These 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. And who would've thought it would be so easy to make chocolate chip cookies keto?
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 this low carb chocolate chip cookie recipe three times over the past two days, and it's safe to say they're my new favorite. I'm telling you, these are the best keto chocolate chip cookies I have ever made. 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!
Why this recipe works
- Very easy to make. This almond flour chocolate chip cookie recipe has a slightly different approach, but it makes all the difference.
- Easily customizable. For easy keto cookies, chocolate chip is amazing, but think about what other keto-friendly toppings you can incorporate into your cookie dough. How about walnuts or pecans?
- Low in net carbs. This is one of the lowest carb cookies you'll find that still tastes amazing. Each of these cookies is only 1.2 grams of net carbs, says my nutrition calculations. If you track net carbs instead of total, this is an excellent keto dessert option.
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. I wouldn't recommend swapping in coconut oil. The butter flavor is part of what makes these chewy keto chocolate chip cookies so delicious.
- Brown sweetener (Keto Friendly Brown Sugar Substitute) - Brown Swerve erythritol, and Lakanto Golden monk fruit sweetener are both excellent choices. I love the depth of flavor the brown sweetener has (just like brown sugar in regular 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. This chocolate chip cookies recipe was not intended to be made with coconut flour.
- 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- Salt is essential for balancing the sweetness in all baked goods. For the best flavor, don't skip it.
- Chocolate Chips - There are more keto-friendly sugar free chocolate chips out there than ever before. My go to is still Lily's Keto 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!)
- 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
- Preheat oven to 400°F.
- In a large mixing bowl, cream together cold butter and brown sweetener with a mixer until well combined.
- Mix in egg until dough becomes creamy.
- Switch to a spatula and mix in baking soda, salt and almond flour ½ cup at a time until well combined, stiff dough forms.
- Gently fold in chocolate chips and chopped pecans (if desired).
- Form 12 cookie dough balls using about 3 tablespoons of dough for each ball. Place on parchment lined baking sheet.
- Chill raw cookie dough for 10-15 minutes. I prefer chilling in the freezer.
- Bake cookies for 10-12 minutes, or until edges and tops brown.
- Remove from oven and let cool completely before enjoying.
Serving Size:1 Cookie
Amount Per Serving: Calories: 211Total Fat: 20.6gCarbohydrates: 13.9gNet Carbohydrates: 1.2gFiber: 3.7gSugar Alcohols: 9gProtein: 4.4g
I really think cold butter is essential to get the best low carb cookies. 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 a perfect consistency before you add the egg.
I've made this recipe with both brown sweetener and white. I love the added depth of flavor you get with brown, so I'd highly recommend it.
Chill the keto cookie 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 low carb keto 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. I'd rather underbake this keto cookie recipe than overbake it any day.
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.
Keto Chocolate Chip Cookies 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
Sugar Alcohols: 9g
Net Carbs: 1.2g
And here’s a breakdown based on the ingredients I used:
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