These aren’t just our favorite keto chocolate chip cookies, they’re our favorite chocolate chip cookies EVER – even over traditional!
Oh, these keto chocolate chip cookies! It’s going to be difficult to express just how much we love them. But I’ll give it a shot.
I’ve experimented with more keto chocolate chip cookie recipes than I can recall. It’s the one keto sweet I really wanted to master. A good chocolate chip cookie recipe that everyone loves that I can take to a party or friend’s house for coffee and know that everyone will love them, regardless of their particular way of eating.
I’ve discovered that keto desserts, in general, have a much more crumbly texture than traditional baked goods. Depending on the recipe and what I’m baking, sometimes I like this and sometimes not. These homemade chocolate chip keto cookies are definitely a case where it works. They almost melt in your mouth!
Keto Chocolate Chip Cookie Ingredients
- Unsalted butter: By using unsalted butter the salt added can be better managed.
- Erythritol: Swerve is hands down my favorite keto sweetener for baking but feel free to use any erythritol sweetener brand that you prefer.
- Large egg: The eggs add structure and binding while contributing to the texture, flavor and color.
- Vanilla extract: Adds a fabulous taste.
- Coconut flour: I have tested this with both almond and coconut flours and also a mixture. Coconut and almond flours were hands down the best result for this recipe.
- Almond flour: Almond flour works well because it does not add much of an almond flavor and is a 1:1 substitute for flour.
- Arrowroot powder: The arrowroot replaces the cornstarch in this chocolate chip cookie recipe and helps create a crumbly and tender texture while holding the cookies together.
- Xanthan gum: Similar to arrowroot, gluten-free xanthan adds elasticity and thickness to these cookies.
- Baking soda: Baking soda gives the cookies their rise while also impacting taste, texture and their beautiful brown color.
- Kosher salt: To enhance the flavor of other ingredients.
- Lily’s chocolate chips: I only tested this with Lily’s but feel free to use any keto-friendly brand that you prefer.
(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)
How to Make Keto Chocolate Chip Cookies
If you’ve made chocolate cookies before, you’ll find that making low carb chocolate chip cookies is the same method. The only difference is that some of the ingredients have changed. You’ll still cream your butter and “sugar”, except it will be a keto-approved sweetener. You’ll still mix your flour in slowly, it will just be almond flour and coconut flour instead of all-purpose. And you’ll still drop the dough onto a sheet pan and bake your cookies as always.
What Makes These Low Carb Chocolate Chip Cookies?
The use of almond and coconut flours instead of traditional all-purpose significantly reduces the number of carbs. We also use Lily’s Chocolate Chips which are sweetened with stevia instead of sugar. That means there are only 2 net carbs per cookie! Trust me when I say that those two little carbs are worth every sinful bite. After making so many different low carb chocolate chip cookies these past few months, I feel confident with that claim.
- 3/4 cup unsalted butter, softened
- 1/2 cup Swerve, (or other erythritol brand)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 1 1/4 cup almond flour
- 1 tbsp arrowroot powder
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup Lily's chocolate chips
- Preheat oven to 350°F.
- Cream butter and Swerve in a large bowl until very smooth and almost fluffy (this takes a couple of minutes). Mix in the egg and vanilla extract, mixing until incorporated, about 20-30 seconds.
- Whisk together the coconut flour, almond flour, arrowroot powder, xantham gum, baking soda and salt in a medium bowl.
- Mix in half of your flour mixture, taking care not to over-mix. Once it's just incorporated, add the rest of your flour mixture and again mix just until it's fully incorporated. Stir in the chocolate chips.
- Drop cookie dough on a sheet pan then bake for approximately 10-12 minutes, or until lightly browned and cooked through. Baking time will largely depend on the size of your cookies.
- Store in an airtight container for 3-4 days or in the refrigerator for up to a week. These keto cookies can also be frozen for up to 3 months.
The low carb cookies have only 2 net carbs per cookie!
Amount Per Serving: Calories: 91Saturated Fat: 3gCholesterol: 23mgSodium: 129mgCarbohydrates: 2gProtein: 1g