Baking Dessert Dirty Keto Keto Recipes

Keto Chocolate Chip Cookies

Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of nutrition info for ONE COOKIE (batch made 24 cookies): Calories: 118  Carbs: 3 grams  Dietary Fiber: 1.5 grams  Net Carbs: 1.5 grams   Fat: 12 grams   Protein: 12 grams

I consider these cookies Dirty Keto because I used Sugar Free Hershey’s Chocolate Chips.  Those particular chips have malitol, a sweetener which I generally avoid on Strict Keto.  However, these chips were on sale, I only used 4 oz to make 24 cookies and I don’t plan to make them regularly.  If I switch out the chocolate chips for Lily’s chips or other Keto chocolate, these can easily become Strict Keto. 

Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen!


  • 1 1/4 cup of Almond Flour
  • 3 Tablespoons of Coconut Flour
  • 1/4 teaspoon of Salt
  • 1/2 teaspoon of Baking Soda
  • 1/2 teaspoon of Baking Powder
  • 8 Tablespoons of a Low Carb Sweetener ( I used Swerve)
  • 10 Tablespoons of  Butter, softened to room temperature
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 4 oz  Sugar Free Chocolate Chips of your choice
  • 2 oz of Chopped Walnuts (optional)




  • Combine Almond Flour, Coconut Flour, Salt, Baking Soda & Baking Powder in a bowl. Stir until well blended.  Set aside.
  • In a large bowl, cream the Butter with an electric mixer until soft, about 2 minutes. Mix in low Carb Sweetener and continue to cream the Butter until it is light and fluffy (at least 5 more minutes).  The longer you cream the butter and sweetener together the better.
  • After 5 minutes, add the Vanilla Extract and Egg.  Mix well.
  • With a spatula, add in half of your Flour Mixture to the creamed butter- stirring until just incorporated. Then stir in the remainder of the flour.
  • Stir in the Sugar Free Chocolate Chips and Walnuts.
  • Cover bowl and refrigerate cookie dough for 1 hour.
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Scoop cookie dough into 24 rounds and flatten them slightly with a fork. The cookies will spread a bit during baking. For a crisper cookie, flatten them a lot, for a softer cookie flatten them slightly.  You can see how mine look going into the oven in the below pic.  I was going for a softer cookie.
  • Place cookie dough on the parchment lined cookie sheet.  Bake the cookies for 8-10 minutes.
  • My first batch were a tad too brown (still very edible) at 10 minutes and just about right at 8 minutes.  So watch your oven carefully as it will vary and cookies go from under cooked to over cooked very quickly.
  • Allow the cookies to cool about 5 minutes on the baking trays before transferring to a cooling rack.  If cookies are too crumbly to move, allow them to cool completely on the baking sheet before transferring.  They will firm up nicely as they set and cool.
  • Store the Keto Kookies in an airtight container.  I left mine in the cupboard but refrigerating or freezing should be okay as well.

Serve with a cup of Irish Tea with a splash of cream or a cold glass of unsweetened chocolate almond milk and I am happy!!

Hope you enjoy these as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Going into the oven!!!

Here are some of my Keto Kitchen essentials when making this recipe

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