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    Home » Keto Recipes » Keto Dessert Recipes

    Published: Jan 25, 2023 · by: Jennifer Banz · This post may contain affiliate links

    Keto Chocolate Chip Cookies

    JUMP TO RECIPE PIN FOR LATER

    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 these low carb cookies will turn out perfectly every time.

    keto chocolate chip cookies all in a row

    Chocolate chip cookies are my absolute favorite cookie.  This keto chocolate chip cookie gets rave reviews and gives you that gooey chocolate chip cookie experience without all the sugar.

    If you want the best keto chocolate chip cookies, you've come to the right place. The flavor is top notch and

    Ingredients needed

    This section explains how to choose the best ingredients for this low carb chocolate chip cookie recipe, what each one does in the recipe, and substitution options. 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.

    ⅔ cups granulated sweetener (128g) - my favorite sweetener is Lakanto classic. In my opinion, it has the best taste among keto friendly sweetener. You could also use Swerve. You could also use Swerve brown sugar for a chewy cookie.

    ½ teaspoon baking soda

    ½ teaspoon kosher salt

    ¾ cup butter, softened (164g) - If you want a dairy free cookie, you could try using coconut oil.

    2 large eggs

    2 teaspoons vanilla extract

    5 ounces sugar-free chocolate chips (140g) - I always use Lily's chocolate 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 step by step. 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. Mix well with a hand mixer. Finally, fold in the chocolate chips, reserving a little for the tops, if desired.

    Step 3 - Scoop the batter using the 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 reserved chocolate chips.

    cookie making process

    Step 4 - Bake in the oven for 12 minutes. The edges will start to brown and slightly brown on the tops. Underbaking is better than over baking.

    Tips for the best low carb chocolate chip 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.
    • Checking for Doneness - These cookies get brown on the bottom and slightly brown on the top.  Mine have always been perfect after 12 minutes.
    holding a chocolate chip cookie

    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 - 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.
    • 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

    HUNGRY FOR MORE?  Click here to subscribe to my newsletter so you never miss a new recipe.

    holding a chocolate chip cookie

    Keto Chocolate Chip Cookies - 2 Net Carbs!

    These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved! One bowl is all you need. This recipe uses almond flour and I give a nut free option.
    4.80 from 162 votes
    PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 21
    Calories: 179
    Author: Jennifer Banz

    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

    • Cookie Scoop

    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. Top with remaining chocolate chips.
    • 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

    • 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.
    Servings: 21

    Nutrition per serving

    Serving: 1cookie | Calories: 179 | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g

    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.

    Keyword :gluten free, keto chocolate chip cookies, low carb chocolate chip cookies, recipe for keto chocolate chip cookies

    Reader Interactions

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      Recipe Reviews




    1. Lk says

      May 18, 2023 at 11:13 am

      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

      Reply
      • Jennifer Banz says

        May 18, 2023 at 1:16 pm

        I believe I use 3 tablespoon

        Reply
    2. Jamie Holshouser says

      February 07, 2023 at 8:14 pm

      5 stars
      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!

      Reply
      • jenniferbanz says

        February 08, 2023 at 9:39 am

        What an amazing review! Thank you!

        Reply
    3. Marla G says

      January 03, 2023 at 5:32 pm

      5 stars
      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!

      Reply
    4. Lisa Warner says

      December 22, 2022 at 8:26 am

      4 stars
      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.

      Reply
    5. Venita says

      November 30, 2022 at 1:23 pm

      5 stars
      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.

      Reply
    6. Celia says

      November 17, 2022 at 4:52 pm

      5 stars
      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.

      Reply
      • Celia says

        March 07, 2023 at 11:14 am

        5 stars
        Forgot to mention, i only use 1 stick of butter, not a stick and a half.

        Reply
    7. Emma Peterson says

      October 31, 2022 at 4:53 pm

      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!

      Reply
      • jenniferbanz says

        November 07, 2022 at 1:56 pm

        I am sorry to hear about your son...the carbohydrates listed are not "net." What sweetener did you use?

        Reply
    8. Betty Scott says

      October 25, 2022 at 9:12 pm

      4 stars
      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!

      Reply
    9. Ceil says

      October 17, 2022 at 6:34 pm

      5 stars
      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.

