Best Keto Chocolate Chip Cookies
These keto chocolate chip cookies are just like Grandma used to make
One bite into these chocolate chip cookies and you'll swear you are eating Toll House cookies. I perfected this keto chocolate chip cookie recipe to produce a cookie that is so similar in texture, appearance and flavor to America's favorite cookie!
1 cookie
18
Servings
101
Calories
9.3g
Fat
1.9g
Protein
1.2g
Net Carb
3.6g
Total Carbs
You should always have a great recipe for one of the classics like chocolate chip cookies up your sleeve. It will help you stay on track with your low carb goals during times when you feel like giving in. Besides this recipe, other recipes I reach for when I’m craving comfort sweets are this keto chocolate mug cake and low carb peanut butter cookies.
Keto cookies shouldn’t be complicated with ingredients like gelatin or xanthan gum. That’s why I created this easy keto chocolate chip cookie recipe. It uses simple ingredients that you probably already have in your keto pantry.
On top of that, it reminds me the cookies that my mom and grandma used to make. These keto chocolate chip cookies taste like Toll House cookies! I’d always have my hand in the cookie jar when they would make these. Now I can regularly offer my kids a keto cookie since these sugar free chocolate chip cookies are so similar.
How to make keto chocolate chip cookies
- Mix together dry ingredients – almond flour, coconut flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, mix the softened butter and sugar-free sweetener until fluffy.
- Stir in an egg and vanilla. Then sprinkle in the dry ingredients and keto chocolate chips.
- Scoop cookie dough on a baking sheet and bake!
Key ingredients
- Keto flours – In this recipe, I use both almond flour and coconut flour. The combination of the two produces a similar texture to all-purpose flour. Don’t worry. These cookies won’t taste like coconut flour. That flavor is masked from the other ingredients added. If you want a recipe that uses only almond flour, check out my almond flour chocolate chip cookie recipe.
- Leavening agents – Both baking powder and baking soda to help the cookies rise and to give them a distinct flavor.
- Butter – The fat used in this recipe for flavor and moisture. Make sure you are using butter and not margarine.
- Egg – Used to hold the cookie together.
- Sugar free chocolate chips – There are many brands on the market. The brand that I use is by ChocZero. You can save 10% on your order with my code KETOFOCUS. Their chocolate chips are sugar-free and sugar alcohol free. If you don’t have access to keto chocolate chips, you can use a 90% dark chocolate bar. Break it into chunks with a knife.
Keto Chocolate Chip Cookies Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Chocolate Chip Cookies Ingredients
1 cup almond flour - 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar free sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar free chocolate chips
Best Keto Chocolate Chip Cookies Directions
-
Preheat oven & prepare cookie sheets
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.
-
Mix dry ingredients
To a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt. Set aside
Ingredients
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- Salt
-
Mix wet ingredients
In a separate large bowl, cream together softened butter with sugar free sweetener until fluffy using an electric mixer for 2-3 minutes. Mix in egg and vanilla.
Ingredients
- Butter (softened)
- Sweetener
- Egg
- Vanilla
Quick Tip
Can use graduated sugar-free sweetener or brown sugar substitute. -
Mix in dry ingredients and chocolate chips
Slowly mix in dry ingredients. Once combined, stir in chocolate chips.
Ingredients
- Chocolate chips
-
Scoop and bake
Using a 1 inch cookie scoop or tablespoon, scoop out a ball of cookie dough and place on the parchment line baking sheet. Flatten the ball down by pressing on the dough with a spatula or the back of a spoon. Space cookie dough about 1 inch apart. To keep the cookies from spreading while baking, refrigerate the cookie dough for 10-15 minutes before baking. Bake at 350 degrees for 8 to 10 minutes.
Quick Tip
Bake until edges slightly turn golden brown. Cookies will still be soft, but will harden as they cool. -
Let cool
Remove cookies from the oven and continue to let sit on the baking sheet for 2-4 minutes. Cookies will continue to harden and bake as they cool. Once cool enough to handle, transfer to a wire rack to cool further.
Quick Tip
If your cookies crumble, you didn't let them cool long enough before handling. Eat warm cookies with a fork.
Do you have any recipe for chocolate cookies that use coconut flour I can’t use almond flour.
I don’t have one yet but if I were to experiment I would try an additional 1/3 cup coconut flour in it’s place.
Hi! I just made the chocolate chip cookies and before bake them they look good but after they split out hahaha It’s ok they still taste really good but I don’t know what happened, maybe should I put the dough in the fridge first?
Just finished baking/cooling/eating. I think I should have baked mine a little more ,centers looked done but very soft. Tending to crumble some. How do I get around the grainy aspect of almond flour. Do I need to find an ultra ground fine almond powder? They are delicious, just what I was craving.
The BEST keto/low carb chocolate chip cookie recipe I’ve tried, and I’ve been trying to find the BEST for over four years! For the sweetener, I used both Granulated Swerve and Brown Swerve, split equally. I added chopped pecans, and kept everything else as written. I double the recipe, place three cooled cookies per ziploc bag and then into a freezer container. Keeping them in the freezer helps maintain a bit of control (or they’d be gone in a minute), and they thaw perfectly.
