This keto chocolate chip cookies recipe is so easy to make with only 1 bowl and 2g net carbs per cookie! These are truly no fuss...you can literally dump everything in the mixing bowl and these low carb cookies will turn out perfectly every time.
I love this review from a reader: "This is a perfect recipe! They turn out flawless every single time I make them. I own a dietetic bakery and these cookies from this recipe are my top seller. Even my picky husband and kids love them which really says a lot! Diabetics alike says this recipe doesn't spike their blood sugar levels one bit even after eating 2 cookies in one sitting. Thank you for a wonderful cookie recipe! I make these up multiple times a week!"
Chocolate chip cookies are my absolute favorite cookie. As you can see, this keto chocolate chip cookie recipe gets rave reviews and gives you that gooey chocolate chip cookie experience that is just like the real thing.
If you want the best keto chocolate chip cookies, you've come to the right place. The flavor is top notch and they are the perfect treat for those of us with a sweet tooth on the keto diet. Try my Keto Copycat Crumbl Cookies for an even more decadent chocolate chip cookie.
Ingredients needed
This section explains how to choose the best ingredients for this low carb chocolate chip cookie recipe so you can make them perfectly the first time. For the printable recipe, see the recipe card below.
3 cups almond flour (336g) - For all of my keto baking needs, I always use Blue Diamond almond flour. It gives these low carb chocolate chip cookies the best texture. Almond meal is just not the same and could yield gritty cookies.
⅔ cups granulated sugar substitute (128g) - My favorite sweetener is Lakanto classic which is a 1 for 1 substitute for regular sugar. In my opinion, it has the best taste among keto friendly sweeteners because it is a blend of erythritol and monk fruit sweetener, as opposed to pure erythritol which can be bitter.
You could also use Swerve brown sugar for more chewy chocolate chip cookies. In reality, really chewy cookies come from gluten flour.
½ teaspoon baking soda, and ½ teaspoon kosher salt
¾ cup butter, softened (164g) - I always use salted butter for that salty-sweet taste, but unsalted butter is great too. If you want a dairy free keto cookie recipe, you could try using coconut oil.
2 large eggs - FYI: I have never made these cookies with room temperature eggs, so no need for that step.
2 teaspoons vanilla extract
5 ounces sugar-free chocolate chips (140g) - I always use Lily's chocolate semi-sweet baking chips in my keto baking. They are more of a dark chocolate chips flavor but they also have milk chocolate chips. They are the easiest to find and are in most large grocery stores.
How to make these keto chocolate chip cookies
This section explains how to make this keto chocolate chip cookie recipe in 4 basic steps with photos. For a full printable recipe, see the recipe card below.
Step 1 - Preheat the oven to 350F and line 2 large cookie sheets or a baking sheet with parchment paper or a silicone baking mat.
Step 2 - Combine all of the dry ingredients in a large mixing bowl. Now add in the softened butter, eggs and vanilla to the almond flour mixture. Mix well with a hand mixer. Finally, fold in the chocolate chips, reserving a little for the tops, if desired.
Step 3 - Scoop the cookie dough batter using a 3 tablespoon cookie scoop to form 21 cookies. Place them on the cookie sheet about 2-3 inches apart. Use clean fingers to flatten out the tops. Top with the reserved chocolate chips.
Step 4 - Bake in the oven for 12 minutes. The edges will start to turn golden brown and slightly brown on the tops. Underbaking is better than over baking, especially if you want soft centers.
Tips for the best low carb chocolate chip cookies:
- No fuss dump recipe: Unlike other keto chocolate chip cookie recipes out there, this one is super simple and they turn out perfect every time! They don't use any weird ingredients that aren't necessary for the best keto cookies.
- 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. There are also new keto versions out all the time, so keep a look out at the grocery store.
- Checking for Doneness - These cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
Storage
- Store: Keep in an airtight container on the counter for up to 2 days or in the refrigerator for up to 1 week.
- Freeze: 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. Keep frozen for up to 3 months.
Tools to make this keto chocolate chip cookie recipe easier
- Cookie Scoop - This insures perfectly even almond flour chocolate chip cookies every time. I always end up with 21 if I use my cookie scoop.
- Silicone baking mat - I am a huge fan of these for non-stick, no mess baking.
