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Keto Chocolate Chip Cookies (about 1 net carb)

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This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

I have been working on making the perfect Keto Chocolate Chip Cookies and today, I’m finally sharing it with you! These cookies have all the hallmarks that I think a good homemade chocolate chip cookie should have. They are soft and chewy, crisp around the edges but tender on the inside and packed with dark chocolate! You truly will not believe these cookies are low carb!

What ingredients do you need to make Keto Chocolate Chip Cookies?

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

What flour do you use to make Keto Chocolate Chip Cookies?

I have tested this with both almond flour and coconut flour and also a mixture. Simply using almond flour had the best results for this recipe, hands down. However, if you prefer coconut flour I suggest these Keto Dark Chocolate Cookies. They require only coconut flour and are just three net carbs for a large cookie. 

How do you make Keto Chocolate Chip Cookies?

Begin by preheating your oven to 350 degrees. I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside. 

In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.

Add the egg, beating the mixture on low speed. Gradually pour in the almond flour mixture. Lastly, mix in Lilly’s Dark Chocolate Chips and chopped nuts. Chill the mixture for 20-30 minutes. 

Using a 1 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced. Bake for 7-9 minutes or until  golden brown and lightly set. Top with sea salt if you desire. 

How many carbs are in Keto Chocolate Chip Cookies?

This recipe makes 26 delicious cookies packed with dark chocolate chips and pecans. You might think that the net carb count is pretty high. However, as written these scrumptious Keto Chocolate Chip Cookies have just 1.1 net carb each! You can find the full nutritional information just below the recipe. 

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

What are some other keto desserts?

One that that many people find difficult when starting keto is that sugar is off limits. For many people that is a nonstarter. However, there are many great sugar alternatives which can help satisfy your sweet tooth and stay on your low carb diet.

My two favorite sweeteners is Swerve, which is a natural zero calorie sweetener that has no effect on your blood sugar. It comes in granular, brown sugar and confectioners. I also really like monkfruit sweetener, which is what I used here. For some Swerve can have a “cooling” effect after they eat (it doesn’t for me) so for those people monkfruit is a very good keto friendly sweetener. 

Fudgy Keto Cheesecake Brownies with a thick cheesecake swirl! An easy Keto dessert!

For the most part, you can find a keto recipe for just about any classic dessert, however I wanted to share a few I love. One of my favorites are these Keto Cheesecake Stuffed Brownies. They combine two of my favorite treats into one delicious dessert. And at around 2 net carbs a slice this is something you can fit right into a keto lifestyle. Some other keto recipes I love are:

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Keto Chocolate Chip Cookies

Yield: 26
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

Ingredients

  • 1 1/4 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar (golden monkfruit)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's chocolate chips
  • 1/2 cup chopped pecans

Instructions

    1. Preheat your oven to 350 degrees.
    2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
    3. Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
    4. Add the egg, beating the mixture on low.
    5. Gradually pour in the almond flour mixture and beat on low speed until combined.
    6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
    7. Chill the mixture for 20-30 minutes until the butter is solid.
    8. Using a 1 inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
    9. Bake for 7-9 minutes or until  golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire. 

Notes

Chilling the mixture is essential. If you skip this step your cookies will spread and not be soft and chewy.

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Nutrition Information:
Yield: 26 Serving Size: 1 cookie
Amount Per Serving: Calories: 82Total Fat: 6.4gCholesterol: 16.5mgSodium: 3.2mgCarbohydrates: 1.6gFiber: 0.5gSugar: 0.3gProtein: 1.2g
© Annie Holmes

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Comments

  1. Laura says

    These were amazing! Soft and chewy, I had to use almonds for the nuts because thats all I had but still excellent. My sweet tooth thanks you!
    Reply

  2. MARIA says

    I'm not a fan of nuts in my cookies. Ok to leave them out or does it affect the recipe in any way? These look yummy, btw
    Reply

  7. Tisha says

    These cookies are a hit!!!! Better than non keto cookies. The butter flavor really came through. They almost melt in your mouth after they cool. Wow. Thank you for my favorite keto desert recipe.
    Reply

  8. Charlene says

    Taste is great! My cookies didn’t all stay together when transferring to the cooling rack. I did chill my dough. Any suggestions?
    Reply

