Keto White Chocolate Chip Cookies
Prep: 15 minutes
Chill: 2–24 hours
Bake: 15 minutes
Yield: 15 cookies
These keto white chocolate chip cookies are crisp around the edges, soft in the center, and perfectly chewy once cooled. Made with almond flour and sugar-free white chocolate, they’re low-carb, gluten-free, and bakery-style delicious.
Ingredients
1¾ cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) salted butter, slightly softened
¾ cup granulated monk fruit or erythritol blend
1 teaspoon vanilla extract
1 large egg
1 egg white
½ cup sugar-free white chocolate chips
instructions
In a bowl, whisk together almond flour, baking soda, baking powder, and salt.
In a separate bowl, beat the butter, sweetener, and vanilla until creamy.
Add the egg and egg white. Mix on low until combined.
Gradually add the dry ingredients and mix until a dough forms.
Fold in the white chocolate chips.
Cover and chill at least 2 hours (overnight preferred).
Preheat oven to 350°F.
Scoop dough into 2-inch balls and place on a lined baking sheet, leaving space between cookies.
Bake 10 minutes. Remove and gently push edges inward to thicken.
Return to oven and bake 5 more minutes.
Cool completely before transferring.
Tips for How to Get Thick, Chewy Almond Flour Cookies
1. Chill the dough — don’t skip it.
Almond flour needs time to absorb moisture. A minimum of 2 hours is required, but overnight gives the best texture. Chilling also firms up the butter, which prevents excess spreading.
2. Use a silicone baking mat.
This helps the cookies bake evenly and prevents over-browning on the bottom.
3. Shape mid-bake.
After 10 minutes, gently push the edges inward with a spatula. Almond flour doesn’t contain gluten, so it needs a little help holding shape. This step gives you those beautiful bakery ripples and keeps the centers thick.
4. Let them cool completely.
They will be delicate straight from the oven. Cooling allows them to firm up into that perfect chewy texture.