These Keto Chocolate Chip Cookies are soft, chewy and easy to make in just one bowl. Grab a glass of keto-friendly milk and get ready to enjoy a classic family favorite dessert, only healthier and just as delicious! Gluten-free, sugar-free, paleo and the perfect low carb cookie recipe to have on hand!
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Updated September 2021
Easy Keto Chocolate Chip Cookies
If you like chewy chocolate chip cookies with a crispy exterior, you are going to adore this easy Keto Chocolate Chip Cookie recipe! Not only does it produce the most perfect chocolate chip cookies you could dream up, but it makes them healthier than ever before, catering to paleo, sugar-free and gluten-free diets as well as the ketogenic one.
Even my husband, who’s not on any specific diet, said these are some of the best cookies he’s ever tasted. And trust me, he has tried a lot! For me, it’s a huge win because they’re also super quick and easy to whip up. Your current favorite keto dessert is about to get benched!
Why you’ll love this easy cookie recipe
- A one bowl recipe with no chilling or mixer required
- Paleo friendly, low carb, gluten free and sugar-free
- Soft and chewy on the inside with the perfect crispy exterior
Just in case you need some more convincing to make these cookies, here are a few other reasons why this sugar-free cookie recipe rules. It turns basic healthy ingredients into a delicious treat that’s suitable for diabetics, which is always a nice feature. The dough doesn’t require any chilling or even an electric mixer, saving you time and fuss.
On top of all that, they taste even better if you cool them in the fridge overnight. Let’s hear it for make-ahead recipes!
Recipe Ingredients
If you aren’t already following a low-carb/keto diet, familiarize yourself with the ingredients in this list that seem new. The rest of you already know the drill!
- Egg: Bring your egg to room temperature. This helps all of the ingredients bind together.
- Softened Ghee: Unless you’re strictly paleo, I recommend using grass-fed butter instead of ghee for the best taste and texture. Refined coconut oil also works, but we prefer using butter (or ghee) for this low carb chocolate chip cookie recipe.
- Golden Monk Fruit Sweetener: If you’re not low-carb, you can substitute this with brown sugar, coconut sugar or granulated pure maple sugar. We have not tried this recipe with SWERVE, erythritol or stevia, so we can’t speak to the results if you use one of those.
- Vanilla Extract: For flavor.
- Blanched Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Measure it properly using the spoon and level method.
- Coconut Flour: To supplement the almond flour.
- Xanthan Gum: This thickens the dough and gives it structure.
- Baking Soda: To help your cookies rise in the oven.
- Cinnamon: A teaspoon of cinnamon makes these cookies even more irresistible.
- Sugar-Free Chocolate: Coarsely chopped, or sugar-free chocolate chips. Pascha’s or Lily’s Sweets are the brands we use.
- Coarse Sea salt (Optional): For sprinkling over the cookies.
How to Make Keto Chocolate Chip Cookies
Follow these detailed instructions and watch yourself make the ultimate keto cookies! If you want to be even more prepared, go ahead and check out the video in the full recipe toward the end of this post.
- Heat Oven: Preheat the oven to 350°F.
- Combine Wet Ingredients: Beat the egg in a large bowl. Then, whisk in the softened ghee/butter, monk fruit sweetener and vanilla extract.
- Add Dry Ingredients: Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon until combined.
- Add Chocolate: Fold in the chopped chocolate.
- Form Cookies: Using a small cookie scoop, drop balls of dough onto an un-greased baking sheet. Gently flatten the dough with your hand or the bottom of a small glass.
- Bake: Bake the cookies for 11-13 minutes, or until the edges are slightly golden brown.
- Let Cool: Sprinkle coarse sea salt over the baked cookies, if desired. Allow them to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to finish cooling. This helps them set up properly.
Tips for Success
There are a few things you should note in order to nail keto chocolate chip cookies on your first try. Don’t forget about these important tips!
- Use the Right Sweetener: Golden monk fruit sweetener is key in this recipe since it mimics the taste and texture of brown sugar, giving your cookies that soft and chewy texture! Feel free to test out other diet-compliant sweeteners if you’d like, but for guaranteed success, go for the monk fruit.
- Avoid Substituting the Flours: Superfine blanched almond flour and coconut flour are also important for the texture of these cookies. Do not sub with almond meal or shredded coconut – those are both much coarser and will cause your cookies to crumble.
- Remember to Flatten the Dough: These cookies do not spread at all while they’re baking! You’ll have to flatten the dough balls into your desired shape using the bottom of a glass or the palm of your hand.
- Don’t Over-Bake: Be sure to watch your cookies carefully and remove them promptly from the oven once you see the edges start to turn golden brown. They actually continue to cook for a bit once removed from the oven, so it’s better to take them out a little sooner than a little too late.
Add-In Ideas
Want to add more than just chocolate chips and some cinnamon to your cookies? Consider one of the tasty keto mix-in ideas below.
