Keto Chocolate Chip Cookies

Like the lemon almond butter muffins, today’s keto chocolate chip cookie recipe originates from the 30-Day Keto Meal Plan.

That recipe uses almond flour, but since there are two jars of almond butter in my pantry (and they are comparable ingredients), I went with the substitution. The results are remarkable.

If your almond butter is roasted, the flavor of this delicious treat becomes more intense.

This batch was my first time using a silicone baking mat (to replace parchment paper) and a commercial sheet pan, both of which performed great.

I have several cheaper baking sheet pans, but all of them warp in the oven. Not this one. It has been particularly problematic while making bacon because grease would splatter everywhere.

But instead of thinking of a dirty oven, let’s focus on these warm cookies with melted dark chocolate goodness…

It never ceases to amaze me that you can eat sinfully sweet foods without the guilt on the keto diet.

Please give this keto chocolate chip cookie recipe a try, and hit the share button if you enjoy!

Here are the directions:


Nutrition (Per Serving)

  • Number of Servings – 10
  • 154 Calories
  • Fat – 14 g
  • Protein – 4 g
  • Carbohydrate – 5 g
  • Fiber – 2 g
  • Sugar – 1 g
  • NET CARBS – 3 g


  • Prep – 10 minutes
  • Cook – 15 minutes
  • Total – 25 minutes

Printable PDF

Step 1

Preheat oven to 350 °F

Step 2

In a small saucepan, melt the butter and almond butter on low heat

Step 3

In a large bowl, combine the coconut flour, chocolate chips, erythritol, baking soda, stevia, and salt

Step 4

Mix an egg and vanilla extract into the wet ingredients

Step 5

Stir together the dry and wet ingredients into a dough

Step 6

Scoop 10 cookies onto a parchment-lined baking sheet

Step 7

Bake for 12-15 minutes until the edges just begin to brown