These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!
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?
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.
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 Chocolate Chip Cookie recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Chip Cookies - Nut Free Option
INGREDIENTS
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Granular Sweetener (Click here to see my favorite)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite brand)
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand)
EQUIPMENT
- Cookie Scoop
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.
WATCH HOW TO MAKE IT
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.
Lori Steiner says
Do you use baking soda or baking powder?
jenniferbanz says
Baking soda
Sally says
I did not have enough butter in the house, but randomly had some almond oil, so I mixed the butter that I had with the almond oil. I also added some almond extract and baked for about 9 min 30 or so seconds as i wanted them a bit more soft. YUM. This one is a keeper!
Elisa Simkovitz says
I have made EVERY COOKIE RECIPE out there and they all taste the same. This one, for some reason, was much better! I have to remake it to see if I did anything different but overall they were great! My calorie count comes out to about 215/cookie and I’m not sure why. But OMG they were great!
LaLa says
These are the best cookies in EVER!!!!!! keto savior…. Yaaaaas
Ginny D. says
Just finished making these. I used blanched Almond Flour, coconut oil, and Truvia sugar substitute. I used a small cookie scoop and flattened ea. cookie. It made about 34- 2 to 2-1/2″ cookies. They are absolutely delicious. This is the first time I have attempted making keto cookies, and I love them.
Carol says
These are really good. I actually like them more with less chocolate chips.
Jo says
For healthy, these are pretty tasty. Definitely will make again!
Karen Bona says
Just made a half batch today. Very impressed with the excellent texture and light buttery flavor. Perfect directions, mine also took exactly 12 minutes to bake . Will keep this recipe on hand . Walmart now sells Lily’s chips so finally I can make them whenever I want. Will freeze most as u mentioned. Thanks very much!!
Eileen says
Liked
These alot but batter was thin
Not scoopable so soft. Cookies spread but if you don’t over cook they are very good
Jackie says
These cookies was the first Keto dessert that I’ve tried… and I have to say I’m impressed! They were slightly sweet (just the perfect amount….I used swerve confectioners sweetener ) With a light buttery flavor. Overall, I really enjoyed them😄☺️
Alcena Gore says
These chocolate chip cooks are just perfect. Although we did add some pecans. Delicious
Lynda says
This is the ONLY keto dessert worth making. I make a batch every week. Very good!
Cherry Rodrigues says
Love this cookie recipe. I am new to keto baking, so finding a good recipe that is easy to understand and tastes good is difficult. Would adding shredded coconut to the recipe be possible without drying it out too much?
Emmanuel Walker says
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 says
Step 7 in the recipe. Flatten the cookies a bit before baking.
JENN says
Just made these. Way to dry and a waste of ingredients. Trying to fix it but 3 cups of flour is probably one cup too much. Yuck. It’s like flour crumble with chocolate chips. Did I do something wrong? I know they won’t taste like toll house cookies but…
jenniferbanz says
I’m not sure what happened but I have never had that happen with this recipe. Did you use almond flour?
Angie says
Did I read it right, are they 179 calories each?
Noelia says
How many calories per cookie?
jenniferbanz says
179
Daniel Walker says
Wow I forgot baking powder.. girlfriend put in olive oil instead of butter and we didnt smash them flat (i was on the phone so –>) they.. baked out all the oil.. are still in ball shape.. but appear edible and smell great
Erica says
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 says
I am not sure. Let me know how they turn out!
Madai says
Definitely a hit!! Friends have to told me keto desserts are something you have to get accustomed to. This is my first treat on keto and we are in love with it. Many blessings to you for sharing and making keto treats something to look forward to!!!
Melanie says
I can’t seem to find the link for the cookie scoop…would you mind relinking? Thank you!
jenniferbanz says
Sorry about that! https://www.williams-sonoma.com/products/oxo-cookie-scoop/?catalogId=69&sku=1938596&cm_ven=PLA&cm_cat=Google&cm_pla=Cooks%27%20Tools%20%3E%20Ice%20Cream%20%26%20Ice%20Pops%20Molds&cm_ite=1938596&gclid=EAIaIQobChMIgpbN3a-D5AIVAT0MCh0LkQGWEAQYBCABEgIaBfD_BwE
Melisss says
Can I use stevia as the sweetener?
jenniferbanz says
yep!
LuAnn Mastrangelo says
Hi Jennifer. Can you tell me how much saturated fat is in each cookie?
jenniferbanz says
6 grams in each cookie
Marcy says
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 says
Can I use powdered Erythritol? If so, how much?
jenniferbanz says
Yes, the same amount
Sarah linscott says
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 says
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 says
May I ask which almond flour you found the recipe on?
Monica says
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 says
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 says
That is very kind of you, Erica!
Tracy says
Made these today to take to work. Didn’t have granular Swerve so used 1/3 powdered monkfruit and 1/3 Swerve brown “sugar”. Turned out perfect!! Thank you!
Erin says
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 says
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 says
I followed the recipe exactly and my cookies are not a dough but just crumble.
Mary Tsamasiros says
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 says
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 says
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 says
How many servings will this recipe make?
jenniferbanz says
The recipe makes 21 cookies and 1 cookie is a serving
Stephanie says
Amazing cookies for a Keto/low carb lifestyle!
Jose says
What type of swerve sugar?
jenniferbanz says
Either kind will work
Rita C says
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 says
Can you ever used coconut flour instead?
jenniferbanz says
You could but the amounts would be much less.
Rita Allan says
Just made these with a little added unsweetened coconut. I am new to low carb baking and was really nervous. These are truly good! Thanks so much.
Rosalie says
I don’t have 3 cups of almond flour, but I do have some almond flour and some coconut flour. Do you have a ratio for me to use?
jenniferbanz says
Sorry, I don’t
Crystal says
The coconut flour and the Almond flour have same net carbs. So no difference there. We use Bobs fine Redmill for both. These are good but took 20minutes to bake. Still doughy though in middle. I did it at 350.
roselys silva says
What’s the sugar content count?
jenniferbanz says
1 gram
ANGIE says
CAN I USE COCONUT SUGAR INSTEAD?
jenniferbanz says
yes but they wouldn’t be low carb. You would use the same amount
Sobeida Perez says
This cookies are A M A Z I N !! I nut add they have the wao factor!!!
Katie says
hey, wanted to ask you, what kind of chocolate would you recommend for someone who doesnt have access to Lily’s choc chips ?
jenniferbanz says
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 says
Looking forward to making these. I have swerve powdered sugar; does that work? Or does it have to be the granulated kind?
jenniferbanz says
yes, the powdered will work
Michelle says
I used 2 cups almond and 1 cup coconut flour. Probably should have stuck to the recipe. Not bad but consistency was off.
Monica says
I used unsweetened bakers chocolate and it turned out good.
Jennifer Kepics says
I don’t have swerve, I have granulated stevia and I have trivia blend (not Keto I know) can I use one of these? Ratio???
jenniferbanz says
As long as they are a 1 for 1 substitute for sugar, you use the same amount. They should say somewhere on the bag