Thick and Soft Keto Chocolate Chip Cookies
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Introduction
Since changing my eating habits, cookies have been one of the things I miss most — and I’m talking about those thick, chewy, and soft cookies. I firmly believe there is no such thing as a bad cookie, but some are definitely better than others.
If you’re like me, you looove a thick cookie with a little crispiness around the outside and a soft center. Crunchy cookies have their place for sure, but a good, dunkable cookie needs some oomph to it.
If your search for the best keto chocolate chip cookies has gone anything like mine, you have probably run into too many brittle, crumbly cookies. Worse than that, a lot of the ones I tried left me with a weird aftertaste.
Which is how this recipe happened — I wanted the thick, soft one badly enough to work it out myself.
What Makes These Keto Chocolate Chip Cookies Different?
These are built on almond flour, monk fruit sweetener, butter, coconut oil, and ChocZero dark chocolate chips rather than wheat flour and sugar, and they come out thick, with a soft middle and edges that turn golden. You roll the dough into tablespoon-sized balls and bake for 12-14 minutes, which gives you about three dozen cookies.
Ingredients For Thick And Soft Keto Chocolate Chip Cookies
The amounts are all in the recipe card below. Here is what is worth knowing about the ingredients that do the most work:
- Unsalted butter, softened. Set it out ahead of time. The recipe mixes the butter rather than melting it.
- Monk fruit sweetener. We use Besti, an allulose-based blend, here. Our monk fruit sweetener guide explains why different blends and forms do not necessarily bake the same way.
- Coconut oil. It goes in alongside the butter, not in place of it.
- Xanthan gum. It is a small amount, the same as the salt and the baking soda, so measure it rather than eyeballing it.
- Almond flour. This is the bulk of the dough, so it is worth measuring carefully.
- ChocZero dark chocolate chips. These are the chips this recipe is written around.
Thick and Soft Keto Chocolate Chip Cookies
2 net carbsIngredients
- ½ cup butter, unsalted, softened
- ¾ cup besti monkfruit sweetener
- ⅓ cup coconut oil
- 2 tsp vanilla extract
- 2x large egg
- ½ tsp salt
- ½ tsp xanthan gum
- ½ tsp baking soda
- 3 cups almond flour
- ¾ cup choczero chocolate chips, dark chocolate
Nutrition Facts
36 servings per recipe| Per Serving 130 | Per Recipe 4520 | |||
| ½ cup of butter, unsalted | 22.22 | 800 | ||
| ⅓ cup of coconut oil | 19.24 | 692.64 | ||
| 2 tsp of vanilla extract | 0.67 | 24 | ||
| 2x large egg | 3.33 | 120 | ||
| ½ tsp of xanthan gum | 0.02 | 0.83 | ||
| 3 cups of almond flour | 60 | 2159.99 | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 20 | 720 | ||
| 12g | 15% | 423g | 542% | |
| ½ cup of butter, unsalted | 2.44 g | 88 g | ||
| ⅓ cup of coconut oil | 2.07 g | 74.59 g | ||
| 2x large egg | 0.22 g | 8 g | ||
| 3 cups of almond flour | 5.33 g | 192 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 1.67 g | 60 g | ||
| 5g | 24% | 176g | 881% | |
| ½ cup of butter, unsalted | 1.56 g | 56 g | ||
| ⅓ cup of coconut oil | 1.92 g | 69.26 g | ||
| 2x large egg | 0.08 g | 3 g | ||
| 3 cups of almond flour | 0.33 g | 12 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 1 g | 36 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 18mg | 6% | 660mg | 220% | |
| ½ cup of butter, unsalted | 6.67 mg | 240 mg | ||
| 2x large egg | 11.67 mg | 420 mg | ||
| 55mg | 2% | 1920mg | 84% | |
| 2 tsp of vanilla extract | 0.02 mg | 0.8 mg | ||
| 2x large egg | 3.89 mg | 140 mg | ||
| ½ tsp of salt | 32.78 mg | 1180 mg | ||
| ½ tsp of xanthan gum | 0.05 mg | 1.67 mg | ||
| ½ tsp of baking soda | 16.67 mg | 600 mg | ||
| 9g | 3% | 316g | 115% | |
| ¾ cup of besti monkfruit sweetener | 4 g | 144 g | ||
| 2 tsp of vanilla extract | 0.03 g | 1 g | ||
| 2x large egg | 0.06 g | 1.98 g | ||
| ½ tsp of xanthan gum | 0.03 g | 1.17 g | ||
| 3 cups of almond flour | 2 g | 72 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 2.67 g | 96 g | ||
| 3g | 11% | 109g | 390% | |
| ½ tsp of xanthan gum | 0.03 g | 1.17 g | ||
| 3 cups of almond flour | 0.67 g | 24 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 2.33 g | 84 g | ||
| 1g | 25g | |||
| 2 tsp of vanilla extract | 0.03 g | 1 g | ||
| 3 cups of almond flour | 0.67 g | 24 g | ||
| Sugar Alcohols | 0g | 0% | 0g | 0% |
| 4g | 144g | |||
| ¾ cup of besti monkfruit sweetener | 4 g | 144 g | ||
| 2g | 63g | |||
| 2 tsp of vanilla extract | 0.03 g | 1 g | ||
| 2x large egg | 0.06 g | 1.98 g | ||
| 3 cups of almond flour | 1.33 g | 48 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 0.33 g | 12 g | ||
| 3g | 5% | 96g | 192% | |
| 2x large egg | 0.33 g | 12 g | ||
| 3 cups of almond flour | 2 g | 72 g | ||
| ¾ cup of choczero chocolate chips, dark chocolate | 0.33 g | 12 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven.
Heat the oven to 350 degrees.
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Mix the butter, sweetener, and coconut oil.
In a large bowl, mix together the softened butter, monk fruit sweetener, and coconut oil. Add the vanilla extract and eggs; mix until combined.
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Add the remaining dry ingredients.
Add the salt, xanthan gum, and baking soda and continue to mix.
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Add the almond flour gradually.
Add in the almond flour 1 cup at a time. Fold in the chocolate chips.
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Portion and bake.
Line a baking pan with parchment paper. Form the dough into tablespoon sized balls and drop the dough onto the prepared baking sheets. Bake for 12-14 minutes, or until golden around the edges.
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Cool them on the sheet before moving them.
Leave the cookies on the baking sheet until they are firm enough to lift without breaking, then move them to a rack to cool completely. A thick soft cookie is fragile straight out of the oven.
Notes
Tips
- Use tablespoon-sized portions. Form the dough into tablespoon-sized balls before baking.
- Line the baking pan with parchment paper. Do this before placing the cookie dough on the pan.
- Watch for golden edges. The stated bake time is 12-14 minutes, with golden edges as the doneness cue.
Storage
- Store in the refrigerator in an airtight container.
- No keeping window is given here.
- Bring them back to room temperature before eating. Straight from the fridge a thick cookie is firmer than it should be.
Wrap Up
Those slightly crisp edges around a soft middle really are my favorite thing about this one. If you’d rather bake one big cookie than a tray of them, our chocolate chip skillet cookie goes into a 6-inch cast-iron pan. And on the days chocolate chip isn’t what you’re craving, our keto cookie recipes are sorted by type, from snowballs to lemon.
Updated — October 5, 2026: The recipe card now ends where the cooking does — leave the cookies on the sheet until they are firm enough to lift, then move them to a rack.
