You want a cookie. A real, chewy, chocolatey cookie. But you’re on a keto or low-carb path. And it’s a Wednesday. Who has time for kitchen experiments that might fail? I get it. Your willpower is strong, but your sweet tooth is louder.
I’m here to fix that. Right now. These Keto Low Carb Chocolate Chip Cookies are your weeknight hero. They mix in one bowl. They bake in 10 minutes. They taste like the real deal. No weird aftertaste. No crazy steps. Just maximum flavor for your minimum effort. If you’re in a pumpkin mood, you might also love our classic Pumpkin White Chocolate Chip Cookies.
Let’s make dessert happen.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Servings: 12 cookies
Ultimate Guide to Keto Low Carb Chocolate Chip Cookies
This is the only guide you need. I’ve tested this recipe a dozen times. My goal was simple: a cookie you can make blindfolded after a long day. A cookie that doesn’t taste “healthy.” A cookie that fits your keto diet without any fuss.
We hit all the marks. Deep flavor from brown sugar substitute and vanilla. The perfect chewy texture. And it’s packed with good-for-you healthy fats to keep you full. This isn’t a compromise. It’s an upgrade. For an even richer, nuttier flavor profile, check out our decadent Brown Butter Pumpkin Chocolate Chip Cookies.
The Simple Ingredients
Check your pantry. You probably have most of this already. That’s the beauty of it. Every ingredient has a job, and they all work together for that classic cookie taste.
- 2 cups blanched almond flour
- 1/3 cup granulated sugar substitute (like erythritol)
- 2 tbsp brown sugar substitute (this is the flavor secret!)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup sugar-free chocolate chips
Let’s Get Cooking! (The Step-by-Step)
Grab one big mixing bowl. Seriously, one bowl. We are not doing dishes tonight. Follow these steps and you’ll have cookie dough in under 5 minutes. I promise.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In your large bowl, mix the dry stuff. Add the almond flour, both sugar substitutes, baking soda, and salt. Whisk it well.
- Pour in the melted butter, egg, and vanilla. Stir with a spatula until a thick dough forms. It will come together perfectly.
- Now, fold in those glorious sugar-free chocolate chips. Get them evenly distributed.
- Scoop the dough. Use a tablespoon or a small cookie scoop. Roll into balls and place them on your sheet. Press them down slightly with your palm.
- Bake for 10-12 minutes. You want the edges just golden. They will look soft in the middle—that’s good! They firm up as they cool.
- Let them cool on the baking sheet for 10 minutes. This is the hardest step. But it makes them set. Then, move them to a rack.
What to Serve With This Dish
These cookies are a full dessert on their own. But if you want to turn it into a real treat, I have fast ideas.
A scoop of keto vanilla ice cream makes an amazing cookie sandwich. Or, crumble one over a bowl of fresh berries with whipped cream. For a cozy drink, dunk one in a hot cup of black coffee or almond milk. So good.
Keto Low Carb Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Keto Low Carb Chocolate Chip Cookies Recipe!
Nutrition Information
Make This Recipe Your Own (Quick Swaps)
Don’t have an ingredient? No problem. This recipe is your friend. Here are my favorite easy swaps to keep you moving.
Nut-Free? Swap the almond flour for sunflower seed flour. Use the same amount. Just know it might give the cookies a slight green tint (it’s harmless!).
Out of Chocolate Chips? Chop up a bar of 90% dark chocolate. Or, toss in some chopped walnuts or pecans for crunch.
Dairy-Free? Use refined coconut oil instead of butter. It works like a charm.
How to Store Leftovers (If You Have Any!)
These cookies disappear fast at my house. But if you have willpower, here’s how to keep them fresh.
Let them cool completely. Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the dough balls or baked cookies. They thaw in minutes.
NUTRITION INFORMATION
- Calories: ~180
- Fat: 16g
- Net Carbs: 3g
- Protein: 4g
- Fiber: 2g
*Estimated per cookie. Values can change with specific brands of ingredients.
FREQUENTLY ASKED QUESTIONS
Can I use coconut flour instead of almond flour?
No, don’t do it. They absorb liquid very differently. You’ll get a dry, crumbly mess. Stick with almond flour for this recipe. It’s the best for texture.
Why are my cookies flat?
Your dough was probably too warm. Make sure your melted butter has cooled a bit before you mix it in. Also, check your baking soda isn’t old. That helps them puff up.
What’s the best sugar-free chocolate chip?
I like Lily’s or ChocZero brands. They melt well and taste great. Any brand you like will work—just check the net carbs on the label.
See? I told you it was simple. You just made a killer low carb dessert that didn’t wreck your diet or your evening. That’s a win.
This recipe is your new secret weapon. For those late-night cravings. For impressing friends who think keto food is boring. For just feeling like a normal person who can eat a cookie. And if you’re looking for a savory keto option that’s just as easy and impressive, you must try our Shrimp Scampi Stuffed Avocados.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
