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C is for Chocolate Chip Cookie

Life with a 3-year-old is FUN! And busy! And full of temptations! Since pediatricians recommend a more balanced diet for kiddos, we don’t restrict carbohydrates from Nicholas’s diet. We make sure he eats healthy meals 90% of the time, so if we are out and he wants pizza or ice cream...or cookies...we let him enjoy a treat.

But there’s no sugar-coating it (pun intended)...I miss cookies. And toddlers make cookies look so damn delicious. I have tried a bunch of different keto cookie recipes over the last year, and - as you can see by what I have posted under the desserts section - I only found two that I really like. Well, I finally have a chocolate chip cookie recipe worth posting!

These cookies are pretty thick, and have a little bit of a “cakey” consistency, but they are satisfying and delicious. They taste best when they are completely cool (they tend to fall apart if you try to eat them warm from the oven), and are sweet enough to enjoy with a cup of hot coffee or tea. 


1 1/4 cup almond flour

3 Tbsp coconut flour

1/4 tsp kosher salt

1/2 tsp baking soda 

1/2 tsp xanthan gum

10 Tbsp butter

1/2 cup Swerve sweetener

1 tsp vanilla extract

1 egg

3 oz Lily’s dark chocolate chips


In medium mixing bowl, add almond flour, coconut flour, salt, baking soda, and xanthan gum. Stir until well combined and set aside.

In large bowl, cream butter with an electric mixer (about 2-3 minutes). Add in sweetener  and continue to beat until thoroughly mixed.

Add in vanilla and egg, mixing until just incorporated. The mixture should look like scrambled eggs.

With your mixer on low, add half of the flour mixture until just incorporated. Mix in the rest.

Fold in chocolate chips.

Cover with plastic wrap and chill for 1 hour.

Preheat oven to 350F. Line baking tray with parchment.

Divide cookie dough into 12 rounds and flatten slightly. 

Place on prepared baking sheet and bake for 12-13 minutes.