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Free Printable: Low Carb & Keto Food List
Get It NowThese 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 Need My Keto Chocolate Chip Cookies Recipe
- Soft and chewy texture (or crispy if you prefer)
- Sweet with melty chocolate chips
- Make the dough in one bowl
- Ready in under 30 minutes
- Only 2g net carbs per cookie
- Great for a keto diet and gluten-free, with a dairy-free option
- Perfectly satisfies sweet cravings
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
Here I explain the best ingredients for my low carb chocolate chip cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- 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 still want to use something else, use my sweetener conversion chart. Or if you prefer to use a liquid sweetener, make my other almond flour chocolate chip cookies instead.
- 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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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!
My Recipe Tips
- 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.)
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!
My Tools For This Recipe
- 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.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Maya’s Recipe Notes
Serving size: 1 cookie (~2 1/4 inch diameter)
- 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.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© 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.
Keto Chocolate Chip Cookies
297 Comments
Sharon
0I love this recipe but please add a pinch of salt to it.
Sandy
0I made this today, but modified it a little. My daughter had coconut flour stuck on her mind so I added 1/2 cup and an extra egg, reducing the almond flour to 1 1/2 cups. I used monk fruit because that’s what I had and did not use the xantham gum.
They turned out great!!
Both kids love them.
Sandy
0I will try this tomorrow. My daughter has been wanting some chocolate chip cookies for a long time and I’ve tried the ingredients that did not work: xylitol (I make my own toothpaste) and it does not melt down or fluff up when creaming the butter.
Sally
0Is the allulose derived from corn? Trying to stay away from corn…
Maya | Wholesome Yum
0Hi Sally, Wholesome Yum Allulose is derived using a fermentation process, which does sometimes involve corn in the process but there is no corn remaining in the actual sweetener. Still, the corn used in our process is non-GMO. Hope this helps!
Carolann Dunn
0Is it possible to sub Swerve brown sugar instead of molasses, and still keep a chewy choc chip cookie?
Wholesome Yum M
0Hi Carolann, Yes, that should work just fine!
Donna
0Made these over the holidays! They were a huge hit with my family. Sprinkled a couple flakes of sea salt to add a little bit of salt profile. Also I browned the butter and let it cool before starting (I love the nutty flavor Brown butter brings to cookies)
Christine Wright
0Hi, When the recipe states the amount of sugar/sweetener, do I use what the conversion on the product or use the amount given. Thanks, Christine
Lentils
0Having just started keto and tried at least several recipes for my much loved chocolate chip cookie treats, this is the best one. These probably changed the macros but I ended up substituting: Swerve brown sugar substitute instead of allulose, and Birch Benders sugar free maple syrup instead of black molasses. Carefully following the mixing tips and watching the baking time between 12 to 15 minutes really did contribute to getting the right texture. Thx!
Lainey
0I used 1/4 cup monkfruit golden sweetner and 1/4 cup erythritol. I added walnuts. I flattened to about 1/3 inch. They are delicious and chewy. Thank you for the recipe.
Dianna
0Chocolate chip cookies are one of my favorites & now that I’m following a healthy keto lifestyle, I can “have my Cookies & eat it too”. Thanks for this & all your wonderful recipes.
Baker Judy
0These are really great, Maya! The recipe is quick, delicious, and simple.
I figured out that 1/2 cup of choc chips is 85 grams.
Next time, I might try the Princess Emulsion that I bought, to give a bakery taste. It’s citrus and vanilla together.
This recipe was just perfect for my craving. Thanks for another great recipe! I’m excited about the bake alongs.
#KetocookingChallenge.
Robin
0I rarely write reviews, but I have to say how great this recipe is! I followed the recipe as recommended, and I couldn’t be more pleased. Thank you for perfecting this recipe. They are delicious!
Brenda Egelston
0If storing on the counter, do you put them into an airtight container? I made them and they were wonderful! I kept them in a container but kept the lid partially off. They got a little hard after a day or two.
Maya | Wholesome Yum
0Hi Brenda, Yes, an airtight container works best. I’m glad you liked them before they got hard.
Pat Sutton
0These cookies are delicious and easy to make which is what I always expect from Wholesome Yum. I added the molasses which gave it a great flavor. There is so little of it so it wasn’t a concern. As soon as we finished eating the first batch my husband asked me to make a second batch!
Vivian
0Made these cookies lastnight for the first time. Followed the recipe exactly and they turned out great! They taste delicious! Will make them again for sure.
Barbara
0I made these awhile ago and loved them. Thank you so much for listing the nutrition information. It is so helpful when watching the carbs. I do it for blood sugar maintenance rather than keto. They will be in the oven again today!
Gina
0Hi maya,
I want to make your recipes but you use almond flour and my son is allergic to all kind of nuts and oat ; what substitute flour can I use?
Wholesome Yum M
0Hi Gina, I cannot guarantee the results, but you could try substituting coconut flour in place of almond. Cut the amount of flour down to 1 cup and increase the number of eggs to 4. Let the complete dough sit for about 10 minutes in the refrigerator and then check it for texture. If it is very dry, add water 1 tablespoon at a time until you have a workable cookie dough. If it is too loose, add coconut flour in 1 tablespoon increments until you reach a workable dough. Best of luck!
