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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
Great recipe cookies came out amazing! I did make 1 addition the cashew butter I used was a bit on the dry side so added 1/2 tablespoons of butter and cooked for 13 minutes came out perfect..Thank for recipe 😋
I made these just as described however my cashew butter wasn’t as firm as yours but a few minutes in fridge made it workable. They turned out fine but my “these are GREAT!!!” came when I ate one directly from the freezer. There was the crunch I was missing so now these are the only keto cookies I will eat.
The salt on the top, I believe, makes the cookie extra good. I tried them both ways. Thank You so much for the time you take in experimentation so the rest of us don’t have to.
AI is ridiculous! I said mixed up oil from almonds in jar and should have rechecked my comment, but I was so excited. No edit in thing to fix. God bless!
So I have never left a comment before regarding any keto recipes. I see that other people have actually said the same thing, but I planned on saying that before I even read the other comments… Ha! These by far are the best chocolate chip cookies I’ve not only EVER made in the keto world, but that I’ve ever made period. Who would ever think… “You know what would make a good chocolate chip cookie? Cashew butter!” Just wow. One comment said apparently this guy’s brownies are amazing too? I’m about to make some more of these cookies and then look up the brownie recipe. Please keep making these awesome recipes you are one of my favorite keto dudes!!!! Get it!!
I used Almond butter. Please know it’s almost impossible to mix the separate oil from almond beds in jar so I may xed it up in my stand mixer beforehand. These baked up beautifully! I am beyond amazed. I sprinkled some kosher salt in tops like the photo showed. Arman, please tell me title of your cookbooks so I can order!
What kind of sorcery is this. I dont understand how those ingredient can make the most perfect chocolate chip KETO cookie. I love this guy. I have also made his brownies. Taste exactly like regular brownies. Keep doing what you are doing!!! This is amazing
P.S I have never left reviews on a recipe before, but this guy and these cookies deserve accolades
I made your keto chocolate chip cookie recipe and they were absolutely delicious. I was skeptical because keto desserts usually look so good and when you make them, they taste like crap. I knew by the way you were describing the directions and ingredients that they would be good. I just didn’t know how good they would be!! No bitter aftertaste at all! My family loved them!! Once they tasted them, they ate them all!! Thank you for a keto recipe that we can enjoy. Next up will be that chocolate cake recipe!
I have been cooking low carb for years and have never replied on a recipe because they have all been okay, but not great. This is the first recipe I can say is great. I followed faithfully, especially put in fridge for 45 minutes, but didn’t add the salt. I think some kind of magic happens when these bake and cool, they turn into something the ingredients alone cannot explain. I cannot wait to make another batch with the salt and pecans. This is my new breakfast cookie!