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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!

keto chocolate chip cookies on parchment paper

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!

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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?

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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.

HOW TO MAKE KETO CHOCOLATE CHIP COOKIES VIDEO:

A NOTE ON THE CARB COUNT

I have been getting a few irate people saying I have calculated the macros wrong on this keto cookie recipe and they are going to be knocked out of ketosis.  Please note, you must subtract the erythritol in the swerve and the lily’s chocolate chips and subtract the fiber to get an accurate carb count.

⭐ Did you make this Keto Cookie Recipe?  Use #lowcarbwithjennifer on Instagram for a chance to be featured!

keto chocolate chip cookies on a sheet pan

Keto Chocolate Chip Cookies

These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!
2 Net Carbs
4.81 from 67 votes
PRINT RECIPE PIN RECIPE
Course: Dessert
Cuisine: American
Keyword: keto cookie recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 21
Calories: 179

Ingredients

Instructions

  • Pre-heat oven to 350
  • 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.

Notes

  • 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 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 swerve and the lily's chocolate chips and subtract the fiber to get an accurate carb count.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Emmanuel Walker
    • August 18, 2019
    Reply

    Hi, Jennifer! The Keto alternative cookies are awesome! However, when I used my cookie scoop, the cookies didn’t flatten out at all. It baked in the same shape as I laid it with the cookie scoop. How do I get it to flatten out as I saw in your video? Thanks!

      • jenniferbanz
      • August 20, 2019
      Reply

      Step 7 in the recipe. Flatten the cookies a bit before baking.

    • Noelia
    • August 13, 2019
    Reply

    How many calories per cookie?

      • jenniferbanz
      • August 14, 2019
      Reply

      179

    • Erica
    • August 12, 2019
    Reply

    Jennifer, how would I modify this recipe for high altitude? (I would normally add more flour, a little water and less sugar, do you think that would also apply to this recipe? All I can do is try, right?)

      • jenniferbanz
      • August 14, 2019
      Reply

      I am not sure. Let me know how they turn out!

    • Melanie
    • August 12, 2019
    Reply

    I can’t seem to find the link for the cookie scoop…would you mind relinking? Thank you!

    • Marcy
    • August 9, 2019
    Reply

    These were really good — after I used the correct baking time! I overcooked the first batch thinking they should be brown , but the last batch I used your recommended time and didn’t smoosh them down. Delicious! My husband, who would rather not have dessert than eat something he calls “weird” — ate two and said they were really, really, really good.

    • Tammy Nelson
    • August 8, 2019
    Reply

    Can I use powdered Erythritol? If so, how much?

      • jenniferbanz
      • August 11, 2019
      Reply

      Yes, the same amount

      • Sarah linscott
      • August 13, 2019
      Reply

      I just made these and my 2 boys and husband love them, so do i!! I was worried when I was making them that they would end up in the trash but there are only 6 out of 20 left. Thank you so much!!

    • Carly
    • August 6, 2019
    Reply

    I make the same recipe! I found it on the back of my almond flour package haha. I switched out the regular granulated swerve for the brown sugar one! Nailed it! Try it next time 🙂 I’ve had it both ways, but with the brown you get the caramelized flavor I’ve been missing in keto cookies trying to be tollhouse!

      • jenniferbanz
      • August 6, 2019
      Reply

      May I ask which almond flour you found the recipe on?

      • Monica
      • August 9, 2019
      Reply

      Better than I thought it would be. Week 2 of keto and these are the only dessert that has actually been delicious. My mom isn’t keto and she LOVED it.

        • Erica
        • August 12, 2019

        Monica, if you are just now starting to follow Jennifer and her low-carb recipes, have I got a treat for you!!! I haven’t tried these cookies yet, but I have had both variations of this keto mug cake and it’s delicious!!! Time to try another dessert that won’t disappoint!! https://jenniferbanz.com/keto-mug-cake

        • jenniferbanz
        • August 14, 2019

        That is very kind of you, Erica!

