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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
Olivia
0I made this for my friends brother who has type one diabetes and he LOVED them.
Thank you so much for posting this recipe!
Mandy
0These have great chocolate chip cookie flavor and texture. I used the xanthan gum (I was going for chewy)! I added 1/2 tsp baking soda (cause it is in most recipes?) and used swerve brown sugar as that is what I had on hand;) I also added some chopped walnuts.
Next batch I will add a few more lily’s choc chips an extra pinch of salt and a bit more sweetener. This is a great recipe! The last one I tried was waayyy too sweet and the texture wasn’t right. Thank you for the great recipe! The whole family, not keto enjoyed them too!
Marjorie
0Hi Maya, How much Besti Brown to replace the molasses?
Wholesome Yum D
0Hi Majorie, You could omit the molasses and use Besti Brown in place of the Wholesome Yum Allulose in this recipe and achieve the same flavor.
Marjorie
0Yes I know I have to omit the molasses but how much Besti do I but in? Thanks Marj
Wholesome Yum D
0Hi Marjorie, Substitute Besti brown for the allulose in the recipe.
Janet Young
0i am looking for a chocolate chip cookie the replaces the sugar with a date paste. Instead of using the sugar alternatives would it be possible to use date paste instead.
Wholesome Yum M
0Hi Janet, Sorry, date paste would likely make this recipe too wet to work.
DCA
0I have your Besti Brown Sugar. What measurements would be used to replace the Allulose and Molasses in this recipe? And other adjustments that need to be made other than those?
Wholesome Yum M
0Hi DCA, That’s great! You can use the same amount of Besti Brown Monk Fruit Allulose Sweetener as you would for the molasses in the recipe, so that would be 1 teaspoon. Enjoy!
Elizabeth
0Delicious!!!!
Anne Stabile
0Great recipe, Maya! Keto is so much easier when I can look forward to one of these luscious chocolate chip cookies. Love all your recipes! Thanks so much,
Anne S.
SUSAN SECH
0Yummy! I added 1/2 tsp of baking powder and salt and 2 tablespoons of heavy cream and walnuts. As Type 1 molasses didn’t affect my blood sugar levels but did add depth to the cookie. So excited to taste a keto/sf cookie that taste delicious and didn’t cost me $5 for a package of store bought cookies that are equal to 4 of these! Thank you so much!!
Michelle
0Love a lot of recipes on this site, but this is not one of my favorites. Probably could use a tiny touch of salt, as is common with most chocolate cookies. I’d probably explore one with a blend of flours not just almond. Just my two cents.
Angela
0I want to know why I can’t find the Paleo Almond flour chocolate chip cookies that I’ve been making for at least 5 years
There was NoButter in them & it starts with 2 1/2 cups of almond flour etc.etc.????
Maya | Wholesome Yum
0Hi Angela, I’ve never had a chocolate chip cookie recipe without butter. This is the same recipe I’ve always had on the site, though I did swap the sweetener for Besti once we started making it because it makes superior cookies.
John S
0How can I convert this to a basic chocolate cookie without the chips? How much cocoa powder would I add? Any other additions/subtractions/adjustments? Thanks.
Wholesome Yum M
0Hi John, I have two recipes for chocolate cookies. This recipe one for Keto Chocolate Cookies is closer to the original chocolate chip cookie recipe in texture. This one for Flourless Chocolate Cookies is a bit fudgier in texture and flavor. Feel free to omit the chips in either recipe if you desire. No other changes needed. Enjoy!
John S
0Thanks! Looking forward to trying them out!
Clara McCormick
0How is the best way to store these cookies
Wholesome Yum M
0Hi Clara, These can be stored in an air-tight container at room temp for a few days. Any longer than that and you can move them in the fridge or the freezer. For more information, check out the section called, ‘How to Store Almond Flour Chocolate Chip Cookies.’ I hope this helps!
Lisa Mattucci
0Hi there these low carb keto chocolate chip cookies look amazing! The only problem for my family ( not me) is that they are allergic to nuts so is there a substitute for the almond flour? Also for the recipe for the All Purpose bread that uses the almond flour and unsweetened Almond milk? Would flaxseed meal work? Coconut milk instead of almond milk work? Ok please let me know what ingredients I can use that will still work in most of your recipes that use almond milk and almond flour. Again my family has a tree nut allergy. I love your KETO cookbook. The Tuscan garlic chicken casserole is delicious!!! Thank you!
