These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! These are truly no fuss…you can literally dump everything in the mixing bowl and they will turn out perfect every time.
These Keto Chocolate Chip Cookies are so easy to make and they are kid approved! Make them anytime you get that chocolate chip cookie craving…without the guilt!
Have I ever mentioned that I am a self proclaimed cookie monster? I think I may have mentioned it in my post on low carb butter cookie energy bites.
Anyway, I love the cookies, but they do not love my hips and thighs, if you know what I mean. I was on a mission, a keto cookie creation mission. Because I cannot live without chocolate chip cookies any more!
My requirements for the best keto chocolate chip cookies were they had to be easy to make using commonly found ingredients, and they had to taste amazing.
According to all of my readers, I have succeeded!
How to make the best low carb chocolate chip cookies
- Mix your ingredients (dry first, then wet) The batter will be thick
- Scoop using a cookie scoop or a spoon into 21 even sized cookies
- Flatten with your clean fingers
- Bake for 12 minutes
- Enjoy amazing cookies
Everything you need to know to make these keto cookies:
- No fuss dump recipe: Unlike other keto chocolate chip cookies recipes out there, this one is super simple and they turn out perfect every time! Follow my easy instructions and you are good to go.
- Almond Flour Free Version: So many people cannot tolerate almonds. For an almond flour free version, simply use the same amount of sunflower seed flour. It is comparable in price to almond flour.
- No Lily’s Chocolate Chips?: If you are having trouble finding the sugar free and keto friendly Lily’s chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks. You may need 2.
- Cookie Scoop – Ensures perfectly even keto chocolate chip cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe card down below. You can also use a ¼ cup measuring cup.
- Checking for Doneness – These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
- Freezing – I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
A note on the carb count
The FDA requires manufacturers to add sugar alcohols on the nutrition label as carbohydrates.
Please note, you must subtract these sugar alcohol in the sweetener and the lily’s chocolate chips and subtract the fiber to get an accurate net carb count.
You get keto chocolate chip cookies, and you get chocolate chip cookies, and they were keto and we all lived happily ever after!
More keto cookie recipes that I developed just for you!:
- Soft Keto Sugar cookies with cream cheese icing
- Keto Breakfast Cookies
- Keto Thick and Fudgy Brownie Cookies
- Keto Chocolate Chip Skillet Cookie
- Keto peanut butter cups
Did you make this Low Carb and Keto Chocolate Chip Cookie recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Chip Cookies - 2 Net Carbs!
INGREDIENTS
- ¾ cup Softened butter or coconut oil
- ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite on Amazon)
- ½ tsp Baking soda
- ½ tsp Kosher salt
- ½ 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
EQUIPMENT
INSTRUCTIONS
- Pre-heat oven to 350F
- Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
- add 2 eggs and vanilla and mix until combined
- combine almond flour, baking soda, and salt in a medium bowl
- add dry ingredients to wet ingredients and mix until combined
- Fold in Lily's Chocolate Chips
- Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
- Bake for 10-12 minutes
- Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.
JENNIFER'S TIPS
- Almond Flour Free Version: So many people cannot tolerate almonds. For an almond flour free version, simply use the same amount of sunflower seed flour. It is comparable in price to almond flour.
- No Lily's Chocolate Chips?: If you are having trouble finding the sugar free chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks. You may need 2.
- Mixing - This recipe has evolved into a dump recipe because they turn out perfectly even with just dumping all of the ingredients into a large bowl and mixing.
- Cookie Scoop - Ensures perfectly even keto chocolate chip cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe above.
- Checking for Doneness - These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
- Freezing - I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
- Nutrition - Please note, you must subtract the erythritol in the sweetener and the lily's chocolate chips and subtract the fiber to get an accurate carb count. I have done this in my nutrition information.
TS says
Jennifer, you are a genius. This is the best chocolate chip cookie recipe for low carb that I’ve tried. I’ve been eating low carb since January 2021 and this is the fourth recipe I’ve made and it is the best recipe. I used half Swerve granulated half Swerve brown sweeteners. The cookies taste great and they bake in a round cookie shape. I like to keep them in the refrigerator. No need for the freezer as my husband enjoys eating them too. Thank you for this recipe. Have you written a cook book?
Gina Kmiecik says
These are great! I subsituted solenda brown sugar for some of the white splenda, increased the butter amount a bit and added baking powder as well.
