Y’all. Ok, so boom. Keto brown butter chocolate chip cookies. Yes. Yes. And they’re fire. Back in the day I used to run a small bakery situation, and I literally sold thousands of cookies across the country. To this day, I’m still employed by special clients to fulfill their cookie cravings. I say all that to say, I have a standard when it comes to cookies. There’s a certain kinda mouthfeel, texture and richness I need in my chocolate chip cookies and these did not disappoint.
The first time I made these, I started with almond flour only. And while they were good, I knew I needed a tiny bit of coconut flour just to better mimic a regular cookie. Believe it or not, 2 teaspoons does the trick. This recipe is super easy, but because there isn’t any gluten and we are using non-sugar sweeteners, things need to be tweaked in order to reach optimal cookie greatness. So, please for the love of Nancy, just do exactly what I suggest.
Warning: Xylitol is HIGHLY toxic to your pets! Please do not feed your pets anything containing xylitol, and please use caution eating xylitol-based treats around them. Also, not everyone can digest certain sugar alcohols the same way others can, so please use caution when eating them in massive quantities because you may (or may not) experience gastrointestinal issues. Remember, just because it’s keto-friendly doesn’t mean you can eat all you want. Moderation still applies here.
Xylitol is as sweet as real sugar. To avoid or decrease any potential stomach issues, I highly recommend you purchase the xylitol that isn’t made from corn. Xylitol also helps the cookies maintain their gooey soft texture — especially paired with Swerve Brown Sugar sweetener. I also find that xylitol basically erases that weird aftertaste some erythritol-based sweeteners can impart. Do not use more xylitol than what is called for in this recipe!
Best sweetener combinations for this recipe:
- 1/4 cup Xylitol
- 1/4 cup Brown Sugar Swerve
- 1/4 cup Lakanto Golden Monkfruit
- 1/4 cup Xylitol
- 1/2 cup Brown Sugar Swerve
- 1/4 cup Xylitol
- 1/2 cup Lakanto Golden Monkfruit
What about plain granulated erythritol?
I’ve used it, and while the cookies weren’t terrible at all, they weren’t up to my standards. I didn’t like the cooling aftertaste but if that’s something you don’t mind, go ahead. The cookies won’t be rock hard but they won’t be as soft, which is why I highly recommend you swap plain granulated white Erythritol with a brown sugar version.
DO NOT USE STEVIA FOR THIS RECIPE. You will be highly pissed off if you do.
Xanthan gum is SO important for this recipe. It helps bind these cookies together and give them the structure a regular chocolate chip cookie with gluten has.
What are the MACROS??
I cannot provide macros for this recipe because there are too many varying factors. You will have to make this recipe and figure out the macros for the ingredients you end up using. All brands of almond flour vary in terms of total carb count. I’m using the Kirkland brand from Costco, which has only 2g net carbs per serving. However, Anthony’s Almond Flour is very similar, carb-wise. You may also end up using different sweeteners, so do your best to figure out the macros for these on your own.
Make sure you are using a kitchen-scale so that you end up with perfect cookies every time. If you don’t have a kitchen scale, please join us this century and get yourself one — STAT!
If you’re not on keto, try my other Brown Butter Chocolate Chip Cookie recipe. It’s fire, duh!Print
Keto Brown Butter Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 1 dozen cookies
The best keto Brown Butter Chocolate Chip cookies. We brown the butter to ensure those deep toffee notes are infused in the cookies, which help our brains think we’re eating regular chocolate chip cookies — and we’re so not. These are completely sugar-free and low carb, and you can’t even tell the difference.
Barely adapted from Fat for Weight Loss.
- 150 grams (1 1/2 cups) blanched almond flour
- 6 grams (2 teaspoons) coconut flour
- 2 grams (1/2 teaspoon) xanthan gum
- 2 grams (1/2 teaspoon) baking powder
- 1 gram (1/4 teaspoon) fine sea salt
- 1 large egg (50–53 grams approx)
- 2 teaspoons vanilla extract
- 55 grams (1/4 cup) Xylitol
- 55 grams (1/4 cup) Lakanto Golden Monkfruit
- 60 grams (1/4 cup) Brown Sugar Swerve
- 115 grams (1 stick/8 tablespoons) cold grass-fed butter, divided
- 1 cup Lily’s sugar-free milk chocolate chips (you can use semi-sweet or dark)
- 1 2.8 ounce Lily’s chocolate bar, chopped
- Coarse sea salt, to garnish
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and sea salt. Whisk together to combine and break up any lumps. Set aside.
