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Keto Chocolate Chip Cookies (about 1 net carb)

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This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Perfect Keto Cookies

I have been working on making the perfect Keto Chocolate Chip Cookies and today, I’m finally sharing it with you! These cookies have all the hallmarks that I think a good homemade chocolate chip cookie should have. They are soft and chewy, crisp around the edges but tender on the inside and packed with dark chocolate and pecans! You truly will not believe these cookies are low carb!

P.S. – If you can’t decide between cheesecake and cookies, I have the PERFECT solution: Keto Chocolate Chip Cookie Cheesecake Bars! Gluten free, easy to meal prep, and under 5 net carbs per bar. If you prefer giant, bakery-style cookies, these Chewy Gluten-Free Chocolate Chip Cookies work great with keto sweeteners, too!

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

What ingredients do you need to make Keto Chocolate Chip Cookies?

Here’s a quick overview of what you’ll need and possible substitutions. For exact measurements, keep scrolling down to the printable recipe card near the bottom.

  • Almond Flour – I don’t recommend any substitutions.
  • Baking Soda and Salt: provides lift for the cookies and aids in providing the correct texture.
  • Unsalted Butter – I haven’t used any butter substitutions in this recipe, but dairy-free butter would likely work.
  • Golden Monkfruit – This is the raw sugar replacement, but you could use the Swerve or Splenda equivelent if you prefer. I believe brown sugar replacements would likely also work.
  • Vanilla extract and Egg – I’ve not tried any egg substitutes. If you wanted to swap out flavors, you could use a different extract, but I love the classic cookie flavor that comes from vanilla.
  • Lily’s dark chocolate chips and Pecans – These are the mix-ins we all love! Feel free to use semi-sweet, white chocolate, macadamia nuts, or other sugar-free ingredients you might prefer.

You’ll also want a small mixing bowl, a stand mixer with bowl, a silicone spatula, a small cookie dough scoop, a silicone liner or cooking spray, a baking pan, and an oven.

perfect keto chocolate chip cookies on a baking sheet

What flour do you use to make Keto Chocolate Chip Cookies?

I have tested this with both almond flour and coconut flour and also a mixture. Simply using almond flour had the best results for this recipe, hands down. However, if you prefer coconut flour I suggest these Keto Dark Chocolate Cookies. They require only coconut flour and are just three net carbs for a large cookie. 

How do you make Keto Chocolate Chip Cookies?

These tasty sugar-free cookies are easy enough for beginner bakers and those new to keto ingredients! Here’s a step-by-step guide to making these easy chocolate chip cookies.

Make keto cookie dough

In a small bowl, mix together your almond flour, baking soda, baking powder, and salt. Set this aside for now.

golden monk fruit and butter in a glass bowl
creamed butter and golden monk fruit

In a stand mixer bowl, beat your butter, golden monk fruit sweetener, and vanilla extract until nice and creamy. Add in the egg and beat on low.

egg with creamed monk fruit and butter
mixer beating egg into creamed butter and monk fruit

Once it’s well-combined, slowly start pouring in the flour mixture, allowing the mixer (still on low) to form the dough. Continue until you don’t see any streaks of flour remaining.

almond flour, baking soda, baking powder, and salt being beaten into the wet keto cookie dough ingredients
keto cookie dough without any mix-ins

Fold in pecans and chocolate chips until well-combined. If making a double batch for freezing, you could wrap this dough in several layers of plastic and freeze or freeze after scooping; whichever works best for you!

chocolate chips and pecans mixed into the keto cookie dough

Chill & prep

Place the bowl of cookie dough in the fridge and chill for at least 30 minutes. If possible, chill even longer–You’ll get the best cookie from a dough that has had time for the flour to absorb moisture and for the butter to resolidify.

When you’re nearing the end of your chill time, preheat your oven to 350 degrees. Line a baking pan with a silicone baking sheet to help prevent overcooking the bottom of the cookies and ensure even cooking. If you don’t have silicone liners, at least spray the pan with cooking spray to prevent the cookies from sticking.

Scoop & bake

Using a small cookie or ice cream scoop drop the chilled cookie dough onto the baking sheet evenly spaced. Bake for 7-9 minutes or until golden brown and lightly set. Top with sea salt if you desire. 

best keto chocolate chip cookie dough with pecans

How to store keto cookies

These cookies are best within 3 days in an airtight container on the countertop or in a lunchbox, about a week in the fridge, or up to 3 months in the freezer.

