Keto Chocolate Chip Cookies

5 from 831 votes

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 Chocolate Chip Cookies

When it comes to keto cookie recipes, my favorites to make are almond butter cookies, peanut butter cookies, and these keto chocolate chip cookies. 

It’s no secret that I am a cookie fiend. If I could only enjoy one dessert for the rest of eternity, it would have to be cookies. They are perfect with some coffee, as an after dinner treat, or something to enjoy any time of the day. I’ve been known to have cookies for breakfast, especially when there is a fresh batch on my kitchen table.

Since going keto, I’ve been working on recreating my favorite desserts, but with a low carb makeover. As someone who has a second stomach for cookies, they were my first culprit! 

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.

I’ve been meaning to share a keto chocolate chip cookie recipe for quite some time. These are truly the best keto cookies you’ll ever make, and the easiest too- They need just 6 ingredients! Now, these cookies may look incredibly fancy, but I promise you, they will take minutes to make.

No sugar, no grains, no oil, and no butter are needed, but you’d never tell. The texture of the cookies is crisp around the edges and super soft and chewy in the middle. They taste like any good chocolate chip cookie out there, loaded with plenty of keto chocolate chips!

I had some friends over for coffee the other day and served them these cookies with it, and NO ONE believed me when I told them they were low carb- They thought these were from a bakery!

How do you make keto chocolate chip cookies?

The Ingredients

  • 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 erythritol, but monk fruit sweetener and granulated allulose can also be used. 
  • 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. 

The Instructions

Start by whisking together the cashew butter, sweetener, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips. Cover the bowl and refrigerate for 30 minutes.

Now, form 12 balls of cookie dough and place them on a lined baking sheet and bake at 180C/350F for 10-12 minutes. Remove the cookies from the oven and let them cool completely. 

keto cookies

Can I use something other than cashew butter? 

If you can’t find drippy cashew butter, you can use almond butter, tahini, or sunflower seed butter. Be wary that your cookies will be darker in color and have a slightly more nutty flavor. 

Tips to make the best keto cookies

  • Avoid overmixing the dough, as it can impact 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 overbake 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 low carb chocolate chip cookies

  • 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

More keto cookie recipes to try

keto chocolate chip cookies

Keto Chocolate Chip Cookies

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.
5 from 831 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



  • 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.


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


Serving: 1serving | 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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    71 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. Wow! These are great! I polished off 2 cookies right away and had to walk away because I wanted them all 😀
      Thank you, Arman!

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