Keto Friendly 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!
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 and pecans!
Grab your favorite sugar substitute and some sugar-free chocolate chips to make this one of the best keto desserts you’ve ever had. You truly will not believe these cookies are low carb! We loved them so much, we included them as a bonus recipe in our Easy Keto Meal Plans for weeks 16 and 33!
P.S. – If you can’t decide between cheesecake and cookies, I have the PERFECT solution: Keto Chocolate Chip Cookie Cheesecake Bars! Gluten free, easy to meal prep, and under 5 net carbs per bar. If you prefer giant, bakery-style cookies, these Chewy Gluten-Free Chocolate Chip Cookies work great with sugar substitutes, too!
Keto Chocolate Chip Cookie Recipe Ingredients
Here’s a quick overview of what you’ll need and possible substitutions. For exact measurements, keep scrolling down to the printable recipe card near the bottom.
- Almond Flour – I don’t recommend any substitutions.
- Baking Soda and Salt: provides lift for the cookies and aids in providing the correct texture.
- Unsalted Butter
- Golden Monkfruit – This is the raw sugar replacement that includes erythritol, but you could use the Swerve or Splenda equivelent if you prefer. I believe brown sugar replacements would likely also work.
- Vanilla extract and Egg – If you wanted to swap out flavors, you could use a different extract, but I love the classic cookie flavor that comes from vanilla.
- Lily’s dark chocolate chips and Pecans – These are the mix-ins we all love! Feel free to use semi-sweet, white chocolate, macadamia nuts, walnuts, or other sugar-free ingredients you might prefer.
You’ll also want a small mixing bowl, a stand mixer with bowl, a silicone spatula, a small cookie dough scoop, a silicone liner or cooking spray, a baking pan, and an oven.
What flour do you use to make Keto 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 to Make Low Carb Chocolate Chip Cookies
These tasty sugar-free cookies are easy enough for beginner bakers and those new to keto ingredients! Here’s a step-by-step guide to making these easy chocolate chip cookies.
Make keto cookie dough
In a small bowl, mix together your almond flour, baking soda, baking powder, and salt. Set this aside for now.
In a stand mixer bowl, beat your butter, golden monk fruit sweetener, and vanilla extract until nice and creamy. Add in the egg and beat on low.
Once it’s well-combined, slowly start pouring in the flour mixture, allowing the hand mixer (still on low) to form the dough. Continue until you don’t see any streaks of flour remaining.
Fold in pecans and chocolate chips until well-combined. If making a double batch for freezing, you could wrap this dough in several layers of plastic and freeze or freeze after scooping; whichever works best for you!
Chill & prep
Place the bowl of cookie dough in the fridge and chill for at least 30 minutes. If possible, chill even longer–You’ll get the best cookie from a dough that has had time for the flour to absorb moisture and for the butter to resolidify.
When you’re nearing the end of your chill time, preheat your oven to 350 degrees. Line a baking pan with a silicone baking sheet to help prevent overcooking the bottom of the cookies and ensure even cooking. If you don’t have silicone liners, at least spray the pan with cooking spray to prevent the cookies from sticking.
Scoop & bake
Using a small ice cream or cookie scoop drop the chilled cookie dough 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.
Variations of Keto Cookies
While I went with dark chocolate chips and pecans, you can easily make tons of different kinds of cookies with this base recipe! Here are some other suggestions to spruce this recipe up:
- Swap the mix-ins. So far I’ve made orange creamsicle, white chocolate macadamia nut, mint chocolate, cranberry, and butterscotch varieties just by swapping the sugar-free chips, nuts, and extracts!
- Make ’em giant and chewy. If you prefer the big, chewy bakery style cookies, you can skip the xanthan gum, add a little extra flour and egg white, and try an easy baking trick to make these chewy keto cookies instead.
- Create cheesecake bars. Using this dough and my favorite keto cheesecake mixture, I was able to make low-carb layered dessert bars that are super popular at parties!
