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Easy Keto Chocolate Chip Cookies

These Easy Keto Chocolate Chip Cookies are a gooey, chocolatey low carb dream. So simple to make, and only 12 minutes to bake, this might just become your new go-to recipe!

Chocolate chip cookies are the ultimate dessert, low carb or not. You can't really beat this classic treat.

There are so many amazing keto cookies recipes out there, largely because cookies (and especially chocolate chip cookies) are the ultimate comfort food. 

My go to recipe was always the keto peanut butter chocolate chip cookies I posted a while back, but I wanted to make an even more simple chewy keto cookie that didn’t use the somewhat controversial ingredient peanut butter.

I’ve now made these easy keto cookies three times over the past two days and it's safe to say they’re my new favorite. If you're a fan of gooey and chewy cookies, this recipe will suit you well! 

Be sure to check out some of the other great recipes for keto cookies out there!

Low Carb Butter Pecan Cookies from All Day I Dream About Food, Chewy Keto Chocolate Chip Cookies from Keto Connect, Low Carb Snickerdoodles from That Low Carb Life and Keto Peanut Butter Cookies from For Frying Out Loud.

Why this recipe works

  • Very easy to make. This recipe has a slightly different approach, but it makes all the difference.
  • Easily customizable. For keto cookies, chocolate chip is amazing, but think about what other keto-friendly toppings you can incorporate into this recipe. How about walnuts or pecans?
  • Low in net carbs. Each of these cookies is only 1.2 grams of net carbs per my calculations. If you track net carbs instead of total, this is an excellent keto dessert option.

Keto Chocolate Chip Cookies Ingredients 

brown swerve in yellow measuring cup. i recommend using brown sweetener for keto chocolate chip cookies over white granular or powdered.

All you need for these easy keto chocolate chip cookies is:

  • Cold butter - Most bakers recommend using unsalted butter for baking because it allows you to control the amount of salt in the recipe easier, but I always prefer salted butter because of the extra flavor.
  • Brown sweetener (Keto Friendly Brown Sugar Substitute) - Brown Swerve and Lakanto Golden are both excellent choices.

    I love the depth of flavor the brown sweetener has (just like brown sugar in regular flour chocolate chip cookies) and I highly recommend using it for this recipe rather than regular granular Swerve.
  • Egg - This recipe uses one large egg.
  • Almond Flour - I prefer a blanched, finely ground almond flour like Blue Diamond.
  • Baking Soda - It's what gives these keto cookies their rise. Be sure to check the dates on your baking soda to make sure you're not using an old batch. The longer leaveners like baking powder and baking soda sit in your cupboard, the less effective they are.
  • Salt
  • Chocolate Chips - There are more keto-friendly sugar free chocolate chips out there than ever before. My go to is still Lily's Chocolate Chips, but this recipe should work with whatever your favorite brand is.
  • Chopped Pecans - (optional, but I love what nuts add to chocolate chip cookies!)

Recipe Notes

plate of keto chocolate chip cookies

I really think cold butter is essential to get the best cookie. It’s very hard to “cream” it with the sweetener, but just do your best and keep the mixer as low as it’ll go. You’ll end up with cold little butter balls and that’s the perfect consistency before you add the egg. 

I’ve made this recipe with both brown sweetener and regular. I love the added depth of flavor you get with brown, so I’d highly recommend it. 

Chill the dough. Don't skip this one. I put the tray in the freezer (after forming the balls) for about 10 minutes. This helps to avoid melty cookies once they go in the oven.

These cookies bake FAST. Be sure to keep an eye on them because the oven is really hot. When they start to get brown on the edges and tops is when I take them out. 

They’ll be really gooey when you take them out, but they’ll continue to cook as they cool which will give you the texture you’re looking for. Use caution because there is an egg in this batter, but it should be sufficiently cooked. 

As is true with pretty much all keto desserts, they taste even better the next day! You can store these cookies in the fridge or cover them and leave them out.

Nutrition Information

This recipe makes 12 cookies that are about 3 tablespoons of batter each. For one cookie you’re looking at:

Calories: 211 Calories
Total Carbs (including erythritol): 13.9g
Fiber: 3.7g
Sugar Alcohols: 9g
Net Carbs: 1.2g
Protein: 4.4g
Fat: 20.6g

And here’s a breakdown based on the ingredients I used:

If you like this recipe, you might also enjoy

Keto Chocolate Cake

Keto Peanut Butter Chocolate Chip Cookies

Keto Brookies - brownies and cookies all in one!

If you’ve tried these keto chocolate chip cookies or any other recipe on my site, let me know in the comment section how it turned out. We love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK and INSTAGRAM to see more amazing recipes!

Yield: 12 Cookies

Easy Keto Chocolate Chip Cookies

Easy Keto Chocolate Chip Cookies

These Easy Keto Chocolate Chip Cookies are a gooey, chocolatey low carb dream. So simple to make, and only 12 minutes to bake, this might just become your new go-to recipe!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • ½ Cup (1 Stick) Cold Butter (cut into several pieces)
  • ½ Cup Brown Sweetener
  • 1 Large Egg
  • 1 & ½ Cups Almond Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ Cup Sugar Free Chocolate Chips
  • ½ Cup Chopped Pecans

Instructions

  1. Preheat oven to 400°F.
  2. In a large mixing bowl, cream together cold butter and brown sweetener with a mixer until well combined.
  3. Mix in egg until dough becomes creamy.
  4. Switch to a spatula and mix in baking soda, salt and almond flour ½ cup at a time until well combined, stiff dough forms.
  5. Gently fold in chocolate chips and chopped pecans (if desired).
  6. Form 12 cookie dough balls using about 3 tablespoons of dough for each ball. Place on parchment lined baking sheet.
  7. Chill raw cookie dough for 10-15 minutes. I prefer chilling in the freezer.
  8. Bake cookies for 10-12 minutes, or until edges and tops brown.
  9. Remove from oven and let cool completely before enjoying.

Nutrition Information:

Yield:

12

Serving Size:

1 Cookie

Amount Per Serving: Calories: 211Total Fat: 20.6gCarbohydrates: 13.9gNet Carbohydrates: 1.2gFiber: 3.7gSugar Alcohols: 9gProtein: 4.4g

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Gail

Saturday 19th of November 2022

My husband’s favorite cookies are chocolate chip. He really enjoyed these, I added a tsp of vanilla and used the pecans too. Thanks for the recipe and macros.

Heidi Fields

Wednesday 9th of March 2022

Omg these turned out amazing I added walnuts to mine instead of pecans but they were delicious

T

Sunday 23rd of January 2022

I will never work with cold butter for cookies again! This took forever to mix! Otherwise good recipe.

Jessica

Thursday 7th of January 2021

If I only have granular swerve (not brown) is the measurement the same?

Teresa

Wednesday 6th of January 2021

Trying to find a way to tell everyone how good these are without hyperbole. "The best thing I've ever found on the web" may be a bit over the top

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