Keto Low-Carb Soft and Chewy Chocolate Chip Cookies is the best quick and easy cookie dough recipe. These cookies are made with almond flour and are practically zero and no carb with only 2 grams of net carbs! This dessert is perfect for ketosis and the ketogenic diet.
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This post was originally published in 2018. It has since been updated.
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These keto chocolate chip cookies are SIMPLE. They are super easy to make. I absolutely love bringing quick and easy recipes to this blog every week. Simple means you won't need a standing mixer for this recipe! If using one is your thing, go ahead! But it isn't necessary.
Here's what I love about the keto lifestyle. So many ingredients are right at your fingertips within your own home for recipes. My keto desserts such as Keto Cheesecake, Keto Cheesecake Fat Bombs, and Keto Brownies have all been a hit! I hope you love these, too!
Ingredients and Equipment Needed
- Almond Flour
- Chocolate Chips
- Zero Carb Sweetener
- Silicone Baking Mat - This yields better results than baking right on the pan.
Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy.
If you choose to use a zero-calorie sweetener other than monkfruit, like stevia, you will have to convert this serving into a much smaller allotment.
How to Make Crispy Soft Keto Chocolate Chip Cookies
- Add your sweetener to a mixing bowl with the butter.
- Add in the egg and vanilla and mix.
- When baking, you combine the dry and wet ingredients separately. Combine the almond flour, baking soda, and salt into another bowl, small or medium size is fine.
- Combine the dry and wet ingredients. Mix.
- Fold in the chocolate chips.
- Form cookie balls.
- Bake.
Do You Use Baking Powder or Baking Soda in this Recipe?
For cut out cookies you use baking powder.
For chocolate chip cookies you use baking soda because it allows the dough to spread, giving you nice edges with a soft center.
How to Convert All-Purpose Flour into Servings for Almond Flour
I get this question often. This is great to know if you have your favorite chocolate chip cookie recipe on hand, and you want to snatch it up a bit. Almond flour and all-purpose have 1:2 ratio, ¾ cup all-purpose flour = 1 ½ cups almond flour. Always cook almond flour at a lower temperature.
How to Keep the Cookies From Falling Apart and Crumbling
Make sure the cookies are finished cooking. This can be really tough to determine. Ultimately you don't want to overcook the cookies to the point they are hard and aren't soft. But you don't want them too soft because when you go to remove them from the sheet, they will fall apart and crumble.
How Many Carbs?
Each cookie has 2 net carbs.
How to Store the Cookies
The cookies can remain at room temperature up to 4 days. Refrigerate thereafter.
Chocolate Chip Cookies Tips
- My cookies took about 15 minutes. This surprised me because cookies typically take 12-13 minutes in my oven. In order to test if the cookies were ready, I examined the center of each. If you can visibly still see cookie dough in the center, they aren't finished.
- I also use one cookie as a test subject. I typically go for the cookie that doesn't have the best shape. Then I try to scoop it up with my spatula. If it starts to crumble, then I know the cookies need more time.
- I fix the cookie up with clean fingers and spread a finger over the cookie to put it back together. From there, the cookies go back into the oven in 1-minute increments. And I check them again.
- If you aren't concerned about cookie shape, dive right in!
You could follow all of my tips and still have cookies that crumble. It happens. I had to experiment with this recipe several times before getting it to my liking. It happened to me, too!
More Keto Dessert Recipes
Keto Cheesecake
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Chocolate Mousse
Keto Chocolate Mug Cake
Keto Cookie Recipes
Keto Peanut Butter Cookies
Keto Low-Carb Lemon Cookies
Keto Edible Cookie Dough
Keto Low Carb Ginger Snaps
Keto Double Chocolate Cookies
Keto Peanut Butter Cup Cookies
Keto Low-Carb Soft and Chewy Chocolate Chip Cookies
Ingredients
- ¾ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- ½ cup butter (1 stick) room temperature, or microwave for 20 seconds to soften
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar-free Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
- Next add in the egg and vanilla extract. Mix with the mixer.
- Add the almond flour, baking soda, and salt to a separate bowl. Mix with a spoon.
- Add the dry ingredients to the wet. Mix well with the mixer.
- Fold in the Lily's Chocolate Chips. Stir with a large spoon.
- Use an ice cream scoop to scoop 10-12 cookies onto the sheet pan or cookie sheet. I made 11 medium-large cookies. You can fix the cookies up using a silicone spoon to make them more circular like.
- Bake for 12-15 minutes until the cookies begin to brown. Mine were done around 15 minutes. You don't want them to turn fully brown, because that will impact whether they are soft and chewy!
- Remove the cookie sheet from the oven. Allow the cookies to cool for 10 minutes. (See recipe notes below for tips on how to keep the cookies from crumbling.) Transfer the cookies to a wire rack. Be careful. Handle the cookies delicately. I left mine on the wire rack for another 10 minutes.
- Enjoy!
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Jane Saunders says
Wow, this is quite an informative post. I don't follow any special diets, but the cookies are looking mighty good to me. Also, all your information for somebody new to this kind of baking (like me) are invaluable. Thanks so much for all the hard work you put into this recipe and post.
Tanya says
@Jane Saunders, what a kind review. I’m attempting to make these tonight.
