Even those of us living a ketogenic lifestyle get the occasional hankering for this classic every once in a while! The trick in making low carb chocolate chip cookies is to minimize all of the high carb ingredients and maximize the flavor with our ingredients. I chose almond flour naturally for this recipe because the nuttiness will go really well with the dark chocolate. It also will help coax more flavor out of the walnuts, while giving us a texture contrast from the crunch.
When choosing chocolate for any keto recipe, make sure that you go with a high cocoa ratio. You always want to be baking with cocoa that is above 85% pure. If you can’t find any Baker’s chocolate (my brand of choice), you can go with some Ghiradelli chocolate bars and break them into small chunks.
Most of the low carb chocolate chip cookie recipes I found didn’t have any eggs, so I adapted it to my own tastes. Adding the egg is optional in this recipe, but I highly recommend it. Not only does it bring a little bit of extra protein, but it also helps bind the dough and give a more consistent texture when finished.
This recipe is courtesy of reddit/r/ketorecipes.
The Preparation
- 2 1/2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup erythritol
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 1/2 cup low-carb dark chocolate chips
- 2 large egg
- 1/4 cup walnuts, chopped
The Execution
1. Preheat oven to 350 F
2. In a large bowl combine the almond flour, salt, baking soda, and erythritol together.
3. In a separate bowl, melt your butter and mix in the vanilla, dark chocolate chips, eggs, and walnuts.
4. Mix the wet ingredients into the dry ingredients until a cohesive dough has formed.
5. Scoop out 1 Tbsp. of dough per cookie, and place flat onto a cookie sheet. You can flatten them a bit if needed.
6. Bake for 8-10 minutes, or until the edges have turned golden brown. Make sure you keep an eye on them as they can burn quite quickly. 1-2 minutes over will give you a not so great low carb cookie!
7. Remove cookies from the oven and transfer them to a cooling rack.
8. Make sure that the cookies remain stable. If they’re moved or disrupted when they’re hot, they will crumble – as the cool they will get more firm.
9. Leave for about 10-15 minutes to fully cool, and eat to your hearts content!
You should have about 18 cookies by the time you finish this, which is great for hoarding to yourself for future snacks.
This makes a total of 18 servings of Low-Carb Chocolate Chip Cookies. Each serving comes out to be 174 calories, 16.1g fats, 2.6g net carbs, and 4.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 1/2 cup almond flour | 1621 | 140 | 61.6 | 36.4 | 25.2 | 58.8 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 1/2 cup low-carb dark chocolate chips | 331 | 30.2 | 40.3 | 23.5 | 16.8 | 1.7 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup walnuts | 170 | 17 | 3.6 | 1.8 | 1.8 | 4 |
| Totals | 3150 | 289.8 | 108 | 61.7 | 46.3 | 79.2 |
| Per Serving (/18) | 175 | 16.1 | 6 | 3.4 | 2.6 | 4.4 |
Low-Carb Chocolate Chip Cookies
Ingredients
- 2 ½ cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup erythritol
- ½ cup butter
- 1 tablespoon vanilla extract
- ½ cup low-carb dark chocolate chips
- 2 large egg
- ¼ cup walnuts chopped
Instructions
- Preheat oven to 350F. In a large bowl, combine the almond flour, salt, baking soda, and erythritol.
- In a separate bowl, melt the butter and mix in the vanilla, dark chocolate chips, eggs, and walnuts. Mix the wet ingredients into the dry ingredients to form a cohesive cookie dough.
- Place spoonfuls of the dough on a parchment-lined baking sheet, flattening or shaping them as needed.
- Bake for 8–10 minutes, or until the edges have turned golden brown. Keep an eye on these, as they can burn quite quickly. Cool on a cooling rack for 10–15 minutes.
- Serve and enjoy!
How can I make this recipe single serving?
Trish,
You’ll just have to cut the ingredients down by 1/16 or so. The original recipe makes 18 cookies but you’ll want to make you’re a little bit larger than a single serving from a large batch so it cooks properly.
Can’t you just use Splenda instead of erythritol?
Lynn, you could alternatively use Spenda, sure. As for the measurements, it might be slightly different.
I just want to say this is the keto cookie dream come true. I just made them and they satisfy my very intense sweets craving, and will make keto much easier from here on out! thank you. and for anyone thinking of making these I didn’t use any walnuts and they turned out just great.
Awesome Alexa! Yeah I rarely use the walnuts anymore, I prefer nuts with full on chocolate base rather than as an accent. But happy to hear you liked them!
What’s the baking soda for? I don’t see an acid that it will react with to leaven.
