These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!
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!
I’m just a little obsessed, can’t you tell?
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.
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 Chocolate Chip Cookie recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chocolate Chip Cookies - Nut Free Option
INGREDIENTS
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Granular Sweetener (Click here to see my favorite)
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour (click here to see my favorite brand)
- 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)
EQUIPMENT
- Cookie Scoop
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.
Linda says
Wow, I have made these several times already, they are amazing each and every time. I now put them in the freezer and eat them cold, they are amazing, thank you for this great keto cookie recipe! I’ve added sliced almonds and walnuts also, amazing!
LAURA says
EASY PEASEY THE BEST BY FAR
Amanda says
Did anyone elses come out super powdery I used coconut oil and used coconut flour but everything else was the same
jenniferbanz says
You cannot use coconut flour because it is not a 1 for 1 substitution.
Kelly says
What kind of almond flour do you use?
jenniferbanz says
I have used several different brands. Lately it has been Blue Diamond
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!
Pamela says
Has anyone tried to freeze them? I am the only one on Keto in my house.
jenniferbanz says
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 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!
Shirley Dahlstrom says
Almond meal or fine ground almond flour????
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.
jenniferbanz says
yes, keto foods are usually higher in calories.
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……
Chelsey Urianza says
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 says
What type of butter do you recommend? Salted, unsalted, or oleo?
jenniferbanz says
I always use salted but I like a salty sweet combo
Sybille says
Awesome .. very tasty , can’t just eat one , so good .
Dan says
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 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!
JA NEEN FULLER says
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 says
I try to keep a thick skin but sometimes it is hard. Thank you!
Kelley B says
I just made these and they are wonderful …used the confectioners Swerve..
CP says
Wonderfully good!?
Summer says
Is the sugar swerve confectioner sugar?
jenniferbanz says
It would be the regular swerve
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!!!!!
Mary Beth says
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 says
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 says
how could I forget to rate
Claudette says
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 says
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 says
What kind of almond flour are you using?
Jessica says
Can you use baking powder instead of baking soda? If so, how much do I use?
jenniferbanz says
yes, use the same amount
jenna a johnston says
Great recipe! I sooo needed the chocolate!
Cyndi says
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 says
There is sunflower seed flour that might work
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!
Jessica says
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 says
These are melt-in-my-mouth delicious!!!! Thank you for this awesome recipe!!!
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!!
jenniferbanz says
The almond flour I use is 3 net carbs per 1/4 cup…so 36 net carbs for the whole recipe.
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!
Linda Holley says
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 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!
KB says
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. says
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 says
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 says
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 says
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 says
I am not sure and no, it wouldn’t be keto friendly.
Paula Majors says
Thank you for this recipe, I am new to keto and I love sweets. This just hit the spot.
Suzanns says
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 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!
Jewels says
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 says
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 says
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 says
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 says
How many nuts did you add? Thanks!
Robin Wenz says
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