Keto Chocolate Chip Cookies

Let me start off by saying these are husband approved!
Not only approved by my husband, but three others who had the marvelous occasion to try these out as well, soooooo you’re welcome!

Now onto how I came across this recipe.
I’ve had a chocolate chip cookie recipe in my binder for years that I continue to tweak and they always turn out uh-mazing.
The other night I was CRAVING chocolate chip cookies but since I’m giving this Keto thing a try (seriously watch “The Magic Pill” on Netflix and you’ll see what I’m talking about) I knew I needed to switch things up a bit. Thankfully I had already made a grocery store run so I had literally every single thing in stock to make them and they only took like 20 minutes max! I was super nervous with how they would turn out and when Eddie and I both bit into them our eyes turned to saucers and we immediately gobbled up the ENTIRE 11 batch cookies! Eddies exact words were: “You could sell these”. So instead I’m giving you the opportunity to itch that sweet tooth craving if you’re trying keto and your friends/family won’t even notice the difference!


1/2 Cup Butter
1/2 Cup Keto Approved Sugar*
5 Drops Liquid Stevia
1 Egg
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
1 Teaspoon Lucuma**
2 Tablespoons Cinnamon
1 Teaspoon Salt
2 Cups Almond Meal***
1 Tablespoon Heavy Whipping Cream
Sugar Free Chocolate Chips To Taste – I used Lily’s Sweets Chocolate Chips

* This article has a great list of KETO friendly sugars like: Erythritol, Monk Fruit, etc – You can also skip the sugar part and up your liquid stevia. If you’re NOT doing KETO or doing dirty KETO you can use coconut sugar.
**This isn’t a must, I just love adding it to my recipes and smoothies! (PS use this link to get 20% off your purchase!)
*** Sometimes you may ned to add a little bit more to thicken the mixture.


Preheat Oven to 350 degrees.
Mix butter & sugar & stevia.
Add egg & vanilla.
Mix in almond meal, baking soda, salt, lucuma, and cinnamon.
Add heavy whipping cream.
Add chocolate chips.
Bake 12-15 minutes depending on your oven.
Make anywhere from 11 – 20 cookies depending on the size of your cookies, we like large cookies so we get about 11 cookies.

*If the consistency of the batter is too mushy for your taste throw it in the fridge for about an hour and it should thicken up! 🙂 OR if it’s too thick add a little almond milk!
**These cookies will have a softer center so let them cool so they won’t fully crumble. They will still have a give to them even after cooling in my experience. Store in an air-tight container.

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