These keto chocolate chip cookies have a crisp outside and soft inside and classic chocolate chip cookie flavor! They come together in one bowl so they’re perfect to bake for a last minute treat. Dairy free, grain free, paleo, low carb.
Since Adam (husband) has been keto-ing since Jan 1st, I’ve started experimenting with some keto snack/treat recipes.
Mainly because it was killing me to see him eat Quest bars every single day for a sweet fix, but also because I got curious. How hard IS it to make tasty paleo + keto treats?!
I can’t say I’m an expert on low carb sweeteners or anything at this point, but I’m starting to learn how to make keto versions of some of my favorite paleo baking recipes.
Spoiler – it’s NOT simply a matter of swapping out sweeteners and hoping for the best! I would proceed slowly with any recipe that tells you that you can do that – I did NOT have success doing that.
I mean, the cookies were edible, but not great. I really don’t accept anything less than GREAT when it comes to anything I put on this blog.
The recipe I decided to start with is my chocolate chip cranberry cookies, sans the cranberries. If you are looking for a paleo-only version of THIS recipe, I recommend just going to that one.
The recipe uses the most basic ingredients and can be made all in one bowl – SCORE! That means that if you happen to start craving cookies at 8pm on any given night, you can be eating these approximately 30 minutes later (with 10 mins to cool!)
I used erythritol to sweeten them, specially Swerve brand granular sweetener. I haven’t worked with any other low carb sweeteners just yet, so can’t give you exact substitutions/instructions.
What I noticed about erythritol right away is causes the cookies to bake faster and brown way too soon. To remedy this, I baked at a lower temperature (325 F) for a relatively short amount of time.
I also increased the coconut oil by a bit and decreased the amount of almond flour to avoid an overly crumbly texture.
My second batch was AWESOME! The cookies turned light brown around the edges but didn’t brown at all, and the texture was perfect.
They’re crisp outside and soft inside, and can be stored no problem at room temperature for up to 2 weeks while maintaining good flavor.
One note – these cookies come out of the oven VERY soft. So soft that you’ll be tempted to bake another minute – but don’t! Over-baking will make these crumbly, which is not terrible but not my preference for homemade cookies.
They’ll firm up in just a few minutes and can be transferred to a cooling rack after about 10 minutes. Total cooking time is about 15-20 minutes.
I hope you’re ready for a paleo and low carb TREAT with these one bowl keto chocolate chip cookies! Grab a mixing bowl and a spoon and let’s do this!
One-Bowl Keto Chocolate Chip Cookies {Paleo, DF}
One Bowl Keto Chocolate Chip Cookies {Dairy Free, Paleo}
Ingredients
- 1 egg room temp
- 1/2 cup Swerve granular sweetener **
- 1/3 cup organic coconut oil refined, melted and cooled to almost room temp
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 cup Lilly’s dark chocolate chips *
Instructions
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Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper.
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In a large bowl, whisk together the egg and Swerve until smooth, then whisk in the coconut oil and vanilla. Add in the almond flour, baking soda, and salt and mix with a spoon until a dough forms. Stir in chocolate chips to incorporate.
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Using a medium cookie scoop, scoop dough evenly onto prepared cookie sheet - I made 16 cookies. With the heel of your hand, press each one down to flatten a bit since they won’t spread much.
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Bake in the preheated oven for 10-12 minutes or until set in the center and light brown around the edges. Remove from oven and allow to cool on the baking sheet for about 10 mins.
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They will be VERY soft at this point so don’t touch! After 10 mins, transfer to wire racks to cool completely. Once cooled, the outside will be crisp and the inside softer. Store leftovers in an airtight container at room temperature, enjoy!
Recipe Notes
*Or preferred low-carb chocolate chips
**Or preferred brand of erythritol. I did not test these cookies with xylitol or any other low carb sweetener
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Paleo + Vegan Chewy Chocolate Chip Cookies
Double Chocolate Tahini Cookies
Chocolate Almond Butter Sandwich Cookies
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Made these last night and the texture is perfect! Your instructions and tips were very helpful. Thanks for a great recipe!
My first attempt at keto baking and these didn’t disappoint – thank you!
Delicious, the first keto cookie I made that actually just tasted like a super soft and delicious ? chocolate chip cookie ?! And my 4 year old actually ate it and asked for more! I added 1 tsp cinnamon, organic butter instead of coconut oil, and then I let the dough rest in the freezer for like 20 minutes or so before forming them into cookies. Perfect ?thank you ?
These were very tasty and I followed the recipe exactly as written. They did not brown as nicely as the picture but stayed pale with the highest points toasted a nutty brown. They tasted more like coconut macaroons (not to be mistaken for macarons) with chocolate chips. Just as delightful but not a chocolate chip cookie. I believe all the “thrilled” reviews used butter which I deduce is the true secret ingredient to make these taste closer to chocolate chip cookies.
Good and easy recipe
Delicious! Used 1/2 cup of Brown Sugar Swerve for the sweetener.
These cookies are fabulous!!! I was really craving chocolate chip cookies but didn’t want to ruin my keto diet! The texture was crispy on the edges and a soft center and the flavor was impressive. While baking I felt like the recipe may be missing the taste of the brown sugar as in a real cc cookie so I added in about 1/4 c of swerve brown sugar since I had it on hand, I also added 1 T of butter just because I felt like it!! Lol and they turned out great! I ended up baking them 13-14 min just to get the edges a little more brown. I let them almost completely cool because they are very soft. One thing I would reiterate from the recipe is they really don’t spread so I used a scoop to portion them out, I ended up with 16 cookies, and you want to press them down with your fingers to almost exactly the size you want to end up with. Mine weren’t spreading at all so midway through baking I just opened the oven door and squished them down a little more with a spoon.
Not sure what i did wrong but my ingredients never turned into a dough. I ended up being able to only make balls if i squished the crumbs in my hand . Oh well ill try again next time
Holy cow – this is the perfect cookie recipe!!! So good!!
So good!