Kirbie's Cravings

Keto Chocolate Chip Cookies

These keto chocolate chip cookies are soft, chewy, and just 5 ingredients. It’s an easy one-bowl recipe for cookies that are gluten-free, low carb, and keto-friendly.

close-up photo of a stack of chocolate chip cookies

This cookie recipe is so quick and easy. The dough comes together in less than 10 minutes. I love how easy it is and the cookies look just like traditional chocolate chip cookies.

I’ve had a hard time finding a good low carb chocolate chip cookie recipe. Most of the low carb cookies I come across look dry and unappetizing. But these keto cookies look and taste like regular cookies.

What I like best is that you don’t need any almond flour or coconut flour to make them. For a sweetener, I use Surkrin brown sugar.

These cookies only have three net carbs per serving. I love that they look similar to classic chocolate chip cookies and the flavor is great, too. If you’re looking for keto desserts, this is an easy one to try.


  • Creamy almond butter with no salt, sugar, or palm oil added
  • Sukrin brown sugar alternative
  • Large egg
  • Baking soda
  • Vanilla extract (optional)
  • Sugar-free chocolate chips or dark chocolate chips (I like Lily’s dark chocolate keto chocolate chips)

Using Almond Butter in Cookies

The base for these cookies is almond butter. You want to choose a pure creamy almond butter that does not have any salt, sugar, or palm oil added. Additives will increase carb count and could change the texture of the cookies.

The almond butter flavor is very mild, giving these cookies a slightly nutty taste.

close-up photo of a half of a cookie on a baking rack

Recipe Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.

Combine the almond butter, brown sugar, egg, baking soda, and vanilla in a large bowl. Stir to combine and then mix in the 1/4 cup chocolate chips.

Scoop 1 1/2 tablespoons of dough to form each cookie dough ball. Place them two inches apart on the prepared baking sheet.

Press the rest of the chocolate chips on top of the balls.

Bake the cookies for approximately eight minutes or until they are puffed up and lightly golden brown on top. They won’t look completely cooked but the will finish baking on the sheet.

Leave them on the cookie sheet to cool. You can remove them once they are completely cooled.

Baking Tips

  • It is important not to overbake these cookies. If you overbake the cookies, they will turn hard once they cool.
  • Since these cookies don’t have any flour, it’s a little trickier to determine when they are done. The cookies should puff up and the surface will just start to have some golden brown patches. Don’t worry that the dough is still soft and doesn’t look fully cooked.
  • The cookies need to fully cool on the baking sheet before removing. The cookies will continue to cook on the cookie sheet and you need to let them cool to fully set.

Can you use a granular sugar alternative for this recipe?

For the best keto chocolate chip cookies, you should use a brown sugar substitute like Sukrin. You can use other brands, too. The keto brown sugar alternative is what gives these cookies the best texture.

Can you use peanut butter instead of almond butter?

You should try my keto peanut butter chocolate chip cookies.

What chocolate chips are best to use?

I like Lily’s chocolate chips that are sugar-free.

overhead photo of chocolate chip cookies on a baking rack

If you’ve been looking for a keto chocolate chip cookies recipe, I hope you give this one a try. It’s really easy and they satisfy a cookie craving.

More Keto Cookie Recipes

photo of a stack of chocolate chip cookies

Keto Chocolate Chip Cookies

Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Course: Dessert
Cuisine: American
An easy, one bowl recipe with just 5 ingredients. These chocolate chip cookies are low carb, gluten-free and keto friendly.
4.80 from 5 votes


  • ½ cup creamy almond butter no salt, sugar or palm oil added
  • ¼ cup + 1 tbsp Sukrin brown sugar alternative
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla (optional)
  • 6 tbsp sugar free or dark chocolate chips


  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mat.
  • Add all ingredients except chocolate chips to a large bowl. Mix with a spoon until everything is fully and evenly mixed
  • Stir in ¼ cup of chocolate chips.
  • Using a 1 ½ tbsp cookie scoop, scoop cookie dough balls and place on prepared baking sheet, spacing them 2 inches apart. Use remaining chocolate chips on surface of cookies, manually adding them to the tops of cookie dough balls that don't have that many chips.
  • Bake cookies for about 8 minutes. Cookies should be puffed, slightly golden brown on surface, but dough will not look not fully cooked or set. You do not want to over-bake because it will make the cookies brittle when cooled.
  • Let cookies cool completely on cookie sheets where they will continue to cook and set. Do not remove cookies until they are fully set. Use a thin cookie spatula to remove cookies from cookie sheet.


