Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love These Keto Chocolate Chip Cookies
- Ingredients & Substitutions
- How To Make Keto Chocolate Chip Cookies
- Tips For The Best Keto Chocolate Chip Cookies
- Storage Instructions
- More Keto Cookie Recipes
- Tools To Make Sugar Free Chocolate Chip Cookies
- Keto Chocolate Chip Cookies Recipe card
- Recipe Reviews
These low carb keto chocolate chip cookies are one of my oldest keto desserts, and they are also in my second keto cookbook, but I’ve tweaked them over the years because I make them so much. My sugar free chocolate chip cookies were originally inspired by my keto shortbread cookies, and I’m excited to share with you how these have evolved into a fan-favorite.
Why You’ll Love These Keto Chocolate Chip Cookies
For the best keto chocolate chip cookies, I use a combination of granulated Besti and Besti Brown sweeteners for aftertaste-free sweetness with a hint of brown sugar flavor. Wholesome Yum Almond Flour creates the best texture because of its ultra-fine grind.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto chocolate chip cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Unsalted Butter – Make sure it’s softened at room temperature before you start. You can try to replicate it with ghee or coconut oil if you need to for dairy-sensitive or dairy-free options, but the texture is still a bit different.
- Besti Monk Fruit Allulose Blend – My favorite natural keto sweetener with the best flavor and texture. It keeps the keto cookies soft and chewy. Other sweeteners contain erythritol, which is more drying but does make your cookies more crispy. If you want to use something else, use my sweetener conversion chart.
- Besti Brown Monk Fruit Allulose Blend – For a taste and aroma like brown sugar. If you need a substitute, you can replace the brown sweetener with the same amount of granulated Besti, and mash it with 1/4 teaspoon of blackstrap molasses, which adds a negligible amount of sugar.
- Egg – This keto chocolate chip cookie recipe calls for one whole, large egg and it needs to be at room temperature, otherwise it will solidify the butter and the cookie dough texture won’t be right. An egg substitute should work fine if needed.
- Vanilla Extract – This brand is my fave.
- Wholesome Yum Blanched Almond Flour – Make sure to use blanched, finely ground almond flour. You’ll be disappointed in the end result if you try to use almond meal or coarse “natural” almond flour (a misnomer, really, because the blanched kind is natural too!). If you can’t use almond flour, my coconut flour chocolate chip cookies are just as delicious, but don’t try to use coconut flour in this recipe.
- Sea Salt
- Xanthan Gum – Although optional, if it works with your diet restrictions, I highly recommend leaving it in to keep these chewy! But, you can skip it if you like crispy low carb cookies.
- Sugar-Free Chocolate Chips – I use this brand.
How To Make Keto Chocolate Chip Cookies
This section shows how to make keto choc chip cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cream the butter and sweetener. In a large mixing bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy.
- Beat in the other ingredients. Beat in the egg and vanilla extract. Then, beat in the almond flour, 1/2 cup at a time, then the salt.
- Add the xanthan gum. Sprinkle (don’t dump) xanthan gum over the cookie dough, then beat.
- Fold in the chocolate chips. Use a spatula to fold until they are evenly distributed.
- Scoop the cookie dough. Use a medium cookie scoop to portion the dough onto a baking sheet lined with parchment paper, and flatten each cookie with your palm.
- Bake until golden. Allow the low carb chocolate chip cookies to cool completely before handling. (They need time to firm up.)
Now, go grab a glass of unsweetened almond milk… or your favorite keto milk of choice… or maybe even a cup of keto butter coffee? Either way, you’ll want to dunk these sugar-free chocolate chip cookies in there!
Tips For The Best Keto Chocolate Chip Cookies
- Make sure your butter is soft enough. Soft butter is important to cream properly and create air pockets. You can do this by cutting it into pats and letting it sit on the counter for 15 minutes. For a faster way, fill a glass or stainless steel cup or bowl with very hot water and let it sit for a few minutes, then place the cup or bowl upside down over the butter. The residual heat will soften it.
- Cream the butter correctly. Start with lower speed to prevent splattering, then increase as it starts to incorporate. The right amount of time is 3-5 minutes. More or less time can make your sugar free chocolate chip cookies too dense.
- Add the almond flour gradually. This allows it to incorporate evenly and avoids beating too much, which can lead to dense cookies as well.
- Sprinkle (don’t dump) the xanthan gum. If you dump it in all at once, it tends to clump and might not incorporate into the cookie dough.