A++++ recipe – thank you!!
Great ideas, Wendy, thanks!!
Just made these. My first time baking Keto. Really tasty. Not quite the texture as conventional cookies, but very good! Been on a diet for quite a while, needed a little ” treat” I will make these again!
These cookies are delicious!
A truly excellent recipe. Substituted creamy peanut butter for butter, and was amazed. Mine must be baked at 300F for 12 minutes, tho.
Hi! I just found your site and YouTube channel and am excited to make these and the Hostess cakes! When you measure your almond and coconut flour, do you dip the entire measuring cup in and sweep the excess off the top, or so you fluff the flours, spoon them in, and then level off the measuring cup?
I just dip them in and sweep the excess off. Glad you like the channel!
These cookies are great. Even better the second day after a night in the fridge. Making another batch tonight!
These cookies are the bomb!! They almost have a biscuit texture which surprises everyone when I serve them. Any leftovers, place in the fridge…they taste great cold!! Thank. you!!
Hi,
I’ve tried a couple times now with allouse and they have been super soft compared to swerve do you have any suggestions on if I should increase time for baking or something? Btw this is my go to recipe everyone loved them. Thank you for sharing!
Maybe increase baking time by a few minutes or even the temperature by 25 degrees.
Allulose will make any thing runnier. When you bake or cook with it you won’t get the same result as other sweeteners. That can be a good thing when you’re making sugar free caramel or ice cream but not the best thing when you’re making cookies.
Good taste. Suggestion would be to not place on parchment paper. The cookies get more firm and brown a bit nicer. Tried both ways and the results were much better without parchment.
I used allulose and monk fruit blend sweeteners and these turned out nice and soft, browned perfectly and have the best taste of any keto chocolate chip cookie I have ever eaten. Thank you so much for your channel and posting the recipe as this will be my default cookie from this point forward.
I didnt believe these cookies could turn out so well as I tried several recipes last uear and the cookies turned out horrible. I made these cookies last night and between me and mom….only 5 cookies left. I added a handful of finely chopped pecans and they turned out FANTASTIC.TY.
Just made these today for the first time. OMG they are awesome. Even my daughter and son in law, who are NOT on Keto, love threm!
I made the cookies as you said but didn’t have unsalted butter so I just omitted the salt. They turned out great! Thanks for the recipe. I will add unsalted butter to my shopping list. I also used the chips you recommended Choczero and they were great as well. Thanks!
To add the gelatin for a chewier cookie:
Would I add gelatin to the dry ingredients/
To the wet ingredients? If so, would I soak the gelatin in water first?
Many thanks for this recipe!!
Add it to your dry ingredients. That’s what I did for my peanut butter cookies. And I used 1/2 tablespoon.
Many thanks!
(sorry for the delay) – I used your tip and it was PERFECTION.
<3 <3
Simply delicious! Thanks so much for sharing the recipe
These are really good! Even my husband liked them. They are a little grainy, but I am going to try using finer almond flour next time. They definitely hit the spot as I am still trying to make it through “cookie season” without going off the rails completely!
Made these tonight. They are very indulgent tasting. Great buttery texture. Thank you for sharing this.
Patience pays off by letting the cookies cool completely on the cookie sheet and then transferring them to rack to allow them to firm up.
These are extraordinary!
These are incredible!!! So authentic and super easy to make. Your directions were 100% on spot.
Thank You!! One of my new favs!!!
WOW …WOW…WOW !!!!
Excellent!!!!! BEST CHOCOLATE CHIP COOKIES EVER 👍👍👍
I baked these cookies. They didn’t rise they flattened and broke apart, cookie didn’t stay together I don’t understand what happened. I followed the recipe as I am new to keto.
I’m sorry your cookies spread and broke apart. There are a few reasons why I suspect that happened.
Why the spread & didn’t rise…
1. You used margarine instead of real butter.
2. The butter you used was too soft either from the cookie dough or butter itself sat out a long time at room temperature before baking. Or the kitchen was too warm. I usually refrigerate my cookie dough for at least 10-15 minutes before baking to keep the cookies from spreading. I can update the directions to reflect this.
3. The butter and sweetener mixture wasn’t creamed or mixed long enough. Creaming is the act of mixing butter and sweetener to incorporate air bubbles in the butter, creating a light and fluffy cookie. If your butter is under mixed, it won’t have the air pockets to hold it’s shape. This will happen if you overmix it too. With any baking, when you “cream” butter and sweetener together, you mix for 2-3 minutes or until it’s fluffy. I can update the directions to reflect this too.
4. The baking powder used was expired or close to it.
Why they crumbled and didn’t stay together.
As stated in the directions, you have to let the cookies cool completely before handling. Once they have cooled completely, you can pick them up. Watch the video above to see this.
Hope that helps!!
I have made these twice now. So far the are the best low carb. cookies that I have tried. They have a grainy taste to them, but other then that they are o.k. No complicated ingredients so that is nice.
Could I use applesauce instead of butter?
I haven’t tried using applesauce as a replacement for butter in this recipe, but I know it is a common practice in other recipes. If you try it, let me know how it worked. You could always try to use it in my single serve keto chocolate chip cookie recipe first.