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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! 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
Cookies
Keto Shortbread Cookies
Cookies
Keto Chocolate Cookies
Cookies
Keto Peanut Butter Cookies
Cookies
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.
Absolutely wonderful! I did use regular peanut butter and it’s was great however that isn’t really keto so I’m going to use natural peanut butter this time
😀 fabulous!
Can I use pecan butter instead of cashew butter?
Yes you can!
Muy buenas
Thank you!!
I made them with peanut butter because that is what I had and they are excellent. Thank you!
Finally a diet cookie that ACTUALLY tastes like a real cookie! I have struggled with staying on keto/candida type diets forever, and I came across this recipe and am SO SO happy I gave it a try. Most keto recipes use awful almond flour which takes away the cookie texture but the cashew butter makes these cookies almost cake like but still tastes like a choc chip cookie. I am def making these on repeat, on my health journey to curb my sugar cravings. Also just to note.. I didnt have allulose, I used Swerve brown sugar instead and they tasted amazing!
I made these tonight exactly to the recipe with cashew butter and allulose – these taste exactly like the real deal. After battling almond and coconut flour recipes with the sweetener aftertaste for years, i am IMPRESSED. This will now be my go to. Thank you for sharing 🙂
The only thing missing when you make them with tahini is a pinch of salt.
So delicious! Quick, easy recipe!
Rave reviews from family and friends.
I tried making it it with almond butter, and I added chopped pecans. Ooh la la!
Hello can I use truvia instead of allulose since that’s all I have on hand?
You can, but sometimes it can turn out grainy.
These taste great without the almond flour grainy feel. Great texture too. My only concern is I put them in a container and now very soft. How do I prevent this from happening? Thank you
I like to add a sheet of parchment paper- that usually helps!