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Best Keto Chocolate Chip Cookies

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

56 ratings

Crispy edges, a soft center, and the chocolate chip cookie flavor I grew up with. My best keto chocolate chip cookies use almond flour and a little coconut flour for a batch of 18, with 1.2g net carbs each. Give the dough its short chill, then let the baked cookies firm up on the pan.
  • 1.2gnet carbs
  • 1.9gprotein
  • 31minutes
  • 18servings
five golden brown chocolate chip cookies on the table with dark chips spread around
a cookie pulled apart showing the melted chips
a pile of chocolate chip cookies stacked on each other with melty chips in the center
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These remind me of the cookies my mom and grandma used to make. I always had my hand in the cookie jar, and that familiar Toll House flavor was what I wanted to bring back when I created this recipe. Now it's a cookie I can make for my own kids.

pulling apart a chocolate chip cookie with fingers

I also wanted the ingredient list to be simple. There is no gelatin or xanthan gum in the base recipe, just the flours, butter, egg, sweetener and chocolate chips I keep for low carb baking. Like my peanut butter cookies, these are the kind of comfort sweet I reach for when a piece of chocolate alone won't do.

This is the version with both almond flour and coconut flour. The small amount of coconut flour helps give the dough structure; it is a different recipe from my almond flour chocolate chip cookies. Keep the two-flour ratio below rather than swapping the flours cup for cup.

The part that takes patience happens at the end. The edges should be lightly golden, but the centers will still feel soft when the cookies leave the oven. Let them set on the baking sheet before moving them. Trying to pick one up too soon can turn a good cookie into crumbs.

The batch makes 18 cookies at an estimated 101 calories and 1.2g net carbs each. Allow about 30 minutes through baking, including the 10–15 minute dough chill, plus cooling time. For a smaller craving, my single serve chocolate chip cookie makes just one.

Why this keto cookie flour combination works

The flour ratio is 1 cup almond flour to 1/4 cup coconut flour. Almond flour brings richness; the more absorbent coconut flour helps the dough hold together. Adding extra coconut flour can make the cookies dry, so resist the urge to keep adding flour to a soft dough.

Use finely ground almond flour for a smoother crumb, measure carefully, and give the shaped dough its 10–15 minute rest in the refrigerator. The prep estimate includes that chill. These cookies also firm up as they cool, so softness straight from the oven is not a reason to add more flour next time.

If you only have almond flour, use my almond flour chocolate chip cookie recipe or 3-ingredient almond flour cookies, which are built for it.

Sugar free chocolate chips for keto cookies

ChocZero is the brand I used in the original recipe. Choose the chocolate you enjoy, and check the current ingredient and nutrition label: sugar free does not mean every brand has the same carbs or allergens.

If you don’t have sugar free chips, chop a 90% dark chocolate bar into small pieces and account for its carbs. For more chocolate-heavy baking, try my double chocolate chip cookies.

a bag of chocolate chips in front of five chocolate chip cookies with chips spread around

How to store keto chocolate chip cookies

Let baked cookies cool completely, then keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them between layers of parchment for up to 3 months for best quality. Thaw the portion you want on the counter.

To freeze dough, portion and flatten it as directed, freeze the pieces on a tray, then transfer to a freezer bag. Bake from frozen, checking for lightly golden edges; they may need a little longer than the 8–10 minute fresh-dough time. Cool them on the baking sheet before handling.

How to make keto chocolate chip cookies

  1. Whisk the almond flour, coconut flour, baking powder, baking soda and salt together.
  2. Cream softened butter and granulated sweetener with an electric mixer for 2–3 minutes, until fluffy. Mix in the egg and vanilla, then the dry ingredients and chocolate chips.
  3. Scoop onto lined baking sheets and flatten each portion. Refrigerate the shaped dough for 10–15 minutes before baking.
  4. Bake at 350°F for 8–10 minutes, until the edges are lightly golden. Leave the cookies on the pan until firm enough to move, then cool further on a rack.

a plump freshly baked chocolate chip cookie on a table with two other cookies in the background

