Why You’ll Love Keto-Friendly Double Chocolate Chip Cookies Recipe

I love how these cookies deliver deep chocolate flavor without using traditional sugar or flour. I appreciate that the almond flour makes them tender, the cocoa adds richness, and the chocolate chips give every bite a decadent feel. They bake in minutes, making them ideal for quick snacks, dessert cravings, or meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3/4 cup super-fine almond flour
1/4 cup cocoa powder
1/3 cup granulated stevia/erythritol blend (Pyure)*
1/4 teaspoon baking soda
1/8 teaspoon xanthan gum
1 pinch sea salt
1/4 cup melted butter (coconut oil or other oil may be substituted)
1/2 teaspoon vanilla extract
2 large eggs room temperature
2 ounces stevia sweetened dark chocolate chips (or chopped chocolate of choice)

Directions

1. I preheat the oven to 350º Fahrenheit and lightly spray a baking sheet with oil, unless I’m using a non-stick baking sheet.

2. In a large mixing bowl, I whisk together the almond flour, cocoa powder, sweetener, baking soda, xanthan gum, and sea salt.

3. I add the melted butter, vanilla extract, and eggs, stirring until the batter is fully combined. The dough will be slightly thinner than traditional cookie dough.

4. I stir in the chocolate chips, adding nuts at this stage if I’m including them.

5. I spoon the batter into 12 even mounds on the prepared baking sheet, spacing them about an inch apart.

6. I bake the cookies for 10–12 minutes. They should bounce back slightly when touched, and I avoid overbaking.

7. I let them cool on the baking sheet for 2–3 minutes before transferring them to a cooling rack.

Servings and Timing

Servings: 12 cookies
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes

Variations

I sometimes add chopped pecans or walnuts for extra texture. For a richer flavor, I use dark cocoa powder. When I want a mocha twist, I mix in a pinch of instant espresso powder. I also like topping the cookies with a sprinkle of sea salt before baking for an elevated finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. They don’t require reheating, but I sometimes warm one in the microwave for a few seconds to melt the chocolate chips slightly.

FAQs

Why is the batter thinner than regular cookie dough?

The absence of traditional flour creates a softer batter, but it thickens slightly as it sits.

Can I use a different sweetener?

Yes, I use any sweetener that matches the sweetness level of 2/3 cup sugar, keeping in mind that textures may vary.

Can I use coconut flour instead of almond flour?

I don’t substitute coconut flour because it absorbs moisture differently and won’t produce the right texture.

Can I make these dairy-free?

Yes, I use coconut oil or another plant-based oil instead of butter.

How do I keep the cookies soft?

I slightly underbake them and allow them to finish setting on the baking sheet.

Can I add nuts or coconut flakes?

Yes, I stir them in with the chocolate chips.

Why do my cookies crumble?

This usually happens if they’re overbaked or cooled too quickly; I let them rest on the sheet first.

Can I replace the chocolate chips?

I use chopped dark chocolate or sugar-free chocolate chunks as alternatives.

Can I make the cookies larger?

Yes, I make 8 cookies instead of 12 and add a minute or two to the bake time.

Do these cookies spread when baking?

They spread slightly; I keep enough space between each mound to allow for this.

Conclusion

I love making these double chocolate chip cookies when I want a keto treat that’s simple, delicious, and deeply chocolaty. They’re quick to prepare, easy to customize, and perfect for satisfying my sweet tooth while staying on track with low-carb eating.