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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
By
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
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Rose
0Oh my goodness, these cookies are amazing!!!! I also added a little almond butter (nothing else in it) just to add anyone more flavor to it and they were so good!!! Even my husband who has a sweet tooth and has been missing sugar since recently going keto was like, they are so good!! Thank you, this one is definitely a keeper!
Jessica
0If I wanted to add cacao powder, how much would I use?
Wholesome Yum M
0Hi Jessica, If you wanted a light cocoa flavor through your cookies, you can add 1-2 Tablespoons of cocoa powder. Any more and the recipe will likely end up too dry. I hope this helps.
Tracie
0Your chocolate chip cookies are out of this world!! Do delicious. Thank you
Brenda
0Hi Maya! When I purchased your cookbook, you had not yet released your new sweeteners and the sweet recipes all say “erythritol” in them. Have you given any thought to what other options you would have used in the recipes in the cookbook now that your sweeteners are available? I have purchased them all and I’m not confident in what to use in each recipe if, indeed, you thought a different sweetener to would be better. I didn’t know where else to contact you about this other than on a recipe page. I do, by the way, love the chocolate chip cookies!
Maya | Wholesome Yum
0Thank you so much for asking, Brenda! You’re right, my sweeteners did not exist yet when I wrote the book, that is the reason they are not used in it. The recipes in the book use either erythritol or a monk fruit erythritol blend. But many times, I’ve found that monk fruit allulose blend or pure allulose works even better. The main difference is these two both make much more soft, moist baked goods. They are great for chewy cookies, soft ice creams, moist cakes and muffins, etc. They will also dissolve and caramelize a lot better than anything containing erythritol. If you want something crispy, pure erythritol works better. Erythritol and allulose amounts are interchangeable (same sweetness), which is 70% as sweet as sugar. Monk fruit allulose blend is a 1:1 sugar replacement, makes nicely moist baked goods, and 33% sweeter than either pure erythritol or pure allulose. If you need to convert, I have a sweetener conversion calculator here. I have a keto sweetener comparison article here too, explaining more of the differences. But feel free to ask about any particular recipe, happy to make suggestions!
Lynnita
0Made mine crunchy the way I like. I used an ice cream scoop, uh way too big cookie but delish. Do these freeze well?
Wholesome Yum M
0Hi Lynnita, Yes! These freeze great!
Dee
0Thank you so much for this recipe! This is my new favorite cookie!!!
Teri
0These chocolate chip cookies are really good.
Daria
0Closest to toll house cookies you can get and without all the carbs! I bake them less time.
Lindsay
0Hi there, are these done with crystal sweetener or powdered? Thanks
Maya | Wholesome Yum
0Hi Lindsay, These are with crystallized Besti Monk Fruit Allulose Blend.
Pippa
0Hi,
Have you tried freezing the dough? I just know me to well to cook a whole batch- like magic- they are gone.
Wholesome Yum M
0Hi Pippa, Yes, I know just what you mean! The dough can be frozen for up to a couple of months. Be sure to wrap it tightly and place in a freezer safe bag.
Annie Drescher
0Awesome cookies! Hit all of the boxes of a classic chocolate chip cookie. Chewy, crunchy, and oozing with chocolate. 10/10 would recommend.
Darlene Murphy
0I made these the other day and they turned out perfect! They tasted just like if not better than normal chocolate chip cookies. Great recipe, it’s a keeper. The only thing I did was add a tablespoon of Truvia brown sugar. Thank you so much for the awesome treat.
Sheri Watson
0I was just needing to know exactly how much to put of each ingredient in order to make the cookies. I bought all of the ingredients for the low carb chocolate chip cookies but I do not know the measurements.
Wholesome Yum M
0Hi Sheri, The recipe card is about halfway down the page. If you don’t want to scroll to find it, there is a button at the top of the post (just under the title) that says ‘Jump To Recipe.’ If you cannot see the recipe card, then you may need to turn off your browser’s ‘Reader Mode’ to be able to view it.
Lin
0I tried the recipe. 1. My dough was so thick it was hard. So I added 1/2 again more avocado oil. Then it was ok.
