Almost too good to share: These keto chocolate chip cookies are the perfect combination of soft chewiness with a crunchy edge. You'll never guess they are sugar free! Perfect for gluten free and low carb diets.
It's been grey here the past few days, which has made me crave comfort food. You all know I have a bit of a sweet tooth. And in my opinion, there is nothing more comforting than a freshly baked cookie.
The reason for their popularity in our house was not just the simple fact that everyone likes chocolate chip cookies. No! They beat all the chocolate chip cookies in the neighbourhood because of my mum's secret ingredient: double (heavy) cream. It makes the taste and texture richer, creamier and infinitely more yummy.
I am proud to say this is absolutely the best keto cookie recipe!
Here are the ingredients you'll need to make low carb chocolate chip cookies:
- Almond flour - I used a super-fine almond flour. If you're using ground almonds, just add an additional 2 tablespoons.
- Heavy cream - That's double cream in the UK
- Sugar substitute- I used a granulated erythritol monk fruit sweetener blend.
- Vanilla extract
- Chopped dark chocolate. I settled on 90% dark chocolate. As half a bar (50g) is distributed between 10 cookies, the carb and sugar content is kept low. You can also use sugar free chocolate or sugar free chocolate chips.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
First, you add your almond flour, egg, cream, butter, vanilla extract and granulated sweetener into a bowl.
Mix everything with a fork in a large bowl - it comes together really easily. Let the batter sit for a few minutes to let the flour absorb the moisture.
Now, chop your chocolate. Any chocolate with a cocoa solids content of 85% and above is fine. I like using 90% Lindt.
Another alternative is using sugar-free chocolate chips. Lily's stevia sweetened dark chocolate chips, Lakanto or Choczero are popular in the US.
Want to make your own sugar free chocolate chips? Check out this easy recipe from my blog!
Fold the chopped chocolate into the cookie batter. Now's a good moment for a little taste - adjust your sweetener if you wish 🙂
Roll the batter into little cookie dough balls (or portion them with a cookie scoop) and place on a baking sheet. The dough will still be a tad soft and sticky.
TIP: Use baking/parchment paper to prevent the cookies from sticking. I had run out, so I greased the tray with butter.
Flatten your low carb chocolate chip cookies with your hand. They should be about ½ centimetres thick. Then bake in the oven for around 13 minutes.
Baker's TOP TIPS
As almond flour does not contain gluten, low carb cookies are always softer than their wheaten counterparts. The browned edges still have a lovely crunch though.
The mixture makes 10 cookies with a diameter of around 6 centimetres. (I tried so much of the dough we only ended up with 9!)
Keto cookies are really soft and fragile when fresh out of the oven. DON'T WORRY. They firm up as they cool down.
There are a few options to make keto chocolate chip cookies crispier:
1. Simply leave out the double / heavy cream.
2. Flatten them more! The thinner your cookies are, the crispier they will end up.
3. Bake them for longer. You want the edges to be golden-brown. Consider placing aluminium foil over the cookies so they don't burn and add another few minutes to the oven time.
4. Turn off the oven when they are done and prop the door open with a wooden spoon. Then you leave the cookies in for longer. The air circulating around them will help them to continue crisping up.
Don't miss out on the cream! It helps with the chewiness.
Make the cookies larger and thicker. This way, the centre stays lovely and chewy.
Watch out that your cookies do not brown much. Take them out as soon as the edges start to turn golden!
Consider replacing the erythritol with xylitol or allulose. Especially allulose is great for soft baked goods.
Coconut flour chocolate chip cookies: Use 40g or ⅓ cup of coconut flour instead of the almond flour. Coconut flour absorbs a lot more moisture than almond flour, that's why you need less of it. You may want to add ½ a teaspoon of xanthan gum to make them a little firmer.
Extra fluffy cookies: Add ½ teaspoon of baking powder or ¼ teaspoon of baking soda.
