14 Keto Chocolate Chip Desserts You’Ll Crave Tonight

Craving chocolate chips but keeping it low carb? You’re in the right kitchen. These keto chocolate chip desserts bring gooey, crunchy, creamy joy without the sugar crash. Grab your almond flour, your favorite sugar-free chips, and let’s make dessert the best part of your day.

1. Bakery-Style Keto Chocolate Chip Cookies With Chewy Centers

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Want that crisp edge and soft, chewy middle? These cookies nail the texture without the sugar. They’re perfect for lunchbox treats, late-night snacks, or “oops, I ate three” moments.

Ingredients:

• 1 1/2 cups blanched almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup granulated erythritol/monk fruit blend
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk almond flour, coconut flour, baking soda, and salt.
3. Stir in sweetener, melted butter, egg, and vanilla until a dough forms. Fold in chocolate chips.
4. Scoop 12 balls, flatten slightly, and bake 9–11 minutes until edges are golden.
5. Cool on the sheet 10 minutes to set, then transfer to a rack.

Sprinkle with a pinch of flaky salt for a grown-up vibe. Prefer crispier? Bake an extra 1–2 minutes. Store in an airtight container for up to 5 days.

Serving size: 1 cookie (1/12 batch)

Estimated nutrition per serving: 150 kcal; 12g fat; 9g carbs; 3g fiber; 6g net carbs; 4g protein

2. Fudgy Keto Skillet Cookie You Can Eat With Spoons

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This giant cookie is gooey in the middle and crisp around the edges. It’s a crowd-pleaser and a weeknight hero—serve warm with keto ice cream and call it bliss.

Ingredients:

• 2 cups almond flour
• 3 tbsp coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown-style erythritol
• 1 egg + 1 egg yolk
• 1 1/2 tsp vanilla extract
• 3/4 cup sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8–9 inch oven-safe skillet.
2. Whisk flours, baking powder, and salt.
3. Mix butter, sweetener, eggs, and vanilla. Combine wet and dry. Fold in chips.
4. Spread dough evenly in skillet. Bake 15–18 minutes until edges set and center slightly soft.
5. Cool 10 minutes before diving in with spoons.

Top with a scoop of vanilla keto ice cream and a dusting of cinnamon. FYI, chilling leftovers firms it into dreamy slices.

Serving size: 1/8 skillet

Estimated nutrition per serving: 290 kcal; 26g fat; 10g carbs; 4g fiber; 6g net carbs; 7g protein

3. No-Bake Keto Chocolate Chip Cheesecake Bites

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These bite-sized beauties taste like cookie dough met cheesecake and eloped. No oven, no fuss, maximum creamy payoff.

Ingredients:

• 8 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/3 cup sugar-free chocolate chips
• Pinch salt

Instructions:

1. Beat cream cheese, butter, sweetener, vanilla, and salt until fluffy.
2. Mix in almond flour until thick. Fold in chocolate chips.
3. Scoop 16 bites onto a tray and chill 1 hour.

Roll in crushed toasted almonds for crunch. Keep cold for the best texture, trust me.

Serving size: 1 bite (1/16 batch)

Estimated nutrition per serving: 90 kcal; 8g fat; 3g carbs; 1g fiber; 2g net carbs; 2g protein

4. Almond Flour Chocolate Chip Blondies That Disappear

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Buttery, dense, and studded with melty chips—these blondies vanish fast. They’re amazing for potlucks or a cozy coffee break.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown-style erythritol
• 2 eggs
• 2 tsp vanilla extract
• 3/4 cup sugar-free chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line an 8×8 inch pan with parchment.
2. Whisk flours, baking soda, salt.
3. Stir butter, sweetener, eggs, and vanilla. Combine with dry ingredients.
4. Fold in chips. Spread batter into pan.
5. Bake 18–22 minutes until set and lightly golden. Cool completely before slicing.

Add chopped pecans for crunch. For caramel vibes, drizzle with keto caramel sauce after baking.

Serving size: 1 bar (1/16 pan)

Estimated nutrition per serving: 160 kcal; 14g fat; 8g carbs; 3g fiber; 5g net carbs; 4g protein

5. Keto Chocolate Chip Mug Cake In 90 Seconds

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Emergency dessert? This mug cake saves the night. It’s fluffy, chocolatey, and ready before your show’s intro ends.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp granulated erythritol
• 1/4 tsp baking powder
• Pinch salt
• 1 egg
• 1 tbsp unsalted butter, melted
• 1 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 2 tbsp sugar-free chocolate chips

Instructions:

1. Whisk dry ingredients in a large mug.
2. Add egg, butter, almond milk, and vanilla. Stir smooth. Fold in chips.
3. Microwave 60–90 seconds until set but soft in the center.