2. My oven temp was 325 but they looked too brown at 8 minutes with the allulose.
3. What is the best oil to use as we have both coconut and dairy allergy? Is there a butter flavor oil or flavor to add? We don’t like ghee or Shea. The flavor for us was bland even with extra vanilla. Please help. Thanks
Wholesome Yum M
0Hi Lin, Allulose does brown more than baking with erythritol, that is normal. As for the flavor of your cookies, I would suggest searching for a dairy-free butter extract. That will help to give flavor and depth to your baked goods. There are a couple of varieties of butter-flavored avocado oil, but they can be a bit pricy, an extract is a more economical way to go.
Kathy
0Wonderful!!! Just what my taste buds were craving!
I used Coconut sugar which has a pretty strong flavour so omitted the Molasses. Also I avoid Xantham gum so used Pixie Dust instead (1 tsp each of chia seeds, psyllium and ground flax). Also added 1/2 cup chopped pecans. Turned out fabulous but I think next time I will decrease the Almond flour by 1/2 c seeing as I add that amount of pecans.
I just discovered your site today and this is my second delicious success. Thank you so much!!!
Cathy Pang
0Hi, i was wondering if you could tell me how to use this recipe as a basis for chewy lemon cookies. If I delete the chocolate chips and molasses, but add lemon zest and juice, how much would I add? Do you think this would work? I appreciate your input, thank you.
Wholesome Yum M
0Hi Cathy, You can add lemon zest (1 Tbs) to this recipe, but I don’t think lemon juice will come through, I suggest using a lemon extract (1/2 tsp). If you would prefer to use lemon juice, then I would use this cookie as a base recipe which includes cream cheese and highlights the lemon citrus flavors. With this cookie recipe, use 1 Tbs lemon zest and 1-2 Tbs (depending on the desired intensity of flavor) of lemon juice. Enjoy!
Lori L
0These are really good cookies. I made them today. Although I didn’t have the xanthan gum or the molasses. They were still really good. I did like one person said and browned the butter to add extra flavor. I also made your Almond flour biscuits with the collagen today. I also added shredded cheddar cheese to them for cheese biscuits. They were great also.
Maya, I really appreciate your recipes. I can always count on them to come as they are supposed to. It’s no fun when a recipe flops. Waisted time and money, not to mention expectations.
Thanks Maya
Susan Cannon
0OMG! These are awesome! I didn’t have all of your ingredients but I used dark Karo syrup instead of the molasses and I used 1/4 cup each of white Erythritol and brown (monk fruit). They are really so good! Thanks so much and to everyone…READ THE TIPS!!!
Debra Dusseault
0Any thoughts on swapping out the molasses for coconut nectar?
Wholesome Yum M
0Hi Debra, Yes, that will work out fine.
Melissa
0Please consider noting SALTED butter in the ingredient list. I just baked these for my husband for Valentines Day and wondered why there was no salt in the recipe. After I put them in the oven I saw the little footnote about using salted butter. The recipe card just says butter. I never bake with salted butter because of the quality of salt. I always prefer to add my own.
Anyway I just tried them and they’re not good and I think the salt is the reason. It is very kind of you to share recipes but I think other people will have the same disappointing experience I had if they use the recipe as posted and don’t know the recipe needs salt.
Elise
0Hi, I am freaking out how delicious these cookies are. I brought them to a “Try Healthy Deserts” event and everyone loved them. EVERYONE. Thank you.
Wholesome Yum M
0Hi Melissa, I am sorry these didn’t turn out as expected. The recipe notes do say to add salt if using unsalted butter or coconut oil.
Stephanie
0Just made these tonight!! Can’t wait to try them in the morning when I break my fast!
If I omitted the molasses does that lower the carb count per serving?
Thanks!
Wholesome Yum M
0Hi Stephanie, Yes, omitting the molasses with slightly change the macros.
Josephine
0Hi Maya – can’t wait to try these. I have a question – in your blog you say the 1 cookie is 4 net carbs but in the nutritional info it says 2 carbs. Which is correct? Thanks for answering.
Wholesome Yum M
0Hi Josephine, The recipe card is correct – 2 net carbs per cookie.
Caroline
0Hello Maya, thank you for a wonderful food blog as we use and enjoy so many of your recipes.
This one was simply superb: I’ve tried so many keto/low carb recipes for chocolate chip cookies
and they all lacked something. Not this one! By the way, I used Quest Vanilla Milkshake protein
powder and substituted Sukrin Gold for half the powdered sweetener. We eat them all in two days, and then I make more!