Keto Chocolate Chip Cookies

If you’ve been craving something sweet that won’t kick you out of ketosis, these keto chocolate chip cookies are about to become your new go-to treat. They taste just as nostalgic and comforting as the classic version, with that soft-chewy center and lightly crisp edges—just made with low-carb ingredients that fully support your goals. Whether you’ve been doing keto for years or you’re just dipping your toes into keto friendly desserts, this simple recipe brings all the indulgence without the sugar crash.

One thing you’ll love is how quick they come together. A single bowl, a few staple pantry ingredients, and about 15 minutes in the oven—that’s it. They fit perfectly into busy schedules and still feel like a homemade treat you actually want to slow down and savor. I love keeping a batch in the fridge or freezer for those days when I want something cozy, chocolatey, and satisfying.

These cookies fall right into that sweet spot between comfort food and smart choices. They give you the feel of classic chocolate chip cookies while keeping the carbs low and the ingredients clean. Think of them as healthy keto cookies with the texture and flavor of your favorite baked goods—warm, golden, just melty enough in the center, and so incredibly rewarding to bite into.

Whether you’re building a little stash of easy keto cookies for the week or whipping up a fresh batch for movie night, these homemade keto cookies make snacking feel guilt-free. They pair beautifully with a cup of coffee, an evening tea, or a tall glass of almond milk. And honestly, for anyone who loves a good keto chocolate dessert, this recipe is one you’ll want to save and come back to whenever a low carb cookie craving strikes.

Why You’ll Love It

• The flavor truly satisfies. These cookies taste rich, buttery, and chocolatey—so good that no one ever guesses they’re low carb. They feel like a real treat, not a “diet alternative.”
• Perfect texture every time. Soft in the center, slightly crisp around the edges, and studded with melty chocolate chips—exactly what you want in a cookie, just made keto.
• Quick to whip up. You can make the dough in minutes with simple ingredients you probably already have in your keto pantry. Ideal for last-minute cravings.
• Great for meal prep. The dough freezes beautifully, and the baked cookies store well all week. A small batch of homemade keto goodness whenever you need it.
• Keeps you on track. These low carb cookies feel indulgent without derailing your goals, making them the perfect addition to your rotation of keto friendly desserts.

Ingredient List

For the Cookies

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsalted butter, softened
• ½ cup keto sweetener (granulated)
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar-free chocolate chips

Ingredient Notes

• Almond flour: Use a fine, blanched almond flour for the best texture. Coarse almond meal can make the cookies gritty, so it’s worth choosing a good-quality brand here.
• Coconut flour: A little goes a long way. It helps balance the almond flour and gives the cookies that soft, bakery-style structure.
• Keto sweetener: I like using a monk fruit–erythritol blend because it browns nicely and gives that classic cookie flavor. If all you have is erythritol, that works too—just note it may crisp a bit more.
• Butter: Softened, not melted. Melted butter makes the dough spread too much, so give it a little time on the counter.
• Sugar-free chocolate chips: I always reach for a high-quality brand that melts well—it makes each bite rich and delicious. Don’t skip them; they’re the heart of any good keto chocolate dessert!

Kitchen Equipment Needed

• Mixing bowl: For combining all your dry and wet ingredients. A medium-sized bowl works perfectly.
• Hand mixer or stand mixer: Helps cream the butter and sweetener until fluffy. I love using my hand mixer for small-batch cookies like these—less cleanup!
• Silicone spatula: Great for folding in the chocolate chips and scraping down the sides of the bowl.
• Baking sheet: Any sturdy sheet pan works, but I prefer a heavy-duty one for even browning.
• Parchment paper or silicone baking mat: Prevents sticking and gives the cookies a smooth, golden bottom.
• Cookie scoop: Makes evenly sized cookies so they bake uniformly. A small scoop creates the perfect bite-size pieces.
• Cooling rack: Lets the cookies firm up without getting soggy on the bottom. A simple wire rack does the job.

Instructions

Step 1 — Preheat and prepare the pan

• Preheat your oven to 350°F (175°C) and position a rack in the middle.
• Line a baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick.

Pro tip: Let the oven fully come to temperature before you bake — an accurately hot oven helps the cookies set quickly and keeps them from spreading too thin.

Step 2 — Cream the butter and sweetener

• Place the softened butter and keto sweetener in a mixing bowl.
• Using a hand mixer or stand mixer, beat on medium speed for about 2–3 minutes, until the mixture is lighter in color and fluffy.

Pro tip: Use room-temperature butter (soft but not greasy). It traps air when creamed and gives the cookies a tender, light texture.

Step 3 — Add the egg and vanilla

• Crack in the egg and pour in the vanilla extract.
• Mix on low to medium speed until everything is well combined and smooth.

Step 4 — Whisk the dry ingredients

• In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt until there are no visible clumps.
• If your almond flour is a little clumpy, give it a quick sift or break up the lumps with the back of a spoon.

Pro tip: Coconut flour absorbs a lot of moisture — measuring it carefully and whisking it with the almond flour helps the dough come together predictably.