Top with whipped cream or a sprinkle of cinnamon. Don’t overcook or it gets dry—err on the gooey side.

Serving size: 1 mug cake

Estimated nutrition per serving: 360 kcal; 30g fat; 12g carbs; 5g fiber; 7g net carbs; 12g protein

6. Crispy-Edge Keto Chocolate Chip Waffles

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Breakfast-for-dessert energy right here. These waffles bake up crisp outside, tender inside, and loaded with chocolate chips.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/2 cup unsweetened almond milk
• 2 tbsp avocado oil or melted butter
• 2 tbsp granulated erythritol
• 1 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions:

1. Preheat waffle iron.
2. Whisk dry ingredients. Mix in eggs, almond milk, oil, and vanilla until smooth.
3. Fold in chips. Cook in the waffle iron until golden and crisp.

Serve with a pat of butter and a drizzle of sugar-free syrup. Add a pinch of cinnamon to the batter for warmth.

Serving size: 1 waffle (makes 4)

Estimated nutrition per serving: 300 kcal; 26g fat; 10g carbs; 4g fiber; 6g net carbs; 9g protein

7. Low-Carb Chocolate Chip Banana(ish) Bread—No Bananas Needed

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Banana flavor, none of the sugar bomb. We use extract and a hint of cinnamon to trick your taste buds—in a good way.

Ingredients:

• 2 cups almond flour
• 3 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 eggs
• 1/3 cup melted butter
• 1/2 cup granulated erythritol
• 1/2 cup unsweetened almond milk
• 1 tsp banana extract
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line a 9×5 inch loaf pan with parchment.
2. Whisk dry ingredients.
3. Beat eggs with butter, sweetener, almond milk, banana extract, and vanilla.
4. Combine wet and dry, fold in chips, and spread into pan.
5. Bake 45–55 minutes until a tester comes out clean. Cool completely.

For nutty crunch, fold in 1/3 cup chopped walnuts. Slice thick and toast for a café moment.

Serving size: 1 slice (1/12 loaf)

Estimated nutrition per serving: 240 kcal; 21g fat; 11g carbs; 5g fiber; 6g net carbs; 7g protein

8. Creamy Keto Chocolate Chip Panna Cotta

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Silky, elegant, and secretly simple. This Italian-style dessert sets in the fridge and tastes like a truffle met custard.

Ingredients:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup granulated erythritol
• 1 1/2 tsp unflavored gelatin
• 1 tsp vanilla extract
• 1/3 cup sugar-free mini chocolate chips
• Pinch salt

Instructions:

1. Sprinkle gelatin over 1/4 cup almond milk to bloom 5 minutes.
2. Heat cream, remaining almond milk, sweetener, vanilla, and salt until steaming. Remove from heat.
3. Whisk in bloomed gelatin until dissolved. Cool 10 minutes, then stir in chips.
4. Pour into 6 ramekins. Chill 4 hours until set.

Top with shaved dark keto chocolate or raspberries. For mocha vibes, add 1 tsp instant espresso.

Serving size: 1 ramekin (1/6 batch)

Estimated nutrition per serving: 190 kcal; 17g fat; 6g carbs; 1g fiber; 5g net carbs; 3g protein

9. Flourless Keto Chocolate Chip Peanut Butter Bars

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Just a bowl, a spoon, and pure peanut butter bliss. They’re dense, sweet-salty, and absolutely dunkable.

Ingredients:

• 1 cup natural peanut butter (no sugar added)
• 1/2 cup granulated erythritol
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line an 8×8 inch pan with parchment.
2. Stir peanut butter, sweetener, egg, vanilla, baking soda, and salt until smooth.
3. Fold in chips, spread into pan, and bake 15–18 minutes.
4. Cool completely before cutting.

Swap peanut butter for almond butter if you’re team almond. Sprinkle with flaky salt for a bakery finish.

