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Are you ready, friends? I’m about to share a keto chocolate chip cookies recipe with you… and it’s going to knock your socks off. Seriously, this recipe makes the best sugar-free chocolate chip cookies you’ve ever tasted!
That’s right. These low carb almond flour chocolate chip cookies are so good, you won’t even miss the flour and sugar.
While I enjoy low carb salads and low carb soups and roasted veggies as much as they next person, sometimes you just want something sweet. Something that tastes sinfully good, but doesn’t leave you with a sugar crash.
Something like keto fudge brownies…OR these low carb chocolate chip cookies.
These keto chocolate chip cookies were actually inspired by one of my most popular recipes: keto almond flour shortbread cookies… and, if I do say so myself, they’re going to be the best keto chocolate chip cookies you’ve ever made.
Now you have a pressing question to answer: Do you like your low carb chocolate chip cookies chewy or crispy?
These are a little of both. That’s right… no matter what you prefer, these will be a winner!
Now, go grab a glass of almond milk… or your favorite 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!
Ingredients For Keto Chocolate Chip Cookies
As I mentioned, this keto chocolate chip cookies recipe was inspired by another popular keto cookie recipe on my site.
The base recipe is the same four ingredients as the almond flour shortbread cookies, but has a few additional extras that make these low carb chocolate chip cookies melt in your mouth ah-mazing.
For these keto chocolate chip cookies, you’ll add some blackstrap molasses for the depth and flavor that is commonly found in many chocolate chip cookies. (More on that in a second!) There’s also egg to make them more moist and a tad more chewy.
And of course, I tossed in my favorite sugar-free chocolate chips, which are made with stevia.
So, what do you need for this keto chocolate chip cookies recipe?
- Blanched almond flour
- Vanilla extract
- Blackstrap molasses (optional)
- Sugar-free dark chocolate chips
If you want to make these strictly paleo, you can swap out the grass-fed butter for ghee, or if you’re looking for a dairy-free, gluten-free, sugar-free chocolate chip cookies recipe you can sub coconut oil. Grass-fed butter will give you the most familiar cookie texture, but you have options!
Some may also prefer to avoid the molasses, because I’m sure your first instinct is that it equals sugar. But, keep in mind that it’s super dense and flavorful, and we’re only using a teeny-tiny amount in the entire recipe.
And, the molasses really gives an awesome depth of flavor to these low carb almond flour chocolate chip cookies. The amount per cookie ends up being just a few drops, not significantly altering carb count. These keto chocolate chip cookies have only 4 grams net carbs each!
If you’re seriously averse to molasses or are following very strict keto, you could sub a bit of maple extract for a similar flavor.
How To Make Low Carb Chocolate Chip Cookies
The first step to making truly delicious low carb almond flour chocolate chip cookies is creaming together your butter and sweetener.
This is the main reason why butter is highly recommended for this recipe, if you can. Creaming butter and sugar is a classic step in many traditional cookie recipes, because it creates air pockets and better texture. We do the same here with our low carb sweetener. You can try to replicate it with ghee or coconut oil if you need to, but the texture is still a bit different.
Then, you’ll beat in the eggs, vanilla, and blackstrap molasses.
When you add the almond flour, just do it 1/2 cup at a time. If you dump it in all at once, it will be difficult to get it to incorporate and you might think the cookie dough is too dry.
Once it’s all mixed together, fold in the chocolate chips. You can even change it up with other add-ins, like some walnuts.
Finally, you’ll make your dough balls, flatten them on a parchment paper lined cookie sheet, and wait patiently to take a bite of these low carb almond flour chocolate chip cookies.
How simple is that?!
Now for some tips that will make your keto chocolate chip cookies better than the rest!
Tips For The Best Keto Chocolate Chip Cookies
While it is incredibly easy to make these low carb almond flour cookies, there are a few things you want to pay careful attention as you go through the steps to get the most authentic sugar cookie texture.
Soften your butter naturally.
You don’t want to overheat your butter by softening in the microwave or on the stove. Just cut it into slices and let it sit out for 10 to 15 minutes, and it’ll be perfect for creaming.
Of course, if it’s summer or you’ve been cooking a lot, you’ll need less time. A kitchen that is much warmer than 70 degrees F will speed up this process.
If you’re in a hurry, you can soften the butter by placing it in an airtight bag and letting it sit in some warm (not hot!) water.
Cream the butter and sweetener the right way
Use a hand mixer to beat your butter and sweetener together. This is called “creaming.” Start with lower speed to prevent splattering, then increase as it starts to incorporate.
Your batter will make more cookies and they’ll have more of a sugar cookie texture.
