Keto Chocolate Chip Cookies


5 from 1531 votes
Jump to RecipeRate

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 chocolate chip cookies.

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
  1. Why this recipe works
  2. Ingredients needed
  3. How to make keto chocolate chip cookies
  4. Tips to make the best recipe
  5. Storage instructions
  6. More low carb cookie recipes to try
  7. Frequently Asked Questions
  8. Keto Chocolate Chip Cookies

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. 

Ingredients needed

  • 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. 

keto cookies.

Tips to make the best recipe

  • 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. 

low carb chocolate chip cookies.

Frequently Asked Questions

How many carbs are in each cookie?

There are just 2 grams of carbs in each chocolate chip cookie.

Can I make this recipe without eggs?

You can replace the eggs with a tested egg substitute.

How many carbs are in keto chocolate chips?

Depending on the brand, each 1-tablespoon serving of keto chocolate chips has between 1-3 grams of carbs.

Can I substitute the cashew butter?

Swap out the cashew butter for almond butter, tahini, or sunflower seed butter.

keto chocolate chip cookies recipe.

Keto Chocolate Chip Cookies

5 from 1531 votes
These keto chocolate chip cookies need just 6 ingredients to make and yield soft, chewy, and rich cookies! They take less than 12 minutes to bake.
Servings: 12 Cookies
Prep: 2 minutes
Cook: 12 minutes
Total: 14 minutes



  • 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 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: 1cookieCalories: 131kcalCarbohydrates: 5gProtein: 4gFat: 11gSodium: 35mgPotassium: 122mgFiber: 3gVitamin A: 23IUCalcium: 12mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi, I was wondering if I was to use sweetened dark chocolate chips should I omit the granulated sugar or add less of it?

  2. 5 stars
    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!

  3. Hello -do you know if egg replacer (powder) can be used in this recipe in place in the egg or chia seed egg?


  4. 5 stars
    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!

  5. 5 stars
    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!!

  6. 5 stars
    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! 🙂

  7. 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)?

  8. 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!!

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 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

  12. 5 stars
    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.