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

keto chocolate chip cookies on parchment paper

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!

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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?

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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.

HOW TO MAKE KETO CHOCOLATE CHIP COOKIES VIDEO:

A NOTE ON THE CARB COUNT

I have been getting a few irate people saying I have calculated the macros wrong on this keto cookie recipe and they are going to be knocked out of ketosis.  Please note, you must subtract the erythritol in the swerve and the lily’s chocolate chips and subtract the fiber to get an accurate carb count.

⭐ Did you make this Keto Cookie Recipe?  Use #lowcarbwithjennifer on Instagram for a chance to be featured!

keto chocolate chip cookies on a sheet pan

Keto Chocolate Chip Cookies

These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved!
2 Net Carbs
4.91 from 54 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: keto cookie recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 21
Calories: 179kcal

Ingredients

Instructions

  • Pre-heat oven to 350
  • 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.

Notes

  • 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 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 swerve and the lily's chocolate chips and subtract the fiber to get an accurate carb count.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g
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    • LAURA
    • June 23, 2019
    Reply

    EASY PEASEY THE BEST BY FAR

    • Amanda
    • June 22, 2019
    Reply

    Did anyone elses come out super powdery I used coconut oil and used coconut flour but everything else was the same

      • jenniferbanz
      • June 25, 2019
      Reply

      You cannot use coconut flour because it is not a 1 for 1 substitution.

    • Kelly
    • June 22, 2019
    Reply

    What kind of almond flour do you use?

      • jenniferbanz
      • June 25, 2019
      Reply

      I have used several different brands. Lately it has been Blue Diamond

    • Sarah
    • June 22, 2019
    Reply

    Love these cookies! I let them cool on a cookie rack, however found the bottom center still moist. Any advice on how that can harden a little and not be so moist? Thanks!

    • Pamela
    • June 20, 2019
    Reply

    Has anyone tried to freeze them? I am the only one on Keto in my house.

      • jenniferbanz
      • June 20, 2019
      Reply

      I keep mine in the freezer and they last for months. We just pull one out of the freezer and eat them cold. So good!

    • Shawn L
    • June 17, 2019
    Reply

    Hands down the most amazing keto cookies I’ve made yet. I never leave comments about recipes or food I’ve tried but absolutely had to for these. Thank you for the recipe!!

    • Malak
    • June 1, 2019
    Reply

    These are absolutely amazing!!!!! Best Keto chocolate chip cookie recipe I’ve tried yet! It’s my first time trying Keto and this is going to get me through it!

      • Shirley Dahlstrom
      • June 7, 2019
      Reply

      Almond meal or fine ground almond flour????

    • Norma
    • May 30, 2019
    Reply

    Hi Jennifer, thank you so much for this recipe. A lot of the Keto cookie recipes only make a dozen or so and I made 30. I added walnuts and used brown sugar swerve. I tasted the dough and if I didn’t know better , would swear they were non-Keto. They are delicious. These are my new favorite. Thank you so much for all your wonderful recipes.

    • Rhonda
    • May 29, 2019
    Reply

    These were great! I added toasted coconut and pecans which bulked them up a bit, but my husband loved them!

    • Shanta
    • May 27, 2019
    Reply

    I love these cookies and they turned out great. My daughter is using a calorie counting app and was distraught at how many calories these were. Is there any advice to give her on keto-friendly options?
    We used coconut/red palm shortening but everything else was the same. Made 40 cookies and calories came out at 107 per cookie.

      • jenniferbanz
      • May 29, 2019
      Reply

      yes, keto foods are usually higher in calories.

    • Linda
    • May 25, 2019
    Reply

    I made these and they were amazing, I got about 26 cookies and they are delicious. Will be making another batch very soon. Can’t believe these are low carbs, oh I added walnuts, amazing……

    • Chelsey Urianza
    • May 22, 2019
    Reply

    So, I’m super lazy when it comes to leaving comments, but I pretty much HAD to with these….THEY WERE AMAZING!! The men at my work are all on Keto, and (as the resident baker) I’ve been practicing my Keto baking…I brought these and they went CRAZYYYY!!! I will say, my dough didn’t tighten up enough to make actual cookies, so I just put them in a pan and baked them as bars; they were perfect! I might try to figure out a way to make them “cookie-able,” but tbh…bars are just as delicious ^.^ Thank you SO much!!

