Keto Chocolate Chip Cookies – Soft, Chewy, and Low-Carb

Keto chocolate chip cookies should taste like the real thing: buttery, tender, and studded with melty chips. This version delivers all the nostalgia without the sugar crash. You’ll get a soft center, crisp edges, and that classic cookie flavor, all while keeping carbs in check.

Whether you’re new to keto or a long-time low-carb baker, this recipe is straightforward and forgiving. Make a batch for the week, or bake a few at a time and freeze the rest of the dough for quick treats.

Why This Recipe Works

Almond flour creates a soft, chewy texture that mimics traditional cookies without the carbs. A blend of sweeteners delivers sweetness without a cooling aftertaste.

Butter and a touch of vanilla give that warm, bakery-style flavor. Adding an egg yolk along with a whole egg makes the cookies richer and helps them stay tender. Finally, chilling the dough prevents spreading and keeps the cookies thick.

Ingredients

• 2 cups fine blanched almond flour (not almond meal)
• 1/4 cup coconut flour (for structure)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granular erythritol/monk fruit blend (or your favorite keto sweetener)
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup sugar-free chocolate chips (preferably stevia- or allulose-sweetened)
• Optional: 1–2 tablespoons heavy cream if dough seems dry
• Optional: Flaky sea salt for topping

How to Make It

1. Preheat and prep: Set the oven to 350°F (175°C).

   Line two baking sheets with parchment paper.

2. Combine dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly mixed.
3. Cream the butter and sweetener: In a separate bowl, beat softened butter with the sweetener for about 2–3 minutes, until fluffy and lighter in color.
4. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla until smooth. Scrape the bowl to ensure everything is incorporated.
5. Bring the dough together: Add the dry ingredients to the butter mixture. Stir until a soft dough forms.

   If it looks crumbly, add 1 tablespoon of heavy cream at a time until it holds together.

6. Fold in chips: Stir in the sugar-free chocolate chips gently to distribute them evenly.
7. Chill: Cover the bowl and chill the dough for 20–30 minutes. This step keeps the cookies thick and chewy.
8. Portion: Scoop about 1 1/2 tablespoons of dough per cookie. Roll into balls and place 2 inches apart on the prepared sheets. For flatter cookies, press lightly with your fingers.
9. Bake: Bake for 9–12 minutes, until the edges are set and lightly golden.

   The centers will look slightly soft—that’s perfect.

10. Finish and cool: If using, sprinkle a pinch of flaky salt on top right out of the oven. Let cookies cool on the sheet for 10 minutes, then transfer to a rack to cool completely. They firm up as they cool.

Keeping It Fresh

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 1 week or freeze for up to 2 months.

If freezing, place cooled cookies in a single layer to freeze, then transfer to a freezer-safe bag. To refresh, warm a cookie in the microwave for 10–15 seconds to bring back that soft, melty texture.

Health Benefits

• Low in carbs: Almond and coconut flours replace high-carb wheat flour, keeping blood sugar steadier.
• Higher in healthy fats: These cookies offer satisfying fats that support satiety and energy on a keto plan.
• Gluten-free by default: Great for those avoiding gluten without sacrificing flavor.
• Customizable sweetness: You control the sweetener type and amount to suit your goals and taste.

Pitfalls to Watch Out For

• Skipping the chill: Warm dough spreads too much and bakes thin and brittle.
• Using almond meal: It’s coarser and can make the cookies grainy. Choose fine blanched almond flour.
• Overbaking: Keto cookies firm up as they cool.

  Pull them when edges are golden and centers still soft.

• Too much sweetener: Excess erythritol can cause a cooling aftertaste and crystallization. Stick to the suggested amount or use a blend with allulose.
• Not measuring flour correctly: Scooping can pack flour and dry out the dough. Spoon and level for accuracy.

Variations You Can Try

• Browned butter: Brown the butter, cool it, then beat with the sweetener for a deeper, nutty flavor.
• Salted pecan: Fold in 1/2 cup chopped toasted pecans and a pinch of cinnamon.
• Double chocolate: Add 2 tablespoons unsweetened cocoa powder and increase heavy cream by 1 tablespoon.
• Espresso chip: Mix in 1 teaspoon instant espresso powder for a mocha vibe.
• Peanut butter swirl: Marble 2 tablespoons natural peanut butter into the dough right before scooping.
• Dairy-free: Use coconut oil or plant-based butter, and choose dairy-free chocolate chips.

FAQ

Can I use coconut flour only?

No.

Coconut flour is extremely absorbent and would make the cookies dry and crumbly. A small amount supports structure, but almond flour should be the base.

What’s the best keto sweetener for cookies?

A blend of erythritol and monk fruit works well for structure and sweetness. If you’re sensitive to cooling, try allulose or a mix of allulose and monk fruit, and bake a minute less since allulose browns faster.

Do I have to chill the dough?

Yes, at least briefly.

Chilling prevents excessive spread and helps the flavors meld. Even 20 minutes makes a difference.

How many net carbs are in each cookie?

It varies by brand of chips and sweetener. As a ballpark, each cookie lands around 2–3 net carbs when made with sugar-free chips and the listed flours.

Check your specific ingredients to be sure.

Can I freeze the dough?

Absolutely. Scoop the dough into balls, freeze on a tray until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Why are my cookies gritty?

This usually comes from a coarse almond flour or undissolved sweetener.

Use fine blanched almond flour and cream the butter and sweetener thoroughly.

How do I get chewier cookies?

Add the extra egg yolk as listed, avoid overbaking, and let the cookies rest on the hot pan for 10 minutes before moving. You can also swap a tablespoon of almond flour for oat fiber if you keep it in your pantry.

Can I make them nut-free?

Almond flour is hard to replace one-for-one. Sunflower seed flour can work, but it may react with baking soda and turn slightly green.

Reduce baking soda by half and proceed as directed.

In Conclusion

These keto chocolate chip cookies bring all the comfort of a classic batch without the sugar. They’re simple to make, easy to customize, and perfect for sharing—or keeping in your freezer for later. With the right ingredients and a short chill, you’ll get soft centers, crisp edges, and rich chocolate in every bite.

Keep this recipe on repeat for weeknight cravings, lunchbox treats, or any time you want a low-carb sweet that actually satisfies.