Best Keto Chocolate Chip Cookies

Finding a cookie recipe that satisfies your sweet tooth while keeping you on track with your keto diet can feel impossible. Most low-carb cookies end up dry and crumbly, or they just don’t taste like the real thing, and let’s be honest—nobody wants to waste ingredients on another disappointing batch.

That’s where these keto chocolate chip cookies come in. They’re soft, chewy, and loaded with chocolatey goodness, all while staying low in carbs and sugar. Plus, they come together in one bowl with simple ingredients you probably already have in your pantry.

What Kind of Almond Flour Should I Use?

For keto chocolate chip cookies, you’ll want to use blanched almond flour rather than almond meal, as it gives you a finer texture and lighter cookie. Blanched almond flour is made from almonds with the skins removed, which results in a smoother consistency that works better for baking. You can find it at most grocery stores in the baking aisle or health food section, with popular brands like Bob’s Red Mill or Kirkland being reliable choices. Make sure your almond flour is fresh and stored properly in the fridge or freezer, as it can go rancid more quickly than regular flour due to its high oil content.

Options for Substitutions

This keto cookie recipe is pretty forgiving, so here are some swaps you can make:

• Almond flour: You can use other nut flours like hazelnut or pecan flour, but stick with almond flour if possible – it gives the best texture for cookies. Coconut flour won’t work here as it absorbs way more liquid and would make the cookies dry.
• Chocolate chips: Make sure to use sugar-free or keto-friendly chocolate chips to keep these low-carb. You can also chop up a sugar-free chocolate bar instead, or swap for sugar-free white chocolate chips if you prefer.
• Powdered sugar: Use a keto-friendly powdered sweetener like powdered erythritol or monk fruit sweetener. Regular powdered sugar will kick these cookies out of keto territory.
• Coconut oil: Melted butter works great as a substitute and adds a nice rich flavor. You can also use another neutral oil if needed.
• Milk: Any milk works here – almond milk, coconut milk, or regular dairy milk. Just use whatever you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake with keto cookies is overbaking them – since almond flour browns faster than regular flour, pull them from the oven when the edges are just set but the centers still look slightly underdone, as they’ll continue cooking while cooling on the tray.

Another common error is skipping the cooling time, which leads to crumbly cookies that fall apart when you try to move them – those 10 minutes aren’t optional, they’re when the cookies actually firm up.

Make sure your coconut oil is melted but not hot when mixing, because if it’s too warm it can make the dough greasy and cause the cookies to spread too much during baking.

Finally, don’t pack your almond flour when measuring it – spoon it lightly into the measuring cup and level it off, or you’ll end up with dense, dry cookies instead of the tender texture you’re after.

What to Serve With Keto Chocolate Chip Cookies?

These keto chocolate chip cookies are perfect on their own with a cold glass of unsweetened almond milk or a hot cup of coffee. If you’re looking for something more filling, they make a great dessert after a low-carb dinner like grilled chicken with roasted vegetables or a big leafy salad with avocado and olive oil dressing. You could also crumble them over some sugar-free vanilla ice cream or full-fat Greek yogurt for an easy dessert. For an afternoon snack, pair them with some cheese cubes and nuts to keep things balanced and satisfying.

Storage Instructions

Store: Keep your keto chocolate chip cookies in an airtight container at room temperature for up to 5 days. They’ll stay nice and chewy if you tuck a piece of bread in the container with them, which helps maintain moisture.

Freeze: These cookies freeze really well for up to 3 months. Just layer them between parchment paper in a freezer-safe container or bag. You can also freeze the dough as individual cookie balls, then bake them fresh whenever a craving hits.

Enjoy: Frozen cookies thaw quickly at room temperature in about 20 minutes. If you want them warm and gooey again, pop them in the oven at 300°F for just a few minutes or microwave for about 10 seconds.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 14-18 g
• Fat: 62-70 g
• Carbohydrates: 60-70 g

Ingredients

• 1 1/4 cups almond flour (I always use King Arthur for a fine, cake-like texture)
• 4 tbsp chocolate chips (I prefer Lily’s dark chocolate for best keto flavor)
• 2 tbsp powdered sugar
• 1/4 tsp salt
• 1/8 tsp baking soda
• 0.25 tsp xanthan gum
• 3 tbsp coconut oil (melted and cooled slightly)
• 1 1/4 tsp vanilla
• 1 oz milk

Step 1: Prepare Mise en Place and Preheat

• All ingredients

Preheat your oven to 325°F and position the rack to the center.

