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 (200 g) almond flour, (200g)
- 3/4 cup (136.5 g) Swerve Brown
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1 large egg
- 1/2 cup (113.5 g) butter, melted and cooled
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 cup (90 g) sugar free chocolate chips, divided
- 1/4 cup (29.25 g) 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 1/2 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.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I have tried sooooo many keto baking recipes and am continually disappointed. I had just about given up on it until I found your site. To me, chocolate chip cookies are a big test – and I must say, these are delicious. This is the third recipe of yours I’ve tried and every single one of them has been top notch. I think you’ve cracked the code with your methods and I’m excited to try more!
I am so glad. You do know that I “wrote the book” on keto baking, right? 😉 I pride myself on knowing the science behind my ingredients compared to conventional sugar and flour. If you want a more in-depth look, you may want a copy of The Ultimate Guide To Keto Baking.
This is our go to recipe I make it weekly for my husband. Thank you!
Yay!
I made these for my husband and he said they were good but said there was a slight cooling effect…did I do something wrong?
Some people experience that with certain sweeteners. What did you use?
My cookies burnt
Were you using allulose instead of erythritol?
I love these. I did make them 3 times. The first time was fantastic. It had the texture of a cookie – amazing. But the next two times I baked them I used the same exact ingredients, brand & measurements & they came out “cakey”. Would anyone know how I managed that? Ingredients were Bob’s Red Mill almond flour, Swerve and the remaining ingredients. Thank you.
Is the Swerve different somehow? I wonder if you had an old bag (before they changed it and added allulose) and then a new bag?
This is the first keto cookie I tried. It is really good. Thanks for perfecting and sharing.
This is the first time I have ever baked with almond flour and I have to say, I cannot stop eating these cookies. Thank you for the recipe.
Great to hear!
yum!! delicious!! my carb loving cookue monster husband loves them!! thanks for all the delicious low carb recipes!!
The newer Swerve Brown now has some added allulose to it. Will this effect the cookies, making them too soft?
Hi Carolyn
I haven’t tried this newer recipe but I’m going to. Can I use Lakanto brown sugar substitute instead of Swerve brown? It’s erythrytol with monk fruit.
If it makes a difference in texture I’ll go with Swerve.
Thank you for all of your fabulous recipes.
Yes, it will be fine.
So delicious!
Amazingly delicious and super easy to make! I will be definitely making these again!
Hi Carolyn,
Thank you for all these cookie recipes in one place. I am a little confused about the use of collagen peptides peptides. Your recipe says it makes them chewy but does not have it listed as an ingredient. Can you recommend how much to use in the cookie batter? I find cookies made only with almond flour are too soft and crumbly. They fall apart.
Thanks,
Mary Conner
Sorry for the confusion! This recipe doesn’t contain it… many of my other chewy cookie recipes do. :). But if you want to try it, you can reduce the almond flour by 1/4 cup and use 1/4 cup collagen.
@ Carolyn, do you mean collagen or whey protein isolate? (which you use in a lot of newer recipes)
This must be a very early recipe? As it has the brown swerve which now has allulose in it, so I’m already subbing your brown sugar substitute.
I “need” to make these now!!!! I’m having a choc chip cookie craving!
I’m giving 5* as your recipes never fail and are always great!
Did you try the collagen in the recipe? How did it turn out?
Very good cookies
Yummy!
Such a fantastic chocolate chip cookie. I made them this morning and the fresh baked aroma filled my home. The cookies are fast to make, no machines needed. They are soft, flaky and moist. I really need to be careful or I’ll eat the entire batch myself. dangerously good.