TMc’s Keto-Friendly Chocolate Chip Cookies

These are very popular at DMc’s office!

TMc’s Keto-Friendly Chocolate Chip Cookies

Sugar and gluten free!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: TMc


  • 4 cups Almond flour (finely ground – I like Bob's Red Mill best)
  • 1 tsp Kosher salt
  • 1/2 tsp Baking soda
  • 8 TBSP Unsalted butter (1 stick – softened)
  • 3/4 cup Confectioners Swerve sweetener
  • 1 TBSP Vanilla extract
  • 1/4 cup Heavy whipping cream (you can add more by the teaspoon if the dough seems too crumbly after mixing)
  • 1-1/2 cup Sugar-free chocolate chips (we love Lily's brand)
  • 2/3 cup Chopped nuts – optional (pecans or walnuts are delicious in this cookie)


  • Preheat oven to 325 F
  • Mix dry ingredients except for sweetener together in a bowl or large measuring cup (flour, salt, soda)
  • Cream the butter and Swerve in a mixer bowl until light and fluffy
  • Add the vanilla and cream, mix until well combined – NOT too long or you'll accidentally whip your cream too stiff for cookie dough
  • Add the dry ingredients in half at a time, mixing until well combined
  • Fold in the chocolate chips (and nuts if using)
  • Portion the cookies out using a 1-1.25 TBSP scoop on parchment paper on cookie sheets
  • Gently press the cookies down to flatten out with the bottom of a glass or something – they will not spread out much at all, so target your desired post-baking size
  • Bake at 325 for 15-20 min, until golden brown around the edges (these are a slow baker – if for some reason in your oven they are looking golden brown around the edges before 15 min is up, PULL THEM immediately)
  • IMPORTANT: let the cookies cool ON the sheets without lifting/touching for at least 20 minutes
  • Move the parchment to cooling racks and let cool at least 2 hours more before storing


  • If you don’t mind going a tad off the Keto path, you can add a half cup of low-sugar Craisins to these and they’re very tasty indeed.
  • These cookies can go from perfect to burnt on the bottom and edges in a split-second. Watch them carefully, particularly if your oven has a known hot spot. I only use my AirBake cookie sheets for this dough – I find this really helps prevent them from getting too brown on the bottom.
  • Be sure to let these cool down all the way before eating, or they’ll fall apart in your mouth, hand, and down your shirt.
  • These improve in texture and flavor vastly after some time in the freezer. I now toss them into a freezer bag and in they go as soon as they are thoroughly cooled down. This approach also keeps them fresh for a couple of months.
  • I did run the macros on this recipe for a few items that we were interested in tracking. These are per cookie:
    • 113 calories
    • 17 grams fat
    • 4 grams protein
    • 10 grams full carbs
    • 4 grams erythritol
    • 2 grams fiber
    • 4 grams net carbs

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.