Jennifer Crawford says
I used the 1/4 cup as suggested in the recipe because I don’t have a scooper. Only have 12 cookies so probably use less than 1/4 cup. They’rw still in the oven, look good.
LynneL says
I’m new to Keto and long for a cookie with my cuppa. Just off to make these they sound delicious, thanks
Michelle says
These cookies are our favorite! I make one batch of batter, exactly as mentioned above. I scoop out the first 12 cookies and out those in the oven. With the remaining batter I mix in 1 scoop of PB fit and we half 1/2 batch of peanut butter chocolate chip cookies! We prefer these frozen so we let them sit/cook for 30 mins then pop in the freezer! I chuckled at her comments about them lasting for months in the freezer because this recipe lasts a week in this house, tops! Thank you so much for sharing!
Ps. Our local Walmart delivers bake believe chips (white, semi sweet, dark and milk chocolate) and these are a fantastic sub for Lily’s!
Julie says
Very tasty, but crazy soft. Like fall apart when you pick them up soft. They’re definitely done as they’re brown. If you like soft cookies this is the recipe for you.
Änna says
Awesome recipe! I added some almond extract and orange zest to replace the chocolate – killer base recipe that can be easily adjusted to match different taste. Thanks so much for sharing <3
Alma says
I mixed Coconut with the almond and the texture was nice but soft and crumbly. Is it supposed to be like that? My kids loved them but I was expecting a crunchier bite. I will be making these again. Thank you!
Lisa says
Wow, the coconut oil really was great. I will definitely make these. I might add some nuts and add some crunch, but regardless, they were great!
Mari says
This recipe is absolutely delicious! I didn’t have any vanilla extract on hand but I added about 1/2 tsp of cinnamon instead. They came out soft with a wonderful texture.
Mackenzie Biehl says
Is your picture, what did you mix the cookies into? is that pudding? Looks delicious
sandra hamilton says
Just made these cookies. Delicious!
Gary says
Delicious, Jennifer! We just returned from Hawaii (and indulged in island cookies) so used your recipe but used Lily’s white chocolate chips and macadamia nuts – OMG! So very good. Husband gave both thumbs up. Thanks a million for another wonderful recipe! xo
Kimberly L Messier says
I used butter instead of coconut oil and I used monk fruit sweetener. They took a bit longer then 10 minutes and didn’t spread out much but they are pretty tasty.
Sande says
The best darn keto cookies!!!
Kathleen says
Just made them and they are great! I used 1/3c. Swerve white granular
r and 1/3c. Swerve granular brown, and unsalted butter. They are delicious.
Thanks for this recipe.
Gina Lahmann says
is each cookie 4 total carbs? or net?
jenniferbanz says
Total
Cynthia Camplain says
Delicious. Good alternative when you want chocolate chip cookies. Very easy to make.
Judy says
I just made these, they are really good! To flatten them I took a large spoon and sprayed Pam on it, no carbs. I followed the recipe but did add a couple minutes to the cooking time, could be the difference of ovens. I did use 70% cacao chips as that is what I had on hand. Will make them again! Been eating low carb for over 4 years now. Thanks!
Jennifer says
I’ve made these multiple times now and have loved every batch! Thank you so much! I use dark chocolate chips (Ghiradelli 60% or 80% cacao) because I hate the Lily’s. The cookies are always plump and tasty! I don’t know if it’s because I whip the eggs, but that’s my guess for why they are always so nicely fluffy. I’m absolutely thrilled to have chocolate chip cookies back in my life, with minimal guilt. God bless you!!! ~Jenny
Kate says
I made these yesterday and they are fantastic! Even though low carb, they are quite high in calories @ 179 calories per cookie—is that right?
tracie Bourne says
I don’t think the calories really matter if you’re watching carbs and sugar then you’re not watching calories. I think a lot of people get this mixed up but there’s no way you can watch calories if you’re watching carbs and sugar so it’s one of the other.
Angela says
I LOVE this recipe! I too am a cookie Fiend and I have been looking for a keto chocolate chip recipe. This one is so easy to make and it came out just perfect!!! I can’t wait to make this for friends and family!
Lia Lo says
This tastes yummy so I decided to add the recipe to myfitnesspal as 22 servings but I noticed it was 7.8 net carbs instead of 2 net carbs.
