Keto Chocolate Chip Cookies
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My 6-ingredient keto chocolate chip cookies are soft, chewy, and full of chocolate chips. You won’t believe they have just 2 grams of carbs each.
Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It’s the kind of keto dessert that anyone who is NOT keto would appreciate and enjoy. In fact, my family requests these over my more classic cookie recipes!
Table of Contents
Why I love this recipe
- 6 Ingredients. Just simple, easy-to-find keto ingredients that you probably have in your pantry now!
- Quick and easy. The entire recipe takes less than 12 minutes to make, and ZERO chill time is required.
- Perfect texture. The cookies have crisp edges, soft middles, and mouthfuls of chocolate chips in every bite.
- Flourless. Most cookies need some almond flour or coconut flour to bind, but not these.
If you love keto desserts, try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.
Key Ingredients
- Cashew butter. Cashew butter gives the cookies a buttery texture without the need for any butter or oil! If you don’t have cashew butter on hand, you can replace it with almond butter or peanut butter. I don’t really like using peanut butter as it can be a little overpowering.
- Allulose. Unlike other sugar substitutes, allulose dissolves like white sugar and has no bitter aftertaste. I’ve tested these with monk fruit sweetener (okay), baking stevia (had a weird aftertaste), and Swerve brown sugar (too grainy), and none come close to allulose.
- Baking Soda. This leavening agent prevents the cookies from overspreading while keeping their shape.
- Eggs. Room temperature, please.
- Pure vanilla Extract. A must for any good cookie recipe!
- Keto chocolate chips. The star ingredient. I used homemade sugar-free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.
- Kosher salt. Just a pinch to bring out the sweetness.
Find the printable recipe with measurements below.
How to make keto chocolate chip cookies
Step 1- Make the cookie dough. In a large bowl, whisk together the cashew butter, allulose, baking soda, eggs, and vanilla extract until just combined. Fold through the chocolate chips.
Step 2 -Shape. Form 12 balls of cookie dough and place them on a lined baking sheet.
Step 3- Bake for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
Arman’s recipe tips
- Avoid over-mixing the dough, as it can affect how thick they remain, and soft and chewy.
- If you prefer thicker cookies, refrigerate the dough for 45 minutes.
- Do not over-bake the cookies as they continue to cook as they cool down.
- If you enjoy your cookies loaded with evenly dispersed chocolate chips, mix half the chocolate chips in the batter and reserve the other half for the top. Also, consider removing the cookies from the oven around the 8-minute mark and adding a few more on top.
Storage instructions
To store: Leftover cookies will keep at room temperature in an airtight container for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.
To freeze: Place leftover cookies in a freezer bag and store them in the freezer for up to 6 months.
Frequently asked questions
Yes! Simply swap out the cashew butter for either tahini or sunflower seed butter. I recommend opting for a brand with no added sugar.
When made as instructed, each chocolate chip cookie has just 2 grams of carbs.
More low carb cookies to try
Keto Chocolate Chip Cookies
Video
Ingredients
- 1 cup cashew butter smooth and creamy
- 1/2 cup allulose See notes
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup keto chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
- In a large mixing bowl, combine the cashew butter, allulose, egg, and baking soda and mix until combined. Fold in the sugar free chocolate chips. If you prefer thicker cookies, refrigerate the dough for 30 minutes.
- Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape.
- Bake the cookies for 10-12 minutes or until the edges just start to brown.
- Remove from the oven and allow to cool on the tray completely.
Notes
Nutrition
Originally published March 2019, updated and republished March 2025
What the heck did I stumble upon?! This recipe should earn you a golden chef award. Even my husband, who doesn’t care for anything low carb, can’t stop eating these. I made them exactly how you instructed and they came out perfect. Then I started adding in Lillys no sugar added peanut butter chips with the chocolate chips and cracking some fresh sea salt on top before baking and holy freakin moly! Thanks for sharing such a five star recipe with us, Arman!
Shelley, you are so kind- what a lovely comment (I need to hunt down this golden chef award haha!). These cookies really are such a good blank canvas for anything. We recently made a batch with coconut flakes and leftover keto candy I had, and it was so good. I’ll have to hunt down those peanut butter chips you speak of. 🙂
love your work!
Thank you for your kind words, Barbara- I hope you enjoyed these keto cookies!
Hi i wanted to make these with Monk Fruit Sweetener, can u please tell how much i would add instead of the allulose
Hi Emaan- you’d use the same amount, but be wary that monk fruit tends to crystallize, so the cookies will likely be grainy.
Hi,
I use allulose but it always comes out gummy and soft like banana bread as it seems to let out more water than most sugars
I cannot find the balance to get them come out as biscuit cookies like yours
I’m using besti allulose monkfruit brown sugar blend.
Any tips as you didn’t add any flour so how did it come into those solid balls?
Hi Michael- Thanks for sharing with me. I think that’s why it isn’t coming out properly for you- it’s because you are using a blend 🙂 Straight granulated allulose bakes up like white sugar does, but once it’s blended with something (in this case, allulose), it doesn’t have the same properties and can either dry out baked goods, or in your case, keeps things too soft. If you want to fix the cookie dough, I suggest 2-3 tablespoons of coconut flour. It will still be low carb, but the cookie dough will be thicker 🙂
I used Swerve Brown Sugar Substitute, zero sugar chocolate chips, and natural peanut butter. They’re not at all grainy. I forgot to flatten them so they came out in the same ball shape as they went in, but no matter. They’re still delicious! By the way, you do realize you have these listed as vegan…?
Glad you liked them Sonja! And thanks for pointing that out, I’ll look into it.
Have you actually made these with tahini or sun butter? I’m skeptical that they would taste as good. But some of my family can’t have cashews unfortunately. Wouldn’t sun butter turn green when baked with the baking soda? And I’m having a hard time imagining tahini tasting good sweetened up with chocolate… But if you promise me you’ve tried it I may give it a go.
Yes I have- several times! I prefer sunbutter, but tahini works too- there’s already sweetness. The sunbutter usually turns baked goods like breads and muffins green, not cookies 🙂