Recipe

Soft and Chewy Keto Cookies

A decadent low carb cookie with crisp edges, a soft center, and big brown sugar vibes thanks to keto friendly sweeteners. Two bowls, no drama, absolutely snackable.

By Matt Campbell

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4.8

A real photo of a stack of soft and chewy keto chocolate chip cookies on a parchment lined baking sheet with one cookie broken open to show a gooey center

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If you have ever tried a keto cookie that crumbles like sand or tastes like sweet cardboard, come sit by me. We are fixing that today. These soft and chewy keto cookies hit the good stuff: crisp edges, a tender center, and that buttery, vanilla forward flavor that makes you go back for “just one more” and then accidentally clean up the whole cooling rack.

We are keeping ingredients accessible, steps clear, and results consistent. The big moves are: use a mix of almond flour and a little coconut flour for structure, choose a brown style sweetener for that cozy depth, and do not overbake. Pull them when they look slightly underdone, and let carryover heat do the rest. That is the cheat code.

A real photo of cookie dough scoops on a baking sheet ready to bake with a metal cookie scoop and a small bowl of chocolate chips nearby

Why It Works

Soft center, crisp edges: A higher butter content plus a short bake time keeps the middle tender while the outside sets.
No gritty texture: Using powdered sweetener for part of the mix helps the dough dissolve into a smoother bite.
Better structure without wheat flour: Almond flour brings tenderness, coconut flour adds just enough absorbency to prevent spreading into puddles.
Big flavor, low carb: Brown style sweetener and vanilla give you that classic “bakery cookie” vibe without the sugar crash.

Pairs Well With

Storage Tips

Room temp: Store in an airtight container for 2 to 3 days for best texture. If your kitchen runs humid, place a small piece of paper towel on top of the cookies (under the lid) to help absorb extra moisture.

Fridge: Up to 1 week. They will firm up when cold and can taste a bit drier. Let sit about 10 minutes before eating, or do a quick warm-up in the microwave for 5 to 10 seconds.

Freezer: Freeze baked cookies for up to 3 months for best quality. Thaw at room temp, or microwave 10 to 15 seconds for that fresh baked softness.

Make ahead dough: Scoop dough balls and freeze on a sheet pan until solid, then bag them. Bake from frozen at the same temperature, adding 2 to 4 minutes.

Common Questions

Why did my keto cookies come out dry?

Most of the time it is one of three things: too much coconut flour, overbaking, or using a sweetener that dries the dough out. Measure coconut flour lightly and level it. Pull the cookies when the centers still look a little soft. If your sweetener is very drying, add 1 tablespoon more butter or a splash of heavy cream.

Can I use only almond flour and skip coconut flour?

You can, but expect a change: the cookies will usually spread more and bake up thinner. If you want to skip the coconut flour, increase almond flour by about 1/4 cup (about 24 grams) and chill the dough for 30 minutes before baking. If the dough still feels loose, add another 1 to 2 tablespoons almond flour and give it a minute to hydrate.

What sweetener works best for soft and chewy?

An erythritol and monk fruit blend works well, and a “brown” version adds depth. For the chewiest texture and the least grit, use some powdered sweetener in the dough. If you use allulose, the cookies tend to stay softer and spread a bit more, so chilling the dough helps.

Do I need xanthan gum?

Not required, but 1/4 teaspoon helps bind keto dough and improves chew. If you skip it, the cookies may be a little more delicate when warm.

Can I make these dairy free?

Yes. Use a dairy free butter substitute. Pick one that is firm when chilled. Soft tub style spreads can make the cookies flatter.

Is molasses still keto?

It is optional and it does add sugar. It is here for that classic brown sugar vibe. If you are strict keto, skip it. You will still get a great cookie from the brown sweetener and vanilla alone.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Medium bowl (for dry ingredients) or whisk them right into the main bowl
Whisk and rubber spatula
Measuring cups and spoons
Cookie scoop (about 1.5 tablespoons) or tablespoon
Baking sheet
Parchment paper or silicone baking mat
Wire rack for cooling

I made these the first time because I was tired of “keto desserts” that felt like punishment. You know the ones. Technically sweet, emotionally disappointing. I wanted a cookie that tasted like a real cookie, the kind you eat standing at the counter while the oven is still ticking down.

The turning point was treating the bake like a classic chocolate chip cookie: cream the butter and sweetener long enough to get some air in there, then bake just until the edges look set. The centers will look slightly underdone and that is exactly the point. Ten minutes later, you have a soft, chewy, legit cookie that does not need a speech to convince you it is good.