thinking about doing an Instagram story of me making these to show exactly what I do because I think for some people they flatten too much, and others they don’t flatten at all, and I’ve made this recipe like 100 times without any issues so I wonder if maybe people seeing me make it would help? What do you think?

      Reply
  21. Laura
    January 22, 2019 at 5:37 pm (6 months ago)

    Oh my gosh so good! I just started keto and the one thing I crave (besides all fruit ;), is chocolate chip cookies! And ones with the same consistency, a little crunch, carby (tasting), as real chocolate chip cookies, this is the best recipe by far!!!! I added everything up and got 1.9 net carbs (only substites were cornstarch for Xanthan Gum because I didn’t have it, not sure if I needed to even add it at all though!….and Erythritol in place of Swerve).
    The only thing I don’t like is the strange Erythritol taste…..is Swerve a lot better or do you still get a slightly strange taste? I just didn’t want to go buy ANOTHER expensive sweetener but if it does actually taste more like regular sugar I will!
    Thanks for the awesome recipe!!!!! P.s. browning the butter is such a great addition 🙂

    Reply
    • Vanessa Barajas
      January 30, 2019 at 1:46 pm (6 months ago)

      Dude I feel you with buying all the expensive specialized stuff! I have never tried plain non-branded erythritol so I just don’t know if there is a taste difference. I’ve only ever used Swerve in anything keto that I’ve made and actually really like it! I’m super picky about sweeteners too, like I can’t stand how Stevia tastes and refuse to use it in anything because I absolutely despise it, so… I would say the next time you’re out grocery shopping just grab a bag of Swerve and see how you like it? Good luck because we all need cookies in our lives! 😉

      Reply
  22. Ashley Johnson
    January 28, 2019 at 4:38 pm (6 months ago)

    Do these have the cooling effect that often accompanies erythritol?

    Reply
    • Vanessa Barajas
      January 30, 2019 at 1:39 pm (6 months ago)

      I have heard people talk about that with erythritol, but I don’t think I’ve ever experienced it myself? I’ve heard people compare it to mint, but I haven’t really noticed it? Maybe because I’m eating them warm? Sorry I can’t be more helpful! Is that something you don’t like about erythritol?

      Reply
      • Ashley
        January 31, 2019 at 9:12 am (6 months ago)

        I’ve heard people say they don’t notice it but my hubby and I can’t get past it. It is like peppermint without that flavor and it kind stings our tongues.
        I’m trying different methods to counter the cool effect because I do hate it but out of the sweeteners, it’s the best. So I’m trying this recipe with some protein powder. We’ll see how it goes!

      • Vanessa Barajas
        February 5, 2019 at 10:06 am (6 months ago)

        So strange! These definitely don’t have a stinging sensation. Maybe just grab a bag of Swerve and see if it causes the same reaction? Good luck! 🙂

  23. Bianca
    January 30, 2019 at 1:30 pm (6 months ago)

    Do you think these would work with monk fruit sweetener instead of swerve? It’s all I have and I really want to make them now! Lol

    Reply
    • Vanessa Barajas
      January 30, 2019 at 1:37 pm (6 months ago)

      Hahaha! You are so my people! Must have cookies NOW! Lol. To be honest I have no idea, I’ve never tried making them with monk fruit before so I can’t say if it would work or not and I’m not sure what the sub ratio would be just in case monk fruit is sweeter or less sweet than Swerve. Sorry, I know that doesn’t help at all! I would say just try it and see what happens but first maybe google a ratio sub for Swerve to monk fruit, I’m sure someone has done it before! Good luck!

      Reply
      • Bianca
        January 30, 2019 at 3:11 pm (6 months ago)

        Cool! I’m trying it, I’ll let you know how it works. Or I should say, I tried, the dough is chilling now. One more question, do they have salt sprinkled on top?

      • Vanessa Barajas
        February 5, 2019 at 10:07 am (6 months ago)

        In the picture I did sprinkle salt on top! Just because I am obsessed with salty sweet! It’s my favorite flavor combo! So the salt is optional. 🙂

  24. Kay
    February 3, 2019 at 10:36 am (6 months ago)

    Ok….so ur a genius Vanessa. I just made these and at first I was like “what the heck with the the browned butter??”, I had never heard of that, but I did as I was instructed…lol. and OMG these cookies are the bomb! I’ve tried many Keto ccc and have liked zero. Love these tho! Thanks for sharing.

