Keto Low-Carb Soft and Chewy Chocolate Chip Cookies is the best quick and easy cookie dough recipe. These cookies are gluten-free and practically zero and no carb with only 1 gram of net carbs! This dessert is perfect for ketosis and the ketogenic diet.
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Calories: 176 Fat: 17G Net Carbs: 1G Protein: 4G
Macros are provided as a courtesy and calculated using MyFitnessPal. Calculate your specific macros using the exact brand ingredients you use and the macros calculator of your choice.
These keto chocolate chip cookies are SIMPLE. They are super easy to make. I absolutely love bringing quick and easy recipes to this blog every week. Simple means you won’t need a standing mixer for this recipe! If using one is your thing, go ahead! But it isn’t necessary.
Here’s what I love about the keto lifestyle. So many ingredients are right at your fingertips within your own home for recipes. My keto desserts such as Keto Cheesecake, Keto Cheesecake Fat Bombs, and Keto Brownies all use the same type of ingredients: Almond Flour, Swerve Sweetener, and Lily’s Dark Chocolate Premium Baking Chips.
I didn’t have to go to the store for a single item while testing and developing this recipe.
These are the ingredients and equipment you will need.
Silicone Baking Mats. I will never use parchment paper again! These yield much better results.
Swerve Sweetener. I prefer this sweetener to stevia. It tastes like real sugar and measures like real sugar.
Lily’s Dark Chocolate Premium Baking Chips. These chocolate chips have an awesome set of macros! I prefer these over cacao nibs.
Swerve Sweetener is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently.
Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy.
If you choose to use a zero-calorie sweetener other than Swerve, like stevia, you will have to convert this serving into a much smaller allotment.
Step 1: Add your Zero Calorie Sweetener to a mixing bowl with the butter.
Step 2: Add in the egg and vanilla and mix.
Step 3: When baking, you combine the dry and wet ingredients separately. Combine the almond flour, baking soda, and salt into another bowl, small or medium size is fine.
Step 4: Combine the dry and wet ingredients. Mix.
Step 5: Fold in the Lily’s Chocolate Premium Baking Chips.
Step 6: Form cookie balls.
Step 7: Follow the baking instructions noted below.
Do you use baking powder or baking soda in this recipe?
For cut out cookies you use baking powder.
For chocolate chip cookies you use baking soda because it allows the dough to spread, giving you nice edges with a soft center.
How do you convert all-purpose flour into servings for almond flour?
I get this question often. This is great to know if you have your favorite chocolate chip cookie recipe on hand, and you want to snatch it up a bit. Almond flour and all-purpose have 1:2 ratio, 3/4 cup all-purpose flour = 1 1/2 cups almond flour. Always cook almond flour at a lower temperature.
How Do You Keep Your Cookies From Falling Apart and Crumbling
Make sure the cookies are finished cooking. This can be really tough to determine. Ultimately you don’t want to overcook the cookies to the point they are hard and aren’t soft. But you don’t want them too soft because when you go to remove them from the sheet, they will fall apart and crumble.
I also use one cookie as a test subject. I typically go for the cookie that doesn’t have the best shape. Then I try to scoop it up with my spatula. If it starts to crumble, then I know the cookies need more time.
I fix the cookie up with clean fingers and spread a finger over the cookie to put it back together. From there, the cookies go back into the oven in 1-minute increments. And I check them again.
If you aren’t concerned about cookie shape, dive right in!
You could follow all of my tips and still have cookies that crumble. It happens. I had to experiment with this recipe several times before getting it to my liking. It happened to me, too!
The keto lifestyle can sometimes cause me to get dizzy and have brain fog. It can be really hard to focus. Each night before bed I like to drink bone broth. Kettle and Fire is my favorite brand. They have beef and chicken flavors. I add a little liquid aminos and hot sauce for flavor. You can sip it from a mug or eat it like a miso soup in a bowl.
I add 1 tablespoon of MCT oil to my coffee in the morning. This helps add additional fat to support keto macros and also helps with keto flu.Get 8+ new keto-friendly snacks delivered to your door each month with KetoKrate. No contracts and you can cancel at anytime. Be sure to follow me on Instagram to check out my unboxings.
If you are looking for a zero-cal, no carb sweetener with no aftertaste, Swerve will be your new best friend! I’m head over heels for this stuff!
I am obsessed with these baking mats from Amazon. It really makes cookies perfectly! No need for parchment paper.
More Keto Dessert Recipes
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Keto Low-Carb Soft and Chewy Chocolate Chip Cookies
- ¾ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- ½ cup butter (1 stick) room temperature, or microwave for 20 seconds to soften
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar-free Lily’s Chocolate Chips
- Preheat oven to 350 degrees.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Next add in the egg and vanilla extract. Mix with the mixer.
- Add the almond flour, baking soda, and salt to a separate bowl. Mix with a spoon.
- Add the dry ingredients to the wet. Mix well with the mixer.
- Fold in the Lily's Chocolate Chips. Stir with a large spoon.
- Use an ice cream scoop to scoop 10-12 cookies onto the sheet pan or cookie sheet. I made 11 medium-large cookies. You can fix the cookies up using a silicone spoon to make them more circular like.
- Bake for 12-15 minutes until the cookies begin to brown. Mine were done around 15 minutes. You don't want them to turn fully brown, because that will impact whether they are soft and chewy!
- Remove the cookie sheet from the oven. Allow the cookies to cool for 10 minutes. (See recipe notes below for tips on how to keep the cookies from crumbling.) Transfer the cookies to a wire rack. Be careful. Handle the cookies delicately. I left mine on the wire rack for another 10 minutes.