Keto Chocolate Chip Cookies That Taste Just Like Grandma’s (But Low Carb!)

Let’s be real, keto chocolate chip cookies are one of those treats everyone hopes will taste just like the real thing. And good news? These totally do. They’re soft in the center, lightly crisp around the edges, and packed with gooey chocolate chips. You’d never guess they’re low carb, sugar-free, and made with just a few simple ingredients.

I still remember my first attempt at low-carb baking, it was a disaster involving too much coconut flour and cookies that tasted like cardboard. But after a little trial (and a lot of error), I finally nailed this version. It’s the kind of cookie recipe you’ll want to keep on repeat. Whether you’re brand new to keto or just craving something sweet without the sugar crash, this one hits the spot.

They’re quick, easy, and totally beginner-friendly. Plus, they freeze like a dream and taste amazing warm or straight from the fridge.

Quick Highlights

• Ready in just 20 minutes
• Only 3g net carbs per cookie
• Uses almond flour for the perfect texture
• Beginner-friendly and totally satisfying
• No weird aftertaste, just classic cookie flavor!

How To Make It

Keto Chocolate Chip Cookies

Recipe by Souhail Jr

Course: Brunch, DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

150

kcal

These keto chocolate chip cookies are soft, chewy, and loaded with sugar-free chocolate chips. Made with almond flour and simple low-carb ingredients, they’re the perfect treat for anyone craving a classic cookie without the carbs.

Ingredients

• 2 cups almond flour (super fine blanched)

• 0.5 cup unsalted butter, softened

• 0.5 cup erythritol or your favorite keto sweetener

• 1 large egg

• 1 tsp vanilla extract

• 0.25 tsp baking soda

• 0.25 tsp salt

• 0.5 cup sugar-free chocolate chips

Directions

• Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, trust me, it makes cleanup a breeze.
• In a large bowl, cream together the softened butter and sweetener until it looks fluffy and pale. This helps the cookies get that classic soft texture. Add in the egg and vanilla extract, and mix until everything’s smooth and well combined.
• Next, stir in the almond flour, baking soda, and salt. Mix until a dough forms, it might look a little soft at first, but that’s exactly what you want. Gently fold in the sugar-free chocolate chips.
• Scoop the dough into 12 even portions and roll them into balls. Place them on the prepared baking sheet and slightly flatten each one with your fingers or the back of a spoon.
• Bake for 9–11 minutes, or until the edges are just golden brown. The centers will still look soft, that’s perfect! Let them cool on the baking sheet for at least 10 minutes before moving. They firm up as they cool.

Notes

• Use room-temp butter – Softened butter makes the cookies creamy and smooth.
• Don’t overbake – They’ll look soft when you pull them out, but they’ll firm up as they cool.
• Sweetener swaps – Allulose or monk fruit sweetener work well too, just keep in mind the texture may vary slightly.
• Chill the dough – If your dough feels too soft, pop it in the fridge for 10–15 minutes before baking.
• Storage – These cookies keep well in an airtight container for up to a week or freeze beautifully for up to 3 months.

Nutrition Facts

• Total number of serves: 12
• Calories: 150kcal
• Fat: 13g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 4g

Like this recipe?

Follow @easyketodessert on Pinterest

Behind the Recipe: How I Finally Got It Right

I’ll be honest, my first few attempts at keto chocolate chip cookies were total flops. One batch spread into a giant cookie puddle, another came out dry and crumbly, and I almost gave up on the idea altogether. But the chocolate chip cookie lover in me just couldn’t quit.

After a little experimenting (and a lot of taste-testing), I discovered the magic combo: almond flour for the perfect texture, just enough butter to keep them soft, and sugar-free chocolate chips that actually melt instead of staying rock hard. The result? Cookies that remind me of the ones I grew up with, only now I can enjoy them without the sugar crash.

This recipe has become my go-to whenever I want a quick, cozy treat, and I promise if you’ve ever struggled with keto baking, this one will feel like a small victory in the kitchen.

