Try my favorite Bakery Style Keto Chocolate Chip Cookies that are perfectly crisp on the outside and gooey in the center! Each giant cookie contains about 4 net carbs!
I am so excited to introduce you to these perfect Bakery Style Keto Chocolate Chip Cookies! This homemade cookie recipe is easy to make, naturally gluten, grain and refined sugar free.
It yields deliciously thick, beautiful cookies that are loaded with dark chocolate! These keto-friendly cookies are crisp at the edges, and gooey at the center. It truly is the perfect low-carb chocolate chip cookie! Can I get an amen?!
If you are a true cookie lover, you are probably no stranger to my super popular Keto Chocolate Chip Cookie Recipe. It has over 500 five star reviews and is the most popular recipe on my website. This Bakery style version has the same delicious taste, but they are gigantic! Not only are they huge in size, but they contain no nuts, only chocolate.
Ingredients for Bakery Style Low Carb Cookies
- Almond Flour: I do not suggest any substitutions. This recipe was formulated for super fine almond flour only.
- Baking Soda, Baking Powder, Salt: You need all three to make the perfect chewy cookie.
- Salted Butter: if you are sensitive to salt, you can use unsalted. Otherwise, I recommend salted.
- Golden Monkfruit: a keto-friendly sweetener perfect in these cookies
- Vanilla extract
- Egg: size large
- Lilly’s dark chocolate chips
How do you make Bakery Style Keto Cookies?
In a small bowl, combine the almond flour, baking soda, baking powder and salt. Next, beat the cool (not room temperature) butter, golden monkfruit sweetener (keto brown sugar substitute) and vanilla extract in stand mixer bowl until creamy.
Add the egg and egg white, then beat the mixture on low speed. Gradually pour in the almond flour mixture. Lastly, mix in Lilly’s Dark Chocolate Chips. Chill the mixture at least 2 hours, preferably overnight.
When ready to bake, preheat your oven to 350 degrees. I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom, and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet, lightly spray your pan with cooking spray and set aside.
Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced. Give your cookies a considerable amount of space as they will grow quite a lot while baking.
Bake for 10 minutes, remove from the oven, and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy. Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.
Can I use Coconut Flour?
No, this recipe works best with almond flour. I do not recommend making any substitutions.
Tips for the BEST Bakery Style Chocolate Chip Cookies
- Use a silicone baking mat. Truly, these are worth the minor investment. They make clean up a breeze and they help prevent over baking. Your cookies will cook more evenly and result in an overall better dessert.
- Chill the dough. If you want a quick cookie, this isn’t the recipe for you. You absolutely must chill the cookie dough at least two hours, though the BEST results will occur if you chill 24 hours. This allows the butter time to solidify completely and results in a thick, chewy cookie instead of a thin, crispy one.
- Mold the Cookie. This recipe calls for one step others do not. We bake the cookies 10 minutes, remove from the oven and then use a silicone spatula to push the cookie edges back toward the center. Basically you are helping to reduce the spread of the cookie and it creates those nice ripples you see in bakery style cookies.
This isn’t necessary for other cookies that contain wheat gluten because the elasticity of gluten helps to keep the shape of the cookies. This recipe has no gluten, of course, so we need to help it achieve those results.
How many cookies does this recipe make?
This recipe makes 14 very large chocolate chip cookies. Each cookie will be between 3-4 inches in diameter when baked and cooled. Don’t forget to read through the tips and tricks above for the best results.
Other Keto Cookie Recipes
- The BEST Keto Chocolate Chip Cookie Recipe
- Keto Sheet Pan Cookies
- Low Carb Strawberry Thumbprint Cookies
Other Keto Desserts
- The Best Keto Lemon Bars (under 3 net carbs a slice)
- Keto Chocolate Cheesecake (with a chocolate covered strawberry on top!)
- Peanut Butter Fudge (2 net carbs a slice)
- Keto Fruit Pizza (yes! It’s really low carb!)
Bakery Style Keto Chocolate Chip Cookies
Try my favorite Bakery Style Keto Chocolate Chip Cookies that are perfectly crisp on the outside and gooey in the center! Each giant cookie contains about 4 net carbs!
Ingredients
- 1 3/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) salted butter, softened slightly
- 3/4 cup packed brown sugar (golden monkfruit)
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg white
- 1 1/4 cup Lilly's chocolate chips
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl.
- Next, beat the cool (not room temperature) butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, egg white and beat the mixture on low speed.
- Gradually pour in the almond flour mixture.
- Lastly, mix in Lilly’s Dark Chocolate Chips.
- Chill the mixture at least 2 hours, preferably overnight. DO NOT SKIP THIS STEP!
- When ready to bake preheat your oven to 350 degrees.
- I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside.
- Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced.
- Give your cookies a considerable amount of space as they will grow quite a lot while baking.
- Bake for 10 minutes, remove from the oven and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy.
- Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 14 large cookies Serving Size: 1 cookieAmount Per Serving: Calories: 190Total Fat: 13.1gCholesterol: 30.7mgSodium: 89mgCarbohydrates: 9.9gNet Carbohydrates: 4.8gFiber: 5.1gSugar: 0.6gProtein: 3.4g
Medha@+Whisk+&+Shout says
Jennifer S says
Caitlin says
Maebells says
Gayle @ Pumpkin 'N Spice says
Maebells says
Katalina @ Peas and Peonies says
Maebells says
Jennifer says
Maebells says
Danielle says
Maebells says
Alyssa @ My Sequined Life says
Maebells says
Amanda says
Maebells says
Becky | The Cookie Rookie says
Maebells says
amanda @ fake ginger says
Maebells says
Natalie+@+Tastes+Lovely says
Maebells says
Jess @ Flying on Jess Fuel says
Maebells says
Shelby @ Go Eat and Repeat says
Maebells says
Tonia from TheGunnySack says
Maebells says
Denise | Sweet Peas & Saffron says
Maebells says
Izzy says
Maebells says
ana@ Muy Delish says
Maebells says
Andi @ The Weary Chef says
Maebells says
Jessica @ Sprinkle Some Sugar says
Maebells says
Connie | URBAN BAKES says
Maebells says
THE HUNGRY MUM says
Maebells says
Dorothy @ Crazy for Crust says
Maebells says
soultatva says