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Keto Crunchy Chocolate Chip Cookies

Keto Crunchy Chocolate Chip Cookies

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Makes 18 cookies Calories 120 Prep Time 5 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener


  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  2. Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let oil cool slightly, then whisk in the vanilla. Then, whisking briskly, add the egg. 
  3. Sprinkle in the dry ingredients: almond flour, Splenda Monk Fruit Sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Now stir in chocolate chips.
  4. Scoop cookie dough into balls about 1 ½ tablespoons each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked). 
  5. Bake about 8-9 minutes. The cookies edges should be golden brown when finished. Remove form oven and let cool completely.
  6. Enjoy immediately, or store in an airtight container. 


  • Cookies keep in a air-tight container for one week.
  • Use refined coconut oil to neutralize any strong coconut flavor; unrefined coconut oil works too, but you may notice a stronger coconut flavor.

Nutrition Info Per Serving

Serving Size: 1 cookie

Net Carbs 5.5g
Calories 120
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 70mg
Total Carbs 17g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 3g
Contains 10.5g Erythritol