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.
Liz says
I'm definitely keeping this recipe handy. I'm fairly new to keto and have been searching for good dessert recipes. The ease of it made it even better. This one I enjoy!
Thank you for sharing this one. I will be trying your other recipes as well now too.
TS says
Jennifer, you are a genius. This is the best chocolate chip cookie recipe for low carb that I’ve tried. I’ve been eating low carb since January 2021 and this is the fourth recipe I’ve made and it is the best recipe. I used half Swerve granulated half Swerve brown sweeteners. The cookies taste great and they bake in a round cookie shape. I like to keep them in the refrigerator. No need for the freezer as my husband enjoys eating them too. Thank you for this recipe. Have you written a cook book?
Gina Kmiecik says
These are great! I subsituted solenda brown sugar for some of the white splenda, increased the butter amount a bit and added baking powder as well.
Jennifer Crawford says
I used the 1/4 cup as suggested in the recipe because I don't have a scooper. Only have 12 cookies so probably use less than 1/4 cup. They'rw still in the oven, look good.
LynneL says
I’m new to Keto and long for a cookie with my cuppa. Just off to make these they sound delicious, thanks
Michelle says
These cookies are our favorite! I make one batch of batter, exactly as mentioned above. I scoop out the first 12 cookies and out those in the oven. With the remaining batter I mix in 1 scoop of PB fit and we half 1/2 batch of peanut butter chocolate chip cookies! We prefer these frozen so we let them sit/cook for 30 mins then pop in the freezer! I chuckled at her comments about them lasting for months in the freezer because this recipe lasts a week in this house, tops! Thank you so much for sharing!
Ps. Our local Walmart delivers bake believe chips (white, semi sweet, dark and milk chocolate) and these are a fantastic sub for Lily’s!
Julie says
Very tasty, but crazy soft. Like fall apart when you pick them up soft. They're definitely done as they're brown. If you like soft cookies this is the recipe for you.
Änna says
Awesome recipe! I added some almond extract and orange zest to replace the chocolate - killer base recipe that can be easily adjusted to match different taste. Thanks so much for sharing <3
Alma says
I mixed Coconut with the almond and the texture was nice but soft and crumbly. Is it supposed to be like that? My kids loved them but I was expecting a crunchier bite. I will be making these again. Thank you!
Lisa says
Wow, the coconut oil really was great. I will definitely make these. I might add some nuts and add some crunch, but regardless, they were great!
Mari says
This recipe is absolutely delicious! I didn't have any vanilla extract on hand but I added about 1/2 tsp of cinnamon instead. They came out soft with a wonderful texture.
Mackenzie Biehl says
Is your picture, what did you mix the cookies into? is that pudding? Looks delicious
sandra hamilton says
Just made these cookies. Delicious!
Gary says
Delicious, Jennifer! We just returned from Hawaii (and indulged in island cookies) so used your recipe but used Lily's white chocolate chips and macadamia nuts - OMG! So very good. Husband gave both thumbs up. Thanks a million for another wonderful recipe! xo
Kimberly L Messier says
I used butter instead of coconut oil and I used monk fruit sweetener. They took a bit longer then 10 minutes and didn't spread out much but they are pretty tasty.
Sande says
The best darn keto cookies!!!
Kathleen says
Just made them and they are great! I used 1/3c. Swerve white granular
r and 1/3c. Swerve granular brown, and unsalted butter. They are delicious.
Thanks for this recipe.
Gina Lahmann says
is each cookie 4 total carbs? or net?
jenniferbanz says
Total
Cynthia Camplain says
Delicious. Good alternative when you want chocolate chip cookies. Very easy to make.
Judy says
I just made these, they are really good! To flatten them I took a large spoon and sprayed Pam on it, no carbs. I followed the recipe but did add a couple minutes to the cooking time, could be the difference of ovens. I did use 70% cacao chips as that is what I had on hand. Will make them again! Been eating low carb for over 4 years now. Thanks!
Jennifer says
I’ve made these multiple times now and have loved every batch! Thank you so much! I use dark chocolate chips (Ghiradelli 60% or 80% cacao) because I hate the Lily’s. The cookies are always plump and tasty! I don’t know if it’s because I whip the eggs, but that’s my guess for why they are always so nicely fluffy. I’m absolutely thrilled to have chocolate chip cookies back in my life, with minimal guilt. God bless you!!! ~Jenny
Kate says
I made these yesterday and they are fantastic! Even though low carb, they are quite high in calories @ 179 calories per cookie---is that right?
tracie Bourne says
I don’t think the calories really matter if you’re watching carbs and sugar then you’re not watching calories. I think a lot of people get this mixed up but there’s no way you can watch calories if you’re watching carbs and sugar so it’s one of the other.