I used Kerry butter, Almond Flour, Granular Swerve, Luv Keto Dark Choc Chips. I’ll make sure I exercise on days I eat my cookies they are so yummy I always have two lol.
Susan Brown says
Very good cookies and oh so easy. I added chopped walnuts. Perfect texture! My husband loves them. Your tips were very helpful, I would recommend reading through them first. I cut the recipe in thirds and it made 10 cookies
Kim says
These are so yummy! I’ve also made them with butter and Swerve brown sugar. Two different cookies. Both delicious!
Andy says
I just made these and they’re delicious!
Kim says
Mine came out flat should I have used baking powder?
jenniferbanz says
Baking soda is the correct ingredient and is used in lots of cookie recipes.
LInda says
next time put the batter in the fridge for 10 minutes so that the butter solidifies again. If the batter is too soft they will instantly flatten out as soon as it hits the heat. I find using chilled batter solves this problem.
Christine Hosni says
Can I use powdered stevia instead? I don’t have swerve… Tks
jenniferbanz says
As long as it is a 1 for 1 substitute for sugar
George says
another batch i thought I knew the recipe so i added 1/3 cup of butter instead of the 3/4 cup and an additional 2 reaspoons of baking powder ( apparently I got it confused with my banana bread recipes well the cookies turned out fluffy and delicious Like i said in a previous post these great tasting cookies are even George Proof! think ill try this again as i do like the rise the baking powder gives the cookies! I am offering a delicious Lower fat chocolate chip cookie! with my errors! Always best to follow a recipe when baking ! Bon Appetite
Victoria L Akins says
Thank you for your recipe, can I make these extra crunchy? My husband like them hard so he can dunk them in Milk, Any idea on how long to bake them? thankyou,
Viki
jenniferbanz says
Crunchy is something that comes from sugar and flour and is tough to accomplish with keto baked goods.
Joan says
Hands down The Best keto chocolate chip cookie! Made this twice already but I used 1 cup almond flour and 1 cup coconut flour, 1/4 butter and 1/4 coconut oil (I want a mix of flavor) both times it came out perfect! Thank you for this awesome recipe 🙂
Tim says
These are very good! I just started my first Keto diet and while I haven’t had any
sweet cravings I decided to try a half batch of these to have on hand.
I was shocked how good they were. I used granulated Stevia and Hershey’s sugar free chips and they tasted fine.
Shari says
What can you use instead of artificial sweeteners?
jenniferbanz says
You could try monk fruit
Ed says
That’s what I’m talkin’ about! Outstanding! I sub’d brown swerve. Also sub’d Hershey no sugar added chocolate chips for Lily’s (half the $$$). I believe non-ketoers would like these.
Suzanne Ogstad says
My daughter is T1D so we have to count all carbs. How do I figure out the total carbs in each cookie since you mentioned subtracting for the fiber and erythritol? She’s really excited to add some dessert back into her diet.
Stacy Utley says
These are my go-to cookie recipe. I’ve been making these for a couple of years, now. My 7 year old absolutely loves them. Definitely let them cool first, so they firm up. They are soft gooey cookies, and they work great for our GF/DF family.
george says
absolutely the best ) simple and fool proof so far_) actually added a 1/2 cup of chopped walnuts to my last batch ! i have been using herseys sugar free chips and the ! than you for your recipe i have been a professional baker most of my life and i know the importance of following a recipe!
Amanda says
Wow, these did not disappoint! Even my 2 yr old & 4 yr old, who hate low carb baked goods, wolfed these cookies down with delight. Delicious!
SB says
Made this with coconut oil and it was a great hit. I will try butter next time. Thanks Jennifer
Cyndee says
Just made a batch with coconut oil, each ball weighed 2 oz for a large cookie. Cooking time had to be increased each time by 5 minutes till slightly brown. I think that’s due to the fact I live in Alberta. The remaining cookies I did 1 oz balls. Totally amazing cookie. I think next time I will add cinnamon and nuts instead of chips. These would be amazing with banana flavoring and walnuts added.
Taylor says
These were the first keto friendly sweets I’ve made that tasted good and texture was good. I used half truvia brown sugar and stevia, it turned out great.
Palomera says
I make it with the same measurements, but I split the sugars with swerve sugar and swerve brown sugar. Perfect!
