Keto Cherry Chocolate Chip Almond Flour Cookies

Prep: 20 minCook: 15 min15 cookiesmediumAmerican
Cherry Chocolate Chip Almond Flour Cookies with Fresh Fruit

Soft and chewy cookies made with almond flour and coconut flour, studded with fresh cherries and sugar-free dark chocolate chips. The combination of cherry and vanilla extracts creates a delightful fruity flavor, while collagen protein powder adds structure. These cookies stay tender with a slightly golden exterior and make an excellent treat for those avoiding traditional wheat flour. The fresh cherries provide bursts of natural sweetness that complement the rich chocolate perfectly.

VegetarianGluten-FreeKeto

Ingredients

Yield: 15 cookies
  • 1 ½ cups almond flour
  • ¾ cup Swerve Brown, lightly packed
    coconut sugar1:1note:adds natural sugars

    conf:4

  • ¼ cup collagen protein powder
    protein powder1:1tags:any_protein

    note:any unflavored protein works

  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup butter, melted
  • 1 teaspoon cherry extract
    almond extract1:1tags:extract_swapadds tree_nuts

    note:changes flavor profile significantly

  • ½ teaspoon vanilla extract
  • 3 ounces sugar free dark chocolate, chopped
  • ½ cup fresh cherries, chopped
    dried cherries1/3 cuptags:dried_fruit

    note:reduce quantity for concentrated flavor

    Full guide →

Instructions

  1. 1

    Preheat oven and line two large baking sheets with silicone liners or parchment paper, positioning racks at second highest and second lowest positions

  2. 2

    Whisk together almond flour, sweetener, collagen, coconut flour, baking soda, and salt in a large bowl

  3. 3

    Stir in egg, melted butter, and extracts until dough comes together

  4. 4

    Gently fold in two thirds of chopped chocolate and all chopped cherries, taking care not to crush cherries

  5. 5

    Form dough into 15 balls and place on prepared baking sheets with at least 2 inches space between each

  6. 6

    Bake 15 to 18 minutes, switching pan positions halfway through, until cookies are puffed and golden but still soft

  7. 7

    Press remaining chocolate pieces into tops while cookies are still warm

  8. 8

    Let cool completely on pans

Tips

Tip 1

Don't overmix when folding in cherries to prevent them from breaking down and releasing too much juice into the dough.

Tip 2

Press extra chocolate pieces into warm cookies for better adherence and a bakery-style appearance.

Tip 3

Space cookies generously as they spread during baking despite the almond flour base.

Good to Know

Storage

Store in airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.

Make Ahead

Dough can be formed into balls and refrigerated up to 24 hours before baking.

Serve With

Best served at room temperature within first day for optimal texture.

Common Mistakes

Watch

Avoid overbaking as cookies continue cooking on hot pan after removal from oven.

Watch

Don't skip cooling completely on pans to prevent breaking while transferring.

Substitutions

Swerve Brown→
coconut sugar1:1note:adds natural sugars

conf:4

Full guide →
collagen protein powder→
protein powder1:1tags:any_protein

note:any unflavored protein works

fresh cherries→
dried cherries1/3 cuptags:dried_fruit

note:reduce quantity for concentrated flavor

Full guide →
cherry extract→
almond extract1:1tags:extract_swapadds tree_nuts

note:changes flavor profile significantly

Full guide →
Find more substitutions →

FAQ

Can I use frozen cherries instead of fresh?

Yes, but thaw and drain them first, then pat dry with paper towels to remove excess moisture that could make cookies soggy.

How long do these cookies keep?

Store in an airtight container for up to 5 days at room temperature, or refrigerate for up to 1 week for best quality.

Can I freeze the cookie dough?

Yes, form into balls and freeze on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.