Buttery, soft and packed with chocolate chunks, these chewy keto chocolate chip cookies are the perfect sugar-free version of the cookie that everyone loves! This recipe results in the best keto chocolate chip cookies with the most incredible flavor and texture. They are crisp on the outside with the perfect chewy center and a generous amount of chocolate.
Are you a cookie person?
You know, there are those who think cookies are well and fine, and then there are others -- myself included-- who are natural cookie seekers.
Farmer's market... coffee shop... any kind of gathering...we will find the cookies. Call us cookie connoisseurs. 😉 And chocolate chip cookies will forever be my favorite.
So for all of you fellow cookie people, here's a keto chocolate chip cookie recipe that will satisfy your sweet tooth!
These low carb chocolate chip cookies are:
- grain-free, gluten-free, and keto diet friendly
- dairy optional (butter or coconut oil both work well)
- simple to make, with less than 15 minutes of prep time!
If you track your carbs, you'll be thrilled to know these keto chocolate chip cookies are only 4 g net carbs per serving!
the secret to low carb cookies
What makes these chocolate chip cookies keto-friendly?
Almond flour, coconut flour, and granulated monk fruit sweetener combine to make a keto chocolate chip cookie that is low-carb, yet delightful!
Toss in a few sugar-free chocolate chips or chunks (like Lily's chocolate chips or keto dark chocolate chips) to keep the carb count ultra low.
Also, if you're a major "cookie person," might I suggest trying out these coconut chocolate chip tahini cookies, these healthy banana cookies or how about a delicious keto peanut butter blossom? You won't be sorry.
This keto chocolate chip cookies recipe requires simple ingredients that are staples in low-carb baking.
The dry ingredients include a mix of low-carb flours like almond flour and coconut flour, plus xanthan gum, a gluten-free binder that will give you the best texture. Xanthan gum helps hold the flours together and will prevent the almond flour cookies from being too crumbly.
As far as sugar substitutes go, I prefer baking with granulated monk fruit sweetener. I especially love the flavor that Lakanto's Golden or Brown monk fruit sweetener (affiliate links) adds to the keto cookies. However, feel free to swap in your own favorite 1:1 sugar substitute.
For this almond flour chocolate chip cookies recipe, you will need:
- butter or coconut oil, softened (I prefer using salted, grass-fed butter but unsalted butter will work too)
- granulated monk fruit sweetener (I prefer using Lakanto Golden for a sweetener that's similar to the caramel-y flavor of brown sugar)
- egg + an egg yolk (at room temperature)
- vanilla extract
- blanched almond flour (not almond meal)
- baking soda
- coconut flour
- xanthan gum (optional, but its a great gluten-free binder and contributes to that "perfect texture" I mention above)
- salt + sea salt flakes for topping (optional)
- ground cinnamon
- keto-friendly chocolate chips or a chopped chocolate bar
how to make keto chocolate chip cookies
Now for the tastiest low carb chocolate chip cookies!
The texture is not too dense or fluffy, but is the perfect combination of soft and crisp around the edges.
This is such a great recipe because it's so simple and still results in perfect sugar-free chocolate chip cookies. And if you want to take your cookies to the next level, you can do that with a few easy steps (check out the recipe card and read through the recipe notes)!
Pro tip: chill the dough for at least an hour (or overnight) for an even better texture. Tough to do, yes, but worth it? Also yes.
Here's a look at the process for baking the best keto chocolate chip cookies (that taste just like the real thing!). For all of the details, view the printable recipe card.
- Make the keto chocolate chip cookie dough. In a large mixing bowl or large bowl of your standup mixer, beat together the granulated monk fruit sweetener and the butter (or coconut oil) for about 2-3 minutes, taking time to make sure it's well combined. Drop in the egg and egg yolk one at a time, mixing well after each is added. Mix in the vanilla. Add the almond flour, coconut flour, xanthan gum, salt, cinnamon, and baking soda to the wet ingredients. Continue mixing until the keto chocolate chip cookie dough forms.
- Chill the dough (optional). Stir in the chocolate chips or chopped chocolate. Chill the keto cookie dough for at least an hour, preferably overnight (optional) for the best texture.
- Bake the cookies. To bake, scoop out 1 to 1-½ tablespoon-sized portions of cookie dough (a small cookie scoop is best). Place each on a baking sheet lined with parchment paper and gently press down to slightly flatten. Press 2-3 chocolate chips or chunks into the tops of each cookie. Transfer the cookie sheet to the oven and bake at 350°F for 11-13 minutes. Remove and sprinkle with sea salt flakes, if using. Transfer the cookies to a wire rack to cool.
pro tips for the best results
- Chilling the keto cookie dough results in a more crisp-on-the-outside cookie. And while salted butter adds a delicious flavor, I've found that coconut oil is a better option if you like your keto chocolate chip cookies more crisp.
- Flour substitutions: Please know that almond flour and coconut flour are not interchangeable ingredients. However, if you do not have coconut flour, you could probably add about ¼ cup extra of almond flour.
- These are the best keto cookies when they're slightly under-baked. They will firm up as they cool but the centers should remain nice and chewy.
- For extra perfect keto chocolate chip cookies, use a round cookie cutter to shape the edges of the cookies when they're hot out of the oven. Simply place the cutter over the cookie and swirl it around on the baking sheet to round out the cookie edges.
variations for keto chocolate chip cookies
Prefer white chocolate chips? Swap them in! How about a Funfetti cookie? My kids love these low-carb chocolate chip cookies with added sprinkles (and yes, you can find keto-friendly sprinkles too!).
Stir in a few chopped walnuts, macadamia nuts, or shredded coconut for a low-carb version of an "everything" cookie. Really, you can't go wrong with add-ins- this keto chocolate chip cookie recipe is so versatile!
brown butter cookies
Want to take the flavor up a notch? Brown butter is always the answer!
