Keto Chocolate Chip Cookies

Buttery, chewy, and golden brown with melty sugar-free chocolate chips, these keto chocolate chip cookies are the real deal. No dry crumbs here. Just soft centers, a light crisp on the edges, and that perfect cookie dough flavor.

If you’ve been craving a low carb chocolate chip cookie that actually satisfies like the real thing, this is it. This chocolate chip cookie recipe is a base recipe you’ll want to save and remake every time the craving hits.

Compared to traditional chocolate chip cookies, these low carb cookies are a total glow-up. A regular cookie can pack over 25g of carbs and 15g of sugar! That’s a one-way trip to a crash and cravings. 

But these low carb chocolate chip cookies? Just 2g net carbs, 0.7g sugar, and 10g fat to keep you full and satisfied. No blood sugar rollercoaster. Just chewy, buttery joy with a light crunch on the edges in every bite. And yep, your kids or non-keto partner won’t even notice the difference. The best keto chocolate chip cookies you’ll ever taste!

This Is the Keto Cookie Everyone Needs! But Why?

• Real cookie texture: chewy center + golden crisp edge
• No need to chill the dough!
• Pantry-friendly low carb ingredients
• Foolproof for beginners – just mix, scoop, bake
• Freezer stash = emergency sweet fix, handled
• Not only low carb and keto but gluten-free and sugar-free
• Make them fancy with keto royal icing for a holiday party win
• Ready in under 15 minutes

Ingredients

• Almond flour – soft, nutty base that keeps these low carb
• Coconut flour – helps balance moisture and structure
• Swerve – gives a real brown sugar flavor without the sugar
• Egg – binds the dough and adds chewiness
• Butter – rich, melty, and full of flavor
• Vanilla extract – brings it all together
• Baking powder – light rise for the perfect texture
• Sugar-free chocolate chips – use Lily’s chocolate chips or any keto-friendly brand

Instructions

• Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
• In a mixing bowl, beat the egg with a fork or electric mixer.
• Add in melted butter and vanilla extract. Mix until combined.
• Add almond flour, coconut flour, Swerve, baking powder, and salt to the same bowl. Mix until a thick dough forms.
• Fold in the sugar-free chocolate chips by hand.
• Scoop the dough onto the lined baking sheet and flatten slightly.
• Bake for 7-8 minutes, or until the edges are golden brown.
• Let cool on the tray. They’ll firm up as they cool.

Expert Tips

• One bowl is all you need – no need to separate wet and dry unless you want extra control
• Melted butter = faster prep and still gives a chewy texture
• Don’t overbake – take them out when the edges are just turning golden
• Let them cool on the tray so they firm up without drying out
• Want to level up? Cream softened butter with sweetener first, then add dry ingredients. This gives a slightly puffier cookie

Ingredient Swaps

• Swerve can be swapped with Swerve Brown or a monk fruit erythritol blend
• Butter can be replaced with ghee or coconut oil – just note the flavor will shift
• Add a few drops of liquid stevia for more sweetness without changing texture
• Want to use only almond flour? Use scant 3/4 cup – cookies will be softer and slightly more crumbly
• Going all coconut flour? Use just 3 tablespoons – texture will be drier and more cake-like, but still tasty

Storage Tips

• Store in an airtight container on the counter for 2 days
• Fridge keeps them fresh for up to 1 week
• Freeze in a freezer bag for up to 2 months, just thaw and enjoy

What to Serve With

These chewy keto cookies are perfect solo, but even better with:

• A splash of heavy cream or keto “milk” (almond, macadamia, or coconut milk)
• Keto ice cream
• Bulletproof coffee for a high-fat dessert pairing
• Keto Royal Icing Buttercream if you want to dress them up for holidays or celebrations

Conclusion

These chewy keto chocolate chip cookies are your anytime, anywhere kind of treat! But the”re also perfect for the holidays. Add a little festive flair with sugar-free royal icing or shape into stars or trees for cookie swaps. This will turn these sugar free chocolate chip cookies into a Christmas cookie tray hit or a sweet Friendsgiving surprise. Guilt-free cookie decorating? Yes, please.

Try them, pin them, and let me know how yours turn out! I’ve been keto since 2019 and lost 50 lbs, these cookies helped me keep the sweet without the guilt.

More Keto Cookie Recipes

High Fat, Low Carb Classics

• Keto Lemon Sugar Cookies (Almond Flour) – Buttery, bright, and classic, perfect for tea or tucking in lunchboxes
• Keto Salted Caramel Chocolate Cookies – Gooey meets golden with a salty caramel kick

High Protein, Low Carb Bakes

• Strawberry Chia Cottage Cheese Cookies – Soft, lightly sweet, and packed with protein (and fiber)
• No-Bake Keto Chocolate Peanut Butter Cookie Dough – No oven needed. Creamy, chilled dough you can eat with a spoon

Still craving cookies? Browse all my keto cookies & bars here!

FAQ

Q: Can I make these nut-free?

A: You can try an all-coconut flour version using just 3 tablespoons, but the texture will be more dry and cakey, not chewy. Still good, just different.

Q: Can I make these without coconut flour?

​A: Yes! Use a scant 3/4 cup of almond flour total. The cookies will be softer and a bit more delicate, but still chewy.

Q: Can I freeze the dough?

A: Yep. Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 160°C (320°F) for about 12-14 minutes.