I finally perfected Giant Chewy Keto Chocolate Chip Cookies and I’m sharing how Homemade Keto Cookies can be giant and low carb thanks to one surprisingly simple swap.

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I made these Giant Chewy Keto Chocolate Chip Cookies because small cookies are for kids. I never believed blanched almond flour could yield something so soft yet hold a molten middle, and those sugar free chocolate chips melt into puddles that make you want to eat them warm.

This is the kind of Low Carb Chocolate Treats that fools your sweet tooth and backs it up with real texture. They spread a little, get imperfect brown edges, and maybe youll underbake one on purpose.

I cant promise restraint, only that every bite is intentionally excessive and strangely honest.

Ingredients

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Almond flour: High in healthy fats and protein, low net carbs, gives a nutty texture
Coconut flour: Very absorbent so a little goes far, adds subtle coconut flavor
Cream cheese: Adds creaminess and tang, increases chewiness and keeps cookies soft
Butter: Rich butter flavor and fat for fudgy crumb, helps spread a bit
Eggs: Egg and extra yolk give structure and moisture, makes them chewy
Keto sweetener: Allulose based sweeteners brown and melt like sugar, erythritol adds bulk
Xanthan gum: Tiny amount improves elasticity and chew, replaces gluten stretch
Sugar free chocolate chips: Sweet chocolate without sugar, adds melty pockets and bitter cocoa notes

Ingredient Quantities

2 cups (192 g) blanched almond flour

2 tablespoons (14 g) coconut flour

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon fine sea salt

6 tablespoons (85 g) unsalted butter, softened

4 ounces (113 g) cream cheese, softened

3/4 cup (150 g) keto-friendly sweetener (about 1/2 cup allulose plus 1/4 cup erythritol or your preferred granulated mix)

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

1 to 1 1/4 cups (150 to 175 g) sugar-free chocolate chips (like Lily’s)

Coarse sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl whisk together 2 cups blanched almond flour, 2 tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt so there are no lumps.

2. In a large bowl or stand mixer cream 6 tablespoons softened unsalted butter, 4 ounces softened cream cheese and 3/4 cup keto sweetener (about 1/2 cup allulose plus 1/4 cup erythritol or your preferred mix) until light and a bit fluffy, 2 to 3 minutes. Allulose browns and keeps them chewy so try to use at least some if you can.

3. Add 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract, mix until just combined, scrape the bowl so nothing is hiding on the sides.

4. Turn mixer to low and add the dry almond/coconut flour mixture in two parts so it incorporates smoothly, then mix just until a soft, slightly sticky dough forms. Dont overmix or the almond flour can get gummy.

5. Fold in 1 to 1 1/4 cups sugar free chocolate chips by hand so they are evenly distributed but the dough stays tender.

6. For giant chewy cookies chill the dough 30 minutes to 1 hour in the fridge, this helps stop them from spreading too much and improves chewiness. You can refrigerate longer up to 24 hours if you want more flavor.

7. Scoop large mounds of dough (about 1/4 to 1/3 cup each for really giant cookies) onto the prepared sheet leaving wide space between them. Press each mound down slightly in the center so they bake more evenly, and if you like sprinkle a little coarse sea salt on top.

8. Bake 14 to 18 minutes at 350°F, rotate the sheet halfway through. The edges should be set and just turning golden while the centers still look a bit soft.

9. Let cookies cool on the baking sheet for 10 to 15 minutes so they finish cooking and firm up, then transfer to a wire rack. Store in an airtight container at room temp for a few days or refrigerate for longer; warm briefly to revive chewiness.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Medium mixing bowl and a whisk
4. Large mixing bowl or stand mixer with paddle (or a hand mixer)
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula for scraping and folding
7. Cookie scoop (about 1/4 to 1/3 cup) or a large spoon to portion dough
8. Wire cooling rack and an airtight container for storage

FAQ

Q: Can I swap the sweetener for something else? A: Yes. The recipe works best with some allulose in the mix because it helps keep the cookies soft and chewy, while erythritol adds bulk. If you use 100 percent erythritol the cookies can be crumbly or have a cooling aftertaste. You can also use monk fruit blend or Swerve but if you do, expect slight texture changes and maybe add an extra egg yolk or a tablespoon of water to help with moisture.

Q: Why are there two flours and xanthan gum, what do they do? A: Almond flour gives the nutty base, coconut flour soaks up moisture so the cookies arent soggy, and xanthan gum provides structure and chew since gluten is missing. Dont skip the xanthan unless you like fragile cookies.

Q: My cookies spread too much or too little how do I fix that? A: For less spread chill the dough 30 to 60 minutes and dont over soften the butter. Scoop big balls and press them slightly, not flat. If theyre not spreading enough let the dough sit at room temp 10 minutes before baking. Also oven temperature matters so preheat fully.

Q: Can I make these dairy free or vegan? A: You can try. Replace butter with solid coconut oil and use a dairy free cream cheese. Expect softer, a bit crumblier cookies and flavor will change. For fully vegan youd also need an egg replacer like flax egg but texture will be different and not quite as chewy.

Q: How should I store and reheat leftover cookies? A: Store in an airtight container at room temp for up to 4 days, or in the fridge for up to 10 days. Freeze for longer. To warm up, microwave 8 to 12 seconds or pop in a 300 F oven for 5 to 8 minutes until warm and slightly gooey.

Q: Can I change the size or make bars instead? A: Yep. Make smaller cookies and cut baking time by a few minutes. For bars press the dough into a lined pan and bake until edges set, checking earlier because bars cook faster. Watch them closely you dont want them dry.

Giant Chewy Keto Chocolate Chip Cookies Recipe Substitutions and Variations

Almond flour: swap with blanched hazelnut flour 1:1 for similar fat and chew, it’ll be a bit nuttier. If you only have almond meal, use 1:1 but expect a grainier crumb.
Coconut flour: replace the 2 Tbsp with about 6 Tbsp extra almond flour and add an extra egg yolk if the dough seems too wet, coconut soaks way more liquid than almond so you need more flour to make up for it.
Xanthan gum: use psyllium husk powder about 1 tsp for the 1/2 tsp xanthan, or make a chia/flax gel (1 tsp ground seeds + 2 tsp water) and fold it in; both give good structure.
Sweetener: swap the allulose/erythritol mix for 3/4 cup allulose alone for browner, chewier cookies, or use a 1:1 monk fruit plus erythritol blend if you want no cooling aftertaste.

Pro Tips

1) Measure almond flour by weight if you can, its easy to pack too much when you scoop. If you dont have a scale spoon the flour into the cup and level it off with a knife so the dough isnt too wet and gummy.

2) Use at least some allulose in your sweetener mix. Allulose gives chew and nice browning, while pure erythritol can make cookies bland and a little grainy. If you must use only erythritol, warm the cookies briefly before serving to help soften them.

3) Make sure butter and cream cheese are really softened before you cream them, but not melted. Cold lumps make uneven dough and overworked almond flour turns gluey, so mix just until combined and scrape the bowl down.

4) Chill the dough for better shape and flavor, 30 minutes to overnight is fine. Bake until the edges are set and centers still look soft, then leave them on the sheet for 10 to 15 minutes to finish cooking. Sprinkle coarse sea salt right after baking for a little pop of contrast.