High-Protein Keto Chocolate Chip Cookies
Soft golden cookies packed with sugar-free chips — ready in 25 minutes
These high-protein keto chocolate chip cookies bake soft in the middle with toasted edges, then pile into a tray the way the photo shows. Almond flour, butter, and a scoop of protein keep each cookie at 4 g of protein and 2 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love these cookies
- 4g protein per cookie
- Only 2g net carbs
- Soft center, golden edge
- Ready in about 25 minutes
- Sugar-free chocolate chips
- No wheat flour
Health notes
- High protein: Almond flour plus vanilla protein powder.
- Low carb: No sugar and no wheat.
- Sugar-free: Monk fruit or allulose, plus sugar-free chips.
- Keto-friendly: Each cookie stays around 2g net carbs.
Key element — pull them while the center looks soft
These set as they cool. Bake until the edges are gold and the middle still looks slightly underdone, or they dry out.
Ingredients
Cookies (18)
- 1½ cups fine almond flour
- 1 scoop vanilla protein powder (about 30 g)
- ½ cup unsalted butter, softened
- ⅓ cup powdered monk fruit or allulose
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- ½ cup sugar-free chocolate chips
Swaps
- No protein powder: Add 2 Tbsp almond flour. Protein drops a little.
- Darker cookie: Add 1 Tbsp cocoa with the flour.
- Walnut: Fold in ¼ cup chopped walnuts.
- Bigger cookies: Scoop 12 instead of 18. Macros rise with the size.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Line a sheet, or use a foil pan like the photo. |
| 2 | Mix. Beat butter and powdered sweetener until fluffy. Add the egg and vanilla. Stir in almond flour, protein powder, baking soda, and salt. Fold in the chips. |
| 3 | Scoop. Roll 18 balls and set them a little apart. Flatten each one lightly so they bake into the rounds in the tray. |
| 4 | Bake. Bake 10–12 minutes until the edges are golden and the centers still look soft. Cool on the pan 10 minutes so they set. |
Pro tips
- Powdered sweetener bakes smoother than granulated.
- Chill the dough 15 minutes if your kitchen is warm and the cookies spread too much.
- Sugar-free chips can seize. Fold them in last. Do not melt them.
- A foil pan browns the bottoms a little faster. Check at 10 minutes.
- Macros are per cookie, 18 from this batch.
Nutrition
| Nutrient | Per cookie |
|---|---|
| Calories | 95 |
| Protein | 4g |
| Net carbohydrates | 2g |
| Total carbohydrates | 4g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 55mg |
Estimates based on almond flour, butter, vanilla protein powder, and sugar-free chocolate chips, 18 cookies. Exact numbers vary with chip and protein brands.
Variations
Sea salt
Sprinkle a pinch of flaky salt on the warm cookies.
Double chip
Press a few extra chips on top before baking so they show like the photo.
Peanut butter chip
Swap half the chocolate chips for sugar-free peanut butter chips.
Ice cream sandwich
Freeze two cookies with a scoop of sugar-free ice cream between them.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 4 days | Airtight tin keeps them soft |
| Refrigerator | Up to 1 week | Bring to room temp before eating |
| Freezer | Up to 2 months | Thaw 15 minutes |
FAQ
Test your knowledge
5 quick questions about these chocolate chip cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. What chips go in the dough?
4. About how long does this take?
5. When should you pull them from the oven?
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