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(Brown Butter!) Keto Chocolate Chip Cookies 🍪

Expect magnificent caramel hues throughout, soft centers and lightly crisp edges. Because using brown butter in these keto chocolate chip cookies takes them from good… to supreme!

Keto brown butter chocolate chip cookies on a baking tray

Keto Chocolate Chip Cookies

With brown butter (!!)

The *perfect* keto cookie doesn’t exist.. nm, I found it!

I know so many of you already know (and love!) my famous bakery-style chocolate chip cookies. Still, I think these might actually win… and with much less fuss.

Frankly? It’s hard to describe what using browned butter does for cookies unless you try it. But calling it ‘caramel hues’ might just be the closest thing.

Plus, did I mention they’re easier? There’s no creaming of the butter (I know!) and even zero chilling time (like what?!).

Trust me, these guys are a must make.

A diced sugar free chocolate bar

The *One* Rule

Brown the butter! You want to get it nice and toasty for those supreme caramel hues to emerge. Let it come to room temperature and simply mix everything together. Yup, that’s it!

Brown butter keto cookie dough in a white mixing bowl

Unbaked keto chocolate chip cookies on a baking tray

Freshly baked keto chocolate chip cookies on a baking tray

The Flours

Easy peasy. I like a mixture of super fine almond flour (love Anthony’s) and coconut flour (again Anthony’s best taste and texture by a mile!). Add a touch of xanthan gum and baking soda, et voila!

The Sweetener

These guys are frankly the most forgiving keto cookies I’ve made yet (truly shocking!). They might spread a little more or less with each sweetener (and oven!), so I suggest doing a test run with one cookie.

I’m still going to suggest erythritol sweeteners as my first choice, at least if you like cookies that are lightly crisp around the edges. My current favoriteLakanto’s golden.

And for soft and cakey cookies (with no aftertaste whatsoever), allulose and xylitol are ace.

Otherwise, a new option that many of you guys have recommended is the ‘Baking Sugar Sub’ from King Arthur. And I definitely agree with y’all that it gives the best texture out of the lot. You see, it’s a mixture of erythritol with soluble corn fiber and allulose. That said, I’m not a fan of the second ingredient so I don’t use it personally.

Otherwise, like I said, these cookies seem to be *very* forgiving and if just doing paleo or low carb, feel free to use regular sugar, coconut sugar or maple syrup.

Oh! And per standard gnom-gnom trick, I also like to add an (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out, just expect paler cookies!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Halving a brown butter keto chocolate chip cookie showing the gooey chocolate

The Chocolate Chips

Or may I suggest chocolate chunks?! I mean, don’t know if I’ve been off sugar for too long, but I absolutely adore adding 100% unsweetened chocolate to my cookies. You see, unlike Lily’s it will actually melt through your cookies… and I find the *ultra chocolatey* hues absolutely divine.

But Paola, isn’t it too bitter?! Again, have I been off sugar for too long guys? But I find the contrast with the sugary cookie more than heavenly.

In the end you do you, and Lily’s does make awesome sugar free chocolate chips too!

Brown butter keto chocolate chip cookies with flaky sea salt

And… the video story!

Brown butter keto chocolate chip cookies with flaky sea salt

(Brown Butter!) Keto Chocolate Chip Cookies

Expect magnificent caramel hues throughout, soft centers and lightly crisp edges. Because using brown butter in these keto chocolate chip cookies takes them from good... to supreme!
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 30 minutes
Course Cookies, Dessert
Cuisine American
Servings 8 big (!!) cookies
Calories 231 kcal



  • Check out the video (or story!) for visual deets!
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).
  • Add the butter to a saucepan over medium heat and simmer, swirling the pan around frequently, until it begins to brown and bubble through (about 5 minutes). Transfer to a bowl and allow to come to room temperature, you can pop it in the fridge to speed up the process (just don't let it solidify ok?!).
  • Add almond flour, coconut flour, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
  • Add the sweetener and molasses (optional) to the brown butter, mixing until very thoroughly combined (a couple minutes).
  • Add in vanilla extract and the egg, mixing well until just incorporated. Add your flour mix and beat it until very thoroughly combined.
  • Fold in the chocolate and scoop out your cookies onto a baking tray. I made mine fairly big (I find texture comes out ace this way), and got 8. But you could easily get a dozen if small is your game. Make sure to flatten them quite well, as I've found that these cookies don't tend to spread much (if at all!).
  • Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
  • An extra top tip: I found with some of the batches (excluding allulose which browns super quickly), that my cookies were coming out a bit on the paler side. Now I don't know if its because I have a convection oven for the first time (maybe you guys can chime in?), but what I did was bake them for about 9 minutes at 350F and then broil them for a minute or two until nice and golden.
  • Garnish with flaky sea salt (pretty please!) and allow the cookies to cool completely on the trays (erythritol in particular can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days or freeze for up to 3 months.  
  • Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).



