Keto Chocolate Chip Cookies

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5 from 1361 votes
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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! 6 simple ingredients needed, these truly are the best keto cookies you’ll ever make! 2 grams net carbs per serving. 

keto chocolate chip cookies

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.  

Why you’ll 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. 
  • 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. 

Ingredients to make choc chip cookies

  • Cashew butter- Gives the cookies a buttery texture, without the need for any butter or oil! You can substitute this with tahini. 
  • Granulated sweetener of choice- I used allulose, but erythritol or monk fruit sweetener should also work. 
  • 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 low carb chocolate chip cookies

Make the cookie dough: Start by whisking together the cashew butter, sweetener, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips.

Chill the dough: Cover the bowl and refrigerate for 30 minutes.

Shape and bake: Now, form 12 balls of cookie dough and place them on a lined baking sheet, and bake or 10-12 minutes. Remove the cookies from the oven and let them cool completely. 

keto cookies

Tips to make the best keto chocolate chip cookies

  • Avoid over mixing the dough, as it can affect how thick they remain, and soft and chewy in the middle.
  • 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 out of the oven around the 8-minute mark and adding a few more on top.

Storing and freezing 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. 
low carb chocolate chip cookies

Frequently Asked Questions

How many carbs are in each cookie?

There are just 2 grams of carbs in each chocolate chip cookie.

Can I make this recipe without eggs?

You can replace the eggs with a tested egg substitute.

How many carbs are in keto chocolate chips?

Depending on the brand, each 1 tablespoon serving of keto chocolate chips has between 1-3 grams of carbs.

Can I substitute the cashew butter?

Swap out the cashew butter for almond butter, tahini, or sunflower seed butter.

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Keto Chocolate Chip Cookies | The BEST recipe

5 from 1361 votes
These keto chocolate chip cookies are soft, chewy, and loaded with plenty of sugar free chocolate chips! 6 ingredients and made in just ONE bowl! The BEST Keto cookies.
Servings: 12 Cookies
Prep: 2 mins
Cook: 12 mins
Total: 14 mins

Ingredients  

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

* Replace the egg for an egg substitute.
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: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 5gProtein: 4gFat: 11gSodium: 35mgPotassium: 122mgFiber: 3gVitamin A: 23IUCalcium: 12mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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 (:

  2. 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.

  3. 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!

  4. I enjoy all your delicious recipes! But if you could please provide metric amounts for the ingredients. It is much more accurate. Thank you.

  5. 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?

    1. Hi Jennifer! It’s very mild tasting but gives a buttery flavor and texture to cookies and for smoothies, they add heartiness.

  6. 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!

  7. 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.

  8. I just found your website and we are learning keto but have had trouble finding sweets that we like. Thank you for your posts!!

  9. 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!!

  10. 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