This giant Keto Air Fryer Cookie is my latest dessert obsession. And once you try it, you will be obsessed too! It comes out so perfectly, soft and tender in the center and slightly crisp around the edges. Golden brown, with plenty of melty chocolate chips, and only 2.7 grams net carbs per serving.
I may never make keto chocolate chip cookies any other way again!
Air fryers bake differently than conventional ovens, so it took me a few times to get this one right. But it was well worth the effort – and even the “fails” were pretty darn delicious. I finally hit on the right approach to get that perfect cookie texture, and I was hooked.
Now I want to try it with other recipes like keto peanut butter cookies. Imagine the possibilities! This is the kind of quick dessert that makes the keto lifestyle feel totally effortless.
Why you will love this air fryer cookie
- So easy! This cookie takes about 12 minutes to make, start to finish. And clean is a breeze!
- Perfect texture: Golden brown, with a soft center and crispy edges, this recipe has the ideal chocolate chip cookie texture.
- Phenomenal flavor: This tastes like the cookies of my childhood!
- Small batch recipe: It makes just enough for 4 delectable servings.
- Excellent macros: With only 6.7 grams total carbs and 4 grams of fiber, it’s the ideal keto dessert.
Ingredient Notes
- Almond flour: Choose a finely ground almond flour for the best consistency.
- Sweetener: I really like using my keto brown sugar replacement for the best flavor.
- Collagen peptides: This is part of what makes the texture so perfect! It gives the cookie added gooeyness. If you don’t have it, replace with 2 more tablespoons of almond flour.
- Chocolate Chips: Any brand of low carb chocolate chips should work in this recipe.
- Butter: Melted butter is ideal for chocolate chip cookies, but you could use coconut oil for a dairy-free version.
- Egg yolk: You need one egg yolk for this recipe. I like just the yolk as it makes it more chewy.
- Pantry staples: Vanilla extract, baking soda, and salt.
Overview: How to Make This Recipe
- Combine the dry ingredients: Whisk together the almond flour, sweetener, collagen, baking soda, and salt.
- Add the wet ingredients: Stir in the butter, egg yolk, and vanilla extract until well combined. Stir in the chocolate chips.
- Form the dough: Roll the dough into a ball, place on parchment paper and flatten it.
- Bake the cookies: Set the air fryer to Bake and cook at 310ºF until puffed and golden brown. Remove and let cool completely.
Tips for Success
Most air fryers have a Bake function, which blows the heat less intensely than the regular air fry function. I recommend using this if you have it. If not, try reducing the heat to 300ºF. Keep in mind that different brands of air fryers will bake differently so check on the cookie while it bakes.
If the collagen you use is sweetened, I recommend cutting the additional sweetener back to 2 tablespoons. I love the Perfect Keto Salted Caramel Collagen in this recipe but it can make it overly sweet if you use the full amount of sweetener.
I used a plain square of parchment paper, but I think air fryer parchment liners would work even better. The hot air caused the edges of my parchment to blow upwards, which made my cookie a bit misshapen. Not a dealbreaker but I’d prefer a perfectly round cookie.
No air fryer? You can place the cookie on the parchment on a cookie sheet and bake in the oven at 325ºF. It will probably take 15 minutes.
Sweetener Options: I recommend an erythritol based sweetener for this recipe, as allulose will cause it to brown very quickly. You can certainly use what you like best but you need to know that your results will differ.
Frequently Asked Questions
The air fryer method is a great way to get cookies with gooey centers and crispy edges. And it works just as well for keto cookies too!
I love my Cosori air fryer! I’ve had three different air fryer models and this is by far my favorite. More even cooking and browning. And it bakes better than other models too!
This air fryer keto cookie recipe has 6.7g of carbs and 4.0g of fiber per serving. That comes to 2.7g net carbs per serving.
More Keto Air Fryer Recipes You’ll Love!
Keto Air Fryer Cookie Recipe
Equipment
Ingredients
- 2/3 cup (74.67 g) almond flour
- 3 tbsp (36 g) brown sugar replacement
- 2 tbsp (12.17 g) collagen peptides
- 1/4 tsp baking soda
- Pinch salt
- 3 tbsp (42.61 g) butter, melted
- 1 large egg yolk
- 1/4 tsp vanilla extract
- 2 tbsp (30.43 g) sugar-free chocolate chips
Instructions
- Preheat the air fryer to 310ºF.
- In a medium bowl, whisk together the almond flour, sweetener, collagen, baking soda, and salt.
- Stir in the butter, egg yolk, and vanilla extract until well combined. Stir in the chocolate chips.
- Gather the dough into a ball and place on a square of parchment paper about 8 inches square. Pat into a disc about 5 inches in diameter.
- Set the air fryer to Bake and set the cookie on the air fryer crisper rack. Cook at 310ºF for 8 to 10 minutes, until puffed and golden brown. Remove and let cool completely.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This is the first recipe I made in my new air fryer! I accidentally set it to air fry instead of bake, but the cookie was still delicious! I added a tablespoon of chopped roasted pecans and sprinkled the top with Maldon salt crystals before cooking.
You are a genius Carolyn! I had given up hope of ever finding a low carb cookie recipe that even comes close to “real” cookies, but you have done it again! The only change I made was using brown butter. I don’t think a non-keto eater would ever guess that these are sugar-free, gluten free cookies. Please, please, please tell me you are working on an air-fryer snickerdoodle/sugar cookie recipe 🙂
Great idea!
I’m an athlete and weight lifter that cycles keto during cut phases, so I have tried just about every “keto friendly” dessert over the last few years because it helps me keep my sanity in the moments I’m craving bad carbs. And I gotta say, this cookie is in the top 3 for me. The flavor profile is shockingly close to standard chocolate chip cookie. I would compare it to something you get from the big chain grocery store bakery (So, not as good as mom’s but better than a boxed cookie). The texture is a little off, which is standard for low carb desserts, but the difference is more subtle than most other recipes. One cookie in the air fryer lasted me about 4 days, taking small pieces of it once or twice a day.
I’ll absolutely be making this again, maybe even keeping it around as permanent snack with how easy it was to make.
This is the best Keto cookie I’ve ever made… So quick and easy… I swapped out the chocolate chips for chopped macadamia nuts on my second batch and it was even better
Great to hear!
This is the absolute best keto cookie I have ever made! It had the consistency of a regular cookie. Words can hardly express how excited I am about this recipe. I was so tempted to eat a regular cookie today but I made this instead. It was so satisfying thank you thank you thank you!
Thank you!
Mine was a total mess. The first one became a sloppy mess that slid off of the parchment paper and onto the metal basket. It was burned on the top and gooey gooey on the bottom. The second one was a bit better, but it just didn’t cook through so I ended up lowering the temp to 300 and cooking it a bit longer and it still burned on the top and was still gooey on the bottom. I tried one more time and this time I rolled out two balls and put them into bowls so they wouldn’t slide off the parchment paper and they still didn’t cook right I ended up baking them. Lol. Now I’m waiting for them to cool so I can see if they taste good. Live and learn. Next time I’m just going straight to the oven.
Question, did you flatten them before putting them in the air fryer?
I made this using completely unsweetened chips ( what I had on hand) and allulose/monkfruit brown replacement. Also oven baked at 325 for 12 minutes ish. So took some liberties. I found I needed to add an additional sprinkle of brown sugar on top to offset the bitterness of the chocolate but it was pillowy, caramelly, melty deliciousness.