Chocolate Chip Keto Cookies Recipe
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.
- 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
Scale
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
- Preparation: Preheat your oven to 350°F (175°C). Place a silicone muffin tray on a baking sheet and set aside to get ready.
- 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.
- 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.
- 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.
- 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.
- Cool: Remove the cookies from the oven and allow them to cool at room temperature for at least 20 minutes to set properly.
- 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
