Keto Chocolate Chip Cookies

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.


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

stack of keto chocolate chip cookies


Katerina | Diethood
Made with real butter, almond flour, and chocolate chips, these keto-friendly chocolate chip cookies are the perfect healthy treat!
4.70 from 10 votes
Servings : 18 cookies
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins



  • 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: 1 cookie | Calories: 179 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 41 mg | Potassium: 33 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 206 IU | Vitamin C: 1 mg | Calcium: 51 mg | Iron: 1 mg | Net Carbs: 10 g

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.

Course: Dessert
Cuisine: American
Keyword: almond flour cookies, healthy desserts, keto chocolate chip cookies, keto cookies, keto desserts, low carb cookies
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36 comments on “Keto Chocolate Chip Cookies”

    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.

  1. 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. 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😃

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

  3. 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.

    1. Katerina - Diethood
      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.

    1. Katerina - Diethood
      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.

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