{Absolutely Loaded!} Keto Chocolate Chip Cookies!

Imagine the number of chocolate chips necessary for the perfect keto cookie, then add more…

How Many Chips Is Too Many Chips?

Ahhh, the age-old question. Let’s discuss while staring at photos of these over-loaded Keto Chocolate Chip Cookies…

You might be thinking that *technically* there is a limit to the number of chocolate chips that can be added to cookie dough. You’re probably right. But that limit is wayyyy higher than you think. 

Borderline obscene, in fact (not an opinion, science). And that’s not including the 5-6 chips you MUST press  into the top of each cookie.

So why aren’t more people adding nearly a full cup of chocolate chips to their cookie dough? Well, they are.

It’s a food photography trick to get crazy-amazing looking cookies. Oh, and bakeries do it too. Sex sells and melty chocolate chips are pure sex. Another fact, in case you were wondering.

So what does it do to our keto cookie other than make it LOOK like heaven?

Adding a few more chocolate chips actually helps with the F L A V O R and texture! There’s less almond flour and more chocolate so you don’t get as much of the signature keto baked good texture. All keto baked-good skeptics out there, rejoice!

Other cookie tips that actually matter

These keto cookies are designed to be sturdy (so they can hold more chocolate) which means you can’t swap the psyllium husk fiber. The psyllium husk fiber gives them their girth and keeps them from spreading into a sloppy cookie catastrophe. 

Speaking of spreading, they won’t (really) spread. BUT we don’t need them to spread because the secret to these fully-loaded keto chocolate chip cookies is pressing 6-8 chocolate chips into their doughy exterior. 

For Perfect Chocolate Chip Cookies every time: 

1. Roll the cookie dough ball. It will work out to 1.5 tbsp of dough. 
2. Place your dough ball on your UNLINED (more on this later) light-colored baking sheet. 
3. PRESS a handful of chocolate chips into the dough, starting at the center and working around the edges. Mix it up by putting them in sideways, flat side up, and flat side dough. 
4. Make sure your cookie is the same thickness on the edges as it is in the center. Annnd now you’re ready to bake. 

Do you see how some of the chips are in sideways and/or upside down??? THAT’s how you make a pretty cookie, folks! Insider trick. You’re welcome. 

Don’t forget the flaky Falk Salt, either. That’s how you cut the sweetness of the Swerve and make a well balanced (but totally loaded) keto chocolate chip cookie. 

Silicone Baking Mat, Parchment, or Bare And Uninhibited?

For this recipe, I prefer to go with a bare LIGHT COLORED cookie sheet with a little non-stick spray. That’s because those beautiful little cookie bottoms brown much faster than they would with parchment or a silicone baking mat.

It’s a texture thing for me. I like a gooey center and a browned bottom. #noshame

Now, if you only have old, busted dark pans, line with parchment. Dark pans conduct heat faster and you will burn your cookies…and you have been warned. 

Looking for more keto cookies? Bake These!

Chewy Chocolate Chip Slam Cookies
Copycat Keto Vanilla Wafers That Are Actually Crisp!
Keto Secret Kiss (Aka Snowball!) Cookies

Continue to Content

Over Loaded Chocolate Chip Cookies {Gluten Free and Keto!}

Yield: 11 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These grain-free cookies are loaded with keto chocolate chips and not loaded with carbs!

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Ingredients

• 4 tbsp Butter, softened
• 1/4 cup Swerve Brown Sweetener
• 1/4 cup Swerve Granulated Sweetener
• 1 large Egg
• 1/4 tsp Vanilla Extract
• 3/4 cup Almond Flour
• 2 tbsp Coconut Flour
• 1/4 tsp Psyllium Husk Powder
• 1/4 tsp Baking Soda
• 3/4 cup Lily's Milk Chocolate Chips, plus more to top the cookies
• Flaky Salt, to sprinkle

Instructions

1. Heat oven to 350°F and spray a light-colored baking sheet with cooking oil. Parchment can be used, but you won't get the darker bottomed cookies!
2. In a large bowl, cream the butter, two sugars, and vanilla until smooth. Add the egg and beat until incorporated.
3. Sift together the almond flour and coconut flour, psyllium husk powder, and baking soda. Discard any grit that wouldn't go through the sifter.
4. Add the dry to the wet and mix until a dough forms and allow the psyllium to absorb some of the moisture. If your dough is too wet, you can add 1 to 2 tbsp of almond flour.
5. Fold in 3/4 cup of chocolate chips. Roll 1.5 tbsp of dough into a ball and arrange on the baking sheet.
6. Press 5-6 chips (upside down, right side up, and sideways) into the dough so that they flatten to half their height. They will not spread so you want the edges to be the same height as the center.
7. Bake for 8-11 minutes or until the edges begin to brown. Let cool completely before moving from the tray. Sprinkle with flaky salt.

Notes

These cookies will continue to bake and set once out of the oven. If they are browning too quickly without getting done in the center, move a rack to the top level of your oven and let the cookies bake for 2-3 more minutes.

Nutrition Information

Yield 11 cookies Serving Size 1 cookie
Amount Per Serving Calories 140Total Fat 12gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 3g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous