Keto Chocolate Chip Cookies

Chewy around the edges and soft in the middle, these Keto Chocolate Chip Cookies are a simple to make low carb sugar-free treat.

This recipe has a special ingredient in it that adds depth and gives this cookie its incredible texture.

Looking for another great keto cookie recipe? These Keto Cream Cheese Cookies are also simple to make.

These soft and chewy cookies only have 3 net carbs per cookie.

Easy Keto Chocolate Chip Cookies

The special ingredient is ground flax seed. I've tried several keto cookie recipes that were good but I couldn't find one that had the same texture of a regular chocolate chip cookie until I found this recipe for Paleo Chocolate Chip Cookies.

It was perfect and I only needed to adjust a few things to make it low carb and sugar free.

The extra fiber helps too, and adds less than 1 net carb per cookie. I don't know about you but I can always use extra fiber especially if I'm only adding 1g of net carbs.

Ingredients

For this low carb chocolate chip recipe, I use a few simple ingredients that most people have on hand.

Butter (or Coconut Oil)

Lakanto Golden Monkfruit Sweetener

Egg

Vanilla Extract

Almond Flour

Flax seed meal (ground flax seeds)

Baking Soda

Salt

Chopped Dark Chocolate (or keto friendly chocolate chips)

For the list of ingredients with amounts, please see the recipe below.

For another great recipe filled with chocolate chips, try this almond flour scones next.

How to make Keto Chocolate Chip Cookies

You can make these keto chocolate chip cookies in just a few simple steps:

1. In a large mixing bowl with an electric beater, beat together the coconut oil (or butter if you do dairy) and sweetener until smooth.
2. Add the egg and vanilla and continue to beat until smooth and creamy.
3. Add in the almond flour, flax seed meal, salt, and baking soda and beat until combined.
4. Fold in the chopped dark keto-approved chocolate (or sugar free chocolate chips). Place in the refrigerator while you preheat your oven.
5. Preheat the oven to 350ºF. Use a cookie scoop to scoop cookie dough into balls and place them on a parchment lined baking sheet two inches apart.
6. Bake for 12 minutes or until the center is set and the tops are golden brown. Remove from the oven and slide the parchment paper off the baking sheet onto a cool surface.

See the recipe card and instruction below for the ingredients.

What Chocolate is Low Carb?

• Lily's makes a low carb keto chocolate chip
• Explorado Market – Keto Chocolate Chips
• Lakanto Sugar Free Chocolate Bars
• 90% dark chocolate, chopped
• Any sugar free chocolate sweetened with Stevia and/or Erythritol (both sweeteners are a zero carb sugar sweetener)

While the net carbs on these cookies may look incorrect, they are correct. Net carbs are calculated by removing the fiber grams and grams of sugar alcohols.

Fiber and sugar alcohols don't raise your insulin, or blood glucose levels so you can subtract them from the total carb amount, giving you the net carbs.

See the bottom of the recipe card for the estimated net carbs. Please note that the carbs may vary depending on the exact brand and ingredients you use.

If you like these cookies you might also like Keto peanut butter cookies.

For another amazing keto cookie recipe you'll want to check out these keto almond butter cookies.

📖 Recipe

Keto Chocolate Chip Cookies

Dane & Becky

Chewy around the edges and soft in the middle, these Keto Chocolate Chip Cookies are simple to make and quick to bake.

5 from 24 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Low Carb Keto Recipes

Cuisine American

Servings 18 cookies

Calories 186 kcal

Ingredients

  

1x2x3x

• ▢ ½ cup butter or coconut oil at room temperature
• ▢ ½ cup sugar-free sweetener
• ▢ 1 large egg
• ▢ 1 teaspoon gluten-free vanilla extract
• ▢ 2 cups blanched almond flour
• ▢ ¼ cup flax seed meal ground flax seed
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt omit if using salted butter
• ▢ 1 cup sugar free dark chocolate chopped (or sugar free chocolate chips)

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Instructions

 

•  In a large mixing bowl with an electric beater, beat together the butter and Monkfruit sweetener until smooth.
• Add the egg and vanilla and continue to beat until smooth and creamy.
• Add in the almond flour, flax seed meal, salt, and baking soda and beat until combined.
• Fold in the chopped chocolate (or chocolate chips). Place in the refrigerator while you preheat your oven.
• Preheat the oven to 350ºF. Use a cookie scoop to scoop cookie dough into balls and place them on a parchment lined baking sheet two inches apart.
• Bake for 12 minutes or until the center is set and the tops are golden brown. Remove from the oven and slide the parchment paper off the baking sheet onto a cool surface.
• Store in an airtight container at room temperature for up to three days. Cookies will stay soft and chewy.

Video

Notes

• Remember when measuring almond flour to spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much almond flour.
• You can use coconut oil, dairy-free butter, or butter (if you do dairy)
• Always double check your chocolate and chocolate chips to make sure they are paleo friendly

Nutrition

Serving: 1cookieCalories: 186kcalCarbohydrates: 9gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 118mgPotassium: 87mgFiber: 6gSugar: 4gVitamin A: 172IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg

Tried this recipe?Let us know how it was!