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.
Best Almond flour cookies I have tried to date! As a newly diagnosed diabetic I think you! I used peanuts instead of walnuts and they were so so good! Don’t spike my blood sugar at all 🙂
These were a wonderful treat. I didn’t have the golden monk fruit sweetener, Stevia was substituted. I did add the chopped pecans. I did chill them overnight. They puffed up nicely. They were a big hit. Mine were probably more than 1.1 net carbs since I did not dig my small scoop out of storage!
I look forward to making them again with the monk fruit.
Loved these keto chocolate chip cookies and made several times
The cookie was very good. My family tasted them and were surprised that they were made from sugar free and were keto friendly. I really enjoyed them because I am a diabetic and like to have a cookie without feeling guilty. Going to make the chocolate cheesecake ones and the bacon egg muffins next. Thanks for the recipes.
these are great! I just made them and had to try one hot and fresh, after 5 minutes of resting it was chewy and crispy edges, like a real cookie! the last cookie recipe I made they came out like weird dry almost cakey lumps and weren’t flat. I did not use xanthum gum but they still came out delicious and chewy. I also made huge cookies because I don’t have a cookie scoop so I my got 15, gonna try really hard to control myself so I don’t go over my carb limit. thanks for this recipe, will definitely make again!
This was the best keto chocolate chip cookies! I’ve been baking quite a lot of keto recipes for my husband and by far this is the best I’ve ever made with keto baking recipes! I baked for about 12 mins and once they cooled, they are so crispy on the outside and chewy inside. Thank you for the recipe!
The best keto chocolate chip cookie recipe I have tried. And I have tried many over the years. A soft & chewy and melt in your mouth deliciousness. This will be my go to recipe. Thank you!
Amazing cookies! The best of all Keto cookie recipes I have ever made!
Thank you for this delicious recipe Annie!
My cookies came out extremely salty and I followed the recipe to a T as well? Unsalted Kerry Gold, almond flour etc. I wonder why my cookies are extremely salty and no other posters here mention salty cookies. I actually like salty and these are so salty I could not enjoy or eat 🙁
These cookies aren’t salty at all. You may have measured incorrectly? Perhaps you did 1/2 tablespoon vs teaspoon. 1/2 teaspoon of salt is the standard if you look at other chocolate chip cookie recipes.
Could you use corn starch instead of xanthan gum?
Sorry, I am not sure, I have not tried cornstarch in this recipe.
These are terrific! Found my way here through a mention on Keto Twins on YouTube.
I did have to make some changes, though, but only because all I had was truvia Sweet Complete Brown (I didn’t have enough Lakanto Golden). Instead of the Lily’s chocolate, my husband asked for the white chocolate instead and wow, so good!!!
I made them way too big, so they did not flatten out (fine by me) and they were actually better the next day!
I will definitely be making these from here on out!
Thank you for a great recipe!
Just made these keto chocolate chip cookies and WOW, they are a game-changer! Perfectly soft and chewy with just the right amount of sweetness. The blend of dark chocolate chips and pecans is divine, and I can’t believe they’re only about 1 net carb each. This recipe is a keeper for anyone looking to satisfy their cookie craving without breaking their carb bank. A huge thanks to Maebells for sharing this gem!
These cookies are OUTSTANDING! Dare I say they are better than regular choc chip cookies??? I used allulose instead of the sweetener called for in this recipe and added about 1 tsp of molasses to make it like brown sugar. I kept everything else the same. OMG – I am so glad I made these! Even my mom and sister (who are not keto) loved these! Thanks for the great recipe <3 <3 <3
absolutely delicious! Made this with swerve brown sugar since I didn’t have any monk fruit sweetener and they came out great. definitely do not cook longer than 9 minutes or they will burn, found out the hard way ?
These keto chocolate chip cookies are soooooo…good!! I’ve made them for the first time tonight. Followed your recipe except I accidentally melted the butter before adding it to the mix. I also, used stevia granulated sugar instead of monk fruit. When done baking, I let them cool for 10 mins before transferring them off the baking sheet. They were perfectly delicious! In fact, they were so delicious, I couldn’t have just 1 or 2 but 4!! Thank you for sharing this recipe!! I definitely will be making these often!!
The ingredients list says Golden Monkfruit, but the instructions said packed brown sugar (Golden Monkfruit). When I searched Golden Monkfruit it said raw sugar substitute, but there is actually one called “Brown Monkfruit”. Which one is what I need? I was thinking sugar in the raw is more granular and wouldn’t “pack” like brown sugar. New to this so I appreciate your guidance! Can’t wait to try these!
The golden (purple package) is pretty new, it did not exist at the time this recipe was developed. You are looking for the golden monkfruit in the red package.
Baked these today! Wow, wow, wow. They are very delicious. How do you eat just one? Followed your directions but substitued Swerve Brown sugar for the monk fruit and used Zero Sugar Hershey’
s chocolate chips. Left in fridge for over 30 minutes. Hubby says he can’t tell the difference between my other chocolate cookies with flour and these made with almond flour.
Where have these cookies been all my life. OH MY… I only changed 2 things.. I used a shortening stick instead of butter and cooked them at 325, but oh my gosh, they taste and feel like the full carb, sweet thing.. Oh my… these will not stick around very long… Agree about baking too long… A rule my mom taught me I live by with cookies.. Done in the Oven is Ruined on the Counter.. remember carryover temperature and you will be fine…
These cookies are so dang yummy, but are they supposed to be thin? I have made them twice…carefully measured,
used room temp butter and egg, chilled the dough for 30 minutes, baked at 350 and turned halfway thru the baking time and each time they are flat. Your photo looks like there is some lift to them. I’ll keep trying because the taste is spot on.
Hi Donna, I am so glad you enjoy them! My cookies aren’t really thin, just a normal cookie thickness and texture. I would suggest using the optional xanthan gum or an additional 1/4 cup almond flour if you are having trouble. Enjoy!
I love these cookies. Some of the best cookies I’ve ever had whether their sugar-free, keto, or just plain old full of fat and sugar.
I don’t have any unsalted butter. Can I use the salted butter that I have??
Sure, that should be fine! Just reduce the salt in the recipe by 1/4 teaspoon to make up the difference.
you could put coconut oil instead of butter it worked for me