Keto Almond Flour Chocolate Chip Cookies
Recipe type: Keto, Low-Carb, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
This is a soft chocolate chip cookie made with almond flour and Swerve brown sugar. It is low-carb, keto, and gluten-free. Perfect to satisfy any sweet tooth!
  • ¾ cup Swerve brown sugar (or other brown sugar substitute)
  • ½ cup butter, softened (not melted)
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups blanched almond flour
  • ¾ cup chocolate chips (I used Lily's made with stevia)
  1. Preheat oven to 350 degrees. Line a baking sheet with silicone mat or parchment paper.
  2. In the bowl of a stand mixer (or using a hand mixer), cream the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Add the baking soda and salt.
  4. Add the almond flour, 1 cup at a time, beating well after each addition.
  5. Fold in the chocolate chips with a rubber spoon or spatula.
  6. Using a scoop, drop the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-13 minutes, or until golden brown around edges.
  7. Let the cookies cool for as long as you can stand it, and then enjoy! These cookies are perfect for a cup of coffee and they keep great in the fridge or freezer (assuming you have any left).
Recipe by Mama's Hungry at