Best ways to freeze cookies:

  • Uncooked, unscooped – You can wrap cookie dough in several layers of plastic wrap, then store in a freezer bag up to 3 months before thawing overnight in the fridge, scooping, and baking.
  • Uncooked, individual cookies scooped – Freeze scooped cookie dough in a single layer, not touching on a plate or baking sheet. After 2-4 hours when scoops are solid, toss into a freezer bag and use within 2-3 months. Bake from frozen, just add a minute or so to your baking time.
  • Baked cookies – Place completely cooled, cooked cookies into a freezer bag and eat within 1-3 months. To keep them safe from freezer burn so that they’ll last longer, stack 2-3 cookies together and wrap in several layers of plastic wrap, then store in freezer bag.

How many carbs are in Keto Chocolate Chip Cookies?

This recipe makes 26 delicious cookies packed with dark chocolate chips and pecans. As written these scrumptious Keto Chocolate Chip Cookies have just 1.1 net carb each! You can find the full nutritional information at the bottom of the printable recipe card below.

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Most keto cookies require chilling because the ingredients simply do not act like your normal gluten-and-carb-filled cookies. It takes time for the flour to soak up the wet ingredients, and being impatient just leads to a sad, vaguely-sweet mess. If you don’t have time to chill the dough, this particular recipe is not for you. HOWEVER….

Don’t give up hope yet! These Keto Sheet Pan Cookies require no chilling or scooping, are ready in 25 minutes, and have just 1.5 net carbs each (and yes, there’s a double chocolate version!). This Keto Skillet Cookie doesn’t require chilling and can be cooled and on plates in about 40 minutes. If you need to satisfy that sugar craving RIGHT NOW, this Air Fryer Brownie is AMAZING–Ready in 10 minutes, a single serving (so no temptation to overindulge) and under 5 net carbs.

What are some other keto desserts?

One that that many people find difficult when starting keto is that sugar is off limits. For many people that is a nonstarter. However, there are many great sugar alternatives which can help satisfy your sweet tooth and stay on your low carb diet.

My two favorite sweeteners is Swerve, which is a natural zero calorie sweetener that has no effect on your blood sugar. It comes in granular, brown sugar and confectioners. I also really like monkfruit sweetener, which is what I used here. For some Swerve can have a “cooling” effect after they eat (it doesn’t for me) so for those people monkfruit is a very good keto friendly sweetener (and it also comes in granular, powdered, or golden/brown sugar). 

Fudgy Keto Cheesecake Brownies with a thick cheesecake swirl! An easy Keto dessert!

For the most part, you can find a keto recipe for just about any classic dessert, however I wanted to share a few I love. One of my favorites are these Keto Cheesecake Stuffed Brownies. They combine two of my favorite treats into one delicious dessert. And at around 2 net carbs a slice this is something you can fit right into a keto lifestyle. Some other keto recipes I love are:

Want more? Check out this list of 40+ of the BEST Keto Desserts!

Other Keto Cookies

I’m a big fan of cookies–I couldn’t give them up when going low-carb and gluten-free. If you are also a big cookie fan, you might want to bookmark this list of The BEST Keto Cookies! Here are some of my personal favorites:

  • Flourless Peanut Butter Chocolate Chip Cookies — Keto flours can be so expensive… This recipe is a great treat without using any flour at all. 3.3 net carbs each!
  • Keto Cake Mix Cookies — Supremely easy, and the flavor options are endless! Just 1.1 net carbs each.
  • Keto Cookie Dough Bites — Not a baked cookie but the perfect safe, low-carb, and gluten free option if you miss eating that cookie dough straight out of the bowl! 1.2 net carbs each.
  • Gluten Free Chocolate Cookies — 2.4 net carbs a piece and perfect for the chocolate lover! It’s also a great cookie for decorating if you like to dress yours up!
  • Keto Kitchen Sink Cookies — When you want all the things, this is the best go-to dessert! Packed with tons of delicious extras and still only 2.8 net carbs each.
This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Keto Chocolate Chip Cookies

Yield: 26
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup golden monkfruit sweetener (red package)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's sugar free chocolate chips
  • 1/2 cup chopped pecans

Instructions

    1. Preheat your oven to 350 degrees.
    2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
    3. Next, beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
    4. Add the egg, beating the mixture on low.
    5. Gradually pour in the almond flour mixture and beat on low speed until combined.
    6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
    7. Chill the mixture for 20-30 minutes until the butter is solid.
    8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
    9. Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire. 
    10. Allow the cookies to cool completely before moving from the pan.

