Learn how to make the BEST EVER super soft, chewy, and gooey Keto chocolate chip cookies. At only 5 net carbs each, these low-carb keto-friendly cookies are incredibly delicious and are a low-carb dream come true!

There is nothing more desirable than a chewy, fudgy chocolate chip cookie. Keto cookies are even better because I can enjoy them without the guilt of eating so many carbs. These chocolate chip cookies are a chocolate-lovers dream!

I had a chocolate craving for chocolate and new I wanted to make cookies. Playing around with the recipe, I finally got it perfect and couldn’t wait to share it with you. These are great for family reunions, parties, barbecues, potlucks, or late-night snacks. Is there ever a wrong time to enjoy an incredible cookie?


  • Almond Flour: Using almond flour gives these incredible cookies the best texture possible without the added carbs. If you haven’t used almond flour much, this is a great recipe to start with.
  • Baking Soda: You will get irresistible cookies with the perfect rise when you use a bit of baking soda.
  • Salt: All you need is a pinch and it will enhance the sweetness in the cookies.
  • Brown Swerve: A good chocolate chip cookie needs brown sugar, so using brown swerve gives you the best option without the carbs or sugar.
  • Granular Swerve: It’s fluffy and delicious just like regular sugar. Enjoy granular swerve with many of your baked goods when you are cutting back on carbs.
  • Butter: It’s a good idea to use room temperature butter. It will allow the dough to mix properly and give the cookies the right texture.
  • Vanilla: A little dash of vanilla will take the cookies to the next level.
  • Keto-Friendly Baking Chips: They give you that ooey gooey chocolate and are oh so good! I like to use Choco Zero or Lilly’s for the best flavor!


After a few simple steps, you will be licking your fingers and indulging in these sweet keto chocolate chip cookies. Whisk all the dry ingredients together in a bowl and set aside.

Combine the butter and both of the sugars in a bowl until they are pale and creamy. Then beat in the egg and vanilla. Using a wooden spoon or spatula slowly add in the dry ingredients until you end up with cookie dough. Fold in the chocolate chips.

It’s best to put the dough in the refrigerator for at least 20 minutes before baking. This gives you much better results. You can even leave the dough covered in the fridge overnight if you have time.

Warm up the oven to 325 degrees F. and scoop the cookies onto a baking sheet. Use a spoon to flatten them out and bake for 10-12 minutes until they are a golden brown color.

Leave the cookies on the baking sheet for at least five minutes then remove to a wire rack to finish cooling. Enjoy!


After the cookies are cooled down, put them inside of a food storage container. They should be stored away from heat and with a tight-fitting lid. They will last 3-4 days and can be kept at room temperature. You can also refrigerate them as well.


  • Don’t skip chilling the dough. It’s an important step that is tempting to skip, but you won’t end up with the best cookies. They will spread out more as they bake and not taste as good.
  • It’s important not to overmix the batter. Whenever the cookie batter is overmixed, it causes tiny air bubbles to form, and as the cookies bake, the will pop, which leads to a dry and flat cookie.
  • Do not over bake the cookies. If you do, they will be dry and not as appealing. They will appear to be set and a light golden color when they are done.

More Insanely Good Cookies

4.50 from 12 votes

The BEST Keto Chocolate Chip Cookies

Learn how to make the BEST EVER super soft, chewy, and gooey Keto chocolate chip cookies. At only 5 net carbs each, these low-carb keto-friendly cookies are incredibly delicious and are a low-carb dream come true!
Prep10 minutes
Cook10 minutes
Total50 minutes
Servings 12 servings



  • Whisk dry ingredients in a small bowl. Set aside.
  • Beat sugars and butter for 2-3 minutes or until pale. Add egg and vanilla and beat another minute. Switch to a spatula or wooden spoon and stir in dry ingredients and chocolate chips until dough forms.
  • Refrigerate the dough for 20-30 minutes or over-night (optional step).
  • While the cookies are chilling in the fridge, Pre-heat oven to 325F. Scoop cookies using a medium cookie scoop and place them on a baking sheet. Flatten with a spoon.
  • Bake for 10-12 minutes or until golden.
  • Cool for at least 5 minutes before removing from the cookie sheet.


Serving: 1cookie, Calories: 189kcal, Carbohydrates: 7g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 119mg, Potassium: 6mg, Fiber: 2g, Sugar: 1g, Vitamin A: 259IU, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: cookies, dessert, easy, easy dessert
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  1. Recipe looks good, Karen. Look forward to trying it. However your recommendation of Choczero has some major issues. See below:
    Beware: these chips are sold as KETO, but they are half (7g out of 14 per portion) maltodextrin (aka “soluble corn fiber”). Maltodextrin is known to spike blood sugar, corn maltodextrin is notoriously worse for blood sugar than even glucose (110 glycemic index). You can find plenty of info on dangers of maltodextrin by googling, but Seller’s hiding it behind “soluble corn fiber” is intentionally misleading and dishonest.

    In response to the Seller’s comment below: “When I wanted to learn what this “soluble corn fiber” was , google search returned a much more recent article (Dec. 2019) by Dr. Anthony Gustin, DC, MS on the same site you mention that talked about the dangers of this ingredient. ”

    That publication concludes “You could argue that soluble corn fiber is a cheap source of calories that ranks a bit lower on the glycemic index than other sweeteners and additives.

    But it can spike your blood glucose levels and kick you out of ketosis.”

    So, yeah. Very disingenuous and dishonest. . Maybe you can come up with a better alternative for the chips.

  2. This is the perfect keto cookie! Even my kids gobbled them up!!

    1. The Lilys chip have Erythritol so it shouldn’t spike blood sugars. No maltodextrinin ingredients or other name. My husband diabetic and it doesn’t spike his blood sugar.

  3. Delicious and perfect for my diabetic husband, but would be enjoyed by all. I used Earth Balance organic whipped buttery spread (yellow container) for the butter which may have saved some calories and fat, and Lily’s sugar free chocolate chips., adding about an extra teaspoon. I tasted the batter before refrigerating it and thought it wasn’t quite sweet enough, so decided to add 1 Tablespoon Swerve confectioners sugar which mixed in easily. The texture was excellent. Make sure they cool before moving them! The batch made 20 nice size cookies.

    1. Thanks for the detailed feedback! Happy you and your husband enjoyed these <3

  4. My child has a tree nut allergy, will the taste of the cookies change if I use regular flour instead of the almond flour?

    1. This recipe is very similar to traditional chocolate chips cookies so it should work but I have not tested this recipe with all-purpose flour so I honestly can not say. Please do update us with your results!

  5. Great tasking and very easy.. Follow all directions re: chill dough, baking time, etc, but a little crumbly once cooled.