These chocolate chip cookies are crispy on the outside and soft on the inside. It’s an easy one-bowl recipe, no mixer needed. These cookies are only four ingredients and don’t require any special flours.
I love baking cookies this time of year but I especially love making easy recipes so that I have time to bake a lot of different cookies. I have a few keto chocolate chip cookie recipes that I’ve made in the past, but I wanted to create a super easy one with as few ingredients as possible. This recipe is so quick and easy, you can make it whenever you’re in the mood for a cookie.
- Cashew Butter
- Erythritol Granular
- Low Carb Chocolate Chips
For this recipe, I used unsweetened natural cashew butter. I chose cashew butter because it has a very mild nut flavor and because its color closely matches a classic chocolate chip cookie. You can substitute with other nut butters. Almond butter will result in a darker brown cookie. If you use peanut butter, your cookies will have a strong peanut butter flavor. You can also use sunflower seed butter for a nut-free alternative (however, the color of the cookies won’t be quite as much like regular chocolate chip cookies).
I used erythritol granular for this recipe. You can substitute with a brown sugar alternative like Brown Swerve. If you’re not following a low carb or keto diet, you can use white sugar or brown sugar but you will need to increase the amount.
Low Carb Chocolate Chips
My favorite brand to use is Lily’s and for this recipe I used Lily’s milk chocolate chips which are sweetened with erythritol and Stevia.
I wanted to keep this recipe simple and with minimal ingredients. However, if you want to make some enhancements or variations, here are some additions.
- Add 1/2 tsp of vanilla extract. This will add more flavor to the cookies and make them taste even more like chocolate chip cookies.
- Add 1/2 tsp baking soda. This will make the cookies puff up and spread even more. The cookies will have a softer and slightly chewier interior.
More Easy Keto Cookie Recipes
- 3 Ingredient Keto Peanut Butter Cookies
- 4 Ingredient Keto Shortbread Cookies
- 4 Ingredient No Bake Chocolate Cookies
4 Ingredient Keto Chocolate Chip Cookies
- 1/2 cup natural creamy cashew butter unsweetened
- 1/3 cup erythritol granular
- 1 large egg
- 1/3 cup low carb milk chocolate chips
- Preheat oven to 350°F. Line a large baking sheet with silicone baking mat.
- In a large bowl, add cashew butter, erythritol and egg. Stir until all ingredients are evenly mixed, no egg streaks remain and a dough forms.
- Stir in half of the chocolate chips.
- Using a 1.5 tbsp cookie scoop, scoop up cookie dough and place dough ball onto prepared cookie sheets, spaced about 1 1/2 inches apart.
- Add a few of the remaining chocolate chips on the surface of each cookie ball. Press down on each dough ball with the palm of your hand so that it becomes a thick round disk. The cookies will not spread much during baking so your disk will be close to the final width of the cookie.
- Bake cookies about 10-11 minutes or until tops and edges just start to turn a golden brown. Cookies will still be very soft but should have puffed up. Remove cookies from oven and let them cool completely on cookie sheets. Do not remove cookies before they are set because they will fall apart if you do. Cookies are best enjoyed warm. Uneaten cookies should be stored in an airtight container at room temperature and will keep for a few days.
- The cookies lose some of their softness the next day. You can soften them again by briefly reheating them in the microwave, an air fryer or a toaster oven.
- Please review the ingredients section of the post for possible substitutions.
- I used Lily's milk chocolate chips.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs. Most of the carbs in this recipe are from erythritol.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.