Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

These low-carb keto chocolate chip cookies are simple to make, delicious, and kid-approved! All you’ll need is a single bowl. I recommend a nut-free alternative to the almond flour in this recipe.

This recipe for Keto Chocolate Chip Cookies is amazing! These low-carb cookies are filled with dark chocolate chips and nuts, and each one has just approximately one total carb!

I’ve been working on the incredible Keto Chocolate Chip Cookies for some time, and I’m finally ready to share them with you! These cookies contain all the qualities that I look for in an excellent handmade chocolate chip cookie. They’re soft and chewy on the outside and soft on the inside, and they’re loaded with dark chocolate! You’ll have a hard time accepting these cookies are low-carb!

Keto Desserts Cookbook: Click Here

keto chocolate chip cookies

Keto Chocolate Chip Cookies

Low-carb cookies are made the same way as normal chocolate chip cookies, but instead of wheat flour, almond flour is used. Erythritol, a keto-friendly sweetener, can be used in addition to normal sugar. I recommend using 100% erythritol, which can be found in the ingredients list. This recipe does not call for liquid stevia or liquid monk fruit.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 21
Calories 131 kcal


  • ¾ cup Softened butter or coconut oil
  • cup Granular Sweetener
  • 2 pcs Eggs
  • 2 tsp Vanilla Extract
  • 3 cup almond flour
  • ½ tsp Baking soda
  • ½ tsp Kosher salt
  • ½ 9 oz Bag Sugar-free Chocolate Chips


  • Preheat the oven to 180 C. Set aside a big tray or cookie sheet covered with parchment paper.
  • Mix the cashew butter, sugar syrup, egg, and baking soda in a large mixing bowl and mix thoroughly. Mix the chocolate chips and fold them in. Refrigerate for at least 30 minutes after covering the bowl.
  • Take the mixture out of the fridge and set it aside. Form 12 little cookie dough balls using your hands. Place each ball on the prepared baking sheet and push it into a thick cookie sheet. Bake for 10-12 minutes, or until the sides begin to brown gently.
  • Remove from the oven and cool fully on the cookie sheet.


Almond Flour-Free Version: Almonds are unbearable to a lot of individuals. Use the same quantity of sunflower seed flour instead of almond flour for an almond flour-free option. It costs about the same as almond flour.
Lily’s Chocolate Chips aren’t available? If you can’t locate sugar-free chocolate chips, use a 70 % of global dark chocolate bar that has been cut into bits instead. You could need two.
Mixing – This recipe has evolved into a dump recipe since it works perfectly even if all of the ingredients are put into a large mixing bowl and mixed together.
Cookie Scoop – Makes sure keto chocolate chip cookies are perfectly even. If I use my cookie scoop, I always get 21 cookies. I included a link to the one I used in the recipe.
Checking for Doneness – The bottoms of these keto cookies get brown, while the tops turn somewhat brown. After 12 minutes, mine have always been perfect.
Freezing – I’ve had these in the freezer for months and they’re still delicious. I freeze them entirely for 2 hours on a sheet tray, then transfer them to a freezer-safe container or bag. I take one out of the freezer when I’m ready to have a cookie, and they’re delicious right out of the freezer.
Please note that to get an exact carb count, you must remove the erythritol in the sweetener as well as the fiber in the lily’s chocolate chips. This is something I’ve done with my nutrition information.
Nutrition Value:
Serving: 1 serving | Calories: 131kcal | Sodium: 35mg | Potassium: 122mg | | Calcium: 12mg | Iron: 1mg | Fiber: 3g |Carbohydrates: 5g | Protein: 4g | Fat: 11g | Vitamin A: 23IU

Keto Desserts Cookbook: Click Here

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