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 they will turn out perfect every time.
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 keto cookie creation mission. Because I cannot live without chocolate chip cookies any more!
My requirements for the best keto chocolate chip cookies were they had to be easy to make using commonly found ingredients, and they had to taste amazing.
According to all of my readers, I have succeeded!
How to make the best low carb chocolate chip cookies
- Mix your ingredients (dry first, then wet) The batter will be thick
- Scoop using a cookie scoop or a spoon into 21 even sized cookies
- Flatten with your clean fingers
- Bake for 12 minutes
- Enjoy amazing cookies
Everything you need to know to make these keto 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.
- 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.
- 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.
A note on the carb count
The FDA requires manufacturers to add sugar alcohols on the nutrition label as carbohydrates.
Please note, you must subtract these sugar alcohol in the sweetener and the lily’s chocolate chips and subtract the fiber to get an accurate net carb count.
You get keto chocolate chip cookies, and you get chocolate chip cookies, and they were keto and we all lived happily ever after!
More keto cookie recipes that I developed just for you!:
- Soft Keto Sugar cookies with cream cheese icing
- Keto Breakfast Cookies
- Keto Thick and Fudgy Brownie Cookies
- Keto Chocolate Chip Skillet Cookie
- Keto peanut butter cups
Did you make this Low Carb and Keto Chocolate Chip Cookie recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Chip Cookies - 2 Net Carbs!
INGREDIENTS
- ¾ cup Softened butter or coconut oil
- ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite on Amazon)
- ½ tsp Baking soda
- ½ tsp Kosher salt
- ½ 9 Ounce Bag Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
EQUIPMENT
INSTRUCTIONS
- Pre-heat oven to 350F
- Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), 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 18-21 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.
- Bake for 10-12 minutes
- 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.
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
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!