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.
Hi, Pamela! I am in Houston, TX. I used parchment paper on my non-stick cookie sheet and the cookies turned out perfectly! Good luck!
Can I use parchment paper on a cookie sheet for these cookies?
First keto cookies I’ve made. I have learned to follow the directions exactly when making a keto recipe. It seems that everything matters. These were fantastic.
Hi Katie! Loved the recipe, cookies tasted great! I used My Fitness Pal to import the recipe from your website (my husband and I are doing keto and I need to track my carbs) and after it calculated the macros, the carbs showed as almost 8g net carbs and not the 1g listed. Did something not calculate correctly?
Hi Kellye, I have no way to know what you imported, it would depend on the brands that you used. Since brands can differ there is always wiggle room. It will also depend if you made them larger (fewer quantities) than the recipe instructs. However, the most likely culprit is the sugar alcohols from the chocolate and the monkfruit sweetener. Keto counts net carbs so that is carbs minus fiber and sugar alcohols. These cookies, as written definitely do not contain 8 net carbs.
So I bought the monk fruit and almond flower recommended. My cookies were chilled before, used a mat and sprayed the pan. All my cookies were flat and crumbled! 🙁 I loved the taste! I want to make them again. Any suggestions please would help!
Hi Katie, it’s really hard to trouble shoot without being there. Here are some tips: the butter has to be completely cold when these go in the oven, maybe yours was chilled but not completely solid. You might have measured the almond flour a little light. If your cookies crumbled you probably removed them before they cooled completely. Almond flour is very different than regular flour, it is going to crumble easier. If you want to add a 1 teaspoon arrowroot powder that can help prevent some of those issues, however I’ve never found that necessary.
I made also today, love them. I got 18 soft center. Used Splenda brown sugar and sugar free chips. 10/10 . Wanna try next time maybe adding coconut, or peanut butter? Thanks all Jean London Ontario
Can I use sunflower flour instead part or all of the almond flour?
I can’t advise, I have no experience with sunflower flour.
Can I substitute the monk fruit sweetener with coconut sugar or cup for cup stevia sweetener? I am making these for a friend and she gave me these two sweeteners to play with.
You say you need both baking soda and baking powder to get the chewy consistency. I can taste even the slightest baking soda in recipes, and don’t prefer it. If I sub out the baking soda (1 pt) for baking powder (3pts) what effect will it have? Not sure what the opposite of chewy is, Lol.
Hi Norah, I can only recommend this recipe as written, I don’t suggest making any changes or substitutions.
OMG the best cookies i have done yet… my husband who is NOT in to eating healthy even loved them . i am selling them 🙂 🙂 🙂
Hi I’m going to try these for the first time.. I didn’t recognise some of the ingredients but I had to google them..I am in London..
Has anyone tried them using salted butter? I don’t have any unsalted on hand and really want to make these today but am scared it’ll really affect the taste of the cookies ?
That should work, just cut the added salt in half.
These are the BEST Chocolate Chip Cookies ever. I have made them 4 times already and just pulled a batch out of the oven. Thank you for this awesome recipe!
Claudia
Awesome! By far the best keto chocolate chip cookies. I came across you and your recipes a few weeks ago. I have made your cookies, Frappuccino, and your Keto taco casserole with zoodles. So far loving them all!
These cookies are amazing. I have tried a lot of cookie recipes for my low carb life and these are now my go to. I did use Splenda brown sugar though as I am just low carb. So glad I ran across your recipe. Thank you for sharing.
A few weeks ago I made a batch of these cookies using Swerve brown sugar replacement and they were delicious! Great flavor but, because of the almond flour, not the same chewy texture as a traditional chocolate chip cookie. No matter, they are perfect for that cookie craving I’d been having. One thing I would do differently next time, and this is because every oven is different, is to bake them a bit longer to get them a bit crispier around the edges.
My spouse does not do keto and yet he keeps eating my cookies! That being said, I have a batch of dough cooling in the freezer right now. I ran low on the Lily’s chocolate chips and only had half a cup so I made up the difference with shredded, unsweetened coconut. I’m sure they will be delicious!
Thank you for the recipe! It will become a regular treat, I’m sure!
Made these for my sister. She is in love with them, can’t stop eating them. I used walnuts instead of pecans. We put them in the freezer and they are delicious — maybe even better when eating them in their frozen state ;)….so yummy. Thank you.
Joy, did you try making these dairy free? I also need them dairy free and am wondering if you ventured into using a DF “butter” and if so, how did they turn out?
Could I leave out the baking powder? I have the baking soda..
Hi Lorie, you really need both to get the right chewy consistency.
You can chop/mill the pecans down to almost a paste like consistency in a food processor and then you barely notice them.