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Keto Chocolate Chip Cookies (Soft, Buttery, Sugar-Free)
These keto chocolate chip cookies are soft, buttery, and loaded with sugar-free chocolate chips. Made with almond flour and simple ingredients, they come together quickly and bake into cookies with golden edges and a tender center.
This is one of those recipes you make when:
- you want something sweet
- you don’t want to overcomplicate it
- and you still want it to taste like a real cookie
These are simple, buttery, and soft — the kind of cookies you can actually make on a regular day, not just for the holidays.
These low-carb chocolate chip cookies are made with just seven ingredients and are Keto, gluten and sugar-free. Made with almond flour, that brings nuttiness, Swerve confectioners sweetener and Lilly’s sugar-free chocolate chips. Soft, slightly chewy, with golden edges.
This Keto Chocolate Chip Cookies is pretty straight forward and produces cookies that taste amazing. The dough could be made in advance and frozen for up to 1 month.
Table of Contents
Why You’ll Love These Keto Chocolate Chip Cookies
- Soft and slightly chewy texture
- Made with simple, pantry-friendly ingredients
- No gluten, no refined sugar
- Minimal prep time
- Dough can be made ahead
These are not “diet cookies.”
They’re just good cookies – that happen to be low-carb.
These are great when you want something baked, but if you prefer no-bake, try these Chocolate Oreo Truffles. I also have a recipe collection for No Bake Truffles, Energy Balls And Sweet Bites.
What You’ll Need
Simple ingredients you likely already have:
- almond flour (fine)
- butter
- low-carb sweetener
- egg
- vanilla
- sugar-free chocolate chips
Optional:
- xanthan gum (for slightly more structure), I rarely use it in recipes lately
How To Make Keto Chocolate Chip Cookies
This recipe is straightforward and reliable.
- Cream butter and sweetener until smooth
- Add egg and vanilla
- Mix in almond flour and dry ingredients
- Fold in chocolate chips
- Chill the dough (important for texture)
- Scoop, shape, and bake
The dough is soft – chilling helps it hold shape and improves texture.
Baking Tips (This Is What Makes Them Better)
- Chill dough for at least 30 minutes
- Slightly flatten cookies before baking
- Bake until edges are golden, center still soft
- Let cookies cool on the pan before moving
They firm up as they cool – don’t over bake
Texture Guide
Slightly underbaked → best textur
Shorter bake → softer cookies
Longer bake → more crisp edges
What Chocolate To Use
Use any sugar-free chocolate you like.
Good options:
- chocolate chips
- chopped chocolate bar
Dark chocolate (Stevia sweetened) works best for flavor balance, but use what you enjoy.
Brands that I like:
- Lily’s – bars and chips (around 8 g net carbs for dark)
- Trader Joes has sugar-free chocolate bars (about 12-14 g Net Carbs)
- Lind’s 90% cocoa, if you can handle the bitterness (around 7 g net carbs)
- Equal Exchange Organic Extra Dark Chocolate (around 12 g net carbs)
- Endangered Species Panther Dark 88% (around 17 g net carbs)
Substitutions
- Butter → coconut oil
- Sweetener → any keto-friendly option
- Chocolate → chips or chopped bar
This is a flexible, forgiving recipe.
Storage
- Freeze dough up to 1 month
- Store at room temperature up to 5 days
- Dough can be refrigerated up to 2 days
More Keto Cookie Recipes:
These delicious Keto Orange Cookies from Tessa the Domestic Diva are simple to make and perfect for Christmas.
Keto Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened (113 g)
- 1/2 cup powdered erythritol, Swerve recommended (100 g)
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt, optional
- 1/4 tsp xanthan gum, optional
- 2 1/4 cups almond flour, 225 g
- 1 cup sugar-free chocolate chips, 170 g
Instructions
- Beat softened butter and sweetener for 2 minutes until smooth.
- Add egg and vanilla. Mix to combine.
- Add almond flour, salt, and xanthan gum. Mix until a dough forms.
- Stir in chocolate chips.
- Wrap dough and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop about 1 1/2 tbsp dough per cookie and roll into balls.
- Place on baking sheet, leaving space between cookies. Slightly flatten.
- Bake for 12–14 minutes, until edges are golden.
- Cool on baking sheet for 10 minutes, then transfer to a rack.
Notes
- Chilling the dough improves texture and prevents spreading
- Do not over bake – cookies firm up as they cool
- Xanthan gum is optional but improves structure
- Use fine almond flour for best results Nutrition (approximate)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies look so delicious! I love how easy it is to make!
These are super delicious! I made them twice already!
Why use the powdered Swerve instead of the granulated?
Yes, powdered can be used, but the cookies may spread a little more