This is the only keto chocolate chip cookie recipe you will ever need. These tender low carb cookies are so good, no one will believe they are completely sugar-free. With only 2g net carbs per serving.
Rest assured, my friends, that I don’t dare call these the best keto chocolate chip cookies without good cause. I have been working behind the scenes for a long time to perfect this recipe.
And I am finally satisfied enough to share these amazing almond flour cookies with you. They have quickly become one of my favorite keto desserts and I think you will feel the same way.
Why you will love these keto cookies
It’s true that I have quite a few keto cookie recipes, including another for low carb chocolate chip cookies. And it’s a very good one, that has a wonderful crispy, chewy texture thanks to the inclusion of shredded coconut.
Why did I feel compelled to create a new recipe? Well, times have changed and so have keto sweeteners. And sugar-free chocolate chips have some a long way as well. We have much more choices for ingredients than we used to.
So I played around and experimented, and I hit upon the perfect ratio of butter, almond flour, and sweetener. These gluten-free cookies are so soft and tender, with a slight chewiness. They are sweet without being too sweet, and they use standard keto pantry ingredients.
And they take only 35 minutes total time, start to finish!
Ingredients
The base recipe for these keto chocolate chip cookies is quite similar to my keto snickerdoodles, with a few notable exceptions. It doesn’t take any collagen or gelatin, and yet still ends up soft and chewy. Here’s what you will need:
- Almond flour
- Swerve Brown
- Baking soda
- Salt
- Egg
- Butter
- Vanilla extract
- Sugar free chocolate chips
- Chopped walnuts or pecans (optional)
How to make perfect keto chocolate chip cookies
I worked hard on this recipe and tested it multiple times. Here are my best tips for getting it right:
- Start with good almond flour: This recipe won’t work with coconut flour, and you need a finely ground almond flour for the best consistency. You may be able to use other nut or seed meals but the texture won’t be as fine.
- Weigh the flour if possible: In testing this recipe, I found that right around 200g of almond flour was just right.
- Use Swerve Brown: This is hands down the best brown sugar replacement and critical to the cookies. I make note of alternatives in the Frequently Asked Questions but I can’t guarantee the same taste or texture with other sugar substitutes.
- Baking soda, not baking powder: This makes a big difference, as it allows the cookies to spread more during baking. They also brown more nicely and become softer and puffier.
- Add melted butter: Rather than creaming the butter with the erythritol, you stir melted butter into the dry ingredients. It’s easier but it also gives them a chewier texture.
- Make them a little bigger: You can make smaller cookies and get 24 (serving size is 2), but they aren’t quite as impressive looking. I found that making 18 larger cookies (serving size = 1) made them deliciously soft and satisfying. It also allowed me to add more sugar-free chocolate chips and some chopped nuts.
- Bake until just golden: The cookies will be very soft when you take them out of the oven, but they will firm up as they cool.
- Let them cool completely: Do not even THINK about picking them up until nice and cool, or they will be a hot mess. Delicious, but a mess nonetheless!
Frequently Asked Questions
As I mentioned above, you can’t use coconut flour, but other seed meals may work out alright. Sunflower seed flour is your best option, but you will need to add a tablespoon of lemon juice to offset the green reaction.
You can but you need to understand that it will change the outcome. If you can’t get Swerve Brown, then I recommend using granulated erythritol with two teaspoons of molasses to get the right flavor. It will only add 0.5g of carbs to each cookie.
If you wish to use allulose or BochaSweet, your cookies will come out much softer and more like cake. And allulose has a tendency to brown very quickly.
Read more about keto sweeteners and how they differ.
These are big, thick keto chocolate chip cookies, so yes, a serving is only one. If you wish to make them smaller so you can enjoy two, please do so. But keep your eye on them as they will bake more quickly.
I really love the dark chocolate chips from ChocZero, but Lily’s are great too. You can also use mini keto chocolate chips to get better distribution, if you prefer.
Store your cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10.
You can also freeze them, both before and after baking, for up to 2 months. Make sure they are tightly wrapped up to avoid freezer burn.