    Reply
    • Vanessa Barajas
      February 5, 2019 at 10:04 am (6 months ago)

      Haha! Browned Butter is literally my FAVORITE ingredient in life! It works in sweet recipes SO well and also in savory ones! I have a delicious Sage and Browned Butter Spaghetti Squash recipe that I make and it’s SOOOOO good! So happy you finally found a CCC that you love! 🙂

      Reply
  25. Walethea
    February 4, 2019 at 3:46 am (6 months ago)

    I made these cookies last night and they were delicious. As close to a real chocolate chip cookie I’ve made since starting Keto! After reading the comments, I realized I used baking powder instead of baking soda as well.😩. The first batch was puffy. For my second batch I used less dough and flattened them quite a bit before baking. I also wound up with a bonus of 12 additional cookies!!👏👏👏. So 36 cookies in total!! Since I am a huge nut fan I added about 1 cup of pecans because I didn’t have any walnuts on hand. Great recipe!! I will be making these again! Next time I will remember to use the baking soda!!

    Reply
    • Vanessa Barajas
      February 5, 2019 at 10:03 am (6 months ago)

      Yay! So happy to hear these were such a huge hit! The browned butter makes the BIGGEST difference in making them taste like legit cookies! 🙂 Definitely try again with baking soda, haha. It happens to the best of us. 😉

      Reply
  26. Lorraine Richter
    February 5, 2019 at 5:07 pm (6 months ago)

    I loved this recipe. I used monkfruit instead of swerve. I also did not chill the dough. They turned out soooooooooooooo good. It made 21 coookies. What is the carb count per cookie?
    Thanks

    Reply
    • Vanessa Barajas
      February 13, 2019 at 10:24 am (5 months ago)

      Hi Lorraine, oh great to know monk fruit worked! Did you just use the same amount? It’s always great for readers when they find a good sub so thanks for sharing! My carb count is 1g, but I’ve had another reader calculate 1.9g. It could be that we are using different almond flour or something or different sugar-free chocolate. I’ve eaten like 6 in one day and had a very dark purple keto test strip. 🙂 So happy you liked them!

      Reply
  27. Danielle
    February 8, 2019 at 6:22 am (5 months ago)

    These were wonderful!! Thank you so much for sharing. My husband has been doing keto for almost 9 months now and it has been difficult to find a recipe that resembles the real thing! Do you happen to have the full nutritional facts? We are big into tracking as of now. Thank you 🙂

    Reply
    • Vanessa Barajas
      February 13, 2019 at 10:22 am (5 months ago)

      Hi Danielle, so happy to hear these were such a hit! My carb count on these is 1g per cookie, but I’ve had someone else say they calculated 1.9g. It could be that we were using different almond flour or something. As far as calorie count or fat grams, I don’t have that information off hand, but there are a few sites online where you can just input the ingredients and it will calculate for you! 🙂

      Reply
  28. Ann
    February 9, 2019 at 12:51 pm (5 months ago)

    I want to try these because I am tired of eating whipped cream for my dessert! How many can I eat?? 🤗

    Reply
    • Vanessa Barajas
      February 13, 2019 at 10:20 am (5 months ago)

      Haha! Love it! My carb count on these is 1g, but another reader got 1.9g per cookie. It could be because we were using different almond flour or something, but I can say, and I wouldn’t file this under things I’m proud, but I’ve eaten like 6 in one day and still had a very purple keto test strip. 🙂 So do you boo!

      Reply
  29. Tory
    February 10, 2019 at 12:28 pm (5 months ago)

    Hello Vanessa, have you made these with coconut flour… if so, how much did you use? TIA

    Reply
    • Vanessa Barajas
      February 13, 2019 at 10:17 am (5 months ago)

      Hi Tory, I haven’t made them with just coconut flour. I find that when I use coconut flour in receipes I can only use it in a small amount. I like to use it with other GF flours to make a blend, otherwise it just doesn’t ever come out right if I use it alone. Hope that helps!

