Craig on June 29, 2014

Keto Chocolate Chunk Cookies

Keto Recipes > Dessert

Chocolate chip cookies always bring back memories of the holidays as a child. Setting up for Santa to come down the chimney with the presents, enjoy a quick carby snack, and get back to work by jumping on the sleigh. And you can’t forget about Rudolph, either, he always had a carrot that somehow mysteriously ended up in the trash can the next day – well I guess the reindeer weren’t much of vegetarians. With all the cookies and milk, there’s no wonder we personified Santa as a heavyset guy now, is there?


Anyway, enough of my slightly twisted reminiscing :) So the other day, I was wanting to make some cookies that weren’t too dry, but were just right. Crispy on the outside, but still soft enough on the inside to make you want to come back for more. I wanted to incorporate a mixture of flours…which I seem to be doing a lot lately. Psyllium husk just gives a fantastic texture to things in my opinion, and I will most likely start using it more and more for baked foods. It can give that mouthy bite texture that you get with gluten-packed goods…that almost resisting “pull” you get from breads when you take a bite. Without using vital wheat gluten, or oat fiber or any of the other gluten laden substitutes, I have to say psyllium comes pretty close to being the best I’ve found.

So the cookies? Well, we are here for cookies after all. They’re delicious! They remind me of Chips Ahoy style cookies, but with a softer middle. They’re perfect for dunking in a glass of coconut or almond milk, and absolutely perfect for kids. A great dessert that can go around the family table and nobody will complain – keto carbing or not!

Yields 16 Delicious Keto Chocolate Chunk Cookies

The Preparation


The Execution

1. Preheat the oven to 350F. Then, mix together 1 cup Almond Flour, 3 tbsp. Unflavored Whey Protein, 2 tbsp. Coconut Flour, 2 tbsp. Psyllium Husk Powder and 1/2 tsp. Baking Powder.


2. Using a hand mixer, beat 8 tbsp. room temperature butter to a pale color. This should take about 1-2 minutes.


3. Add 1/4 cup Erythritol and 10 drops Liquid Stevia to the butter and beat again.


4. Add 1 large egg and 2 tsp. Quality Vanilla Extract to the beaten butter and beat again until well combined.


5. Sift dry ingredients over butter and mix again to combine fully. Make sure there are no lumps when you finish.


6. Chop the 5 bars of Chocoperfection (or other 95%+ Cocoa) and add to the dough. Mix together well.


7. Roll the dough into a log. Make small markings over the top of the log to ensure consistent measurements of cookies.


8. Slice off each piece of dough and roll into a ball. Lay each ball onto a silpat that is on a baking sheet.


9. Using the bottom of a mason jar, lightly press the cookies flat into circles.


10. Bake the cookies for 12-15 minutes or until a light golden brown color appears on the edges.


11. Let cool for 5-10 minutes before removing from the baking sheet.


12. Serve up with a nice glass of coconut or almond milk, and enjoy!

Keto Chocolate Chunk Cookies | Shared via

Makes 16 total Keto Chocolate Chunk Cookies. Each cookie will have 118 Calories, 10.8g Fats, 1.6g Net Carbs, and 2.6g Protein.

Keto Chocolate Chunk Cookies Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 cup Almond Flour 640 56 24 12 12 24
3 tbsp. Whey Protein 53 1.1 1.1 0 1.1 10
2 tbsp. Coconut Flour 60 2 8 5 3 2
2 tbsp. Psyllium Husk Pwdr. 68 0 16 13 3 0
8 tbsp. Unsalted Butter 800 88 0 0 0 0
2 tsp. Vanilla Extract 7 0 0 0 0 0
1/2 tsp. Baking Powder 1 0 0.5 0 0.5 0
1 large Egg 70 6 0.5 0 0.5 6
5 bars Chocoperfection 195 20 20 15 5 0
Totals 1894 173.1 70.1 45 25.1 42
Per Cookie ( /16 ) 118.4 10.8 4.4 2.8 1.6 2.6
Keto Chocolate Chunk Cookies

Makes 16 total Keto Chocolate Chunk Cookies. Each cookie will have 118 Calories, 10.8g Fats, 1.6g Net Carbs, and 2.6g Protein.

