Keto Chocolate Chip Cookies (Award Winning Recipe) (2024)

These keto chocolate chip cookies are soft, chewy, and full of chocolate chips, you won’t believe they are low carb! Made with just 6 simple ingredients and 2 grams net carbs.

Love keto desserts? Try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.

Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It tastes like any good cookie out there and is one of the easiest and tastiest desserts too.

Why I love this recipe

• 6 Ingredients. Simple and easy-to-find keto ingredients that you probably have in your pantry now!
• Quick and easy. The entire recipe takes less than 12 minutes to make, and there is ZERO chill time required.
• Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
• Flourless. Most cookies need either some almond flour or coconut flour to bind, but not these ones.

Ingredients needed

• Cashew butter.Gives the cookies a buttery texture without the need for any butter or oil! You can substitute this with tahini.You can replace the cashew butter with tahini, almond butter, or peanut butter.
• Allulose. Unlike other sugar substitutes, allulose dissolves exactly like white sugar does and has no bitter aftertaste. I’ve tested these with monk fruit sweetener (okay), baking stevia (had a weird aftertaste), and swerve brown sugar (too grainy) and none come close to allulose.
• Baking Soda. It helps the cookies from overspreading while helping them hold their shape.
• Eggs. Room temperature.
• Pure vanilla Extract. A must for any good cookie recipe!
• Keto dark chocolate chips. The star ingredient. I used homemade sugar-free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.
• Kosher salt. Just a pinch to bring out the sweetness.

How to make keto chocolate chip cookies

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1- Make the cookie dough. In a large bowl, whisk together the cashew butter, allulose, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips.

Step 2 -Shape. Form 12 balls of cookie dough and place them on a lined baking sheet.

Step 3- Bake for 10-12 minutes. Remove the cookies from the oven and let them cool completely.

Arman’s recipe tips

• Avoid over-mixing the dough, as it can affect how thick they remain, and soft and chewy.
• If you prefer thicker cookies, refrigerate the dough for 45 minutes.
• Do not over-bake the cookies as they continue to cook as they are cooling down.
• If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies from the oven around the 8-minute mark and adding a few more on top.

Storage instructions

To store: Leftover cookies will keep at room temperature in an airtight container for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.

To freeze: Place leftover cookies in a freezer bag and store them in the freezer for up to 6 months.

Frequently Asked Questions

More low carb cookies to try

• Keto shortbread cookies
• Keto chocolate cookies
• Keto peanut butter cookies
• Keto no bake cookies
• Keto sugar cookies
• Or any of these keto cookie recipes

Originally published March 2019, republished March 2023, republished again April 2024