Keto Chocolate Chip Cookies are a soft and chewy cookie loaded with sugar free chocolate chips! 4 main ingredients and only 12 minutes to make, these choc chip cookies don’t taste low carb at all! 2 grams net carbs per cookie.
Chocolate chip cookies are one classic dessert that needs to be available on ALL sorts of diets. I already have vegan chocolate chip cookies and healthy chocolate chip cookies, it was well overdue for me to finally share a low carb chocolate chip cookie recipe!
What are keto cookies?
Low carb cookies are exactly like any other cookie, just made without grains and without sugar. These cookies actually don’t use any flour or grains at all, but you’d never tell.
See, they are just like ANY good chocolate chip cookie out there- Soft centers, crisp edges, and full of chocolate chip in every bite.
I brought these to a party recently, and NO ONE believed me when I said they were keto!
How to do you make keto chocolate chip cookies
No fancy kitchen gadgets or mixers needed to make these cookies- just one bowl and less than 6 ingredients. The hard part is waiting for them to chill, but if you are impatient, you can skip that step!
- Creamy Cashew Butter– Gives the cookies a buttery texture, without the need for any butter or oil! You can substitute this with tahini.
- Monk Fruit Sweetener– A keto friendly sugar substitute, monk fruit has a similar texture to white sugar. You can also use erythritol.
- Baking Soda– Gives the cookies some rise and leavening.
- Eggs OR chia eggs– You can use either room temperature eggs or chia eggs if you are keto vegan.
- Vanilla Extract– A must for any good cookie recipe!
- Sugar Free Chocolate Chips– This IS a chocolate chip cookie recipe! You can use any sugar free chocolate chips of choice or keto chocolate chips.
Prepare your cookie dough by mixing together all your ingredients, except your chocolate chips. Once mixed, fold through your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours. Once the cookie dough has chilled, form 12 balls of dough and place them on a lined baking sheet or cookie sheet. Bake the cookies for 12-15 minutes or until the edges go slightly brown. Remove from the oven and let cool on the sheet for 10 minutes, before carefully transferring to a wire rack to cool completely.
Is this a keto vegan cookie?
Keto vegan refers to the diet that is both keto friendly (low carb) and vegan (plant based).
If you follow the option calling for a chia egg (ground chia seed mixed with water), these will be keto vegan chocolate chip cookies.
What keto chocolate can I use?
For chocolate chunks or for a greater chocolate hit, you can use a mix of chocolate chips or even a chopped up chocolate bar. Here are some keto chocolate options for cookies.
- Sugar Free Chocolate Chips– I used stevia chocolate chips, that are sugar free and low carb. If you can tolerate asparatame or sucralose, you can use mainstram sugar free chocolate chips.
- 100% Bakers Chocolate– Only use this if you want a very strong, dark chocolate flavor.
- 78% Cocoa or higher chocolate bars– Popular chocolate bars that have a minimum cocoa content of 78% or higher can be used. I often use Lindt 80% and Lindt 85%.
Tips to make the best low carb chocolate chip cookies
- When preparing the cookie dough batter, don’t over-mix them! Over-mixing cookie dough will often lead to cookies over-spreading when baking, which we don’t want to happen.
- You do not need to refrigerate the dough, but it is important to do so if you prefer thicker cookies.
- To ensure your cookies are soft and chewy, do not over-bake them. Check on them around the 12-minute mark and if they are slowly starting to brown, they are done. This is due to the cookies firming up once they cool 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 out of the oven around the 8-minute mark and adding a few more on top.
Storing and Freezing Keto Cookies
- To store: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. They will keep longer when stored in the refrigerator.
- To freeze: These cookies are freezer friendly, so place leftovers in a ziplock bag and store in the freezer for up to 6 months.
More Keto Cookie Recipes you’ll enjoy
- Peanut Butter Cookies
- Almond Butter Cookies
- Chocolate Cookies
- Snickerdoodle Cookies
- Cashew Butter Cookies
Keto Chocolate Chip Cookies (Vegan)
- In a large mixing bowl, combine your cashew butter, granulated sweetener, egg or chia egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
- 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 12-15 minutes, or until the edges just start to brown.
- Remove from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.