      Reply
      • Ceil says

        October 17, 2022 at 6:36 pm

        I bake them 25 min, till brown on bottom. We like them a bit crispy

        Reply
    10. Karen Griswold says

      October 03, 2022 at 12:10 am

      5 stars
      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.

      Reply
    11. Melissa S says

      September 02, 2022 at 11:44 am

      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!

      Reply
    12. Shirley Homan says

      July 20, 2022 at 5:41 pm

      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.

      Reply
    13. Lydia says

      July 18, 2022 at 5:53 pm

      I made the cookies, and they came out very soft 🙁 Do you think it's because I used allulose as my sweetener?

      Reply
      • jenniferbanz says

        July 19, 2022 at 1:33 pm

        That could be. Also, keto baked goods are usually not crunchy

        Reply
    14. Sandy Kelly says

      July 17, 2022 at 5:46 pm

      5 stars
      These are absolutely excellent and so easy to make! My favorite Keto Cookie Recipe! Thank you so much!

      Reply
    15. Diane says

      May 28, 2022 at 10:00 am

      Very good 😊 when you are craving cookies, I am a type 1 diabetic thanks for the recipe!

      Reply
    16. Nan says

      April 13, 2022 at 9:44 am

      I made these cookies yesterday and they are delicious!
      Thank you for a wonderful recipe.

      Reply
    17. laura melgoza says

      April 07, 2022 at 6:34 pm

      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 🤗😁😋

      Reply
    18. Beverly says

      April 02, 2022 at 10:23 am

      Could you use carob chips

      Reply
      • jenniferbanz says

        April 04, 2022 at 9:44 am

        That should work!

        Reply
    19. Aj hunt says

      March 30, 2022 at 2:29 pm

      5 stars
      The cookies turned out awesome very tasty will def make again

      Reply
    20. Matty says

      March 04, 2022 at 6:12 pm

      5 stars
      Just made these for my fiends bday who is hard core Keto. He LOVES them!

      Reply
    21. JoAnne says

      February 23, 2022 at 3:46 pm

      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!

      Reply
    22. Sandy says

      February 12, 2022 at 12:48 pm

      Love, love, love this recipe! Perfect just the way you said. Husband approved, too. Thank you, Jennifer!

      Reply
    23. Demy says

      February 02, 2022 at 7:59 pm

      5 stars
      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….

      Reply
    24. B says

      February 02, 2022 at 5:46 pm

      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.

      Reply
    25. RJ says

      January 29, 2022 at 8:51 pm

      5 stars
      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

      Reply
    26. Jenniffer LaCroix says

      January 25, 2022 at 3:59 pm

      5 stars
      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.

      Reply
    27. Adria says

      January 23, 2022 at 7:45 pm

      5 stars
      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!!

      Reply
    28. Lisa says

      January 20, 2022 at 4:12 pm

      5 stars
      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.

      Reply
    29. Kas says

      January 18, 2022 at 11:49 am

      5 stars
      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 😋

      Reply
    30. Patricia says

      January 07, 2022 at 11:15 am

      Love these! Thank you!!!

      Reply
    31. Chris says

      January 02, 2022 at 2:47 pm

      5 stars
      Really good cookies. Went halfbutter half coconut oil and they are awesome.

      Reply
    32. Karen says

      December 06, 2021 at 12:03 pm

      5 stars
      These were amazing! Will defenitely make them again. Thank you 🙂

      Reply
    33. Judy says

      November 27, 2021 at 7:37 pm

      5 stars
      My daughters made this. Ee all loved it. Thank you.

      Reply
    34. Eric Obregon says

      October 28, 2021 at 9:00 pm

      came out salty

      Reply
      • Amie says

        April 26, 2023 at 5:20 pm

        You could try using unsalted butter.

        Reply
    35. Phyllis LaCrosse says

      October 14, 2021 at 5:15 pm

      How long is the shelf life for the chocolate chip cookies? I baked them ahead to take on vacation. We love them!!!

      Reply
    36. Phyllis LaCrosse says

      October 14, 2021 at 5:13 pm

      Hiw long is the shelf life for the chocolate chip cookies?

      Reply
      • jenniferbanz says

        October 18, 2021 at 2:22 pm

        I would keep them in the refrigerator for a week

        Reply
    37. Brandi says

      October 03, 2021 at 2:16 pm

      5 stars
      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!

      Reply
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    Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds! 

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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