    • Jennifer Johnson
    • May 20, 2019
    Reply

    What type of butter do you recommend? Salted, unsalted, or oleo?

      • jenniferbanz
      • May 20, 2019
      Reply

      I always use salted but I like a salty sweet combo

    • Sybille
    • May 16, 2019
    Reply

    Awesome .. very tasty , can’t just eat one , so good .

    • Dan
    • May 15, 2019
    Reply

    Hi Jennifer!

    Happy National Chocolate Chip Day! I was looking for a chocolate chip cookie recipe to take cookies to work to celebrate today and I found your recipe. It was the closest recipe I found to traditional cookies and since I have doing Keto for about a month, decided to give them a try. I have to say that everyone says these cookies won hands down. Thanks so much!

    They are amazing!

    • Kala
    • May 11, 2019
    Reply

    My kids and husband didn’t realize they were low carb. I’ve already eaten too many of these. Will make these again for sure!

    • JA NEEN FULLER
    • May 4, 2019
    Reply

    I just have to say that you must have the patience of a saint. I could never put up with the crap that people seem to think they HAVE to tell you, I have been reading the comments and the statements and questions, Lady you are awesome. Bless you for you talents and sharing them

      • jenniferbanz
      • May 8, 2019
      Reply

      I try to keep a thick skin but sometimes it is hard. Thank you!

    • Kelley B
    • May 3, 2019
    Reply

    I just made these and they are wonderful …used the confectioners Swerve..

    • CP
    • May 1, 2019
    Reply

    Wonderfully good!😄

    • Summer
    • April 29, 2019
    Reply

    Is the sugar swerve confectioner sugar?

      • jenniferbanz
      • April 30, 2019
      Reply

      It would be the regular swerve

    • MEL
    • April 27, 2019
    Reply

    Made these today after not having much luck wth keto sweets. These turned out the best of almost anything else I have tried! I used lakanto monkfruit instead of swerve and they were delicious. I hate that slight cooling effect from most sweeteners, but it wasn’t as noticeable in these cookies. Thanks for the great recipe! I think next time, I might put in some coconut to make the texture a bit more chewy.

    • Dana Goldstein
    • April 18, 2019
    Reply

    Absolutley delicious!!! Very skeptical but they came out so yummy like real chocolate chip cookies. I feel like I’m cheating!!! I followed recipe exactly. So happy!!!!!

    • Mary Beth
    • April 18, 2019
    Reply

    Swerve has 4 carbs per teaspoon. 32 teaspoons in 2/3 of a cup = 128 carbs in Sweve sweetener alone in this recipe. I do not understand why those carbs are not included in the total carb count? Am I missing something?

      • Nicole Rose
      • April 19, 2019
      Reply

      Mary, the carbohydrates in Swerve do not affect blood sugar and are considered non-impact. So even though Swerve has 4 carbs, and 0 NET carbs.

      heres a link explaining what I just said https://www.amazon.com/ask/questions/Tx16EJP6WDSVQ8T/

    • Claudette
    • April 18, 2019
    Reply

    how could I forget to rate

    • Claudette
    • April 18, 2019
    Reply

    Jennifer, your cookie recipe is amazing. came out just right and tastes like a cookie should. I’m new to the keto lifestyle and this makes me feel like i’m eating regular cookies again. Thank you!

    • ereeka
    • April 17, 2019
    Reply

    what am i doing wrong? my mixture was not as dark as yours and mine seems a bit sticky. not as thick as yours….did i use too much butter maybe? I’m just praying they turn out good. I have wasted so much almond flour trying to bake things 🙁 I totally suck at this!!!!

      • jenniferbanz
      • April 18, 2019
      Reply

      What kind of almond flour are you using?

    • Jessica
    • April 16, 2019
    Reply

    Can you use baking powder instead of baking soda? If so, how much do I use?

      • jenniferbanz
      • April 17, 2019
      Reply

      yes, use the same amount

    • jenna a johnston
    • April 9, 2019
    Reply

    Great recipe! I sooo needed the chocolate!

