Keto Low-Carb Soft and Chewy Chocolate Chip Cookies is the best quick and easy cookie dough recipe. These cookies are made with almond flour and are practically zero and no carb with only 2 grams of net carbs! This dessert is perfect for ketosis and the ketogenic diet.
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This post was originally published in 2018. It has since been updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
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 have all been a hit! I hope you love these, too!
Ingredients and Equipment Needed
- Almond Flour
- Chocolate Chips
- Zero Carb Sweetener
- Silicone Baking Mat – This yields better results than baking right on the pan.
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 monkfruit, like stevia, you will have to convert this serving into a much smaller allotment.
How to Make Crispy Soft Keto Chocolate Chip Cookies
- Add your sweetener to a mixing bowl with the butter.
- Add in the egg and vanilla and mix.
- 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.
- Combine the dry and wet ingredients. Mix.
- Fold in the chocolate chips.
- Form cookie balls.
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 to 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 to Keep the 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.
How Many Carbs?
Each cookie has 2 net carbs.
How to Store the Cookies
The cookies can remain at room temperature up to 4 days. Refrigerate thereafter.
Chocolate Chip Cookies Tips
- 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!
More Keto Dessert Recipes
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Soft and Chewy Chocolate Chip Cookies
- 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.