Why We Love Them
Easy – using simple pantry ingredients this low carb chocolate chip cookie recipe is quick and simple to make at home.
Gluten free – made with almond flour these choc chip cookies are perfect coeliac friendly cookies.
Thermomix friendly – yes you can whip these low carb chocolate chip cookies in a Thermomix too.
Make Ahead – prepare the cookie dough and freeze. Slice and bake when you want to bake some.
Related Recipes: Easy Homemade Keto Milk / Chocolate Protein Brownies
Best Keto Chocolate Chip Cookies
A very simple recipe for sugar free chocolate chip cookies. The beauty of the keto cookie dough is that you can change these cookies to any flavour you want.
These are perfect sugar-free diabetic biscuits / diabetic cookies. They are low in calories, sugars, and carbohydrates.
Read on for some tips, FAQs and a few flavour ideas using our keto choc chip dough.
We have loads of amazing keto cookie recipes in our best-seller The Cookie Jar eBook.
The Ingredients
Jump to Recipe for exact measures of what is needed for these low carb cookies.
If you have a well-stocked keto pantry then these bad boys will be a cinch for you to whip up at any time.
Almond meal. Almond flour can be used in place. Coconut flour is not a suitable replacement for almond flour.
Sweeteners. I use Sukrin:1 in this recipe. Sukrin:1 is an Erythritol sweetener. You can use brown sugar (if not following a low carb die), a brown sugar replacement (erythritol-based) or Monk Fruit sweetener. Most monk fruit sweeteners are 98% erythritol based. Liquid or concentrated sweetener is recommended.
Salted butter – I use salted as it adds extra flavour. Unsalted butter or coconut oil (not liquid coconut or MCT) can be swapped if you need a dairy free keto cookies recipe.
Gelatin – I use the gelatin to hold the cookies together. It stops them from being overly crumbly. It can be left out if you need to.
Sugar free chocolate chips – I use a mix of milk, dark, and white keto chocolate chips. There are various brands available or you can make your own with our Keto Chocolate recipe. These turn out much like a regular chocolate chip but sugar free and perfect for the low carb diet.
How To Make Them
Step 1. Mix all cookie ingredients in a large bowl and mix until well combined. Leave to rest for 5 minutes.
Step 2. Use a tablespoon-sized cookie dough scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto the baking tray.
Step 3. Slightly flatten with the back of a fork (only a little). Chill in the freezer for 15-20 minutes.
Step 4. Preheat a fan forced oven to 170℃ (350F)
Step 5. Bake 12-14 minutes or until lightly golden (the cookies will still be soft). Cool on a wire cooling rack. Cookies will continue to firm up when cooling.
Tools You’ll Need
These are just a few of my favourites for baking keto cookie recipes and making my own sugar free choc chips.
Keto Choc Chip Moulds. Make your own choc chips or even make your own sugar free chocolate then make it into chips. These moulds make it super easy. PLUS there is a super-sized version too with these Extra Large Choc Chip Moulds too.
Silicone Mat. I love silicone mat liners for baking cookies. Place onto the baking sheet and scoop the cookie directly onto them. They are non stick and perfect for spacing the cookies out as well.
Baking Trays – I use the full-size or two USA Baking Half Sheet Pans to bake the cookies on.
Cookie Scoop – I use a 5cm / 2 inch cookie scoop for each cookie.
Storing & Freezing Cookies
Storing – store in an airtight container in the fridge. Keeping the cookies chilled makes them firmer. You can store at room temperature but they will be softer.
Freezing – place into a ziplock airtight bag or container and freeze. To defrost leave in the fridge overnight.
Megans Hot Tips and FAQs
These cookies should be slightly chewy and crunchy. If yours are soft check what sweetener you used. Xylitol will make softer cookies.
You can. Use dairy free (and keto) chocolate chips and swap the butter for firm coconut butter or coconut oil. MCT oil is not suitable.
Yes, if you don’t want them to spread. Freezing keeps the dough firm when first placed into the oven. Baking them when cold takes longer for them to heat up and stops spreading of the cookies and makes them blonder (whiter) in appearance.
These are magic cookies. They firm up after they come out of the oven. They should NOT be baked until golden or firm. If you bake them longer they will burn and set hard.
Next Recipes To Try
Try some of our lowest carb cookies recipes and keto snacks.
