Keto Chocolate Chip Cookies These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!

Healthy Chocolate Chip keto Cookies - Low Carb and Gluten Free

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?

keto chocolate chip cookies


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.

4.86 from 7 votes
keto chocolate chip cookies
Keto Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!


Course: Dessert
Cuisine: American
Servings: 18
Calories: 145 kcal
  1. Pre-heat oven to 350
  2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined

  3. add 2 eggs and vanilla and mix until combined
  4. combine almond flour, baking soda, and salt in a medium bowl
  5. add dry ingredients to wet ingredients and mix until combined
  6. Fold in Lily's Chocolate Chips
  7. Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are)
  8. Bake for 10-12 minutes
  9. 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!)
Recipe Notes

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

  These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! keto cookies | low carb cookies | #lowcarbrecipes #lowcarbdiet #ketodiet #ketorecipes


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  2. Reply

    I love the almond flour in these!! Can’t wait to try them!

      • jenniferbanz
      • February 22, 2018

      You will love them, Pam!

  3. Reply

    My husband does keto and I just know he’s going to love these!

      • jenniferbanz
      • February 22, 2018

      I think he will too!

    • Tanya
    • March 3, 2018

    Is the swerve granutaled or,powdered?

    • Shauna
    • March 13, 2018

    I was surprised how good these turned out! I used coconut oil instead of butter and it was just as good:)

      • jenniferbanz
      • March 14, 2018

      So glad you liked them!

    • Ketolicious
    • March 27, 2018

    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!

      • jenniferbanz
      • March 28, 2018

      That sounds like an amazing treat!

    • MAP
    • April 23, 2018

    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.

      • jenniferbanz
      • April 23, 2018

      If Swerve gives you tummy trouble, you could try xylitol. Funny enough, I have no problem with Swerve but I cannot tolerate Xylitol.

    • Holly
    • May 20, 2018

    Are these crunchy. I like crisp cookies… I like the cruch not chewy. I want to try these!?

      • jenniferbanz
      • May 21, 2018

      Baking them a little longer would result in crunchy cookies

    • Jessica Lynn Zalenski
    • June 4, 2018

    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’

    • Jennie
    • June 5, 2018

    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?

      • jenniferbanz
      • June 5, 2018

      Almond flour is SO expensive! You can use coconut flour but you would need to use half the amount.

    • Nicole Richardson
    • June 7, 2018

    These were amazing!!

    • Heather
    • June 12, 2018

    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?

      • jenniferbanz
      • June 14, 2018

      Keto food is calorie dense because it is high fat

    • Jordyn S.
    • June 15, 2018

    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! 🙂

      • jenniferbanz
      • June 18, 2018

      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!

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