More delicious chocolate chips recipes
- Keto Chocolate Chip Muffins
- Homemade Sugar Free Chocolate Chips
- Keto Cookie Dough Easter Eggs
- The Best Keto Blondies
- Chocolate Chip Cookie Pecan Bars
- Easy Chocolate Chip Mug Cakes
Keto Chocolate Chip Cookies
Ingredients
- 2 cups almond flour (200g)
- ¾ cup Swerve Brown
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup butter melted and cooled
- ½ teaspoon vanilla extract
- ½ cup sugar free chocolate chips divided
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
- In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
- Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in half of the chocolate chips and the walnuts, if using. Roll into 1 ½ inch balls.
- Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own. Press the remaining chocolate chips into the tops of the cookies.
- Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.
Emily says
Holy smokes…these are awesome. Like…I hope there are some left by the time my husband gets home so he can try them. (Touring to control myself from eating the WHOLE BATCH!).
suzanne says
Hi: This will be my first venture into the Keto cookie world. Would Monkfruit sweetener be an ok substitution for the Swerve, as I don’t have that on hand? Thx
Carolyn says
If the main ingredient is erythritol, then yes.
Janice Ortiz says
It is feeling like fall here in Michigan, and cool enough to use the oven. My 3 yo grandson helped me make, bake, and EAT these wonderful cookies today! I used Lily’s chocolate salted caramel chips -WOW! Thank you for all your wonderful recipes!
Cejl says
I made these and they needed 1 more egg, 1 more cup flour and 1 tablespoon of coconut flour to make a nice size batch that holds together well. Recipe too loose otherwise.
Carolyn says
If they didn’t hold together as written, then you did something very wrong. What kind of flour are you using???
Christina says
I appreciate the time you’ve put into sharing all your recipes. They make the keto journey easier. I have found I have a reaction to Swerve Brown. (Most granulated sweeteners). Is there something I can substitute for this? I’d love to try this recipe.
Carolyn says
Not really sure what to say if most granulated sweeteners bother you…
Diane says
I have not made this recipe but wonder if you could use Stevia for a sweetener? I use Stevia because my family is diabetic. I have Whole Earth Stevia and Monk Fruit sweetener and plan to try it for my recipe. I don’t care for Swerve because of the other stuff they put in it.
Diane says
oops! I didn’t read the recipe very well – it calls for brown sugar. I am hoping they make brown Stevia some day! I’m sure that the sugar makes the difference! Sorry about my previous comment.
Carolyn says
It does not call for brown sugar. It calls for Swerve Brown or another brown sugar replacement. These are very different things. I do not use brown sugar or sugar of any kind.
Karen Anthony says
These are very yummy! Quick to make!
Thanks! Karen A
Kathy says
So good. Hard to behave with these around. 😋
Judy says
Dear Carolyn,
I have been following you and saving your recipes for about 4 years now and want to thank you from the bottom of my heart. You see diabetes runs in my family and in 2018 my doctor told me I was pre-diabetic and I was terrified because my Dad, his siblings and my baby brother (62 yrs.) all died of diabetic complications. So, I started reading about fasting and the Keto diet. I also have high cholesterol so after being on Keto for about 3 years, my total cholesterol started to rise so I stopped eating real bacon and that helped bring the total down some. Your deserts have been a blessing to me also because I am a chocoholic and with your recipes my cravings can be taken care of. I just wanted you to know how you have helped me greatly along the way and yes your dinner recipes are fabulous also!!! I am a retired grandmother of three little grandchildren and they love your “Thick & Chewy Keto Chocolate Chip Cookies”.
My God continue to bless you and your family as you have mine.
Sincerely,
Judy from Fort Worth, TX
Carolyn says
Thank you so much for your lovely words!
Dab L. says
I made these as the recipe stated and they were awesome! This is the second time I’m making and I ran out of almond flour so I used some lupin flour as well (1 cup of each). The cookies were still delish!!!
Richie K. says
This is an excellent recipe. I weighed the ingredients to be sure and it paid off. Outstanding cookies. I substituted cashews and Lily’s Butterscotch Chips because I had those on hand. It’s a really tasty combination. Thanks for your recipe and great instructions/tips.
Carolyn says
Sounds delicious!
Richie K says
They were extra delicious and got even better and more flavorful the three days they lasted! I just made a double batch and they turned out great again. My family loves them.
Charbear says
Made these for my mom as a treat, she loved them! Instead of pecans I put walnuts and they were just as delicious!! I did have to double the amount of nuts to 1/2 cup but still they were really tasty!