Notes

Chilling the mixture is essential. If you skip this step your cookies will spread and not be soft and chewy.

COOL COMPLETELY before moving from the pan.

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Nutrition Information:
Yield: 26 Serving Size: 1 cookie
Amount Per Serving: Calories: 82Total Fat: 6.4gCholesterol: 16.5mgSodium: 3.2mgCarbohydrates: 1.6gFiber: 0.5gSugar: 0.3gProtein: 1.2g
© Annie Holmes

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Comments

  1. Laura says

    These were amazing! Soft and chewy, I had to use almonds for the nuts because thats all I had but still excellent. My sweet tooth thanks you!
    Reply

  2. MARIA says

    I'm not a fan of nuts in my cookies. Ok to leave them out or does it affect the recipe in any way? These look yummy, btw
    Reply

  7. Tisha says

    These cookies are a hit!!!! Better than non keto cookies. The butter flavor really came through. They almost melt in your mouth after they cool. Wow. Thank you for my favorite keto desert recipe.
    Reply

  8. Charlene says

    Taste is great! My cookies didn’t all stay together when transferring to the cooling rack. I did chill my dough. Any suggestions?
    Reply

    • Annie Holmes says

      Hi Charlene, I never have a problem with them falling apart while transferring. I usually let them sit on the baking sheet just a few minutes after removing them from the oven, then moving to a cooling rack.
      Reply

  10. Michele says

    Do you think I could make a cookie bar, using a large pan and spreading it all out together, then cutting them after they cool?
    Reply

    • Annie Holmes says

      Hey Michele, that is so funny that you asked because I just tested that lol! I used a small 15x10 inch jelly roll style pan and it worked well, the baking time was between 18-20 minutes. I lined the baking sheet with parchment paper so they lifted out easily. I personally think they came out slightly thin, a slightly smaller pan would have been perfect. But if you love a good buttery, crisp cookie you will love them! I hope that helps!
      Reply

  12. Dena Baros says

    Could I use Hershey's sugar free chocolate chip cookies instead of the Lilly's dark chocolate chips?
    Reply

  13. Teresa says

    I made these today for my son that is doing Keto. I used everything called for exactly. I think the taste is there but the consistency of the cookie was kind of mushy and oily in the middle even after I let them sit for awhile. I followed the instructions to the T. What could have happened? P.S. my son thought they were tasted great and we want to make them again....
    Reply

  15. Annie Holmes says

    Hi Jen, I've never had this problem, but here are my thoughts. Are you sure your oven temp was right? Do you have an oven thermometer? And are you sure the butter was completely cold in the cookie dough? Soft butter in cookie dough results in cookies that spread quickly. Lastly, I never bake a cookie until it is "done" I always remove the cookies from the oven when lightly set and they finish baking on the baking sheet outside of the oven, this is often called "carry over baking" in cookies. I hope this helps!
    Reply

  16. Jen says

    Ohhhhh ok. So I melted the butter a little. 🤦🏻‍♀️🤦🏻‍♀️ And my oven might have been too hot. I think I “pre heated” it for too long 😂. Thank you. I will attempt this again. 😃😃
    Reply

  17. April says

    This recipe was AMAZING!! This is the first keto recipe for chocolate chip cookies I have liked and loved. This is a huge compliment coming from me. Thank you so much for sharing.
    Reply

    • Annie Holmes says

      Hi Laura, thanks so much! I have not done this but another reader did. She scooped out her cookie dough and froze in individual portions and baked at 350 for 15 minutes. I hope that helps!
      Reply

  20. Veda Williams says

    I made these tonight. Idiot me forgot to add flour, so I pulled them out at 7 minutes while it was molten lava, scooped the mess back into a bowl, added the flour, then re-chilled the dough. After baking another 7 minutes, they were very soft and poofy (weird), so I had to leave them in about 4 minutes longer than directed. They came out soft and chewy after they finally cooled! What a save!! One of the things I love about this recipe is that it doesn't use a ton of flour. Almond flour is not cheap! Also, I was able to cream the sugar, egg, butter and vanilla in a metal bowl with a fork. (I melted the butter because I had to.) Worked just fine. I use parchment paper, which reduces the burned edges / soft center problem, in case it helps anyone else. I will be signing up for more recipes, which hopefully I won't screw up. Thank you!!
    Reply

