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 of carbs.
Keto desserts CAN taste just as good as classic ones.
I’ve tried it with all kinds of desserts, and I love how AMAZING they taste. We’ve done cheesecake, ice cream, and chocolate cake, and recently, we’ve added chocolate chip cookies into the mix.
Table of Contents
Why this recipe works
- 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.
- Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
- 2 grams carbs. These make the ultimate low carb dessert.
What I love about these cookies is just how perfect they turn out every single time. If you are worried that keto cookies won’t taste as good as traditional ones, don’t fret- these are just like any good choc chip cookie out there.
- Cashew butter- Gives the cookies a buttery texture, without the need for any butter or oil! You can substitute this with tahini.
Substitution idea
You can replace the cashew butter with tahini, almond butter, or peanut butter.
- Allulose- Unlike other sweeteners, allulose dissolves exactly like white sugar does and has no bitter aftertaste.
- Baking Soda- Helps the cookies from overspreading, while helping them hold their shape.
- Eggs- Room temperature eggs.
- 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.
How to make keto chocolate chip cookies
Step 1- Make the cookie dough
Start by whisking together the cashew butter, allulose, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips.
Step 2- Chill the dough
Cover the bowl and refrigerate for 30 minutes.
Step 3-Shape and bake
Now, form 12 balls of cookie dough and place them on a lined baking sheet, and bake for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
- 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 at least 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 a sealed 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 ziplock bag and store them in the freezer for up to 6 months.
More low carb cookie recipes to try
Cookie Recipes
Keto Shortbread Cookies
Cookie Recipes
Keto Chocolate Cookies
Cookie Recipes
Keto Peanut Butter Cookies
Cookie Recipes
Keto No Bake Cookies
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.
Depending on the brand, each 1-tablespoon serving of keto chocolate chips has between 1-3 grams of carbs.
Swap out the cashew butter for almond butter, tahini, or sunflower seed butter.
Keto Chocolate Chip Cookies
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
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Thanks for the recipe! I’ve made this once and the cookies were a great treat! I keep coming back to it to make it again. Who knew tahini would be so great in cookies? Kind of reminds me of the texture peanut butter cookies (:
Cheers, Tami!
New to keto – any substitute for allulose? Whatever than even is lol
Any sugar free granulated sweetener.
Hello! what can i use instead of the granulated sweetener? Thank you
Must use a granulated sweetener.
These cookies are so surprisingly good. We serve them to company.
My ingredients were: cashew butter and 1 egg, Monk fruit sweetener, and chocolate chips. I lightly blended, as directed, added half the chips and pressed the other half into the cookie tops. Baked 15 minutes then let the cookies cool before moving from the pan.
Thanks for the feedback, Kathy- So glad you enjoyed them 🙂
We have restrictive food intolerance in our house, so its hard to find recipes that will work for us. I modified the recipe, changing out for honey and adding 3 tbsp of coconut flour (helped to bind the dough given the liquid honey). It worked perfect! A nut free cookie, GAPS legal cookie my kid could take to school!
🙂 I’m so glad it worked out 🙂
Hi Arman. Thankyou for this amazing recipe. Do you by any chance have the metric conversion? Thankyou
Hi Adriana, I don’t- This is something I will include in the future.
I enjoy all your delicious recipes! But if you could please provide metric amounts for the ingredients. It is much more accurate. Thank you.
Hi Anabel, we are starting to do that with recipes moving forward.
Enjoy.
Made these today for the first time. Used Almond butter. They are delicious and even my very picky husband likes them! We’ve been trying to do keto, which is challenging because the only veggies he likes are potatoes and corn!!! But, these cookies will definitely work for the sweet cravings! Thank you so much!!
Uno divertas
Hey arman! Could I use confectioners sugar instead of granulated? It’s all I have at the mo.
I haven’t tried!
What does the chia seeds add to the cookie? Is it ok to make without?
You need to add either the chia seed or an egg.
Do you only do 1 egg? Also, how much do you use of something to replace the tahini?
Yes and you use the same amount.
Hi Arman,
Thank you as always for your delicious recipes! I am new to yoru website so could you explain to me about cashew butter? I see it in a lot of your recipes but won’t that make them taste like cashew cookies, or nut butter cookies? I’m fine with it but I’m trying to sneak healthy snacks into my daughter. Also, with your strawberry milkshake I think you call for almond butter…can you taste that in the milkshake or are these nut butters more for consistency?
Hi Jennifer! It’s very mild tasting but gives a buttery flavor and texture to cookies and for smoothies, they add heartiness.
Hello! Great cookies if you’re in the mood for a sweet treat without too much guilt. I used tahini because cashews can sometimes have ethical and environment concerns with sourcing; tahini is a great replacement in a lot of baking, including brownies! I will add that although you reference vanilla extract in the blog post, it’s actually not found at all in the recipe itself. I used about half a teaspoon and it seemed just about right!
I’ll fix the recipe card 🙂
Hi! Could I use peanut butter instead of cashew butter? Also, would a golden monk fruit or swerve brown sugar replacement work for the sweetener? I love brown sugar in my regular cookies. Thank you.
Of course on both counts!
I just found your website and we are learning keto but have had trouble finding sweets that we like. Thank you for your posts!!
You are so welcome!
Don’t bother to try these with macadamia nut butter. I did because they are one of the few nuts I can tolerate but too much fat. They spread paper thin and even after cooling, they fall apart when touched. Very tasty though!!
Wow! These are great! I polished off 2 cookies right away and had to walk away because I wanted them all 😀
Thank you, Arman!
Blessings,
Christine