Step 5 — Combine wet and dry

• Add the dry mixture to the butter mixture in two additions, mixing slowly after each addition until just combined.
• Scrape down the sides of the bowl with a silicone spatula to ensure everything is incorporated.

Pro tip: Don’t overmix here. Stop as soon as there are no dry streaks — overworking the dough can make the cookies dense.

Step 6 — Fold in the chocolate chips

• Fold in the sugar-free chocolate chips gently with the spatula.
• Reserve a tablespoon of chips to press on top of each cookie before baking for a bakery-style look.

Step 7 — Chill the dough (recommended)

• Use a cookie scoop or spoon to portion the dough onto a tray (leave space for spread) or into a container if chilling.
• Chill the scooped dough on the baking sheet or in the fridge for 20–30 minutes (or refrigerate the whole bowl for 30–60 minutes).

Pro tip: Chilling firms the butter and lets the flours hydrate, which reduces spread and gives you thicker, chewier low carb cookies. If you’re short on time, you can bake immediately — they’ll just spread a bit more.

Step 8 — Bake

• Place the chilled (or unchilled) scoops on the prepared baking sheet about 2 inches apart.
• Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and just turning golden while the centers still look slightly soft.

Pro tip: The cookies continue to firm up after you remove them from the oven — pull them when the centers still look a touch underbaked for that perfect soft-chewy interior.

Step 9 — Cool and finish

• Let the cookies cool on the baking sheet for 5–7 minutes so they set up, then transfer to a cooling rack.
• If you reserved chocolate chips, press a few into the warm tops while they’re still soft. Sprinkle a tiny pinch of flaky sea salt on some for a delicious contrast.

Tips and Tricks for Success

• Chill the dough for the best texture. Even 20 minutes helps the cookies hold their shape and bake thicker and softer.
• Use finely milled almond flour. It creates a smoother dough and a more classic cookie bite.
• Don’t overbake. Pull them when the centers still look a little soft—they firm up as they cool and stay wonderfully chewy.
• Press a few chocolate chips on top. It gives that irresistible bakery-style look and ensures every cookie looks picture-perfect.
• Let them cool on the tray first. Keto cookies are fragile straight out of the oven; those few minutes help them set without crumbling.

Ingredient Substitutions and Variations

• Swap the butter: Use coconut oil for a dairy-free version—just note the cookies will be slightly softer.
• Try different keto sweeteners: Allulose will give a chewier cookie, erythritol will make them crispier, and monk fruit blends sit right in the middle.
• Add chopped nuts: Pecans, almonds, or walnuts add crunch and make the cookies even more filling.
• Go double chocolate: Replace 2 tablespoons of almond flour with cocoa powder and use chocolate chips for a rich keto chocolate dessert vibe.
• Make them mini: Use a smaller scoop and reduce the bake time. They’re perfect for snacking or adding to a dessert board of homemade keto cookies.

Serving Suggestions

• With a warm drink: These cookies are amazing alongside a cup of coffee or a cozy mug of tea, especially when they’re still slightly warm.
• With almond milk: A chilled glass of unsweetened almond milk is the perfect match—it gives that classic “milk and cookies” moment without the carbs.
• Crumble over keto ice cream: The soft, chocolatey bites add the perfect texture and turn a simple scoop into a full keto chocolate dessert.
• As a post-dinner treat: I often enjoy one or two after dinner when I want something sweet but still light and satisfying.
• Part of a dessert board: Pair them with berries, nuts, and a few other keto friendly desserts for a pretty, easy platter.

Storage and Reheating Instructions

• Room temperature: Keep cookies in an airtight container for 3–5 days.
• Refrigerator: Store in a sealed container for up to 2 weeks—this keeps them soft and fresh.
• Freezer (baked cookies): Freeze in a zip-top bag for up to 3 months. Thaw at room temp or warm for 1–2 minutes in a low oven.
• Freezer (cookie dough): Scoop dough into balls and freeze. Bake from frozen at the same temperature, adding 1–2 minutes to the bake time.
• To refresh cookies: Warm slightly in the oven at a low temperature to bring back that fresh-from-the-oven softness.

Frequently Asked Questions

Can I make these cookies dairy-free?

Yes! You can swap the butter for coconut oil. The cookies will be slightly softer, but still delicious and fully keto.

Why did my cookies spread too much?

Usually this happens when the butter is too soft or the dough wasn’t chilled. A quick 20–30 minutes in the fridge usually fixes it.

Can I use all allulose instead of a blend?

Absolutely. Allulose makes the cookies softer and chewier. Just note they may brown a little faster, so keep an eye on them in the oven.

Are these cookies safe for freezing?

Yes! Both the dough and the baked cookies freeze beautifully. They’re perfect for batch prepping low carb cookies for the month.

What chocolate chips work best?

Any high-quality sugar-free chocolate chips melt well and taste great. Semi-sweet or dark varieties both work depending on your preference.

Can I make them crispier?

Bake them 1–2 minutes longer and use a sweetener that contains erythritol. It naturally adds that crisp bite.

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Did you try this recipe? Let me know in the comments how it turned out — I’d love to hear how your batch of keto chocolate chip cookies turned out!