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:
These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Swerve Sweetener
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups Almond Flour
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1 1/4 cup Lily's Chocolate Chips
- Pre-heat oven to 350
Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, 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 18-20 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 (optional)
- Bake for 10-12 minutes
- 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!)
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
Hi Jennifer, I am new at cooking keto and read through your comments before hand. I used 3/4 cup coconut oil and 1 1/2 coconut flour with the exact same remaining ingredients. I mixed in my kitchenaid and it was all very crumbly. I could pack together a ball (kinda like snowballs!) and hoped for a miracle! They came out beautiful but fell apart crumbled if moved. Do you have any suggestions? Ingredients are not cheap so I hate to waste.. although hubby just swallowed 3!! I personally ate one and had to get water to help it down. I am new in the kitchen so adding this or that without exact instructions is terrifying 🙈 Thank you for all you do!!
Some coconut flours are more absorbent than others. I would try 3/4 cup of coconut flour to start and add more until the batter thick enough to hold its shape
After trying so many different Keto dessert recipes, I was a little disheartened, but these cookies totally changed my mind! They are absolutely delicious!
So glad you liked them!
I’m a little confused about the nutritional information. I plugged the recipe into https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and got 13 carbs per cookie. I’ve never used this nutrition analyzer before, so wondering where you got your nutritional information.
The cookies were FANTASTIC, btw!
It probably calculated the sugar alcohols as carbs but those should be subtracted.
I added freshly chopped Rosemary and Lemon Zest instead of the Chocolate and they are so good. I have added Cacao Powder and Turkish Coffee to your recipe, too. They are good!
Can’t wait to try this. How can I make them crispy? Don’t really care for soft chocolate chip cookies.
Cooking them longer should work but usually that crispiness is from white flour, unfortunately.
Is it normal for batter to be oily sense I used coconut oli
The batter isn’t normally oily. Did they bake okay? You may need to pop the batter in the fridge for about 10 minutes to firm up the batter if it gets too soft.
Thank you thank you!! My husband and I LOVED these!! I did add some chopped pecans to mine. It made about 35 small cookies, and cooked exactly 10minutes. Will make again!
Mine didn’t flatten out at all. They stayed in a ball. I flattened out the second batch and they were good. Nice cookie for me to cookies.
I wish I’d have flattened mine before baking.
Do you think if I added a little pumpkin it would help with the grainy texture if the almond flour.
I’m not sure…they might end up too wet
The video shows hand mixing but the recipe calls for stand mixer? How do you make them?
Either way works
Thanks my pre-keto cookies I always mixed by hand because we like cookies that are thicker.
Thanks so much for this recipe. I’m SO excited to try it. Question: at the end of your recipe you have the nutritional information but you don’t say what size serving those numbers are for. For example, 153 calories. Is that for 1 cookie out of 18? This will really help me in recording the amounts. Thanks again!
yes, one cookie
The nutritional values are for 1 cookie ? So I cookie is 4.6 carbs?
4.3 – 2.3g fiber for one cookie.
Made these tonight and they were pretty good! They do have that almond flour almost grainy texture to them but that is what you sacrifice in order to go low carb! These were delicious for an almond flour cookie though. I added about a cup of chopped pecans and a dash of cinnamon. Everyone in my family agreed they were pretty good for a low carb cookie! Will be making these again, Thanks!!
I made them exactly as directed and baked for 12 mins, and they are really delicious! The centers were soft and a little crumbly, so next time I will leave them in a minute or two longer till they turn golden on the tops, and not just around the sides. My husband missed having chocolate chip cookies more than any other treat, and now he can have them. Thank you for sharing!
I made this today and love them! Chocolate chip cookies are my favorite and I have been in search of THE low carb cookie. I think I may have found it. I used erythritol instead of Swerve since I only had powdered Swerve on hand. So I added just a little stevia to make it a bit sweeter. I may have flattened my a bit more since they looked a bit flatter but still delicious. I always have to remind myself that erythritol firms up as it cools so they are done before you think they are. Have you added walnuts or pecans to these? I think that might make them perfect.
Oh my God I was almost discouraged with trying new recipes for cookies and Breads and stuff like that and these cookies are flipping amazing they taste so delicious 😋 and they’re not even dry! I will continue to use thus recipe thanks Jennifer!
I’m so glad to hear that!
What size oz scoop did you use? one oz or half oz?
Thanks
Nancy
I use this one: https://amzn.to/2IKomcY
Several have asked if you packed down the flour and now I want to know the same, did you pack down the flour?
I did not pack the flour
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!
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!
If using coconut oil instead of butter does it need to be melted first or solid?
It needs to be soft like softened butter. If it lives on your counter without melting it will be fine.
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?
These are the best!! Thank you! I made a batch with white chocolate chips and they were fabulous!
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
Could have baked too long
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!
Thank you for your kind words! I bet the lily’s bar made the cookies even better…yum!
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!
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
You could make them smaller to lower the carb count.
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!
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/
Is Erythritol the same as swerve?
Erythritol is in Swerve along with stevia
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! 🙂
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!
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?
Keto food is calorie dense because it is high fat
These were amazing!!
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?
Almond flour is SO expensive! You can use coconut flour but you would need to use half the amount.
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’
Are these crunchy. I like crisp cookies… I like the cruch not chewy. I want to try these!?
Baking them a little longer would result in crunchy cookies
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.
If Swerve gives you tummy trouble, you could try xylitol. Funny enough, I have no problem with Swerve but I cannot tolerate Xylitol.
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!
That sounds like an amazing treat!
I was surprised how good these turned out! I used coconut oil instead of butter and it was just as good:)
So glad you liked them!
Is the swerve granutaled or,powdered?
I used powdered and I think it worked great!
I used granulated and they were delicious!!
My husband does keto and I just know he’s going to love these!
I think he will too!
I love the almond flour in these!! Can’t wait to try them!
You will love them, Pam!
Pingback: 20 Recipes for Low Carb Dairy-free Baked Goodies - My PCOS Kitchen