Perfect keto chocolate chip cookies should have a cakey texture and just the right rippled appearance on top.
Then, I used two secret weapons.
Now I'm going to spoil the secret…
Secret Weapon #1: Bocha Sweet
Bocha Sweet is my first secret weapon in these keto chocolate chip cookies. It's a super-food zero calorie sweetener made from a Japanese pumpkin called the kabocha pumpkin.
Even better, it tastes very similar to real sugar and doesn't have a thin or metallic aftertaste. If I'm going to go to all the work of baking these keto chocolate chip cookies, I want it to taste good. So, I reach for my Bocha Sweet. If you haven't already, you've got to try this stuff!
Secret Weapon #2: Nut Butter
Nut butter added the perfect texture to these keto chocolate chip cookies and really rounded out the macros perfectly.
In this recipe, I've used macadamia nut butter. You can use any nut butter you wish to. Just keep an eye on the carb content and hidden added sugars when you purchase your nut butter. Keep a close eye on that ingredients list!
Here's a few great nut butter options for your keto chocolate chip cookies:
A close up…. so good!
Substitutions For Keto Chocolate Chip Cookies
I have bad news.
When you bake Keto, substituting flours, specifically coconut flour, doesn't work.
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Nut Butter Substitutions
You can substitute other nut butters. Any nut butter will work in this keto chocolate chip cookie recipe. Note the carb count on the nut butter you use. The nutrition facts on this post are for macadamia nut butter which has a very low carb count.
You can substitute other vegetable oils. I recommend using olive oil or walnut oil as an alternative to the avocado oil.
Tutorial Video: Keto Chocolate Chip Cookies
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What About Chocolate Chips?
I made my own chocolate chips because they are SO easy to make with a little know how. Here's my recipe:
You can also use these keto-friendly pre-made chocolate chips:
Low Carb Chocolate Chip Cookies
Macros 86% Fat ~ 5.5% Net Carb ~ 6.5% Protein
- Preheat your oven to 350 degrees (325 degrees if you are using a convection oven)
- Prepare your baking sheets by lining with parchment paper or lightly greasing them.
- In a medium sized mixing bowl, combine Avocado Oil and Bocha Sweet and cream together on medium-high speed for 2 minutes.
- Mix in chocolate chunks.
- Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
- Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
- Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)