These Low Carb and 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 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 1/4 cup cookie scoop or a measuring cup
- Flatten with your clean fingers
- Bake for 12 minutes
- Enjoy amazing cookies
Everything you need to know to make these 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 1/4 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
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
- 3/4 cup Softened butter or coconut oil
- 2/3 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)
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 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.
WATCH HOW TO MAKE IT
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.
Jessica Alvarez says
I just made these for the first time, I used coconut oil and for the chocolate I used simply truth organic chocolate chips. They taste so soft and good. Thank you .
Deb says
I made this but put a spin on it instead of 3 c of almond flour I did 2 1/2 c almond flour and 1/2 c coco. They were awesome! A special touch with a walnut.
Kendra says
These are delicious! I used ghee and swerve and halved the recipe. I loved them!
Karen says
Great cookies 🍪
Terri says
I don’t know how others are raving about these cookies. They were dry. Like falling into crumbs dry. I used exact measurements and these cookies were not edible. Complete waste of ingredients that are very pricey. Will never make again
Jodi says
Luv this recipe easy and delicious I decided to use it and add Coco, peanutbutter and peanutbutter chips…. turned out great …thanks for the great recipe
DonnaGrandinetti says
These cookies are so yummy. My husband said he “doesn’t like them” BUT when I got home from work they were all gone!!! Now I’m making a another batch and hiding some for myself! Thank you so much!
Jason Fritschle says
Made these they are great and super easy. Thanks!
Ali says
So moist and so good. The best keto cookies I’ve ever made!
Sally says
I did not have enough butter in the house, but randomly had some almond oil, so I mixed the butter that I had with the almond oil. I also added some almond extract and baked for about 9 min 30 or so seconds as i wanted them a bit more soft. YUM. This one is a keeper!
Elisa Simkovitz says
I have made EVERY COOKIE RECIPE out there and they all taste the same. This one, for some reason, was much better! I have to remake it to see if I did anything different but overall they were great! My calorie count comes out to about 215/cookie and I’m not sure why. But OMG they were great!
LaLa says
These are the best cookies in EVER!!!!!! keto savior…. Yaaaaas
Ginny D. says
Just finished making these. I used blanched Almond Flour, coconut oil, and Truvia sugar substitute. I used a small cookie scoop and flattened ea. cookie. It made about 34- 2 to 2-1/2″ cookies. They are absolutely delicious. This is the first time I have attempted making keto cookies, and I love them.
Carol says
These are really good. I actually like them more with less chocolate chips.
Jo says
For healthy, these are pretty tasty. Definitely will make again!
Karen Bona says
Just made a half batch today. Very impressed with the excellent texture and light buttery flavor. Perfect directions, mine also took exactly 12 minutes to bake . Will keep this recipe on hand . Walmart now sells Lily’s chips so finally I can make them whenever I want. Will freeze most as u mentioned. Thanks very much!!
Jackie says
These cookies was the first Keto dessert that I’ve tried… and I have to say I’m impressed! They were slightly sweet (just the perfect amount….I used swerve confectioners sweetener ) With a light buttery flavor. Overall, I really enjoyed them😄☺️
Lynda says
This is the ONLY keto dessert worth making. I make a batch every week. Very good!
Cherry Rodrigues says
Love this cookie recipe. I am new to keto baking, so finding a good recipe that is easy to understand and tastes good is difficult. Would adding shredded coconut to the recipe be possible without drying it out too much?
Emmanuel Walker says
Hi, Jennifer! The Keto alternative cookies are awesome! However, when I used my cookie scoop, the cookies didn’t flatten out at all. It baked in the same shape as I laid it with the cookie scoop. How do I get it to flatten out as I saw in your video? Thanks!
Marcy says
These were really good — after I used the correct baking time! I overcooked the first batch thinking they should be brown , but the last batch I used your recommended time and didn’t smoosh them down. Delicious! My husband, who would rather not have dessert than eat something he calls “weird” — ate two and said they were really, really, really good.
Carly says
I make the same recipe! I found it on the back of my almond flour package haha. I switched out the regular granulated swerve for the brown sugar one! Nailed it! Try it next time 🙂 I’ve had it both ways, but with the brown you get the caramelized flavor I’ve been missing in keto cookies trying to be tollhouse!
Monica says
Better than I thought it would be. Week 2 of keto and these are the only dessert that has actually been delicious. My mom isn’t keto and she LOVED it.
Tracy says
Made these today to take to work. Didn’t have granular Swerve so used 1/3 powdered monkfruit and 1/3 Swerve brown “sugar”. Turned out perfect!! Thank you!
Mary Tsamasiros says
I’ve made these twice. The first time I followed the recipe exactly as written, and they were fantastic. I just made them again, but added some chopped walnuts, and they were even better! My family eats them too even though they aren’t following a low carb diet. I love that you can dump everything in a bowl and quickly make cookies!
Stephanie says
I’ve been eating Keto for about a year and a half. These were my first try at a Keto chocolate chip cookie, and my first review ever of a recipe. I made them exactly like the recipe but added about a cup of pecans. These were absolutely delicious!!! Thank you for the recipe!
Kate says
OMG. I have never left a comment on ANY recipe before, but these were SO GOOD, they deserved the extra effort. I followed the recipe exactly and these cookies are amazing. I’m so glad to have found them as I do enjoy a little something sweet and a cup of tea in the evening. Even my kids keep asking for more! Soft, sweet and delicious. I do think Swerve makes all the difference in texture, so it’s worth getting some, I’m not sure they would be as good with an alternate sweetner. I’m am absolutely going to try more of your recipes since this one was so impressive!
Sam says
How many servings will this recipe make?
Stephanie says
Amazing cookies for a Keto/low carb lifestyle!
