Keto Chocolate Chip Cookies
These keto chocolate chip cookies are soft, chocolaty and delicious! The edges are golden crispy while the middles are gooey. These low carb cookies take only 20 minutes to make. They are made with only a few ingredients and they are refined sugar free.
Why You’ll Love This Recipe
- These keto chocolate chip cookies are thick, soft and so tasty!
- They are made with only 7 ingredients.
- No dough chilling required.
- These are great for those following a low carb or Keto diet.
- They are made in one mixing bowl.
- This recipe takes only about 20 minutes from start to finish.
- These cookies are Keto, low carb, refined sugar free, gluten free and grain free.
- Check out these Keto Peanut Butter Chocolate Chip Cookies for another great dessert.
Ingredients & Substitutions
These are the main ingredients and substitutions for keto chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
Erythritol is a popular Keto sugar substitute. It is made from a sugar alcohol and used in place of sugar. While regular sugar has 4 calories per gram, erythritol has zero. This is a common Keto sugar alternative because it has no effect on glucose levels or insulin levels. Pure erythritol looks similar to powdered sugar.
One egg helps bind these cookies together. I have not tried this recipe with an egg substitute, Vegan egg replacement, chia egg or flax egg.
A little vanilla extract helps add a classic cookie flavor.
Almond flour is a common Paleo and Keto baking flour. In addition to being grain free and gluten free, it is lower in carbs than white flour. Do not use coconut flour in its place.
Baking powder helps these cookies rise while baking.
Use sugar free, low carb chocolate chips for this Keto chocolate chip cookies recipe. I love the brand Lily’s.
What is Keto?
A keto diet is a low carb, low sugar diet aimed at getting the body into ketosis. Typically, our bodies use carbohydrates to burn off to give us energy. When a body enters ketosis, our bodies become fat adapted. Thus, a body in ketosis uses fat for energy.
A ketogenic diet involves foods that are high in protein and fat and very little in carbohydrates. These foods include meats, fish, nuts, oils, dairy, and some low carb vegetables.
Please consult your doctor before attempting a keto diet. It is not suitable for everyone.
Since traditional baking ingredients are high in sugar and carbs, keto baking can be tricky.
The biggest challenge with keto baking is using sugar free ingredients.
In these Keto chocolate chip cookies, erythritol replaces sugar. This sugar alternative is made from sugar alcohol and contains no calories or net carbs.
In addition, regular white flour is high in carbs. To combat this, almond flour is a great alternative. In comparison, almond flour has about a quarter of the total carbs that white flour has.
Taste & Texture
These keto chocolate chip cookies are buttery, sweet and chocolaty. I have not tried another Keto cookie that tastes like a classic cookie!
These cookies are thick, with crispy edges and a soft chewy center. They are not dry.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, slowly beat butter and erythritol for 2 to 3 minutes or until no clumps of butter remain.
Add in egg and vanilla. Stir to combine.
Then, add in almond flour and baking powder. Then, stir to combine.
Fold in chocolate chips.
Use ice cream scoop to scoop out balls of dough onto lined pan. Press down each ball of dough with hands. These cookies do not spread much while baking.
Bake for 10 to 12 minutes or until the bottoms of the cookies are slightly golden.
These keto chocolate chip cookies will appear very soft and gooey at first. Cool on pan for 10 minutes before carefully removing to a cooling rack.
Expert Tips & Tricks
Use cold butter for best results. This prevents the dough from becoming too wet. In addition, the cold butter helps the cookies retain their shape.
For best results, follow this recipe exactly as written.
Since these cookies do not spread while baking, lightly press down on cookie dough balls. How these cookies enter the oven is how they will end up.
These keto chocolate chip cookies are very soft and gooey when they first come out of the oven. Resist the urge to bake them longer.
They are done baking when their edges are slightly golden. Do not touch the cookies for at least 10 minutes after baking. They need time to cool down and firm up.
Keto Chocolate Chips
There are many great Keto chocolate chips on the market. This makes Keto baking so much easier!
Keto chocolate chips are low in carbs and sugar. Surprisingly, they taste very similar to regular chocolate chips.
Lily’s dark chocolate chips are a great option. They are sweetened with Stevia and contain no sugar. These chips are low carb, delicious, and melt well.
Hershey’s also makes sugar free chocolate chips. These taste like normal chocolate chips.
Choc Zero has makes sugar free chocolate chips. Unlike other brands, this one is soy free and Vegan.
How to Serve & Store
Serve keto chocolate chip cookies once they are fully cooled. They are soft, gooey and fragile!
Serve with a tall glass of milk, coffee or your other favorite beverage.
Store cookies covered at room temperature for up to 3 days.
Frequently Asked Questions
No, traditional cookies are not keto. This low carb, sugar free recipe is keto.
There are several brands of keto chocolate chips. Popular brands are Lily’s, Choc Zero and Hershey’s. Be sure to double check labels and ingredients.
These cookies have 6 carbs each, but only 2 net carbs.
Net carbs are total carbs minus sugar alcohols and fiber. In this case, there are 2 net carbs per cookie.
Keto chocolate chips are sold in most grocery stores, Walmart and Target. They are also available on Amazon.
You May Also Like
- Almond Flour Cookies
- Almond Flour Oatmeal Cookies
- Small Batch Chocolate Chip Cookies
- Protein Chocolate Chip Cookies
- Vegan Protein Cookies
If you make this keto chocolate chip cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Keto Chocolate Chip Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, slowly beat butter and erythritol for 2 to 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla. Stir to combine.
- Then, add in almond flour and baking powder. Stir to combine.
- Fold in chocolate chips.
- Use ice cream scoop to scoop out balls of dough onto lined pan. Press down each ball of dough with hands. These cookies do not spread much while baking.
- Bake for 10 to 12 minutes or until the bottoms of the cookies are slightly golden.
- These cookies will appear very soft and gooey at first. Cool on pan for 10 minutes before carefully removing to a cooling rack.
- Net carbs are calculated by taking carbs and subtracting fiber and sugar alcohols. So, each cookie is 6 carbs minus 3 grams fiber and 1 gram sugar. Thus, each cookie is 2 net carbs.
- Use cold butter right from the fridge. This prevents the cookies from spreading too thin while baking.
- I have not tested this recipe with another Keto or sugar free alternative.
- Use pure erythritol as written.
- These cookies do not spread much while baking. Press down on the cookie dough balls before baking.
- They will look very gooey when first out of the oven. They will firm up once they cool.
- Store cookies covered at room temperature for up to 3 days.
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