Randy,
From what I’ve read, artificial sweeteners can act as a leavening agent. Obviously it wouldn’t do as good a job in yeast rising, but with cookies and baked goods I’ve read that it can react with the baking soda. Hope that helps!
I made these this past weekend, omitting the baking soda, and they seemed fine. They were pretty good!
Awesome Randy, glad ya liked ’em!
Chocoperfection makes low carb chocolate chips that would be perfect for this recipe! I think they would drop the single serving macros by 1 net carb.
Mandy,
Yeah I have some Chocoperfection bars that I made chocolate with and chocolate chunks with for the baconscotch cookies on here. It was awesome – that chocolate is the best!
I made the cookies yum and then I made another batch and used it as a pie crust. It was perfect.
Sounds great Phyllis, what did you end up putting in the pie?
Another home run!!! Genius! I ended up with 28 delicious cookies. I did add a tbsp of ground flax and a tsp of coconut oil. Have you tried freezing these to save some for a later time?
Awesome Rachel! I haven’t tried freezing them. Normally with my baked goods I leave them out in a tuppaware, in room temperature. I feel like as the days go on, they get more moist 🙂
I think I have seriously fallen in love with you !! The ONE cookie that I truly miss is chocolate chip – and I keep looking through your recipes and you have one ! <3 <3 <3 Can't wait to try them-might be making in a few minutes…so what if the grain free rolls don't get done……
Hah Barbara, it’s awesome that you’re enjoying the site so much! Super happy that you’re leaving comments too! Hope you love the cookies 🙂
Silly question – when you say “powdered” do you mean as in confectioner’s type powder or regular granular type? I would be using Swerve and they have granular as in “regular” sugar and Confectioner’s which would be considered “powdered” in regular baking. BTW, I made them tonight and they are AWESOME !! 🙂
Just regular Swerve (or erythritol) will work just fine. But you can also put it into a spice grinder and make it into a powder like confectioners style. Totally up to you 🙂
Every time I bake these they don’t last. They are so awesome! My non-Keto friends even beg me to make them. I tip I’d you want even lower carb, use Lily’s chocolate chips. They use Stevia and I add a 1/2 of hemp seeds. Gives them more protein with zero added carbs. Thanks for the recipe!
Just made these and they turned out amazing! They had a little saltiness to them that paired well with the dark chocolate chips.
Glad you liked them Kelly!
I would like to make these cookies tonight, but was wondering if I could use liquid stevia? I don’t have granulated stevia and I live 30 minutes away from a Wholefoods, so it’s not a quick run to the market. However, I don’t want to use liquid stevia if the taste or consistency will be compromised.
Sue,
The powdered erythritol helps form the dough, but you could add just a touch more almond flour (or coconut flour) if you were using liquid sweetener. Though I’m not sure how the taste will be if you use pure stevia instead of erythritol.
Very nice! I just made them, and they taste a bit like christmas because of the almond meal! I could imagine adding cinnamon, or cocoa powder… Mmmh. Thanks for the recipe!
Mmm, cinnamon would be awesome – like a chocolate chip snickerdoodle type of hybrid. Let me know if you end up trying it!
I just made these tonight – and got 30 cookies. And I didn’t even add walnuts (don’t like them.) Just curious if I did something different than you did, since you stated you made 18. I used Lily’s stevia/erythritol chocolate chips and the confectioner’s Swerve. The cookies are wonderful!
Susanne,
It may just be that your cookies were a smaller size. No worries on the walnuts – of course they were totally optional. Glad you liked them!
I just made these tonight – and got 30 cookies. And I didn’t even add walnuts (don’t like them.) Just curious if I did something different than you did, since you stated you made 18. I used Lily’s stevia/erythritol chocolate chips and the confectioner’s Swerve. The cookies are wonderful!
Susanne,
It may just be that your cookies were a smaller size. No worries on the walnuts – of course they were totally optional. Glad you liked them!
I forgot to post something about this recipe; my apologies! I made these a few days ago; it yielded about as many cookies as you ended up with, and now there’s only one cookie left. They were a hit with my fiance, our daughter, and I of course enjoyed them as well. I will be making these again. Thank you, Craig! 😀
I always say if a kid likes it – it has to be good 🙂 Glad you guys enjoyed them!
I made this and used it as the crust for a sugar free cheesecake recipe, it got rave reviews!
Glad to hear Tom! That crust idea sounds brilliant!
Glad to hear Tom! That crust idea sounds brilliant!
Glad to hear it and sorry for the late reply! I powder my own erythritol using a spice grinder (or coffee grinder). I purchase erythritol online, though Truvia is a blend of erythritol and stevia and available in most stores 🙂
Made these and they were fantastic.
I am Renee Walker, new to keto. And I love your recipes.
