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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Wow! These are amazing!
My favourite
Thank you!
Fairly good cookie but I am dying for a crisp crunchy low carb Chips Ahoy cookie. But I’m not sure that here is such a thing.
Do you have a good suggestion for a butter substitute in this recipe? (For cholesterol reasons.)
Sounds like you need to experiment. 🙂
These are the best Keto chocolate chip cookies I have ever made and I have tried a LOT of recipes over the years of being Keto. I went exactly by your recipe except I used more Lily’s than you used. So happy to find keto cookies that are chewy.
This is a good recipe, but i have a question. I know some things you recommend using the swerve sweetener, because of browning, crisping, etc. I have read a lot of warnings about erythritol lately. I still use a little bit, but mostly use allulose/monk fruit. I use to use bocha sweet but its pretty expensive. do you have an opinion about this erythritol warning? and what would be the 2nd best recommendation for these cookies.
I think a lot of us are concerned about this and would like to know the answer to this question.
https://alldayidreamaboutfood.com/is-erythritol-safe/
Carolyn, We made these cookies yesterday and they were fabulous. They were the best low carb cookies I have ever eaten. We plan on making these cookies frequently. Thank you.
Thank you!
I made a batch of these tonight. I was out of butter, and so I used margarine. They seem to have done ok, and I got 21 cookies! yay Because of the margarine, I was afraid to make more, but I will now! Thanks for all the wonderful recipes! I love them.
I can’t wait to make these!
They sound soo good! Do you have a recipe for keto key lime pie? My hubby loves them but has to watch his sugar now … so I want to surprise him with his favorite pie
I sure do! https://alldayidreamaboutfood.com/keto-key-lime-pie/
The cookies taste amazing. So easy to make too. We have pecans in the freezer so we use those instead of walnuts. Thank you for all the great recipes. Back when Atkins started we didn’t have recipes to make our own food.
I’m going to try these tomorrow. I was going to make regular chocolate chip cookies for Christmas and never got the time but I would much rather make keto or low carb!
But I am using regular chocolate chips as they have zero or very low net carbs.
I can’t wait to try this!! your website is one of my most favorite low carb websites for the past… could it be 10 years? ☺️
Thank you for all of the recipes!
Delicious but I used the new swerve and they browned very fast.
These are very good. We are traveling in our camper and our stove is not working correctly so I made them in the air fryer. They came out very dark. I baked them at 300 for 11 minutes, probably could go 10 minutes, next time! They are still good with milk or coffee. Thanks!
You should check out my new recipe for air fryer chocolate chip cookies… they will probably work better!
These wonderful cookies are my family’s favorite chocolate chip recipe – even for the ones who don’t need to eat low-carb or keto! Thank you for this recipe, Carolyn!!
I am so glad!
Simple and amazing! My wife and i are watching glucose levels, and she has quite a sweet tooth. I just found this site and this my second recipe. It was so easy to make and bake, and it turned out so well. I may have over-browned them a bit, but it added a nice nutty crunchiness (I only did 15 minutes, so my oven is likely running hot). I made 18 from the batch, and they are the perfect size to satisfy a craving. I used chopped pecans, which really gave it a kick for us! Next time I will cut the chocolate a bit, and add more pecans. This is a keeper! Thanks for making this 1M times to work out all the kinks.
Thanks so much!
This is a very tasty cookie and I have baked it over and over, BUT now since I have had pancreatitus and have to cut fat, I don’t see how I can use this recipe anymore, since it has 14g of fat in EACH cookie. Any helps for me?