More keto cookie recipes
- Soft Keto Sugar cookies with cream cheese icing
- Keto Breakfast Cookies
- Keto Thick and Fudgy Brownie Cookies
- Keto Chocolate Chip Skillet Cookie
- 15 Easy Keto Desserts for any Occassion
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Keto Chocolate Chip Cookies Recipe - 2 Net Carbs!
Ingredients
- 3 cups almond flour (click here to see my favorite on Amazon)
- ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ¾ cup Softened butter or coconut oil
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ½ 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
Equipment
Instructions
- Pre-heat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.
- Combine all of the dry ingredients in a large mixing bowl. Now use a hand mixer to stir in the butter, eggs, and vanilla. Finally, fold in the chocolate chips. Reserve a little for the tops of the cookies, if desired.
- Scoop 18-21 cookies onto lined baking sheets. Flatten them out by pressing down on the top slightly with clean fingers. Press the remaining chocolate chips evenly into the tops of each cookies.
- Bake for 10-12 minutes. The edges and tops will begin to brown.
- 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
- Chewy keto chocolate chip cookies: for slightly chewier chocolate chip cookies, you can use Swerve Brown as the sweetener.
- 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.
- 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.
Sheila Burrell says
Thank you, Jennifer, for this delicious recipe! Do you think I could freeze the scooped dough uncooked, and take out to bake as I needed it? Would I lose any “cookie quality “?
Jennifer Banz says
I think that should work perfectly!
Debra says
I just made these cookies and OHMYGOODNESS !!!! I am GF and doing low carb and can hands down say I have tried many recipes for chocolate chip cookies and these surpass them all!!! Cookies are delicious and sooooo good! these are going to our church Lifegroup tonight and I know they will be gone!! Thank you for this recipe! They are the bomb!!!!
Karen says
Hi Jennifer,
What type of chocolate chips are the best for chocolate chip cookies, semi-sweet, milk chocolate, or dark chocolate?
Jennifer Banz says
I prefer semi-sweet and that is what is traditionally used.
melissa Adams says
Glad I checked the ingredient prices. I'll never be able to afford keto, especially for a family of 5. Really sad about this.m
Jennifer Banz says
Yes, unfortunately keto treat ingredients can be on the expensive side. I prefer to eat them only occasionally for this reason.
Lk says
What size cookie scoop did you use? I typically use a 1Tbsp but have a 1 1/2 Tbsp too and I know there are many more sizes. 1/4 cup as you note is a huge cookie! I’m experimenting now but would like to know what you used. TX Lk
Jennifer Banz says
I believe I use 3 tablespoon
Jamie Holshouser says
This is a perfect recipe! They turn out flawless every single time I make them. I, too, add 1 TBSP of gluten free flour to make them not so fragile and to firm them up. I own a dietetic bakery and these cookies from this recipe are my top seller. Even my picky husband and kids love them which really says a lot! Diabetics alike says this recipe doesn't spike their blood sugar one bit even after eating 2 cookies in one sitting. Thank you for a wonderful cookie recipe! I make these up multiple times a week!
jenniferbanz says
What an amazing review! Thank you!
Marla G says
My first time ever eating OR making keto cookies. I used brown erythritol and monk fruit sweetener and Lily's mini chocolate chips. I made 1/2 a recipe, and used a scoop that made 23 cookies, so maybe 1/2 the size the recipe recommends. I baked one sheet of 12 for 9+ minutes, light golden brown edges. The second sheet of 11 baked 10+ minutes, darker golden edges and more browned on top. We have tried one from the lighter batch. It was soft, fluffy, and yummy! My husband said "these are GOOD!"
Thank you, Jennifer!
Lisa Warner says
I mixed Swerve Granular and Monk in the Raw for sweetner as I find my family enjoys that better, also I added a few more tablespoons of Monk Fruit to the batter and 1 tablespoon of Coconut Flour as the batter was very wet. They are the BEST Keto cookie I've tasted store bought or homemade. Will have to hide these cookies to keep them around the house. Great recipe.
Venita says
So I made some substitutes. I added chopped dried cranberries and some chopped walnuts. .No chocolate chips very good, I will make again these again.
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.
Celia says
Forgot to mention, i only use 1 stick of butter, not a stick and a half.
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
Amie says
You could try using unsalted butter.
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!