Jump to Recipe
These Sheet PanKeto Cookies have just 1.5 net carbs each and require no chilling! These low carb, gluten-free, almond flour chocolate chip cookie bars are the perfect keto treat!
Is there anything quite as comforting as a warm chocolate chip cookie? I think not.
One of the things I love about food is how nostalgic it can be. A certain flavor or smell can take you back to a time or place that warms your heart. That is just how I feel about these keto chocolate chip pan cookies.
The smell of rich chocolate chip cookies, with hints of vanilla wafting through the air, reminds me of one of my favorite cafes we visit on vacation.
Of course, like most people, I’m not doing much traveling this year. So it is nice to be reminded of those special trips I’m longing for.
Someday soon, I hope we are able to travel again and enjoy cappuccinos and cookies, but until then these low-carb chocolate chip cookie bars will have to do the trick!
Ingredients in Sheet Pan Keto Cookies
To make these easy keto cookies, you’ll need the following basic ingredients:
- Almond Flour
- Baking Soda
- Salt
- Salted Butter
- Golden Monkfruit
- Vanilla extract
- Egg
- Lily’s dark chocolate chips
- Pecans
- Unsweetened Shredded Coconut
How to Make Sheet Pan Keto Cookies
If you’ve never made sheet cookies before, you’re in for a treat! They’re incredibly easy to make, and you don’t have to chill the dough beforehand.
- In a small bowl, combine the almondflour, baking soda, baking powder.
- In a separate bowl, beat together the butter, golden monkfruit sweetener, and vanilla extract until creamy.
- Add the egg, beating the mixture on low speed.
- Gradually pour the almond flour mixture into the butter mixture.
- Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.
- Turn the cookie dough out onto a parchment paper-lined pan and carefully press to the edges of the pan.
- Bake until the low-carb chocolate chip cookies are lightly brown and set.
- Allow the cookies to cool before removing from the pan and slicing.
How Many Net Carbs Are in This Recipe?
When cut into 24 equal portions, you get squares that are about the size of a regular cookie. Each portion has just 1.6 net carbs!
This is the perfect portion for me, but if you’d like to slice these larger, you can cut the pan into 12 equal, rectangle-size servings and it comes to 3.2 net carbs.
Can I Use a Different Flour?
No, for this recipe you need to use almond flour. You just won’t get the same results with coconut flour. If you have an almond allergy, these Keto Chocolate Cookies use coconut flour.
What Size Pan Should I Use?
This recipe fits a traditional jelly roll pan that measures 15-by-10 inches. Be careful to check your pan size and make sure you are using the correct size. If you use a larger pan, the cookies will be very thin.
Can I Use Different Add-Ins?
Yes, you’re welcome to mix and match the add-ins as desired. I love how versatile these low-carb chocolate chip pan cookies are!
Tips for the Best Keto Cookies
- If you don’t have golden monkfruit sweetener on hand, you may substitute brown sugar Swerve or even regular granular monkfruit in a pinch.
- You’re welcome to omit the coconut flakes and / or the pecans if you have allergies in your family.
- Almond flour is the only keto flour I recommend using in this low-carb chocolate chip cookie bar recipe.
More Keto Cookie Recipes:
I have quite a few low-carb cookie recipes on my site. Below are some of my absolute favorites!
- Keto Chocolate Cookies
- Keto Pumpkin Cookies
- No-Bake Almond Butter Cookies
- Keto Chocolate Sheet Pan Cookies
- Keto Chocolate Sugar Cookies
Keto Sheet Pan Cookies
Annie
These Keto Sheet Pan Cookies have just 1.5 net carbs each and require no chilling! These low carb, gluten free, almond flour, chocolate chip cookies are the perfect keto treat!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Keto
Servings 24 squares
Calories 107 kcal
Ingredients
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup butter softened
- ¾ cup golden monkfruit sweetener packed
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup Lily's chocolate chips
- 1 cup unsweetened coconut flakes
- ½ cup chopped pecans
Instructions
Preheat your oven to 350 degrees.
Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, then set aside.
In a small bowl combine the almondflour, baking soda, baking powder and salt.
Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
Add the egg and egg white, beating the mixture on low speed.
Gradually pour in the almond flour mixture.
Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.
Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
Allow the cookies to cool before removing from the pan and slicing.
Notes
This recipe makes 24 square cookies, and each one has 1.6 net carbs.
Nutrition
Serving: 1 square cookieCalories: 107kcalCarbohydrates: 2.5gProtein: 1.7gFat: 8.6gCholesterol: 17.9mgSodium: 81mgFiber: 0.9gSugar: 0.5g
Tried this recipe?Let us know how it was!