    • Cyndi
    • April 4, 2019
    Reply

    My son is allergic to nuts. What would you suggest as a substitute for almond flour? And would I have to adjust the amounts?

      • jenniferbanz
      • April 5, 2019
      Reply

      There is sunflower seed flour that might work

    • Sherrie
    • March 15, 2019
    Reply

    These are by far the best Ch Chip Cookie that I have made while on Keto! All the others I’ve tried haven’t tasted good or the texture was yuck! These are soft and taste great! I will be saving this to make again! I can’t wait for the hubby to get home and try one!

    • Jessica
    • March 13, 2019
    Reply

    These may be the best chocolate chip cookies I’ve ever had. I don’t normally like chocolate chip cookies, but I love these.

    • Janette
    • March 12, 2019
    Reply

    These are melt-in-my-mouth delicious!!!! Thank you for this awesome recipe!!!

    • Monica
    • March 10, 2019
    Reply

    Loved these! New to keto but I was missing having something sweet. These were perfect. I used a bit of sweet n low, not sure if that’s bad or not?

    • Lindsay Wulff
    • March 3, 2019
    Reply

    These are to die for! I use swerve and theyre epic!!! Ive made them several times and passed the recipe on to multiple people. Everyone raves about them. Thank you so much!

      • Ali
      • March 9, 2019
      Reply

      These are incredible thank you for the recipe!! Question: I keep getting 6 net carbs per cookie. The top of recipe says 2 net carbs and at the bottom it says 4 net carbs per cookie? They are incredible either way just want to know which to calculate for me macros. Here is what I am doing: 3 cups Almond flour is 96 net carbs, 4.5 ounces of Lily’s chips are 18net carbs and 1 net carb for vanilla. That is a total of 115 net carbs divided by 20 cookies is 5.75 net carbs?? Please help!! These are INCREDIBLE cookies and I want to eat as many as I can lol!!

        • jenniferbanz
        • March 10, 2019

        The almond flour I use is 3 net carbs per 1/4 cup…so 36 net carbs for the whole recipe.

    • Anna
    • March 1, 2019
    Reply

    The best keto chocolate chip cookies I’ve come across, hands down! I adjusted the recipe and added some chopped nuts and flaked coconut. AMAZING! And so easy to make!

    • Patricia
    • February 25, 2019
    Reply

    Made these with xylitol and stevia the first time. Ok, they were. I added macadamia nuts.
    The second time i made them, i used swerve xylitol and the swerve brown sugar. Doubled up on the macadamia nuts and… omg. Perfection. Perfection!

    • Linda Holley
    • February 19, 2019
    Reply

    These cookies are wonderful. Regular chocolate chip cookies give me heartburn. These did not. It’s hard to behave and only eat a few!!! Will be making again1

    • Joanne
    • February 13, 2019
    Reply

    I have tried so many low carb recipes but I love this one. Now my go to. I made 18 and left an extra couple of minutes. My daughter liked them better than the high carb counterpart!

    • KB
    • February 13, 2019
    Reply

    I ran out of almond flour after 2 cups.rookie mistake. Rest of receipe was the same. How does the 1 missing cup affect the carb and net carb count? Thanks

    • Jenny J.
    • February 10, 2019
    Reply

    OMG!! I decided to make chocolate chip cookies on this cold blistery Sunday and stumbled onto this recipe.
    The reviews were good, the photos looked good, and I love almond flour over coconut flour in baked goods.
    Wow! I tried the batter first and couldn’t believe how “real” and yummy it tasted.
    I baked for 10 minutes, crispy on edges soft baked in middle.(Not under cooked)
    Good consistency, not too thin, or thick.
    I opted to flatten them some before baking.
    I was worried they would be thin crispy discs.
    They are perfect!
    I added swerve granular, and swerve brown.
    A little more of the granular but still adding to the 2/3 amount.
    Love tasting that little bit of brown sugar! Delicious!!
    Only thing I would do different next time is use the Lily’s chocolate chips.
    I had a bar of 100% chocolate that I cut up into chunks,
    so they are little on the unsweet side.
    I’m so not complaining though because they are phenomenal.
    It’s actually kinda nice to have the unsweet chocolate sometimes.
    It really allows you to taste everything else in the cookie!! The brown sugar, salt, and butter make up for it in every little bite!
    Heaven on this keto diet!
    You know you could make so much money if you could market these somehow lol. Keto products are a Desired and HOT item these days!! Especially good ones!
    Have you seen how much all these Keto products go for?! It’s a good time to be a keto maker! Chachiiiiiing! 💸💰
    Anyway awesome recipe,
    my picky 4 year old even loves them!
    We will keep this as our regular recipe from now on!
    Craving satisfied 🍪❤️
    Thanks again

    P.s. I have gorgeous photos of my cookies but I can’t find the option to share here?
    Guess you will have to take my word for it!
    They are beautiful!