Storing Keto Chocolate Chip Cookies
These cookies are best within 3 days in an airtight container on the countertop or in a lunchbox, about a week in the fridge, or up to 3 months in the freezer.
Best ways to freeze cookies:
- Uncooked, individual cookies scooped – Freeze scooped cookie dough in a single layer, not touching on a plate or baking sheet. After 2-4 hours when scoops are solid, toss into a freezer bag and use within 2-3 months. Bake from frozen, just add a minute or so to your baking time.
- Baked cookies – Place completely cooled, cooked cookies into a freezer bag and eat within 1-3 months. To keep them safe from freezer burn so that they’ll last longer, stack 2-3 cookies together and wrap in several layers of plastic wrap, then store in freezer bag.
Keto Chocolate Chip Cookie Recipe FAQs
This recipe makes 26 delicious cookies packed with dark chocolate chips and pecans. As written these scrumptious Keto Chocolate Chip Cookies have just 1.1 net carb each! You can find the full nutritional information at the bottom of the printable recipe card below.
Most keto cookies require chilling because the ingredients simply do not act like your normal gluten-and-carb-filled cookies. It takes time for the flour to soak up the wet ingredients, and being impatient just leads to a sad, vaguely-sweet mess. If you don’t have time to chill the dough, this particular recipe is not for you. HOWEVER….
Don’t give up hope yet! These Keto Sheet Pan Cookies require no chilling or scooping.
Other Keto Cookie Recipes
I’m a big fan of cookies–I couldn’t give them up when going low-carb and gluten-free. If you are also a big cookie fan, you might want to bookmark this list of The BEST Keto Cookies! Here are some of my personal favorites:
- Flourless Peanut Butter Chocolate Chip Cookies — Keto flours can be so expensive… This recipe is a great treat without using any flour at all. 3.3 net carbs each!
- Keto Cake Mix Cookies — Supremely easy, and the flavor options are endless! Just 1.1 net carbs each.
- Keto Cookie Dough Bites — Not a baked cookie but the perfect safe, low-carb, and gluten free option if you miss eating that cookie dough straight out of the bowl! 1.2 net carbs each.
- Keto No Bake Cookies — Unsweetened coconut flakes gives you that classic chewy texture you remember from those old fashioned no-bake oatmeal cookies!
- Chocolate Peanut Butter Cookie Cups — These cute little desserts are perfect for parties and holidays! The flourless peanut butter cookie cup is filled with the most delicious sugar-free chocolate filling.
More Recipes To Try
Get the Recipe: Keto Cookies Recipe
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum, (see note below)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup golden monkfruit sweetener, (red package)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Lilly’s sugar free chocolate chips
- 1/2 cup chopped pecans
Equipment
Instructions
- Preheat your oven to 350 degrees.
- In a small bowl combine the almond flour, baking soda, baking powder, salt and xanthan gum in small bowl, set aside.
- Next, beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
- Chill the mixture for 20-30 minutes until the butter is solid.
- Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
- Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
- Allow the cookies to cool completely before moving from the pan.
Notes
- Each cookie contains 1.1 net carbs.
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?
Hannah, no that is not what the video shows. The dough is chilled after it is all mixed.
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!
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
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.
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.
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.
These taste so good! I did something ring with the butter so they spread out too much but overall would recommend
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??♀️
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.
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?
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.
These… Are… Delicious!!! Period.
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!
YUM!! What a great IDEA!
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!
Can I use part monk fruit sweetener and part sugar?
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.
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!
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!
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!
Sooo delicious!! Thank you! What is the best way to store them?
Can I replace the monk fruit with brown Swerve? And with the same amount?
Hi Emily, yes you can, I hope you enjoy!
can you use lilly’s chocolate salted caramel flavor baking chips in this recipe?
My first keto cookies ever and they are incredible!!! Thank you for this recipe that doesn’t have 50+ weird ingredients. Awesome!!