      Reply
  30. CookieBee🍪🐝
    February 14, 2019 at 12:48 pm (5 months ago)

    Hi!
    I would LOVE to try these cookies but there is no shop at my town which has xanthan gum.
    What could I use instead of xanthan gum? Maybe gelatin? I hope someone can help 😕❤

    Reply
    • Vanessa Barajas
      February 15, 2019 at 10:38 am (5 months ago)

      I just had a reader say they left out the Xanthan gum and the recipe came out fine! I’ve never tried it before, but I use the gum for texture and binding. I say go for it and see what happens! Good luck, let us know how it goes! 🙂

      Reply
  31. Lynda
    February 14, 2019 at 7:03 pm (5 months ago)

    I made these today on VDay for my husband and I.I am on keto and he is a diabetic.We haven’t had cookies in a while.I use monkfruit sugar with same amount called for and left out xanthan gum.Really great cookies no issues.Great recipe!!Thanks so much!

    Reply
    • Vanessa Barajas
      February 15, 2019 at 10:36 am (5 months ago)

      Awesome! Great to hear, thank you for sharing and I hope you had a wonderful Valentine’s Day!

      Reply
  32. Darla
    February 18, 2019 at 9:28 pm (5 months ago)

    I made these and they are amazing. I was curious about the nutritional values..carbs, fat and calories. I didnt see them posted anywhere. Thanks😊

    Reply
    • Vanessa Barajas
      March 2, 2019 at 5:47 pm (5 months ago)

      So happy you liked them! The carb count is about 1g. 🙂 I don’t have the rest of the nutritional information, but there are websites where you can put in the ingredients and it will tell you. 🙂

      Reply
  33. Alicia
    February 21, 2019 at 5:48 pm (5 months ago)

    If you have a handle on keto and miss carbs, you should check out Trim Healthy Mama! 👍

    Reply
  34. Lisa love
    March 1, 2019 at 6:15 pm (5 months ago)

    If I cant get serve or monkfruit, then what can I sub for this? Stevia? Or nay?

    Reply
    • Vanessa Barajas
      March 2, 2019 at 5:50 pm (5 months ago)

      I wouldn’t use stevia. I’ve never tested it with stevia and stevia has such a strong flavor profile that I’m not sure how much you would need to use or how it bake. Sorry! I’d just wait until you can get your hands on some Swerve! 🙂

      Reply
  35. Amy
    March 2, 2019 at 5:19 pm (5 months ago)

    Ghee is considered dairy, as it is clarified butter. As someone with a dairy allergy, I’m sure your readers would appreciate accurate info on that.

    Reply
    • Vanessa Barajas
      March 2, 2019 at 5:53 pm (5 months ago)

      Hi Amy! Actually the ghee that I use and recommend, Tin Star Browned Butter Ghee is 100% dairy-free, lactose-free, and casein-free and each batch is tested make sure! I know several people who can’t eat dairy and have absolutely zero issues with the ghee I recommend. So there is some accurate information for you girlfriend! 😉

      Reply
  36. Dani
    March 4, 2019 at 5:18 pm (5 months ago)

    these are my favourite cookies ever!! Been keto almost 1.5 years, and I make them often. I don’t even use sugar free chocolate chips. I use 99% dark bar shredded up and add that instead. Love the dark chocolate with the sweetened cookie!! ty so much!

    Reply
    • Vanessa Barajas
      March 13, 2019 at 3:03 pm (4 months ago)

      What a fantastic idea to just use dark chocolate!!! I love it! Thanks for sharing and I’m so glad they are your favorite! Makes me so happy to hear. 🙂

      Reply
  37. Shanob
    March 4, 2019 at 7:41 pm (5 months ago)

    Is it safe to freeze the batter if I only want to bake half the batch?

    Reply
    • Vanessa Barajas
      March 13, 2019 at 3:02 pm (4 months ago)

      Absolutely! You can even roll into a log, freeze, and slice for when you only want one or two! 🙂

      Reply
  38. Irma
    March 5, 2019 at 3:09 pm (5 months ago)

    These are really tasty but I was hoping for crunchy outside and chewy inside…they look it on the pic. Mine turned out soft and caky even after refrigerating…I used erythritol…could that be why?