Dairy-free: Use coconut oil instead of the butter.
No egg: This low carb chocolate chip cookies recipe also works without the egg! The end result is crispier (but also more fragile when hot). Add an extra splash of cream to loosen the dough.
Pinch of salt: Adds even more flavor to the cookie dough.
- Keto Peanut Butter Cookies - This easy peanut butter cookie recipe is so delicious.
- Low Carb Keto Shortbread Cookies - elegant thin cookies made with coconut flour.
- Keto Sugar Cookies - So crunchy!
- Sugar Free Walnut Cookies - These are wonderful with a cup of coffee or tea.
- Almond Butter Brownie Cookies - Fudgy!
- Keto Macaroons - For all fans of coconut
... and if you're after a classic chocolate cookie, you MUST try my soul-satisfying keto chocolate cookies!
Made these low carb chocolate chip cookies? Give them a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates.★
Low Carb Keto Chocolate Chip Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup almond flour 100g (to my UK readers - ground almonds work well here, just add another 2 tbsp)
- 1 medium egg
- 2 tablespoon double/heavy cream
- 2 tablespoon butter unsalted, VERY soft
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
- ⅓ cup chopped dark chocolate 50g (85% cocoa solids minimum or sugar free), or sugar free chocolate chips
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- Combine all ingredients apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture.
- Chop your chocolate and stir into the dough.
- Form dough balls with your hand or spoon the mixture on a baking sheet lined with baking paper. Press down into the desired shape (cira ½ cm thick).
- Bake for circa 13 minutes or until the edges are golden. The cookies are soft when straight out of the oven but firm up as they cool down.
The recipe for keto chocolate chip cookies was first published in September 2016. It has since been updated.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
These, honestly, are the best low carb cookies I've ever made. I followed your suggestion in one of the comments in this thread, about subbing butter for the heavy cream and using an egg white instead of a whole egg, for a crispier cookie. I didn't have high hopes because almond flour cookies very rarely crisp up. But I made them that way, anyway. And while they weren't as crispy as I would have liked, they were still a very pleasant surprise. And were crisp enough to not fall apart after a dunk in a glass of milk. I consider that a huge almond flour cookie win. I also used a monfruit golden brown sugar because it was the only sweetener I had on hand when I made the cookies. A sprinkling of finishing salt when just out of the oven, and they were low carb cookie perfection. Seriously. They were delicious.
So glad you thought they were a win!
Easy recipe to follow, thank you! I added cinnamon, chia seeds, chopped hazelnuts and almonds; skipped the cream and chocolate chips but used one big chocolate chip on top to flatten the cookie. Left in the oven for 20 mins for a crispier texture; the batter made 12 cookies and they taste delicious! Next time I'll leave the dough in the fridge for a while since this batch was too sticky and hard to scoop or shape. Thank you again!
Have made this recipe a couple of times. My husband who is not keto asks for it. I made a few changes the last time I made them; I tripled the recipe but not the chocolate, found that the amount originally was too intense, added walnuts, added 1 Tbs oat fiber and refrigerated the dough about an hour to firm up. Here in Belize everything melts if you don't. Had to bake 15 minutes but came out perfect. Have used other recipes from your website and all are great. Thank you!!!
So glad you're enjoying the recipes!
I am new to sugar free living and ice just made these and (swapping the butter for coconut oil) and using 85% dark chocolate from Lidl. They were amazing. Thank you so much. I’ve also tried your vanilla ice cream recipe which was great too! Covering them with foil and baking for a bit longer for me the perfect crispy edge and soft centre!
So glad you like the cookies!
I needed to put some extra almond flour and let them some time extra in the oven + oven open to make the cookies crispier. They were really delicious!
Hi, thanks for all your cookie recipes - in keto cookie heaven today! I plugged this recipe into my Carb Manager app and it came up with much higher net carbs, 4g, I can’t work out why. Also the dough was very wet, not a thick cookie dough as expected. They took closer to 18 mins to brown at all and remained very soft. The flavour, however, is outstanding. I’ll try again but sub in a little coconut flour to try to dry them out a bit. Despite textural problems this is still a delicious recipe, thanks.
