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.
Stacey Kane says
I’ll be making these this week and wanted to know the brand butter you use / prefer. Thank you.
Carolyn says
I use what’s on sale, usually. I grab organic but I look for sales.
Lisa York says
So, I just got done making these cookies and am waiting for them to cool as instructed before trying 🤔 they look so good!! Is it crazy that I feel a little excited to eat this cookie? I am new to keto cooking and baking because of an elevated A1 C. My Dr is giving me a chance to control it with diet so I am giving it 100%. I just want to thank you for your site and your recipes. so far I have tried your Shepard pie, sheet pan chicken, stuffed peppers, SF BBQ sauce and now these cookies. Every recipe has been easy to make and a success!! I am excited to continue my journey. Thank you!
Carolyn says
I am so glad you are enjoying the recipes!
Mary says
I’ve made these twice. The first time I used the Swerve brown sugar and they came out looking more like your’s. The second time I only had the Lakanto and I may have pressed them too flat and they spread more. They still taste delicious, but next time I’ll not press down as flat. I will probably still use Lakanto as for my way of eating it’s considered compliant. I’m on a strict food plan and the Swerve Brown is not compliant. I do agree though that the texture of Swerve Brown is the same as regular brown sugar.
Melissa says
Just made these. Followed the recipe with the exception of adding walnuts and I used Pyure Brown Sweetener vs. Swerve Brown Sweetener. I found that they spread thin while baking. I did notice that the batter was a little more wet then what yours shows in the photo. I’m thinking next time I may need to compensate by adding a little more almond flour. I also found them to be very sweet so maybe a little less sweetener as well. Overall they aren’t too bad.
Carolyn says
When you change sweeteners, you always risk something not turning out as well.
Valerie says
OMG!!!! These are amazing! ❤️
Allison says
Thank you for another great recipe. These really hit the spot!
Patsy Wootton says
You always use Swerve sweeteners. I use Monk Fruit with erythritol. Could you give directions for those of us who use Monk Fruit. The swerve doesn’t work with all recipes, especially your caramel sauce. I tried twice, gave up.
Carolyn says
Hi Patsy… what you’re really using is erythritol with monk fruit. By which I mean the main ingredient is erythritol and thus is very close to Swerve. So sub it in the same amounts.
Maggie says
I hesitate to ask because I trust your recipes the way they’re given, but how would melted coconut oil in place of butter affect the cookies? My functional medicine doctor doesn’t want me to use butter. I didn’t find any reference to a butter substitute in the blog.
Thank you for all your wonderful recipes!!
Carolyn says
Interesting you should ask because I just tried them with a different oil yesterday. I find that melted coconut oil makes cookies greasy and they don’t spread as well. But I used 1/3 cup walnut oil in them yesterday and they came out beautifully!
Catherine says
I have these in the oven right now! I have tried so many of your recipes that I think it’s safe to say that these will be the best keto cookies ever! You never disappoint!
Carolyn says
I literally just pulled mine out of the oven!