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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
Just made this and I’m not exaggerating, these cookies were better than regular cookies. I am surprised at how good they actually are. My husband keeps asking for these. They are definitely going to be a staple.
Hi! Your recipes are so amazing!!! Thank you so much! Do you have a recommendation on what type of sweetener to use? Is a brown sugar substitute better than a regular one? Thanks, Julée
Definitely a brown sugar substitute 🙂
These have become my go-to chocolate chip cookie recipe! I prefer these over “real” cookies. I make them with coconut sugar and regular chips for a GF version.
Question: any idea how to make these chocolate-chocolate chip? How could I offset adding cocoa powder?
Love you and your recipes!
Love these!
Made the following modification, for those who may be interested in using Bob’s Red Mill egg replacer:
Thoroughly combine the granulated sweetener, baking soda, and 1Tbsp egg replacer in the bowl until there are no clumps.
Add the cashew butter, vanilla, and 2 Tbsp liquid (I used almond milk), then combine and proceed with the recipe.
I think this my new go-to chocolate chip cookie recipe!
These cookies are FANTASTIC. I used tahini for the base and chopped half each of a Lily’s milk chocolate and dark chocolate bar into the dough. Maldon sea salt on top took them over the moon. Thanks so much for this amazing recipe!!
I used almond butter (what was on hand). So far my dough looks like little crumbly balls. Will this get better after refrigeration (I hope)?
I’m doing a bit of keto at the moment, and I was in the mood for a cookie. I’ve used and still use some of your amazing keto squares recipes, but I wanted to have some cookies on hand also. I’d never baked flourless cookies before and I was worried that the cashew butter would just melt. I made the vegan version with the chia egg, and WOW! Held together, moist, and perfect! Thanks Arman! Your recipes have never failed me! 🙂
So delicious!
Hi. Can you use regular butter.
Not for this recipe.
You forget it has no flor
I’ve tried a number of Keto choc chip recipes and this is by far the BEST! So few ingredients, they’re a snap to make, and so moist. I’ve made them a bunch since finding a good source for cashew butter and I make mine with Golden Monkfruit (which we love). Who knew you could make such good cookies WITHOUT flour? I can’t imagine how many trials it took to perfect this recipe, but it’s the bomb Arman!!
You are a gem, Kelly. xx
Really liked these cookies. Great texture. I used granulated erythritol which kind to of has a cooling sensation for me. Next time I’ll try a different sugar substitute. Thanks for this recipe!
P.S. I am loving your site! Tons of delicious looking recipes to try!
Hello -do you know if egg replacer (powder) can be used in this recipe in place in the egg or chia seed egg?
Thanks.
Haven’t tried!
I try to be careful not to over mix the dough, but am having a hard time getting the egg to incorporate. Any tips? Thanks!
Hi, I was wondering if I was to use sweetened dark chocolate chips should I omit the granulated sugar or add less of it?
You should keep them in regardless or else the cookies can fall apart