These keto chocolate-chip almond cookies are so soft and chewy. They are filled with crunchy chopped almonds and chocolate chips. No butter, no eggs, and no coconut oil needed. This healthy, dairyfree recipe is also EASY to make. What is more, each cookie only has 88 calories.
Why I love these keto chocolate-chip almond cookies
Delicious and nutritious
Made without the oven, these moist cookies are packed with almonds. After all, they contain almond flour, almond butter, and chopped almonds. These cookies are, in other words, secretly healthy! So no need to feel guilty about making them.
EASY to make
This is the perfect recipe if you are looking for a quick, easy recipe. It’s also a great cookie if you simply love the taste and texture of no-bake cookies. After all, it’s almost like eating cookie dough. There is, however, one major difference: These cookies retain their shape.
Great for healthy diets
The ingredients for keto chocolate-chip almond cookies
- Almond flour – is rich in nutrients, antioxidants, Vitamin E, magnesium.
- Crunchy almond butter – adds crunch. It also boosts the almond content.
- Granulated sweetener of choice – I use Lakanto Classic Monk Fruit, a natural sugar replacement.
- Milk of choice – I use unsweetened almond milk which barely has any calories.
- Stevia-sweetened chocolate chips – I use Lily’s semi-sweet chocolate chips. These cookies are also delicious with dark or white chocolate chips. Another brand I use all the time is Bake Believe.
- Chopped almonds (optional) – reinforce the cookie’s crunch.
How to make these no-bake keto cookies
For full recipe, see the Recipe Card below.
1. Mix the almond flour, sweetener, almond butter, 3 Tbsp milk, chopped almonds and chocolate chips.
2. Use a tablespoon or cookie scooper to form 12 cookies.
Vary the ingredients
If you like to improvise, you can definitely vary the ingredients. For example, use a different nut flour. After all, you can pulverize any nut in the blender to make a nut flour. Or try a different nut butter or type of chocolate chip.
FAQs about keto chocolate-chip almond cookies
- What are keto friendly chocolate chips? They are chocolate chips that don’t contain refined sugar. Instead, they are sweetened with natural sugar substitutes such as stevia and monk fruit. Some also contain sugar alcohols such as erythritol.
- What is sugar alcohol? Sugar alcohol is a type of carb. It has a chemical structure that is a mix of sugar and alcohol molecules. However, the body processes sugar alcohol differently than other carbs.
- Can sugar alcohol affect my blood sugar level? Some sugar alcohols can raise your blood sugar level. However, erythritol is a sugar alcohol that may not increase your blood sugar level. So, erythritol might be a good option for people with diabetes.
- Why is erythritol added to monk fruit? Monk fruit is very sweet on its own, so erythritol is added to reduce how sweet it is.
How to store keto chocolate-chip almond cookies
To store: Place in a sealed container and refrigerate. Eat within 3 days.
To freeze: Place in a sealed container. Then freeze for up to 3 months.
Other popular sugar-free cookie recipes
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Keto Chocolate-Chip Almond Cookies
Equipment
- 1 Bowl
- 1 Mixing spoon
- 1 Plate or sheet to place the cookies in the refrigerator
Ingredients
- 1 cup almond flour
- 3 Tbsp granulated sweetener of choice I use Lakanto White Monk Fruit. For a low-sugar cookie, use only 2 Tbsp.
- 1/4 cup crunchy almond butter Microwave it for a few seconds so it's runny.
- 1/4 cup sugarfree chocolate chips of choice I use Lily's semi-sweet chocolate chips, but they also taste great with dark and white chocolate chips.
- 1/4 cup chopped almonds
- 3 Tbsp milk of choice I use unsweetened almond milk. Add the milk at the end. Be careful not to add too much milk. You want the cookies to be moist enough so you can easily shape them in your hands. You don't want runny dough.
Instructions
- Mix the almond flour, sweetener, and almond butter.
- Mix in 3 Tbsp of milk.
- Mix in the chopped almonds and chocolate chips.
- If necessary, add another Tbsp of milk. Don't make the dough too wet.
Assemble the cookies
- Use a tablespoon to scoop the dough.
- In your hands shape and flatten the cookie. If the cookie dough sticks to your hands, wet them a little.
- Place the cookies on a plate or sheet.
- Refrigerate for 30 minutes.
- Enjoy some. Transfer the others to a sealed container which needs to be stored in the refrigerator.
Notes
88 kcal
4.5 carbs
2.8 protein Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
These turned out great, were easy to make. Thanks
Glad they worked for you!