For the last month I have been experimenting with how to make keto chewy chocolate chip cookies.
I researched and attempted many recipes that are floating around on the internet. The number of times my batches went in the garbage makes me cringe how many chocolate chips went to waste. They either came out too dry or had no flavor to them. Then there were the batches that never even baked at all, they came out of the oven looking like jello. This recipe was the bane of my existence so I was determined to figure this out!
The Secret to Keto Chewy Chocolate Chip Cookies
First off many of the recipes I ran across used Blackstrap Molasses for flavor. Of course I was not about to add sugar to my recipe, despite it being a “very small amount of sugar per cookie”. I wanted to keep these cookies true to the keto lifestyle.
My first secret ingredient is changing the form of golden monk fruit I was using. I tried Swerve which always has a weird taste afterward. I also tried Lakanto but it is very dry and granular in texture. Enter So Nourished Golden Monk Fruit Erythritol Blend. Coming out of the bag it has that soft, almost “wet”, feel that you get when you open a bag of real brown sugar.
Next comes the secret ingredient missing in so many of the recipes I had tried. Beef Gelatin!
Yes, I know, sounds crazy to add beef to a cookie, but this is what gives your cookie even more flavor. Plus the gelatin is what causes the cookie to have that amazing chewy texture. And yes, you want to use beef gelatin, not unflavored (trust me I have tried it both ways and the beef gelatin makes all the difference).
Lastly, by adding both granular and golden Monk Fruit you get more of that traditional cookie flavor. After all traditional cookies use both so all of the recipe out there only adding one have missed this tasty little step!
Now you can make the perfect, chewy, chocolate chip cookies like the ones your grandam used to bake. You can feel safe enjoying these low-carb cookies without worrying about falling out of ketosis!
- 1 large egg (room temperature)
- 3 tbsp softened butter
- 1 tsp vanilla extract
- 1/3 cup granular Monk Fruit
- 1/3 cup golden Monk Fruit
- 2 cups almond flour (blanched, fine ground)
- 1 tbsp pastured beef gelatin
- 1/2 tsp baking soda
- 1/4 tsp Redmond’s Sea Salt
- 1/3 cup milk unsweetened almond milk
- 1 cup chopped Lily’s Sugar-Free Dark Chocolate Chips
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk egg until frothy. Keep whisking as you add in the butter, vanilla, and sweetener. Mix well.
- In separate bowl combine almond flour, baking soda, salt, and gelatin and mix together well.
- Then combine the wet and dry ingredients with a spatula until the dough is crumbly.
- Add in the milk, mix well until the dough comes together again.
- Once the dough is moist, add in the chocolate chips and fold it in.
- Using a medium cookie scoop or a tablespoon, scoop up a mounded tablespoon of the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart.
- Gently flatten the cookies with the palm of your hand or the back of a spoon.
- Bake 15 minutes or until the base of the cookies turns golden brown. Remove from oven, let cool for ten minutes. Enjoy!
I like to use my Stand Mixer for this recipe instead of doing it by hand. If using a stand mixer, follow the same directions as above making sure to combine the dry ingredients before adding to you mixing bowl. This makes sue your gelatin is evenly distributed throughout the batter for the best results.
Serving Size1 cookie
Amount Per Serving Calories 100Total Fat 9gSaturated Fat 2.5gTrans Fat 0gCholesterol 10mgSodium 65mgCarbohydrates 11gNet Carbohydrates 2gFiber 3gSugar 0gSugar Alcohols 6gProtein 3g
Where does the nutrition info come from? The information is hand calculated for accuracy using my brand of ingredients. Net carb count excludes fiber, erythritol and monk fruit because these do not affect blood sugar in most people. This information is provided as a courtesy. Varying factors such as product brands purchased can change the nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.