Key ingredients for keto cookies

  • Flours: Use 1 cup finely ground almond flour and 1/4 cup coconut flour. Both belong in this dough.
  • Butter: Use softened unsalted butter. Spreads and margarine vary in their fat and water content and can change the result.
  • Sweetener: Use a granulated sugar substitute intended to measure like sugar, or a brown sugar substitute. Concentrated liquid drops do not provide the same bulk.
  • Egg and leavening: The egg helps hold the dough together. Use both the baking powder and baking soda listed in the card.
  • Chocolate: Sugar free chocolate chips or chopped dark chocolate work in the dough. Check the label when calculating carbs or avoiding an allergen.
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The recipe

Best Keto Chocolate Chip Cookies

Print Pin
Prep 21 min Cook 10 min Total 31 min Serves 18

Ingredients

Servings 18

Keto Chocolate Chip Cookies Ingredients

Step by Step Instructions

  1. Preheat oven & prepare cookie sheets

    Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.

    a red 350 degrees on a black background showing the oven temperature

  2. Mix dry ingredients

    To a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt. Set aside

    For this step

    • Almond flour
    • Coconut flour
    • Baking powder
    • Baking soda
    • Salt
    stirring dry ingredients with a whisk

  3. 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.

    For this step

    • Butter (softened)
    • Sweetener
    • Egg
    • Vanilla
    a clear bowl containing wet ingredients of butter and egg

  4. Mix in dry ingredients and chocolate chips

    Slowly mix in dry ingredients. Once combined, stir in chocolate chips.

    For this step

    • Chocolate chips
    scooping out cookie dough with a cookie scoop

  5. Scoop and bake

    Using a 1 inch cookie scoop or tablespoon, scoop out a ball of cookie dough and place on the parchment lined 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.

    chocolate chip cookie dough on a baking sheet

  6. 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.

    baked cookies on a baking tray

Nutrition

Per serving: 1 cookie

Calories
101
Fat
9.3g
Protein
1.9g
Total carbs
3.6g
Net carbs
1.2g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

What is the texture of these keto chocolate chip cookies?

Expect lightly crisp edges and a soft center. The cookies are fragile while hot and become firmer as they cool. Let them set on the baking sheet before lifting them, then transfer carefully to a rack.

What makes these cookies low carb?

The recipe uses almond flour, coconut flour, a sugar substitute and sugar free chocolate chips in place of the wheat flour and sugar in a traditional cookie. The estimate is 1.2g net carbs per cookie when the dough is divided into 18 portions; your ingredient brands can change that number.

How to make chewy keto chocolate chip cookies?

For a softer center, watch the cookies during the 8–10 minute bake and take them out when the edges turn lightly golden. Give the dough its 10–15 minute chill first, and let the baked cookies firm up on the pan. The base recipe does not require gelatin or another binder.

Why did my keto cookies spread too much?

Warm dough and butter substitutes can change how much the cookies spread. Use softened butter as listed, cream it with the sweetener until fluffy, and chill the shaped dough for 10–15 minutes before baking. Measure both flours carefully and check that the leavening is fresh.

Can I make these dairy free?

This recipe contains butter, and the chocolate chips may contain milk too. Ghee is made from milk and is not a safe substitute for someone avoiding milk proteins such as casein. A dairy-free version needs an appropriate butter replacement and milk-free chocolate; changing the fat can also change the texture, so the result is not guaranteed to match this butter-based recipe.

Can I freeze the cookie dough or baked cookies?

Yes. Cool baked cookies completely before packing them between parchment and freezing. For dough, scoop and flatten the portions first, freeze on a tray, then transfer to a bag. Bake from frozen and check the edges for light browning; allow extra time as needed and let them firm up on the pan.

Why do my keto cookies taste grainy?

Coarse almond flour can leave a grainier crumb, so use a finely ground flour. The sweetener can affect the finished texture too. Measure the flours carefully and avoid packing extra flour into the cup; changing the ratio can make the cookies dry.

What sweetener works best for keto chocolate chip cookies?

Choose a granulated sugar substitute designed to measure like sugar, or a brown sugar substitute for a different flavor. Concentrated liquid stevia or monk fruit drops are not a direct replacement for the 1/2 cup of sweetener. Different blends can change browning and texture, so do not assume every sweetener needs the same bake adjustment.

