Giant Chewy Keto Chocolate Chip Cookies are a delightful twist on a classic favorite, bringing together the rich flavor of chocolate with a keto-friendly approach that won’t derail your diet. These cookies are perfect for those who crave a sweet indulgence without the guilt. Whether you’re hosting a gathering, need a sweet treat for your family, or simply want to satisfy that cookie craving, this recipe offers a satisfying and delicious solution. Trust me, once you take that first bite, you’ll understand exactly why they have become a staple in my kitchen!

What Makes This Recipe Special

What’s truly fantastic about these Giant Chewy Keto Chocolate Chip Cookies is how easily they fit into a low-carb lifestyle without sacrificing flavor or texture. The use of sugar-free brown sugar and sugar-free chocolate chips means you can enjoy a decadent treat without the added sugars that usually pack on the carbs. Plus, they’re rich in healthy fats from the almond flour and butter, making them filling and satisfying.

“These cookies are a game changer! I can enjoy my favorite treat and still stay on track with my keto diet. They’re perfectly chewy and incredibly rich – simply the best!”

Step-by-Step Guide to Cooking It

Creating these cookies is a straightforward and rewarding process that requires only a few essential steps. You’ll start by creaming together the butter and sugar, then incorporate the wet ingredients followed by the dry ones. Finally, the dough will come together with delicious sugar-free chocolate chips mixed in. Here’s a quick overview to prepare you:

Cream the butter and sugar.
Add egg and vanilla.
Mix in the dry ingredients.
Fold in chocolate chips.
Chill if necessary.
Bake to perfection.

What You’ll Need

Gather this simple list of ingredients to whip up your Giant Chewy Keto Chocolate Chip Cookies:

½ cup unsalted butter (1 stick, softened)
⅓ cup sugar-free brown sugar
1 large egg
1 tsp vanilla extract
1 ⅔ cups fine almond flour
½ tsp baking soda
½ tsp sea salt
1 cup sugar-free chocolate chips

Substitution Note: If you’re out of almond flour, you could use coconut flour, but keep in mind you will need to adjust the quantity, as coconut flour absorbs more liquid.

Step-by-Step Directions

Mix the Butter and Sugar: In a stand mixer, beat together the softened butter and sugar until well combined and fluffy. You can use a mixing bowl with an electric hand whisk if preferred.
Add Wet Ingredients: Scrape the sides of the bowl and add the egg and vanilla extract. Mix until fully incorporated.
Combine Dry Ingredients: Add in the almond flour, baking soda, and sea salt (but hold off on the chocolate chips for now). Beat on high until a sticky dough forms.
Incorporate Chocolate Chips: Gently fold in the sugar-free chocolate chips and ensure everything is mixed evenly. If the dough appears greasy or soft, chill it in the refrigerator for about an hour.
Preheat and Prepare to Bake: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Scoop the Dough: Measure out ⅓ cup of dough for each cookie and place it on the baking sheet, leaving space between each scoop.
Bake: Cook for 11 to 15 minutes. For chewier cookies, stick to the lower end of the baking time, while for a crisper cookie, go for the full 15 minutes.
Cool Before Enjoying: Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack—waiting at least 15 minutes ensures they won’t crumble.

Tips for Serving

These cookies are perfect on their own but can be even better with some creative pairings. Serve them warm with a scoop of keto-friendly vanilla ice cream for a decadent dessert, or enjoy them crumbled over Greek yogurt with a sprinkle of cinnamon.

For an afternoon pick-me-up, pair these cookies with a cup of rich coffee or a refreshing herbal tea.

Storage Tips

To keep your Giant Chewy Keto Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like to extend their shelf life, consider freezing them! Just layer parchment paper between cookies and place them in a freezer-safe bag for up to three months. When you’re ready to enjoy one, allow them to thaw at room temperature, or pop them in the microwave for a few seconds for a warm treat!

Pro Chef Tips

Chilling the Dough: Don’t skip the chilling step if your dough feels too soft. This helps the cookies maintain their structure and prevents spreading too much during baking.
Use Fresh Ingredients: Make sure your baking soda is fresh for the best rise and texture.
Test Your Oven: Oven temperatures can vary; check your cookies a couple of minutes before the recommended time to avoid overbaking.

Creative Twists

Feel free to personalize these Giant Chewy Keto Chocolate Chip Cookies! Try adding a sprinkle of sea salt on top before baking for an extra flavor boost. You could also mix in nuts for added crunch or incorporate a teaspoon of cinnamon for a warm, spicy twist. Other alternatives include using different flavored sugar-free chocolate chips, like mint or peanut butter, to change things up!

Your Questions Answered

Q: Can I use regular flour instead of almond flour?
A: Regular flour will not make these cookies keto-friendly. Ensure you use almond flour or another low-carb substitute.

Q: How do I know when the cookies are done?
A: Look for lightly golden edges while the centers remain soft; they will continue cooking slightly after being removed from the oven.

Q: How long can I store these cookies?
A: In an airtight container at room temperature, they will last up to a week. For longer storage, freeze them!

Enjoy the delightful experience of baking and indulging in these Giant Chewy Keto Chocolate Chip Cookies. They’re not just a treat; they’re a delicious way to stay on track with your health goals without sacrificing the joy of dessert!

Giant Chewy Keto Chocolate Chip Cookies

Total Time: 30 minutes
Yield: 12 servings 1x
Diet: Keto

Description

A delightful twist on classic chocolate chip cookies, made keto-friendly with sugar-free ingredients.

Ingredients

Scale

½ cup unsalted butter (1 stick, softened)
⅓ cup sugar-free brown sugar
1 large egg
1 tsp vanilla extract
1 ⅔ cups fine almond flour
½ tsp baking soda
½ tsp sea salt
1 cup sugar-free chocolate chips

Instructions

Cream the butter and sugar until fluffy.
Add the egg and vanilla; mix until incorporated.
Combine the almond flour, baking soda, and sea salt.
Incorporate the chocolate chips into the dough.
Preheat the oven to 350°F (175°C).
Scoop dough onto the baking sheet, leaving space between cookies.
Bake for 11 to 15 minutes.
Cool before transferring to a wire rack.

Notes

Chill the dough if it’s too soft to maintain structure while baking. Serve warm with keto-friendly ice cream for a treat.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 2g
Sodium: 180mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Keywords: Keto cookies, chocolate chip cookies, low-carb dessert