Keto Chocolate Chip Cookies: Low-Carb, Chewy Recipe

You read that correctly: Low Carb/Keto Chocolate Chip Cookies. These aren’t low-carb impostors — they’re genuine, delicious cookies that taste so close to the original you might forget they’re keto. They’ve made low-carb living easy and enjoyable for me, and I hope they do the same for you.

Adapted from Karlynn’s original Crispy Chocolate Chip Cookies recipe, this version swaps in low-carb ingredients while keeping the crisp, buttery texture you want in a chocolate chip cookie.

How to Make Low Carb/Keto Chocolate Chip Cookies

Keep this recipe handy — you’ll want to make it often. These cookies are simple to prepare and store well, making them a dependable low-carb treat for snack time or dessert.

What You’ll Need

• 1 1/2 cups almond flour
• 1/2 tsp xanthan gum (optional)
• 1/2 cup salted butter, softened
• 1/2 cup white granular monkfruit/erythritol sweetener (see note)
• 1/4 cup golden monkfruit sweetener (or other brown-style low-carb sweetener)
• 1 1/2 tsp vanilla extract
• 1 large egg
• 1 cup low-carb chocolate chips (for example, unsweetened or stevia-sweetened chips)

Getting Started

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the almond flour and xanthan gum (if using).
3. In a separate bowl, cream the softened butter with both sweeteners for 5–6 minutes. Beating the sweeteners thoroughly into the butter is key to the right texture.
4. Add the egg and vanilla, mixing until smooth and combined.
5. Stir the almond flour mixture into the butter mixture until incorporated.
6. Fold in the low-carb chocolate chips by hand.
7. Using a heaping tablespoon of dough, roll into balls and place 12 per parchment-lined baking sheet.
8. Flatten each ball gently with the palm of your hand. The dough will be slightly tacky but shouldn’t stick to your hand.
9. Bake at 375°F for 9–11 minutes, or until the cookies are a deep golden brown around the edges.
10. Remove the cookies and, if needed, loosen them from the parchment. Allow the cookies to cool completely on the baking sheets so they crisp up.
11. Store the cookies uncovered or in a container without a lid to maintain their crispness.

Tip: thoroughly creaming the butter and sweetener ensures a lighter, crispier cookie. Don’t rush that step.

Tips for the Best Keto / Low Carb Chocolate Chip Cookies

• Use the recommended low-carb sweeteners the first time you make this recipe to get the intended flavor and texture. After you try the original version, you can experiment with alternatives and compare results.
• There are several low-carb chocolate chips available; pick one you enjoy. Some are sweeter than others, so adjust according to taste.
• Always bake on parchment paper. These cookies can stick to unlined pans, and parchment ensures even baking and easy removal.

Don’t forget to PIN THIS RECIPE to your low carb desserts board — it’s a keeper!