Chewy Almond Butter Keto Cookies with Chocolate Chips

Name: Chewy Almond Butter Keto Cookies with Chocolate Chips
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Almond butter (creamy, no sugar); 1/3 cup Granulated erythritol (or preferred keto sweetener); 2 tbsp Coconut flour; 1/2 tsp Baking soda; 1/4 tsp Salt; 1 piece Large egg; 1 tsp Vanilla extract; 1 tbsp Unsalted butter, melted (or coconut oil); 1/2 cup Sugar-free chocolate chips; 1/4 tsp Flaky sea salt (for sprinkling, optional)

Laura Lewis

Published: April 4, 2026

Categories: Cookies, Low-Carb, Keto Diet, Gluten-Free

Tags: Dessert, snack, gluten-free, Low-Carb, Keto

Keto Cookies

Simple chewy almond butter cookies with sugar-free chocolate — quick, low-carb, and delicious.

Prep Time:10 minCook Time:12 minTotal Time:22 minServings:12Difficulty:Easy

These chewy almond butter keto cookies are my go-to when I want a sweet, low-carb treat that actually feels indulgent. They come together with pantry-friendly ingredients — almond butter, a touch of coconut flour for structure, an egg, and a granulated keto sweetener — then get studded with sugar-free chocolate for bite-sized happiness.

What I love most is the texture: crisp, caramelized edges and a soft, gooey center. They bake fast, store well in an airtight container, and freeze beautifully, so you can have a quick keto-friendly snack or dessert any time.

Nutrition (per serving)

Calories:170 kcal

Protein:5 g

Carbs:4 g

Fat:15 g

Directions

1

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
2

In a medium bowl whisk together almond butter, granulated erythritol, egg, vanilla, and melted butter until smooth.
3

Add coconut flour, baking soda, and salt to the wet mixture and stir until a soft dough forms. Let sit 2 minutes to allow coconut flour to absorb moisture.
4

Fold in sugar-free chocolate chips, reserving a few to press on top of the cookies before baking.
5

Scoop dough by heaping tablespoons onto the prepared sheet about 2 inches apart (you should get about 12). Gently flatten each mound with the back of a spoon or your fingers to form rounds.
6

Top with reserved chips and a tiny pinch of flaky sea salt, if using.
7

Bake for 10–12 minutes, until edges are set and slightly golden. Centers will still look soft.
8

Cool on the baking sheet 8–10 minutes before transferring to a wire rack to finish cooling. Cookies firm up as they cool.

Ingredients

Almond butter (creamy, no sugar):1 cup
Granulated erythritol (or preferred keto sweetener):1/3 cup
Coconut flour:2 tbsp
Baking soda:1/2 tsp
Salt:1/4 tsp
Large egg:1 piece
Vanilla extract:1 tsp
Unsalted butter, melted (or coconut oil):1 tbsp
Sugar-free chocolate chips:1/2 cup
Flaky sea salt (for sprinkling, optional):1/4 tsp

Tips & Notes

Use creamy almond butter (stirred) for easiest mixing — chunky will make the dough uneven.
If your almond butter is very oily, blot a little with a paper towel before measuring to avoid a greasy dough.
Don't overbake — remove when the edges are set; centers will continue to cook while cooling.
To freeze, layer cooled cookies between sheets of parchment in an airtight container for up to 3 months.
Swap almond butter for peanut butter if not strictly nut-restricted, but note slight flavor change.