I created a giant keto chocolate chip cookie with a surprising ingredient swap that makes it stand out among Low Carb Chocolate Treats.
I made these Giant Chewy Keto Chocolate Chip Cookies for the cookie monsters who refuse to shrink their portions. Theyre huge, gooey to the max, and they actually feel like a proper dessert instead of a sad substitute.
I used almond flour and sugar free chocolate chips so you get that nutty backbone and pockets of melty bites. If youre into Low Carb Chocolate Treats but hate tiny servings, these are for you.
Think Homemade Keto Cookies but without the crumbly letdown. Warning: they vanish fast, and you’ll already be plotting a second batch.
Ingredients
- Almond flour: High in protein and fiber, adds nutty flavor, creates tender crumb and slight density.
- Coconut flour: Very absorbent so it needs lots of moisture, adds fiber and mild coconut taste.
- Powdered erythritol or erythritol-monk fruit blend: Sweetens without sugar or carbs, can leave a cooling aftertaste some people notice.
- Unsalted butter: Adds richness and chew, supplies fat for keto, helps edges brown and crisp.
- Cream cheese: Gives tang and moisture, makes dough soft, helps cookies stay extra chewy.
- Eggs: Bind ingredients, add structure and lift, provide protein and extra moisture.
- Sugar free chocolate chips: Sweet chocolate flavor without sugar, add melty pockets, some brands contain sugar alcohols.
- Xanthan gum: Used in small amounts, gives chew and elasticity, replaces gluten’s stretch.
Ingredient Quantities
- 2 cups blanched almond flour (about 192 g)
- 1/4 cup coconut flour (about 28 g)
- 3/4 cup powdered erythritol or erythritol-monk fruit blend (confectioners style) (about 150 g)
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter melted and slightly cooled (113 g)
- 4 oz cream cheese softened (113 g)
- 1 large egg plus 1 egg yolk room temp
- 2 tsp vanilla extract
- 1 cup sugar free chocolate chips or chopped sugar free chocolate (about 150 g)
- Flaky sea salt for sprinkling optional
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, set aside so everything’s ready.
2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol (confectioners style), 1 tsp baking powder, 1/2 tsp xanthan gum and 1/4 tsp fine sea salt; if your erythritol is grainy sift it or whisk extra well so cookies arent gritty.
3. In a separate bowl beat 1/2 cup melted unsalted butter that has cooled slightly with 4 oz softened cream cheese until smooth, then add 1 large egg plus 1 egg yolk and 2 tsp vanilla extract, mix until homogenous; cooled butter keeps the egg from cooking so dont skip that.
4. Pour the wet mix into the dry ingredients and stir gently until a thick, slightly sticky dough forms, dont overmix or the cookies get dry; fold in 1 cup sugar free chocolate chips or chopped sugar free chocolate.
5. If dough feels too soft to shape chill it in the fridge for 20 to 30 minutes so it firms up, this helps create giant cookies that hold their shape and stay chewy instead of spreading into pancakes.
6. Use about 1/3 to 1/2 cup dough per cookie for giant size, scoop onto the prepared sheets leaving plenty of room, press each ball down gently to form a 1/2 to 3/4 inch thick round and press a few extra chocolate chips on top for looks.
7. Bake at 350°F for about 14 to 18 minutes until edges are set and tops still look a little soft and glossy, you want them slightly underbaked for the gooey center because they will finish setting as they cool.
8. Remove from oven and immediately sprinkle with flaky sea salt if using, let cookies cool on the sheet for 15 to 20 minutes so they set up, then transfer to a wire rack to finish cooling; theyll firm but stay chewy inside.
9. Store cooled cookies in an airtight container at room temp for a few days or freeze for longer, to reheat gently warm in a low oven or microwave for a few seconds to bring back that gooey, just baked texture.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets plus parchment paper or silicone baking mats
3. Big mixing bowl (for dry ingredients) — you’ll want one roomy so you dont make a mess
4. Medium mixing bowl (for the wet ingredients)
5. Electric hand mixer (or a sturdy whisk if you prefer)
6. Rubber spatula for folding and scraping the bowl
7. Measuring cups, measuring spoons and a kitchen scale (grams make this way more accurate)
8. 1/3 to 1/2 cup cookie scoop or large ice cream scoop (or use a big spoon)
9. Wire cooling rack to let cookies finish setting
10. Oven mitts or heatproof gloves for safety
FAQ
Giant Chewy Keto Chocolate Chip Cookies Recipe Substitutions and Variations
- Almond flour: swap with blanched almond meal or finely ground raw almonds 1:1 by weight. Almond meal is usually coarser so cookies might be a bit more crumbly, still works great.
- Coconut flour: replace with about 3/4 to 1 cup extra almond flour for this recipe (so use more almond flour by weight) and cut xanthan gum to 1/4 tsp. Coconut flour soaks up moisture, almond flour wont, so dough will be softer; chill before baking if it spreads too much.
