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Keto Chocolate Chip Cookies These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!

Healthy Chocolate Chip keto Cookies - Low Carb and Gluten Free

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 cookie creation mission.  Because I cannot live without chocolate chip cookies any more!

I’m just a little obsessed, can’t you tell?

keto chocolate chip cookies

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These keto chocolate chip cookies are low carb (yes even the chocolate chips), gluten free, and absolutely delicious.  But how can that be, Jennifer?  I could lie and say it is magic, but I shall be honest and attribute this amazing recipe to Lilys chocolate chips, almond flour, and swerve sweetener.  That’s how it can be, sugar plum.

a little girl picking up a keto chocolate chip cookie from a plate

As you can see, these keto chocolate chip cookies are approved by my picky little rug rats.  When I served them to my pickiest one, I watched out of the corner of my eye, and waited for that all too familiar scowl and BLECK!, sound to come out of his mouth.  But to my surprise, he uttered the words “Mommy, these are the best cookies ever!”  Music to my ears.

As you also may know, my husband, AKA child number 3 (he knows I say that), is the pickiest one of all.  He was raised on buttered noodles, Hi-C, and hot dogs.  He accepted these keto chocolate chip cookies into his life with open arms!

You get keto chocolate chip cookies, and you get chocolate chip cookies, and they were keto and we all lived happily ever after!

Except my boy has never had a green vegetable pass through his lips in his almost 8 years of existence.  I digress.  One day, one day.

4.82 from 11 votes
keto chocolate chip cookies
Keto Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!

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Course: Dessert
Cuisine: American
Servings: 18
Calories: 145 kcal
Ingredients
Instructions
  1. Pre-heat oven to 350
  2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined

  3. add 2 eggs and vanilla and mix until combined
  4. combine almond flour, baking soda, and salt in a medium bowl
  5. add dry ingredients to wet ingredients and mix until combined
  6. Fold in Lily's Chocolate Chips
  7. Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are)
  8. Bake for 10-12 minutes
  9. Let cool on the cookies sheets for 30 minutes or so, unless you've already ate them all! These will stay soft and delicious for at least 4 days in an air tight container (that's how long they lasted at my house! Surprising, I know!)
Recipe Notes

153 cal / 14.7g Fat / 4.6g carbs / 2.3g fiber / 3g protein

⭐ Did you make these keto chocolate chip cookies?  Tag me on Instagram so I can see! @lowcarbwithjennifer

  These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! keto cookies | low carb cookies | #lowcarbrecipes #lowcarbdiet #ketodiet #ketorecipes

 

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    • Mary
    • September 14, 2018
    Reply

    Several have asked if you packed down the flour and now I want to know the same, did you pack down the flour?

      • jenniferbanz
      • September 14, 2018
      Reply

      I did not pack the flour

    • Chris
    • September 14, 2018
    Reply

    Made with my 3 year old great grandson, so good. I did substitute one cup of stevia with one cup of brown sugar splenda and pressed them down. Sooo Good!

    • Kat
    • September 5, 2018
    Reply

    I had to use a bit more erythritol for them to be the perfect amount of sweet & my cook time took 24 min. I read the comments before making them and pushed flattened the cookies out before putting them in the oven & they came out perfect ! They definitely taste a LOT better when you let them fully cool!

    • Kathy
    • August 9, 2018
    Reply

    If using coconut oil instead of butter does it need to be melted first or solid?

      • jenniferbanz
      • August 10, 2018
      Reply

      It needs to be soft like softened butter. If it lives on your counter without melting it will be fine.

    • Sean
    • July 17, 2018
    Reply

    Hi there, I’m a little confused on the final nutritional values. The linked flour product in this recipe has 3 net carbs per 1/4 cup, which at 3 cups would equal 36 net carbs in flour. Our bag of Lily’s chips shows 9g carbs total, 4g fiber, 3g erythritol which results in 2 net carbs per serving, 36 net carbs for the entire bag (which is about 1-1/4 cups). Total of 64 carbs from flour and chips / 20 cookies = 3.2 carbs per cookie, not 2.3, Is my math incorrect?

    • Taylor
    • July 17, 2018
    Reply

    These are the best!! Thank you! I made a batch with white chocolate chips and they were fabulous!

    • Lina
    • July 15, 2018
    Reply

    Well, I made the chocolate chip cookies yesterday and they didn’t come out soft or chewy. They were kind of dry inside. Any tips. I still have some left over in the refrigerator . Thank you

      • jenniferbanz
      • July 16, 2018
      Reply

      Could have baked too long

    • Shelly
    • July 11, 2018
    Reply

    Made these tonight. Delicious right out of the oven…a huge hit with my keto eaters! (Quest choc chip cookies are good, but these are better and cheaper…and warm out of the oven) Also cookies looked just like the picture. I will make these for special occasions only…though good enough to eat them everyday. Note: no Lily chips at Health food store (can’t keep them on the shelf) so I bought a Lily chocolate bar and just chopped up half of the bar because I halved the dough recipe. YUM!

      • jenniferbanz
      • July 11, 2018
      Reply

      Thank you for your kind words! I bet the lily’s bar made the cookies even better…yum!

