There is nothing more delicious than keto white chocolate chip cookies that are low carb, sugar-free and, best of all, keto-friendly.
This straightforward recipe is adapted from the popular Keto Chocolate Chip Cookies recipe and is just as easy to prepare.
Where to buy keto-friendly white chocolate chips?
If you live in Australia, Noshu white chocolate chips are available at Coles; however, they are sweetened primarily with maltitol, which can cause GI issues for some people. If you can source ChocZero sugar-free white chocolate chips, they tend to work better in keto baking because they use soluble corn fiber as a sweetener. It’s not perfect, but in my experience ChocZero is a preferable option to maltitol.
Can I substitute any ingredients in this recipe?
Below are notes on common substitutions and how they affect the cookies.
- Fine almond flour: It works, but you must measure by weight rather than volume for consistent results.
- Coconut flour: Not recommended — it produces an undesirable texture in this recipe.
- Coconut oil: Not ideal. Cookies made with coconut oil can spread poorly and remain more rounded instead of flattening.
- Without xanthan gum: Cookies tend to be too flat. If you omit xanthan gum, reduce baking time (around 8 minutes) and consider substituting with 1 tsp powdered gelatin.
- Liquid stevia: Using liquid stevia in place of the recommended sweetener resulted in very hard cookies.
My cookies didn’t flatten like yours — what went wrong?
Cookies that fail to flatten typically result from using an unsuitable sweetener or from issues with the dough. I use So Nourished Gold erythritol + monk fruit blend in this recipe and it reliably produces flattened cookies. If your cookies don’t spread within the first 5 minutes, you may have added too much flour or not melted the butter properly. You can press the cookies down partway through baking with a fork if needed. If you substitute ghee for butter, expect to adjust the quantity — ghee will not behave in a 1:1 ratio with butter.
Related Recipes
Keto Chocolate Chip Cookies (Highly rated)
Keto Peanut Butter Cookies
Keto Snickerdoodle Cookies
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Recipe
Keto White Chocolate Chip Cookies
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Ingredients
- 3.5 oz Salted Butter (3.5 oz – 1/2 cup)
- 4.5 oz Gold Erythritol Monkfruit (SoNourished) (4.5 oz – 3/4 cup)
- 1 tsp Vanilla Extract
- 1 large Egg (50g / 1.7 oz)
- 6 oz Almond Flour (6 oz – 1 1/2 cups)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum (optional)
- 1/4 tsp Salt
- 3 oz Sugar Free White Chocolate Chips (90g – 3/4 cup)
Instructions
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Preheat a fan-forced oven to 180°C (360°F).
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Melt the butter over medium heat until fully liquid. Combine the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
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Stir in the almond flour, baking powder, xanthan gum (if using) and salt. Beat until the mixture is well combined.
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Press the dough together, remove it from the bowl, and fold in the white chocolate chips by hand or with a silicone spatula.
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Divide the dough into 12 portions (a small ice-cream scoop works well) and place them on a baking tray. Bake for 10–12 minutes at 180°C (360°F).
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Allow the cookies to cool before serving. Store in an airtight container for up to 7 days.
Need a keto shopping list?
Check out the keto foods list with a free printable PDF and flavour-pairing suggestions.
Tips & Notes:
The notes above explain how alternatives may affect cookie texture and spread.
- Fine almond flour: Works if measured by weight, though results can be flatter.
- Coconut flour: Not recommended.
- Coconut oil: Cookies may not spread correctly and can stay rounded.
- Without xanthan gum: Cookies may run too flat; try baking for 8 minutes and consider substituting 1 tsp gelatin.
- Liquid stevia: Produces very hard cookies and is not recommended.
Where to buy sugar-free white chocolate chips
ChocZero produces a high-quality sugar-free white chocolate chip that performs well in this recipe. If ChocZero is unavailable, Noshu white chocolate baking chips are an alternative for those in Australia.
Troubleshooting: cookies not flattening
If cookies don’t flatten, check your sweetener and measurements. Using an erythritol + monk fruit blend yields reliable results. If dough remains too stiff, you can press the cookies down with a fork during baking. When substituting ghee for butter, reduce the quantity and test, as ghee does not always replace butter 1:1.
Calories from Fat 144
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Check out the free personalised macro calculator.