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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Really good!! The first time that I made cookies with coconut oil and it holds! And sweetness was perfect too. Thanks a lot!!
Hi! I’ve made these several times and they always come out just like the picture. In fact, all your recipes do! This is why I ordered your cookbook! My only wish is that you had one recipe that was for crisp chocolate chip cookies.
Love, love , love this recipe! It will be one of my regular recipes and this is going to be a go to website for me. Thank you
They dissolved in the oven and turned into pancakes. I followed the recipe, what could have gone wrong?
I don’t eat a ketogenic diet, but I know several people that do. I’ve made this recipe multiple times and everyone loves it. Rather than searching for keto-approved chocolate chips, I use a 100% Baker’s Bar and chop it into chunks. Macros break down to 1.35 net carbs per cookie.
I did half white and half brown sugar Swerve, and substituted unsweetend applesauce for the oil. I recognize that might not work for all diets but we are watching fat and carbs, so it was a reasonable compromise. We are also at 7000 ft, so I increased the temp to 350 and cooking time to 20 minutes. They came out perfect! I think next time I might add a dash of cinnamon and some nuts. My recipe produced 12 cookies. Delicious!
Can I substitute coconut oil for avocado oil? I don’t have coconut oil on hand 🙁
Made these today. Very good. I used brown monkfruit sweetener, which is cut with erythitol. Added a little melted butter. Came out nice & light & crunchy.
I should have followed this more closely. I used xylitol to substitute and the taste is great but the cookies were too soft! There was a bit of a crisp only at the top. You were right about being careful with substituting!
ABSOLUTELY DELICIOUS! I’ve made this recipe several times, always following as written out, except I usually add a little cinnamon because I love what it does to the flavor! Last night my husband was craving cookies so I started getting the ingredients together to make this and realized I didn’t have any eggs.. so I swapped the egg for a flax “egg” and swapped the coconut oil for butter (same amount), and they came out fabulous! I had to bake them a little longer (14 minutes) and they did spread, so I probably could’ve done with pressing them down, but otherwise they came out so soo good! A little chewier than usual, which I liked because they felt more traditional cookie like.
Anyway recipe as is, is perfect, but I thought I’d share my swaps in case anyone is in a bind and REALLY NEEDS to make these! 😋