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.
Patsy says
The recipe says 3cups of flour which I made when in reality it’s supposed to be 1 cup of flour. I had to throw away the first batch and start all over. It was some very expensive cookies.
jenniferbanz says
Why do you think it is supposed to be 1 cup of almond flour? Hundreds of people have made this recipe as written with no problems.
Alma says
Followed the directions exactly as indicated. Dough was horrendously dry and could not hold, complete waste of money and time. Would not recommend to my worst enemy LOL.
Incredibly disappointed.
jenniferbanz says
Sorry to hear that! Others have made this dozen of times with no problems. What almond flour did you use?
Ellyn says
Omg I made these tonight and they are SOO gooey and delicious. Followed the full recipe and used butter.
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.
Madai says
Definitely a hit!! Friends have to told me keto desserts are something you have to get accustomed to. This is my first treat on keto and we are in love with it. Many blessings to you for sharing and making keto treats something to look forward to!!!
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!
Rita Allan says
Just made these with a little added unsweetened coconut. I am new to low carb baking and was really nervous. These are truly good! Thanks so much.
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!
Sarah linscott says
I just made these and my 2 boys and husband love them, so do i!! I was worried when I was making them that they would end up in the trash but there are only 6 out of 20 left. Thank you so much!!
Cshel says
I followed the recipe exactly and my cookies are not a dough but just crumble.
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!
Sobeida Perez says
This cookies are A M A Z I N !! I nut add they have the wao factor!!!
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 .