Why You’ll Love These Chocolate Chip Cookies
If you are looking to satisfy your craving but also want to stick to your low carb goals then this Keto Chocolate Chip Cookies recipe is ideal for you. These cookies have only 1.5-2 net carb per cookie and are made with simple panty staples; no special flavors required. This sugar free cookie recipe comes with crisp edges, gooey center and is loaded with melty chocolate.
This is the only low-carb and low-sugar cookie you will ever need. The best thing about them is that you can make variations that include dairy-free and nut-free options to the recipe according to your taste. You can enjoy this delicious treat that is great for meal prep, lunchboxes or even a quick sweet tooth fix.
What Makes This the Best Recipe for Keto Chocolate Chip Cookies?
Whether you’re fully committed to a keto lifestyle, diabetic and avoiding sugar, or just curious about low-carb cookie recipes, these chocolate chip keto cookies are everything you’re craving, without the sugar crash.
But let me tell you another best thing about them. You can make them whenever you want for the people you love. As I created this recipe for my nana who is diabetic. I have grown up eating the food she cooked and wanted to show my gratitude. We know sometimes words simply aren’t enough and feelings can only be translated into more feelings.
Let’s see what is to love about this recipe:
- Only 6 ingredients or fewer
- No flour or flour alternatives needed (optional almond flour version included)
- No chill time required (but chill if you love thick, bakery-style cookies!)
- Low carb + sugar free — just 1.5–2g net carbs per cookie
- Stores perfectly — room temp, fridge, or freezer
If you’ve tried other low-carb chocolate chip cookies and they turned out crumbly, dry, or gritty, this one’s about to redeem your faith in keto cookie recipes.
Ingredients + Substitutions
Here’s everything you’ll need for these low-carb carb low-sugar cookies (plus swaps if needed):
Base Recipe:
- 1 cup smooth cashew butter (or almond butter, sunflower seed butter, or tahini – no added oils!)
- 1/2 cup allulose – gives the cookies that soft, chewy bite (no gritty texture like erythritol)
- 1 large egg – at room temp
- 1 tsp vanilla extract
- 1/4 tsp baking soda – keeps them from overspreading
- 1/2 cup keto chocolate chips – like Lily’s, ChocZero, or homemade
Optional Add-Ins:
- Chopped pecans or walnuts
- Pinch of sea salt (on top = amazing)
- 1–2 tbsp almond flour – if you want extra structure
Nut-Free Version:
- Use sunflower seed butter or tahini
- Make sure your chocolate chips are nut-free
Discover: Keto Peanut Butter Cookies: Low-Carb, Chewy and Sugar-Free Recipe
How to Make Keto Chocolate Chip Cookies
This recipe is super simple — you’ve got two options depending on your cookie goals:
Option A: No-Chill (Quick & Easy)
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix cashew butter, allulose, egg, vanilla, and baking soda in a bowl until smooth.
- Fold in chocolate chips (and nuts, if using).
- Scoop dough using a tablespoon or cookie scoop. Flatten slightly into thick discs.
- Bake for 9–11 minutes until edges are golden. They’ll firm up as they cool!
- Let cool completely before moving. Enjoy!
Option B: Thicker, Bakery-Style Cookies
- Follow steps 1–4 above.
- Chill the dough for 30–45 minutes.
- Bake for 10–12 minutes until the centers are just set.
- Cool and dig in!
Texture & Taste
What do these keto diet chocolate chip cookiesreally taste like?
- Crisp golden edges
- Soft, chewy centers
- Gooey chocolate chips in every bite
- Sweet (not too sweet), rich, slightly nutty
- No weird aftertaste — thank you, allulose!
You won’t believe they’re low-carb chocolate chip cookies. Promise.
Explore: Easy Korean Meatballs Recipe – Sweet, Savory and Oven-Baked
Expert Tips & Tricks
- Use allulose – it’s the secret to soft, chewy cookies that stay that way. Erythritol tends to harden.
- Mix in half the chocolate chips, then press the rest on top before baking for that bakery-cookie look.
- Want puffier cookies? Chill the dough.
- Baking for friends? Double the batch – these disappear FAST.
- Nut allergy? No problem – use sunflower seed butter.
Storage & Freezing
These cookies keep like a dream:
Store:
- Room temp: 3–5 days in a sealed container
- Fridge: Up to 2 weeks
Freeze:
- Unbaked dough scoops: Freeze on a tray, then bag for up to 3 months
- Baked cookies: Wrap individually and freeze – perfect for lunchboxes or snack cravings
Nutrition Info (Per Cookie, Approx.)
- Calories: 120–130
- Net Carbs: 1.5–2g
- Fat: 10–12g
- Protein: 3–4g
Varies depending on the nut butter, chips, and optional ingredients used.
Variations & Flavor Ideas
If you are in the kitchen to bake we know it is not only to satiate hunger or your craving. What more could it be you ask? Well for me it is the art of creation, the feeling of a warm loving hearth. That is exactly why you shouldn’t stick to the recipe cards, try them once see how it turns out. Next time, make them your own. Add your touch to the recipe!
I don’t guarantee that everything you will try will taste the best but that shouldn’t stop you. Who knows you could end up making something even better than what you seek. There are some variation ideas you can try.
Learn More: Mothers Day Brunch Ideas – Easy Recipes to Impress a Crowd
- Double Chocolate: Add cocoa powder to the base
- Coconut Chocolate Chip: Stir in shredded coconut
- Mocha Chip: add 1 tsp espresso powder
- Salted Caramel Chip (if available): mix with white or milk chocolate keto chips
You will try these Keto Chocolate Chip Cookies once and come for more.
These keto chocolate chip cookies are everything a cookie should be — soft, rich, chocolate-packed, and super easy to make. No flour. No sugar. No weird textures. Just a quick, satisfying dessert you can feel good about. Whether you’re deep into the keto lifestyle, diabetic, or just want to enjoy a low-carbohydrate cookie recipe that tastes like the real thing, this is your go-to. Make them today, freeze some for later, and don’t forget to share (or don’t — we won’t judge).
