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Easy, Keto Low-Carb Chocolate Chip Cookies

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.

keto chocolate chip cookies

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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.

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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

keto chocolate chip cookies ingredients

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. 

keto chocolate chip cookies on a cookie sheet

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

  1. Add your sweetener to a mixing bowl with the butter. 
  2. Add in the egg and vanilla and mix.
  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.
  4. Combine the dry and wet ingredients. Mix.
  5. Fold in the chocolate chips.
  6. Form cookie balls.
  7. Bake.
keto chocolate chip cookies on a cookie sheet

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.

keto chocolate chip cookies on a cookie sheet

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.

keto chocolate chip cookies on a plate with a glass of milk

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.

keto chocolate chip cookies on a plate with a glass of milk

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.

keto chocolate chip cookies on a plate with a glass of milk

Chocolate Chip Cookies Tips

  • My cookies took about 15 minutes. This surprised me because cookies typically take 12-13 minutes in my oven. In order to test if the cookies were ready, I examined the center of each. If you can visibly still see cookie dough in the center, they aren’t finished.
  • 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!
keto chocolate chip cookies with milk
keto chocolate chip cookies on a plate with a glass of milk

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!

keto chocolate chip cookie

More Keto Dessert Recipes

Keto Cheesecake
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Chocolate Mousse
Keto Chocolate Mug Cake

Keto Cookie Recipes

Keto Peanut Butter Cookies
Keto Edible Cookie Dough
Keto Low Carb Ginger Snaps
Keto Double Chocolate Cookies
Keto Peanut Butter Cup Cookies

Click here for a complete listing of Keto Low-Carb Recipes.

keto chocolate chip cookies on a countertop
Print Pin
5 from 12 votes

Keto Low-Carb Soft and Chewy Chocolate Chip Cookies

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.
Course Dessert, Snack
Cuisine American
Keyword keto chewy chocolate chip cookies, keto chocolate chip cookies, low carb chocolate chip cookies
Prep Time 15 minutes
Cook Time 15 minutes
cooling 20 minutes
Total Time 50 minutes
Servings 10 – 12
Calories 176kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Line a cookie sheet or sheet pan with a silicone baking mat.
  • Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
  • 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.
  • Enjoy!

Video

Notes

With these macros, these cookies could be fat bombs, too.

For me, this recipe made 11 large cookies. You can make smaller cookies and get more servings with smaller macros.

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.
My cookies took about 15 minutes. This surprised me because cookies typically take 12-13 minutes in my oven. In order to test if the cookies were ready, I examined the center of each. If you can visibly still see cookie dough in the center, they aren’t finished.
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.
You should also make sure the cookies are COOL before transferring them to the wire rack.
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!
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 2g | Protein: 4g | Fat: 17g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Debbie

Friday 28th of August 2020

These were terrific, even the raw dough was delicious! They remind me of tollhouse cookies. It doesn’t make a huge batch which is good for portion control. Definitely pinning these to make again! Thank you, Brandi for all of your creative hard work.

staysnatched

Saturday 29th of August 2020

You're welcome! I'm glad you enjoyed them!

Sunday 16th of August 2020

These are delicious! I will continue using this recipe going forward. I’ve had tried to make some others that turned out very underwhelming but these were delicious!! Thank you!

staysnatched

Tuesday 18th of August 2020

Wonderful! I'm so glad you enjoyed these!

HannaDawn

Tuesday 11th of August 2020

Followed the recipe to the T, I used a 1/2 cup swerve granular, the cookies stayed in balls on the sheets & the bottoms burnt after 12 minutes & the rest of the cookie isn’t cooked.... was it the sweetener?

staysnatched

Tuesday 11th of August 2020

Probably, I use Monkfruit. It could also be the almond flour you used, the temperature of your oven, or if you didn’t use a silicone baking mat. I use blanched almond flour. You can try making the recipe as directed and see if that works.

Nicki

Friday 17th of April 2020

OMG! I just made your chocolate chip cookie recipe!! OH MY GOD ITS THE BEST IT TASTES LIKE A REGULAR CHOCOLATE CHIP COOKIE! My God

staysnatched

Friday 17th of April 2020

Haha! I love that. I’m glad you enjoyed them.

Adrie

Thursday 16th of April 2020

These are hands down the BEST KETO cookies I have ever made. I have tried several and these are amazing! I love nuts so I added walnuts and pecans to mine. YUM!

staysnatched

Thursday 16th of April 2020

I love that you added nuts!