Keto Chocolate Chip Cookies
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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 keto desserts 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!
I tested a few versions, including ones with keto flours (too thick), ones with a longer chilling time (too doughy), and even different kinds of sugar-free chocolate (some were very bitter), before landing on this one: a thick and gooey cookie that practically melts in your mouth.
These cookies were entered in the BBC Low Carb Dessert play-offs and won first place, by non-keto judges!
Table of Contents
Why I love this keto chocolate chip cookie 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.
Key Ingredients
Here’s what goes into my carnivore cookies, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Cashew butter. Cashew butter gives the cookies a buttery texture without any butter or oil! If you don’t have cashew butter on hand, you can substitute 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 spreading 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.
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 how soft and chewy they are.
- 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. Once the edges are firm, they are done.
- If you enjoy your cookies loaded with evenly distributed chocolate chips, mix half the chips into 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.
✅ Nutrition reviewed
“These keto cookies are a great dessert option for those wanting a more wholesome, minimal sugar cookie. Because there is no butter or oil, they are higher in fiber and predominantly use healthy fats.” – Felicia Newell, MScAHN, RD, CPT.
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
- Tips: See my recipe tips above for making the best keto cookies.
- Leftovers: Keep at room temperature for 1 week or refrigerate for 2 weeks. You can freeze them for up to 6 months.
- Sweetener options: I prefer allulose, as it dissolves like sugar. Monk fruit sweetener, Swerve, and erythritol will also work, but can be a little grainy.
Nutrition
More low carb cookie recipes
- Keto shortbread cookies– Soft, buttery, and with gorgeous crisp edges.
- Keto peanut butter cookies– The classic 3-ingredient cookie, but without the sugar!
- Keto no bake cookies– I make these whenever I need a quick sweet tooth fix.
- Keto sugar cookies– Melt-in-your-mouth cookies that need zero chill time.
Cc cookies
Is this the recipe for your cheesecake crust? I am assuming you leave out the chocolate chips but follow the recipe, let cool, then crush in food processor?
Hi Darlene- Either this, my keto shortbread cookies, or my keto sugar cookies all work for it. And yes, I’d suggest leaving out the chocolate chips.
Thanks! God bless
This is my favorite keto cookie. Can I make mini cookies?
Hi Gabriela- I don’t see why not! Just roll out smaller, one-inch balls and press them down into a cookie shape. Remove them from the oven after the 8-9 minute mark. 🙂
Hello,
Is there no flour/protein for this recipe?
Thanks
Hi Chantel- there isn’t. These are flourless, and still hold their shape and bake up beautifully 🙂
These are wonderful! Thank you for the recipe! I had only store-bought sunbutter (a very low oxalate alternative to nut butters), so I used that. They flattened out niecly during baking. They were a bit crumbly, but held together better after about 10 minutes in the freezer. I just made a second batch using homemade sunbutter. The dough was oozing oil when I formed the cookies, but they baked up well. They didn’t flatten so I helped them out — at about six minutes into baking I gently flattened them with a spatula. I’ll be making these regularly.
This is an awesome low carb cookie recipe. You have the best low carb desserts. Thank you so much for what you do.
Best cookies
what can I use instead of allulose? Does it have an after taste? I don’t know anything about this sweetener. Can I use coconut sugar? Thanks for the help.
Can I use stevia drops?
Hi Allen- I don’t recommend stevia drops. These cookies work best with a granulated sweetener, and allulose is what I recommend because it dissolves like white sugar does.
Do you have a brand of Brown rice protein powder that you could recommend? So far they all taste too strong. I make this recipe with whey protein but i’d prefer Brown rice protein if there is a good tasting one.
Love your recipes!!!!💜💜💜
Yes! I love growing naturals 🙂
Absolutely wonderful! I did use regular peanut butter and it’s was great however that isn’t really keto so I’m going to use natural peanut butter this time
😀 fabulous!
Your recipes are fantastic, thank you. However it would be great if you could somehow give it a Weight Watcher point total per serving. For the millions of people who are in Weight Watchers, not enough homemade recipes are calculated for us.
Would Trehalose be okay for the sugar substitute? Thank you !
Hi Cindy- I can’t say I’ve used trehalose for this recipe, but in other recipes I’ve experimented with, it’s almost identical to monk fruit- which could work okay for these cookies, but they’d be less soft in the middle.
I made these with stevia and it was bitter. Why?
Hi Sarah- I’m not surprised it turned out bitter. This is why I don’t recommend stevia- it’s notorious for leaving desserts/drinks/etc with a bitter or sometimes metallic aftertaste. I do recommend sticking with my original suggestion of allulose 🙂
Could you bake these on a cooking stone? Would you need the parchment paper? TY!
Sure, I don’t see why not (I’ve baked them on a pizza stone sans parchment paper and it’s been fine)
Seriously, these are amazing! I had enough for 1/2 cup cashew butter and made the other 1/2 cup w almond butter and they turned out just as wonderful!!! I love it and how quick and simple it was to make! Mine turned out so melty, gooey and wonderful… Major tip: keep an eye on it, bit burns easily
I used pecan butter since I didn’t have cashew – OUTSTANDING!!!!!!
Love the use of pecan butter!
I have made this recipe and it is wonderful! Just wondering if I add cocoa powder and nibs, how would the nutritional values change? Thank you for your recipes!
Hi Teresa- I’m just letting our dietitian chime in here (Felicia Newell): It depends on how much you add, but cocoa powder adds trace calories and carbs. Cacao nibs are also high fiber/moderate fat/low carb, so you’d be okay!
Does it have to be cashew butter?
Nope 🙂 I offer tons of alternatives 🙂