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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This was my first attempt and I am very pleased with the results. More importantly, the directions were clear especially the almond flour, swerve mixture tip (i probably would have skipped over this if it wasn’t pointed out).
I do wonder if I made them too thick as when I broke the first open, it seemed maybe less cooked than the outside. The taste is lovely though! Thank you so much! I enjoy baking, making etc and your blogs have given me such hope that I would be having to eat of if prepackaged food, that I can enjoy homemade again!
I gave them a 3 only because the time of cooking was way off. Yes I know ovens vary and I should be more Mindful of what’s baking in my oven. I was trustful that using the minimum time was appropriate. The cookies burned. I will make these again and cook for 10 minutes . It also does not state if the swerve brown should be packed or loose 3/4 cup. Those are my only vices.
It’s not actually off at all. If you read the comments, you will see that most people have made these without any issues.
I apologize about a question already. If I freeze them prior to baking do I need to thaw them before I bake them? If not, what temp is best for baking frozen dough?
Yes, always thaw them first.
Hello Carolyn…
Thank you, thank you, thank you for your time and effort in creating and perfecting these incredible Keto recipes for the rest of us! I tell EVERYONE I know about your recipes and I share your videos. When I share, I say, “You gotta try Carolyn’s recipe for…”, so I think my friends think you and I are real life friends.???? Anyway, I’m a busy theatre arts teacher trying to eat right and make better, healthier choices…and your recipes are helping me make that much easier and tastier!
I love it! thank you.
Awesome cookies! I have made these twice now. I made the last batch to take on a camping trip and they held up perfect, and tasted great for days.
Perfection!!
This recipe is awesome, however, I used a whole bag of Lillys Chocolate baking chips and I used chopped pecans instead of walnuts.
I pressed the batter in a square baking dish, and when cool, I cut it into brownie size squares. Absolutely delicious!
My daughter is diabetic and I gave her one and it had no effect on her blood sugar, and she was elated that she could have a sweet treat and stay on track with her Doctors.
Thanks so much for sharing these recipes with everyone.
Sincerely,
Ruthie
Glad you enjoyed it!
Oh my!! These were the best keto chocolate chip cookies!! And so easy to make…no mixer! I used my cookie scoop and got a lot more cookies but that’s not a bad thing! Thank you so much for the recipe. So many times you spend a small fortune on ingredients and find you will never make that again. Not so with these!
I just made these chocolate chip cookies. They are awesome. I think I’ve found my new desert.
You were not kidding when you said this the only chocolate chip cookie recipe we’ll need! These are to die for! Turned out perfectly! So soft and chewy. Yum! Can’t wait to deliver some to my keto friends tomorrow! 🙂
Loving these cookies thank you so much! I was wondering if you knew whether they could be made with coconut oil instead of butter? Karen 🙂
They should be able to but they may not spread quite as nicely. There is just a thing that butter does in baking that other oils can’t do…
I’ve been using monkfruit for my husband’s iced tea which he likes. In cookies, it’s a bit weird so I’m going to try the Swerve you have in this recipe. I need to use up regular chocolate chips I have. Would they work ok in this recipe? Thanks!
The best low carb cookies I’ve made, delicious ????
This is the third keto/low-carb choc chip cookies recipe I’ve tried and WOW!! No comparison with the other two; super delish!! Even the dough tastes great! 😉 Thank you so much.
That’s fabulous to hear!
I made these today and cant believe how good they taste.
So glad!
I’ve tried other keto cookie recipes and this by far is the BEST! The thing only thing I modified was to brown the butter and add a bit more pecans. Thank you!
So glad!