Keto Chocolate Chip Cookies

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Made with almond flour, real butter, and plenty of chocolate chips, these Keto Chocolate Chip Cookies are a mouthwatering treat you can feel great about! These cookies are perfect for Christmas, your New Year’s resolutions, or anytime you need to satisfy a sweet tooth.

stack of keto chocolate chip cookies


The low carb and keto diets are so popular these days, and for good reason! Keto followers report so many health benefits, from weight loss and improved energy, to clearer skin and better sleep.

But, as with all diets, it can feel somewhat restrictive, which is why I love these keto cookies THIS much! 🤗 They have an awesome taste and texture, and really taste like a chocolate chip cookie should.


Because these cookies are made without flour or sugar, they are indeed low-carb and keto-friendly. Instead of regular flour, the base of these yummy treats is almond flour, which has a wonderful mild taste and pleasant texture, just right for a chocolate chip cookie.

You can use Swerve, or whatever sugar alternative you like, and be sure to use sugar-free chocolate chips, like Chocolate Zero, Lily’s, Enjoy Life, etc. Easy!

overhead shot of a chocolate chip cookie


  • Eggs: To bind the cookie dough together, you’ll need 2 large eggs.
  • Butter: You’ll need one whole stick (8 tablespoons) of unsalted butter, melted.
  • Vanilla: I like to use pure vanilla extract for the best flavor.
  • Swerve: To keep things keto-friendly, use half a cup of Swerve granulated sugar substitute (or any other granulated sweetener).
  • Almond Flour: This gives the cookies a wonderful flavor and nice texture. Blanched or unblanched is fine.
  • Baking Powder: Make sure to use baking powder, rather than baking soda.
  • Salt
  • Sugar-Free Chocolate Chips: You’ll need ¾ of a cup of sugar-free chocolate chips.

mixing chocolate chips into cookie dough


  1. Combine the Wet Ingredients and Sweetener. In a large mixing bowl, whisk together the eggs, butter, and vanilla, along with the sweetener.
  2. Combine the Dry Ingredients. In a separate bowl, combine almond flour, baking powder, and salt; whisk to incorporate.
  3. Combine the Wet and Dry Ingredients and the Chocolate Chips. Add the flour mixture to the egg mixture and stir until well mixed. Fold the chocolate chips into the batter.
  4. Shape and Bake the Cookies. Pinch off pieces of cookie dough to make 2-inch balls. Transfer the cookie balls to a prepared baking sheet, and arrange them 3-inches apart. Then, using your hands, or the bottom of a drinking glass, flatten the cookie balls. Note that the cookies won’t spread while baking, so they will be the size and shape that you see before they were baked.
  5. Bake the cookies at 350˚F for about 14 minutes, or until golden.
  6. Cool and Serve. Remove the cookies from the oven and let them stand on the baking sheet for 2 minutes, before transferring them to a plate. Serve when cool.
  7. Enjoy!

cookie dough balls on baking sheet covered with parchment paper


  • Handle Carefully. Like many cookies, these are very fragile and soft just out of the oven, and for a few minutes afterward. Move them very carefully with a thin spatula, to avoid crumpling them up. Once they cool down to room temperature or slightly above, they will be firmer and easy to hold.
  • Almond Flour Substitute: If you need an almond-flour substitute, I don’t really recommend coconut flour, because it has a very specific texture and liquid ratio in baking. Sunflower seed meal can work though. If you can’t find that in stores near you, try ordering online!
  • Flatten Before Baking: These cookies have to be flattened a bit (½ to ⅓ inch is fine) before baking, because they don’t spread out much. But they do spread somewhat, so make sure to leave a little space between.


What else could you add to these awesome cookies? How about:

  • Chopped walnuts or pecans
  • Sugar-free M&M-style candies or mini peanut butter cups
  • Unsweetened coconut flakes
  • Pistachios
  • And whatever other goodies you might have on hand!

side view of a stack of five Keto chocolate chip cookies


  • You can refrigerate these chocolate chip cookies in airtight containers for up to a week.


  • Yes, these chocolate chip cookies freeze well! Place on a baking sheet and freeze until frozen solid. Then, place in freezer containers or freezer bags, and put them back in the freezer.
  • Thaw on the countertop.


Tools Used in this Recipe

4.7 from 10 votes
stack of keto chocolate chip cookies


6 6 6
WW Freestyle: 6
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Made with real butter, almond flour, and chocolate chips, these keto-friendly chocolate chip cookies are the perfect healthy treat!
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 179



  • Preheat oven to 350˚F.
  • Line a baking sheet or cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl whisk together the eggs, butter, heavy cream, and vanilla.
  • Whisk in the sweetener.
  • In a separate bowl combine almond flour, baking powder, and salt; whisk to incorporate.
  • Add the flour mixture to the egg mixture and stir to combine.
  • Fold the chocolate chips into the batter.
  • Pinch off enough cookie dough to make about 1 ½-inch balls.
  • Transfer cookie balls to prepared baking sheet and arrange them 3-inches apart.
  • Using the palm of your hands, or the bottom of a drinking glass, flatten the cookie balls to desired size. The cookies will not spread while baking.
  • Bake cookies for 14 minutes, or until golden on top. Start checking for doneness at around the 12-minute mark.
  • Remove from oven and let stand on baking sheet for 2 minutes.
  • Transfer to a wire rack to cool.
  • Serve.


