Keto Chocolate Chip Cookies
Soft, buttery almond-flour cookies loaded with sugar-free dark chocolate and chewy golden edges. At just 2.4g net carbs each and ready in 27 minutes, they satisfy the sweet tooth without spiking your blood sugar or knocking you out of ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These soft, chewy keto chocolate chip cookies taste like the classic bakery version but swap wheat flour and sugar for almond flour and monk fruit. At 2.4g net carbs each, they let you enjoy a real cookie while staying in ketosis.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/3 cup (67g) granulated erythritol-monk fruit sweetener
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2/3 cup (100g) sugar-free dark chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the almond flour, sweetener, baking soda, and salt.
- 3
In a separate large bowl, beat the softened butter with the egg and vanilla until smooth and creamy.
- 4
Add the dry ingredients to the wet and mix into a thick, uniform dough, then fold in the chocolate chips.
- 5
Scoop 12 equal portions onto the baking sheet and flatten each slightly with your palm, since these cookies spread very little.
- 6
Bake for 10-12 minutes, until the edges are golden. The centers will look underdone but will firm up as they cool.
- 7
Let the cookies cool on the sheet for at least 15 minutes before moving them; they are fragile while warm and set as they cool.
Tips & notes
- Cooling is non-negotiable: warm almond-flour cookies crumble easily but become sturdy and chewy once fully set.
- Use a sugar-free chocolate sweetened with stevia or erythritol (such as Lily's or ChocZero) to keep the net carbs low.
- Store in an airtight container at room temperature for up to 5 days, or freeze the raw dough balls and bake straight from frozen, adding 1-2 minutes.
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Frequently asked questions
- How many carbs are in keto chocolate chip cookies?
- Each cookie has 2.4g net carbs (5.4g total carbs minus 3g fiber), 168 calories, 3.5g protein, and 16g fat. This recipe makes 12 cookies, so a single cookie fits easily into a keto day.
- Can I make these dairy-free?
- Yes. Swap the butter for an equal amount of softened refined coconut oil or vegan butter, and use dairy-free sugar-free chocolate chips. The texture stays soft, though coconut oil cookies spread a touch more.
- Why are my keto cookies crumbly?
- Almond-flour cookies need to cool completely before handling. They are very soft straight out of the oven and only firm up as they set, so let them rest on the pan at least 15 minutes before moving them.
