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.
So, like I’ve always heard, “If you want something done right, you have to do it yourself!” That is how this recipe for thick and soft keto chocolate chip cookies was born.
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 full amounts are in the recipe card below, but here is what goes into a batch and what to know about each one:
- Unsalted butter — ½ cup, softened. Set it out ahead of time. The recipe mixes the butter rather than melting it.
- Monk fruit sweetener — ¾ cup. We use Besti monk fruit sweetener here.
- Coconut oil — ⅓ cup. It is measured alongside the butter, not in place of it.
- Xanthan gum — ½ teaspoon. That is the same small amount as the salt and the baking soda, so measure it rather than eyeballing it.
- Almond flour — 3 cups. This is the bulk of the dough, so it is worth measuring carefully.
- ChocZero dark chocolate chips — ¾ cup. These are the chips this recipe is written around.
Ingredients
All Ingredients
- 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 | |||
| 8 servings of butter, unsalted (½ cup) @ 100 each | 22.22 | 800 | ||
| 5 ⅓ servings of coconut oil (⅓ cup) @ 130 each | 19.24 | 692.64 | ||
| 2 servings of vanilla extract (2 tsp) @ 12 each | 0.67 | 24 | ||
| 2 servings of large egg (2 x) @ 60 each | 3.33 | 120 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.02 | 0.83 | ||
| 24 servings of almond flour (3 cups) @ 90 each | 60 | 2159.99 | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 60 each | 20 | 720 | ||
| 12g | 15% | 423g | 542% | |
| 8 servings of butter, unsalted (½ cup) @ 11 g each | 2.44 g | 88 g | ||
| 5 ⅓ servings of coconut oil (⅓ cup) @ 14 g each | 2.07 g | 74.59 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 0.22 g | 8 g | ||
| 24 servings of almond flour (3 cups) @ 8 g each | 5.33 g | 192 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 5 g each | 1.67 g | 60 g | ||
| 5g | 24% | 176g | 881% | |
| 8 servings of butter, unsalted (½ cup) @ 7 g each | 1.56 g | 56 g | ||
| 5 ⅓ servings of coconut oil (⅓ cup) @ 13 g each | 1.92 g | 69.26 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.08 g | 3 g | ||
| 24 servings of almond flour (3 cups) @ 0.5 g each | 0.33 g | 12 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 3 g each | 1 g | 36 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 18mg | 6% | 660mg | 220% | |
| 8 servings of butter, unsalted (½ cup) @ 30 mg each | 6.67 mg | 240 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 11.67 mg | 420 mg | ||
| 55mg | 2% | 1920mg | 84% | |
| 2 servings of vanilla extract (2 tsp) @ 0.4 mg each | 0.02 mg | 0.8 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 3.89 mg | 140 mg | ||
| 2 servings of salt (½ tsp) @ 590 mg each | 32.78 mg | 1180 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.05 mg | 1.67 mg | ||
| 2 servings of baking soda (½ tsp) @ 300 mg each | 16.67 mg | 600 mg | ||
| 9g | 3% | 316g | 115% | |
| 36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each | 4 g | 144 g | ||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.03 g | 1 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.06 g | 1.98 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.03 g | 1.17 g | ||
| 24 servings of almond flour (3 cups) @ 3 g each | 2 g | 72 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 8 g each | 2.67 g | 96 g | ||
| 3g | 11% | 109g | 390% | |
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.03 g | 1.17 g | ||
| 24 servings of almond flour (3 cups) @ 1 g each | 0.67 g | 24 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 7 g each | 2.33 g | 84 g | ||
| 1g | 25g | |||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.03 g | 1 g | ||
| 24 servings of almond flour (3 cups) @ 1 g each | 0.67 g | 24 g | ||
| 4g | 144g | |||
| 36 servings of besti monkfruit sweetener (¾ cup) @ 4 g each | 4 g | 144 g | ||
| 2g | 63g | |||
| 2 servings of vanilla extract (2 tsp) @ 0.5 g each | 0.03 g | 1 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.06 g | 1.98 g | ||
| 24 servings of almond flour (3 cups) @ 2 g each | 1.33 g | 48 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 1 g each | 0.33 g | 12 g | ||
| 3g | 5% | 96g | 192% | |
| 2 servings of large egg (2 x) @ 6 g each | 0.33 g | 12 g | ||
| 24 servings of almond flour (3 cups) @ 3 g each | 2 g | 72 g | ||
| 12 servings of choczero chocolate chips, dark chocolate (¾ cup) @ 1 g each | 0.33 g | 12 g | ||
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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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 refrigerator in an airtight container
- These cookies stay fresh for about three days
More Keto Cookie Recipes
If cookies are your thing, you may also like our Keto Valentine’s Day Cookies for a crunchier option, or these Keto Double Chocolate Chip Fudge Cookies when you want even more chocolate.
Those slightly crisp edges around a soft middle really are my favorite thing about this one, and I think it will end up being your go-to cookie too. Pin these thick and soft keto chocolate chip cookies for later.
Updated — August 16, 2026: Rewritten to restore the complete cookie method, clarify the ingredient and baking details, and make the recipe easier to follow.