Keto Chocolate Chip Cookies

By Rena Awada | Updated On December 17, 2023

This Keto Chocolate Chip Cookie recipe makes about 16 cookies that are crispy on the outside, soft on the inside and so delicious you won’t be able to stop at just one! They are low in carbs and sugar making them the perfect keto snack.

keto cookies recipe top view with a side of milk


We loved how these Keto Chocolate Chip cookies turned out! These easy-to-make Keto Cookies are low in carbs, made with healthy ingredients, and gluten-free. They are made with a combination of almond and coconut flour and other healthy and simple pantry-staple ingredients. So soft and chocolatey you won’t be able to eat just one! Perfect for those who always have a sweet tooth but looking for a low-carb desert while on a keto-diet.

If you’re looking for other delicious keto recipes, why not also try my Easy Peanut Butter Keto Cookies or my Keto Peanut Butter Fudge?

why you will love this recipe

  • The perfect texture. They are so yummy, smell heavenly, soft on the inside, and crispy on the outside!
  • Loaded with chocolate chips. Every one of these Keto Cookies is packed with melty, chocolate chips.
  • Sweet and salty mix. Each Cookie is topped with some flaky sea salt, which balances out the sweetness perfectly.
  • An easy cookie recipe. Simple to prep, with only a handful of ingredients. You’ll have a big batch ready in 30 minutes!
  • Sugar-free cookies. Made with sugar-free chocolate chips and granulated erythritol, these cookies are still delightfully sweet.

ingredients Needed

  • Butter or Vegan Butter: Ideally use a good quality, grass-fed, butter. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly.
  • Almond Flour: Give the body of the cookie without the added carbs, you may also use almond meal.
  • Coconut Flour: Ensures that the cookies aren’t too grainy and gives them a bit of a tropical flavor.
  • Baking Soda: This ensures that the cookies rise and have a light texture.
  • Granulated Erythritol: If you are not using 100% pure erythritol, your cookies will not flatten completely, but you can easily use a fork to flatten them during the cooking process.
  • Shredded Unsweetened Coconut: To give the keto cookies a bit or a tropical flavor.
  • Eggs: This will help bind the ingredients together.
  • Sugar-Free Chocolate Chips: I love Lily’s chocolate chips, but you can use whatever brand you prefer.
  • Flaked Sea Salt: To balance out all the other ingredients.

how to make this keto chocolate chip cookies Recipe

  1. Make the cookie dough: Mix softened butter with the erythritol using a handheld mixer in a medium-large mixing bowl. Then add in the eggs, followed by the remaining ingredients. Chill in the freezer for 15 mins.
  2. Portion out the dough: Use a 1 ½ inch cookie scooper to drop cookie dough balls onto the baking sheet about 2 inches apart. Add extra chocolate chips now on top of the cookie dough balls if desired.
  3. Bake: Bake for 12-14 minutes or until edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to continue cooling.
  4. Serve: Sprinkle with sea salt, serve and enjoy!
top view of keto cookies garnished with sea salt flakes

Expert tips

  • Make sure your butter and eggs are at room temp. This means they’ll incorporate into the dough better.
  • You can swap the butter out for ghee.
  • If the cookies don’t drop into cookie shapes in the oven within the first 5 minutes, you can easily press them down with a fork midway through cooking.
  • Use a wire rack to help the cookies cool properly, so they won’t have a soggy base.
  • You can swap the chocolate chips for walnuts if you like.
  • You can omit the sea salt if you wish, but it does add a lovely flavor profile.
  • These Keto chocolate chip Cookies are done when the edges are starting to brown. They will still be lovely and soft on the inside!
  • If you want crispier Cookies, bake them for a little bit longer. Remove from the oven when the edges go a little darker brown.
  • Sweetener: for brown sugar replacement/substitutes, we used Granulated Erythritol, you may look into monk fruit sweetener, swerve brown sugar, or any other keto-approved sweeteners.
  • Remove the cookies from the oven just when they start turning golden brown
bite taken off one cookie

Frequently Asked Questions

Can I eat cookies on the Keto diet?