- Pack the dough into your cookie scoop. If it’s too loose, it won’t stay together once you release it.
- Flatten the cookies to the desired thickness. Unlike traditional ones, keto chocolate chip cookies don’t spread much, so it’s important to flatten them to the thickness you want.
- Reserve some extra chocolate chips. For prettier cookies, feel free to press a few extra chocolate chips into the tops before baking.
- Watch them carefully. Low carb chocolate chip cookies are done when the edges are golden brown. The allulose in Besti makes the cookies soft and chewy, but it can also burn more easily than other sweeteners, so keep an eye on them when baking.
- Adjust baking time for your desired texture. Cookies with darker edges will be more crispy than lighter ones. If you prefer them crispier,omit the xanthan gum. Keep in mind, though, that this is generally a chewy keto chocolate chip cookie recipe rather than a super crispy one.
- Let them cool. The cookies will look melty and smell amazing right out of the oven, but resist the urge to grab one right away — they will fall apart. They need to cool completely to firm up. (You can always reheat them a bit after cooling if you like them warm.)
Storage Instructions
- Store: Your keto chocolate chip cookies will store perfectly in an airtight container at room temperature for a few days, or in the fridge for 10 days.
- Reheat: If you like warm cookies, pop them in the microwave for about 10-15 seconds.
- Freeze: Arrange the cookies in a single layer on a parchment lined baking sheet and freeze. Once solid, transfer to a freezer bag and freeze for up to 6 months.
More Keto Cookie Recipes
If you like these sugar free chocolate chip cookies, here are more easy low carb cookie recipes to try:
If you love chocolate but cookies aren’t your thing, try my keto fudge brownies instead!
Tools To Make Sugar Free Chocolate Chip Cookies
- Baking Sheet – My favorite pan to use in the kitchen. It’s nonstick and easy to clean.
- Hand Mixer – I prefer using a hand mixer for cookie dough because it offers more control and takes up less space in my kitchen, but a stand mixer also works.
- Cookie Scoop – Makes the perfect size keto chocolate chip cookies!
Keto Chocolate Chip Cookies
The best keto chocolate chip cookies, with just 6 ingredients! This easy sugar free chocolate chip cookies recipe has only 2g net carbs each.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
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In a large bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy.
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Beat in the egg and vanilla extract.
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Beat in the almond flour, 1/2 cup at a time. Beat in the salt.
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Sprinkle (don’t dump) xanthan gum over the cookie dough, then beat.
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Fold in the chocolate chips.
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Use a medium cookie scoop (this is a good size) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Use your palm to flatten each cookie to about 1/3 inch thick.
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Bake for 10 to 14 minutes, until the edges are golden. (Time will vary depending on your oven and the exact thickness of your cookies.) Allow to cool completely on the pan before handling.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cookie (~2 1/4 inch diameter)
Recipe from The Easy Keto Carboholics’ Cookbook.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
272 Comments
Jennifer
0Delicious! I made mine very thick and they came out chewy even without the xanthum gum.
John Wick
0This is the second recipe I made in one day following the blueberry muffins. I have purchased the besti alluose sweetener, besti brown, and best powdered. I followed the recipe exactly with the metric weights and added extra chocolate chips. They taste incredibly bland and unsweet just like the muffins did. I guess next time I need to double or triple the sweetener? There’s no point in making cookies and muffins for myself unless they’re actually comparable to the real thing. Sad that I have to throw all of it in the garbage after using all these expensive ingredients.
Wholesome Yum D
0Hi John, Sorry to hear you didn’t enjoy these cookies. Maybe you would be more interested in my coconut flour chocolate chip cookies.
Jesse
0These things perfectly satisfied my craving for chocolate chip cookies! I have made other low carb cookies before and they were really dry, but not these. Great texture. The almond flour made them really filling too so I wasn’t tempted to over eat these even though they’re so good.
Nicole
0Made these for my brother who is keto and everyone loved them! I’m not keto but also thought they were delicious!
Amelia
0I’ve tried many keto sweets, but these cookies are my favorite. They’re chewy, soft, and the chocolate chips are not overly sweet.
Emily
0These cookies are soft, chewy and so delicious! The chocolate chips just melt in the mouth and give that smooth texture. Now I can enjoy guilt-free yummy cookies!
Angela
0This recipe is such a keeper! I tried this a couple of days ago and I really loved it!
