These keto chocolate chip cookies are soft in the center, lightly crisp around the edges, and taste just like a classic bakery-style chocolate chip cookie. They're made with almond flour, sugar-free chocolate chips, and only one mixing bowl, making them one of the easiest low carb chocolate chip cookie recipes you'll ever make. Each cookie has just 2 grams net carbs and they're naturally gluten free.
Why You'll Love these Keto Chocolate Chip Cookies
I've been making these keto chocolate chip cookies for years, and they're still one of the most popular recipes on my website. They're also the cookies I bring to family gatherings because even people who don't follow a low carb lifestyle love them. They're soft, buttery, loaded with chocolate chips, and so easy to make that you only need one bowl. Whether you're following a keto diet, cutting back on sugar, or just looking for a delicious gluten-free cookie, this recipe delivers every time.
- Soft centers with lightly crisp edges, just like a classic homemade chocolate chip cookie.
- Only 2 grams of net carbs per cookie, making them perfect for a low carb or keto lifestyle.
- Made in one bowl with simple pantry ingredients and ready in about 20 minutes.
- Naturally gluten free thanks to almond flour.
- No chilling the dough required. Just mix, scoop, and bake.
- A tried-and-true recipe with hundreds of five-star reviews.
- Freezer friendly, so you can always have a homemade sugar free treat on hand.
- So delicious that even friends and family who aren't eating low carb ask for the recipe.
What These Cookies Taste Like
These keto chocolate chip cookies are buttery, soft in the center, and lightly crisp around the edges, just like a classic homemade chocolate chip cookie. They're perfectly sweet, loaded with melty sugar free chocolate chips, and have a tender texture thanks to almond flour. Even people who don't follow a low carb lifestyle are surprised they're made without sugar or traditional flour.
Ingredients You'll Need
You only need a handful of simple ingredients to make these keto chocolate chip cookies. Everything mixes together in one bowl, making this one of my favorite easy low carb dessert recipes.
- Almond flour: Use fine blanched almond flour for the best texture. I recommend Blue Diamond almond flour because it produces soft, tender cookies. Avoid almond meal, which is much coarser and can make the cookies gritty. If you need a nut-free option, sunflower seed flour works as a 1:1 substitute.
- Sugar-free granulated sweetener: I like Lakanto Classic because it's a 1:1 replacement for sugar and has a clean, sweet flavor. For slightly chewier cookies, you can use a brown sugar substitute like Swerve Brown.
- Baking soda: Gives the cookies a little lift while helping them brown.
- Kosher salt: Balances the sweetness and enhances the chocolate flavor.
- Butter: Softened butter creates rich, buttery cookies. You can also use coconut oil for a dairy-free version.
- Eggs: Help bind the dough and give the cookies structure.
- Vanilla extract: Adds classic chocolate chip cookie flavor.
- Sugar-free chocolate chips: Lily's semi-sweet chocolate chips are my favorite, but any sugar-free chocolate chips will work. If you can't find them, chop up an 85% dark chocolate bar into chunks instead.
How to Make Keto Chocolate Chip 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.
Tips for the Best Keto Chocolate Chip Cookies
- Use fine blanched almond flour. Almond meal is too coarse and will give the cookies a gritty texture.
- Measure the almond flour correctly. Spoon it into the measuring cup and level it off instead of scooping directly from the bag.
- Don't overbake. The cookies should be lightly golden around the edges and still look slightly soft in the center. They'll continue to set as they cool.
- Let them cool completely. These cookies are delicate straight from the oven but become perfectly soft and chewy as they cool on the baking sheet.
- Flatten the dough before baking. Almond flour cookies don't spread as much as traditional cookies, so gently press each dough ball down with your fingers before baking.
- Use a cookie scoop. This helps all of the cookies bake evenly and gives you consistently sized cookies every time.
- Press a few extra chocolate chips on top before baking. It's an easy trick that makes the finished cookies look bakery-worthy.
- Store extras in the freezer. These cookies freeze beautifully, and I love eating one straight from the freezer whenever I'm craving something sweet.
Variations
These keto chocolate chip cookies are easy to customize depending on what you have on hand or the flavor you're craving.
- Make them extra chewy: Use a brown sugar substitute like Swerve Brown instead of a granulated sweetener.
- Brown the butter: For a richer, deeper flavor, brown the butter before mixing the dough. Let it cool slightly, then proceed with the recipe.
- Add chopped nuts: Fold in chopped pecans or walnuts for extra crunch and flavor.
- Sprinkle with flaky sea salt: A pinch of flaky salt on top before baking makes the chocolate flavor pop.
- Use chocolate chunks: Swap the chocolate chips for chopped sugar-free dark chocolate for pockets of melty chocolate.
- Make them dairy free: Replace the butter with coconut oil or your favorite dairy-free butter substitute.
- Make them nut free: Substitute sunflower seed flour for the almond flour using a 1:1 ratio. The cookies may turn slightly green due to a natural reaction with the baking soda, but they're perfectly safe to eat.
Storage
- Store: Keep the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freeze baked cookies: Let the cookies cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. I like to freeze them on a baking sheet for a couple of hours first so they don't stick together. They're delicious straight from the freezer or after thawing at room temperature.
- Freeze the cookie dough: Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the dough balls to a freezer-safe bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Frequently Asked Questions
No. Coconut flour absorbs much more liquid than almond flour, so it isn't a 1:1 substitute. If you need a nut-free option, sunflower seed flour works much better.
I prefer Lakanto Classic because it's a 1:1 sugar replacement with a clean flavor. If you want a slightly chewier cookie, try using Swerve Brown.
These cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for at least 30 minutes so they have time to set before moving them.
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
Recipe Card
Keto Chocolate Chip Cookies Recipe - 2 Net Carbs!
Ingredients
- 3 cups almond flour (click to see my favorite)
- ⅔ cup sugar free granulated sweetener (click to see my favorite)
- 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
Method
- 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.
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!
Kaitlin says
How many nuts did you add? Thanks!
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!
Nancy says
What size oz scoop did you use? one oz or half oz?
Thanks
Nancy
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!
Gabriela says
I used granulated and they were delicious!!
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!