Chewy Almond Butter Keto Cookies with Chocolate Chips
Keto Cookies
Simple chewy almond butter cookies with sugar-free chocolate — quick, low-carb, and delicious.
Nutrition (per serving)
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.
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
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
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In a medium bowl whisk together almond butter, granulated erythritol, egg, vanilla, and melted butter until smooth.
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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.
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Fold in sugar-free chocolate chips, reserving a few to press on top of the cookies before baking.
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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.
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Top with reserved chips and a tiny pinch of flaky sea salt, if using.
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Bake for 10–12 minutes, until edges are set and slightly golden. Centers will still look soft.
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Cool on the baking sheet 8–10 minutes before transferring to a wire rack to finish cooling. Cookies firm up as they cool.
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.