While the oven heats, measure out all your ingredients into separate bowls or ramekins—this takes just a few minutes and ensures smooth, uninterrupted baking.

Slightly cool the melted coconut oil so it’s warm but not hot when added to the dough.

Step 2: Combine Dry Ingredients

• 1 1/4 cups almond flour
• 2 tbsp powdered sugar
• 1/4 tsp salt
• 1/8 tsp baking soda
• 0.25 tsp xanthan gum

In a medium bowl, whisk together the almond flour, powdered sugar, salt, baking soda, and xanthan gum until evenly combined.

The xanthan gum is a binder in keto baking, so whisking it well prevents clumping and ensures it distributes evenly throughout the dough for better texture.

Step 3: Mix Wet Ingredients and Combine with Dry Mixture

• 3 tbsp coconut oil
• 1 1/4 tsp vanilla
• 1 oz milk
• dry ingredient mixture from Step 2
• 4 tbsp chocolate chips

In a small bowl, whisk together the cooled melted coconut oil, vanilla, and milk until smooth.

Pour the wet mixture into the dry ingredient mixture from Step 2 and stir until just combined—you should have a thick, cookie dough consistency.

I prefer to fold rather than overmix at this stage, which keeps the texture tender.

Gently fold in the chocolate chips last so they stay intact.

Step 4: Shape and Bake the Cookies

• cookie dough from Step 3

Scoop the dough onto a baking sheet in small mounds, spacing them about 2 inches apart—these cookies won’t spread much, but the space helps them bake evenly.

Bake on the center rack for 10-12 minutes, until the edges are set but the centers still look slightly underbaked.

They’ll continue to firm up as they cool, so don’t overbake or they’ll become dry.

Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for about 10 minutes—this gives them time to set without becoming brittle.

Transfer them to a wire rack or plate to cool completely.

They’ll have a tender crumb inside with slightly crispy edges, the hallmark of a great keto chocolate chip cookie.

Best Keto Chocolate Chip Cookies

Delicious Best Keto Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 12 cookies

Calories 850 kcal

Ingredients

  

• 1 1/4 cups almond flour (I always use King Arthur for a fine, cake-like texture)
• 4 tbsp chocolate chips (I prefer Lily's dark chocolate for best keto flavor)
• 2 tbsp powdered sugar
• 1/4 tsp salt
• 1/8 tsp baking soda
• 0.25 tsp xanthan gum
• 3 tbsp coconut oil (melted and cooled slightly)
• 1 1/4 tsp vanilla
• 1 oz milk

Instructions

 

• Preheat your oven to 325°F and position the rack to the center. While the oven heats, measure out all your ingredients into separate bowls or ramekins—this takes just a few minutes and ensures smooth, uninterrupted baking. Slightly cool the melted coconut oil so it's warm but not hot when added to the dough.
• In a medium bowl, whisk together the almond flour, powdered sugar, salt, baking soda, and xanthan gum until evenly combined. The xanthan gum is a binder in keto baking, so whisking it well prevents clumping and ensures it distributes evenly throughout the dough for better texture.
• In a small bowl, whisk together the cooled melted coconut oil, vanilla, and milk until smooth. Pour the wet mixture into the dry ingredient mixture from Step 2 and stir until just combined—you should have a thick, cookie dough consistency. I prefer to fold rather than overmix at this stage, which keeps the texture tender. Gently fold in the chocolate chips last so they stay intact.
• Scoop the dough onto a baking sheet in small mounds, spacing them about 2 inches apart—these cookies won't spread much, but the space helps them bake evenly. Bake on the center rack for 10-12 minutes, until the edges are set but the centers still look slightly underbaked. They'll continue to firm up as they cool, so don't overbake or they'll become dry.
• Let the cookies cool on the baking sheet for about 10 minutes—this gives them time to set without becoming brittle. Transfer them to a wire rack or plate to cool completely. They'll have a tender crumb inside with slightly crispy edges, the hallmark of a great keto chocolate chip cookie.