Keto Brown Butter Chocolate Chip Cookies

When I first discovered brown butter, it unlocked a whole new level of flavor for me. If you’ve never tried it, let me just say—your life is about to change. Brown butter is pure magic. It’s nutty, rich, and completely transforms anything it touches. When I combined my newfound love for brown butter with my longtime love for chocolate chip cookies, these Keto Brown Butter Chocolate Chip Cookies were born.

With less than 1 net carb per cookie, they’re ideal for anyone following a low-carb or keto lifestyle. But trust me, even if you’re new to low carb, or don’t typically choose the lower carb option, you’re still going to love these. They’re that good.

And it’s your lucky day, because I’m sharing all the details about what makes these cookies so special, breaking down each ingredient and why it’s used below!

What Makes These Cookies So Irresistible?

A great chocolate chip cookie is all about texture and flavor. These cookies deliver on both fronts: soft & chewy with an absolutely amazing unique flavor from the browned butter.

• Texture: A slightly crisp crust on the outside with a soft, gooey center that’s packed with melty chocolate.
• Flavor: Thanks to the brown butter, these cookies have a nutty richness that elevates the classic chocolate chip cookie flavor.

And of course, they’re:

• Keto-Friendly: With only 0.5 net carbs per cookie, these are a guilt-free treat.
• Gluten-Free: Made with almond flour and coconut flour, they’re perfect for anyone avoiding gluten.
• Sugar-Free: Sweetened with a keto-friendly baking blend, they’re free of sugar but full of sweetness.

Now, let me walk you through the ingredients and why each one is essential for creating the ultimate keto chocolate chip cookie.

The Ingredients: A Breakdown

1. Unsalted Butter (Browned)

Let’s start with the star of the show: brown butter. This ingredient is what sets these cookies apart. By cooking butter over low-medium heat, you caramelize the milk solids, which creates a nutty aroma and golden-brown flecks. It’s a simple step that adds a depth of flavor you just can’t achieve with regular melted butter.

When you brown butter, you’re essentially intensifying its natural richness. It’s what gives these cookies their unique, sophisticated flavor. Make sure to let it cool before adding other ingredients—this prevents the heat from cooking the egg prematurely.

2. Sugar-Free Baking Blend or Granulated Sweetener

To keep these cookies low-carb and keto-friendly, I use a granulated sweetener like a monk fruit-erythritol blend. It mimics the sweetness of sugar without adding carbs or calories.

The granulated texture of the sweetener is important because it helps create those slightly crispy edges on the cookies. It also dissolves beautifully into the brown butter, creating a smooth, sweet base for the dough.

3. Vanilla Extract

Vanilla extract may seem like a small detail, but it’s crucial for rounding out the flavor of these cookies. It enhances the nuttiness of the brown butter and the sweetness of the chocolate chips, tying everything together.

High-quality vanilla extract makes a noticeable difference, so if you have the option, go for the real deal instead of imitation.

4. Blanched Almond Flour

Almond flour is the foundation of these cookies. It provides a soft, tender texture that’s perfect for baked goods. Using blanched almond flour (which has the skins removed) ensures the cookies have a smooth consistency, without the graininess you sometimes get from almond meal.

Almond flour is also packed with healthy fats and is naturally low in carbs, making it ideal for keto baking. It creates that slightly dense, chewy texture you want in a chocolate chip cookie.

5. Coconut Flour

While almond flour is great on its own, adding a small amount of coconut flour helps balance the texture. Coconut flour is incredibly absorbent, so just a little bit goes a long way in firming up the dough and giving the cookies structure.

It also contributes to the slight crust on the outside of the cookies, which contrasts beautifully with the gooey centers.

6. Baking Soda

Baking soda is the leavening agent that gives these cookies just the right amount of lift. It reacts with the acidity in the sweetener and the egg, creating air pockets that help the cookies puff up slightly in the oven.

This ensures the cookies are soft and airy, rather than dense and heavy.

7. Salt

A touch of salt is essential in any cookie recipe. It balances the sweetness, enhances the flavors of the other ingredients, and makes the chocolate taste even richer.

