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: