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.
Definitely be cautious of over cooking you will think you need to go over the 7-9 mins DONT the cookies will firm up a lot as they cool. I would also suggest extra vanilla we measure with our hearts here. The cookies are delicious and a fabulous substitute for my Father in Law that is on the keto diet for his health.
I have made these cookies many times, and they have ALWAYS been phenomenal.
However, this time I made the dough and refrigerated it overnight. While baking cookies today, the dough did not spread out like normal. They stayed little scooped balls and were soft with no crisp edges 😞 Is there anything I can do to fix this?
I have made many keto desserts, and this, by far, is the best cookie recipe I have made. Love them!
I will be making these cookies soon. I would like to know if you have a vegan gluten- Free recipe for bread. It is very hard to find one or to make it from scratch. I ALSO USE ORGANIC INGREDIENTS. Thanks, Debra
Hi Debra, I hope you enjoy these cookies! I’m sorry I do not have a vegan, gluten-free bread recipe.
Hi, would it be possible to have the measurements in grams ?
First time making these and they turned out great! The only substitution I made in the recipe was with Swerve Golden because I didn’t have Golden Monkfruit. I used the same amount that it called for. The remainder of the recipe I followed to a T, including chilling the dough before scooping with a 1-1/2 tblsp scooper on the cookie sheet (with parchment paper), and baking for 7 minutes. They turned out perfect! It was hard to wait until they completely cooled before tasting, but cooling definitely makes for a better quality cookie. My husband loved them and thought they were just as good as regular chocolate chip cookies. I’ll definitely be making these again!
these cookies were very good! definitely took care of my sweet tooth while on keto! definitely recommend!!
Xanthan Gum made a huge difference. Created a wonderful chewy, moist texture. I’ve made cc almond flour cookies before. This is the first time I’ve used Xanthan Gum and it’s a game changer.
These are very good. Just a little too sweet for me though.
Will it hurt the results if i don’t use so much sweetener? I used Swerve Brown Sugar.
PERFECTION!! I’ve made these 3x now, so delicious. I’ve tried other recipes & they don’t come out as well.
You said net carb. What’s TOTAL carb for one cookie?
Scroll just above this comment for complete nutrition information.
I made these cookies using another recipe – xanthanm gum and nuts. cookies were very crumbly. Would the gum help hold them together better.?
Hi Lynn, xanthan gum is a binder, and it does help baked goods stay together.
My daughter made these per your recipe last Christmas and now this Christmas. Our entire family loves them! Tysm for this glucose friendly and delicious cookie recipe that is now a tradition!! 😊
I have tried a variety of chocolate chip cookies. these are the closest I’ve run into to toll House cookies.
Super! But I did tweak these & omitted egg. Here’s what I did differently:
I melted the butter completely, & instead of monkfruit, I used coconut sugar. My MIL and husband are diabetic & coconut sugar never spikes their sugar (but keep in mind everyone’s body is different). In place of the egg, I used a heaping tablespoon of ground flaxseed mixed with 2 tablespoons of water. That’s it. I simply just mixed everything together in one bowl, let it sit for about 5 minutes on counter, then baked as directed. Let them cool completely on the pan. Delish!
Delicious
Seriously you cannot tell these are low carb! The only changes I made were walnuts since that’s what I had and I browned the butter then cooled the dough for 2 hours prior to baking. Turned out delicious!
They aren’t Toll House but I’ve just learned that I’m on the cusp of diabetes so these will do just fine. Made them today, didn’t use quite as much monk fruit as call for and still a tad too sweet for me so will reduce it again next time. But there WILL be a next time! 😋
these were really good i added a couple tbl spoons of protein powder will be making them again thank you for the recipe.
Great Keto Cookie