Serving size: 1 bar (1/16 pan)

Estimated nutrition per serving: 170 kcal; 14g fat; 8g carbs; 3g fiber; 5g net carbs; 6g protein

10. Chilled Keto Chocolate Chip Cookie Dough Truffles

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All the fun of cookie dough without raw egg worries. They’re rich, poppable, and dangerously giftable.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup unsalted butter, softened
• 3 oz cream cheese, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sugar-free mini chocolate chips

Instructions:

1. Cream butter, cream cheese, sweetener, vanilla, and salt until smooth.
2. Mix in almond flour until doughy. Fold in chips.
3. Roll into 20 balls and chill 1–2 hours.

Dip in melted 85% chocolate for a shell if you want drama. Keep refrigerated for best texture.

Serving size: 1 truffle (1/20 batch)

Estimated nutrition per serving: 95 kcal; 9g fat; 3g carbs; 1g fiber; 2g net carbs; 2g protein

11. Keto Chocolate Chip Pancake Bites For Snacking

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Portable pancakes studded with chocolate chips—yes, please. These bake in a mini muffin pan for grab-and-go sweetness.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1/3 cup unsweetened almond milk
• 2 tbsp melted butter
• 2 tbsp granulated erythritol
• 1 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Grease a mini muffin pan.
2. Whisk dry ingredients. Stir in eggs, milk, butter, sweetener, and vanilla.
3. Fold in chips. Fill cups 3/4 full and bake 10–12 minutes.

Serve with butter and sugar-free syrup. Add blueberries for a PB&J vibe (well, the spirit of one).

Serving size: 3 bites (makes 24)

Estimated nutrition per serving: 190 kcal; 16g fat; 7g carbs; 3g fiber; 4g net carbs; 7g protein

12. Coconut-Kissed Keto Chocolate Chip Macaroons

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Toasty coconut outside, chewy inside, and dotted with melty chips. They’re naturally gluten-free and stupidly easy.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 egg whites
• 1/3 cup granulated erythritol
• 1 tsp vanilla extract
• Pinch salt
• 1/3 cup sugar-free mini chocolate chips

Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
2. Beat egg whites with sweetener and salt until frothy. Stir in coconut, vanilla, and chips.
3. Scoop 16 mounds. Bake 15–18 minutes until edges are golden.

Drizzle with melted dark chocolate for flair. Let cool completely so they firm up.

Serving size: 1 macaroon (1/16 batch)

Estimated nutrition per serving: 110 kcal; 9g fat; 6g carbs; 3g fiber; 3g net carbs; 2g protein

13. Gooey Keto Chocolate Chip Brownie Cups

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Brownies, but extra. These cups stay fudgy in the middle with a crackly top—no one misses sugar here.

Ingredients:

• 1/2 cup unsalted butter
• 3 oz unsweetened baking chocolate, chopped
• 1 cup granulated erythritol
• 3 eggs
• 1 tsp vanilla extract
• 1/3 cup cocoa powder
• 1 1/4 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Melt butter and chocolate together; cool 5 minutes.
3. Whisk in sweetener, eggs, and vanilla until shiny.
4. Fold in cocoa, almond flour, baking powder, and salt. Stir in chips.
5. Divide among cups and bake 14–16 minutes until just set.

Serve warm with a dollop of whipped cream. Want mocha? Add 1 tsp espresso powder.

Serving size: 1 brownie cup (1/12 batch)

Estimated nutrition per serving: 220 kcal; 19g fat; 10g carbs; 4g fiber; 6g net carbs; 6g protein

14. Chocolate Chip Keto Ice Cream You Don’t Need To Churn

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Ultra-creamy, sweet, and studded with chips—no machine required. It scoops beautifully after a quick soften on the counter.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup allulose or erythritol (allulose stays softer)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for texture)
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Whip heavy cream to soft peaks.
2. Blend almond milk, sweetener, vanilla, and xanthan until dissolved.
3. Fold milk mixture into whipped cream. Stir in chips.
4. Freeze in a loaf pan 4–6 hours, stirring once at 2 hours for fewer ice crystals.

Let sit 10 minutes before scooping. Add chopped toasted almonds for “Rocky Road-ish” vibes, IMO.

Serving size: 1/2 cup (makes ~8 servings)

Estimated nutrition per serving: 220 kcal; 20g fat; 8g carbs; 1g fiber; 7g net carbs; 3g protein

Ready to preheat the oven and make something irresistible? These 14 keto chocolate chip desserts prove you can have your sweets and keep your carbs in check. Pick one tonight and thank your future snack-craving self later—seriously.

Nutrition disclaimer: Values are estimates based on standard USDA data and common brands. Actual nutrition may vary by ingredients, brands, and portion sizes. Always check your specific products if tracking macros closely.