- Powdered erythritol: use powdered allulose or a powdered monk fruit erythritol blend 1:1 by weight. If you only have granulated erythritol pulse it in a blender to a confectioners texture, otherwise the cookies can be slightly gritty.
- Cream cheese: swap 1:1 with mascarpone or very well drained full fat ricotta. Mascarpone matches the fat and texture best; ricotta will add moisture so press it dry and you may need a minute or two longer in the oven.
Pro Tips
1. Sift or pulse the erythritol to a powder if it feels grainy, otherwise the cookies can end up with a sandy texture. I toss mine in a small blender for 5 to 10 seconds and it really helps.
2. Let melted butter cool until just warm and make sure the cream cheese is soft but not melted, add the egg when the butter has cooled or it can start to cook the egg. I learned that the hard way and ruined a batch once.
3. Chill the dough for 20 to 30 minutes if it feels too soft, chilling helps the cookies keep their shape and stay chewy instead of spreading out thin. If you skip this you’ll probably get flattish cookies.
4. Take them out when the edges are set but the centers still look glossy, they’ll finish setting as they cool so a little underbake gives you a gooey center. Press a few extra chips on top right away and sprinkle flaky sea salt for a great salty sweet contrast.
Giant Chewy Keto Chocolate Chip Cookies Recipe
I created a giant keto chocolate chip cookie with a surprising ingredient swap that makes it stand out among Low Carb Chocolate Treats.
12
servings
278
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets plus parchment paper or silicone baking mats
3. Big mixing bowl (for dry ingredients) — you’ll want one roomy so you dont make a mess
4. Medium mixing bowl (for the wet ingredients)
5. Electric hand mixer (or a sturdy whisk if you prefer)
6. Rubber spatula for folding and scraping the bowl
7. Measuring cups, measuring spoons and a kitchen scale (grams make this way more accurate)
8. 1/3 to 1/2 cup cookie scoop or large ice cream scoop (or use a big spoon)
9. Wire cooling rack to let cookies finish setting
10. Oven mitts or heatproof gloves for safety
Ingredients
2 cups blanched almond flour (about 192 g)
1/4 cup coconut flour (about 28 g)
3/4 cup powdered erythritol or erythritol-monk fruit blend (confectioners style) (about 150 g)
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp fine sea salt
1/2 cup unsalted butter melted and slightly cooled (113 g)
4 oz cream cheese softened (113 g)
1 large egg plus 1 egg yolk room temp
2 tsp vanilla extract
1 cup sugar free chocolate chips or chopped sugar free chocolate (about 150 g)
Flaky sea salt for sprinkling optional
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, set aside so everything's ready.
- In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 3/4 cup powdered erythritol (confectioners style), 1 tsp baking powder, 1/2 tsp xanthan gum and 1/4 tsp fine sea salt; if your erythritol is grainy sift it or whisk extra well so cookies arent gritty.
- In a separate bowl beat 1/2 cup melted unsalted butter that has cooled slightly with 4 oz softened cream cheese until smooth, then add 1 large egg plus 1 egg yolk and 2 tsp vanilla extract, mix until homogenous; cooled butter keeps the egg from cooking so dont skip that.
- Pour the wet mix into the dry ingredients and stir gently until a thick, slightly sticky dough forms, dont overmix or the cookies get dry; fold in 1 cup sugar free chocolate chips or chopped sugar free chocolate.
- If dough feels too soft to shape chill it in the fridge for 20 to 30 minutes so it firms up, this helps create giant cookies that hold their shape and stay chewy instead of spreading into pancakes.
- Use about 1/3 to 1/2 cup dough per cookie for giant size, scoop onto the prepared sheets leaving plenty of room, press each ball down gently to form a 1/2 to 3/4 inch thick round and press a few extra chocolate chips on top for looks.
- Bake at 350°F for about 14 to 18 minutes until edges are set and tops still look a little soft and glossy, you want them slightly underbaked for the gooey center because they will finish setting as they cool.
- Remove from oven and immediately sprinkle with flaky sea salt if using, let cookies cool on the sheet for 15 to 20 minutes so they set up, then transfer to a wire rack to finish cooling; theyll firm but stay chewy inside.
- Store cooled cookies in an airtight container at room temp for a few days or freeze for longer, to reheat gently warm in a low oven or microwave for a few seconds to bring back that gooey, just baked texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 68g
- Total number of serves: 12
- Calories: 278kcal
- Fat: 23.3g
- Saturated Fat: 9.9g
- Trans Fat: 0.08g
- Polyunsaturated: 2.48g
- Monounsaturated: 8.93g
- Cholesterol: 54.3mg
- Sodium: 112.5mg
- Potassium: 183mg
- Carbohydrates: 22.36g
- Fiber: 3.35g
- Sugar: 1.33g
- Protein: 6.06g
- Vitamin A: 392IU
- Vitamin C: 0.1mg
- Calcium: 61.4mg
- Iron: 1.1mg