Nellie Tracy
0The best keto chocolate chip cookies I’ve ever had!
Cindy
0Going to make this if I can find some sugar free chocolate chips! thanks for this recipe
Kim
0Delicious!! I just made the recipe with the molasses and xanthan gum. Didn’t have the Lily’s sugar-free chocolate chips, so I chopped up a 100% Dark Chocolate bar (no sugar in it) which may be too intense for some of my friends. For them I’d use a lesser % of dark chocolate. I checked them at 10 min (too pale); 11 min (almost there) and at 12 minutes took them out. The hard part was waiting for them to cool, and then eating only one…or a few! Thank you for this recipe!
Danica Mclaren
0My husband and I were craving cookies this weekend – I knew I should search wholesome yum and we found this recipe! Yummmm! The molasses in here really was delicious! I used dark chocolate chunks and was so happy we did! I don’t use social media or I would post a picture to join this months challenge, but believe me you want to make this! I sent a picture to my keto friends and they were all drooling! Thanks for this great recipe!
Jackie Combs
0Can I use coconut or sunflower seed flour instead of almond flour, I have a sensitivity to almonds.
Wholesome Yum M
0Hi Jackie, I have not tried these cookies with coconut or sunflower seed flours, so I am unsure how they would turn out. If you can tolerate peanuts, I recommend trying this recipe instead: Easy Low Carb Chocolate Chip Peanut Butter Protein Cookies
Lisa
0Made them today to try and stay on low carb diet. My husband balked a little when saw the almond flour. They came out great! I will have to hide some so he doesn’t eat them all.
Tara Jackson Lee
0Love this recipe! It was so easy to make.
I did a double batch in my stand mixer and used the sifter attachment to make the almond flour fine and fluffy.
I left these in for about 17 minutes
Ashley Loera
0My cookie dough didn’t really turn into dough, it was very clumpy and oily. I had to hand blend my ingredients, is this why?
Maya | Wholesome Yum
0Hi Ashley, Sorry to hear that – yes, it sounds like the cookie dough was not mixed well enough. It should not be clumpy or oily.
Stephanie Thomas
0Hi Maya, I’m finding I don’t like the texture of almond flour in baking…it seems kinda gritty. What can I use that would be more like regular flour consistency? Also, if you increase the amount of sweetener called for does that affect the recipe in any way? Thanks.
Wholesome Yum M
0Hi Stephanie, Are you using finely milled almond flour? That will yield the best results when using almond flour. The sweetener can adjust according to taste within reason. If you are doubling the sweetener, then you may need to adjust the amount of liquid to keep the correct consistency.
Norma
0I made these. They’re very good. But my question is how is the best way to store them?
Wholesome Yum M
0Hi Norma, These can stay at room temp in a sealed container for several days. If you want to keep them any longer, then I suggest the fridge or the freezer.
Marlene
0Made the recipe but substituted 1cup almond flour with 1 cup coconut flour. Also put in 1 t. Xanthan gum. Baked in convection oven @ 375 for 4 minutes. Just right. Beginning to brown on edges and not over baked. May add a little more butter next time. Seems like they are on the verge of crumbling.
Patricia Clayborn
0I have a tip to share about using the xantham gum. If you sprinkle it on some fat before adding it to your recipe it will dissolve and become smooth. With this in mind, I think that reserving a small amount of the melted butter for use in dissolving the xantham gum would avoid the potential pitfall of having it turn into a clump when added to the dough. The only question I would have would be as to the “when” to add it. If you put it in at the beginning with all of the butter, would the dough become too hard to work with as you added the rest of the ingredients, or would adding the little bit of reserved butter/xantham gum at the end of the recipe (as per your instructions as to when to sprinkle it onto the dough) be able to thoroughly mix in once the dough has already formed?
Maya | Wholesome Yum
0Thank you for sharing, Patricia! I would add it at the end.
Terese
0My first batch of these were OK, but my second batch turned out awesome! The first time around, I missed the instruction to add salt if you use unsalted butter, so my first batch was a little flat. The second time around, I added about 1/4 tsp table salt they turned out perfect. I’ve found that recipes made with almond flour brown on their bottoms a lot more easily. I sorted this with my second batch by rearranging my oven racks and making sure to rotate the two cookie sheets I was using halfway through baking. No brown bottoms this time and the texture turned out perfect! These really have the chewy texture I look for in a good cookie. I also found that Lily’s chocolate chips (sugar free, but sweetened with stevia and erythritol) are much tastier here than plain, unsweetened chips. Thank you for helping me satisfy my sweet tooth during the end of a pregnancy where I can’t have the sweets and carbs I’m craving because of gestational diabetes!
Almut
0Made the cookies several times, love them.☺
Diane
0Delicious. I’ve made 2 batches already and will keep baking! I have used ground almonds and it’s really good enough for me.