    • Erin
    • August 4, 2019
    Reply

    Today is national chocolate chip cookie day! I made these once before but didn’t have swerve on hand. I used sukrin gold not realizing how much they’d spreeeeead. It was like a giant mass of delicious cookie goodness. Made again today and guess what, no swerve. Used a combo of monk fruit and sukrin gold. They spread but still remained individual cookies. And they are AMAZING.
    Also, a suggestion for peeps who don’t like the sweetness of sf choc chips- replace some with cacao nibs. Adds a nice nutty texture and the slight bitterness balances out the sweet from the sweetness.

    • Cynthia Stone
    • August 1, 2019
    Reply

    WOW!! Last week I made a chocolate chip cookie recipe using peanut butter instead of flour. Not impressed. I found this recipe and it did not disappoint! My favorite have always been the cake like chocolate chip cookies and this hits the nail on the head! I’m making an extra batch to take to work to show how good going low carb can be! Thanks for this delicious recipe!!

      • Cshel
      • August 10, 2019
      Reply

      I followed the recipe exactly and my cookies are not a dough but just crumble.

    • Mary Tsamasiros
    • August 1, 2019
    Reply

    I’ve made these twice. The first time I followed the recipe exactly as written, and they were fantastic. I just made them again, but added some chopped walnuts, and they were even better! My family eats them too even though they aren’t following a low carb diet. I love that you can dump everything in a bowl and quickly make cookies!

    • Stephanie
    • July 29, 2019
    Reply

    I’ve been eating Keto for about a year and a half. These were my first try at a Keto chocolate chip cookie, and my first review ever of a recipe. I made them exactly like the recipe but added about a cup of pecans. These were absolutely delicious!!! Thank you for the recipe!

    • Kate
    • July 23, 2019
    Reply

    OMG. I have never left a comment on ANY recipe before, but these were SO GOOD, they deserved the extra effort. I followed the recipe exactly and these cookies are amazing. I’m so glad to have found them as I do enjoy a little something sweet and a cup of tea in the evening. Even my kids keep asking for more! Soft, sweet and delicious. I do think Swerve makes all the difference in texture, so it’s worth getting some, I’m not sure they would be as good with an alternate sweetner. I’m am absolutely going to try more of your recipes since this one was so impressive!

    • Sam
    • July 20, 2019
    Reply

    How many servings will this recipe make?

      • jenniferbanz
      • July 22, 2019
      Reply

      The recipe makes 21 cookies and 1 cookie is a serving

      • Stephanie
      • July 29, 2019
      Reply

      Amazing cookies for a Keto/low carb lifestyle!

    • Jose
    • July 13, 2019
    Reply

    What type of swerve sugar?

      • jenniferbanz
      • July 17, 2019
      Reply

      Either kind will work

        • Rita C
        • August 1, 2019

        I am new to low carb and we absolutely love this recipe. My husband went a little beyond the serving of 1 cookie…he ate a whole pan of them😆

    • Jazmin
    • July 10, 2019
    Reply

    Can you ever used coconut flour instead?

      • jenniferbanz
      • July 11, 2019
      Reply

      You could but the amounts would be much less.

      • roselys silva
      • July 30, 2019
      Reply

      What’s the sugar content count?

        • jenniferbanz
        • August 2, 2019

        1 gram

    • ANGIE
    • July 5, 2019
    Reply

    CAN I USE COCONUT SUGAR INSTEAD?

      • jenniferbanz
      • July 5, 2019
      Reply

      yes but they wouldn’t be low carb. You would use the same amount

        • Sobeida Perez
        • July 11, 2019

        This cookies are A M A Z I N !! I nut add they have the wao factor!!!

    • Katie
    • July 1, 2019
    Reply

    hey, wanted to ask you, what kind of chocolate would you recommend for someone who doesnt have access to Lily’s choc chips ?

      • jenniferbanz
      • July 2, 2019
      Reply

      You could use another brand of sugar free chocolate chips or you can find a dark chocolate bar that has low carbs and chop it onto chunks

        • James
        • July 13, 2019

        Looking forward to making these. I have swerve powdered sugar; does that work? Or does it have to be the granulated kind?

        • jenniferbanz
        • July 17, 2019

        yes, the powdered will work

      • Michelle
      • July 18, 2019
      Reply

      I used 2 cups almond and 1 cup coconut flour. Probably should have stuck to the recipe. Not bad but consistency was off.

      • Monica
      • August 9, 2019
      Reply

      I used unsweetened bakers chocolate and it turned out good.

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