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 teaspoon Vanilla Extract
- 3 cups almond flour (click here to see my favorite on Amazon)
- ½ teaspoon Baking soda
- ½ teaspoon 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.
NUTRITION PER SERVING
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Celia says
I make these all the time, but I add 1 tablespoon of coconut flour, and it makes them stay dry and a bit firmer when they are in the cookie jar. I also add brandy 1/4 cup and 1 teaspoon of star anise powder for a better flavor. Good recipe.
Emma Peterson says
PLEASE CLARIFY -- Your "Nutrition Information" says "Carbohydrates: 4g" but my Type 1 diabetic son's blood sugar is skyrocketing after two of them--and we dosed insulin to cover the stated carbs 15 minutes before eating.
Do you mean NET CARBOHYDRATES? If that's what you mean PLEASE CHANGE the wording in your Nutrition Information to say "NET Carbohydrates" This will help Keto folks, but prevent diabetics from misunderstanding!
jenniferbanz says
I am sorry to hear about your son...the carbohydrates listed are not "net." What sweetener did you use?
Betty Scott says
I only use Stevia powder, sometimes liquid stevia. I cannot tolerate erythritol. I used 1/3 cup of Mesquite powder for bulk & stevia power to taste. Came out great!
Ceil says
I use 3/4 c sweetener, 1 stick butter, 1 tsp star anise powder, 2 Tablspns whiskey, or southern comfort. It perks the flavor up.
Ceil says
I bake them 25 min, till brown on bottom. We like them a bit crispy
Karen Griswold says
Really tasty cookies! They are easy to make and don’t take much time. I pressed a pecan into the dough of each cookie before I put them in the oven. I must bake my own treats with Xylitol or I get in trouble with sugar.
Melissa S says
These cookies are awesome for Someone watching their weight but wants a sweet treat. My husband even loves them, he won't stop eating them.. even though they're mine! We like to eat them from the freezer. They taste better frozen, I don't know why but they do...wonderful recipe I bake them almost every 2 weeks!
Shirley Homan says
The keto chocolate chip cookies were very soft and undone after 12 minutes.
I let them cool 30 min and still crumbly and falling apart.
Wondering what happened?
I am baking them another 5 minutes.
Lydia says
I made the cookies, and they came out very soft 🙁 Do you think it's because I used allulose as my sweetener?
jenniferbanz says
That could be. Also, keto baked goods are usually not crunchy
Sandy Kelly says
These are absolutely excellent and so easy to make! My favorite Keto Cookie Recipe! Thank you so much!
Diane says
Very good 😊 when you are craving cookies, I am a type 1 diabetic thanks for the recipe!
Nan says
I made these cookies yesterday and they are delicious!
Thank you for a wonderful recipe.
laura melgoza says
I made these babies last night, and used a 1 tbs cookie scooper. I’m not sure the size that you used on this recipe, but assuming it was 2tbs scooper, because I ended up with 33 delicious beauties 🍪😋! Baked for 12 min for total perfection! Never had I had chocolate chip cookies this delicious, ever!!!! My daughter just texted me on her way to work while trying them for the first time, and all she said was “wow mom- these cookies 😳😋”!!!!
I’ll DEFINITELY be making them again soon, AND am looking forward to exploring your other recipes! I have a major sweet tooth, and am always looking for yummy keto baked goods to whip up. You have definitely become my new best friend, Jennifer 🤗😁😋
Beverly says
Could you use carob chips
jenniferbanz says
That should work!
Aj hunt says
The cookies turned out awesome very tasty will def make again
Matty says
Just made these for my fiends bday who is hard core Keto. He LOVES them!
JoAnne says
Theses cookies are amazing. I was skeptical at first since I’m new to keto recipes, and was worried with lack of flavor. These did not disappoint. You still get a great chocolate chip taste with all the healthier ingredients. In my opinion, they taste better than regular chocolate chip cookies that are filled with sugar. Kudos to a fantastic recipe!!! Also, husband approved!
Sandy says
Love, love, love this recipe! Perfect just the way you said. Husband approved, too. Thank you, Jennifer!
Demy says
This recipe was easy to follow, and the finished product was amazing! I couldn’t wait for them to cool down because they were just too good….
B says
These are the BEST almond flour chocolate chip cookies! I'm not doing keto, just trying to cut down on sugar esp for choc chip lovin' hubby. I even cut the monkfruit sweetener down to 1/3 c and they are plenty sweet enough. I do use regular chocolate chips in them. Thank you! Hubs says they are perfect.
RJ says
Best cookie recipe ever !!!! Even better than the “ traditional” cookie recipe!!
I’ve made them several times now and it’s always a hit with family and friends !
Thank you!!
RJ
Jenniffer LaCroix says
I just made these, and theyre awesome. So far, I've only tried the batter, but still good. If I taste it first, I get an idea of how the cookies will taste when baked. Yours taste like regular chocolate chip cookie batter, can't hardly taste almond flour. I also used 85% cocoa chocolate for the chocolate chip. Thank you. I think i will make yours for now on.
Adria says
I’ve been keto for years and these are the best cookies I’ve made yet! This is actually the first time I’ve reviewed a recipe bc they are THAT good! My hubby says thank you too!!
Lisa says
These are so good! The only thing I changed was that I used 2 ounces of Kawaii Treats and Eats Chocolate Buttons and 2 1/2 ounces of Lily’s Salted Caramel chips and they are amazing. The cookies are on the soft side so definitely leave them on the pan until they’re cool. I ended up with 31 cookies using a cookie scoop.
Kas says
Thank you for sharing,! I Have many food intolerances now and haven’t found a cookie I enjoy.. I made these and reduced the coconut oil and they came out delicious 😋
Patricia says
Love these! Thank you!!!
Chris says
Really good cookies. Went halfbutter half coconut oil and they are awesome.
Karen says
These were amazing! Will defenitely make them again. Thank you 🙂
Judy says
My daughters made this. Ee all loved it. Thank you.
Eric Obregon says
came out salty
Phyllis LaCrosse says
How long is the shelf life for the chocolate chip cookies? I baked them ahead to take on vacation. We love them!!!
Phyllis LaCrosse says
Hiw long is the shelf life for the chocolate chip cookies?
jenniferbanz says
I would keep them in the refrigerator for a week
Brandi says
These are my absolute favorite keto cookies! I’ve been making them for weeks ever since I discovered the recipe. I’m currently doing vegan keto and use dairy free butter and it doesn’t change the taste one bit. I use baking powder in addition to the baking soda because I like a fluffier cookie and they turn out nice and plump and tall each time. This is a fail-proof recipe that I will continue to use. Thanks for your work in creating this!