Casey
0I JUST finished making these, with a little variation, though not by choice. My grocery store doesn’t sell sugar free chocolate chips or erythritol, so I got 72% cacao dark chocolate chunks, which are kind of high in carbs, but it’s the best I could get. And I used Apriva for the sweetener. I also couldn’t find blackstrap molasses so I had to get regular molasses. I did choose to use butter flavored shortening sticks because that’s what I always use instead of butter for cookies. I tried using 6 tbsp of it with the sweetener but it was super clumpy so I added 4 or 5 more tbsp of it and the consistency seemed to be right. I did use 2 tsp of vanilla because I usually double it just because. I put them in the oven for about 9 minutes and they turned out perfectly. I really like them but I’m afraid they’re probably pretty high in carbs with the chocolate chips I had to use. I’m thinking they added 2 or 3 grams of carbs per cookie. Besides that, they’re delicious, and even my picky 4 year old daughter likes them! Thanks Maya for another great recipe!
Stephanie
0Amazing, chewy and healthy! Toddler and whole family loves them thanks!
Stephanie
0Toddler and family love it thanks!
Nita
0How is it low-carb when blackstrap molasses has 15 grams of carbs and 13 grams of sugar?
Wholesome Yum
0Hi Nita, those numbers are closer to what you would find in a full tablespoon of molasses. This recipe only uses a teaspoon, and those carbs and sugars are divided among a batch of 20 cookies.
Lisa Diver
0These are amazing! I used golden monk fruit sweetener and no molasses. Yum can’t stop at 1 though….
Elizabeth Swihart
0Love this recipe! I used another recipe to make my own homemade sugar free chocolate chips; it was better to buy silicone molds & make my own over & over rather than paying $9 a bag. I used all your tips & tricks, especially patience, & they turned out fabulous. I didn’t use molasses, instead I used 1/2 tsp of maple extract. Thank you
Laura
0I have appreciated and enjoyed reading your’ recipes for the ftime. I have a question about one of your products, what is Powder Erythritol and what is it used for?
Maya | Wholesome Yum
0Hi Laura, Powdered erythritol is a natural sugar-free sweetener, the consistency of powdered sugar.
Anita
0WOW, just made them. Mine don’t look as nice because the chocolate chips I used are so big – have to take care of that the next time. 😉
They taste sooooooooo good. Thank you for all the hard work you put into creating this great site & all the recipes!
Nom nom nom
Ann Turner
0I just made these cookies for my hubby, he is the sweet eater in our house. They are delicious. I tripled the batch so I could freeze cookie dough. I also want to say that I have tried lots of keto diet meal plans and Maya’s is the best. It’s easy to follow and the recipes are quick and delicious. Thank You Maya.
Maya | Wholesome Yum
0Hi Ann, I’m so glad you like the cookies and meal plans. I really appreciate the kind words!!
Toni
0I made these with a bit of tweaking, and they were great! I used Swerve brown sugar for sweetener, and no molasses. I also added about 1/4 tsp baking powder for a little lift. I baked them for closer to 14-15 minutes. It’s true that they get better after they cool…the texture is on point. I will be making them again, and will try a few flavor variations – adding low-sugar peanut butter and no chocolate chips, or add both! Excellent recipe either way. Thank you for sharing it with us!
Javier Labbe
0What can I substitute for the molasses?
Maya | Wholesome Yum
0Hi Javier, Possibly a bit of maple extract. It’s just there for flavor, and doesn’t add a significant amount of carbs. You can skip it but it gives the cookies a more authentic flavor, as if they were made with brown sugar.
Bobby
0I’m not sure how anyone calls these incredible. We made them twice and found them mostly inedible. They taste nothing at all like real chocolate chip cookies, my kids both spit them out. The texture was good but that didn’t matter due to the taste…
Maya | Wholesome Yum
0Hi Bobby, Sorry to hear that you didn’t like them. Did you use a different sweetener by chance? Some of them have an aftertaste; the one I used does not. My kids do like these, but of course everyone’s taste is different.
Lea Verou
0These are SO good, I’m worried I’ll eat the entire batch in a day (which was meant to last a week as a snack for work!).
I was also quite happy to see that we use the same brand chocolate chips. 😀
I used maple extract instead of molasses and they turned out great. I also use far more than 1tsp of vanilla extract in all your biscuit recipes because I love the flavor of vanilla.
Oh, and I use more butter and a wee bit coconut flour to increase crunchiness.
Christine
0These are incredible! I’m still new to this way of eating, and these are so close to the regular kind, but no guilt! Actually, I think I like this better! Thank you so much!
Jenn
0Maya these are phenomenal! Creaming the butter and sweetener together is super key and I love how easy these are to make!
April
0These were surprisingly delicious! And the best part was, I didn’t feel guilty eating them. 😉
Melissa
0Just made these. They are soo good! Thank you for the recipe
Emilie
0These are so good! I’m currently on Whole30 but my brother in law is on keto and needed this recipe. Thanks for sharing!
Jenn
0I had no idea you could make cookies keto – HELLO GAME CHANGER!