September Recipes

Keto Chocolate Chip Cookies

A baking sheet of Keto Chocolate Chip Cookies
Hands On:
20 minutes
Total Time:
75 minutes


  • 1 ½ cups Good Graces gluten-free almond flour
  • 1 tbsp gluten-free white rice flour
  • 1 tsp Hy-Vee baking powder
  • ½ tsp Hy-Vee kosher salt
  • ¾ cup Swerve brown sugar replacement
  • ¾ cup Full Circle Market organic creamy almond butter
  • ¼ cup Wholesome allulose zero-calorie sweetener
  • 2 Hy-Vee large eggs
  • 2 tbsp Full Circle Market organic refined coconut oil
  • 1 tsp vanilla extract
  • ½ cup Lily's no-added-sugar semisweet style baking chips
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Whisk together almond flour, rice flour, baking powder, and salt in a large bowl; set aside.
Beat brown sugar replacement, almond butter, allulose sweetener, eggs, coconut oil, and vanilla in a large mixing bowl with an electric mixer on medium for 2 minutes or until smooth and creamy. Slowly beat in almond flour mixture; beat on medium for 2 minutes, scraping side of bowl occasionally. Stir in baking chips. Cover and refrigerate 30 minutes.
Preheat oven to 350°. Line 2 large rimmed baking pans with parchment paper. Drop about 2 tablespoons dough 2-inches apart in prepared baking pans; gently press down each to flatten slightly.
Bake 10 to 12 minutes or until edges are lightly browned. Cool in pans for 2 minutes. Transfer cookies to wire rack and cool completely.

Nutrition Facts

Serving Size: 1 cookie
Serves: 24
Amount Per Serving
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 80mg 3%
Total Carbohydrate: 14g 5%
Dietary Fiber: 3g 11%
Sugars: 1g 2%
Protein: 3g 6%

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