Can I bake these in an air fryer?

Use the directions in my air fryer chocolate chip cookie recipe for that method. Air fryers heat differently from ovens, so the 350°F oven instructions here should not be transferred directly.

What other keto cookie recipes do you have?

I keep a pretty deep rotation going depending on what I'm in the mood for. When I want more chocolate, I make my double chocolate cookies. For peanut butter nights, my chewy peanut butter cookies use the same creaming method as this recipe. When I don't want to turn on the oven, my no bake cookies come together on the stovetop in about ten minutes. And for a holiday tray, I lean on my sugar cookies and thin mint cookies. Same pantry staples, a completely different cookie each time.

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Reviews

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4.7 from 56 ratings, 34 written

Made this recipe?

Replying to Myla M.

Your rating

Nate

Butter smell tells you when the creaming step is done. Once it shifts from raw to faintly nutty and the mixer drag lightens, stop. Go past that into fluffy-peaked territory and they spread flat. I figured this out after two batches that looked totally fine before hitting the oven.

Reply

Annie Lampella

I never thought to use smell as the cue there. I’m trying that next batch.

Reply

Valerie

90 seconds less than the recipe says. They’ll look underdone when you pull them. That’s the point. I figured the coconut flour would dry everything out, but the almond flour ratio keeps it from happening. Five minutes on the pan and they set up crispy at the edges without going chalky.

Reply

Annie Lampella

Pull at underdone and let the pan finish it, Valerie, exactly right. Too much coconut flour and you get that chalky crumble.

Reply

Valerie

Good to finally have an explanation for it. I’d been cutting the coconut flour by feel and had no idea that was the problem.

Reply

Stephanie

Honestly, I almost left these at home. Figured almond flour cookies would crumble in a bag. Brought them to a cookout anyway. Still crispy-edged after sitting in the afternoon heat, and my baker friend asked what I’d done with the flour ratios.

Reply

Annie Lampella

When a baker asks about the flour ratios, that means the structure worked the way I intended. The 4-to-1 almond-to-coconut split is what does it, Stephanie. Coconut pulls in extra moisture so they don’t crumble when they travel.

Reply

Steve

Skeptical they’d hold up for the drive, but packed a batch for my brother’s cookout Saturday. Non-keto guest had two and asked where I got them. Done second-guessing the 1.2g.

Reply

Annie Lampella

I made them to stack in the cookie jar without falling apart, so a car ride is nothing. Non-keto guests have no reason to be polite.

Reply

Morgan

Almond flour brand matters more than you’d think. Used almond meal my first two tries (bags look almost identical, grabbed the wrong one both times) and the cookies came out grainy and almost cakey. Spent a while convinced I’d messed up the wet-to-dry ratio. Switched to super-fine blanched, Anthony’s or Bob’s Red Mill both work, and the dough came together in like two minutes. Night and day. Also been subbing Lily’s extra dark chips instead of whatever semi-sweet I had on hand, the slight bitterness plays against the sweetener so well and they hold their shape without bleeding on the parchment. Let them cool on the pan five full minutes before you move them, the centers need it or they’ll fall apart. Took me a few rounds but now I don’t touch a thing.

Reply

Annie Lampella

Lily’s extra dark with erythritol, that bitterness does something. Stealing that swap.

Reply

Courtney Z.

Made a batch yesterday and my teenager, who has zero interest in my keto experiments, walked through the kitchen, grabbed one, and came back ten minutes later asking if there were more. Used Lily’s chips and the dough came together fast once the butter and sweetener were creamed. Edges crisped up just like the real thing.

Reply

Annie Lampella

Lily’s are my go-to for this one. They hold shape without getting waxy. A teenager going back for seconds is the real test.

Reply

Dina

I freeze the unbaked dough balls and bake 6-8 at a time whenever I want fresh cookies. The trick is pressing them slightly flatter before they go in from frozen (add 2-3 minutes to the bake time) and they still come out with those same crispy edges and soft centers. I’ve had a permanent stash in my freezer for two months now. If you’re not using Lily’s chips, they make a real difference here.

