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.
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