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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
- Or any of these keto cookie recipes
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
Can I use pecan butter instead of cashew butter?
Yes you can!
I’m confused on how is this sugar free chocolate chip cookies?
It listed under sugar free
Because there is no sugar?
Muy buenas
Thank you!!
Can you use powdered peanut butter as a substitute?
I haven’t tried but a reader did successfully. She said she had to make it as a peanut butter first.
I made them with peanut butter because that is what I had and they are excellent. Thank you!
Finally a diet cookie that ACTUALLY tastes like a real cookie! I have struggled with staying on keto/candida type diets forever, and I came across this recipe and am SO SO happy I gave it a try. Most keto recipes use awful almond flour which takes away the cookie texture but the cashew butter makes these cookies almost cake like but still tastes like a choc chip cookie. I am def making these on repeat, on my health journey to curb my sugar cravings. Also just to note.. I didnt have allulose, I used Swerve brown sugar instead and they tasted amazing!
I made these tonight exactly to the recipe with cashew butter and allulose – these taste exactly like the real deal. After battling almond and coconut flour recipes with the sweetener aftertaste for years, i am IMPRESSED. This will now be my go to. Thank you for sharing 🙂
The only thing missing when you make them with tahini is a pinch of salt.
Can I use erythritol instead of allulose for chocolate chip cookies? Thanks! (I’ve never used allulose)
You can, it will be a little grainy.
So delicious! Quick, easy recipe!
Rave reviews from family and friends.
I tried making it it with almond butter, and I added chopped pecans. Ooh la la!
Hi Arman,
I love these recipes so I want to just make the jump and cut back the prep time and make these cookies in bulk at once but be able to bake them fresh when needed (wanted). Can I freeze the raw cookie dough? Thanks!
I wouldn’t recommend it for these ones- I tested that and when they thawed they crumbled 🙁
Want to make these for my grandson when he stays overnight and I’m so excited that they have NO almond flour! Are the keto chocolate chips sweetened or unsweetened? Thank you for sharing your recipes I look forward to them in my emails
They should be sweetened 🙂
I made these last night and they were delicious! I used erythritol and reduced the amount to just a little less than 1/3 cup, and it was perfect for my family. The cookies were soft and gooey, not chewy, may be because of the reduced sugar, but my family was OK with that (the less sugar, the better for us). Thank you! I’m gonna look up cake recipes on your blog now.
I used mixed nut & seed butter because that’s what I have on hand. These cookies turned out perfect! It’s so nice to have such a wonderful recipe that used no flour, dairy or sugar! I used choc zero sugar free dark chocolate chips, which are dairy free. The whole family loves this healthier chocolate chip cookie recipe! Try it; you won’t regret it! 😊
Hello can I use truvia instead of allulose since that’s all I have on hand?
You can, but sometimes it can turn out grainy.
Thank u for answering. I’m gonna try it with trevia and see how they turn out.
These taste great without the almond flour grainy feel. Great texture too. My only concern is I put them in a container and now very soft. How do I prevent this from happening? Thank you
I like to add a sheet of parchment paper- that usually helps!
Can I add oatmeal to this recipe? If yes how much can I add? Is 1 cup too much?
You could try- I reckon you’d need more syrup to compensate!
The best cookies ever