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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
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 🙂