Perfectly chewy keto chocolate chip cookies are made possible by adding grass-fed beef gelatin to the cookie dough. These moist morals of flaky chocolate cookies are wonderful to share with the whole family.
You can share these at school, playdates, and family gatherings. Everyone can enjoy easy keto recipes without even knowing they are sugar-free and low-carb.
These cookies have replaced the desire for oreos in one family!
A subscriber shared the story of making these cookies for their daughter. After trying them, she said she liked these better than oreos! WOW! What a #momwin!
Edible recipes like this one are great gifts for keto dieters!
The Hardest Part of making Keto Chocolate Chip Cookies
The hardest part of this recipes is waiting for the cookies to completely cool before eating!
As an experiment, you can try them at the difference stages: hot from the oven, slightly cooled and completely cool. You’ll learn the difference and can decide how you like them best.
Like all most all ketogenic baked cakes, breads and cookies, I do think they are the best to eat once totally cooled.
If you have the patience, keep them in the refrigerator overnight and you’ll see how amazing they are the next day (breakfast cookies…).
If you feel like decorating them, a Diary-Free Keto Icing looks beautiful drizzled on top.
Get a Little Nutty
Chop up 1/4 cup of walnuts or pecans and add them in the batter with the chocolate bits. Macadamia nuts or pumpkin seeds can be used also. The nuts lend a nice texture to the chewy ketogenic chocolate chip cookie.
Our son loves this Sugar Free Chocolate Recipe, if you’re a fan of chocolate and almonds, I bet you will too.
Watch the recipe video here.
Do you love baking easy recipes?
I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, keto sweet and savory baked goods!
This one of my favorite keto holiday dessert recipes! It’s great for special occasions and every day enjoyment.
Keto Chocolate Chip Cookies
- Preheat the oven to 325° F.
- Whisk the egg, oil, and milk in a medium bowl.
- In a second bowl, combine the flour, sweetener, gelatin, vanilla, baking soda, baking powder, and salt.
- Pour the dry bowl into the wet mixture. Mix a few times to combine. Fold in zucchini and cacao paste.
- Spoon onto a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until golden and firm. Transfer to a cooling rack, leave until completely cool before eating.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.