Hi Renee, I’m glad you liked them! Welcome 🙂
How are you coming up with 0 for carbs and calories for the erythritol? I looked at the nutritional info and it says 4 carbs per tsp and this recipe calls for a 1/2 cup.
Erythritol isn’t processed by the human body so we tend to not count the carbs in it since they are not digested like normal carbs. You can read more about it here: https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
Erythritol isn’t processed by the human body so we tend to not count the carbs in it since they are not digested like normal carbs. You can read more about it here: https://www.ruled.me/keto-d…
Great recipe, thanks! And not too sweet. 🙂
Thank you!
I was a cup short of almond flour, so I tried making some walnut flour. I over-processed and got walnut butter, but went ahead and used it. My cookie dough was deliciously nutty! The cookies are a little dry in the sense that they stick to my throat a bit, but nothing a little almond milk can’t handle. 🙂
https://uploads.disquscdn.c…
Wow. I’ve loved all of the other recipes I’ve found on this site, but this one was, to me, inedible. I’m happy that others have found it delicious though.
Sorry that this one wasn’t a winner for you!
My daughter is allergic to erythritol, so which keto sweetener would you replace it with? TIA!
Would Swerve work?
Yes, it would 🙂
Swerve is still erythritol. If you don’t have dogs in the house, you could use xylitol. You could also try allulose or Bocha Sweet but I know those have different properties so I’m not sure the cookie texture would be the same.
I used semi sweet choc chips 60% cocoa…will this knock me out of ketosis? On a scale of 1-10…10 being really bad…how bad is using semi sweet 60% for my first week on Keto?
It would probably knock you out of ketosis due to the sugar involved in them.
Hi…do the cookies spread while baking or do we flatten them to the size we prefer? Thanks
Hi Sonia, they do spread a little bit but you may want to flatten them into roughly the shape you prefer.
https://uploads.disquscdn.c… I really like these cookies! In fact… I made them every week! 🙂
They are really good!
The link to chocolate chips is actually a chocolate bar – do you chop the bar into small pieces or can I use chocolate chips?
That’s correct, yes.
I have a dairy intolerance. Have you tried making these with another oil, like coconut oil? Or would any other substitution work?
You could use coconut oil instead of the butter if you’d like to – it shouldn’t make too much of a difference except in taste. We also have some more detailed substitution options here: https://www.ruled.me/guide-…
I have liked most recipes on this site, but these cookies are nothing close to what I thought they’d be. They were a bit heavy, the tablespoon of vanilla is not even evident after baking and I just found them an incredible waste of $9/bag choc chips, nuts and almond flour. Going back to my fav choc chip recipe on You Tube. Sorry.
Sorry to hear you didn’t enjoy them 🙁
I made these cookies last night and I have to say we did not like them. They were not sweet and tasted more like a biscuit. I bagged them and placed them in the fridge for whatever fate they may have. This morning I tried them again and the taste is completely different. They taste sweet now and more like a cookie. I guess the swerve and the vanilla needed time to come out. I will make these again. Thank you!
Well, I’m glad they turned out well the next day. Sometimes I’ve noticed that almond flour based goods start to get more moist and tasty as they have some time to rest.
I’m on day 5 of keto …. made these today …
So amazing …. perfect recipe. I will be making them again!
I made 26 servings … so my macros are a bit lower than these. But so delicious.
I also used vanilla from Mexico …
do these freeze well?
I’ve froze similar recipes with success before, so I think these would freeze just fine 🙂
What about people who want to gain weight on Keto? Is it possible? How to manage?
Hey Sajid,
You will simply need to eat more fat and enough protein so that you are in a calorie surplus (rather than a calorie deficit). For a more detailed look at this concept, I recommend checking out this article:
https://www.ruled.me/counti…
It focuses more on weight loss, but the principles we discuss will help you understand weight gain as well. If you have any further questions, please let me know.
Whoever didn’t like these cookies must have been expecting a traditional flour-y tollhouse. Luckily and thankfully I understand what “low carb” does to a baked good AND I adore a good almond flour base. The walnuts were icing on the… cookie. 😉
I used a monk fruit sweetener mix and SALTED butter because I’m crazy like that. And I only had 60% dark chocolate chips so yes, my cookie was more carby but I’m willing to forgive myself.
You definitely want to hand roll and squish this dough as the first batch using the tablespoon scoop and plop method never really flattened out and my cookies were tall, scratchy-looking things resembling baby coral. Second batch was smooth and uniform when I did it by hand.
And as for a yield of 18, it’s more like 25+ so that was an unexpected win!
All the props for this cookie recipe and I’m sure the complainers are back to eating Chips Ahoy anyway. 😜