    • Zoe
    • February 9, 2019
    Reply

    Made these tonight and they were yummy but a bit dry. Made them for my hubby and he had to drink a lot of milk with them. Thank you for this yummy recipe. Any tips on how to make it a bit more moist? I did use 1 cup of coconut flour along with the almond because I didn’t have enough almond.

      • jenniferbanz
      • February 11, 2019
      Reply

      Coconut flour is the culprit. It is very absorbent so a little goes a long way. Stick with just almond flour and they shouldn’t be dry.

        • Brenna Orr
        • February 28, 2019

        I don’t have almond flour. Can I use Bob’s red mill 1:1 all purpose GF flour blend? I’m not sure if that’s keto or not?… please let me know. I’m making these for a friend who is keto.

        • jenniferbanz
        • March 1, 2019

        I am not sure and no, it wouldn’t be keto friendly.

    • Paula Majors
    • February 9, 2019
    Reply

    Thank you for this recipe, I am new to keto and I love sweets. This just hit the spot.

    • Suzanns
    • February 7, 2019
    Reply

    So so good!! I made using butter and Splenda (simply because it’s what I had on hand). I added 4 mins to the cooking time. Ohmygoodness, yum! My husband loved them, too! Thank you!!

    • S Craig
    • February 5, 2019
    Reply

    These are so delicious, and best of all you really feel like you are eating the real thing! I freeze them as soon as they cool & actually like them right out of the freezer. Thank you for this recipe!

    • Erin
    • February 3, 2019
    Reply

    These are delicious ! I think next time I may switch out the chocolate chips for unsweetened coconut. Just for a little additional texture, but they are perfect as they are 🙂

    • Sherri
    • February 1, 2019
    Reply

    They are awesome! I did use butter and coconut oil and a mixture of swerve and brown Splenda . Also only used 1/4 tsp of salt and baking soda. Did add 1/2 tsp of baking powder . They are amazing! Thank you!

    • Kris
    • January 23, 2019
    Reply

    I just made these and they are really good! I did not have any issues with dryness- they were very moist. I used butter and truvia for the sweetner; also sugar free chocolate chips. I definitely will make again! Thank you!

    • Jewels
    • January 22, 2019
    Reply

    I made these for the first time with swerve powdered as the powdered generally has less of a cooling affect in baked goods. Baked for ten minutes – they are lovely cakes cookies- kind of like a pound cake had a cookie baby. So tasty. I think using a good butter really made them delicious. Would love to try them with sukrin gold for a brown sugar flavor. Thanks for a good recipe!

      • Rhonda Polfus-Herrod
      • February 15, 2019
      Reply

      My almond flour was brown…is that the wrong type? They were dry and tasted nothing like chocolate chip cookies ☹️ Also, if you use the Sukrin gold, how much would you use? Thank you I’d like to try it again!

        • jenniferbanz
        • February 17, 2019

        I think the almond flour you used was not as coarsely ground which may have made them dry. You would use the same amount fo sukrin gold

    • Heidi
    • January 20, 2019
    Reply

    Loved these cookies! Made them a couple weeks ago and have a batch just coming out of the oven now. I put some chopped pecans and walnuts in mine and I found that it helped take away some of that artificial sweetener taste. They are the perfect low carb treat!

      • Kaitlin
      • January 28, 2019
      Reply

      How many nuts did you add? Thanks!

        • Robin Wenz
        • February 24, 2019

        Nuts are always a personal preference – some people don’t like nuts but nut lovers will eyeball the amount and dump according to how much nuts they like in a cookie! If you only like a nut or two you’re gonna dump less nuts obviously

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