Debbie says
These are very good. For 2 net carbs they are great! Easy to make, too. I added a few walnuts just because I like them. Put a few in the cookie jar, the rest in the freezer. These help me stay on plan without feeling deprived.
Jen says
Just made these cookies with 2.5 cups of Red Mill Almond Flour & half cup of coconut flour. (I ran out of the almond flour!) Used Kerrygold butter, swerve confection sugar, and 100% cocao. The cookies came out yummy and I feel a bit less guilty when having dessert. Thanks!!
Claire R Ludovico says
I make mine like you did on purpose. I also substitute in for some the flour a couple tablespoons of ground golden flax seed.
Kaye says
I made these with Red Mill almond flour, Lakanto monkfruit sweetener, and 72% dark chocolate chips and they are legit the best chocolate chip cookies I’ve ever had. SO GOOD!!!! Thank you!
Jennifer says
I followed your advice from the gingerbread fat bomb recipe to make these cookies with gingerbread spices and a bit of molasses. Delish!
Katie Maxwell says
Excellent cookie! I used erythritol instead of Swerve and just added a bit more than the recipe called for then added walnuts in half the batter. This will be my go to for sure.
Rebecca says
Great recipe. I like them a bit sweeter. So I added 1/2 tsp of powder stevia. The tasted perfect, plus the chopped walnuts.
JAMIE ALDRIDGE says
SOOOOOOOOO good! My favorite so far!! YUMMY!
Kristine Lynch says
I made these today and yes they are delicious , will be a fav now.
Great recipe ???
Deborah Crockett says
Hi Jennifer
I made your chocolate chip cookies today and they were fabulous!
I made a half batch because I am alone and 21 cookies would be too tempting to eat them all so I made only 10. While I halved all the ingredients, I for go to to halve the chocolate chips and all I can say is “not sorry!” Thanks for the great recipe!
Jodi McDaniel says
Lol!! I did the exact same thing!! They were amazing!
Ginny says
Made these cookies today and followed the recipe and bake time. They came out great! Even my husband and aunt who are not keto enjoyed them! Thanks for this amazing chocolate chip cookie recipe! It’s a family favorite!
stephanie says
I forgot to put in the butter and my husband loved them. They turned out perfect. I cooked them for 15 minutes.
Betsy says
I am not keto, but my doctor told me to cut carbs or I’d be doing pinsticks every day. I started counting carbs and exploring recipes three weeks ago. I choose my foods very carefully to maximize nutrients. I found your recipe for easy chocolate mousse, and it’s a lifesaver. I don’t eat dessert every day, but sometimes I need a little chocolate. Thanks for being there. I’ll be back to your website.
Leelee says
I followed the directions exactly, and I had to adjust the bake time a bit because I used big scoops (didn’t have ice cream scoop on hand). I ate one after letting it cool completely and honestly… I thought, “meh. Could be better.” My partner liked them though. HOWEVER, I ate one the next day after they had been stored in my fridge overnight, and they tasted AMAZING. Couldn’t even tell it was keto. I was confused but happy. LOL. It was like it had absorbed more flavor in the fridge? I don’t know, but we both agreed that it was more delicious after being chilled. Gonna be making more batches of this in the future, but I think I will try subbing plain swerve with brown swerve.
Patricia Morrish says
My first time keto cookie experiment. They seemed very soft– almost like cake. I used the recommended sweetener– these seem very sweet to me. Was wondering how to get them chewier/firmer and less sweet maybe?
jenniferbanz says
Chewier or firmer cookies are something to only be expected with foods that contain sugar and gluten unfortunately.
Tina James says
So I tried making these cookies my mixture was more loose than yours. I do not know what I did wrong. Also they are grainy. The taste is ok
Barb Mathers says
Jennifer, I just tried your recipe and followed it exactly and my cookies turned out awesome. Thank you so much!
Ginny says
Made these and they are soft, chocolaty and delicious! A hit with the guys!
Sarah Lucas says
I just made these and they taste great! My mistake though is that I did not let my eggs go to room temp so when I added them to my coconut oil – it made the oil clump up a bit. I made sure to whisk well enough. The first batch was a bit flat, but afterwards the cookies plumped up considerably! I also added 1/2 tsp of xanthan gum to my mix and I’m not sure if that helped… I think next time I will try blending everything with my hand held mixer to see if it improves the texture but the taste is very good! The smell of the batter reminded me real cookie batter!?