Little Secrets for Baking the Best Keto Chocolate Chip Cookies

These cookies are super easy, but a few tricks will make them come out even better. Think of this as your cookie success guide, because no one deserves a batch of dry or crumbly cookies on their keto journey!

Helpful Baking Tips

• Always use parchment paper
  Not only does it keep the cookies from sticking, it also makes cleanup a breeze. Trust me, you’ll thank yourself later.
• Room temperature butter is key
  Cold butter won’t cream properly, and melted butter will make your dough too runny. Leave it on the counter for 30 minutes before baking, and you’re golden.
• Mix gently after the almond flour goes in
  Stir just until the dough comes together. Overmixing can make cookies tough instead of tender.
• Patience pays off
  These cookies are delicate when hot, so let them cool for at least 10 minutes before moving them. They firm up perfectly as they cool.
• Choose a sweetener you love
  Some keto sweeteners taste sweeter than others. If you’re new, check out how we use them in recipes like these keto peanut butter cookies for comparison. Not all sugar substitutes bake the same way, so it helps to understand which ones work best. Here’s a helpful guide on keto-friendly sweeteners.

Fun Variations to Try

The best part about cookies? You can play around with flavors and make them your own. Here are some tasty ideas to switch things up while keeping things keto and low carb:

• Go dairy-free
  Swap the butter for coconut oil (refined if you don’t want a coconut flavor). That way, your cookies stay rich and chewy without the dairy.
• Add a little crunch
  Stir in chopped pecans or walnuts for a nutty twist. If you love nutty desserts, you’ll also enjoy my banana nut bread keto recipe.
• Try coconut flour (with adjustments)
  No almond flour on hand? Use coconut flour instead, but remember, it’s super absorbent. You’ll only need about 0.5 cup plus an extra egg for structure.
• Switch up the chocolate
  Dark, milk-style, or even white keto chocolate chips all work. You could also chop up a bar of your favorite keto chocolate for chunkier bites.
• Make cookie sandwiches
  Spread a little cream cheese frosting or even keto mousse (like this keto chocolate mousse) between two cookies. Instant dessert upgrade!
• Add a sprinkle of sea salt
  A little flaky salt on top before baking brings out the chocolate flavor and gives you that sweet-salty combo everyone loves.

Storing Your Keto Chocolate Chip Cookies

One of the best things about these cookies is that they don’t just taste amazing fresh out of the oven, they store really well, too! If you’re like me and love having a little sweet bite ready when cravings hit, here’s the easiest way to keep them fresh:

• Room temperature: Keep them in an airtight container for 3–4 days.
• Fridge: Store for up to a week, they actually taste extra chewy when chilled!
• Freezer: Pop them into a freezer bag for up to 3 months. They thaw quickly, and a quick microwave zap makes them taste freshly baked. If you’re new to freezing baked goods, check out this quick guide on how to freeze cookies properly.

Bake These Cookies With the Kids

If you’re looking for a fun kitchen activity, these keto chocolate chip cookies are a perfect recipe to make with kids. The dough comes together quickly, there’s no fancy equipment required, and little hands love helping scoop and flatten the cookies.

The best part? Since these are sugar-free, you don’t have to worry about a sugar rush after the taste-testing (because let’s be real, kids will sneak a few chocolate chips before the cookies even make it to the oven!).

Pro tip: Give them their own little bowl of chocolate chips to fold in, and watch their faces light up when they pull out a tray of cookies they helped bake. It’s such a sweet way to share a keto lifestyle with the whole family.

Frequently Asked Questions About Keto Chocolate Chip Cookies

Final Cookie Thoughts

At the end of the day, nothing beats the smell of freshly baked cookies, and with these keto chocolate chip cookies, you get all the cozy, classic flavor without the sugar overload. They’re quick, easy, and just the kind of recipe you’ll come back to whenever the craving for something sweet hits.

Whether you enjoy them fresh from the oven, chilled from the fridge, or straight out of the freezer, these cookies prove that going keto doesn’t mean giving up the little treats you love. In fact, they might just become your new family favorite.

So grab your mixing bowl, whip up a batch, and see for yourself, sometimes the simplest recipes are the sweetest.