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Keto Chocolate Chip Cookies Recipe – Perfect Keto

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Low-carb or gluten-free keto chocolate chip cookies that deliver the texture and comforting flavors of the original thing can be hard to find at your local grocery store.

Most options are filled with questionable ingredients, and if you opt for the organic kind, you’ll have to spend more than you’d probably like. Thankfully, this keto chocolate chip cookies recipe has come to the rescue.

This recipe is easy, so you can make chocolate chip cookies at home and indulge in your sweet tooth without worrying about falling out of ketosis.

Keto Chocolate Chip Cookies

keto chocolate chip cookies

These keto chocolate chip cookies are easily one of the best recipes you’ll ever find for soft, delectable, low-carb cookies. There are only 1.9 grams of net carbs per serving, so you can enjoy this chewy keto treat without the guilt. Also, check out our keto-friendly cookies.

If you’re following a keto diet, you can still enjoy a few of these treats without kicking yourself out of ketosis. Here’s what you’ll need to prepare this delicious keto chocolate chip cookie recipe:

This keto recipe is:

  • Low-carb
  • Chewy
  • Keto-friendly
  • Paleo
  • Easy

Recipe Notes for Low-Carb Chocolate Chip Cookies

keto chocolate chip cookies

The Chocolate

Instead of using traditional chocolate chips, substitute them with a low-carb or sugar-free chocolate bar.

If you don’t have a chocolate bar in your pantry, you can opt for natural, sugar-free chocolate chips (e.g., Lily’s chocolate chips) or dark chocolate chips with a high cacao content (higher than 75%).

The Sweetener

You can also use other keto-friendly sweeteners like:

Granulated erythritol might be the most similar to confectioners’ sugar, but keep in mind that erythritol is a sugar alcohol and may have a cooling effect on your tongue. Monk fruit is a favorite in the keto community because the taste is so similar to real sugar.

And you can also mix a few of these alternative keto-friendly sweeteners together for the perfect taste and texture.

Mixing Tips

Make sure you mix your dry ingredients thoroughly; you want the cream of tartar and baking soda to distribute evenly throughout the cookies so they rise. You also want to make sure you use the combination of baking soda and cream of tartar, not baking powder.

Cream of tartar will activate the baking soda once your cookies begin baking, which will release carbon dioxide (CO2) in the dough. The carbon dioxide will produce little bubbles in the interior of your dough, and you’ll end up with light and airy cookies instead of dense ones.

While baking powder is also a leavener — something that makes doughs lighter — it won’t provide the same effect in this recipe.

Not sure where to get something on the ingredients list? All the core ingredients for this keto chocolate chip cookie recipe can be found on Amazon.

More Keto-Friendly Dessert Recipes

If you’re worried that following a ketogenic diet will leave you feeling deprived of your favorite desserts, think again. With these sweet and chewy chocolate chip cookies, you can satisfy your sweet tooth, keep your net carbs low, and stay in ketosis.

After reading about all the fantastic health benefits of this decadent keto dessert, you may feel inspired to try out other low-carb recipes that will keep your cravings at bay and won’t get you kicked out of ketosis.

For some delicious and nutritious treats that are easy to make, consider checking out these options:

Health Benefits of This Keto Chocolate Chip Cookie Recipe

These cookies are a lot healthier than the high-sugar, high-refined-carb cookies you get from a store. This homemade keto version is packed with healthy fats, as well as antioxidants and minerals from the cacao.

Dark Chocolate

Cacao is one of nature’s greatest low-carb, keto-friendly foods. It has a more bitter taste than regular chocolate, but it comes packed with an array of important vitamins, nutrients, and antioxidants to support your overall health.

Cacao byproducts such as cacao butter, cacao nibs, and cocoa powder are becoming more widely available these days as research starts to uncover the full nutritional potential of this delicious food.

The cacao in dark chocolate improves blood flow and heart health by reducing cardiovascular inflammation[*]. It contains flavanols, antioxidants that reduce blood pressure[*], and increases blood flow to your brain, delivering precious nutrients to brain cells[*].


Magnesium is a mineral found naturally in many foods such as green leafy vegetables, whole grains, and fiber-filled foods. Cacao is one of the top magnesium-rich sources available. This mineral plays a significant role in several essential tasks in your body, as over 300 biochemical reactions rely on it for proper function[*].

