These Keto Salted Caramel Chocolate Chip Cookies are rich, chewy and even better than their sugary, carb laden counterparts.
The secret to these chewy keto chocolate chip cookies:
Have you ever had a keto chocolate chip cookie that just gets better and better days after you made it? Me either... until I made these. I thought they were great straight off the cookie sheet, scorching my mouth because I refused to let them cool, but boy, oh boy, they were even more amazing when I grabbed one from the pantry the next day. Rich and chewy, and the perfect texture of a real flour based, conventional sugar, high carb cookie. In fact, if I hadn't made these Keto Salted Caramel Chocolate Chip Cookies and someone served me one, I would never be able to tell that they were low carb cookies at all.
Substitutions and Serving Suggestions
You want to know what makes a mindblowingly delicious keto dessert? Take two of these cookies and use them to sandwich some of my Low Carb Mason Jar Chocolate Ice Cream and make a low carb cookie ice cream sandwich. SO GOOD! And to think that people say this lifestyle is hard.
A couple of notes:
- I like to pull these keto cookies out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously dense and chewy cookie.
- If you scoop them in large mounds, I recommend flattening them when you pull them out of the oven for a denser, cookie like texture. For a more airy cake-like texture, leave them puffed up.
- If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
- You do not have to include the grass-fed collagen gelatin (not to be confused with collagen peptides), but it does make them chewier. I got the idea of adding gelatin to cookies from my talented friend Cristina of The Castaway Kitchen. Check out her Keto Chewy Chocolate Chip Cookie recipe.
- You can leave out the caramel extract and sea salt flakes to make a delicious plain low carb chocolate chip cookie
- Store these keto cookies in an airtight container. They are even better the next day!
- I have not tested this recipe as a coconut flour cookie recipe, but if you have a nut allergy I'm sure it would be equally as delicious with coconut flour. To substitute coconut flour, you would need to add a lot more liquid, and eggs.
More low carb, gluten free cookie recipes:
- Keto White Chocolate Macadamia Nut Cookies
- Keto Flourless Chewy Double Chocolate Chip Cookies
- Chocolate Peanut Butter Keto No Bake Cookies
- Keto Chocolate Dipped Peanut Butter Cookie Sandwiches
- Keto Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter Bacon Cookies
- Low Carb Chocolate Peanut Butter Bars
- 30 Keto Cookie Recipes
Keto Salted Caramel Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
Ingredients
- 3 cups blanched almond flour (I use this brand)
- 1 tablespoon grass-fed gelatin (I use this brand)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 1 teaspoon vanilla extract (I use this brand)
- 1 teaspoon caramel extract (I use this brand)
- ½ cup sugar-free maple syrup (I use this brand) Code PEACE for 20% off
- ½ cup unrefined coconut oil, melted
- 1 cup sugar-free dark chocolate chips (I use this brand) Code PEACE for 20% off
- Maldon sea salt flakes (get them here)
Instructions
- Preheat the oven to 375°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Combine the almond flour, gelatin, baking soda, and salt in a large mixing bowl.
- Crack the eggs into a medium mixing bowl. Add the vanilla extract and caramel extract and whisk to combine. Add the maple syrup and coconut oil to the egg mixture, whisking as you pour.
- Pour the wet ingredients into the dry ingredients, and beat with a hand mixer until all ingredients are well incorporated.
- Using a rubber spatula, fold the chocolate chips into the batter.
- Use a cookie scoop to drop balls of dough, about 2 tablespoons worth, onto the prepared cookie sheet. Bake for 10 to 12 minutes. Start checking at 10 minutes.
- Sprinkle with sea salt flakes, and let cool for 10 minutes.
Notes
Net Carbs Per Cookie: 1.9g
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Robin says
Delicious! However they needed to bake about 45 minutes and were still a bit gooey inside, but loving them!
Robin says
I’m going to try to make these into brownies. I will let you know how they turn out.
Heather Wojtusiak says
Hands down the best keto chocolate chip cookies I’ve had! If you haven’t made them yet you are totally missing out! My favorite thing to do with them is make an ice cream sandwich with some low-carb vanilla ice cream. Hello, Chipwich!
Andrea says
These cookies are delectable gems! I baked them according to the recipe and they came out perfect! My entire family enjoyed this mouthwatering treat, the batch didn't last long! I will surely make them again! Treat yourself!!!
Em says
I love your blog, Peace Love and Low Carb! I was new to the Keto lifestyle a few months ago. It was really hard for me to stay on top of the dos and don'ts. Your blog really helped me to still enjoy my food, and especially to stay on top of my eating decisions. For the new year I made a different sort of resolution- to eat tasty things! I tried this recipe and it was to die for. I love making homemade food when I can. I have found that not having a plan makes me fall off track.
Donna Hake says
My Daughter and I made these. We used mostly almond flour with a bit of coconut flour. We added a bit more vegan butter but found the cookies to be very crumbly. Ours were a darker color as well. My Daughter and I are the vegetarians and the ones that try to eat low carb and we liked them the least. Her boyfriend thought they were amazing. I think we just need to try making them again 🙂