- Pecans
- Raspberries
- Macadamia Nuts
- Toasted Coconut
- Lemon Zest
- Keto Peanut Butter Chips
- Hazelnuts
How to Store Leftovers
You could definitely store these cookies on the counter for a few days, but I highly suggest keeping them in the fridge instead – they’ll stay extra chewy and delicious! Either way, they should be stored in an airtight container or a plastic storage bag with all the air squeezed out.
If you’d like, you can pop your cookies in the microwave for a few seconds before enjoying them. That way, the chocolate gets nice and melty! But they also taste wonderful chilled or at room temperature.
Can I Freeze These?
Yes, absolutely! I always make a double batch of these cookies since they keep so well in both the fridge and the freezer.
To freeze them, place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After the 30 minutes are up, transfer the frozen cookies to a freezer-safe bag or container. Store them for up to 3 months, thawing them out in the fridge before enjoying.
Sweetener options
Monk fruit sweetener is my preferred sweetener I use in my low carb desserts. For this recipe, we used golden monk fruit sweetener since I find it mimics the taste of brown sugar the most without any aftertaste or cooling effect like I get with other sugar free sweeteners.
If you don’t have golden monk fruit sweetener, you can try subbing with another sugar free brown sugar alternative.
Please note that I have not tested this recipe using Swerve, Sukrin Gold, pure Erythritol or baking Stevia so you may have to adjust the amount according to your taste.
Frequently asked Questions
What are keto cookies?
Well most chocolate chip cookies are made with a combination of all purpose flour, granulated sugar, brown sugar and butter.
Our sugar free chocolate chip cookies are gluten free, grain free and made with simple pantry ingredients that are low carb and will not raise your glycemic levels.
Instead of all purpose flour, our keto cookie recipe calls for almond flour and coconut flour which mimics the taste and texture of traditional flour.
Plus, those chocolate chunks are definitely what take these low carb chocolate chip cookies to the ultimate level of goodness.
To me, nothing beats fresh cookies right out of the oven and these almond flour chocolate chip cookies bake up warm, gooey, fudgy and melt-in-your-mouth amazing.
Are chocolate chip cookies okay on Keto?
Can I have cookies on keto? Yes, since these sugar free cookies are made with gluten free and grain free flours, you can definitely eat 1 or 2 cookies if they fit into your macros.
How many calories are in chocolate chip cookies?
The nutritional info for one of these keto chocolate chip cookies with coconut flour is:
- 219 calories
- 4g Protein
- 9g Fat
- Only 4g NET Carbs = 7g Total Carbs – 3g Fiber
And if you’re wondering how many net carbs are in a chocolate chip cookie:
According to AllRecipe’s Best Chocolate Chip Cookies recipe:
The total carbs for one chewy chocolate chip cookie is: 37. 2g Net Carbs = 38.8g Total Carbs – 1.6g Fiber
Is chocolate healthy? Can I have chocolate on keto?
Yes, as long as you are not eating regular sugar-loaded chocolate bars everyday or excessively and following your macros, you can still fit keto-friendly chocolate into your low carb keto lifestyle.
What is the best chocolate on keto?
When it comes to low carb chocolate for keto cookies, I prefer using 100% cacao powder or sugar free keto chocolate like Lily’s is great for baking.
Are Lily’s Chocolate Chips Keto?
Lily’s Chocolate Chips are sweetened with Stevia and Erythritol so they are much lower in carbs than regular chocolate bars
More Low Carb Dessert Ideas
Looking to expand your lineup of low-carb desserts? Try the following recipes next!
- Sugar Free Brownies
- Soft and chewy Snickerdoodles
- Keto Chocolate Cake
- Easy Keto Lemon Cookies
- The Best Keto Peanut Butter Cookies
- Keto Sugar Cookies
These Keto Chocolate Chip Cookies are soft, chewy and easy to make in just one bowl. Grab a glass of keto-friendly milk and get ready to enjoy a classic family favorite dessert, only healthier and just as delicious! Gluten-free, sugar-free, paleo and the perfect low carb cookie recipe to have on hand!
- 1 large egg room temperature
- 1/3 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) if NOT strict paleo)
- 2/3 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those). For strict paleo, use coconut sugar or granulated maple sugar.
- 1 1/2 teaspoons vanilla extract
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 tsp xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz sugar free chocolate , coarsely chopped (We like Pascha's or Lily's Sweets)
- Coarse sea salt , for sprinkling (optional)
Preheat oven to 350°F.
In a large bowl, beat egg then whisk in softened ghee, monk fruit sweetener and vanilla extract.
Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon until combined.
Fold in chopped chocolate.
Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.
STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight. They're perfectly soft and chewy.
Melissa -
These are incredible! My entire family are not keto but they requested multiple batches and the recipe. Thank you!
Helena -
Mmm, these were delicious! I doubled the recipe and they came out SO good!
Lily -
These are my favorite gluten free and sugar free cookies. We make them at least once a week and even my husband agrees that they knock the socks out of any other cookie! Thank you for helping us stay on track!
Bernice -
These are absolutely amazing! Thank you – we make these twice a week!
Melanie G -
Delicious! I used Swerve and they were great! Thanks for the recipe!