Hi Elly, you would have to go through your individual ingredients to work you where the highest carb count is. I use the carb calculator of the keto diet app. Glad you enjoyed the recipe!
This recipe is great! It was my second attempt to make them, first batch was quite wet and I added way more almond flour, this time I swapped it for 20g vital wheat gluten and I must say it's hit! It gave them this chewines and crispness that standard chocolate cookies has. Of course it makes them unsuitable for gluten free dietes, but luckily it's not a case for me.
Hi Weronika, thanks for letting us know your tweaks!
Delicious, but somehow I couldn't get that gorgeous dough you made... probably the super fine almond flour I used. Everything was far too sticky to even get a spoonful out. Doubled the flour (mine is extremely low carb, thank God!) and then it did turn out fine. Will make them lemon-flavored next time! I prefer some good ole carb free lemon skin and juice over choco chips. Much luv from Spain! 🙂 x
Really enjoyed these. Made them with coconut flour because that’s what I had in.
Glad you made the recipe work for you!
Have you ever tried baking in an air fryer oven?
I haven't yet, but I'm sure it would work great. It may bake a little faster.
I’ve been using an air fryer for 6 months now. I absolutely love it! I haven’t tried baking anything in it but all these great Keto recipes are making me really interested in baking cookies in it. Love this site!
Tried this out last night and followed exactly but without the cream and used stevia instead of erytherol as wanted them crispier... came out perfect and were still soft in the middle. Great simple recipe! Thank you! I used 90% dark chocolate... will probably use 85% next time to lessen the bitterness slightly. First time baking with almond flour.
I think this texture is perfect. Smaller portion and I was concerned it would be gritty since I didn't use xantham gum. Only thing, with no salt not baking powder/soda, I needed more salt. I'll figure out how much later. Maybe half salted butter to half unsalted. That may be enough.
Yes, that sounds good. Or sprinkle a pinch of sea salt over the tops.
I only have coconut flour and coconut sugar, can I use these instead?
You could try with 1/3 the amount of coconut flour. But do consider using the recipe for my instead and add chocolate chips to them!
Hi Katrin: This was the third chocolate chip recipe I tried and it is the best. My batter made 16 cookies using heavy cream and cookie scoop. I'm in the USA so finding Lily's chips was easy. I want to try making them crispy vs chewy next time. Well done & thank you.
So glad you like the recipe!
Hi, just wondering for this recipe, instead of the butter could I use coconut oil? TIA
Yes, that would work as well.
Just made these (scaled down to half the recipe as I only had 125g of ground almonds in) and they were delicious! I used evaporated milk as another reviewer suggested as I had no cream. It all worked brilliantly. I have been looking for erythritol recipes and this was perfect. So easy and light and just the right amount of sweetness. I love anything with dark choc and used 85% dark only 11g of sugar per 100g. Thank you so much for the great recipe. Will definitely make the full amount next time as they are not going to last long this time!
I would love to try to make these cookies However have cholesterol issue. What would your recommendations be for butter and heavy cream replacement (coconut products are not good either). Thanks
Hi Maria, you can't make soft, tasty cookies without a fat. I have a great recipe for crispy walnut cookies which you may want to try instead.
Use unsweetened baking chocolate. It's inexpensive. No need to buy overpriced sugar-free chocolate.
How do you sweeten it?
I have the bars?
Maybe chop and then add some butter and sweetener?
I made these cookies last night. I made a few adjustments. I have no heavy cream, used evaporated milk. I also added Serve brown sugar. I found sugar free chocolate chips in Walmart. These cookies are incredible. They're even better today and the chips have softened a bit. Thank you so much Katrin. I have done so many searched for sugar free sweets. You recipes are the best
Yes, I also found these chocolate chip cookies just keep on getting better! Almond flour does that often 🙂
FYI, when you change the ingredients to 2x the almond flour doesn't re-calculate to 2 cups.