Magnesium also helps improve nerve function and regulate your blood glucose levels. It can aid in protein synthesis, bone and muscle development, and in maintaining healthy blood pressure levels[*].


Manganese is essential for building strong bones and is a part of many enzymes that help metabolize the food you eat on a daily basis. These enzymes help form healthy connective tissue[*].

Manganese plays a vital role in the health of your bones, liver, pancreas, and kidneys. This mineral helps keep your bones strong, can regulate blood-clotting factors, and may reduce the effects of premenstrual syndrome[*].


As a trace mineral, your body requires just a small amount of copper. However, a deficiency of this mineral can lead to health problems such as anemia, weakened immune function, and compromised bone formation[*][*].

Copper is vital in hemoglobin production, which helps your body generate more red blood cells in your bone marrow and spleen, transporting fresh oxygen throughout your systems[*].

This mineral also partners with vitamin C to produce elastin, helping build strong muscle fibers, and promoting healthy connective tissue[*].

keto chocolate chip cookies


Keto Chocolate Chip Cookies

keto chocolate chip cookie

These low-carb chocolate chip cookies are soft, buttery, and one of the best ways to satisfy your sweet tooth.

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes-30 minutes
  • Yield: 20 1x
  • Category: Dessert
  • Cuisine: American



  1. Line two baking sheets with parchment paper and preheat oven to 350°F.
  2. In a medium-sized bowl, use a hand mixer to combine coconut oil and butter. Once combined, add eggs and vanilla extract and continue to mix.
  3. In the same bowl, add monk fruit sweetener, baking soda, cream of tartar, and salt. Mix until well-combined.
  4. One cup at a time, add almond flour and mix together.
  5. In a large bowl, microwave chocolate pieces in 15-second increments until just barely soft. Transfer chocolate to a plastic baggie and carefully break pieces apart using a rolling pin or the bottom of a hard object. Pour the chocolate chips into the bowl of cookie dough and fold in until combined.
  6. Form the dough into balls (or use a small cookie scoop) and lightly press down and place on the prepared cookie sheets, allowing plenty of room in between cookies for the dough to grow and spread during the baking process.
  7. Bake cookies for 18-20 minutes, until edges are golden brown and crispy.
  8. Remove from oven and allow to cool completely before serving.
  9. Enjoy and store remaining cookies in an airtight container.


  • Calories: 191
  • Fat: 18g
  • Carbohydrates: 11.5g (1.9g net)
  • Protein: 4.3g

Keywords: keto chocolate chip cookies


115 thoughts on “Keto Chocolate Chip Cookies Recipe – Perfect Keto

  1. Your directions mention collagen peptides, but they are not listed in the ingredients. How much are you supposed to use?

    1. Great question! The collagen doesn’t change the flavor or texture so really it’s just a great way to get some collagen in 🙂 We vary it from 1-2 tbsp depending how much protein we want to add to the recipe.

  2. I just want to say, THANK YOU, from the very bottom of my heart, for this recipe! I used erythritol instead of Swerve (added a little more than 1/3 cup to taste) and they turned out absolutely, positively PERFECT! Even my currently-non-keto eating
    (I’m working on him) husband liked them! He said they tasted like macaroons! Not “slightly weird tasting” macaroons, but straight up macaroons. With chocolate of course LOL! These really helped me get my fat content way way up and left me energized and satiated for HOURS. I’d been craving carbs out of the blue recently: cake, bread, but these cookies knocked that craving completely out (I guess I wasn’t eating enough fat, huh?). Even this morning, on a totally empty stomach, there were fresh bagels in my office kitchen for everyone to eat and I didn’t feel even the tiniest urge to grab one. I’m so grateful!! Thanks again!

      1. Use My fitness pal. You can change your macro goals to the 5% carbs, 75% fats, 20% protein. Then use an online keto calculator and put in your details (sex, age, height, weight, body fat), and how much you want to deplete calories by (15-20%), and it will tell you how many calories a day you should consume. I have found it really easy to manage now on MFP

    1. Jessika that makes me so happy to hear! When I created this recipe that is just the response I was hoping for! Cheers!