Nutrition Facts
Amount Per Serving (1 cookie)
Calories 179 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 41mg2%
Potassium 33mg1%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 206IU4%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: almond flour cookies, healthy desserts, keto chocolate chip cookies, keto cookies, keto desserts, low carb cookies

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36 Responses
  1. Barbara Carmichael

    These look good, but your Keto Nutrition facts are off.

    Net carbs = Carb – Fiber – Sugar Alcohol
    The net carbs for entire batch is:
    44.3g Carbs – 54 g Fiber – 160.1 g Sugar Alcohol = 30.2 Net Carbs
    Divide that by 18 cookies, and you’re looking around roughly 1.6 Net carbs per cookie, depending on brand of ingredients used!

  2. V

    The carb count is high likely due to the fact that the sweetener and chocolate chips contain sugar alcohols, which are not digested and therefore should be subtracted from the total carb count, giving you net carbs. By doing this it gives a much more reasonable carb count per cookie, somewhere in the 2-3 net carbs per cookie, depending on how many cookies it yields.

  3. Kandi

    I saw where you can freeze the dough but can you bake the cookies then freeze? I am the only one that will eat them and just need something keto that’s already baked and just get one out of the freezer at a time and thaw on counter.

    1. Katerina Petrovska

      Yep, these cookies freeze well. I first put them on a baking tray and place them in the freezer to freeze. Once frozen, I put them in ziploc bags because they take up less room that way.

    1. Katerina Petrovska

      Almond Flour is high in carbs and so are the chocolate chips.
      Carb count in 2-3/4 cups almond flour is 65 grams (protein is also 65 grams), and there’s 54 grams of carbs in 1/2 cup sugar free chocolate chips.

      1. Karen

        So it’s 10g of carbs for the total recipe? Would that make it 1.8g per cookie? Btw, these turned out great but 10g of carbs per cookie is too much for this household! 😉 But it was as one of the easiest recipes to make

        1. Katerina Petrovska

          No, it’s 10g PER cookie. 😐 I agree, it’s a lot, but this is probably the best recipe I’ve made for low carb cookies.
          I’m so glad you like them! I make these often, but ONLY when I know I have self control and can limit myself to one cookie a day. 😬

  4. Anthony Govea

    I got 17 cookies out of this recipe, each cookie came out to 2.2 net carbs according to my math, I skipped on the vanilla extract to avoid extra carbs, I used Lily’s milk chocolate chips and monk fruit granulated golden sweetener. This recipe is great cookies taste awesome, thank you!

  5. R Hollifield

    Mine did not turn out to look like yours. But…I did put half coconut flour almond with the almond flour. The cookies turned out crumbly.

    1. Katerina Petrovska

      Coconut flour is very dense and requires more eggs and liquid. That is why your cookies turned out dry and crumbly. A good rule of thumb to follow is 1 egg to every ounce of coconut flour used.

  6. Amber

    The carb count seems AWEFUL high. I just can’t bring myself to eat half my daily carb allowance with just one cookie. Are you positive the count is right? I make lots of desserts using similar ingredients with a much lower carb content.

    1. Katerina Petrovska

      Yeah, absolutely. My Tip: Cookies freeze best if you portion out the dough. So I just scoop out the dough as if I was about to bake them, shape into balls and transfer the cookie dough balls to a plastic freezer bag. When ready to bake, just grab as many as you want and bake.

    1. Katerina Petrovska

      Most keto diet guidelines recommend you stay between 15 and 30 grams of net carbs per day, or 10% max of total calories. I’ve seen some go up to almost 50 grams/day. But, if you plan well and plan around it, you can still have 1 cookie.

  7. Natasha

    I finally found the perfect keto chocolate chip cookies recipe! I’ve been looking for a healthier version and I’m happy to have found this.

  8. Sara Welch

    Whipped up a batch of these over the weekend and they didn’t disappoint! Exactly what I needed to cure my sweet tooth; delicious!

      1. Nancy Peters

        I’m so excited to find a recipe like this! Gluten-free, sugar-free, and keto friendly. Yaay! I added a teaspoon of almond extract since it calls for almond flour for an extra twist. Loved it! Thank you😃

  9. Jen

    Thanks for the tip about freezing them. I’m going to make a batch today to have on hand to help with a chocolate craving in a pinch.

    1. Genet E Harris

      I believe your carb counter program likely did not take out the carbs for the sugar alcohols. If there is only 2 grams of fiber and 1 gram of sugar, then there is no way mathematically possible you could have 10 carbs per cookie. I would run this recipe through your nutritional program again and leave off the erytheitol based sweetener. We all know that has negligible cards. Just by omitting that one ingredient from your recipe you will see its really about 2 net carbs a cookie. Erythrital based sweeteners could NOT add 8 grams of carbs per cookie. It just isn’t possible.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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