Keto Chocolate Chip Cookies

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.

When it comes to keto desserts, my favorites are a classic keto chocolate cake, keto blondies, and the classic keto chocolate chip cookies

keto chocolate chip cookies

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! 

The Ingredients

  • 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. 

The Instructions

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. 

keto chocolate chip cookies recipe

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%. 

low carb chocolate chip cookies

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. 

keto cookies

More Keto Cookie Recipes you’ll enjoy

low carb cookies

Keto Chocolate Chip Cookies (Vegan)

Keto chocolate chip cookies are the BEST low carb cookies that taste like the real deal! Soft, chewy and full of sugar free chocolate chips, you can easily make them without an egg!
5 from 287 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Servings: 12 Cookies
Calories: 131kcal
Author: Arman



  • 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. 


* To make a chia egg, combine 1 tablespoon ground chia seed with 3 tablespoon water. Refrigerate for 10 minutes, for a gel to form. 
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. 


Serving: 1cookie | Calories: 131kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Sodium: 35mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


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    33 thoughts on “Keto Chocolate Chip Cookies

    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?

    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. 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!!

    9. 5 stars
      I made these for Christmas as a treat and they are SO good and so easy to make. This will now be my go-to cookie. I used the chia because my son is also vegan. How nice to have a cookie that we can both eat. I also used tahini. Thanks!

    10. LOVE these cookies!! 💕 I have a hard time finding anything that is low/no sugar (diabetic) AND gluten free (celiac). It’s a real treat! I had a hard time staying away from them!🤯☺️

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