Lakota Holman
0I am new to this sugar free/ gf cooking, but not to baking in general. The mix was going to be very dry so I added +1 egg and a bit more vanilla. Dough smelled good & held together. Cookies after baking had a weird, dense, cakey, spongey mouth feel. The flavor is ok, but the texture is a big downer! If I wanted a crisper cookie or chewy without sponge, I’m not sure what to modify.
Wholesome Yum D
0Hi Lakota, Sorry this recipe didn’t meet your expectations. Did you use Wholesome Yum Almond Flour?
Aura
0Is there something to use instead of xanthan gum? I was going to buy some yesterday but didn’t have enough money! 😞 Thank you.
Aura Wright
Wholesome Yum D
0Hi Aura, You can skip the xanthan gum the cookies will be crispy instead of chewy.
Faith
0Is there a substitute for Xanthan gum? I eat AIP/Keto and Xanthan gum isn’t allowed.
Wholesome Yum D
0Hi Faith, You can omit the xanthan gum.
Ashley
0I have been craving cookies and these totally hit the spot! Thank you!
Abby
0The best keto cookie ever! So delicious. This recipe is a keeper.
Susan B
0Wow! These satisfied my chocolate chip cookie craving. I will be making again.
Mae
0The ingredients list has unsalted butter, but the recipe notes recommend salted. Can you clarify?
Wholesome Yum D
0Hi Mae, I recommend using unsalted butter and adding sea salt.
deb
0Husband loved the cookies. I added some walnuts and dash of cinnamon. He is Type 2 Diab. and this recipe did not affect his blood sugar level at all.
Jan
0I’m low on monkfruit. Is it o.k. to use Brown sugar keto sugar substitute? I use monkfruit sugar substitute in everything its fantastic!
Ive made these before I loved them. My family stands in line waiting for them to cool off.
Wholesome Yum D
0Hi Jan, I have never tried that but you can use my Keto Sweetener Guide to make sure you are using the correct amount.
Lawana
0Hi. I’ve baked these cookies with the almond flour and then with the coconut flour… but I like them best when using both flours in one batch. They just seem to have the crunch and the moist hold together consistency that I favor. I through in some processed walnuts while mixing, adding a nuttier flavor. Very happy with the results.
Lori
0Lawana, can you share the measurements you use of almond flour and coconut flour? Thanks 🍪
Farida
0Can you use semi sweet choc chip and not use any sweetener.
Thnks
Wholesome Yum D
0Hi Farida, I don’t recommend that.
Karen S
0Can the Besti brown sugar be used instead of the Wholesome Yum Allulose?
Maya | Wholesome Yum
0Hi Karen, The brown sugar flavor comes out a bit too strong if using only Besti Brown, but I’ve made them using 1/2 Besti Brown and 1/2 allulose (or 1/2 Besti monk fruit allulose blend) and that works well. You’d omit the molasses in this case.
Ruth
0Reading the ingredients it states un-salted butter, but in comments it says add salt if using unsalted butter ?. Which is it?
Wholesome Yum D
0Hi Ruth, I always recommend using unsalted butter to control the amount of salt that goes into the recipe.
Windy
0Thise is one of best recipes I have found for cookies that are low on carbs. I did not have the molasses so I just use the wholesome yum besti brown sugar. They turn pretty good
Abi
0These are my guilty pleasure!!
J. Dexter Smith
0I, unlike my non-Keto spouse, like crunchy CC Cookies, not soft. Do I simply add another 10 minutes of bake time @250 instead of 350? or? what? Thanks
Wholesome Yum D
0Hi, Maybe you would like my Coconut Flour Chocolate Chip Cookies recipe more than the almond flour version.
Cynthia Needham
0I MADE MAYA’S GINGERBREAD COOKIES THIS MORNING. I DIDN’T HAVE ANY BROWN SUGAR SUBSTITUTE, SO I USED MY REGULAR SUBSTITUTE AND ADDED 1 TSP. BLACKSTRAP MOLASSES, LIKE MAYA USES IN HER CHOCOLATE CHIP COOKIE RECIPE. I LOVE THESE GINGERBREAD COOKIES. I USED COOKIE CUTTERS THAT I HAVEN’T USED IN YEARS, WELL SINCE MY KIDS GREW UP AND MOVED FAR AWAY, SO NO GINGERBREAD MAN. DID I SAY THAT THESE ARE DELICIOUS. PERFECT SPICINESS AND PERFECT SWEETNESS.
Sandy
0Awesome recipe! Even though I didn’t have molasses or brown sugar my cookies were delicious. I can’t wait to make another batch using molasses.