  21. Lori says

    My first keto cookies ever and they are incredible!!! Thank you for this recipe that doesn't have 50+ weird ingredients. Awesome!!
    Reply

  25. Stephanie says

    I just made these. I halved the recipe because I live alone and didn’t want too many sitting around “tempting” me lol. I did not have golden, so I used regular and added about 1/8-1/4 tsp of molasses (would be double for the full recipe). I also omitted pecans but added 2T of shredded coconut. I also used ghee instead of butter. I also realized after they were baking that I did not half the 1 whole egg. So I waited anxiously peeping through the oven window worried they’d be awful. Well they turned out great!! Maybe the coconut helped lol, either way, this will be a very easy go-to recipe for my sweet tooth. Definitely let them “set up” and don’t transfer them after removing from the oven. Excellent yummy cookies!! Thank you!
    Reply

  26. Michele LaLonde says

    I made them yesterday they were kind of falling apart. I melted the butter I’m sure that’s what I did wrong. I’m keeping them in the fridge they are amazing!
    Reply

  27. Nicole says

    I have made these several times now, various versions, and they are great. Our favorite is with 1 cup Lily's white chocolate chips and 3/4 c macadamia nuts (I know there's another recipe for this, but more reviews here and I don't use the maple or xantham gum). I've also made with Lily's white chocolate, macadamia nuts and dried cherries for the holidays -- delicious! I've made with a different sugar free chip (choc zero) and allulose and they were not as good. Another good one is Lily's chocolate chip and salted cashews. A few things that seem to help the cookies shape up better: 1) Use room temperature butter -- do not "soften" or melt -- you want it to be as cold as possible but still blend well. 2) Chill (I put in the freezer) for a full 30 min. 3) Let them sit on the silicone/baking sheet a full 15 min after baking. I bake 9 min at 350 because we like them chewy in the middle with a slight crisp on the edge. And, I use a little less brown sugar Swerve because I think they are very sweet (this is my preference -- I always reduce the keto sweetener in recipes). Thanks for a great recipe!
    Reply

  28. vedawilliams says

    I've made these six or seven times now, lol. My initial debacle involved forgetting the flour and adding it to a soupy mess. Now when I make these, I mix everything together, then put it on a double boiler. That melts the chips and binds everything together. If I want them poofier, I just add a tiny bit extra baking powder. Then I just chill, cook, wait, and they are awesome. Thank you.
    Reply

  30. ERIN says

    Thank you thank you thank you for this recipe! I can now have choc chip cookies while on a low carb diet! We have made them a few times now! A agree with other reviews here: use parchment paper, freeze dough 30 min before baking, let cool on cookie sheet before transferring so they don’t fall apart! Didn’t want to buy brown sugar from lakanto or swerve so just added 1 tbsp molasses to recipe, works perfectly!
    Reply

  31. Michele says

    I just made these. I changed one thing... 1/2 cup of Lily’s milk chocolate chips and 1/2 cup of Lily’s butterscotch chips. They are soooo delicious, just messy. I followed recipe exactly except for what I mentioned above and after 11 mins of cooking they were still mushy. I left them alone to let them harden a little. Only trouble now, they are so good I want to eat them all!
    Reply

  33. Ashley says

    I like to make cookie dough and freeze it and slice one or two cookies at a time. Do you think this dough could hold up in that way?
    Reply

    • Annie Holmes says

      I am not sure I would do these slice and bake style, I believe they would spread too much. However, if you scooped them into balls using a 1 inch cookie scoop I think they would be fine.
      Reply

  34. Jessica says

    These are the best keto chocolate chip cookies I have made and I have tried about a half dozen recipes. I cooked them for 9 minutes after chilling dough as you stated. They were perfect.
    Reply

  35. Tamie says

    I have done a LOT of keto baking. These cookies are the bomb! Best yet. But mine didn’t seem done in the inside even after baking for 10 minutes. I will definitely be making again- trying colder dough and longer baking. Maybe my oven isn’t getting hot enough🤷🏼‍♀️
    Reply