- In a small stainless steel saucepan, melt 4 tablespoons of the butter over medium-low heat until it browns, about 2-3 minutes. Do NOT walk away from this. Stir to make sure you can see the brown bits at the bottom. If you use a dark-coated saucepan, it can be difficult to see how brown it’s getting. Once the butter is a toasty brown and smells like toffee, immediately turn off the heat and add in the 4 tablespoons of the cold butter to stop the butter from cooking and eventually burning. Transfer the brown butter to a small bowl to cool slightly.
- In a medium-sized bowl or large measuring cup, pour in the xylitol, monk fruit, and brown sugar Swerve sweeteners. Pour in the cooled brown butter, making sure to include all those toasty bits at the bottom. Fold the sweeteners and brown butter together just to combine. Pour in the vanilla extract, along with one large egg. Whisk thoroughly and vigorously to cream those ingredients together for about a minute, then pour into the dry mixture and gently fold until a smooth dough forms. Just a heads up: the brown butter mixture will thicken and stiffen up on you after a couple minutes if you don’t immediately add it to the dry mixture, but that’s fine so don’t panic. Just continue as you normally would. Once the dough is formed, add the chocolate and fold until completely combined.
- Use a large cookie scoop to place your cookies on your prepared baking sheet, making sure there’s at least 2 to 3 inches of space in between each cookie. Using a rubber spatula or spoon, press the cookie dough down just slightly because they won’t flatten too much on their own. Don’t flatten them too much, just a small nudge will do the trick. Place inside of your preheated oven and bake for 10 minutes, or until the edges of the cookies turn golden brown. This shouldn’t take more than 12 minutes, and you do not want to overtake these! Mine were perfect in exactly 11 minutes.
- Remove from oven and allow them to cool COMPLETELY before eating. Keto sweeteners taste better once cooled, and because there’s no gluten, these cookies are far too fragile to handle while warm. But trust me, they’re good as hell once they’ve cooled off.
Kirkland Blanched Almond FlourBuy Now →
Xylitol is HIGHLY toxic to dogs, so please use caution around your pets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: keto, low carb, dessert
- Method: baking
Keywords: keto chocolate chip cookies
This is exactly the recipe I’ve been looking for! I know you said follow the sweetener combos to a T but I juuuuust bought a huge bag of allulose and I don’t have xylitol. Do you think allulose would work with the brown swerve?
This recipe was amazing! I love the texture. I took mine out at 10 minutes, which left them slightly undercooked. Then I let them finish cooking out of the oven on the cookie sheet. After resting for an hour, oh my these are the best soft baked keto cookies EVER! I sprinkled with sea salt to finish–the notes of caramel from the brown butter is EPIC!
I knew it would be delicious from just the browned butter, but man this was great! I used half besti allulose and half besti brown monkfruit/allulose brand as that’s my favorite. I also used choczero milk chocolate chips in place of the Lily’s because stevia and I do not get along 😊 thank you for this recipe, I will check out your others next time I need a good treat!
Ive been doing Keto for over a year total. I’ve tried so many dessert recipes, both self made and bought and this recipe is HANDS DOWN… THEE BEST Keto dessert I’ve ever had. Resha you are a genius-cooking-scientist-professional-extraordinaire LOL My husband who is doing a low-ish carb diet with me had to eat two! They’re THAT good. Wow. I could literally eat these cookies everyday. And I did my own math for macros: 2.9g of carbs per cookie (this recipe made 13). What??! I’m sold. You can never go wrong with your recipes! Thank you so much!!!
These turn out great if you follow the recipe. Patience is the key. To avoid them turning into goo…make sure to let the butter cool all the way AND once you make the dough, make sure to put them in the freezer per the instructions.
The best among the rest! The only keto cookie recipe you’l ever need!
Hi chef – do you think using 1/4 cup of white xylitol and 1/2 cup of brown xylitol instead of the Swerve or monkfruit would work?
Sure! Plenty of people switch up the sweeteners and have great results.
These are seriously THE BEST keto chocolate chip cookies ever! Thank you 🙂
These are the BEST damn cookies KETO. I have tried others and its too much cooling in my chest. So these are a perfect combo to take it out. Thank You Resha. I also added Walnuts. I did it to the T of your recipe and I was HAPPY! Thanks
Unbelievably delicious!!! Sister girl did her thang. So glad I’ve got a go to recipe that tastes amazing and fix those sweet cravings.
This is by far the best chocolate chip cookie recipe EVER! Sooo many possibilities!
Excellent recipe! This is my new go-to keto cookie recipe. When I make these, I choose to brown all of the butter and add a couple ice cubes to bring the liquid level to 1/2 cup and help cool the mixture. I don’t keep xylitol in the house due to having pets, but I did use a combination of brown swerve, golden monk fruit, and Splenda. I use SF baking chips, a couple sections from an 86% dark chocolate bar, and add pecans. Legit the best texture and flavor in a keto cookie.