Wholesome Yum M
0Hi Lisa, The best substitution for almond flour is sunflower seed flour. This should work in both the cookie recipe and the all purpose bread. Coconut milk is a great sub for the almond milk too! Best wishes!
C Wahlund
0I’m sorry, but these cookies are not good at all!! I am an excellent baker & have been eating very low carb for 8’weeks and I’ve lost 25#. I was super excited to try these & quite honestly I would throw them in the trash, but the ingredients I used were expensive. I will make some attempts on my own to achieve a healthy low-carb chocolate chip cookie. My son-in-law is a pastry chef trained at the Culinary Institute of America. We believe it cannot be achieved without using a blend of alternative flours. I think the almond flour alone makes them taste mealy. And yes, I used blanched almond flour. I am so disappointed
Wholesome Yum M
0Hi C Wahlund, Sorry these cookies didn’t suit your tastes. If you used blanched fine (or superfine) ground almond flour, then you used the correct type for the recipe. If you would like to try a cookie recipe that doesn’t contain almond flour, these Sugar Cookies use Wholesome Yum Coconut Flour instead.
Charlotte Trice-Rolph
0Hey.
So…. I’ve been struggling to find a keto cookie/treat recipe that I 1. Can successfully make (not the best baker) and 2. That I enjoy… And WOW… These worked perfectly! They don’t exactly look like the pictures, and mine were a little bigger so in the oven for longer, but they are great, a little crisp on the edges, chewy in the middle!!!
I also slightly tweaked the recipe, using 1/2 tsp vanilla and 1/2 teaspoon almond, it gave them the slightest hint of marzipan. YUM!
Delicious! Next time I’ll be making a bigger batch!
Thanks!
Luiz Marques
0Pretty awesome. I skipped the optionals, used erythritol and callebaut dark chocolate. The cookies are probably the best I ever had in my life.
Yokie
0Just pulled them out of the oven. Very good..I followed exact instructions, included molasses. I used a scant tsp.. Sorry, if you’ve mentioned and I missed it, but make sure eggs and butter, as usual, are room temp. I sprinkled sea salt on the tops right out of oven..salt makes the sugar better.
Nice job on this recipe!
Rayofsun
0I’ve been keto for 3 years and I’m prepping for our super bowl party tomorrow and wow, this recipe is so amazing and I’ve tried many in the last 3 years!! I didn’t have molasses so I added a little liquid allulose. I also used Lily’s mint chocolate chips instead. Soooo delicious!! My gas oven runs hot so I baked at 320 for 12 minutes and it was perfect. My kids are devouring them as I type this…I hope some are left for the super bowl party tomorrow!! Love your recipes!!
Susan Gosby-Worley
0I love your recipes, but I have to say, your website is cumbersome dodging all the ads that take up so much space, it’s difficult to read the recipe. The 3 black circles with the save, Pinterest, and facebook likes are in the way!
But I have to say, the cookies are pretty darn good!
Wholesome Yum M
0Hi Susan, I’m so happy you enjoyed the cookies! The ads on the page are used to keep the website running. If you are liking the content on the website and would like to opt-out of the ads, I encourage you to check out the Wholesome Yum Plus Membership.
Mairead
0Hi! the allulose that you have linked is out of stock until March. Can I use my lakanto monkfruit? its the crystalized one just like the one you linked. Will that change the cookies at all?
Wholesome Yum M
0Hi Mairead, Sorry about that! You can find the linked Wholesome Yum Allulose sweetener here. An erythritol based sweetener will work in the recipe, but it will give you a completely different texture. Allulose produces soft cookies, erythritol produces crispy ones.
Amber
0I’m having trouble as it doesn’t state quantities in cups with the ingredients.. so how much do I weigh out of each thing?
Wholesome Yum M
0Hi Amber, The full recipe with quantities is shown in the recipe card about halfway down the page. Be sure you aren’t viewing the website with an RSS reader or in ‘reader mode’ on your browser.