Keto Chocolate Chip Cookies

4.42 from 12 votes
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These chewy keto chocolate chip cookies are made with almond flour, real butter, and plenty of chocolate chips. An easy low-carb dessert and a mouthwatering treat you can feel great about eating!

A stack of 5 keto chocolate chip cookies


The low carb and keto diets are so popular these days, and for good reason! Keto followers report 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. They’re the perfect treat for when you really want some dessert but don’t want to skip out on your keto eating plan. It’s a win-win situation!

What Makes These Keto? Are They Low Carb?

Because these cookies are made without flour or sugar they are low-carb and keto-friendly. Instead of regular flour, the base of these yummy treats is almond flour, which has a 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!

A low carb cookie cooling on parchment paper

Recipe Ingredients

Here’s a quick overview of what you’ll need to make these keto cookies. Be sure to scroll down to the recipe card for specific amounts.

  • Eggs: I recommend letting them come to room temperature first so they’ll blend with the other ingredients more easily.
  • Butter: You’ll need one whole stick (8 tablespoons) of unsalted butter, melted.
  • Vanilla: Use pure vanilla extract.
  • Swerve: To keep things keto-friendly, use Swerve granulated sugar substitute (or any other granulated sweetener).
  • Almond Flour: Blanched or unblanched is fine.
  • Baking Powder
  • Salt
  • Sugar-Free Chocolate Chips: Chocolate Zero, Lily’s, Enjoy Life, etc.

How to Make Keto Chocolate Chip Cookies

Now that you’ve gathered your ingredients, it’s time to make some cookies! Here’s how to do it:

  • Combine the wet ingredients and sweetener. In a large mixing bowl, whisk together the eggs, butter, and vanilla, along with the sweetener.
  • Combine the dry ingredients. In a separate bowl, combine almond flour, baking powder, and salt; whisk to incorporate.
  • Combine the wet and dry Ingredients. Add the flour mixture to the egg mixture and stir until well mixed.
  • Fold the chocolate chips into the batter. Make sure they are well incorporated but don’t over-mix.
  • Shape 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.
  • Bake the cookies at 350˚F for about 14 minutes, or until golden.
  • 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.
  • Enjoy!
Freshly baked keto chocolate chip cookies on parchment paper

Tips for the Best Keto Cookies

These low-carb cookies are pretty easy to make, but it never hurts to have a few tips at the ready:

  • Handle carefully and let them cool. 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 easier to hold.
  • Almond flour substitute: If you need an almond-flour substitute, I don’t 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.

Healthy Mix-In Ideas

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
A stack of keto cookies on a white plate

How to Store These Cookies

  • Counter: Store in an airtight container for up to 3 days.
  • Fridge: You can refrigerate these chocolate chip cookies in airtight containers for up to a week.
  • Freezer: 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.


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4.42 from 12 votes

Low Carb Keto Chocolate Chip Cookies

Made with real butter, almond flour, and chocolate chips, these keto-friendly chocolate chip cookies are the perfect healthy treat!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 cookies


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  • 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.




Serving: 1cookie | Calories: 179kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 41mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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.

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  1. Lily says:

    As a couple familiar with the way sweetener subs/grain free items can taste- We knew right away we would like the taste of these cookies.

    As long as you FOLLOW the advice of the recipe (yes, use fine grain almond flour, YES, use a granulated substitute – Swerve is perfect — make sure all that needs to be room temp or cooler IS)
    My familiarity with baking in general helped me pick this specific recipe. I’m not fond of baking things that are going to taste like the sub sweetener or carry on undertones of the other oils like coconut…
    That is why these taste so close to regular chocolate chip cookie. It’s very simple and it’s a very easy recipe to follow– I’ve shared it with a lot of people and I will always make these as a healthier alternative 🙂

    Thanks for this!!

  2. Katy Padelford says:

    These cookies were not tasty. I wasted ingredients and time. So disappointing

  3. Lyndall Foral says:

    Just can’t get passed that “grainy” texture and very dry. NOT a fan of these.

  4. Barbara Carmichael says:

    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!

  5. V says:

    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.

  6. Kandi says:

    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 says:

      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.

  7. Karen says:

    What in this recipe makes the carb count 10g?

    1. Katerina Petrovska says:

      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 says:

        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 says:

          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. 😬

  8. Anthony Govea says:

    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!

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

  9. R Hollifield says:

    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 says:

      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.

  10. Amber says:

    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.