O.M.G. I have no idea how you created such a precise, perfect recipe. These are by far the best chocolate cookie recipe I’ve ever made and I’ve made a lot. They never turn out just right. Everything is on point….taste, texture, contrast. Your definitely giving mrs. Fields a run for her money. You are a genius and obviously know what u r doing in the baking department. Thank u!
These.cookies.are.FIRE! Just finished baking them. I made them on the fly and could not find xylitol in-store, so I used Erythritol. I don’t have anything to compare it to, but I so enjoyed this recipe. I also didn’t allow the butter to brown enough, so my cookies are light-skinned.
Can I replace allulose for the xylitol I have pets and want to be safe I know allulose caramelizes like regular sugar so I’m just checking first….
Yup! Allulose is a great sub.
I’ve made so many keto cookies and these are not ‘keto good’ but these are actually the best chocolate chip cookies I’ve ever made!!!! Can you please do more keto recipes? Sugar cookies? Yellow cake? Those are the things I miss most!!!!
this recipe is ON POINT. I did everything else the same, but used allulose instead of xylitol, only because that’s what i had on hand and it was great!!!
These are BY FAR the best Keto Cookies out there!!! I make a double batch and freeze them so I don’t eat them all! Seriously so good!!! Thank you!!!!!!!
These are so tasty and delicious! I used 1/2 c Swerve brown sugar and 1/4 c monkfruit, and added toasted chopped pecans. So, so good!
Flavor was on point but mine were too cakey and didn’t flatten out much. What did I do wrong?
you have to press them down. they’re not like regular cookies that “melt” down, you have to flatten them by hand a bit.
Hands down the best Keto cookie I’ve ever had! I made this recipe, followed it to the letter “t” and I’m so happy I did. These cookies are the most delectable thing I’ve had in such a long time. If you want to have an outer body experience then try it with a scoop of sugar free ice cream. You’ll thank me later. Chef Resha keep these amazing recipes coming.
You have to try these exactly how she recommends. I’ve been keto on and off for 2 years and these are the best cookies I’ve tried. Using her recommended blend of sweetners is perfect and doesn’t overpower with that cooling effect or weird aftertaste. Lily’s chocolate is also a must. This is the closest I’ve gotten to a normal delicious chocolate chip cookie. Thank you so much!!
Soooo good! Thanks for sharing.
I’ve tried so many keto recipes for cookies. Most were good but most had a cooling effect. Also they were missing something I couldn’t put my finger on. This recipe is genius!! It will work for all kinds of cookie combos & I just cant wait to experiment! Do not skip the brown butter nor the sweetner combos. This is a very important step. In fact dont skip any, just make it today. OMG cant stop eating them lol
These are insanely good. I gifted them to my keto bid for her birthday. She said she had to hide them from her fam because they loved them too. Amazing recipe. Thank you for this. Satisfies all my sweetness cravings.
A M A Z I N G! I’ve tried many keto dessert recipes and they all ended in trash. But this. This is IT. Taste, texture, & ease (of finding ingredients and making); all-around a great recipe! Thank you for sharing. I’ve already shared your site with a few people!
Question: I am a peanut butter lover and would love to make a keto CC/PB cookie, or just PB. I know what seems easy isn’t always the case. Any recommendations for swapping or adding PB?
Best Keto cookies.
Thank you for this!!! What keto ice cream brand do you recommend?
You are every bit as good as you say and I figured you’d be. These things are slap yo momma if she reached for one without asking good!!!! I added some stuff to make mine lactation boasting but as far as I can tell it didn’t hinder things one bit! *bows down*
I cant begin to describe how delicious these were! Thanks so much for creating this masterpiece. I’m so excited what other keto dishes you create.
Well these were absolutely AMAZING!!!! I had made some keto chocolate chip cookies before that neither called for browned butter or the sweetener combo that you suggest…and they were so not good, a huge disappointment. I also don’t like the weird mouth feel of straight erythritol and like your sweetener combos much more. But yours. Yours were exactly what I was looking for and SO delicious! Thanks for an excellent recipe 🙂
Hey Chef Resha,
I ordered all the dry ingredients online from Amazon & they will arrive on Thursday. I am SO excited to make this recipe. I’ve been Keto since Aug 26th and I have seen amazing results as far as my mental state, waist line & mood. My question for you is can these be rolled into balls & frozen? I’m a single person making these and I know I won’t eat them all in one sitting & I prefer a freshly baked cookie. Thank you!
I haven’t tested the dough to be frozen prior to baking but it’s worth trying. I always bake then freeze whatever is left and they’re still SO good after I warm them up, so that’s another option.
Absolutely delicious. I had been waiting on a sweet treat and this did not disappoint.
SUCH a good recipe….followed to the T and got the tastiest Keto cookies!
yum! just started Keto. Enjoyed making this sweet thang!! Thank you! #moreketo