      1. I can’t seem to find the golden monk sweetener, only the white version or swerve. Will anything work in place of the golden? thank you!

      2. Used the white golden monk sweetener and no complaints here! 🙂 I did notice some of the coconut oil didn’t “cream” as well as I could see chunks. Is this normal?

    1. I used 1/2 cup (VERY LOOSELY filled) coconut flour, 1 tbsp ground psyllium husk in place of almond flour, 2 eggs instead of one and added 2 tbsp room temp cream cheese at the end of the wet mix.

      The rest was the same. Delicious!

      1. Hi..did changing the ingredients make the cookies crisp? I followed the recipe to the letter…the cookies taste good but are soft and cakey in texture.

      1. I used sugar free nestles chips. Dark chocolate. Walmart only place I have found them. THey are Great

  3. I just made these and THANK YOU.. I’m almost feeling guilty cause they taste toooo good.. is it really KETO? I double checked all the ingredients like 5 times to make sure.. that swerve is stellar!

  4. The ingredients and the recipe don’t match up, but I’m trying it anyway.
    Collagen Powder is in the instructions and not listed on ingredient list & swerve is listed in the ingredients and not listed in the instructions.

    Made the cookies and the family loved them!

  5. My attempt led to cookies that were like flat, moist pieces of cake – nothing close to cookie texture. Is that normal? It seems like more flour might have been needed (I live at 6000′, which might have made a difference). I’m also wondering about the “coarse sea salt.” I went with it, but it left an unsubtle salty flavor – thinking about doing kosher salt next time.

    1. These cookies are nothing but flat. Maye it is the altitude. The dough should be rather dry before baking, making firm balls, which you gently flatten before putting in the oven and they do not change shape when they bake. Halve the salt if you are using fine salt. What texture was the dough before baking?

      1. My baking results – cookies tasted delish but were rather moist and weren’t able to hold a shape much less look somewhat “cookie-ish” lol. I suspect I went overboard with the eggs – I used 3 eggs, and also used a combination of Coconut flour and Psyllium husk (as a replacement for Almond flour), so I need to adjust the amounts (probably reduce eggs to 2) here to make it a more cookie-ish outcome. Taste-wise, it was pretty good though, can’t complain!

  6. This is the 4th and best low carb chocolate chip cookie recipe I have tried. The others have been too dry, or have a weird aftertaste. I used 1 scoop of collagen and Lily’s dark chocolate stevia sweetened chips. I also ended up using just a little less almond milk. Delish! Thank you so much!

    1. I have not tried, but most baked goods freeze well. I would make sure to freeze them on a sheet pan first so they don’t stick together, then put them in a freezer bag.

    1. Hi Chris! Sorry for the late reply. Each bar is 4oz. We recommend Lily’s stevia sweetened baking bars.

  7. Mine ended up super dry – any ideas as to why this is? Tasted good – just very dry…

    Also, for reference, I didn’t add any collagen. I also didn’t add sweetener as every time I end up hating the bitter stevia taste…

    1. Hi Lara! Did you skimp on the fat or added too much flour? Did you use small eggs or large eggs? Also, the recipe doesn’t call for stevia.

    1. Hi Heidi! Essentially they are the same thing. Fine ground almond meal from blanched almonds is a lot more like AP flour and will result in a prettier less grainy cookie.

  8. Tried the cookies and they were delicious, I used Chocolate Chips instead of 2 Bars of Chocolate, everything else was pretty much the same although I cried a little using 32 tablespoons of almond meal, it is so expensive haha.. The cookies came out good, delicious! probably not 3gr carbs exactly, the only thing for me was they came out 16 not 20 on the plate, I guess my inches were a little off but all in all good recipe thank you.

  9. HI, just printed this to make tonight. Can you use Almond Flour in place of Almond Meal. I can’t find the meal in this area, will need to order it on Amazon.

      1. Is there an alternative to swerve? I want to make them today and I haven’t received my order from amazon yet.

  10. Made these last night following the recipe exactly except for the chips. We used Lily’s stevia sweetened chips. They are very good! The only thing I might do different next time is use ghee or grassfed butter instead of coconut oil, as we missed the buttery flavor that adds to the goodness of a chocolate chip cookie! Thanks for this recipe!