To brown butter, toast it in a light-colored pan over medium heat for a few minutes, stirring often, until the butter browns (the milk solids turn a golden color). Remove, cool, and follow the keto chocolate chip cookie recipe!
Brown butter adds an incredibly rich, nutty flavor, and it's soooo worth the extra step.
I find that I get the best results when I use a keto-friendly brown sugar substitute made with monk fruit, like Lakanto's Brown Monk Fruit Sweetener or Golden sweetener.
They both have less of that cooling, erythritol aftertaste and are rich with caramel notes. (I'm a Lakanto affiliate, I love it so much. Use the code STEMANDSPOON for 15% off your order!).
If you prefer, you can substitute the sweetener for Lakanto Classic, plain erythritol, Wondrose, or allulose.
Just remember, granulated allulose is only 60 to 70 percent as sweet as sugar. So adjust the sweetness level accordingly-- you will likely need an extra ⅓ cup.
chocolate chip cookies, forever
Friends, this recipe will give you perfect keto chocolate chip cookies!
It took several attempts to get the recipe just right, but a perfect recipe is always well worth the wait (and the extra effort).
Whether you're looking for a late-night snack, after-school treat or an addition to your holiday cookie line-up, these keto and gluten-free chocolate chip cookies are the answer.
And one last final tip: extra touches like the chocolate chunks and sprinkled sea salt flakes really do something special here. So go all out, because a low-carb lifestyle should never deprive us cookie people of what we love most. 😉
you might also love...
- Keto blondies, aka chocolate chip cookies in bar form! Make them with brown butter for extra yum.
- These gluten-free banana muffins are made with almond flour and monk fruit sweetener which means they're low carb and low in sugar!
- My recipe for keto lemon pound cake will always be a family favorite. If you are a lemon lover, this grain-free and low-carb lemon loaf is for you!
- Keto pumpkin chocolate chip cookies have big pumpkin flavor and just the right amount of pumpkin spice. Soft and cake-like, these are one of my favorite keto cookie recipes!
Keto Chocolate Chip Cookies (Low-Carb, Gluten-Free)
Crisp on the outside with a soft center and chunks of chocolate, these keto chocolate chip cookies are incredible! They are simple to make and have the perfect texture- a keto chocolate chip cookie recipe to make again and again!
- ½ cup salted butter or coconut oil, softened
- ½ cup granulated monk fruit sweetener, preferably Lakanto "Golden" for more brown sugar flavor
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1-¾ cups blanched almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- ¼ teaspoon salt (increase to ½ teaspoon if using coconut oil instead of salted butter)
- ½ teaspoon ground cinnamon (optional)
- ½ cup keto-friendly chocolate chips, like Lily's (or chopped Lily's chocolate bar
- sea salt flakes for sprinkling on cookies (I love Maldon salt), optional
- In a large mixing bowl or standup mixer, beat the softened butter (or coconut oil) and the granulated monk fruit sweetener for 2-3 minutes, or until it's creamy and well-combined.
- Add the egg and egg yolk, one at a time, mixing on medium speed for about 30 seconds after adding each. Mix in the vanilla.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, xanthan gum (optional), salt, and ground cinnamon. Whisk the dry ingredients together, then slowly pour them into the egg/butter mixture. Continue mixing until the ingredients are combined and a cookie dough forms.
- Set aside 1-2 tablespoons worth of chocolate to press into the tops of the cookies before baking (optional). Fold the remaining chocolate into the cookie dough.
- Wrap the cookie dough in wax paper or plastic and chill it in the refrigerator for 1 hour, preferably overnight (optional). This isn't necessary but it does help intensify the flavors, and cold cookie dough placed in a hot oven will result in a slightly more crisp-on-the-outside cookie.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Use a cookie dough scoop or spoon to scoop out dough portions about 1 to 1-½ tablespoons in size. Place each scoop on the baking sheet and press it down slightly to flatten.
- Press a few pieces of the reserved chocolate chips/chunks into the top of each cookie, then sprinkle with a few flakes of sea salt.
- Bake the cookies at 350°F for 11-13 minutes, or until they turn golden around the edges. Remove from the oven and let them cool on the pan for 5 minutes. Transfer to a wire cooling rack to cool completely.
Xanthan gum is not necessary, but it is a gluten-free binder that gives these keto chocolate chip cookies a wonderful texture.
Feel free to swap in other add-ins: white chocolate chips, sugar-free sprinkles, chopped walnuts, macadamia nuts, or shredded coconut.
For brown butter chocolate chip cookies: To brown the butter, toast it in a light-colored pan over medium heat for a few minutes (5-8 minutes), stirring often, until the butter browns (the milk solids turn a golden color). Remove, cool, and follow the keto chocolate chip cookie recipe. Brown butter adds an incredibly rich, nutty flavor, and it’s definitely worth the extra step.
Flour substitutions: Please know that almond flour and coconut flour are not interchangeable ingredients. However, if you do not have coconut flour, you could probably add an extra ¼ cup almond flour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gCholesterol: 52mgSodium: 10mgCarbohydrates: 11gNet Carbohydrates: 4gFiber: 7gSugar: 1gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.
Thought these were way too greasy and so we did not enjoy them at all. Used coconut oil, and would recommend cutting the amount by 1/2. Almond flour is too expensive to waste, so I guess we’ll have to choke them down.
Hi Tanja, Thanks for letting me know this recipe didn't work out for you. I've made this dozens of times with both coconut oil and butter and haven't ever run into that issue. The only things I can think of that may have made it overly greasy is perhaps there was too much oil measured out or not enough almond flour/coconut flour, but it's hard to say. Thanks for leaving a comment and for trying the recipe.