The best and easiest keto chocolate chip cookie recipe. Soft center, crispy edges, and buttery sweet dough all made in just one bowl!
Who doesn’t love a chocolate chip cookie? They’re the universal symbol for happiness, right?
I mean, what smells better than walking into someone’s home when they have a batch of chocolate chip cookies in the oven? I truly can’t think of many better smells. Just because you’re all about that sugar free life now doesn’t mean you need to live a life without chocolate chip cookies.
I originally posted this recipe around Christmas time in 2018. Since then, this recipe has been a hit with readers and followers. This recipe is simple but perfect. It’s a no frills, no fuss, one bowl keto chocolate chip cookie recipe that I know you’re going to love!
Bottom line…if you want a keto chocolate chip cookie that tastes just like the ones your mom or grandma used to make, then file this recipe into your recipe book! (Are those still a thing?)
What are Keto Cookies Made of?
There are a few main differences between a keto cookie recipe and a regular cookie recipe. The first is substituting standard wheat flour aka all purpose flour (which is high in carbs) for an alternative such as coconut flour or almond flour. This recipe uses almond flour to get the best consistency!
For keto cookies, you also have to be careful about what sweetener you use. Regular cookies are made with sugar, while keto cookies require a sugar alternative. Some of the popular options include stevia, erythritol, or monk fruit extract. Monk fruit is my personal favorite, as I love to use natural ingredients as much as possible!
Here’s what you’ll need for this keto cookies recipe:
- Almond flour
- Unsalted butter
- Brown sugar substitute (I use monk fruit sweetener)
- Baking soda
- Baking powder
- Vanilla extract
- ChocZero chocolate chips
Do Keto Cookies Have Carbs?
Any keto approved cookies will be very low in carbs. These chocolate chip cookies contain only 2g net carbs per cookie!
How to Make Keto Chocolate Chip Cookies?
If you have a mixing bowl, a fork, and a baking sheet then you can make this keto chocolate chip cookie recipe. That’s it, really! This recipe is not only incredibly easy but it’s pretty foolproof too.
First, combine your dry ingredients (almond flour, baking soda, baking powder and salt) in a bowl. Add the softened butter and combine until you get a doughy consistency. Mix in the egg, brown sugar and vanilla extract, and finally add chocolate chips.
Use a spoon to scoop 24 cookies dough balls onto a baking tray lined with parchment. Gently press with your fingers to flatter the cookies, then pop them in the oven to bake for 10-13 mins at 350 degrees!
You can watch my video tutorial to see how easy this recipe comes together:
What do Keto Cookies Taste like?
Trust me when I tell you that despite the almond flour base, these keto cookies are not grainy at all. In fact, they’re so soft and chewy that you wouldn’t even know you’re eating a gluten free cookie. One of the first things I thought about when I started this diet was: “Can I eat a chocolate chip cookie on keto?” I have such a sweet tooth and I was skeptical that cookies made with alternative flours and alternative sugars could ever be as good as ‘the real thing’! But with this recipe on hand, I never even feel like I’m missing out.
Can you use Coconut Flour Instead of Almond Flour?
No! Not this time. When it comes to baking, not all flours are created equal. And it even varies from brand to brand! When I need almond flour, I use Kirkland (Costco) brand in all of my recipes because I find it yields the best crumb and least nutty flavor. I do not recommend Walmart brand almond flour. And please, do not substitute coconut flour– the recipe will not work!
The Best Chocolate for Keto Chocolate Chip Cookies?
I use ChocZero chocolate chips in all of my recipes. They taste the best of any I’ve tried and they retain their shape while cooking. Best of all, they’re non-GMO and have no artificial sweeteners or sugar alcohols.
What Sweetener Should I Use?
I like using this monk fruit brown sugar substitute – this is often called “golden” in the low carb sweetener world. It is easy to buy, and does not have a cooling effect. You may use “white” sweetener in the same amount but your cookies will not have as deep of a flavor.
How to Store the Cookie Dough and the Cookies?
Unused dough may be kept in the refrigerator up to 1 week or freezer up to 6 months. Baked cookies will stay fresh on the counter up to 1 week and up to 6 months in the freezer.
And just in case you need a little extra convincing, here’s why these really are the best keto chocolate chip cookies:
- Tastes just like the homemade cookies you’re familiar with
- Super easy one bowl recipe
- Perfect for little ones to help make
- Crispy edges and soft centers
- Doesn’t taste low-carb or sugar-free
- Made with common ingredients you have at home
- 100% gluten-free
If You Like This Recipe, Be Sure To Check Out These Too
- Chocolate Chip Peanut Butter Cup Keto Cookie Bites
- Chocolate Chip Keto Cheesecake Cookie Bars
- Keto Chocolate Candy Bar Cake
- Sugar Free Sugar Cookies
Keto Chocolate Chip Cookies
- 2 cups almond flour
- 8 tablespoons unsalted butter softened
- 3/4 cup brown sugar substitute
- 1 egg beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tsp pure vanilla extract
- 9 oz package ChocZero chocolate chips
- Preheat the oven to 350 degrees. Line a 21″x15″ baking sheet with parchment paper. Set aside.
- In a large bow, add the almond flour, baking soda, baking powder, and salt.
- Use a fork to work the softened butter into the dry mixture until a dough is formed.
- Fold in the egg, brown sugar, and vanilla extract.
- Fold in the chocolate chips.
- Use a medium sized cookie scoop to divide out the dough into 24 equal cookies. Use 3 fingers to gently flatten the dough balls. You may leave them rounded at the top for a more dome shaped cookie.
- Bake for 10-13 minutes. For a chewier cookie, cook for 10 minutes.
- After baking, let the cookies cool for 5 minutes before moving to a wire rack. Let them cool completely before serving.
Sunday 15th of August 2021
I see that you suggest not using Walmart Almond flour, does that cause the grainy texture I go when I made them with it? I also didn't refrig the dough and they did spread a bit. I used the Swerve brown sugar and butterscotch chips from Lillys, they are delicious!
Saturday 27th of March 2021
GREAT RECIPEI! I have been making these delicious chocolate chip cookies for over a year now. They are obviously a favorite. I serve them to non-low carb and non-keto friends and family and they love them too. They often ask for the recipe and are surprised to learn they are almond flour! I do add 1/4 tsp of xanthan gum to the flour to give them a bit of chewiness. I use the Splenda brown sugar combo since all of the erythritol Stevia products bother my stomach. I’m sure that adds some carbs but well worth it in my opinion. I store them in the fridge if they are not gone within a few days. Usually, I need to double the recipe at my house! Thanks for developing this terrific recipe.
Friday 4th of September 2020
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Tuesday 9th of June 2020
The first time I made these they came out great! The second time I made them they tasted more like bread. Any suggestions on why?
Wednesday 10th of June 2020
Hmm...that sounds like maybe something was measured incorrectly or inadvertently left out. I would assume the fattier ingredients. Also, if your ingredients (almond flour, baking powder, etc) are past their expiration date that can have an adverse effect on the final product. I'm sure they'll come out perfect next time!
Tuesday 9th of July 2019
I made your cookies two days ago. My family hates everything keto and wishes I would "cook regular" again lol. However, those cookies were devoured in a few hours! I got up the next morning and they were GONE!!! Thank you so much! I'll definitely be trying more of your recipes :)