Serving: 1giant cookie | Calories: 231kcal | Carbohydrates: 5g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 357mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 467IU | Calcium: 41mg | Iron: 1mg
Keyword brown butter chocolate chip cookies, keto chocolate chip cookies
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Erin Radcliff says:

    In the video for this cookie you add some liquid to the browned butter. What is that? This might explain why my cookie dough was extremely dry and crumbly. I had to toss the whole thing

    • Paola van der Hulst says:

      Oh no! Erin do you mean the (lightly whisked) egg? In the video story the recipe has captions as I add the ingredients, if you would like to trace back your steps

  2. Cindy says:

    5 stars
    Wow! Wow! Wow! Beyond delicious. I love what the brown butter brings to the cookie. So, so good! Thank you for sharing!!

  3. Angelina says:

    5 stars
    Another fantastic recipe. Your recipes keep my inflammation down. I have no idea why I get poofy when I eat too many carbs. 🤷🏻‍♀️🍪🍪🍪🍪💪🏻

    • Paola van der Hulst says:

      Yaaay!! Thanks for reporting back Angelina. And I do as well, can literally go up 5-10lbs in water weight from processed carbs 🤦‍♀️

  4. Luana Thermos says:

    5 stars
    No doubt brown butter makes these cookies wonderful! It’s also terrific on rice, gives it a nutty flavor that is really good. If you can handle eating rice, try brown butter on it. It’s well worth the slight extra effort.

    • Paola van der Hulst says:

      Oooooh interesting Luana! I’d never heard of doing that before 🙌🏼 I do eat rice on occasion (actually particularly in sushi as it becomes a resistant starch once refrigerated), but also once in a while with refried beans Mexican style and will definitely be trying this. tysm for sharing.

  5. Ricardo Dominguez says:

    5 stars
    These were perfect. As far as color…they came out as expected as the dough itself was quite brown after mixing in the brown butter and molasses. What a decadent treat when you need one.

    • Paola van der Hulst says:

      Thank you Ricardo for reporting back, I’m so happy to hear you guys are loving these!!

      Re the browning, only one person has reported back with ‘my issue’ (funny enough, doesn’t matter if you add molasses or not), it’s an electric convection oven situation. 🕵🏻‍♂️

    • Paola van der Hulst says:

      Judie I only have the option of an electric convection oven (I believe? Now I want to go check if I have the option lol!). Many of you guys have tagged me on pics on Instagram and they’re coming out just fine with a regular bake though.

  6. Cynthia says:

    5 stars
    Wow these look so darn delicious! I just made your double chocolate shortbread cookies and now I’m thinking I need to make these too! LOL

    • Paola van der Hulst says:

      Ahhh music to my ears!! I love those too Cynthia 🥰

      And just keep these in mind for a rainy day, they’re super easy to make after all 😉

  7. Dave TSS says:

    5 stars
    Miss Paola, I’m actually a bit upset with you because I just made a batch of the bakery style ones today! No complaints, theyre a family favorite but yikes, one more batch coming right up 😭

      • Lisa says:

        5 stars
        These look delicious and can’t wait to make these tomorrow! I can’t eat anything with Soluble Corn Fiber, it definitely is terrible for Diabetics. I can’t eat any of Choc Zeros products because these soluble fiber sweeteners, whether corn or tapioca raise glucose.

        • Paola van der Hulst says:

          Thank you for sharing your (vip!) experience Lisa. I know a few of you have commented the same, as soluble fibers seem to spike the GI in a percentage of the population (I’ve heard 30%). Frankly for me it’s more of an ingredient which ‘defeats the purpose’ as it’s highly processed.

          That said, I know many of you have also commented that you’re no longer using any sugar alcohols and are swapping for maple syrup, honey etc. then you enjoy the treat at the end of a meal sparingly (I think this is actually a pretty smart way ‘to do keto’, using the matabolic state without vilifying carbs). I’m just not sure if it’ll work for diabetics 🕵🏻‍♂️

          Frankly I have many more questions than answers right now, but thank you (to all of you!!) who are constantly sharing with me what works and doesn’t.

          Happy holidays! 🥰

      • Paola van der Hulst says:

        Dear Ivy and Dave, if you lived close by I would gladly share one of the bazillion batches I have in my kitchen counter right now 😅

        I’m sorry for the late delivery but hopefully you can enjoy eventually ❤️

      • Benita Fichter says:

        5 stars
        I am giving this a five star, although I have not made yet, I have confidence in your recipes! Your Light and fluffy fluffy gluten free and keto waffles rock!
        Please tell me more about using Allulose. My daughter cannot eat erythritol at this time. When you use Allulose in these cookies they brown( shorter baking time? Can you get them to crisp up?
        If not, any ideas how to help crisp?
        Also what is your opinion on Boca Sweet; a sweetener from a Japanese Pumpkin, kabocha?

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