You read that right — Low Carb/Keto Chocolate Chip Cookies that actually taste like real cookies. These are not just “low carb” versions that only resemble the original; they’re crisp, buttery, and so satisfying you’ll barely notice they’re keto. They’ve made sticking to a low-carb lifestyle much easier for me, and I hope they become a go-to for you too.
This recipe is inspired by Karlynn’s full-sugar Crispy Chocolate Chip Cookies and adapted to be low carb while retaining a familiar, delicious texture.
How to Make Low Carb/Keto Chocolate Chip Cookies
Keep this recipe handy — it’s one you’ll want to reach for again and again. These cookies are crisp at the edges, slightly chewy inside, and simple to make, so they’re perfect for anyone following a low-carb or keto plan.
What You’ll Need
- 1 1/2 cups almond flour
- 1/2 tsp xanthan gum (optional)
- 1/2 cup salted butter, softened
- 1/2 cup Lakanto Natural Sweetener (White) or similar granulated keto sweetener
- 1/4 cup Lakanto Monkfruit Sweetener (Golden) or another brown-style keto sweetener
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1 cup low-carb chocolate chips (for example, Lily’s Dark Chocolate Baking Chips)
Getting Started
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the almond flour and xanthan gum (if using).
- Cream the softened butter with both sweeteners for 5–6 minutes. Beating the sweeteners into the butter thoroughly is key to achieving the right texture.
- Add the egg and vanilla, mixing until fully incorporated.
- Stir the almond flour mixture into the wet ingredients until combined.
- Fold in the chocolate chips by hand.
- Line cookie sheets with parchment paper. Scoop a heaping tablespoon of dough and roll it into a ball, placing up to 12 balls per sheet.
- Gently flatten each ball with the palm of your hand. The dough may feel slightly tacky but should not stick to your hands.
- Bake at 375°F for 9–11 minutes, or until the cookies are a deep golden brown at the edges.
- Remove from the oven and, if needed, loosen cookies from the parchment paper. Allow them to cool completely on the cookie sheets so they crisp up.
- Store the cooled cookies uncovered or in a container without a tight lid to maintain their crispness.
One important tip: make sure you beat the replacement sweeteners into the butter very well. That step makes a big difference in both texture and flavor.
Tips for the Best Keto / Low Carb Chocolate Chip Cookies
- Use the recommended sweeteners for this recipe if you can. Different keto sweeteners behave differently, so trying the suggested ones first will help you judge the texture and flavor before experimenting.
- Choose a quality low-carb chocolate chip — some brands melt and taste better than others. Lily’s is a reliable option for baking.
- Always line your baking tray with parchment paper. These cookies can stick if baked directly on a sheet, and parchment ensures even browning and easier removal.
Save this recipe to your LOW CARB DESSERTS board and enjoy!
Low Carb/Keto Chocolate Chip Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 98
- Author
- Karami Urbanoski
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp xanthan gum (optional)
- 1/2 cup salted butter, softened
- 1/2 cup Lakanto Natural Sweetener (White)
- 1/4 cup Lakanto Monkfruit Sweetener (Golden)
- 1 1/2 tsp vanilla
- 1 large egg
- 1 cup low-carb chocolate chips
Instructions
- Preheat your oven to 375°F.
- Whisk together the almond flour and xanthan gum in a medium bowl.
- Cream the butter and sweeteners for 5–6 minutes until light and well combined.
- Add the egg and vanilla, mixing thoroughly.
- Fold in the flour mixture until just combined.
- Stir in the chocolate chips by hand.
- Portion dough into heaping tablespoon-sized balls, about 12 per sheet.
- Flatten slightly with your palm; the dough should not stick to your hands.
- Bake 9–11 minutes until very golden brown.
- Remove from oven, loosen from parchment if necessary, and cool completely on the cookie sheets.
- Store uncovered or in a container without a tight lid to keep them crisp.
Recipe Notes
Nutritional information varies depending on the sweeteners and chocolate chips used.
Nutrition Information
Carbohydrates: 7 g,
Protein: 1 g,
Fat: 7 g,
Saturated Fat: 2 g,
Cholesterol: 17 mg,
Sodium: 36 mg,
Sugar: 5 g
All nutrition facts are estimates and will vary by brand, portion, and measuring methods.