These low carb cookies are soft, fluffy and so tasty! They are quick and easy to make. Less than 25 minutes from start to finish. Only one mixing bowl and no dough chilling required. These cookies are made with low carb, sugar free ingredients. They are great for birthdays, holidays, special occasions and rainy days!

Low carb cookies.

Why You’ll Love This Recipe

  • These low carb cookies are quick and easy.
  • Only about 22 minutes needed.
  • Only one mixing bowl needed.
  • No dough chilling required.
  • They are soft and fluffy.
  • For a peanut butter option, try these Keto Peanut Butter Cookies.
  • These cookies are not dense or dry.
  • They are made with healthier ingredients.
  • This recipe is Paleo friendly, grain free, gluten free, low carb and sugar free.
  • Check out these Keto Chocolate Chip Cookies for another healthy dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for low carb cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold unsalted butter straight from the fridge. Do not use melted or softened butter. Cold butter prevents the cookies from spreading too thin.

Granulated monk fruit sweetener is a great low carb baking sugar alternative. I have not tried using another keto sweetener.

A little vanilla adds a classic cookie flavor.

The eggs bind the cookies together. I have not tried a vegan egg replacement in this recipe. In regular baking, eggs can be replaced with unsweetened applesauce. Check out these Eggless Chocolate Chip Cookies for more egg free baking tips.

Baking soda helps these cookies remain tall.

Almond flour is a quality Paleo and Keto baking flour. This grain free flour adds a slightly nutty flavor. Almond flour never gets really crispy. Therefore, these cookies remain soft. Do not replace with another flour.

Add in a pinch of sea salt if desired.

Lastly, use sugar free chocolate chips. Or, cut up unsweetened chocolate bars.

Ingredients for low carb cookies.

Low Carb Baking

Low carb baking can be challenging. Most baked goods contain wheat or white flour, which is very high in carbs.

Almond flour is a great low carb flour for baking. It is lower in carbs and higher in healthy fats and proteins.

In addition, almost all desserts contain white sugar. To offset that, use a low carb sweetener. In this recipe, monk fruit sweetener adds the sweet flavor. This does not spike blood sugar or glucose insulin levels.

Use unsweetened chocolate. This is much lower in carbs than sweetened chocolate chips.

Taste & Texture

These low carb chocolate chip cookies are just sweet enough. They taste like butter and chocolate chips.

They are soft, fluffy and more light than classic cookies. Due to the almond flour, they never become fully crispy. They have slightly crispy edges, but a gooey soft middle. They remain tall and round in the oven.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter and monk fruit sweetener. Mix on high for 2 to 3 minutes, until completely creamed together.

Monk fruit and butter in bowl.

Step 3

Then, add in vanilla and eggs. Stir to combine.

Sugar free dough.

Step 4

Add in baking soda, almond flour and sea salt. Stir to combine.

Keto cookie dough.

Step 5

Fold in sugar free chocolate chips.

Low carb dough.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined pan.

Scoops of healthy cookie dough.

Step 7

Bake for 11 to 12 minutes or until edges are lightly golden.

Baked low carb cookies.

Step 8

Finally, remove low carb cookies from oven. Allow cookies to cool on pan for 10 minutes. Then, carefully transfer to a cooling rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Use cold butter straight from the fridge. Do not thaw beforehand.

Mix cold butter and keto sugar until no clumps of butter remain. This takes a stand mixer 2 to 3 minutes.

The cookie dough will look more light and airy than traditional cookie dough.

Use an ice cream scooper or cookie scoop. This yields perfectly even, round cookies.

Do not bake too long. Cookies should be lightly golden around the edges and just set in the middle.

Stack of low carb cookies.

Flavor Variations & Add Ins

Consider adding these ingredients to low carb cookies.

Use mini keto chocolate chips.

Use chopped unsweetened chocolate.

Add in a pinch of cinnamon.

Add in a pinch of espresso powder.

Stir in a few chopped nuts.

Top with all natural nut butter.

How to Serve & Store

Serve low carb cookies once cool enough to handle. They are soft and fragile at first.

Serve with a glass of milk, coffee, tea or keto ice cream.

Store in an airtight container for up to 4 days.

Freeze for up to 30 days.

Frequently Asked Questions

What cookie has the least amount of carbs?

Buy or make keto cookies for the least amount of carbs.

What kind of cookies can you eat on keto?

Eat keto or low carb cookies. Otherwise, regular cookies contain more carbs.

Can I eat cookies on a low carb diet?

Be sure to have low carb cookies.

Are they gluten free?

Yes, this recipe is naturally gluten free.

Do I need to chill the dough?

No, there is no need to chill the cookie dough. If making ahead of time, chill dough. Then allow dough to come to room temperature before baking.

Sugar free dessert.

You May Also Like

If you make this low carb cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Low carb cookies.

Get the Recipe: Low Carb Cookies

These low carb chocolate chip cookies are thick, soft and fluffy! They are quick and easy to make. Only one mixing bowl and no dough chilling required. These cookies are made with low carb and sugar free ingredients!
5 from 1 vote

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter and monk fruit sweetener. Mix on high for 2 to 3 minutes, until completely creamed together. Be sure there are no clumps of butter left.
  • Then, add in vanilla and eggs. Stir to combine.
  • Add in baking soda, almond flour and sea salt. Stir to combine.
  • Fold in chocolate chips.
  • Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 2 inches apart.
  • Bake for 11 to 12 minutes or until edges are lightly golden.
  • Finally, remove cookies from oven. Allow them to cool on pan for 10 minutes before carefully transferring to a cooling rack.

Notes

  • Use cold butter right from the fridge.  Do not use melted or softened butter.
  • I have not tested this recipe using any other sweetener.  The granulated monk fruit sweetener works perfectly.
  • Do not try to mix by hand.  The butter must be creamed together with the sweetener.
  • The cookie dough will look more soft than traditional dough.
  • Use an ice cream scooper to scoop balls of dough.  This creates evenly sized, round cookies.
  • Do not over bake.  The cookies should look just set in the middle and lightly golden around the edges.
  • Store in an airtight container for up to 4 days.
  • Freeze for 1 month if needed.
Calories: 306kcal, Carbohydrates: 9g, Protein: 7g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 58mg, Sodium: 58mg, Potassium: 14mg, Fiber: 3g, Sugar: 1g, Vitamin A: 394IU, Calcium: 66mg, Iron: 2mg

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