  36. Jewel says

    These taste so good! I did something ring with the butter so they spread out too much but overall would recommend
    Reply

  37. Joe says

    These are amazing cookies, but how are they 1.6 total carbs and 1.1 net carbs per cookie? The monk fruit sugar alone is 4g carbs per 1sp, and the recipe asks for 3/4 cup. That isn't included the carbs for the almond flour, chocolate chips and pecans.
    Reply

    • Annie Holmes says

      You are not calculating the carbs correctly. Net carbs are calculated by total carbs minus fiber and sugar alcohols. Monkfruit only contains sugar alcohol carbs, meaning ZERO net carbs. To avoid any confusion this is removed from the calculation, which is explained in the disclaimer on the recipe card. The net carb counts for this recipe is correct.
      Reply

  38. Nicole says

    I had a problem with them falling apart when moving then after letting them cool for 10min. Also do you chill in fridge or freezer
    Reply

    • Annie Holmes says

      Hi Nicole it sounds like you just needed to let them sit a little longer to set. You can cook in the fridge or freezer, it doesn't matter. You need the butter to be completely hard and set before baking.
      Reply

  39. Kim Smyth says

    I made these cookies yesterday and they only change I made was I used a quarter cup of Pyure sweetener and filled in the rest with swerve brown they turned out delicious!
    Reply

  40. Hannah says

    The video shows the dough being chilled before adding the almond flour ingredients. Step-by-step directions have it being added all together and then chilled. I’m unsure which direction to go?
    Reply

  41. Ian Nowicki says

    You can chop/mill the pecans down to almost a paste like consistency in a food processor and then you barely notice them.
    Reply

  43. Deborah says

    Joy, did you try making these dairy free? I also need them dairy free and am wondering if you ventured into using a DF “butter” and if so, how did they turn out?
    Reply

  44. karen says

    Made these for my sister. She is in love with them, can't stop eating them. I used walnuts instead of pecans. We put them in the freezer and they are delicious --- maybe even better when eating them in their frozen state ;)....so yummy. Thank you.
    Reply

  45. Paula Z says

    A few weeks ago I made a batch of these cookies using Swerve brown sugar replacement and they were delicious! Great flavor but, because of the almond flour, not the same chewy texture as a traditional chocolate chip cookie. No matter, they are perfect for that cookie craving I'd been having. One thing I would do differently next time, and this is because every oven is different, is to bake them a bit longer to get them a bit crispier around the edges. My spouse does not do keto and yet he keeps eating my cookies! That being said, I have a batch of dough cooling in the freezer right now. I ran low on the Lily's chocolate chips and only had half a cup so I made up the difference with shredded, unsweetened coconut. I'm sure they will be delicious! Thank you for the recipe! It will become a regular treat, I'm sure!
    Reply

  46. Pamela Arnold says

    These cookies are amazing. I have tried a lot of cookie recipes for my low carb life and these are now my go to. I did use Splenda brown sugar though as I am just low carb. So glad I ran across your recipe. Thank you for sharing.
    Reply

  47. Carol L says

    Awesome! By far the best keto chocolate chip cookies. I came across you and your recipes a few weeks ago. I have made your cookies, Frappuccino, and your Keto taco casserole with zoodles. So far loving them all!
    Reply

  48. ClaudiaJRand says

    These are the BEST Chocolate Chip Cookies ever. I have made them 4 times already and just pulled a batch out of the oven. Thank you for this awesome recipe! Claudia
    Reply

  49. Amanda says

    Has anyone tried them using salted butter? I don’t have any unsalted on hand and really want to make these today but am scared it’ll really affect the taste of the cookies 😬
    Reply

  50. Chrissy says

    Hi I’m going to try these for the first time.. I didn’t recognise some of the ingredients but I had to google them..I am in London..
    Reply

  51. Hania Dernaika says

    OMG the best cookies i have done yet... my husband who is NOT in to eating healthy even loved them . i am selling them :) :) :)
    Reply

  52. Norah says

    You say you need both baking soda and baking powder to get the chewy consistency. I can taste even the slightest baking soda in recipes, and don't prefer it. If I sub out the baking soda (1 pt) for baking powder (3pts) what effect will it have? Not sure what the opposite of chewy is, Lol.
    Reply

