Chocolate Chip Keto Cookies Recipe

Introduction

These Chocolate Chip Keto Cookies are a delightful low-carb treat perfect for satisfying your sweet tooth without the guilt. Packed with sugar-free chocolate chips, coconut, and crunchy pecans, they offer a rich and satisfying flavor in every bite.

Ingredients

• 1/4 cup melted coconut oil
• 3 tablespoons melted butter
• 2 eggs
• 3 tablespoons Lakanto brown keto sweetener
• 1/2 teaspoon salt
• 1/2 cup Lily’s sugar-free chocolate chips
• 1/2 cup Lily’s sugar-free white chocolate chips
• 1 cup unsweetened coconut flakes
• 1 cup chopped roasted pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Place a silicone muffin tray on a baking sheet and set aside.
2. Step 2: In a medium bowl, blend the melted coconut oil, melted butter, and eggs using a hand mixer at medium speed until smooth.
3. Step 3: Add the keto brown sweetener and salt to the bowl, then continue mixing until fully combined.
4. Step 4: Gently fold in the unsweetened coconut flakes, both types of chocolate chips, and chopped pecans using a spoon or spatula until evenly distributed.
5. Step 5: Drop equal portions of the cookie mixture into each muffin cup. Lightly press down the mixture with your fingertips or the back of a spoon.
6. Step 6: Bake in the preheated oven for 12 to 15 minutes, or until the tops turn slightly golden.
7. Step 7: Remove the cookies from the oven and let them cool on the counter for at least 20 minutes.
8. Step 8: Carefully pop each cookie out of the silicone mold and place them on a plate lined with paper towels before serving.

Tips & Variations

• For extra crunch, toast the pecans before chopping and adding them to the mix.
• Substitute the pecans with walnuts or almonds if preferred.
• Use any brand of sugar-free chocolate chips if Lily’s is unavailable.
• To make these cookies nut-free, omit the pecans and increase coconut flakes.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a microwave or oven to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of keto sweetener?

While you can substitute regular sugar, it will increase the carb content and affect the keto-friendly nature of the cookies. Adjust according to your dietary needs.

What if I don’t have a silicone muffin tray?

You can use a regular muffin tin lined with paper cups or a baking sheet with spaced scoops of dough, but the baking time may vary slightly. Watch for the golden tops as your cue.

Chocolate Chip Keto Cookies Recipe

Print Recipe

★★★★★

5 from 94 reviews

Delicious and easy-to-make Chocolate Chip Keto Cookies that are perfect for a low-carb lifestyle. These cookies blend melted coconut oil and butter with keto-friendly sweetener, sugar-free chocolate chips, coconut flakes, and roasted pecans for a delightful treat that’s both satisfying and keto-compliant.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Wet Ingredients

• 1/4 cup melted coconut oil
• 3 tablespoons melted butter
• 2 eggs

Dry Ingredients

• 3 tablespoons Lakanto brown keto sweetener
• 1/2 teaspoon salt
• 1 cup unsweetened coconut flakes
• 1/2 cup Lily’s sugar-free chocolate chips
• 1/2 cup Lily’s sugar-free white chocolate chips
• 1 cup chopped roasted pecans

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Place a silicone muffin tray on a baking sheet and set aside to get ready.
2. Mix Base Ingredients: In a medium bowl, use a hand mixer at medium speed to blend together the melted coconut oil, melted butter, and eggs. Add the Lakanto brown keto sweetener and salt, continuing to mix until fully combined.
3. Incorporate Dry Ingredients: Gently fold in the unsweetened coconut flakes, sugar-free chocolate chips, sugar-free white chocolate chips, and chopped roasted pecans with a spoon or spatula until evenly distributed throughout the mixture.
4. Fill Muffin Cups: Spoon even amounts of the cookie mixture into each cup of the silicone muffin tray. Lightly press down the mixture with your fingertips or the back of a spoon to flatten slightly.
5. Bake: Place the muffin tray in the preheated oven and bake for 12-15 minutes or until the tops of the cookies are slightly golden.
6. Cool: Remove the cookies from the oven and allow them to cool at room temperature for at least 20 minutes to set properly.
7. Serve: Carefully pop each cookie out of the silicone mold and place them on a plate lined with paper towels. Serve and enjoy your keto-friendly chocolate chip cookies.

Notes

• Ensure cookies cool completely before removing from the silicone mold to keep their shape intact.
• For a nut-free option, omit the pecans and replace with additional coconut flakes or seeds.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• Use a silicone muffin tray for easy removal and even baking.
• Adjust baking time slightly if using a different oven type or tray size.

Keywords: Keto cookies, sugar-free chocolate chip cookies, low carb dessert, keto dessert, diabetic-friendly cookies, coconut, pecan cookies