Please note: This method doesn’t work quite as well with ghee or coconut oil, which is why the texture is a little different if using that, but it does still work to some degree.
Also, only do this for about 5 minutes. You don’t want to go too long, or you’ll lose the air pockets that you’re creating and the cookies will be too dense.
Use the right 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!).
Take your time with almond flour
Go slowly as you add in your almond flour. Again, you don’t want to over beat the batter and end up with low carb chocolate chip cookies that are too dense.
I promise, my friend, your low carb almond flour chocolate chip cookies will be better for the patience you put into them!
Scrape the batter from the sides of the bowl
Take your spatula and scrape the sides of the bowl back into the batter while you’re creaming the butter, and again after adding the almond flour.
This will keep your cookie batter uniform and give you an entire batch of perfectly baked sugar-free chocolate chip cookies.
Gently pat the dough into your cookie scoop
Once you’ve got your dough ready to scoop onto the cookie sheet, you’re almost done.
All you have to do is gently pat it into the scoop – this is important. If it’s too loose, it won’t stay together once you release it.
One lightly packed tablespoon of dough, flattened to 1/3″ is going to give you the most delightful low carb chocolate chip cookies! Don’t forget to flatten, because these cookies won’t spread much on their own.
Adjust baking time as needed
Check on your keto chocolate chip cookies promptly after 10 minutes in the oven, and then every couple minutes after that.
Don’t open the oven too far to check because that lets the heat out. It’s best to use a light if you have one and just a tiny crack of the door, if it’s a must.
A sprinkle of patience is the secret ingredient!
When they first come out of the oven, your low carb almond flour chocolate chip cookies will look irresistible… but don’t be fooled into trying one right away. They’ll be too soft and crumbly at first.
That’s why patience is the secret ingredient.
Let them cool completely before handling them so that they can be just right for you.
How To Make Sugar-Free Chocolate Chip Cookies Soft or Crispy
You can use this recipe to make both soft or crispy cookies.
All you have to do is cook them a little longer for crispy low carb chocolate chip cookies or a little less time for soft ones.
They will crisp up as they cool so keep that in mind, too!
For extra crispy keto chocolate chip cookies, turn off the oven and prop it open with a wooden spoon. Keep an eye on them if you do this so that they don’t burn too much, but otherwise keep them in there as long as you can because that little bit of air flow crisps them up perfectly.
Either way, just remember that even though they will come out of the oven extremely soft, they’ll firm and crisp up as they cool.
How To Store Low Carb Almond Flour Chocolate Chip Cookies
Your sugar-free chocolate chip cookies will store perfectly on the counter for a few days.
If you want them to last longer, they’ll keep in the fridge for 10 days, or you can freeze them. Be sure to wrap them in parchment paper and not plastic wrap, as that will keep them from getting soggy (and no one wants soggy low carb almond flour chocolate chip cookies!).
If you need another way to enjoy any leftover chocolate chips thanks to this keto chocolate chip cookies recipe, try paleo chocolate chip muffins or coconut flour chocolate chip cookies. You could just use sugar-free maple syrup in place of the honey for both of those recipes, to keep them low carb.
Or just make low carb cookie dough and skip the baking part. 😉
Or for another gluten-free cookies recipe that uses molasses like this one, try gluten-free pfeffernusse cookies. Make ’em low carb by using just almond flour and swapping the brown sugar with Sukrin Gold. I like to use Swerve Confectioner’s in place of powdered sugar, too.
Tools To Make Low Carb Chocolate Chip Cookies:
Click the links below to see the items used to make this recipe.
- Parchment Paper – Make sure you line your cooking sheet with parchment paper to prevent your cookies from sticking.
- Cookie Sheet – This cookie sheet is my favorite pan to use in the kitchen.
- Hand Mixer – This hand mixer would be perfect for mixing the cookie dough for these low carb cookies.
Sugar-free Low Carb Chocolate Chip Cookies Recipe:
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More Low Carb Recipes To Love
The Best Low Carb Keto Chocolate Chip Cookies Recipe With Almond Flour
The best keto chocolate chip cookies ever! This sugar-free low carb chocolate chip cookies recipe needs only 7 ingredients & 10 minutes prep.
RECIPE VIDEOClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter and erythritol, until it's fluffy and light in color.
Beat in the egg, vanilla extract, and blackstrap molasses. Beat in the almond flour, 1/2 cup (118 mL) at a time.
- Fold in the chocolate chips.
Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.
Serving size: 1 cookie
Video Showing How To Make Keto Chocolate Chip Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Chocolate Chip Cookies!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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