- Keto Brookies
- Almond Flour Cookies
- Homemade Monte Carlo Biscuits
- Easy Keto Truffles with Chocolate Mint
- Japanese Coffee Jelly
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Keto Chocolate Chip Cookies
Ingredients
- 110 g (4 oz) butter see notes for dairy free option
- 100 g (3 ½ oz) erythritol
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 teaspoon (1 teaspoon) baking powder See Note 2
- 2 cups (2 cups) almond meal See Note 3 (240g)
- 30 g (1 oz) beef gelatin See Note 4
- 1 (1) egg room temperature large egg
- 80 g (⅓ cups) sugar free choc chips See Note 5
Instructions
CONVENTIONAL METHOD
- Mix all cookie ingredients in a large bowl and mix until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
- Use a tablespoon-sized cookie dough scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Chill in the freezer for 15-20 minutes
- Preheat a fan forced oven to 170℃ (350F)
- Bake 12-14 minutes or until lightly golden (the cookies will still be soft). Cool on a wire cooling rack. Cookies will continue to firm up when cooling.
THERMOMIX METHOD
- Add cookie ingredients into mixer; mix 20 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
Notes
Your Own Notes
Nutrition
59 responses to “The BEST Keto Chocolate Chip Cookies”
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Such a good recipe, my keto boyfriend absolutely loved them, he has a couple a day in his lunchbox for work!-
Yay! Good to hear!
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Such a great chocolate chip cookie recipe. I love that they are low carb so I can enjoy them with the kids!-
Awesome
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These cookies are the perfect guilt-free sweet treat! They’re great to have around!-
So happy to hear you loved them
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These look perfectly crunchy and crispy! Perfect for that cookie craving!-
So good to hear they turned out perfect
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I love these keto chocolate chip cookies and the idea to eat them as cereal makes for a yummy breakfast treat!-
Haha! Breakfast cookies are a great idea.
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These were really good. I added coconut flakes and they were a nice addition. Great keto cookie recipe.-
Yummo! Sounds awesome Amanda
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I’m actually a really big fan of crisp cookies, even more so when they’re keto. These were spot-on delicious.-
Yay!
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My sister is on Keto so I made these for her for Mother’s Day and she loved them.-
So happy you enjoyed them
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Just wondering if anyone has tried using coconut oil as a butter substitute? We need to be dairy free.
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I havent with this recipe but have in my shortbread. It will work but you really need to rest the cookies afterwards as it takes a while for it to firm up
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Is there a vegan option to replace gelatin? Would agar agar work? 😊
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Hey Kristine, I would just leave it out completely. Agar agar might work but it only adds an extra binder. If you use erythrtiol as the sweetener it should hold it together anyway.
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My cookies never come out crunchy, I am not sure what I am missing
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What sweetener are you using? Do you leave for a couple of hours to cool at room temperature?
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THE BEST keto choc chip cookie recipe!! The biscuit is vanilla-ry & chewy, the gelatin works a treat. Pre keto I was a choc chip cookie monster & these truly are a delicious keto version & the macros pack enough nutrition for a serious snack.-
So happy you enjoyed them Karen
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Can leave out the gelatin, I like my cookie to be crunchy or crispy not chewy?
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Love love love these,and sooooo easy to make I put essence of orange in too to make choc orange .
Can these be frozen once cooled? Wouldn’t trust myself not to eat them all in a day 😉-
Hi Karen, yes you can absolutely freeze any of my cookie recipes.
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I used Sukrin 1 and the cookies were delicious but a little gritty, like the sweetener hadn’t dissolved. Any tips for next time? Would Sukrin Melis be better?
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You can try it for sure but maybe it was the almond meal?
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Can’t believe how easy they are to make 😍 yum yum yum 💫-
We all love easy dont we Lynda!
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Can you use collagen instead? Do you think that would work?
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Could you use collagen instead of gelatin? Given gelatin is meant to be cooked collagen?
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Collagen in this instance does not have the same qualities as the gelatin. The gelatin is used for binding and setting. Collagen is not processed the same and does not set in water.
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Thanks Megan, these are yum! I never would have imagined adding gelatin to a biscuit 🙂 but so good!
I halved the amount of sweetener and I used sultanas instead of chocolate. Perfect snack for the kids 🙂-
I am so glad you and the kids enjoy them Amy.Thanks so much for also taking the time to come back and leave us a review.
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Pls advise what I replace the gelatin with as a vegetarian
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Hi Nadia, I have not tested the recipe with something like agar agar but you can just leave the gelatin out. It does provide great binding properties and a chew but obviously is not vegetarian. If you go ahead and try the recipe without let us know what you think of it.
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