    • Annie Holmes says

      Hi Charlene, I never have a problem with them falling apart while transferring. I usually let them sit on the baking sheet just a few minutes after removing them from the oven, then moving to a cooling rack.
      Reply

  10. Michele says

    Do you think I could make a cookie bar, using a large pan and spreading it all out together, then cutting them after they cool?
    Reply

    • Annie Holmes says

      Hey Michele, that is so funny that you asked because I just tested that lol! I used a small 15x10 inch jelly roll style pan and it worked well, the baking time was between 18-20 minutes. I lined the baking sheet with parchment paper so they lifted out easily. I personally think they came out slightly thin, a slightly smaller pan would have been perfect. But if you love a good buttery, crisp cookie you will love them! I hope that helps!
      Reply

  12. Dena Baros says

    Could I use Hershey's sugar free chocolate chip cookies instead of the Lilly's dark chocolate chips?
    Reply

  13. Teresa says

    I made these today for my son that is doing Keto. I used everything called for exactly. I think the taste is there but the consistency of the cookie was kind of mushy and oily in the middle even after I let them sit for awhile. I followed the instructions to the T. What could have happened? P.S. my son thought they were tasted great and we want to make them again....
    Reply

  15. Annie Holmes says

    Hi Jen, I've never had this problem, but here are my thoughts. Are you sure your oven temp was right? Do you have an oven thermometer? And are you sure the butter was completely cold in the cookie dough? Soft butter in cookie dough results in cookies that spread quickly. Lastly, I never bake a cookie until it is "done" I always remove the cookies from the oven when lightly set and they finish baking on the baking sheet outside of the oven, this is often called "carry over baking" in cookies. I hope this helps!
    Reply

  16. Jen says

    Ohhhhh ok. So I melted the butter a little. 🤦🏻‍♀️🤦🏻‍♀️ And my oven might have been too hot. I think I “pre heated” it for too long 😂. Thank you. I will attempt this again. 😃😃
    Reply

  17. April says

    This recipe was AMAZING!! This is the first keto recipe for chocolate chip cookies I have liked and loved. This is a huge compliment coming from me. Thank you so much for sharing.
    Reply

    • Annie Holmes says

      Hi Laura, thanks so much! I have not done this but another reader did. She scooped out her cookie dough and froze in individual portions and baked at 350 for 15 minutes. I hope that helps!
      Reply

  20. Veda Williams says

    I made these tonight. Idiot me forgot to add flour, so I pulled them out at 7 minutes while it was molten lava, scooped the mess back into a bowl, added the flour, then re-chilled the dough. After baking another 7 minutes, they were very soft and poofy (weird), so I had to leave them in about 4 minutes longer than directed. They came out soft and chewy after they finally cooled! What a save!! One of the things I love about this recipe is that it doesn't use a ton of flour. Almond flour is not cheap! Also, I was able to cream the sugar, egg, butter and vanilla in a metal bowl with a fork. (I melted the butter because I had to.) Worked just fine. I use parchment paper, which reduces the burned edges / soft center problem, in case it helps anyone else. I will be signing up for more recipes, which hopefully I won't screw up. Thank you!!
    Reply

  21. Lori says

    My first keto cookies ever and they are incredible!!! Thank you for this recipe that doesn't have 50+ weird ingredients. Awesome!!
    Reply

  25. Stephanie says

    I just made these. I halved the recipe because I live alone and didn’t want too many sitting around “tempting” me lol. I did not have golden, so I used regular and added about 1/8-1/4 tsp of molasses (would be double for the full recipe). I also omitted pecans but added 2T of shredded coconut. I also used ghee instead of butter. I also realized after they were baking that I did not half the 1 whole egg. So I waited anxiously peeping through the oven window worried they’d be awful. Well they turned out great!! Maybe the coconut helped lol, either way, this will be a very easy go-to recipe for my sweet tooth. Definitely let them “set up” and don’t transfer them after removing from the oven. Excellent yummy cookies!! Thank you!
    Reply

  26. Michele LaLonde says

    I made them yesterday they were kind of falling apart. I melted the butter I’m sure that’s what I did wrong. I’m keeping them in the fridge they are amazing!
    Reply