LAURA says
EASY PEASEY THE BEST BY FAR
Sarah says
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!
Shawn L says
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 says
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!
Norma says
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 says
These were great! I added toasted coconut and pecans which bulked them up a bit, but my husband loved them!
Shanta says
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.
Linda says
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……
Sybille says
Awesome .. very tasty , can’t just eat one , so good .
Kala says
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!
Kelley B says
I just made these and they are wonderful …used the confectioners Swerve..
CP says
Wonderfully good!?
MEL says
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 says
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!!!!!
Claudette says
how could I forget to rate
Sherrie says
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!
Monica says
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 says
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 says
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!!
Anna says
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 says
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!
Joanne says
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!
Paula Majors says
Thank you for this recipe, I am new to keto and I love sweets. This just hit the spot.
S Craig says
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 says
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 says
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 says
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!
Rachel says
These cookies oh my gosh are absolutely amazing!!! The best keto dessert I’ve yet to try. Thank you so much for posting this recipe!! YUM!!
Valerie says
YUM, MADE A SECOND BATCH 4 days later. Made them bigger (around 14-15 cookies).
For this second time, we removed a bit of chocolate, replaced with a bit of unsweetened coconut, added pinch of cinamon and 1/4 teaspoon of almond extract. Will see how what it does!
LIEZEL says
OMG! This recipe is sure to keep. I am never to eat sweets but since I started low card diet thats all I am craving for. I tried one other recipe and this one is obviously the winner!
Stacia Livingston says
We loved these! I have been looking for something to satisfy that sweet craving so I decided to try these and I was pleasantly surprised at how good these are. I’ve tried many other recipes and they were awful. Thanks for sharing this recipe. Looking your site over to see what else to try!
Donna Arwood says
I’m new to low carb baking and sometimes don’t have the best results. So, I cut this recipe in half so I wouldn’t waste too many ingredients if the cookies didn’t turn out well. I can’t afford to keep wasting these expensive ingredients. Made them tonight and they were so good and turned out perfectly! I had to substitute Swerve brown sugar because I didn’t have enough granulated on hand. And I love the taste it gave. Also added some pecans. And the dough was just as good a treat as the baked cookies. This will definitely be a recipe I use again.
Carouselle says
Just made these today! I’m a big chocolate chip cookie fan and when I started keto I thought I would be deprived. With my research I found your recipe and these are amazing!!! I froze some of the dough as well as I would have eaten the whole batch ( ;
Mariah says
First try at any keto dessert. I did your tecipe exactly, no changes. So yummy I cant stop eating the batter
Jeri says
Hi Jennifer, I am new at cooking keto and read through your comments before hand. I used 3/4 cup coconut oil and 1 1/2 coconut flour with the exact same remaining ingredients. I mixed in my kitchenaid and it was all very crumbly. I could pack together a ball (kinda like snowballs!) and hoped for a miracle! They came out beautiful but fell apart crumbled if moved. Do you have any suggestions? Ingredients are not cheap so I hate to waste.. although hubby just swallowed 3!! I personally ate one and had to get water to help it down. I am new in the kitchen so adding this or that without exact instructions is terrifying ? Thank you for all you do!!
laura says
Thank you thank you!! My husband and I LOVED these!! I did add some chopped pecans to mine. It made about 35 small cookies, and cooked exactly 10minutes. Will make again!
Corie says
Mine didn’t flatten out at all. They stayed in a ball. I flattened out the second batch and they were good. Nice cookie for me to cookies.
Carson says
Made these tonight and they were pretty good! They do have that almond flour almost grainy texture to them but that is what you sacrifice in order to go low carb! These were delicious for an almond flour cookie though. I added about a cup of chopped pecans and a dash of cinnamon. Everyone in my family agreed they were pretty good for a low carb cookie! Will be making these again, Thanks!!
Sue Stevenson says
I made them exactly as directed and baked for 12 mins, and they are really delicious! The centers were soft and a little crumbly, so next time I will leave them in a minute or two longer till they turn golden on the tops, and not just around the sides. My husband missed having chocolate chip cookies more than any other treat, and now he can have them. Thank you for sharing!
Judy says
I made this today and love them! Chocolate chip cookies are my favorite and I have been in search of THE low carb cookie. I think I may have found it. I used erythritol instead of Swerve since I only had powdered Swerve on hand. So I added just a little stevia to make it a bit sweeter. I may have flattened my a bit more since they looked a bit flatter but still delicious. I always have to remind myself that erythritol firms up as it cools so they are done before you think they are. Have you added walnuts or pecans to these? I think that might make them perfect.
Anna Serna says
Oh my God I was almost discouraged with trying new recipes for cookies and Breads and stuff like that and these cookies are flipping amazing they taste so delicious ? and they’re not even dry! I will continue to use thus recipe thanks Jennifer!
Chris says
Made with my 3 year old great grandson, so good. I did substitute one cup of stevia with one cup of brown sugar splenda and pressed them down. Sooo Good!
Shelly says
Made these tonight. Delicious right out of the oven…a huge hit with my keto eaters! (Quest choc chip cookies are good, but these are better and cheaper…and warm out of the oven) Also cookies looked just like the picture. I will make these for special occasions only…though good enough to eat them everyday. Note: no Lily chips at Health food store (can’t keep them on the shelf) so I bought a Lily chocolate bar and just chopped up half of the bar because I halved the dough recipe. YUM!
Nicole Richardson says
These were amazing!!
Ketolicious says
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!
Shauna says
I was surprised how good these turned out! I used coconut oil instead of butter and it was just as good:)
Rebecca Hubbell says
My husband does keto and I just know he’s going to love these!
Pam Greer says
I love the almond flour in these!! Can’t wait to try them!