Description
This Giant Keto Chocolate Chip Cookie is golden, gooey, and sugar-free — with crisp edges, a soft center, and melty chocolate in every bite! Made with almond flour and a touch of vanilla, it’s a guilt-free indulgence that tastes like your favorite bakery treat, without the carbs.
Ingredients
4 tbsp unsalted butter, softened
1 cup almond flour
1/4 cup sugar-free sweetener (Allulose or Monk Fruit)
1/3 cup sugar-free chocolate chips
1 tsp vanilla extract
1 egg yolk
1/4 tsp baking soda
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream the softened butter with the sugar-free sweetener until smooth and fluffy.
3. Add vanilla extract and egg yolk, then mix until fully combined.
4. Stir in almond flour, baking soda, and a pinch of salt until a soft dough forms.
5. Fold in the sugar-free chocolate chips until evenly distributed.
6. Shape the dough into one large cookie on the parchment-lined baking sheet.
7. Bake for 12–14 minutes, until the edges are golden brown and the center looks slightly soft.
8. Allow the cookie to cool for at least 5 minutes before slicing or breaking apart.
9. Serve warm and enjoy the gooey, buttery perfection!
Notes
💡 For an extra chewy cookie, chill the dough for 10 minutes before baking.
✨ Sprinkle flaky sea salt on top before baking for that bakery-style finish.
🍫 Add a handful of chopped nuts or coconut flakes for texture.
🔥 The cookie continues baking as it cools — don’t overbake!
🥶 Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 cookie
- Calories: 210
- Sugar: 0
- Sodium: 80
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
- Cholesterol: 35