Using fine sea salt works best here because it blends evenly into the dough. If you want to get fancy, you can sprinkle a pinch of flaky sea salt on top of the cookies before baking for an extra pop of flavor.

8. Egg and Egg Yolk

The combination of a whole egg and an extra egg yolk gives these cookies their perfect texture. The whole egg provides structure and helps bind the ingredients together, while the egg yolk adds richness and contributes to the gooey center.

If possible, use room-temperature eggs—it helps the ingredients combine more easily and prevents the dough from seizing up.

9. Sugar-Free Semi-Sweet Chocolate Chips

What’s a chocolate chip cookie without chocolate chips? For these cookies, I use sugar-free semi-sweet chocolate chips, which have all the decadence of regular chocolate chips without the sugar, creating those irresistible pockets of gooey chocolate in every bite. You can also chop up a sugar-free chocolate bar for larger chocolate chunks if you prefer.

The Method: Step-by-Step Instructions

Making these cookies is straightforward, but there are a few key steps that make all the difference. Here’s how to do it:

1. Brown the Butter

Place your unsalted butter in a saucepan over low-medium heat. Stir constantly as the butter melts, then watch closely as it starts to foam. After 5-7 minutes, you’ll notice a nutty aroma and brown flecks forming at the bottom of the pan. That’s when you know it’s ready.

Pour the brown butter into a heat-safe mixing bowl and let it cool to room temperature. This step is crucial—if the butter is too hot, it can scramble the egg when you mix the dough.

2. Mix the Wet Ingredients

Once the butter has cooled, stir in the granulated sweetener and vanilla extract. The mixture should be smooth and slightly thick.

3. Combine the Dry Ingredients

In a separate bowl, mix together the almond flour, coconut flour, baking soda, and salt. This ensures the dry ingredients are evenly distributed before combining them with the wet ingredients.

4. Make the Dough

Slowly add the dry ingredients to the brown butter mixture, stirring until a crumbly dough forms. Then, mix in the whole egg and egg yolk. The dough will come together beautifully, with a slightly sticky consistency.

5. Fold in the Chocolate Chips

Gently fold in the sugar-free chocolate chips, making sure they’re evenly distributed throughout the dough.

6. Shape the Cookies

Scoop the dough into 1-inch balls and place them on a parchment-lined baking sheet, leaving at least 2 inches of space between each cookie. Use damp fingers to smooth out the dough balls, then press them down slightly to create a cookie shape.

For an extra touch, press a few chocolate chips onto the top of each cookie.

7. Bake

Bake the cookies at 350°F for 7-9 minutes. Keep an eye on them—they should be golden around the edges but still soft in the center.

8. Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set and develop their perfect texture.

Why These Cookies Are the Best

These Keto Brown Butter Chocolate Chip Cookies are a labor of love, and every ingredient plays an important role in creating the perfect treat. The browned butter adds a rich, nutty flavor that sets these cookies apart from any other chocolate chip cookie you’ve tried.

With only 165 calories, 15g of fat, and less than 1 net carb per cookie, they’re proof that indulgence and healthy eating can go hand in hand.

Pro Tips for Perfect Keto Cookies

1. Don’t Overbake
   These cookies are best slightly underbaked, as they’ll continue to firm up as they cool.
2. Chill the Dough (Optional)
   If you have the time, chill the dough for 30 minutes before baking. This helps the flavors meld together and prevents the cookies from spreading too much.
3. Store Them Properly
   Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Ready to make some cookies?

There’s a reason these cookies are my favorite. They’re rich, gooey, and packed with chocolate—everything you want in a chocolate chip cookie, but without the carbs or guilt.

If you’ve never tried brown butter, now is the time. Trust me, it’ll change the way you bake forever.

So, what are you waiting for? Whip up a batch of these Keto Brown Butter Chocolate Chip Cookies, and let me know what you think. I guarantee you’ll fall in love at first bite.

Get the full recipe below, and if you give them a try, leave a rating here and let me know on Instagram! I love hearing about your bakes!

XO,

Sarah