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.
Followed recipe and cookie came out great. Did not spread flat so I added 3 more min to baking time. Thank you for the recipe. I will definitely make this again.
Loved this recipe. First time I made it exactly as written. Delicious! But texture was slightly heavy and gritty as you can imagine with almond flour. Second time around I subbed a quarter cup of almond flour for oat FIBER (not flour). Absolute perfection. I also added about 1/4 teaspoon of instant coffee for more flavor depth. My nom keto family liked these too.
I haven’t made these yet but plan on making them tomorrow. I was wondering if you or anyone that has made them has ever tried adding protein powder? What are your thoughts?
We’ve never tried that, but I’d love to know how it goes if you give it a shot!
I made these with no xanthan gum, no chocolate, and sweetened only with 3/4 tsp WHYZ pure monk fruit powder without erythritol. They were excellent. Be aware that the calorie count and the carb content listed with the recipe are for WITHOUT chocolate chips. With Lilly’s Sugar Free Chocolate Chips (my recipe made 28 cookies total) the contents are 109 calories per cookie and the carb content is 6.1 per cookie. I did not calculate net carbs.
I had trouble getting the egg to blend into the creamy mixture, but added a bit of the flour mixture and it mixed right in. The cookies are excellent, much like Russian Teacakes.
They taste really fantastic! Nice and chewy! (Despite that they look flat.)
Great recipe! Make sure you use a high quality almond or keto friendly flour. (It does make a difference.)
Yes, you have to definitely cool the cookies completely before taking them off your pan. Enjoy & Share with your family & friends!
Theses are amazing!! Husband had 4 in one sitting lol
These cookies are very flavorful but even with letting them cool completely they still had a tendency to fall apart. Also they are in no way crispy around the edges. Chalk it up to almond flour. I really have a love hate relationship with it.
These are THE best keto chocolate chip cookies! I’m not a fan of nuts in my food so I made them without the pecans. I’ve made this recipe twice and they taste like authentic toll house cookies.
thank you, this recipe is a keeper.
Can’t see amount of almond flour
You will need 1.5 cups. Hope you enjoy!
Can I use Xylitol as the sweetener?
Yes that will work. Enjoy!
Hello Annie
I was wondering if I could use a scoop of Collagen with peptides instead of Xantham gum. It holds my Keto brownies together and keeps them fluffy and chewy. Would it work in this recipe?
Thank you
JD
Hi Jonette, what a good idea! I haven’t used collagen peptides in this context, but if it works for your brownies I think it would work for the cookies as well. Thank you for the tip, I am going to give it a shot.
This cookie recipe is by far the best recipe out there! I make these every week they are so yummy 😋
I see how many net carbs. How many total carbs?
That is listed in the nutrition.
Absolutely love this recipe. I was just told I had to be gluten free. Dairy free, low iodine and sugar free for my auto immune diseases. And I know I can have egg whites, but no yolk, I figure what’s one yolk in a batch of cookies. So I made them and I am absolutely grateful to you. They are delicious and I made mine with walnuts and some with a sprinkle of sea salt and loved them both ways.
I’m also trying to reduce dairy. How did you make them dairy free? Did you use oil instead of butter?
These cookies are so delicious! Better than non-keto one’s!!! I did not get the shape right, but it tasted sooooo good. Thank you for this recipe.
i’ve tried a lot of different keto cookie recipes and none taste similar to how a cookie should taste like except for this recipe! will be my go-to now. agree with other comment to flatten the cookie dough a little bit to come out perfect
ALL I Can say is WOW!!!! You need to let the cookies sit for at least several hours so they harden, but these are FANTASTIC
Thank you
Pretty good chocolate chip cookies considering they’re made to be keto! One thing I want to share is that I used 1 TEASPOON of monk fruit sugar and that was enough. Monk fruit sugar is 100-250 times sweeter than your average sugar. So, the 3/4 cup seemed quite a bit too much for me. Also, my cookies didn’t spread by itself. I suggest that you flatten it into the shape of a regular cookie. Overall, the cookies were easy to make. They were delicious!
Excellent recipe! Everyone that I gave them to, loved them!
These are excellent and instructions are easy to follow. Will be making them often. Thank you.