This post may contain affiliate links. See my disclosure policy.
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 net carbs.
Love keto desserts? Try my keto brownies, keto cheesecake, keto chocolate cake, and keto pudding.
Out of all the low-carb recipes on here, my keto chocolate chip cookie recipe is my #1 favorite. It tastes like any good cookie out there and is one of the easiest and tastiest desserts too.
Table of Contents
Why I love this recipe
- 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, and there is ZERO chill time required.
- Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
- Flourless. Most cookies need either some almond flour or coconut flour to bind, but not these ones.
Ingredients needed
- Cashew butter. Gives the cookies a buttery texture without the need for any butter or oil! You can substitute this with tahini. You can replace the cashew butter with tahini, almond butter, or peanut butter.
- Allulose. Unlike other sugar substitutes, allulose dissolves exactly like white sugar does 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. It helps the cookies from overspreading while helping them hold their shape.
- Eggs. Room temperature.
- Pure vanilla Extract. A must for any good cookie recipe!
- Keto dark 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.
How to make keto chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 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 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
There are just 2 grams of carbs in each chocolate chip cookie.
You can replace the eggs with a tested egg substitute.
More low carb cookies to try
- Keto shortbread cookies
- Keto chocolate cookies
- Keto peanut butter cookies
- Keto no bake cookies
- Keto sugar cookies
Keto Chocolate Chip Cookies
Video
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.
Notes
Nutrition
Originally published March 2019, republished March 2023, republished again April 2024
I absolutely loved this recipe as as my very picky husband! It’s a family staple to have a batch ready to go! The dough stores well for several days refrigerated. I bake 5-6 at a time.
I don’t have the allulose and am substituting stevia powder for it. I hope it turns out as good as your cookies look! I just restarted my low carb diet and I really can’t believe the amount of recipes that you have on your site. Thank you for all your time making this site my go to place for low carb recipes
Wow these taste like regular chocolate chip cookies. I used Monkfruit sweetener instead of Allulose ! My cookies fell apart when they were cooled. Is that because of the sweetener I used? This will be my go to recipe when I crave something sweet! Thanks , Marcia
The best!! I’ve tried so many keto cookie recipes that claim to be the best but these ARE. Thank you Arman, it’s a perfect recipe 💯
Your recipes are incredible alway but cashews are not nor never have been keto. These should not be labeled keto.
Wrong. Cashews are fine on a keto diet.
Mine completely melted into tasty flat blobs that stuck to the parchment paper 🥲 you think it’s because I tried using ChocZero’s cookie butter instead?
Yes that sounds about right- their cookie butter isn’t all natural or an exact replica of a plain nut butter.
Can I use butter instead of cashew butter? If so, how much?
I haven’t tried 🙂
I’m sure these chocolate chip cookies would have been perfect as is but I traded the 1/2 cup allulose for 1/4 cup swerve brown sugar and 1/4 cup swerve regular sugar. Sorry but I can’t see not using brown sugar is chocolate chip cookies. I only had to bake these for 10 minutes and let them cool on the cookie sheet… they were perfect and my family loved them. I do weigh my ingredients and most labels give the gram weight so don’t really need the metric measurements I converted on the fly.
Hi! Would hazelnut butter work instead of cashew butter? And do I need to add a sweetener for the dough to form, or can I just skip the sweetener bit? I don’t eat sugar and am used to unsweetened desserts so I don’t really need if. But maybe it would taste too egg-yotherwise?
I haven’t tried, but feel free to experiment and see 🙂
Can I freeze it ?
Sure can, instructions in the post
If you haven’t heard it lately, I love you! This is my favorite chocolate chip cookie recipe of all recipes-even regular ones! Any ideas on how to make this a chocolate-chocolate chip cookie??
These cookies got my son through wrestling season!! But we liked them so much they continue to be our go-to recipe for cookies. We used tahini and the flavor was perfect. Thank you for sharing amazing recipes. We even made our own chocolate chips based on this recipe.
Made 2x now. Tasty. Will make again. Easy Peasy
I used regular butter but the cookies spread paper thin, I used 1 cup of butter. Any suggestions what happened?
Hi Mia- that doesn’t surprise me, standard butter cannot be used instead of almond butter, cashew butter, peanut butter etc.
Hi, can I just make my own cashew butter? Like put roasted cashew in a processor and grind it, do you think that could also work? Have you tried that instead of buying a ready made in the market? And if so, will it still taste the same as yours? Thank you would like to do this cookie.
Yes for sure 🙂