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You read it right, Low Carb/Keto Chocolate Chip Cookies and I'm not talking about cookies that taste like they are low carb but cookies that are so good you can barely tell! These cookies have made eating low carb an absolute breeze for me and my hope is that it will do the same for you.
These cookies are based off of Karlynn's full sugar Crispy Chocolate Chip Cookies, which are her favourite.
How to Make Low Carb/Keto Chocolate Chip Cookies
You might as well print this and tape it to your fridge because this is one recipe you are going to want to have easily accessible. These will become an absolute necessity to have around and make keto far, far easier to stick to.
What You'll Need
- 1 1/2 cups almond flour
- 1/2 tsp xantham gum optional
- 1/2 cup salted butter softened
- 1/2 cup Lakanto Natural Sweetener (White)
- 1/4 cup packed Lakanto Monkfruit Sweetener (Golden)
- 1 1/2 tsp vanilla
- 1 large egg
- 1 cup low carb chocolate chips (such as Lily's Dark Chocolate Baking Chips)
Getting Started
- Pre-heat your oven to 375°F.
- Whisk together your almond flour and xantham gum in a medium bowl.
- Cream together your butter and sugars for 5-6 minutes. This is the secret to getting these cookies just right, You have to beat the replacement sugars into the butter extremely well!
- Add in the egg and vanilla, mixing thoroughly.
- Beat in the flour mixture.
- When that is done, fold in the chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
- Flatten each of them with the palm of your hand. The dough is slightly wet but shouldn't stick to your hand.
- Bake at 375 degrees for 9-11 minutes, until very golden brown.
- Remove from the oven and loosen each cookie from the parchment paper if needed ( you would be surprised how they can stick) then let the cookies cool completely on the cookie sheets.
- Keep the cookies uncovered to keep their crispness. We will just put them into a container without a lid.
Remember, you want to beat the replacement sugars into the butter very well in order for these to come out looking (and tasting) as amazing as they do.
Tips for Making The Best Keto / Low Carb Chocolate Chip Cookies
- It's incredibly important to use the exact replacement sugars we're recommending for this particular recipe. While I do realize there are numerous alternatives, I highly recommend trying the ones I recommend first and then if you decide to switch things up, you can compare the taste differences and decide which you prefer.
- There are numerous types of low carb chocolate chips you can try but Lily's Dark Chocolate Baking Chips (linked to above and in the recipe card) are what we used for this particular recipe.
- Make sure to line your baking tray with parchment paper as these CAN stick and I wouldn't want them to not turn out properly for you as they are so worth it.
Don’t Forget to PIN THIS RECIPE to your LOW CARB DESSERTS board and remember to FOLLOW ME ON PINTEREST!
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 xantham 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
- Pre-heat your oven to 375°F.
- Whisk together your almond flour and xantham gum in a medium bowl.
- Cream together your butter and sugars for 5-6 minutes. This is the secret to getting these cookies just right, You have to beat the replacement sugars into the butter extremely well!
- Add in the egg and vanilla, mixing thoroughly.
- Beat in the flour mixture.
- When that is done, fold in the chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
- Flatten each of them with the palm of your hand. The dough is slightly wet but shouldn't stick to your hand.
- Bake at 375 degrees for 9-11 minutes, until very golden brown.
- Remove from the oven and loosen each cookie from the parchment paper if needed ( you would be surprised how they can stick) then let the cookies cool completely on the cookie sheets.
- Keep the cookies uncovered to keep their crispness. We will just put them into a container without a lid.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Myra says
Can you substitute xylitol or stevia type sweeteners for the sweeteners you used? Would they be equal amounts? Thanks!
Mike Johnston says
You can but the “brown sugar” kind of flavor won’t really be there. If you do, make sure to beat the sweeteners into the butter VERY well when preparing.
Kathy says
Hi! Is the nutritional info per cookie? Also, sre the carbs listed net carbs? They look so good! Excited to make these!!! Thanks!!
Mike Johnston says
Yes it should be per serving. The carbs listed are based on the recipe plugins calculator and a third party nutrition site. It doesn’t show me if there’s fiber or sugar alcohols so to be honest I’m not sure.
Kathy Harlan says
These chocolate chip cookies are great! The only addition was I added 1 teaspoon of molasses and some chopped walnuts. These are also one of the lowest calorie cookies that I have found which means I can have 2 if I want. Thanks ever so much!
Jan says
I’ve been looking for a crispy keto cookie and this one fits the bill! Very pleased! Thank you