I perfected a Sugar Free Chocolate Chip Cookies recipe that pairs almond flour with a natural zero calorie sweetener and a surprising pantry swap to create a keto low carb option ideal for holiday baking.

Jump to Recipe

I stumbled onto these Sugar Free Chocolate Chip Cookies and couldn’t stop tweaking them till they shocked my taste buds. Made with blanched almond flour and sugar free chocolate chips, they don’t try to pretend they’re something they’re not, but somehow still feel like a treat.

The first batch was a total mess, but then things clicked, and now I guard this version like a secret. They show up at parties, get pilfered from snack plates, and make mornings less boring.

If you think sugar free equals sad, wait till you bite one of these, you’ll change your mind fast.

Ingredients

Print Recipe (No Advertisments)

Almond flour: Low carb, higher in protein and healthy fats, gives a tender crumb.
Erythritol and monk fruit: Zero sugar sweetener, adds sweetness without carbs, can cool the mouth.
Unsalted butter: Adds rich flavor, moistness and browning, use for buttery texture.
Egg and yolk: Binds ingredients, gives structure and chew, yolk adds richness.
Vanilla extract: Tiny bit makes flavors pop, adds warm sweet notes, it’s magic.
Xanthan gum (optional): Helps hold dough, prevents crumbling, use little or cookies get fragile.
Sugar free chocolate chips: Give chocolate hit without sugar, adds fat and a bitter edge.
Coconut flour (optional): Absorbs moisture, boosts fiber, use sparingly cause it soaks up liquid.

Ingredient Quantities

2 cups blanched almond flour (about 192 g)

3/4 cup powdered erythritol or erythritol and monk fruit blend (about 150 g)

1/2 cup unsalted butter (113 g)

1 large egg and 1 large egg yolk

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon xanthan gum (optional)

3/4 cup sugar free chocolate chips (about 120 g)

1 tablespoon coconut flour (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat so the cookies dont stick.

2. In a mixing bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup powdered erythritol or erythritol/monk fruit blend (about 150 g) until light and fluffy, about 2 to 3 minutes; using powdered sweetener helps avoid gritty texture.

3. Beat in 1 large egg plus 1 large egg yolk and 2 teaspoons vanilla extract until combined and smooth.

4. In a separate bowl whisk 2 cups blanched almond flour (about 192 g) with 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and if using 1/4 teaspoon xanthan gum and 1 tablespoon coconut flour; make sure there are no lumps.

5. Add the dry mix to the wet ingredients and stir until just combined; do not overmix or the cookies can get tough. Fold in 3/4 cup sugar free chocolate chips (about 120 g).

6. Chill the dough in the fridge for 30 to 60 minutes; this firms the dough so the cookies dont spread too much and the flavor develops. If your kitchen is cold you can chill for only 20 minutes.

7. Scoop dough by tablespoons or use a small cookie scoop to make even balls, place them about 2 inches apart on the prepared sheet, then gently press each ball down with your fingers or the back of a spoon to flatten slightly for even baking.

8. Bake 9 to 12 minutes until edges are just set and bottoms are lightly golden; they will still be soft in the middle but will firm up as they cool. Keep a close eye on them, erythritol can brown quicker than sugar.

9. Let the cookies cool on the baking sheet for 8 to 10 minutes so they set, then transfer to a wire rack to finish cooling. Store in an airtight container at room temp for up to 5 days or freeze for longer.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer, or a stiff whisk if you dont have one
4. Measuring cups and spoons (for both dry and liquid)
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Small cookie scoop or tablespoon for even portions
7. Wire cooling rack to let cookies finish setting
8. Fridge space to chill the dough so it wont spread too much

FAQ

Q: Why do these cookies sometimes taste cool or a little grainy? A: Erythritol can give that cooling, slight grit if the crystals arent powdered. Use powdered erythritol or a monk fruit blend, or swap part for allulose which melts smoother, and beat the butter and sweetener well so it dissolves.

Q: My cookies spread too much, how do I stop that? A: Usually the butter is too warm or the dough is too wet. Chill the dough 20 to 30 minutes, use slightly firmer butter, or add the optional tablespoon of coconut flour or xanthan gum to soak up moisture, and bake at 325 F (163 C) so they set without overbrowning.

Q: Do I need the xanthan gum? A: No you dont have to use it, its optional. It helps bind almond flour and gives a chewier texture so without it cookies can be more crumbly, but the egg and yolk already help a lot.

Q: What does the coconut flour do and can I leave it out? A: The 1 tablespoon just soaks up extra moisture and firms the dough, its not required. Dont add more than the recipe says though because coconut flour is super absorbent and will dry the dough fast.

Q: How do I get a soft center instead of crispy edges? A: Take them out when edges are set but centers still look a touch underbaked, they firm as they cool. You can also bake at the lower temp 325 F (163 C) and check at 10 minutes, or add the extra yolk for more chewiness.

Q: How should I store or freeze these cookies? A: Keep at room temp in an airtight container for 3 to 4 days, or freeze cooled cookies in a zip bag for up to 3 months. To refresh, warm briefly in the oven or microwave so chocolate softens and texture returns.

The Best Sugar Free Chocolate Chip Cookies Recipe Substitutions and Variations

Almond flour, you can swap it for hazelnut or pecan flour 1:1 — same fat content so texture stays close; if you must use all purpose flour, start with about 1 1/2 cups and watch the dough, cookies will be less tender and you might need an extra egg or 1–2 tbsp milk to bind.
Unsalted butter, replace 1:1 with solid coconut oil or ghee, but chill the dough longer if using coconut oil cause it melts faster and cookies will spread more; vegetable shortening works too for thicker cookies.
Powdered erythritol/monk fruit blend, swap with allulose 1:1 for better browning and chew; if using pure stevia or monk fruit extract use the maker’s conversion (they’re far sweeter so use tiny amounts) or use a baking blend of stevia/erythritol instead.
1 large egg + 1 yolk, go vegan with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, mix and rest 5 min) or use aquafaba about 3 tbsp per whole egg (so roughly 4–1/2 tbsp here); expect a slightly cakier texture.

Pro Tips

1) If you only have granulated erythritol pulse it in a spice grinder or blender till it’s fine powder. Powdered sweetener really kills the gritty mouthfeel, and if you dont powder it the cookies will feel sandy.

2) Butter should be soft but not melted, you want a little dent when you press it. Too warm and the dough spreads like crazy, too cold and you get little lumps. If your kitchen is warm chill the scooped dough longer, if its cold 20 minutes is usually plenty.

3) Weigh the almond flour, seriously, cups lie. If the dough feels too wet add a pinch of coconut flour or another yolk instead of more almond flour, that’ll keep the texture chewy not dry. Toasting the almond flour for a few minutes gives more depth of flavor but dont burn it.

4) Watch the bake time, erythritol browns faster so pull them when the edges look set but the centers still soft. Cool on the sheet for at least 8 minutes so they firm up, and if you want fresh warm cookies later freeze the dough balls on a tray then stash in a bag.