Reply

Annie Lampella

The pressing flat step is what I always skip, then regret. Round balls from frozen take forever to set in the middle. Lily’s is the right chip for this one.

Reply

Alex

My kid asked if these came from a store because they didn’t ‘taste keto.’ From a kid who can spot almond flour from across the room, that’s saying something. They do get softer by day two, but fresh out of the oven? Hard to argue.

Reply

Annie Lampella

A kid who can spot almond flour getting fooled by these, that’s the real pass. Day 2 softening is just the flours absorbing overnight, normal with these.

Reply

Jennifer

Eight months of keto, eight months of pretending I was fine without cookies, and then 1.2g net carbs per cookie turns out to be a real number and now we’re here.

Reply

Annie Lampella

Eight months is a long time to hold out. Next batch, add 2 teaspoons of unflavored gelatin to the dry ingredients. Makes them chewier without touching the carb count.

Reply

Trish

A. Maze. Zing. Easy to make and maybe a little too easy to eat.

Reply

Annie Lampella

Ha, that’s the problem with them. 1.2g net carbs makes it real easy to justify one more.

Reply

Elizabeth

My sister is dairy-free so I’m trying to adapt this for her. I’ve used refined coconut oil as a butter sub in other keto baking with decent results, but it can mess with texture depending on fat ratio. Would that work here, or is there something you’d reach for instead to keep those crispy edges?

Reply

Annie Lampella

Refined coconut oil works, I’ve tested it with these. Use it solid (not melted) and chill the dough for 30 minutes before baking or it spreads too much. The edges get slightly less crispy, but close.

Reply

Jeremy Rogers

So I just made these now. I don’t do dairy and honestly I was looking to make a sunflower seed butter and chocolate chip cookie so I subbed out the butter with roughly 1/4 cup of coconut oil and 1/4 cup of salted sunflower seed butter. I also reduced the salt by half to compensate.

They turned out great! I think if I remove the chocolate chips then I can use your recipe as a base for other cookie flavors like ginger, for example.
Many thanks for this recipe 🙂

Reply

Annie Lampella

I haven’t tried sunflower seed butter yet – good to know the coconut oil ratio worked! The almond flour base is flexible for other flavors. For ginger I’d add a tablespoon of molasses.

Reply

Jeff Easlick

Any chance you could list the ingredients by weight? It’s been my experience that almond flour
and sweeteners will weigh differently depending on how they’re placed in a measuring device. And chocolate chips can’t really be measured by volume.
Thanks!

Reply

Annie Lampella

I spoon the almond flour into the cup and level it off instead of scooping directly from the bag. That keeps it consistent batch to batch. For the chocolate chips I just eyeball it honestly, more is fine.

Reply

Yvette Strickling

Can this cookie be made with an egg substitute?

Reply

Annie Lampella Recipe author

I haven’t tried that yet, but I think it would work.

Reply

Anonymous

when I was vegan, I made regular chocolate chip cookies using silken tofu. I think it was a quarter cup per egg. Turned out totally delicious, and you couldn’t even tell.

Reply

Brandon

Hi, I have an very sensitive egg intolerance. Can I leave to egg out?

Reply

Myla M.

Could I use applesauce instead of butter?

Reply

Annie Lampella Recipe author

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.

Reply

Sheila Rust

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.

Reply

Annie Lampella

The grainy thing is usually the almond flour brand. I use Bob’s Red Mill superfine and it makes a big difference. Coarser grind doesn’t bind the same way.

Reply

Louise

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.

Reply

Annie Lampella Recipe author

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!!

Reply

Helen Angelo

WOW …WOW…WOW !!!!
Excellent!!!!! BEST CHOCOLATE CHIP COOKIES EVER 👍👍👍

Reply

Annie Lampella

Mine too. The coconut flour and almond flour together get that texture right.

Reply

Patrick Coley

These are incredible!!! So authentic and super easy to make. Your directions were 100% on spot.
Thank You!! One of my new favs!!!

Reply

Annie Lampella

The almond flour and coconut flour together do that. Most keto cookies miss on texture but this one holds up.

Reply

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