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 1x
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
Nutrition
- Serving Size: 1 cookie
- Calories: 189
- Fat: 17g
- Carbohydrates: 4.7g
- Fiber: 2.8g
- Protein: 6g
Lindsay Atkins says
OMG! I just want to leave a comment on how amazing these are!!! I didn't have beef gelatin, but I had everything else and these are to die for! I hardly feel like I'm on a diet. Thanks Kyndra! You have a real talent.
Peace Love and Low Carb says
Thank you so much! So happy you enjoyed them
Lazarus says
These were absolutely divine! Easily the best cookie I’ve ever made. I’m making my second batch right now. I’ve found that they seemed a little underdone for my taste when I gave them just 10 minutes cooking, but they were utterly perfect after 15 minutes; still moist and chewy with a hint of crispness on the outside. And that irresistable smell - OMG! I would love to know if these heavenly cookies can be stored in the freezer - has anyone tried?
Heather says
Love this recipe! Made these yesterday minus the gelatin ( only because I didn’t have any ) They were by far the BEST chocolate chip recipie we have tried ! So moist and yummy ! Perfect Combo of salty and sweet ! I am looking forward to trying them with the gelatin next time . Thanks for the recipes !
Donna Hake says
I'm glad to see that you made without the gelatin. I don't use too many animal products and I'd like to avoid the gelatin if possible. Was the texture good? They didn;t crumple or anything?
Crystal says
I made these last night and they were amazing! My batch made 16 cookies at heaping tablespoons and I waiting til about 15 minutes before they reached my desired doneness. She’s right that they’re even better the next day- so cheery and good! I had to beat my husband to go if them, lol!
Vivianne says
I loved the texture of these cookies! Very chewy. The addition of the gelatin and maple syrup really bumped it up a notch. I used ChocZero maple syrup and it was the perfect consistency. I will definitely try these again but maybe decrease the syrup and add some Lakanto Golden to sweeten it a bit more. I like my cookies sweet!
I agree with Kyndra, they were even better the next day and not soggy. The maple syrup makes these softer and stickier than your typical chips ahoy.
Katlyn says
I made these last night and they were amazing!! I put them into a container and left them on the counter, and this morning the texture is completely different...they are almost soggy. I can't get past the texture! Have you found a way around this?
Peace Love and Low Carb says
I haven't experienced that. For me, I like them even better the next day. They weren't soggy at all, but instead really chewy and delicious. That being said, I do line my container with paper towels. Maybe that is it.
amy h says
hey y'all. i made these cookies yesterday. after seeing katlyn's comment, i lined my container w/paper towels. this morning, the texture of my cookies is totally changed -- just like katlyn said above. BUT I THINK I KNOW WHY.... i live in richmond virginia. the humidity is almost always high here. yesterday it rained all day. today, we have sunshine & blue skies -- but the humidity is still 75%. ((not joking. i just verified with the local weather station.)). anyway, i suspect maybe katlyn also lives in a high humidity area? ....... here's what i did, this morning, in an attempt to restore the texture of my cookies... i put them in the toaster. it helped a lot. next time i make this recipe, i'm gonna experiment -- maybe put a small bag of rice in my storage container? if anyone has a better suggestion, please share. 🙂
Jonni Seal says
You can put a slice of toast or some crackers in there to absorb moisture
Clemence says
Salted with chocolate! I thought I am the only one that likes the mix!
Peace Love and Low Carb says
Definitely one of my favorite flavor combos. YUM!
Marla says
This recipe sounds wonderful! I have a question however, #7 - let cook or cool?
Peace Love and Low Carb says
It was cool. Thanks for catching it. I fixed it.
Amber W says
Have you ever used ChocZero syrup? Just wondering how it compares to Lankanto. I have a pantry full of ChocZero maple syrup, and it’s not currently in the budget to buy a new brand. 🙂
Peace Love and Low Carb says
I've personally never tried it. But I think any sugar-free maple syrup would work
Nakia says
I used choc zero syrup today, because my other maple syrup hasn't arrived! It tastes so yummy!
Roxana Lopez says
These look and sound AMAZING! I love the idea of using syrup for a softer cookie. I've done that myself. The tip about adding gelatin is mind blowing! I must try that. For this recipe, I don't see the nutrition information, which you usually include. I hope you can add that. Thank you for all of your wonderful recipes!