    Reply
    • Vanessa Barajas
      March 13, 2019 at 3:01 pm (4 months ago)

      Maybe try again with Swerve brand? That’s what I used. They definitely aren’t cakey, but are soft on the inside.

      Reply
  39. Rachel
    March 19, 2019 at 1:15 pm (4 months ago)

    Hi, I am in the process of making these and I think I may have to start over, lol. I used baking powder instead of baking soda 🙁 I added the correct one in so now I have both in the mix. Think these will still turn out decent?

    Reply
    • Vanessa Barajas
      March 24, 2019 at 1:47 pm (4 months ago)

      Oh no! From what I’ve heard other people have made the same mistake (it’s so easy to) and they didn’t come out right. Soooorrrry. Baking soda for sure and definitely worth the redo!

      Reply
  40. Melissa
    April 1, 2019 at 3:56 pm (4 months ago)

    This recipe should be illegal! DAYUMMMMM! Keto or not, brown butter for the win. The fact that it’s Keto is just the icing on the cake, uh, cookie.

    Reply
    • Vanessa Barajas
      April 1, 2019 at 5:01 pm (4 months ago)

      Haha! This might be my favorite comment! Browned butter is life!!! I use it in my baking ALL THE TIME and it adds so much depth and flavor! So happy you enjoyed these! Thanks for coming to comment and make me laugh! 🙂

      Reply
  41. Karen Stringer
    April 2, 2019 at 5:19 pm (4 months ago)

    These tasted great! I had trouble with mine spreading to much. I followed the recipe exactly. Even put them in the freezer for a few minutes. Mine don’t look like yours. Any advice on this?

    Reply
    • Vanessa Barajas
      April 16, 2019 at 9:25 am (3 months ago)

      Hi Karen, hmm I’m not sure, I’ve never had this issue before. I know a lot of people have been accidentally using baking powder instead of baking soda?

      Reply
  42. Lucy
    April 7, 2019 at 1:20 pm (4 months ago)

    This recipe is great, the smell of that butter 😍..
    Thank you so much for this, baking seems to be the only weakness on Keto, but with your recipe, and others,it seems to make it easier!
    Thank you

    Reply
    • Vanessa Barajas
      April 16, 2019 at 9:26 am (3 months ago)

      How amazing is the butter?!?! They should make browned butter scented candles, haha. So happy you like this recipe! 🙂

      Reply
  43. Shyle
    April 18, 2019 at 1:47 am (3 months ago)

    Is the consistency of the cookie batter does really spread before i put it on the fridge?

    Reply
    • Vanessa Barajas
      May 21, 2019 at 3:30 pm (2 months ago)

      The batter doesn’t really spread if it’s not refrigerated, it just doesn’t seem firm enough scoop and would probably spread super flat during baking. I like to chill the dough and let it rest before baking and the chilling makes it scoop easier too. 🙂

      Reply
  44. Emily
    May 9, 2019 at 1:28 pm (2 months ago)

    Thank you for this recipe! by far the best cookies I have tried! One thing I did different was add 1/3 cup granulated swerve and 1/3 cup brown sugar swerve. Incredible! These taste pretty darn close to the cookies my mom always made growing up!

    Reply
    • Vanessa Barajas
      May 21, 2019 at 3:28 pm (2 months ago)

      I didn’t even know they made brown sugar Swerve! You…are a genius!!! I bet they were so good! So happy you like them! 🙂

      Reply
  45. Michelle
    June 28, 2019 at 9:12 pm (3 weeks ago)

    I would not say that erythritol is “clean” eating. The human body cannot absorb it, and if you eat to much of it then you will have bathroom issues… because it is not food. I was hoping there would be real food that really is clean in this recipe 🙁

    Reply
    • Vanessa Barajas
      July 1, 2019 at 10:57 am (3 weeks ago)

      I have probably 40 other cookie recipes that don’t use Erythritol, just saying. 😉

      Reply
  46. Cathleen
    June 30, 2019 at 11:08 am (3 weeks ago)

    I go on and off “keto” mostly staying at 100 or less carbs a day. I can always tell when I’m in the “ketone zone” because I can’t sleep. Thanks for the recipe with real ingredients that you have on hand. Can’t wait to try it.

    Reply

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