01 August 2021

Mini Chewy Keto Chocolate Chip Cookies

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Mmm...mini, chewy keto chocolate chip cookies. I started experimenting with this recipe a while back but perfected it upon my recent trip to St. Louis. And let me tell you, this plate disappeared before my eyes. My dad (who also follows a keto lifestyle) certainly made a quick dent, but my brother-in-law loved them too - and he normally doesn't eat anything keto! 

They look a tad well done, but it's a bit deceiving since it's actually the allulose giving them that color. If you don't want them looking so browned, gently placing a sheet of foil over them a few minutes after popping them into the oven should do the trick. 

My trip went way too quick - I intended to try several variations of the cookies - such as salted caramel ones - and now that I'm back in California alone it's way too risky to make a batch. 😜 


4 tbsp salted butter, softened
2 tsp vanilla
3/4 tsp salt
1.5 cups almond flour
1 large egg
1 tbsp solid coconut oil 
1 tbsp cocoa butter
1 tsp baking powder
1/2 tsp xanthan gum
2/3 cup Lily's chocolate chips


1) Pre-heat oven to 350 degrees.

2) Cream together softened butter and sweeteners in a large bowl.

3) Add in vanilla, salt, almond flour, egg, coconut oil, cocoa butter and baking powder. Stir well.

4) Mix in chocolate chips evenly.

5) Line a cookie sheet with parchment and place flattened cookie dough balls on the parchment. (They won't spread much, so they should be roughly the shape you want your final cookie.)

6) Bake for about 11 minutes or until done. (Note: allulose causes them to brown more quickly. You can prevent them from getting too dark if you want by gently placing a sheet of foil over the cookies a few minutes after putting them in the oven. I don't mind a dark cookie so I didn't do this.)

7) Remove from oven and allow cookies to fully cool. (They solidify a lot as they cool).

8) Enjoy!

Picture Instructions:

Nutrition Facts:

Note: Keep in mind that these depend on the size of your cookies and specific ingredients. Mine made 80 mini cookies, and I called four mini cookies one serving.


  1. Caroline, I notice very few of your recipes use Carbalose (or its cousin CarbQuick). I recently "discovered" both for baking bread, pizza crust, Coffee Cakes (apple, pumpkin), and almost everything else. I am asking because I am also using it for chocolate chip cookies and find it to be suitable. (Carbquick as a pie dough is not very good...). Other than it is expensive is there a reason you do not seem to use Carbalose as a standard?

    1. Hi Chet! I am personally not a fan of its ingredients. I have celiac and wouldn't be able to have it anyway since it has gluten, but it also has things I avoid like canola oil and dextrose. I know everyone has different goals and priorities when it comes to diet, so if you're enjoying it and it works for you, that's great!

  2. Thanks for the reply! Goals and priorities have become personal, which is still a strange concept for me, I never imagined that 90% of what is sold in a grocery store I should avoid for actual health reasons. Blood glucose control is my major focus, and with plenty of exercise I have found a working rhythm, but like a lot of people I see online, I am still searching for that... bread, pasta, cake... that I miss, and have difficulty replicating. Lower calorie, no carbs and no aftertaste or side effects... that song Dream the Impossible Dream just starting playing here... :) Thanks again for all of the ideas, recipes, and inspirations you post!

    1. Right? Pretty crazy looking at food from a blood glucose perspective! (I have T1D so totally understand.) I'm not sure if you've tried HighKey products/baking mixes before, but they're super legit and friendly on BGs: https://shrsl.com/2jcaf


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