  27. Nicole says

    I have made these several times now, various versions, and they are great. Our favorite is with 1 cup Lily's white chocolate chips and 3/4 c macadamia nuts (I know there's another recipe for this, but more reviews here and I don't use the maple or xantham gum). I've also made with Lily's white chocolate, macadamia nuts and dried cherries for the holidays -- delicious! I've made with a different sugar free chip (choc zero) and allulose and they were not as good. Another good one is Lily's chocolate chip and salted cashews. A few things that seem to help the cookies shape up better: 1) Use room temperature butter -- do not "soften" or melt -- you want it to be as cold as possible but still blend well. 2) Chill (I put in the freezer) for a full 30 min. 3) Let them sit on the silicone/baking sheet a full 15 min after baking. I bake 9 min at 350 because we like them chewy in the middle with a slight crisp on the edge. And, I use a little less brown sugar Swerve because I think they are very sweet (this is my preference -- I always reduce the keto sweetener in recipes). Thanks for a great recipe!
    Reply

  28. vedawilliams says

    I've made these six or seven times now, lol. My initial debacle involved forgetting the flour and adding it to a soupy mess. Now when I make these, I mix everything together, then put it on a double boiler. That melts the chips and binds everything together. If I want them poofier, I just add a tiny bit extra baking powder. Then I just chill, cook, wait, and they are awesome. Thank you.
    Reply

  30. ERIN says

    Thank you thank you thank you for this recipe! I can now have choc chip cookies while on a low carb diet! We have made them a few times now! A agree with other reviews here: use parchment paper, freeze dough 30 min before baking, let cool on cookie sheet before transferring so they don’t fall apart! Didn’t want to buy brown sugar from lakanto or swerve so just added 1 tbsp molasses to recipe, works perfectly!
    Reply

  31. Michele says

    I just made these. I changed one thing... 1/2 cup of Lily’s milk chocolate chips and 1/2 cup of Lily’s butterscotch chips. They are soooo delicious, just messy. I followed recipe exactly except for what I mentioned above and after 11 mins of cooking they were still mushy. I left them alone to let them harden a little. Only trouble now, they are so good I want to eat them all!
    Reply

  33. Ashley says

    I like to make cookie dough and freeze it and slice one or two cookies at a time. Do you think this dough could hold up in that way?
    Reply

    • Annie Holmes says

      I am not sure I would do these slice and bake style, I believe they would spread too much. However, if you scooped them into balls using a 1 inch cookie scoop I think they would be fine.
      Reply

  34. Jessica says

    These are the best keto chocolate chip cookies I have made and I have tried about a half dozen recipes. I cooked them for 9 minutes after chilling dough as you stated. They were perfect.
    Reply

  35. Tamie says

    I have done a LOT of keto baking. These cookies are the bomb! Best yet. But mine didn’t seem done in the inside even after baking for 10 minutes. I will definitely be making again- trying colder dough and longer baking. Maybe my oven isn’t getting hot enough🤷🏼‍♀️
    Reply

  36. Jewel says

    These taste so good! I did something ring with the butter so they spread out too much but overall would recommend
    Reply

  37. Joe says

    These are amazing cookies, but how are they 1.6 total carbs and 1.1 net carbs per cookie? The monk fruit sugar alone is 4g carbs per 1sp, and the recipe asks for 3/4 cup. That isn't included the carbs for the almond flour, chocolate chips and pecans.
    Reply

    • Annie Holmes says

      You are not calculating the carbs correctly. Net carbs are calculated by total carbs minus fiber and sugar alcohols. Monkfruit only contains sugar alcohol carbs, meaning ZERO net carbs. To avoid any confusion this is removed from the calculation, which is explained in the disclaimer on the recipe card. The net carb counts for this recipe is correct.
      Reply

  38. Nicole says

    I had a problem with them falling apart when moving then after letting them cool for 10min. Also do you chill in fridge or freezer
    Reply

    • Annie Holmes says

      Hi Nicole it sounds like you just needed to let them sit a little longer to set. You can cook in the fridge or freezer, it doesn't matter. You need the butter to be completely hard and set before baking.
      Reply

  39. Kim Smyth says

    I made these cookies yesterday and they only change I made was I used a quarter cup of Pyure sweetener and filled in the rest with swerve brown they turned out delicious!
    Reply

  40. Hannah says

    The video shows the dough being chilled before adding the almond flour ingredients. Step-by-step directions have it being added all together and then chilled. I’m unsure which direction to go?
    Reply

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