Keto Chocolate Chip Cookies

The best recipe for delicious chocolate chip cookies that you can enjoy on the keto diet!  These keto chocolate chip cookies have crisp edges and a chewy center, with that classic bakery flavor! They come together in one bowl, so they’re perfect to make for a last-minute treat. As always, they are grain-free and low carb!

chocolate chip cookies made with almond flour

Keto Chocolate Chip Cookies

Chocolate Chip cookies are, to me, the quintessential cookie.  Few things smell as delicious as a pan of freshly baked chocolate chip cookies. These low-carb cookies are the perfect sweet treat for any occasion. You can enjoy them after dinner, or serve them as a healthy after-school snack to your kids.

One of the best things about this recipe is that it uses common keto-friendly ingredients. And, it can be made all in one bowl.  These keto chocolate chip cookies are crisp outside and soft inside. They can be stored at room temperature for up to 1 week.  Bonus, they’re only 2 net carbs per cookie!

Some of my other favorite low-carb cookie recipes are my Keto Peanut Butter Cookies which are made with only 3 simple ingredients. I also love the Chocolate Oreo Keto Cookies which have a nice crispy texture and rich chocolatey taste! And who can say no to Keto No-Bake Cookies with Chocolate, Almonds, and Coconut? They’re just so easy to make!

keto chocolate chip cookies

How to Make Keto Chocolate Chip Cookies

This recipe is simple to make, and hard to mess up!

The technique for these keto chocolate chip cookies is simple.  As with a traditional chocolate chip cookie recipe, it starts with creaming the butter with the low-carb sugar substitute. Creaming is an important step for keto cookies because it aerates the batter, giving lift and lightness to these cookies.

After the butter and sugar mixture is nice and light, you’ll beat in the eggs and vanilla. Next, stir in the dry ingredients and fold in the chocolate chips.

I like to use a cookie scoop to portion the dough onto a baking sheet lined with parchment paper.  The cookie scoop is a mess-free way to divide the dough.  Plus, it will give you even, consistent portions — something that matters if you are trying to track your carbs accurately.

 

low-carb chocolate chip cookies made with almond flour

Ingredients in Keto Chocolate Chip Cookies

As with any low-carb recipe, we’ll make some ingredient substitutions to keep things keto.

  • Almond flour. Instead of using wheat flour, these keto chocolate chip cookies are made with almond flour.
  • Sweetener.  Instead of white or brown sugar, we’ll use erythritol sweetener.  My favorite erythritol sweetener is Swerve, which makes regular granulated sweetener, a “brown sugar” version, and a “powdered sugar” version.  
  • Chocolate. I like to use Lily’s chocolate chips for this recipe — but you could just as easily use a chopped up sugar-free chocolate bar if you want to instead.

 close up of a keto chocolate chip cookie

Tips for the Best Keto Chocolate Chip Cookies

Here are a few tips you can use to make these keto chocolate chip cookies.

  • First, make sure that the butter is at room temperature before creaming. 
  • Second, make sure to whisk all of the dry ingredients together first, before you add them to the butter and sugar mixture. This will help break up any lumps in the almond flour, and evenly distribute the xanthan gum and baking powder.
  • Third, try using a cookie scoop to portion the dough. I find that a 2 tablespoon cookie scoop is perfect. It makes dividing the dough fast and easy. And, I love how each cookie is almost the same size. This makes the cookies bake more evenly, and make it easier to keep track of carbs.
  • After they’re done baking, these cookies will come out of the oven very soft. Resist the urge to bake them longer than necessary, because over-baking will make these cookies a bit crumbly.
  • Let the cookies cool for up to 10 minutes on the cookie sheet.  They will firm up and then can be transferred to a cooling rack after about 10 minutes.

Storing and Freezing Keto Cookies

Store these keto chocolate chip cookies in an airtight container at room temperature for up to a week.

You can also freeze the raw cookie dough before you bake it.  If you want to freeze a batch of dough, you can either divide it into balls before freezing or freeze it in a log.  Either way, you will need to thaw it in the fridge before using.

stack of keto chocolate chip cookies

More Keto Cookie Recipes

Some of my other favorite low-carb cookie recipes are my Keto Peanut Butter Cookies which are made with only 3 simple ingredients. I also love the Chocolate Oreo Keto Cookies which have a nice crispy texture and rich chocolatey taste! And who can say no to Keto No-Bake Cookies with Chocolate, Almonds, and Coconut? They’re just so easy to make!

Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

Yield: 18
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The best recipe for delicious chocolate chip cookies on the keto diet!  These keto chocolate chip cookies come together in one bowl, so they’re perfect to make for a last-minute treat. As always, they are grain-free and low-carb!

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup Swerve Brown Sugar
  • 1/2 cup Swerve Granulated Sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 3/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup Lily's chocolate chips

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Add almond flour, baking soda, salt, and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in both sweeteners and continue to cream until light and fluffy.
  4. Add in eggs and vanilla extract, and mix well to combine.
  5. With your mixer on low, add in the flour mixture, mixing until just incorporated. Stir in chocolate chips.
  6. Use a cookie scoop or a 2 tablespoons to divide the dough. Place the dough onto the cookie sheet, and flatten the dough slightly.
  7. Bake for 12-13 minutes until golden brown around the edges.
  8. Allow the cookies to cool completely on the cookie sheet. Store in an airtight container for up to 3-4 days.

Notes

The pre-shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Note: The nutrition information subtracts any carbs coming from erythritol in the Swerve and Lily's chips.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 124 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 41mg Sodium: 111mg Carbohydrates: 2g Net Carbohydrates: 1g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 2g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.

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