    • Ashley
    • July 9, 2018
    Reply

    Made these tonight and definitely could enjoy them as an alternative snack to satisfy my sweet tooth. I agree with other comments, they did not bake into flat cookies, but they would if they were shaped flatter to start baking. I refrigerated the dough until it was more firm to create 1 tablespoon sized cookies (a large tablespoon). I made 1/2 the recipe which resulted in 13 cookies, equaling 107 calories per, 7.8g carbs, 9g fat, 3.7g protein, 3.6g fiber, 0g sugar. I used 1 large tablespoon in place of 1/3 cup swerve which had no affect on the carbs, sugars, nor calories. Not too impressed with the carb intake for a Keto recipe, resulting mainly from the lily’s Chocolate chips but I’m going to look out for a better chip choice.
    Thanks for the recipe!

  1. Reply

    Is nutrition value for 1 cookie?
    153 cal / 14.7g Fat / 4.6g carbs / 2.3g fiber / 3g protein
    Want to make these for my wife who is doing real good on keto. 2.3 not carbs for one cookie seems…high??
    Thanks

      • jenniferbanz
      • June 26, 2018
      Reply

      You could make them smaller to lower the carb count.

    • Clara
    • June 23, 2018
    Reply

    Would you be able to use monk fruit sweetener instead of swerve? If so, how much would you recommend? Excited to make these this week!

      • jenniferbanz
      • June 24, 2018
      Reply

      Im not sure on the amount Clara but that would work. This guide will help you with an amount. https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/

    • Amanda Castro
    • June 21, 2018
    Reply

    Is Erythritol the same as swerve?

      • jenniferbanz
      • June 24, 2018
      Reply

      Erythritol is in Swerve along with stevia

    • Jordyn S.
    • June 15, 2018
    Reply

    I ended up with ~45 cookie balls that were 1 tbsp each. Mine also never flattened out and were cooked through with 10 mins, and ended up being a bit dry, so I combined some to make cookie dough balls that were 2 tbsp each–I still had to push them down or they would have just been a ball shaped cookie, and they also ended up being pretty dry Should the almond flour be packed when measured? Also, I’m at high altitude so not sure if that may have made a difference. Looking forward to any tips you all may have! 🙂

      • jenniferbanz
      • June 18, 2018
      Reply

      Sounds like too much almond flour. High altitude may be a factor but I am not sure what you would need to so differently. I plan on making a video for this recipe soon!

    • Heather
    • June 12, 2018
    Reply

    I made these and although they were delicious they never flattened out and weren’t totally cooked all the way through. My biggest question here is the macros. 145 calories per cookie seems kind of high. Is a serving 1 cookie?

      • jenniferbanz
      • June 14, 2018
      Reply

      Keto food is calorie dense because it is high fat

    • Nicole Richardson
    • June 7, 2018
    Reply

    These were amazing!!

    • Jennie
    • June 5, 2018
    Reply

    Can you use coconut flour? I know but almond flour is ridiculously expensive. Coconut flour, not so much. So can i sub coconut flour for the almond flour?

      • jenniferbanz
      • June 5, 2018
      Reply

      Almond flour is SO expensive! You can use coconut flour but you would need to use half the amount.

    • Jessica Lynn Zalenski
    • June 4, 2018
    Reply

    My dough won’t form into balls without falling apart no matter what I do:( I used coconut oil and butter both and even put in another egg, so I’m wondering if you packed your flour or not because I didn’

    • Holly
    • May 20, 2018
    Reply

    Are these crunchy. I like crisp cookies… I like the cruch not chewy. I want to try these!?

      • jenniferbanz
      • May 21, 2018
      Reply

      Baking them a little longer would result in crunchy cookies

    • MAP
    • April 23, 2018
    Reply

    Just made these and they are SO GOOD in taste.
    I think Swerve may give my stomach some trouble, but I won’t count that against the recipe.

      • jenniferbanz
      • April 23, 2018
      Reply

      If Swerve gives you tummy trouble, you could try xylitol. Funny enough, I have no problem with Swerve but I cannot tolerate Xylitol.

    • Ketolicious
    • March 27, 2018
    Reply

    Very impressed with these! I keep them in the freezer, it firms up to a perfect texture that can be eaten directly from the freezer without being frozen! My new fave:) thank you for a great recipe!

      • jenniferbanz
      • March 28, 2018
      Reply

      That sounds like an amazing treat!

    • Shauna
    • March 13, 2018
    Reply

    I was surprised how good these turned out! I used coconut oil instead of butter and it was just as good:)

      • jenniferbanz
      • March 14, 2018
      Reply

      So glad you liked them!

    • Tanya
    • March 3, 2018
    Reply

    Is the swerve granutaled or,powdered?

      • Kelsey
      • July 7, 2018
      Reply

      I used powdered and I think it worked great!

      • Gabriela
      • September 4, 2018
      Reply

      I used granulated and they were delicious!!

  2. Reply

    My husband does keto and I just know he’s going to love these!

      • jenniferbanz
      • February 22, 2018
      Reply

      I think he will too!

  3. Reply

    I love the almond flour in these!! Can’t wait to try them!

      • jenniferbanz
      • February 22, 2018
      Reply

      You will love them, Pam!

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