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These keto chocolate chip cookies are soft, chewy, and full of chocolate chips, you won’t believe they are low carb! Made with just 6 simple ingredients and 2 grams net carbs.
Love keto desserts? Try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.
Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It tastes like any good cookie out there and is one of the easiest and tastiest desserts too.
Table of Contents
Why I love this recipe
- 6 Ingredients. Simple and 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 there is ZERO chill time required.
- Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
- Flourless. Most cookies need either some almond flour or coconut flour to bind, but not these ones.
Ingredients needed
- Cashew butter. Gives the cookies a buttery texture without the need for any butter or oil! You can substitute this with tahini. You can replace the cashew butter with tahini, almond butter, or peanut butter.
- Allulose. Unlike other sugar substitutes, allulose dissolves exactly like white sugar does 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. It helps the cookies from overspreading while helping them hold their shape.
- Eggs. Room temperature.
- Pure vanilla Extract. A must for any good cookie recipe!
- Keto dark 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.
How to make keto chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 are cooling down.
- If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. 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
There are just 2 grams of carbs in each chocolate chip cookie.
You can replace the eggs with a tested egg substitute.
More low carb cookies to try
- Keto shortbread cookies
- Keto chocolate cookies
- Keto peanut butter cookies
- Keto no bake cookies
- Keto sugar cookies
- Or any of these keto cookie recipes
Keto Chocolate Chip Cookies
Video
Ingredients
- 1 cup cashew butter smooth and creamy
- 1/2 cup allulose
- 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 your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator. 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 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, republished March 2023, republished again April 2024
what can I use instead of allulose? Does it have an after taste? I don’t know anything about this sweetener. Can I use coconut sugar? Thanks for the help.
Do you have a brand of Brown rice protein powder that you could recommend? So far they all taste too strong. I make this recipe with whey protein but i’d prefer Brown rice protein if there is a good tasting one.
Love your recipes!!!!💜💜💜
Yes! I love growing naturals 🙂
Absolutely wonderful! I did use regular peanut butter and it’s was great however that isn’t really keto so I’m going to use natural peanut butter this time
😀 fabulous!
Your recipes are fantastic, thank you. However it would be great if you could somehow give it a Weight Watcher point total per serving. For the millions of people who are in Weight Watchers, not enough homemade recipes are calculated for us.
Could you bake these on a cooking stone? Would you need the parchment paper? TY!
Sure, I don’t see why not (I’ve baked them on a pizza stone sans parchment paper and it’s been fine)
I used pecan butter since I didn’t have cashew – OUTSTANDING!!!!!!
Love the use of pecan butter!
Does it have to be cashew butter?
Nope 🙂 I offer tons of alternatives 🙂