  • Use a creamy almond butter with no salt, oil, or sugar added. The texture should be creamy and drippy and you will need to stir before using. I usually use Trader Joe's or Whole Foods almond butters.
  • I used sukrin gold brown sugar alternative.* You can substitute with another brand of brown sugar alternative but you do want to stick with a brown sugar substitute because it is softer and spreads more than a granular sugar alternative.
  • For the chocolate chips, I used Lily's dark chocolate keto chocolate chips. You can also substitute with other sugar-free chocolate chips or chopped dark chocolate.
  • I use this 1 1/2 tbsp cookie scoop.*
  • I use this cookie spatula.* It is my favorite spatula for removing cookies off baking sheets.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • Estimated Nutrition Information does not include carbs from erythritol


Serving: 1cookie, Calories: 133kcal, Carbohydrates: 6.2g, Protein: 4.8g, Fat: 10.7g, Saturated Fat: 2g, Sodium: 166.2mg, Fiber: 3.1g, Sugar: 0.5g, NET CARBS: 3

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

17 comments on “Keto Chocolate Chip Cookies”

  1. I just love the Keto baking it’s easy and my hubby love it, so I don’t need to bake separate for him.

    Thank you so much

  2. SO simple  they look delicious 

  3. I made these and they are yummy. For sweetener I had only splenda at home so that’s what I used. 1/2 cup. Definitely making them again. Very tasty and soft in the middle just like you said. 

  4. Hello,

    I can make the dough then freeze it? I like making my cookie dough ahead of time so all I have to do is slice and bake the day of usage

  5. How can this cookie be healthy with so much carbs,salt.when trying to cut down in carbs and sodium, why this recipe?

    • This is a keto-friendly recipe with 3 net carbs per serving. Whether that is high or low depends on what your nutrition goals are. If you think the net carbs and sodium are too high for you then it’s not the recipe for you. It’s different for everyone – hope that helps!

  6. I’ve made these cookies a few times now (followed your recipe exactly, using raw almond butter) and they are AMAZING. The only difference I found is that they take around 12 mins (not 8 as you say) to bake, and they turn out nice and chewy when set. These taste and feel just like a real, soft and chewy classic chocolate chip cookie!! The fact that they’re THIS DELICIOUS and keto is TOO GOOD TO BE TRUE! So far I’ve experimented with adding walnuts + chocolate chips, and shredded coconut (with and without chocolate). It’s all delicious! Thanks so much. Quick question: is there any difference between using raw vs roasted almond butter? Raw is much more expensive, so I’m about to try roasted. (Unsalted, no sugar or oil).

    • As long as the roasted almond butter doesn’t have any sugar, palm oil, or salt it should work fine. It may change the flavor and have a more toasted nut flavor. Please let us know how you liked it!

  7. Why so many Carbs in one cookie 6 carbs ?? Or did I read it wrong ?? really trying to watch my carbs but want Chocolate Chip cookies really really bad …

    • Net carbs are the number to look at if you are following a keto diet – this info is listed at the bottom of the recipe card. Hope that helps!

  8. Can you substitute peanut butter for the almond butter? I cannot find an almond butter without soy which I am severely allergic to. If so,…would I use an equal measurement of the peanut butter?

  9. Delicious cookies. Came out perfectly and they were so easy to make. I used Laktano golden erythritol/monkfruit blend. Can these be frozen? I want to take these up to a cottage. I’d appreciate your thoughts on this. I assume they are to be stored in an airtight container in the fridge? Thank you:-))

    • I have not tried freezing them so I’m not sure. I usually store mine at room temp in an airtight container, but if you are planning on storing more than 2 days then put it into the fridge.