  53. Kristin says

    Can I substitute the monk fruit sweetener with coconut sugar or cup for cup stevia sweetener? I am making these for a friend and she gave me these two sweeteners to play with.
    Reply

  55. jean Drummond says

    I made also today, love them. I got 18 soft center. Used Splenda brown sugar and sugar free chips. 10/10 . Wanna try next time maybe adding coconut, or peanut butter? Thanks all Jean London Ontario
    Reply

  56. Katie says

    So I bought the monk fruit and almond flower recommended. My cookies were chilled before, used a mat and sprayed the pan. All my cookies were flat and crumbled! :( I loved the taste! I want to make them again. Any suggestions please would help!
    Reply

    • Annie Holmes says

      Hi Katie, it's really hard to trouble shoot without being there. Here are some tips: the butter has to be completely cold when these go in the oven, maybe yours was chilled but not completely solid. You might have measured the almond flour a little light. If your cookies crumbled you probably removed them before they cooled completely. Almond flour is very different than regular flour, it is going to crumble easier. If you want to add a 1 teaspoon arrowroot powder that can help prevent some of those issues, however I've never found that necessary.
      Reply

  57. Kellye says

    Hi Katie! Loved the recipe, cookies tasted great! I used My Fitness Pal to import the recipe from your website (my husband and I are doing keto and I need to track my carbs) and after it calculated the macros, the carbs showed as almost 8g net carbs and not the 1g listed. Did something not calculate correctly?
    Reply

    • Annie Holmes says

      Hi Kellye, I have no way to know what you imported, it would depend on the brands that you used. Since brands can differ there is always wiggle room. It will also depend if you made them larger (fewer quantities) than the recipe instructs. However, the most likely culprit is the sugar alcohols from the chocolate and the monkfruit sweetener. Keto counts net carbs so that is carbs minus fiber and sugar alcohols. These cookies, as written definitely do not contain 8 net carbs.
      Reply

  58. Susan says

    First keto cookies I’ve made. I have learned to follow the directions exactly when making a keto recipe. It seems that everything matters. These were fantastic.
    Reply

  60. Meredith says

    Hi, Pamela! I am in Houston, TX. I used parchment paper on my non-stick cookie sheet and the cookies turned out perfectly! Good luck!
    Reply

    • Maggie Mayoza says

      Sure, that should be fine! Just reduce the salt in the recipe by 1/4 teaspoon to make up the difference.
      Reply

  64. Jazz says

    Where have these cookies been all my life. OH MY... I only changed 2 things.. I used a shortening stick instead of butter and cooked them at 325, but oh my gosh, they taste and feel like the full carb, sweet thing.. Oh my... these will not stick around very long... Agree about baking too long... A rule my mom taught me I live by with cookies.. Done in the Oven is Ruined on the Counter.. remember carryover temperature and you will be fine...
    Reply

  65. Terry says

    Baked these today! Wow, wow, wow. They are very delicious. How do you eat just one? Followed your directions but substitued Swerve Brown sugar for the monk fruit and used Zero Sugar Hershey' s chocolate chips. Left in fridge for over 30 minutes. Hubby says he can't tell the difference between my other chocolate cookies with flour and these made with almond flour.
    Reply

  66. Laura says

    The ingredients list says Golden Monkfruit, but the instructions said packed brown sugar (Golden Monkfruit). When I searched Golden Monkfruit it said raw sugar substitute, but there is actually one called "Brown Monkfruit". Which one is what I need? I was thinking sugar in the raw is more granular and wouldn't "pack" like brown sugar. New to this so I appreciate your guidance! Can't wait to try these!
    Reply

    • Annie Holmes says

      The golden (purple package) is pretty new, it did not exist at the time this recipe was developed. You are looking for the golden monkfruit in the red package.
      Reply

  67. Theresa says

    These keto chocolate chip cookies are soooooo…good!! I’ve made them for the first time tonight. Followed your recipe except I accidentally melted the butter before adding it to the mix. I also, used stevia granulated sugar instead of monk fruit. When done baking, I let them cool for 10 mins before transferring them off the baking sheet. They were perfectly delicious! In fact, they were so delicious, I couldn’t have just 1 or 2 but 4!! Thank you for sharing this recipe!! I definitely will be making these often!!
    Reply

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