      1. These were so yummy! I used ghee instead of coconut oil (1:1). Perfect for my cravings! Thank you for the wonderful recipe!

  11. I’ve made these 3 times!! I think the salt is a bit much- so I 1/2 it- other than that these are realllly great! Thanks

    1. Hello Alyssa! Confectioner’s swerve will work just fine, better even. Some folks think the confectioner’s swerve has less of an after taste.

  12. Hi..these look awesome. Will they be crisp? Also we dont get Lily’s sugarfree here…will use 86% dark…could you please give me the carb count with 86% dark.

  13. Thank you so much for this recipe. I made these this evening and they were absolutely delicious! I used unsweetened vanilla almond milk and they were perfect. 🙂

    1. Hi Angie, this recipe shows a macro and calorie count for 20 cookies on the Nutrition Facts label under the picture. 1 cookie is 191 calories, 18 grams fat, 1.9 grams net carb, 4.3 grams protein.

  14. Thanks for this yummy recipe. My husband did them for me and the result was perfect to my taste. Though, I wouldn’t say it is a cookie but a cakie as the texture is not crunchy neither chewy. We used Lindt chocolate 90% and followed the recipe to the letter. The baking time was more around 12min with our oven.

  15. Thanks for this yummy recipe. My husband did them for me and the result was perfect to my taste. Though, I wouldn’t say it is a cookie but a cakie as the texture is not crunchy neither chewy. We used Lindt chocolate 90% and followed the recipe to the letter. The baking time was more around 12min with our oven.

  16. For room temperature coconut oil, should it be in its solid form right out of the jar or melted and cooled to room temp? This will be my first bakery keto treat, so excited to try!!

  17. Hello, I’m so excited to try these but have a question on the sweetener. I’ve never used monk fruit sweetener, can I substitute that? Maybe use Erythritol?

      1. I also have a question about the sweetener. I have monk fruit, but it is extremely sweet (about 300X sugar), so I highly doubt I would need to use 3/4 Cup. At most 1 tbsp would probably work. What do you think? (I use Julian Bakery Pure Monk Fruit).


      2. Hi Jackson, good question! The ¾ cup is for a monk fruit sweetener blend (which includes erythritol). I would suggest checking the conversion chart on Julian Bakery’s website for the correct conversion amount.

  18. Why is it every recipe I see for Keto has a different type of sweetener.

    I have Steevia, Erythicol and packets of monk sweeter but not enough for 1/4 cup. Do you have to use monk sweetener? I have not found it in anything but packets.

  19. Hi, I’m going to give these a go. In the comments, it looks like 2 4oz bars of Lilly’s chocolate is called for, but in the recipe it seems to say a total of 3 oz. Any clarification?

  20. They didn’t look like cookies. I followed instructions to the T and thry looked like flat see thru cookies. Kids were scared. They were good tasting just looked like a cookie that was cut in half

    1. Hi April, sure! It’s just easier with a hand mixer and the ingredients will likely incorporate better.

  21. This recipe was terrible. The dough was too crumbly to even make into balls. I think it was because there was too much flour. If you are going to make this only use one cup of flour!

  22. I tried this recipe and LOVED it! but do you have the full list of nutrition information? I manually enter in all of my foods for KETO and want to add this to my food intake.

  23. When I used the 3 cups of almond flour per the recipe,there was not enough liquid to make the cookies …so I had to triple the wet ingredients. Only one cup of flour is needed for this recipe. Did anyone else have problems with the flour measurement?

  24. The cookies were great! What is the serving size in relation to the nutrition facts posted in the recipe?

  25. Easy to make. I used my larger cookie scoop, and easily made two dozen large cookies with enough dough left over for another cookie or two (plus I ate some of the dough before baking) — 27-28 cookies rather than just 20. Very filling (like fat bombs). I did use Lily’s chocolate chips. Relatively expensive to make but will last me quite some time. Thank you!

  26. I’m not sure what happened because these didn’t come out at all. I feel like one cup of flour would have worked instead of three. I ended up with 38 cookies not 20. They are super dry and I can taste the baking soda in them. They have a cake like texture. Yuk

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