These keto-friendly chocolate chip cookies feature our signature lard-butter blend for exceptional tenderness and rich flavor — with only 2-3g net carbs per cookie! Perfect for low-carb and ketogenic lifestyles. We've also included the traditional recipe these were adapted from. Both versions deliver the perfect combination of crispy edges and soft, chewy centers!
Keto-Friendly Recipe Ingredients
All the flavor with low-carb ingredients — perfect for your keto lifestyle! Just 2-3g net carbs per cookie.
- ⅓ cup lard
- ⅓ cup butter, softened
- ¾ cup allulose or erythritol
- ¼ cup brown sugar substitute
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour, blanched
- 2 Tbsp coconut flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts or pecans
- ¾ cup sugar-free chocolate chips
💡 Keto Tip: The keto dough will be thicker than traditional cookie dough due to the almond flour. This is normal!
Keto Recipe Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Fats and Sweeteners
In a large bowl, cream together lard, butter, allulose, and brown sugar substitute until fluffy (about 4-5 minutes).
Step 3: Add Wet Ingredients
Beat in egg and vanilla extract until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
Step 5: Combine
Gradually stir dry ingredients into wet ingredients. The dough will be thicker than traditional cookie dough — this is normal for keto cookies.
Step 6: Add Mix-ins
Fold in sugar-free chocolate chips and nuts.
Step 7: Shape Cookies
Scoop dough and roll into 1-inch balls. Place on prepared baking sheets 2 inches apart. Gently flatten each ball slightly with your palm.
Step 8: Bake
Bake for 14-16 minutes, or until edges are golden. Do not overbake — centers will firm as they cool.
Step 9: Cool
Cool on baking sheet for 5 minutes (keto cookies are more delicate), then transfer to wire rack.
Traditional Recipe Ingredients
The original recipe these keto cookies were adapted from — a timeless classic!
- ⅓ cup lard
- ⅓ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts or pecans
- 1 cup (6 oz) semi-sweet chocolate chips
💡 Farm Tip: The lard-butter combination creates exceptionally tender, flaky cookies with rich flavor. Use room temperature butter and egg for best results!
Traditional Recipe Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C).
Step 2: Cream Fats and Sugars
In a large bowl, cream together lard, butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes with a hand mixer).
Step 3: Add Wet Ingredients
Beat in egg and vanilla extract until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Combine
Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
Step 6: Add Mix-ins
Fold in chocolate chips and nuts.
Step 7: Shape Cookies
Drop rounded tablespoonfuls of dough about 2 inches apart on ungreased baking sheets.
Step 8: Bake
Bake for 8-10 minutes, or until edges are lightly golden. Centers should still be soft — they'll firm up as they cool.
Step 9: Cool
Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
🍪 Farm Tips & Baking Secrets
- Why Lard & Butter? The lard-butter combination creates cookies with exceptional tenderness and a unique flaky texture. Lard provides flakiness while butter adds rich flavor — it's the best of both worlds!
- Room Temperature is Key: Make sure butter and eggs are at room temperature for best results. Cold ingredients won't cream properly.
- Don't Overbake: Cookies should look slightly underdone in the center when you remove them from the oven. They'll continue cooking on the hot pan and firm up as they cool.
- Keto Storage: Store keto cookies in an airtight container in the refrigerator for up to 2 weeks. They're actually better the next day!
- Freezing: Both versions freeze beautifully for up to 3 months. Freeze dough balls or baked cookies.
- Cookie Dough Balls: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes.
Why We Use Lard in Our Cookies
Lard might seem old-fashioned, but it's a traditional fat that creates incredibly tender baked goods. Here's why we love it:
- Superior Texture: Lard creates a flakier, more tender cookie than butter alone
- Traditional Method: This is how cookies were made before hydrogenated shortening existed
- Better Melting Point: Lard's melting point prevents cookies from spreading too much
- Clean Ingredients: Quality lard is a single-ingredient fat with no additives
- Farm-Fresh: When you use farm-fresh lard, you're supporting local agriculture
The half-lard, half-butter ratio gives you the perfect balance — you get the tender, flaky texture from lard and the rich, buttery flavor everyone loves. It's truly the secret to exceptional homemade cookies!