Even though I have said often that I’m not a big sweets person, every now and then, I get a craving — never for anything too sweet. My keto blueberry muffins always hit the spot and on hot days, a bite of my strawberry cheesecake ice cream is all I need. When it comes to cookies, these keto chocolate chip cookies are THE BEST recipe I’ve found, because if I’m craving a cookie, it has to be perfect. I whipped up a batch of these for an after-school snack the other day for my kids and the combination of the sugar-free Lily’s semi-sweet chocolate chips and dark chocolate chunks (ChocZero also makes great keto-friendly chocolate chips!) make for a ketolicious chocolate treat! And, at only 2g of net carbs per cookie, who can pass one up?

What is Xanthan Gum?

Xanthan Gum is a keto chef’s must-have – it can be used in a variety of recipes, not only baking – to thicken and bind recipes as an alternative to cornstarch, which is not keto-friendly. Xanthan gum also has some nutritional benefits thanks to soluble fiber, so this is something I ALWAYS recommend you have in your pantry!

These keto chocolate chip cookies will stay fresh for up to five days in an airtight container – I recommend warming them up for about five seconds in the microwave for a warm, gooey, chocolate treat!


The Best Keto Chocolate Chip Cookies

Course Dessert
Keyword cookies
Servings 12
Calories 154kcal


  • 1/2 cup Salted Butter
  • 3/4 cup Swerve Sweetener
  • 1 tsp Vanilla Extract
  • 1 large Egg
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp Salt
  • 1/2 cup sugar free semi-sweet chocolate chips
  • 1/4 cup sugar free dark chocolate chips


  • Preheat oven to 360?
  • Line a baking sheet with parchment paper or a silicone mat.
  • In a small saucepan, melt the butter over medium heat.
  • Transfer the melted butter to a mixing bowl, add the Swerve (or your preferred sweetener) and beat with a hand mixer on low until combined.
  • Add the vanilla and egg, and beat on low for another 15 – 20 seconds.
  • Add the almond flour, baking powder, xanthan gum and salt. Beat on low until combined. Don’t over mix!
  • With your hands, form a ball with the dough and place on a flat surface.
  • Knead in the chocolate chips.
  • Using a tablespoon or cookie dough scoop, to divide the dough into 12 round balls and place on a lined baking tray about 1-inch apart.
  • Bake for 10-12 minutes.
  • Remove the cookies from oven and keep on the baking sheet to firm up (they might look underdone — but trust me, they will firm up and be perfect!)
  • You can store these in an airtight container for up to a week – but I doubt they’ll last that long!


Calories: 154kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 145mg | Potassium: 5mg | Fiber: 13g | Sugar: 1g | Vitamin A: 256IU | Calcium: 45mg | Iron: 1mg

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