The Preparation

  • 1 cup Almond Flour
  • 3 tbsp. Unflavored Whey Protein
  • 2 tbsp. Coconut Flour
  • 2 tbsp. Psyllium Husk
  • 8 tbsp. Unsalted Butter
  • 2 tsp. Vanilla Extract
  • 1/4 cup Erythritol
  • 10 drops Liquid Stevia
  • 1/2 tsp. Baking Powder
  • 1 large Egg
  • 5 bars Chocoperfection (or other 95%+ Cocoa Bar)

The Execution

  1. Mix dry ingredients together (almond flour, coconut flour, psyllium husk, baking powder, whey protein). Preheat oven to 350F.
  2. Beat room temperature butter together until light in color.
  3. Add erythritol and stevia and beat again.
  4. Add egg and vanilla extract and beat again until fully combined. Then, sift dry ingredients over wet ingredients and mix together.
  5. Chop 5 bars of chocoperfection into chunks and mix into dough. Roll dough out into a log and cut into 16 slices.
  6. Roll dough into balls, place on a silpat, then press with the base of a mason jar.
  7. Bake for 12-15 minutes, let cool, and enjoy!

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  1. Is this whole psyllium husk or powder? Thanks

  2. Kitty Rich says:

    These look good, will make them when my almond flour gets here next week. Thanks, Craig!

  3. Is it possible to do these without the protein powder my allowance isnt very high and i never have any?

    • Toni,

      You may be able to do it with just 2 tbsp. or so of extra psyllium, but I’m not sure how the texture would be. If you give it a try, post back and let us know!

  4. Thank you, we tried making these today and I’ve gotta say without the whey powder they were not great. Far too dry nice taste otherwise though and can’t see the kids complaining.

    • Sorry to hear Toni. I definitely think that the bake time makes a difference in dryness, but a lot of the time with keto baked goods you should wait 1 day. On the second day, they normally are a lot more moist. I found with my first batch of these, though, I baked for 20 minutes and they came out much dryer.

  5. These turned out GREAT! Thanks so much. Now I just have to figure out where to hide them so my kids don’t eat them all in one sitting 😉

  6. 5 bars of Chocoperfection = how much any other 95%+ cocoa bar?

    • It depends on the brand of cocoa bar that you purchase. 5 chocoperfection bars is 5g of carbs, so you have to match that up with whichever kind of chocolate you are using. Of course, you can always use a bit more, but that will increase carb counts a little bit.

      • Ahh, I see! So it’s more about adding chocolate within your carb allowance than about needing a certain amount of chocolate chunks to get a certain consistency?

        • Exactly. The cookies will work even without the chocolate chunks, but it does add a great balance in flavors that you look for in chocolate chip/chunk cookies. You can pretty much add however much you want, as long as it fits in your range.

  7. What can I substitute the almond flour with. I have a tree nut allergy.

    • Hey Andrea. Unfortunately there is no perfect substitution for Almond Flour. I know that there is Lupin flour that acts similarly, but if you were to use coconut flour in place of it, the cookies would come out with a different texture.

  8. Hi Craig. Re that “different texture” with coconut flour. I bought 4 lbs of it in the early days and recipes rarely call for it. Is that different texture bad or just different? (I ran out of Almond Flour.)

    • Hey Linda,

      That different texture would just be different. You’d have to use less “flour” if you used coconut flour, and generally it’s slightly more dry since the fat content is lower. What I’d say to do is introduce some more fats and maybe another egg (depending on recipe) when you use coconut flour. Reduce it by half and work your way up to get a consistency that’s workable.

  9. Kommunity Kombucha says:

    Oh my goodness! Your website is a life saver. I cut sugar out of my diet quite some time ago and have been deprived of sweets. I am just now starting a keto diet and your website is going to make it a lot easier. Thank you!

    • [email protected] says:

      Really happy to help – thanks for stopping by and leaving a comment :)

  10. Rachel Calgaro says:

    Okay, I can’t decide if it’s amazing or dangerous how delicious these are… Better than many of the high carb cookies I’ve had in the past. Definitely trying out tons of other recipes of yours! Thank you!!

    • [email protected] says:

      Thanks so much Rachel – really happy to hear you liked them! And I hope you like the others recipes as much as this one :)

  11. Jade Alexandra Stewart says:

    Hey Craig. I made these tonight, but they turned out really spongey :( Any suggestions?

    • [email protected] says:

      Sorry for the late reply. I’d suggest cooking them a bit longer next time. Usually when I do baked goods, I’ll leave them on the counter (covered) overnight. They tend to taste better that way, to me at least!

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