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.
I didn’t have golden monk fruit sweetener or pecans, only monk fruit drops and walnuts. Hence, I added a couple extra tablespoons of almond flour, 130 drops of monk fruit, and chopped walnuts instead of chopped pecans. Turned out wonderfully! My spouse is keto and he loved them.
I’ve been bad by veering off my keto diet I much lately. M wife offered to make me these for Father’s Day. I am hoping they turn out great and I can actually have a snack can at without guilt. They’re in the oven! Crossing my fingers!!!
I prepared the chocolate chip cookies without the nuts, and they turned out to be delightful.
I have Allulose and Swerve? How much? Thanks
Swerve can be used in the same quantity for this recipe.
Hi, I made these. They were good, but the Monk fruit gave it that cooling affect I don’t like. Is there any other sub and how much? Thank You
Swerve can also be used in the same quantity.
Cookies turned out very good. Next time will cut back on the golden monkfruit sweetener. I thought they were quite sweet but very good.
Hi is the carbs 1.6 per cookie net carbs or carb total?
Hi there! Each cookie has 1.1 net carbs as written. Our nutrition calculator doesn’t let us include the sugar alcohols, so your total carbohydrates may be different if you are counting those into your total carb count.
Wonderful cookies. They taste like cookies that aren’t keto. I did have an issue wth some breaking while I was moving them off the baking sheet. We did not mind, they were still so tasty!
Hi, the next day the texture was still good but the cookie was sweeter. I think it needs less sweetener but still a good cookie. Thanks
OMG, these cookies are amazing. It has the right texture like a real cookie. Even my non keto friends liked them. I have found my new favorite cookie.
Hello! First time making these. They just came out of the oven. I followed the recipe and let the cookie dough chill. I actually had to let it chill for a couple hours because we were gone. When I baked them, they didn’t flatten out. What do you think could have caused this?
I don’t see a response from Annie but I read over the recipe and it says to chill for 20 to 30 minutes to let the butter become solid so perhaps the two-day chill made the butter TOO solid; Annie might have been looking for “solid enough butter to hold together ” and not “butter as solid as can be.” This is just a suggestion from reading the recipe though. Did the cookies still taste good?
These truly tasted amazing!!!!
Fantastic recipe. The cookies are delicious!!!
Can these be frozen?
Yes, both cooked cookies and unbaked cookie dough can be frozen.
I made these yesterday. I have a few questions. I did follow everything to a “T” except for the golden monk fruit. I substituted swerve brown for the sweetener. Too sweet but still delicious! The cookies turned out way flat though and wilted when I picked them up after complete cooling. I wonder, the swerve brown is very moist (why does everyone hate that word?) so could it perhaps contribute to the cookies having flattened so much? I didn’t melt the butter, it was room temp. As for the sweetness, next time I’m thinking about cutting the swerve brown in half. Do you think that will help with the flattening too? Anyway, thanks for the recipe, it is officially in my cook again file. I look forward to checking out all your other goody recipes!
I just made these. I did one test cookie first. It is hands down the best flavored keto cookie I have ever made and this is after 8 years of doing keto desserts. I found howecer that the cookie totally flattened on the cookie sheet as it cooled. It was quite oily, more that I expected it to be. It also disintegrated into pieces when I moved it to the cooling rack although it had already cooled on the backing sheet. I am tempted to put a tablespoon of coconut flour in the next batch. What do you think? Again, the flavor was exemplary! Wow!
super easy to make , turned out delicious. I love the flaked salt on top.
can you use coconut sugar
Yes, they just won’t be low carb.
As I usually do, I made this recipe exactly as this here, except I didn’t have pecans. These are definitely the BEST gluten-free, sugar free cookies ever. Next time, I will add the pecans and maybe try using half the monk fruit sugar and half sugar free brown sugar. ♥️🍪
Made a month ago & they were perfect. Tried a second time & they crumbled a bit when lifting off the cookie sheet. I did bake longer than 9 mins. Maybe that was the problem. Perhaps also should have transferred sooner to the cooling rack. Either way, I like to freeze after baked & eat them frozen. Delicious!