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.
Kat says
I’ve been eating keto/diabetic based cooking for years now and not only are these excellent keto cookies but just delicious cookies in general! You wouldn’t even think that they are low sugar and low carb. I add about 1-2 tsbp of cream to mine and wow so so good!
Carolyn says
Thank you!
Kim says
Have you tried chilling the dough before backing? Would this keep them from spreading as much?
These are delicious I followed and used the exact ingredients except the chocolate chips because I love Ghirardelli dark chips..
Carolyn says
If they are spreading too much, you don’t have quite enough flour. Try adding another tablespoon or so.
Michelle says
Delicious fast and Easy! My non KETO Loving husband loves these. We make them couple times a week!
Loretta Durham says
These cookies are wonderful!!! and so easy to make! Love them!!!
Kirsten says
Just here to say that not only were these a breeze to make, they turned out so delicious! You’d never know these were keto. Thank you!
JohnnyBinAZ says
Peanut flour? I have a bag of peanut flour I want to use up!
Jody says
These have become a family favorite. Now, take a step on the wild side. Crumble up that leftover bacon with those chocolate chips because, bacon!
Carolyn says
Yum!!!
Linda Phillips says
Just baked these, using a few chopped macadamia along with the choc chips. Delicious!
Cat Thompson says
Hands down, THE best chocolate chip cookie, and I’m sure I’ve just about tried them all. Perfect texture, and they taste just like the real thing. Two things I changed. First, even after weighing the almond flour to 200 grams, the dough was a little too wet and gooey. I ended up adding about 2 Tb additional almond flour, eyeballed, to make the dough scoopable. Also, because I wanted to help the chewiness along just a little, I added 1/2 TB powdered beef gelatin. Thank you for this remarkable, outstanding recipe!
Carolyn says
I am so glad!
Deb Vaughn says
We loved them. We added more chocolate chips n more walnuts n they were perfect!
Liz says
I cannot overstate my thanks for this recipe! It is absolutely wonderful. I followed the recipe exactly (down to measuring my almond flour), and my cookies were done in 14 minutes. Super easy, super delicious. Thank you so much!
Carolyn says
Thank you!
April Walker says
Delicious simple chewy chocolate chip cookie recipe. My family prefers this recipe over the high sugar recipes! Great job, Carolyn!
debra krupp says
Yum!!!
Pam says
I experimented with dried cranberries (your recipe) and Lily’s white chocolate chips in place of chocolate chips and worked beautifully. I love the chocolate chips too! Thanks for all the work you do to provide amazing sugar free recipes!
Carolyn says
Want to hear something crazy? I literally have a recipe coming on Thursday for White Chocolate Cranberry Cookies, using this as the base! Mine also have walnuts…
Shelby Schmitt says
Could you bake these in a pan for cookie bars (and if so, what size pan would you recommend) rather than individual cookies? Love your site and use many of your recipes…thank you!!!!
Carolyn says
Yes, absolutely. Go 9×9 for thinner bars (will bake faster) or 8×8 for thicker bars (a bit longer baking).
Deb says
Best cookies ever!!
Lisa Ketcherick says
ok.. followed the recipe exactly but mine spread out a lot and started turning brown after 5 minutes..I use Blue Diamond finely sifted almond flour and Besti brown (monk fruit/ allulose blend).. the sugar is probably the problem? Although in the conversion chart it’s a 1:1 ratio. Not sure what I did wrong..
Lisa Ketcherick says
I made these again with 200 g of almond flour and Swerve brown.. came out perfect, just like your picture! (I lowered my convection oven to 300°) Thank you!!
Carolyn says
Yup, the sweetener is DEFINITELY the issue. Allulose does not bake the same way as erythritol at all. Please read this article for an in-depth look at sweeteners. It’s why I write about it in every post as well. https://alldayidreamaboutfood.com/best-keto-sweeteners/
Heide Bennefield says
I followed the instructions and ingredients as written the first time and had the same result as you did. The second time I tried it, I refrigerated my cookie dough balls until they were cold and used cold cookie sheets to bake them. I worked out much better and was more like a traditional cookie. (I also doubled the vanilla the second time… personal preference.
Elizabeth says
Is there a way to substitute the eggs in this recipe?
Carolyn says
Not in this recipe, no.
Kristina says
These are so very tasty. I feel like I am doing something wrong as I don’t think they are like yours. I used extra fine almond flour, I weighed it out to 200 grams, measured out the other ingredients and the only other thing I do different is use ghee. I can’t have dairy. I leave them in for 18 minutes and cool as per your directions. They aren’t chewy or crunchy.
Carolyn says
They aren’t supposed to be crunchy, so if that’s what you’re looking for, this is not the cookie recipe for you. Ghee, however, does change the texture because it has no milk solids.
Michelle says
I halved the recipe to try it out and forget to half the butter and they still came out fantastic! the best keto chocolate chip cookie I have ever tried even my non keto son in law loved them!
Carolyn says
Wow! I would have thought they would melt away with that much butter. 🙂
Ermeess Rivera Faris says
Truly excellent! will add walnuts on next round. Already sharing recipe with my sisters.
Carol says
Made these exactly as instructed. Turned out perfectly.