Elaine says
UGH I DID THE SAME THING!!!! Next time I’ll just do it the exact way Jennifer did it dry ingredients then add my wet …keto is to expensive to make mistakes. I think they will get eaten(fingers crossed)
amyschem says
These are so good they immediately reminded me of the keto HighKey chocolate chip cookies that are delicious but also tiny and expensive! This is a keeper. *Used coconut oil
Cat says
Can I use xylitol as the sweetener?
jenniferbanz says
Yes, that will work!
Marci says
These were super easy to make, delicious and moist. I used xylitol for sweetener. I divided dough into 18 cookies. They were huge! Just as moist 2nd day
Sara says
Delicious recipe! The texture was great. Definitely a recipe to save! Thank you!
Mariah says
Best keto chocolate chip cookie ever! I did add the 1/2 tspn xantham gum to hold it together better. Even our diabetes friends that are on medication cause they wont stop eating sugar loved it and asked for the recipe.
Cookie eater says
Hi Jennifer I made the chocolate cookies they were great I used 2cups almond flour and 1cup coconut flour and added 1/3cup walnuts ? thanks for your recipe
Cookieeater says
Hi I was wondering if I could use 1cup of coconut flour and 2cups almond flour? Instead of 3cup almond flour ?
jenniferbanz says
No, that much coconut flour would make them very dry
Al says
The cookies turned out great!! I didn’t add chocolate chips because unfortunately I couldn’t find any sugar-free chips and I found 85% cocoa chocolate a little too bitter for my liking, but the cookies were still incredibly tasty 🙂 Will definitely be making more of these in the future
Ann says
Hi Jennifer!
I discovered your website yesterday and so glad I did!
I made these cookies this morning!
First of all, my cookies did not spread! Amazing! Putting 12 cookies on a cookie sheet is unheard of!!! They baked up perfectly!! Thank you Jennifer!
Secondly, I have two family members on keto. I now have your website to turn to for yummy recipes!! Oodles of Thanks to you!
J. Louise says
Did you really use a 1/4 cup cookie scoop? That seemed huge to me. I used a 1/8 cup scoop and the cookies looked similar size as yours. I ended up with 25 cookies.
Danielle R says
These cookies are my go to since they are super easy and delicious. (Of all things keto, I miss cookies the most!) I also add 1/2 tsp of xantham gum in with my dry ingredients to make them a bit cheewier. Perfect every time at 11 minutes in my oven!
Courtney Booth says
I made these and they came out good except they didn’t hold a nice shape. They spread out a lot. I also added a little trulia brown sugar and a little less of the white sugar substitute and I think that made these sweet like I like them. Great recipe though!
Maria says
Love this recipe. One time I was to lazy to make the cookies and made choc chip blondes in a 9×9 pan baked till golden about 25 mins till golden and dry knife after inserting. Thank you so MUCH.
McKenna says
These were delicious! I have tried so many keto cookies that have failed, and this is the first one that truly worked?
Charm says
Hello the recipe looks really good! Can i ask if I can chill the cookie dough first before baking? I read somewhere that it helps cookies to be chewier but Im not sure if it can be applied for this keto recipe.
jenniferbanz says
You can try but I don’t think it would apply to a keto recipe with almond flour
Alexandra says
These were delicious!!! Thanks!
Donna says
Cookies turned out really good. Was wondering if carbolose flour could be used in place of almond flour and if so what adjustments should be made?
Lorrie G says
So easy! Fabulous texture! Great taste! But, mine speed out into each other & didn’t keep the nice shape. Any suggestions?
Rebecca says
I used the exact measurements and the dough was crumbly. Then I saw a comment that said it should only be 1 cup of flour and not 3 – ugh. Pretty expensive typo.
jenniferbanz says
There is no typo and that comment was wrong. I and hundreds of others have made these exactly as written.
Sonia says
Hi Jennifer, I made these chocolate chip cookies and they came out crumbly. Whenever I picked one up they fell apart. I had to put them in the fridge so I can grab one. Any suggestions on what to do next time? They were delish anyway.
Sharon says
I’ve just made them as per the recipe and they were the perfect shape and texture. They won’t latst long! Thanks for the great recipe.