Yes, the plugin only converts the first numbers...
I have a truvia brown sugar. Can I use it in this recipe? How much would you suggest? The conversion chart says to use half the amount you would use for regular brown sugar.
If it's twice as sweet as sugar, then it's half the amount I put for erythritol as well.
Janet M Watson
Kim, I don't know where you live. Swerve (sugar free) has their own brown sugar. It is incredible. You won't believe it's not sugar
Thanks for this great information! Love all the comments people write. I am not a baker so I’m grateful to everyone for all your help.
Hi Katrin, how do you calculate your nutritional information?
Hi Suki, I used to use the free calculator on sparksrecipes.com, but now I use the calculator in the keto diet app. Both are good 🙂
Hi are the nutritional stats per biscuit or per batch?
I always calculate per cookie / serving.
Hi. We tried these today and love them. Are the 3.6g of carbs the net value per cookie please?
Hi Sarah, the cookies are 1.8g net carbs each (3.6g total carbs minus fibre).
I made them today, my 1st try with keto cookies. I got 15 small cookies. I used Splenda as a sweetener and around 3 extra full big spoons almond meal. Plus some lemon zest and ready chocolate chips (with no sugar).
I put the dough in the freezer for 5mnts as it was too soft.
I think we can add some nuts with the chocolate chips. Or decorate with them on the top?
Yes, adding nuts would be delicious!
These are excellent cookies. They don't even require baking powder! Thank you!
Hello. Could stevia be used as sugar instead?
Thanks for the recipe.
Of course. If you use granular stevia, check that it's a 1:1 sugar replacement. If you use stevia drops, calculate how much you need (mine is equivalent to 1 tsp of sugar per 4 drops)
is the carb count before or after taking out the fiber?
It's the total carbs. You have to deduct the fibre to get the net carbs. 🙂
I wanted a crispier cookie but wanted to see what the heavy cream did so I added 1 Tbsp instead of 2. I also added a pinch of salt and a large egg instead of medium because that's what I had on hand. I liked them.
They weren't supper crispy like the old regular/non-keto cookies but the almond flour taste was more subtle. I've tried other recipes and I don't like how overpowering the almond flour taste is.
I will say the dough was very sticky to work with, but I still got 9 good size cookies with this recipe.
Definitely my new go to.
For a cookie that is crispy through and through I would replace the cream with more butter and use only the egg white. Also, thin and flat is the way to go, plus let them brown properly (and then cool fully).
I put these in the oven for 11 minutes while I went to peg my washing out. When I came in to check them they were far too well done. They tasted burnt
What a shame! Try baking on a lower shelf next time so they don't burn as quick. Or use a slightly lower oven temperature
They were still delicious though. I am going to make 20 next time & I will put them on a lower shelf & a slightly lower temperature. Thanks for the recipe
looks great thanks!
so question here.. why couldn't we ADD gluten?
#1 it's a protein, sure from wheat, but as a protein would not trigger insulin
for gluten=intolerant folks could omit
You can add to these chocolate chip cookies whatever you want 🙂 I avoid wheat myself, so you won't find any gluten on this website 🙂
can you use oat flour instead of almond flour (nut allergy!)
I think you probably could. Check if you need to use the same amount though or maybe a little less.
what about a Soya cuisine (Alpro / plant based cream alternative) instead of heavy cream? Have anyone tried that?
A reader once tried it in another recipe (the required regular yoghurt I believe) and the result was watery. I would just leave out the cream altogether, maybe increase the butter a little.
How about almond cream? That should work, right? I used normal cream since its hard to find double cream here in Germany and the Xanthan (which is suggested with the coconut flour) I replaced with Konjac Powder. I had to add extra cream because the batter was a bit dry.