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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
samuel
0Hi Maya,
Thank you for your helful, insighful site.
I wanted to start a low carb diet, but was worried that i’ll miss my daily treat to my coffee.
When I came across your website full of delicious, easy to follow recipes, I was DELIGHTED, and was eager to try out ALL of your products.
So the first one that I tried was these delicious, chewy chocolate chip cookies, and delicious they were!
I’m looking forward to trying out more of your items.
Thanks again!
I wish you lots of luck!
samuel
0Recipe is great! Just what I was looking for!
Just one question, what would be the best way to pack it? You mentioned that plastic makes it soggy. Is it that bad or will it be fine?
Reason being, I wanna gift someone with it, and I wanna present it nicely, not in a paper bag.
Please advise.
Thank you!
Wholesome Yum M
0Hi Samuel, I like to wrap these in parchment paper. For gifting, you may want to get a cardboard baked goods box. These are available at local craft stores.
Tara
0I know that it would not be completely keto, however could I use arrowroot starch in place of xanthan gum?
Wholesome Yum M
0Hi Tara, Yes, that would work fine.
Janet
0I tried this recipe and followed the suggestions regarding mixing etc. I did omit the molasses because I didn’t have any. I will find molasses next time. I also did not have a medium scoop, so I overfilled a small scoop and flattened the cookies out as instructed. I ended up with 30 cookies.
I was concerned when the edges (which were thinner) started to brown. I’m wondering if I could get a more even browning if I rolled out the dough and used a cookie cutter to get them more uniform. They were well cooked at 12 minutes, but the tops were not golden.
The texture was good, and the cookies did taste great!
Lizzie
0Made these and OMG!!!! Couldn’t even tell they were keto! This is my new go to cookie recipe!!!
Micha
0I LOVE THESE COOKIES!! I have tried so many others that crumbled and did not eat as a ‘cookie’. These cookies are delicious, moist (or crunchy if you like) and hold their shape. They are so easy and quick to make. It satisfies that cookie crave. I flattened them a bit for more surface area and left them in longer to get browner. I’m going to use the base recipe for additional flavors. Thank you!!
Diana Fisher
0I have just made these cookies, they are absolutely delicious, taste a little like macaroons. I will take one in my snack box when I go to work tomorrow. I will have fun with different types of ingredients.
Karla
0I’d like to make Chocolate Chip Cookies using your Besti Brown Sugar Replacement – LOVE IT! – in place of the blackstrap molasses. Please could you recommend any adjustments the recipe might need?
Wholesome Yum M
0Hi Karla, 1 Tablespoon should do the trick! Enjoy your cookies!
shannonmichaeltx@att.net
0Incredibly good low carb cookie! I must say these will not last long. The addition of molasses is genius. I love these! Thank you so much for all your hard work. Your blog is really helping me eat healthier without feeling “left out” of life. I wanted sugar today and I made these and they hit the spot.
Tosca
0Where are the amounts? How much flour, How much butter also?
Wholesome Yum M
0Hi Tosca, The amounts are listed in the recipe card located in the top half of the page. If you can’t see the recipe card, please make sure you aren’t viewing the website in ‘Reader Mode.’ You can verify this in your internet browser settings. I hope this helps!
Philip Brzostowski
0Best keto chocolate recipe. I find that freezing them makes a perfect companion to my morning coffee.
Phil
Sheri B.
0I loved this recipe! I followed everything exactly including the molasses and xanthan gum. They came out great but I would prefer a crunch, perhaps I made them too thick. Would they be more crunchy without the xanthan gum or if I cooked at a higher degree?
Wholesome Yum M
0Hi Sheri, Yes, making your cookies a little thinner will give them more crunch. Also, you can leave them in for a few additional minutes, but be sure to keep an eye on them so they don’t burn!
kristine rios
0Can I make this ahead of time and bake a few cookies at a time? If so, how long does it last refrigerated or frozen?
Wholesome Yum M
0Hi Kristine, Yes, you can make the dough and pre-roll cookies to store in the freezer. They can remain in the freezer for a couple of months. The dough can be stored in the fridge for up to a week.
Hannah
0I have regular ol’ organic molasses…… Does the “blackstrap” part make a difference?
Wholesome Yum M
0Hi Hannah, There are some big flavor differences between regular molasses and blackstrap molasses. The recipe will work with either form of molasses, but blackstrap has more favorable flavors for this recipe.
Jill
0Hi there,
I notice you say to only use granulated, not powdered, varieties of sugars. What about liquid? Can I substitute liquid allulose in this recipe, or any recipe for that matter?
Thanks!
Wholesome Yum M
0Hi Jill, I don’t recommend using liquid sweetener unless specifically noted in the recipe. Liquid sweetener changes the composition of the recipe, and it will not turn out as intended. There are many recipes where powdered sweetener is used, usually in recipes that require a smooth texture like cheesecake. I hope this helps!
Kat
0Hello, I don’t have Xanthan Gum but I want to achieve the same soft chewy texture in my cookies. Can I use psyllium husk with the same ratio?
Wholesome Yum M
0Hi Kat, psyllium husk does not have the same properties as xanthan gum, so it won’t give you the texture you are looking for. 1 tsp of gelatin can help you get the soft, chewy texture you are looking for in place of xanthan gum. Enjoy!
Julie U
0I have an allulose monk fruit blend…would this be ok to use? if so would the measurement be different than your half a cup of just allulose? Would the cooking time change too?
Wholesome Yum M
0Hi Julie, Yes that will work. Reduce the amount to 1/3 cup and you will get the same sweetness as 1/2 cup pure allulose. I have a handy calculator to help determine how much sweetener to use in recipes, you can find it here: Sweetener Calculator. Enjoy!
Bruce Allan Clark
0I must have screwed up. I made the shortbread type cookies. I used Bob’s Red Mill Super-Fine Almond Flour. Was that wrong? And I used Splenda brand Stevia powder. Maybe that was the problem? Otherwise followed the recipe exactly and the result was an overly crumbly structure but I could live with that. However, they tasted like cardboard. Very disappointed. Help.
Wholesome Yum M
0Hi Bruce, I’m sorry these didn’t turn out as expected. It sounds like your dough was too dry. I highly recommend you check out the images and the video in the recipe card to see what consistency the dough should be before baking. Also, I think you may have used too much sweetener which overpowered the rest of the recipe. Allulose is not 1:1 with sugar, and I believe the sweetener you used is 1:1. In this recipe, if you use a 1:1 sweetener you would only need 1/3 c + 1 tsp of sweetener. I hope this helps!
Lynn B.
0I gave this 4 stars because I feel the addition of salt would be helpful. Either in the dough or a sprinkling on top. There was something missing. I will try again. Thanks for the recipe.
Lisa
0Hello! I just had to come comment. I followed this recipe to a T including xanthan gum and molasses. I think I almost cried when I bit into it. Perfection. Soft with a little chew. Oh my they are wonderful. Thank you for all you do!!!!
Irene Collini
0Can I use an egg replacer? I’m vegan and wonder if an egg can be replaced and if so, what would be the best alternative!
Wholesome Yum M
0Hi Irene, Yes, a vegan egg or flax egg should work fine in this recipe.
Meredith
0I just made these vegan style with the “flax egg” and butter flavored coconut oil. They are so good! I’m trying to do vegan keto and this hit the spot! Thank you.