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.
Yvonne says
I made these, but added a half a package of creme cheese and 1/2 cup of swerve powdered sugar.
they are the best thing I ever made from almond flour.
I got a recipe to add creme cheese to jiffy corn mix and it made is so moist I thought it might do the same for almost flour and it did!!
Shirley Parrish says
I love this recipe for these cookies, but wonder why there is so much fat in this recipe.
I have had acute pancreatitis and need to cut the fat.
Carolyn says
Almond flour and butter.
Karen says
The best chocolate chip cookies! I have made them for my non keto friends and they love them!
Kay says
By far the worst recipe I’ve ever used. baked at 325 for 15 minutes. It said 15-18 min. I did 15 to be safe. Nope. Burnt bad. Did 10 minutes on the next batch burnt bad. Total waste. Threw in the trash. I wouldn’t be so mad but I’ve never made a cookie baked at 15 minutes I should have trusted my gut.
Carolyn says
I don’t know what went wrong for you but this recipe works as written, at 350F for 15 minutes. So I know you had to have been using some ingredient that doesn’t work… what sweetener did you use? Also, how big did you make the cookies? If you make them tiny, then of course you have to bake for less time.
You can see from the many many positive reviews that this is a solid recipe.
Roxanne says
Wait. 350??? The instructions say 325. Which is it?
Carolyn says
Sorry, 325. I have a lot of recipes… :). But the recipe works AS WRITTEN in the recipe card.
Denise Jacqueline Pecora says
Absolutely delicious choc. chip recipe. Thanks.
Sarah VonGries says
I absolutely love these cookies. I have a huge sweet tooth and these satisfy it. Do this nutritional contents show the cookies with or without walnuts. If they are with walnuts, would you know what the nutritional value be without?
Carolyn says
I don’t have the numbers without… but you could look up the nutritional info of walnuts and probably figure it out easily!
Nancy Gordon says
I love this chocolate chip cookie, but am wondering how to make it even crispier, like a traditional Toll House cookie. Would it help to add coconut flour? Or what else might be altered to get it crispier?
Carolyn says
As the title suggests, this is not meant to be crisp. Please use the search box or my recipe index and you can find many other cookies that have different textures, some of them crisp. 🙂
Jennifer says
I made these today, they were perfect! 10/10!!
Peggy Ezell mm says
I just made the chocolate chips cookies and they are Great. I froze them so I can enjoy them later.
Lynne Cannon says
Can i use granulated Swerve rather than brown swerve?
Marlene says
OMG….yes these are my go to thank you so much, so easy and so delicious!! This one really satisfies my sweet tooth!! love your recipes…
Sallyjojo says
FINALLY! I found a website that will satisfy my sweet tooth. Made these as written, ended up with 22 cookies and they are great! Thank you! I’ll be exploring your site for more!
Elizabeth says
These were wonderful, although half the flour I used was lupin flour.
Ernst says
Best tasting bakery quality chocolate chip cookie. I used Lilly’s chocolate chips, walnuts and monk fruit sweetener. I made 18 cookies and they came out perfect . Thank you.
Dianne says
Just what I was looking for. A nice easy recipe for a low carb cookie. Thanks for posting.
MaryAnn says
these cookies are delicious. Thank you!
Jesse Jane says
I made these cookies and I must say they are delicious. Even my husband loved them. First let me say that I did not weigh anything. I went by measurement. I could not find the Swerve Brown in my store so I used Truvia Sweet Complete Brown. My butter was slightly less than a half cup because that is what I had. I mixed dry and wet ingredients separately and then mixed the two together. The dough was very moist but rolled nicely into a ball and lightly flattened them. They spread out nicely on my cookie sheet lined with parchment paper. I did bake them the full 18 minutes. When I took them out of the oven to cool, I moved the parchment paper & cookies to a room temperature cookie sheet. Within 15 minutes they were ready to eat. Yum!
Loretta Fodor says
Hooray, I can eat cookies again. I was in heaven. Even my sugar-eating roommate liked them.
Carolyn says
I am so glad to hear that!
Enid says
Hi Carolyn, I recently tried your Keto Cowboy Cookies and I absolutely LOVEEED them! The chewiness from the gelatin added a unique texture that I really enjoyed. Now, I’ve been eyeing this recipe and I’m curious. If I sneak in some gelatin here, do you think it’ll give that same chewy kick? Or does this recipe inherently have that chewiness already? I’m asking because I’ve noticed with some other recipes (from other people), the cookies tend to harden after a day or two. I’m more of a soft, chewy cookie fan, so I’m always on the lookout for ways to keep that texture going.
Carolyn says
They really don’t need it.
Walanda R Moss says
I want to make sure I understand. 1 cookie is only 2 carbs? the chocolate chips say 9 carbs per tablespoon. Also I’m new to Keto so “Net carbs” different than just carbs?
Carolyn says
Please read my nutritional disclaimer at the bottom of the post, where I talk about why erythritol is subtracted.
Donna says
you subtract fiber and sugar alcohols to get net carbs
Janet says
I don’t want to rate this recipe poorly as I likely did something wrong. I weighed the butter (113g) before melting versus measured in a cup – and the dough was way too sticky. I ended up adding more almond flour – and even still I find them too sweet. That being said – I used Splenda and Brown (allulose erythritol and molasses) so it could be that I need to scale back with this brand. Not sure about the butter issue but I will try again using a measuring cup (I unwrap my butter – otherwise I would use the marker on the wrapper)
Carolyn says
Did you weigh the almond flour as well? And I do think your choice of sweetener could be part of it. Allulose makes things much softer and stickier.