These keto chocolate chip cookies are soft, chewy, and full of chocolate chips, you won’t believe they are low carb! 6 simple ingredients needed, these truly are the best keto cookies you’ll ever make! 2 grams net carbs per serving.
Keto Chocolate Chip Cookies
When it comes to keto cookie recipes, my favorites to make are almond butter cookies, peanut butter cookies, and these keto chocolate chip cookies.
It’s no secret that I am a cookie fiend. If I could only enjoy one dessert for the rest of eternity, it would have to be cookies. They are perfect with some coffee, as an after dinner treat, or something to enjoy any time of the day. I’ve been known to have cookies for breakfast, especially when there is a fresh batch on my kitchen table.
Since going keto, I’ve been working on recreating my favorite desserts, but with a low carb makeover. As someone who has a second stomach for cookies, they were my first culprit!
What are keto cookies?
Low carb cookies are exactly like any other cookie, just made without grains and without sugar. These cookies actually don’t use any flour or grains at all, but you’d never tell.
I’ve been meaning to share a keto chocolate chip cookie recipe for quite some time. These are truly the best keto cookies you’ll ever make, and the easiest too- They need just 6 ingredients! Now, these cookies may look incredibly fancy, but I promise you, they will take minutes to make.
No sugar, no grains, no oil, and no butter are needed, but you’d never tell. The texture of the cookies is crisp around the edges and super soft and chewy in the middle. They taste like any good chocolate chip cookie out there, loaded with plenty of keto chocolate chips!
I had some friends over for coffee the other day and served them these cookies with it, and NO ONE believed me when I told them they were low carb- They thought these were from a bakery!
How do you make keto chocolate chip cookies?
- Cashew butter- Gives the cookies a buttery texture, without the need for any butter or oil! You can substitute this with tahini.
- Granulated sweetener of choice- I used erythritol, but monk fruit sweetener and granulated allulose can also be used.
- Baking Soda- Helps the cookies from overspreading, while helping them hold their shape.
- Eggs- Room temperature eggs.
- Vanilla Extract- A must for any good cookie recipe!
- Keto chocolate chips- The star ingredient- I used homemade sugar free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.
Start by whisking together the cashew butter, sweetener, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips. Cover the bowl and refrigerate for 30 minutes.
Now, form 12 balls of cookie dough and place them on a lined baking sheet and bake at 180C/350F for 10-12 minutes. Remove the cookies from the oven and let them cool completely.
Can I use something other than cashew butter?
If you can’t find drippy cashew butter, you can use almond butter, tahini, or sunflower seed butter. Be wary that your cookies will be darker in color and have a slightly more nutty flavor.
Tips to make the best keto cookies
- Avoid overmixing the dough, as it can impact how thick they remain, and soft and chewy in the middle.
- If you prefer thicker cookies, refrigerate the dough for at least 45 minutes.
- Do not overbake the cookies as they continue to cook as they are cooling down.
- If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies out of the oven around the 8-minute mark and adding a few more on top.
Storing and freezing low carb chocolate chip cookies
- To store: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More keto cookie recipes to try
Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 10-12 minutes, or until the edges just start to brown.
Remove from the oven and allow to cool on the tray completely.
TO STORE: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. They will keep longer when stored in the refrigerator.
TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 131kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Sodium: 35mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 2g