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 cookies will turn out perfectly every time.
Keto Chocolate Chip Cookies
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 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 (2g) baking soda, and ½ teaspoon (3g) 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 (8g)
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 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 (175C) and line 2 18x13 inch (46cm x 33cm) half sheet pans 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 (42ml) to form 21 cookies. Place them on the cookie sheet about 2-3 inches (5-7.5cm) 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.
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.
More low carb 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
Keto Chocolate Chip Cookies Recipe - 2 Net Carbs!
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 3 cups almond flour (see my favorite on Amazon)
- ⅔ cup sugar free granulated sweetener (see my favorite on Amazon)
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ¾ cup Softened butter or coconut oil, see notes for browned butter
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ½ 9 Ounce Bag Sugar free Chocolate Chips
Equipment
Instructions
- Pre-heat oven to 350F (175C) and line line 2, 18x13 inch (46cm x 33cm) half sheet pans with parchment paper or silicone baking mats.
- 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 the lined baking sheets, about 2-3 inches (5-7.5cm) apart. 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.
Notes
- Brown butter CC cookies: divide the recipe above in half, except for the baking soda and use ½ cup (1 stick) of butter. Brown the butter, make the cookies as instructed, then freeze the formed cookies for 30 minutes before baking.
- 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.
Emily says
These cookies are absolutely the best! My pancreas has recently decided to stop working, so I'm stuck poking myself with insulin 5 times a day (despite technically NOT being a diabetic). I miss sugar so, so much, and have tried a few dessert recipes that just did not do it for me. These taste just like regular chocolate chip cookies (albeit a slightly different texture, but I love them nonetheless). I made all my family try them as well and they were a hit! I used Swerve Brown for these, and again, they truly satisfy my sugar craving I've been having. Thank you so much for this recipe!!! 🙂
Mel says
At first I was disappointed because these are nothing like traditional cookies, very cakey and soft. But my husband loved them and anything that keeps him away from sugar and white flour is a winner in my book. I used Lakanto brown sweetener, regular mini chips, and added a bit of molasses and a pinch of both cinnamon and nutmeg. Next time I'll melt the butter since room temperature in November wasn't quite soft enough. Excellent with a glass of cold milk!
Kimberly says
Kind of skeptic with no cross but omg pumpkin pie again and hubby loves it. Next time we'll add some toasted pecans to it 5☆
Ed K says
Just tried for the first time - I guess I forgot to press them down as I was used to normal flour allow the cookie to go flat in the oven. That said they seemed rather dry though center was gooey but they are still cooling - thanks for the recipe
Kimberly A Wiesen says
These cookies are the best. They are super easy to make and have simple ingredients. I bring a few with me when I'm attending a pot luck or get together and I never feel deprived. I like my cookies crunchy and these turned put perfectly
Kehara says
just made it and they turned out great! only thing is my cookies were ready after baking for 17 minutes.
Shelby says
Could these be made into cookie bars, and if so, what size pan would you suggest? Thank you in advance!
Jennifer Banz says
Yes! I would suggest a 9x13
Andrea Ellis says
Are you saying when I use the melted butter technique, only use half the recipe except the baking soda, use full amount?
I’ve made your copycat cookie Crumbl recipe and that’s to die for, but so high in calories and huge cookies!????
Jennifer Banz says
Correct. You could also make the cookies as small as you like.
Martha says
I made the brown butter chocolate chip cookies. The brown butter gave the cookies extraordinary flavor. I will be making this recipe again.
Holly Bass says
Easy and delicious! The whole fam loves them. I used coconut oil, so they have a slight coconut flavor. Going to try butter next time. Yum!
#JBRecipeofthemonth
Kathy says
This sounds great and is so easy to make. Thank you for that. I would like to try this recipe. In the video, you said 1.5 cups of flour, but here it says three cups. So how much flour should I use? Thank you.
Jennifer Banz says
Please see the note for "Browned Butter CC Cookies" in the recipe card.
Katelon Gilbert says
So so easy!! I actually prefer the raw dough than baked cookies... but both are delish. Getting off sugar is almost impossible if there aren't some no refined sugar treats when the craving hits and these filled the craving. I used Swerve Brown sweetener and Believe no sugar chips and they turned out great.
Louise Slack says
Delicious on a very cold weekend.
Theresa Delaney says
Have you actually made made these cookies with softened butter? Or was it melted butter? I made these to your recipe and found that the butter does not actually mix well with the dry ingredients. Maybe you should advise people to mix the butter with the sweetener and the egg and then add the dry ingredients. Just a suggestion.
Jennifer Banz says
I've made the cookies with both softened and melted butter and it always works perfectly. I've made these cookies probably a dozen times. I've mixed with a spoon and an electric mixer. I've mixed the butter with the sweetener and egg first, and I've just dumped everything in the bowl. It all works. You're the first person to mention that the butter didn't mix with the dry ingredients. It sounds like your butter wasn't soft enough.
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!