Renee Goerger says
It's nice to be able to still eat sweets while on Keto. I use swerve all the time. It's one of my favorites for keto recipes.
Thanks for sharing.
Anonymous says
This is probably a dumb question but why do the cookies need to be transferred to a wire rack ? what does that do ?
staysnatched says
Cool without burning.
Nancy Craig says
These were the best cookies I have made so far on my keto plan! I followed the directions and they did not crumble nor fall apart. The one thing I didn't do is transfer them to a wire rack. I just left them on the cookie sheets until they were 100% cool. Cold. They are perfect and tasty!!! Thank you for this easy and great recipe!
staysnatched says
You're welcome! I've also made them a couple of times without transferring to a rack. I'm so glad you enjoyed them!
JODI BLACKPORT says
What are the macros? I only see the calories listed.
staysnatched says
They are at the top of the post.
Janice says
Delicious ????
Shae says
This is the best recipe I've used thus far! My cookies came out perfect and tasty. I used Monkfruit because I didn't have Swerve Granular.
Allyce says
These are the best keto chcolate chip cookies i have made! I started this lifestyle change in January 2019 and have lost almost 50 pounds to date and these help me solve my sweet cravings without hurting my weight loss and body. Thank you for creating this recipe!
The only thing that was different for me was the cook time. It took around 25 minutes give or take to actually get them to cook
staysnatched says
I'm so glad you enjoyed them!
T says
I’ve made many different keto chocolate chip cookies and these are by far the best! Thank you so much!
staysnatched says
I'm so glad you liked them!
Kimberly Rodriguez says
Not that different from old fashioned chocolate chip cookies and so simple. This is a keeper for us newbies!
staysnatched says
Glad it worked well for a newbie!
Donna Kowalick says
Can I use the powdered Swerve instead of granular?
staysnatched says
No, you should use granular.
Chris says
I'm not much of a baker, but man these cookies are so good. Everybody says low-carb things are "just like the real thing" but these actually are!
staysnatched says
Wonderful! So glad you enjoyed them!
Tami says
I make these all the time and they are my favorite out of all the keto Chocolate Chip cookies I’ve tried.. Could I keep the cookie dough in my refrigerator overnight and bake them tomorrow? My mixer just broke and Amazon was suppose to deliver me another one today and it hasn’t come yet. Thank you for all your great recipes. I go to your website first when looking for keto/ low carb. I have made a lot of yours and haven’t been disappointed yet!
staysnatched says
I've never done this, so I'm not sure. I assume it would be ok, but I can't tell you from experience.
Robin says
Any idea the amount if Stevia I should use instead of Monkfruit?
staysnatched says
Monkfruit measures 1:1 like refined table sugar. Use the stevia conversion, found on the packaging or online, and assume you are converting regular sugar. I don't use stevia, so I don't know.
Adrie says
These are hands down the BEST KETO cookies I have ever made. I have tried several and these are amazing! I love nuts so I added walnuts and pecans to mine. YUM!
staysnatched says
I love that you added nuts!
Nicki says
OMG! I just made your chocolate chip cookie recipe!! OH MY GOD ITS THE BEST IT TASTES LIKE A REGULAR CHOCOLATE CHIP COOKIE! My God
staysnatched says
Haha! I love that. I’m glad you enjoyed them.
HannaDawn says
Followed the recipe to the T, I used a 1/2 cup swerve granular, the cookies stayed in balls on the sheets & the bottoms burnt after 12 minutes & the rest of the cookie isn’t cooked.... was it the sweetener?
staysnatched says
Probably, I use Monkfruit. It could also be the almond flour you used, the temperature of your oven, or if you didn’t use a silicone baking mat. I use blanched almond flour. You can try making the recipe as directed and see if that works.
Anonymous says
These are delicious! I will continue using this recipe going forward. I’ve had tried to make some others that turned out very underwhelming but these were delicious!! Thank you!
staysnatched says
Wonderful! I'm so glad you enjoyed these!
Debbie says
These were terrific, even the raw dough was delicious! They remind me of tollhouse cookies. It doesn’t make a huge batch which is good for portion control. Definitely pinning these to make again! Thank you, Brandi for all of your creative hard work.
staysnatched says
You're welcome! I'm glad you enjoyed them!
Keisha Jones says
I made these for my sister who was recently diagnosed with type 2 diabetes. As the baker of the family, I have been testing recipes and we found the winner!!!! She loves them and even my mother(who is incredibly picky) loved them.
staysnatched says
I love when I can impress a picky eater!
Alyssia says
OMG!!!! This is my first successful batch of low carb cookies & they are BOMB!!! This will definitely help with my sweet tooth!! You’ve done it again Sis! Anytime I need recipe....I come straight to StaySnatched first! Thank you so much for this amazing recipe!!
staysnatched says
You're welcome. I'm glad you enjoyed them!
Morgan says
Delicious! Very easy and so good! I’m not keto but was looking for a lower carb alternative and these were perfect. Love all the tips Brandi always provides, they’re always spot on.
staysnatched says
So glad to hear it!
Cynthia says
The best keto chocolate chip recipe!
staysnatched says
Glad to hear it!
Lisa Madinger says
I think they look burnt, to thin and to crispy for me, can I use baking powder instead of the soda, I would like them to be a little thicker and soft, more like regular chocolate chip cookies are.