Angela says
I LOVE this recipe! I too am a cookie Fiend and I have been looking for a keto chocolate chip recipe. This one is so easy to make and it came out just perfect!!! I can’t wait to make this for friends and family!
Lia Lo says
This tastes yummy so I decided to add the recipe to myfitnesspal as 22 servings but I noticed it was 7.8 net carbs instead of 2 net carbs.
I used Kerry butter, Almond Flour, Granular Swerve, Luv Keto Dark Choc Chips. I'll make sure I exercise on days I eat my cookies they are so yummy I always have two lol.
Susan Brown says
Very good cookies and oh so easy. I added chopped walnuts. Perfect texture! My husband loves them. Your tips were very helpful, I would recommend reading through them first. I cut the recipe in thirds and it made 10 cookies
Kim says
These are so yummy! I’ve also made them with butter and Swerve brown sugar. Two different cookies. Both delicious!
Andy says
I just made these and they're delicious!
Kim says
Mine came out flat should I have used baking powder?
jenniferbanz says
Baking soda is the correct ingredient and is used in lots of cookie recipes.
LInda says
next time put the batter in the fridge for 10 minutes so that the butter solidifies again. If the batter is too soft they will instantly flatten out as soon as it hits the heat. I find using chilled batter solves this problem.
Christine Hosni says
Can I use powdered stevia instead? I don’t have swerve... Tks
jenniferbanz says
As long as it is a 1 for 1 substitute for sugar
Betty Scott says
I can only use stevia. Added 1/3 cup Mesquite powder & powered stevia to taste, reduced salt to 1/4 teaspoon, added 1/2 teaspoon xantham gum & 1 teaspoon baking powder.. Use Choc Zero chocolate chips. Cooked about 20 minutes. Came out great. Better than any other non sugar chocolate chip cookies!
George says
another batch i thought I knew the recipe so i added 1/3 cup of butter instead of the 3/4 cup and an additional 2 reaspoons of baking powder ( apparently I got it confused with my banana bread recipes well the cookies turned out fluffy and delicious Like i said in a previous post these great tasting cookies are even George Proof! think ill try this again as i do like the rise the baking powder gives the cookies! I am offering a delicious Lower fat chocolate chip cookie! with my errors! Always best to follow a recipe when baking ! Bon Appetite
Victoria L Akins says
Thank you for your recipe, can I make these extra crunchy? My husband like them hard so he can dunk them in Milk, Any idea on how long to bake them? thankyou,
Viki
jenniferbanz says
Crunchy is something that comes from sugar and flour and is tough to accomplish with keto baked goods.
Joan says
Hands down The Best keto chocolate chip cookie! Made this twice already but I used 1 cup almond flour and 1 cup coconut flour, 1/4 butter and 1/4 coconut oil (I want a mix of flavor) both times it came out perfect! Thank you for this awesome recipe 🙂
Tim says
These are very good! I just started my first Keto diet and while I haven't had any
sweet cravings I decided to try a half batch of these to have on hand.
I was shocked how good they were. I used granulated Stevia and Hershey's sugar free chips and they tasted fine.
Shari says
What can you use instead of artificial sweeteners?
jenniferbanz says
You could try monk fruit
Ed says
That’s what I’m talkin’ about! Outstanding! I sub’d brown swerve. Also sub’d Hershey no sugar added chocolate chips for Lily’s (half the $$$). I believe non-ketoers would like these.
Suzanne Ogstad says
My daughter is T1D so we have to count all carbs. How do I figure out the total carbs in each cookie since you mentioned subtracting for the fiber and erythritol? She's really excited to add some dessert back into her diet.
Stacy Utley says
These are my go-to cookie recipe. I've been making these for a couple of years, now. My 7 year old absolutely loves them. Definitely let them cool first, so they firm up. They are soft gooey cookies, and they work great for our GF/DF family.
george says
absolutely the best ) simple and fool proof so far_) actually added a 1/2 cup of chopped walnuts to my last batch ! i have been using herseys sugar free chips and the ! than you for your recipe i have been a professional baker most of my life and i know the importance of following a recipe!
Amanda says
Wow, these did not disappoint! Even my 2 yr old & 4 yr old, who hate low carb baked goods, wolfed these cookies down with delight. Delicious!
SB says
Made this with coconut oil and it was a great hit. I will try butter next time. Thanks Jennifer