If the cookies you are having are keto-friendly, meaning they are low in carbs the answer is yes! You can certainly have keto cookies when you are on a keto diet. These Keto Chocolate Chip Cookies are keto-friendly and low in carbs because we used sugar-free chocolate chips. Go right ahead and indulge.

What kind of chocolate can I eat on Keto?

Some wonder if chocolate is allowed on a ketogenic diet. So long as they are sugar-free like what I used on my Keto chocolate chip recipe or it is dark chocolate that consists of at least about 70% cocoa solids. Even better to use 100% Unsweetened Chocolate.

Do sugar-free chocolate chips taste different from regular chocolate chips?

They may taste slightly different, but we think they are a satisfying alternative to the kind with sugar!

Can I use almond meal instead of almond flour in keto baking?

Almond meal is coarser than almond flour, which may affect the texture of the cookies. It can be used, but the result may be denser.

Serving Suggestions

These keto chocolate chip cookies would be great on a dessert platter with other keto sweet treats. Here are some of our favorites:

side view shot of one cookie on cooling wrack

Storage Recommendations

Here’s how to store your keto cookies so you can enjoy a guilt-free sweet treat throughout the week.

  • Room Temperature: These Keto Chocolate Chip cookies will store perfectly on the counter for a few days in an airtight container.
  • Refrigerate: If you want them to last longer, they can be kept in the refrigerator for 10 days.
  • Freeze: If freezing, be sure to wrap them in parchment paper and not plastic wrap, this will keep them from getting soggy.
top view and close up of cookies

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side shot of a single cookie on a wire rack next to 3 other cookies in the background with a cup of milk

Keto Chocolate Chip Cookies Recipe

These Keto chocolate chip cookies are low in carbs, crispy on the outside, and moist on the inside. Easy to make and ready in 30 minutes.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 149kcal
Author: Rena

Ingredients

  • ½ Cup Butter or vegan butter works as well
  • 1 Cup Almond Flour
  • 3 Tbsp Coconut Flour
  • 1 Tsp Baking Soda
  • ½ Cup Granulated Erythritol
  • ½ Cup Shredded Unsweetened Coconut
  • 2 Eggs
  • ½ Cup sugar-free chocolate chips + more for topping if desired
  • Flaked sea salt for topping

Instructions

  • Chop the butter into small pieces and place them in a microwave-safe bowl.
  • Soften butter in the microwave for 10-15 seconds. Remove and add the granulated erythritol and beat using a handheld mixer until well combined.
  • Add in the eggs and beat just until combined. Mix in the remaining ingredients until a dough forms. Chill dough in the freezer for 15 minutes.
  • Preheat oven to 350 F and prepare a baking sheet with parchment paper.
  • Use a 1 ½ inch cookie scooper to drop cookie dough balls onto the baking sheet about 2 inches apart. Add extra chocolate chips now on top of the cookie dough balls if desired.
  • Bake for 12-14 minutes or until edges is golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to continue cooling

Notes

  • Make sure your butter and eggs are at room temp. This means they’ll incorporate into the dough better.
  • You can swap the butter out for ghee.
  • If the cookies don’t drop into cookie shapes in the oven within the first 5 minutes, you can easily press them down with a fork midway through cooking.
  •  If you are not using 100% pure erythritol, your cookies will not flatten completely.
  • Ideally use good quality, grass-fed, butter. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly.
  • Use a wire rack to help the cookies cool properly, so they won’t have a soggy base.
  • You can swap the chocolate chips for walnuts if you like.
  • You can omit the sea salt if you wish, but it does add a lovely flavor profile.
  • These Keto Cookies are done when the edges are starting to brown. They will still be lovely and soft on the inside!
  • If you want crispier Keto Cookies, bake them for a little bit longer. Remove from the oven when the edges go a little darker brown.

Nutrition

Calories: 149kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 205IU | Calcium: 20mg | Iron: 0.8mg
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Reader Interactions

Comments

  1. Andrea says

    Can the batter be saved for later? Like in the freezer. Even though they are healthy I have such a sweet tooth that they’ll be gone in a day or two. lol

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