This keto chocolate chip cookies recipe is so easy to make with only 1 bowl and 2g net carbs per cookie! These are truly no fuss...you can literally dump everything in the mixing bowl and these cookies will turn out perfectly every time.
Keto Chocolate Chip Cookies
Chocolate chip cookies are my absolute favorite cookie. As you can see, this keto chocolate chip cookie recipe gets rave reviews and gives you that gooey chocolate chip cookie experience that is just like the real thing.
If you want the best keto chocolate chip cookies, you've come to the right place. The flavor is top notch and they are the perfect treat for those of us with a sweet tooth on the keto diet. Try my Keto Copycat Crumbl Cookies for an even more decadent chocolate chip cookie.
Ingredients needed
This section explains how to choose the best ingredients for this low carb chocolate chip cookie recipe so you can make them perfectly the first time. For the printable recipe, see the recipe card below.
3 cups almond flour (336g) - For all of my keto baking needs, I always use Blue Diamond almond flour. It gives these cookies the best texture. Almond meal is just not the same and could yield gritty cookies.
⅔ cups granulated sugar substitute (128g) - My favorite sweetener is Lakanto classic which is a 1 for 1 substitute for regular sugar. In my opinion, it has the best taste among keto friendly sweeteners because it is a blend of erythritol and monk fruit sweetener, as opposed to pure erythritol which can be bitter.
You could also use Swerve brown sugar for more chewy chocolate chip cookies. In reality, really chewy cookies come from gluten flour.
½ teaspoon (2g) baking soda, and ½ teaspoon (3g) kosher salt
¾ cup butter, softened (164g) - I always use salted butter for that salty-sweet taste, but unsalted butter is great too. If you want a dairy free keto cookie recipe, you could try using coconut oil.
2 large eggs - FYI: I have never made these cookies with room temperature eggs, so no need for that step.
2 teaspoons vanilla extract (8g)
5 ounces sugar-free chocolate chips (140g) - I always use Lily's chocolate semi-sweet baking chips in my keto baking. They are more of a dark chocolate chips flavor but they also have milk chocolate chips. They are the easiest to find and are in most large grocery stores.
How to make these keto 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.
Storage
- Store: Keep in an airtight container on the counter for up to 2 days or in the refrigerator for up to 1 week.
- Freeze: 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. Keep frozen for up to 3 months.
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
Keto Chocolate Chip Cookies Recipe - 2 Net Carbs!
Ingredients
- 3 cups almond flour (see my favorite on Amazon)
- ⅔ cup sugar free granulated sweetener (see my favorite on Amazon)
- 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.
Cyndee says
Just made a batch with coconut oil, each ball weighed 2 oz for a large cookie. Cooking time had to be increased each time by 5 minutes till slightly brown. I think that's due to the fact I live in Alberta. The remaining cookies I did 1 oz balls. Totally amazing cookie. I think next time I will add cinnamon and nuts instead of chips. These would be amazing with banana flavoring and walnuts added.
Taylor says
These were the first keto friendly sweets I've made that tasted good and texture was good. I used half truvia brown sugar and stevia, it turned out great.
Palomera says
I make it with the same measurements, but I split the sugars with swerve sugar and swerve brown sugar. Perfect!
Debbie says
These are very good. For 2 net carbs they are great! Easy to make, too. I added a few walnuts just because I like them. Put a few in the cookie jar, the rest in the freezer. These help me stay on plan without feeling deprived.
Jen says
Just made these cookies with 2.5 cups of Red Mill Almond Flour & half cup of coconut flour. (I ran out of the almond flour!) Used Kerrygold butter, swerve confection sugar, and 100% cocao. The cookies came out yummy and I feel a bit less guilty when having dessert. Thanks!!
Claire R Ludovico says
I make mine like you did on purpose. I also substitute in for some the flour a couple tablespoons of ground golden flax seed.
Kaye says
I made these with Red Mill almond flour, Lakanto monkfruit sweetener, and 72% dark chocolate chips and they are legit the best chocolate chip cookies I've ever had. SO GOOD!!!! Thank you!
Jennifer says
I followed your advice from the gingerbread fat bomb recipe to make these cookies with gingerbread spices and a bit of molasses. Delish!
Katie Maxwell says
Excellent cookie! I used erythritol instead of Swerve and just added a bit more than the recipe called for then added walnuts in half the batter. This will be my go to for sure.
Rebecca says
Great recipe. I like them a bit sweeter. So I added 1/2 tsp of powder stevia. The tasted perfect, plus the chopped walnuts.
JAMIE ALDRIDGE says
SOOOOOOOOO good! My favorite so far!! YUMMY!
Kristine Lynch says
I made these today and yes they are delicious , will be a fav now.
Great recipe ???
Deborah Crockett says
Hi Jennifer
I made your chocolate chip cookies today and they were fabulous!
I made a half batch because I am alone and 21 cookies would be too tempting to eat them all so I made only 10. While I halved all the ingredients, I for go to to halve the chocolate chips and all I can say is “not sorry!” Thanks for the great recipe!
Jodi McDaniel says
Lol!! I did the exact same thing!! They were amazing!
Ginny says
Made these cookies today and followed the recipe and bake time. They came out great! Even my husband and aunt who are not keto enjoyed them! Thanks for this amazing chocolate chip cookie recipe! It’s a family favorite!
stephanie says
I forgot to put in the butter and my husband loved them. They turned out perfect. I cooked them for 15 minutes.
Betsy says
I am not keto, but my doctor told me to cut carbs or I'd be doing pinsticks every day. I started counting carbs and exploring recipes three weeks ago. I choose my foods very carefully to maximize nutrients. I found your recipe for easy chocolate mousse, and it's a lifesaver. I don't eat dessert every day, but sometimes I need a little chocolate. Thanks for being there. I'll be back to your website.
Leelee says
I followed the directions exactly, and I had to adjust the bake time a bit because I used big scoops (didn't have ice cream scoop on hand). I ate one after letting it cool completely and honestly... I thought, "meh. Could be better." My partner liked them though. HOWEVER, I ate one the next day after they had been stored in my fridge overnight, and they tasted AMAZING. Couldn't even tell it was keto. I was confused but happy. LOL. It was like it had absorbed more flavor in the fridge? I don't know, but we both agreed that it was more delicious after being chilled. Gonna be making more batches of this in the future, but I think I will try subbing plain swerve with brown swerve.
Patricia Morrish says
My first time keto cookie experiment. They seemed very soft-- almost like cake. I used the recommended sweetener-- these seem very sweet to me. Was wondering how to get them chewier/firmer and less sweet maybe?
jenniferbanz says
Chewier or firmer cookies are something to only be expected with foods that contain sugar and gluten unfortunately.
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!?
Elaine says
UGH I DID THE SAME THING!!!! Next time I'll just do it the exact way Jennifer did it dry ingredients then add my wet ...keto is to expensive to make mistakes. I think they will get eaten(fingers crossed)
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 9x9 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.