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My 6-ingredient keto chocolate chip cookies are soft, chewy, and full of chocolate chips. You won’t believe they have just 2 grams of carbs each.
Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It’s the kind of keto dessert that anyone who is NOT keto would appreciate and enjoy. In fact, my family requests these over my more classic cookie recipes!
Table of Contents
Why I love this recipe
- 6 Ingredients. Just simple, 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, and ZERO chill time is required.
- Perfect texture. The cookies have crisp edges, soft middles, and mouthfuls of chocolate chips in every bite.
- Flourless. Most cookies need some almond flour or coconut flour to bind, but not these.
If you love keto desserts, try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.
Key Ingredients
- Cashew butter. Cashew butter gives the cookies a buttery texture without the need for any butter or oil! If you don’t have cashew butter on hand, you can replace it with almond butter or peanut butter. I don’t really like using peanut butter as it can be a little overpowering.
- Allulose. Unlike other sugar substitutes, allulose dissolves like white sugar and has no bitter aftertaste. I’ve tested these with monk fruit sweetener (okay), baking stevia (had a weird aftertaste), and Swerve brown sugar (too grainy), and none come close to allulose.
- Baking Soda. This leavening agent prevents the cookies from overspreading while keeping their shape.
- Eggs. Room temperature, please.
- Pure 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.
- Kosher salt. Just a pinch to bring out the sweetness.
Find the printable recipe with measurements below.
How to make keto chocolate chip cookies
Step 1- Make the cookie dough. In a large bowl, whisk together the cashew butter, allulose, baking soda, eggs, and vanilla extract until just combined. Fold through the chocolate chips.
Step 2 -Shape. Form 12 balls of cookie dough and place them on a lined baking sheet.
Step 3- Bake for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
Arman’s recipe tips
- 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 45 minutes.
- Do not over-bake the cookies as they continue to cook as they cool down.
- If you enjoy your cookies loaded with evenly dispersed chocolate chips, mix half the chocolate chips in the batter and reserve the other half for the top. 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 an airtight 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 freezer bag and store them in the freezer for up to 6 months.
Frequently asked questions
Yes! Simply swap out the cashew butter for either tahini or sunflower seed butter. I recommend opting for a brand with no added sugar.
When made as instructed, each chocolate chip cookie has just 2 grams of carbs.
More low carb cookies to try
Keto Chocolate Chip Cookies
Video
Ingredients
- 1 cup cashew butter smooth and creamy
- 1/2 cup allulose See notes
- 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 the cashew butter, allulose, egg, and baking soda and mix until combined. Fold in the sugar free chocolate chips. If you prefer thicker cookies, refrigerate the dough for 30 minutes.
- 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 the cookies 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
Nutrition
Originally published March 2019, updated and republished March 2025
Oh my gosh! All I had in the house was hemp butter and these came out beautifully. Taste like a PB Chocolate Chip cookie. Crispy texture, not too sweet. Awesome recipe, thanks!
LOVE a lot of your recipes BUT I wish they could be pinned to my Pinterest account. To print means it gets lost in paper shuffle. You are on Pinterest so why not have Pin tab?
Hi I am wondering can I use almond butter instead of cashew butter? Thank you!
Sure can!
Made these for my husband and he loved them. Thanks for the great recipe!
Thanks, Mary!
Excellent cookies!!!
After eating everything for the last 30 years now I’m doing the keto Diet, these have really helped my cravings and I’ve gotten my A1C to 5.8…. almost there:)
Thanks,
Chef Andrew
This is the best keto cookie recipe!! So easy to make and only a few ingredients! I was worried about how the cashew butter would taste but its surprising very tasty!
Thank you, Michelle!
Can I use mixed nut butter?
I don’t see why not, as long as it is smooth/creamy
So tasty! We used tahini as it’s what we had in the house but using nut butter and no flour as a base for the cookie is so clever and results in something really delicious. I look forward to trying more of your recipes, thanks for sharing this one.
I was wondering… can you use a flaxseed egg instead of a chia egg?
I don’t see why not!
Can I use granulated Splinda for these?
If you can tolerate splenda, go for it!
I wonder, why room temperature eggs if I’m going to put the dough in the refrigerator?
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!🤯☺️
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!
😀 So welcome, Rachel- Happy holidays!
These were amazing! I used tahini (I don’t care for the aftertaste) but they were still really good. I loaded them with chocolate chips and pecans😋 !! Next time I’ll use the cashew butter and a bit more salt. I also added a couple drops of caramel extract. Mann I was impressed. Thank you 😊
Can I substitute almond butter for cashew butter? Thanks
Sure can, just be sure it is smooth and drippy.