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.
YUM!
These are probably the best keto chocolate chip cookies recipe I’ve ever made. They turned out soft with crisp edges. I brought them to a party and no one could tell they were keto!
Thanks so much for the lovely review, Felicia. I’m so glad you enjoyed this recipe and thank you for leaving a star rating 🙂
Great recipe cookies came out amazing! I did make 1 addition the cashew butter I used was a bit on the dry side so added 1/2 tablespoons of butter and cooked for 13 minutes came out perfect..Thank for recipe 😋
I made these just as described however my cashew butter wasn’t as firm as yours but a few minutes in fridge made it workable. They turned out fine but my “these are GREAT!!!” came when I ate one directly from the freezer. There was the crunch I was missing so now these are the only keto cookies I will eat.
The salt on the top, I believe, makes the cookie extra good. I tried them both ways. Thank You so much for the time you take in experimentation so the rest of us don’t have to.
can I substitute butter for the cashew butter?
Hello Rebecca- that won’t work, sorry. Because it’s a flourless cookie, it needs the thickness of the nut or seed butter for structure and stability. Almond butter or tahini are two other options to try if you don’t want cashew butter.
These turned out SO good. I want to try tahini next time!
Hi Mary- thanks for the lovely review. Yes, tahini works SO well. I typically use the SOOM brand 🙂
This is not the White Chocolate Macadamia keto cookie recipe that I clicked on.
Front page is right, but when you click on it, the Chocolate chip recipe comes up.
Could you share your recipe for the White Chocolate macadamia cookies, please?
Thank you!
Hi Carol- that’s super odd- but I can share the tweaks here. Use cashew butter and fold in sugar free white chocolate (chips) and chopped macadamia nuts (1/4 cup of each).
AI is ridiculous! I said mixed up oil from almonds in jar and should have rechecked my comment, but I was so excited. No edit in thing to fix. God bless!
So I have never left a comment before regarding any keto recipes. I see that other people have actually said the same thing, but I planned on saying that before I even read the other comments… Ha! These by far are the best chocolate chip cookies I’ve not only EVER made in the keto world, but that I’ve ever made period. Who would ever think… “You know what would make a good chocolate chip cookie? Cashew butter!” Just wow. One comment said apparently this guy’s brownies are amazing too? I’m about to make some more of these cookies and then look up the brownie recipe. Please keep making these awesome recipes you are one of my favorite keto dudes!!!! Get it!!
I used Almond butter. Please know it’s almost impossible to mix the separate oil from almond beds in jar so I may xed it up in my stand mixer beforehand. These baked up beautifully! I am beyond amazed. I sprinkled some kosher salt in tops like the photo showed. Arman, please tell me title of your cookbooks so I can order!
What kind of sorcery is this. I dont understand how those ingredient can make the most perfect chocolate chip KETO cookie. I love this guy. I have also made his brownies. Taste exactly like regular brownies. Keep doing what you are doing!!! This is amazing
P.S I have never left reviews on a recipe before, but this guy and these cookies deserve accolades
Nope. Not good. Texture is not chewy. Cooked 1/2 cookies at 10 min and the other 1/2 at 12min but made no difference to end result. Your recipes are fabulous but this one is weird. Made it as written but swapped the cashew butter for butter.
Hi Trixie- thanks for sharing your feedback. I’m not surprised these cookies didn’t come out as pictured. I recommend cashew butter, and if you don’t have that on hand, I recommend another nut or seed butter. Standard butter won’t work, as it doesn’t have the properties to give these the correct structure.
I made your keto chocolate chip cookie recipe and they were absolutely delicious. I was skeptical because keto desserts usually look so good and when you make them, they taste like crap. I knew by the way you were describing the directions and ingredients that they would be good. I just didn’t know how good they would be!! No bitter aftertaste at all! My family loved them!! Once they tasted them, they ate them all!! Thank you for a keto recipe that we can enjoy. Next up will be that chocolate cake recipe!
They sound and look delicious. Chocolate chip cookies are one of my favorites. I wanted to ask if you could use an egg substitute or if you have a truly vegan recipe you could point me to?
Hi Teresa, we have an eggless recipe and a vegan recipe on the site! You can search for them using the search tool in the top right hand corner of the page 🙂
I have been cooking low carb for years and have never replied on a recipe because they have all been okay, but not great. This is the first recipe I can say is great. I followed faithfully, especially put in fridge for 45 minutes, but didn’t add the salt. I think some kind of magic happens when these bake and cool, they turn into something the ingredients alone cannot explain. I cannot wait to make another batch with the salt and pecans. This is my new breakfast cookie!
These keto chocolate chip cookies turn out SO good!!!!!
So easy and the very best. I’ve made alot of keto cookies. But hands down you win!! Thanks for this recipe 😘
You are so welcome, Marla!
I made these cookies with Tahini. I poured out all the oil fron the tahini jar first. I mixed this as directed. And added some walnuts. I did add a bit another teaspoon of vanilla and the batter was not sweet enough for my liking so I added a couple packets of my equal, and just a dash of salt. Once rolled out I did press them down a bit but not to much. I only baked them for 10 mins and they came out BEAUTIFULLY. Crispy edges but chewey center. Will absolutely be making these again. I may use butterscotch hips and pecans next time.