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
- Keto peanut butter cups
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.
Tina James says
So I tried making these cookies my mixture was more loose than yours. I do not know what I did wrong. Also they are grainy. The taste is ok
Barb Mathers says
Jennifer, I just tried your recipe and followed it exactly and my cookies turned out awesome. Thank you so much!
Ginny says
Made these and they are soft, chocolaty and delicious! A hit with the guys!
Sarah Lucas says
I just made these and they taste great! My mistake though is that I did not let my eggs go to room temp so when I added them to my coconut oil – it made the oil clump up a bit. I made sure to whisk well enough. The first batch was a bit flat, but afterwards the cookies plumped up considerably! I also added 1/2 tsp of xanthan gum to my mix and I’m not sure if that helped… I think next time I will try blending everything with my hand held mixer to see if it improves the texture but the taste is very good! The smell of the batter reminded me real cookie batter!😁
amyschem says
These are so good they immediately reminded me of the keto HighKey chocolate chip cookies that are delicious but also tiny and expensive! This is a keeper. *Used coconut oil
Cat says
Can I use xylitol as the sweetener?
jenniferbanz says
Yes, that will work!
Marci says
These were super easy to make, delicious and moist. I used xylitol for sweetener. I divided dough into 18 cookies. They were huge! Just as moist 2nd day
Sara says
Delicious recipe! The texture was great. Definitely a recipe to save! Thank you!
Mariah says
Best keto chocolate chip cookie ever! I did add the 1/2 tspn xantham gum to hold it together better. Even our diabetes friends that are on medication cause they wont stop eating sugar loved it and asked for the recipe.
Cookie eater says
Hi Jennifer I made the chocolate cookies they were great I used 2cups almond flour and 1cup coconut flour and added 1/3cup walnuts 😋 thanks for your recipe
Cookieeater says
Hi I was wondering if I could use 1cup of coconut flour and 2cups almond flour? Instead of 3cup almond flour ?
jenniferbanz says
No, that much coconut flour would make them very dry
Al says
The cookies turned out great!! I didn’t add chocolate chips because unfortunately I couldn’t find any sugar-free chips and I found 85% cocoa chocolate a little too bitter for my liking, but the cookies were still incredibly tasty 🙂 Will definitely be making more of these in the future
Ann says
Hi Jennifer!
I discovered your website yesterday and so glad I did!
I made these cookies this morning!
First of all, my cookies did not spread! Amazing! Putting 12 cookies on a cookie sheet is unheard of!!! They baked up perfectly!! Thank you Jennifer!
Secondly, I have two family members on keto. I now have your website to turn to for yummy recipes!! Oodles of Thanks to you!
J. Louise says
Did you really use a 1/4 cup cookie scoop? That seemed huge to me. I used a 1/8 cup scoop and the cookies looked similar size as yours. I ended up with 25 cookies.
Danielle R says
These cookies are my go to since they are super easy and delicious. (Of all things keto, I miss cookies the most!) I also add 1/2 tsp of xantham gum in with my dry ingredients to make them a bit cheewier. Perfect every time at 11 minutes in my oven!
Courtney Booth says
I made these and they came out good except they didn’t hold a nice shape. They spread out a lot. I also added a little trulia brown sugar and a little less of the white sugar substitute and I think that made these sweet like I like them. Great recipe though!
Maria says
Love this recipe. One time I was to lazy to make the cookies and made choc chip blondes in a 9×9 pan baked till golden about 25 mins till golden and dry knife after inserting. Thank you so MUCH.
McKenna says
These were delicious! I have tried so many keto cookies that have failed, and this is the first one that truly worked😊
Charm says
Hello the recipe looks really good! Can i ask if I can chill the cookie dough first before baking? I read somewhere that it helps cookies to be chewier but Im not sure if it can be applied for this keto recipe.
jenniferbanz says
You can try but I don’t think it would apply to a keto recipe with almond flour
Alexandra says
These were delicious!!! Thanks!
Donna says
Cookies turned out really good. Was wondering if carbolose flour could be used in place of almond flour and if so what adjustments should be made?
Lorrie G says
So easy! Fabulous texture! Great taste! But, mine speed out into each other & didn’t keep the nice shape. Any suggestions?
Rebecca says
I used the exact measurements and the dough was crumbly. Then I saw a comment that said it should only be 1 cup of flour and not 3 – ugh. Pretty expensive typo.
jenniferbanz says
There is no typo and that comment was wrong. I and hundreds of others have made these exactly as written.
Sonia says
Hi Jennifer, I made these chocolate chip cookies and they came out crumbly. Whenever I picked one up they fell apart. I had to put them in the fridge so I can grab one. Any suggestions on what to do next time? They were delish anyway.
Sharon says
I’ve just made them as per the recipe and they were the perfect shape and texture. They won’t latst long! Thanks for the great recipe.