Summary:

These easy chocolate chip cookies are soft and chewy, with densely packed chocolate chunks. They're made using almond flour and a sugar-free sweetener to minimize carbs.

Chocolate Chip Cookies

5 from 17 votes

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Prep: 30

Cook: 20

Yield: 20 servings

INGREDIENTS

▢ 2 cups almond flour (Note 1)
▢ 1 large egg
▢ 4 ounces sugar-free chocolate, finely chopped (Note 2)
▢ 1/2 cup powdered erythritol sweetener (Note 3)
▢ 1/4 cup unsweetened almond milk (Note 4)
▢ 3 tablespoons salted butter, softened to room temperature
▢ 1 teaspoon vanilla extract
▢ 1/2 teaspoon baking soda

INSTRUCTIONS

Mix Ingredients: Use electric hand mixer to beat egg in mixing bowl until well-mixed, 1 to 2 minutes on low speed. Add softened butter, sweetener, and vanilla, then beat for 1 to 2 minutes on low. In separate bowl, stir together almond flour and baking soda until well-mixed.
Make Dough: Combine bowls with wet and dry ingredients, and beat together until just starting to form into cohesive dough. Add almond milk and stir with wooden utensil until dough absorbs milk and becomes moist. Stir chocolate chunks into dough until evenly distributed. Refrigerate dough for about 20 minutes.
Prepare Equipment: Preheat oven to 350 F. Prepare baking sheet lined with parchment paper or nonstick baking mat.
Form Cookies: Shape dough into 20 balls, about 1 to 2 inches in diameter, using hands to roll into smooth balls. Place on baking sheet 1 to 2 inches apart from each other. Flatten balls into cookie shapes (Note 5).
Bake Cookies: Bake at 350 F until cookies start turning light brown on top, about 20 minutes. Start monitoring after 15 minutes of baking and remove when done. Cookies will be soft after baking; cool for 10 minutes, then serve (Note 6).

NUTRITION

Makes 20 Servings

Amount Per Serving (1 cookie):

Calories 110 (81% from fat)
Total Fat 10g	15%
Saturated Fat 3g	14%
Cholesterol 14mg	5%
Sodium 20mg	1%
Net Carb 1.5g
Total Carb 5g (Note 7)	2%
Dietary Fiber 3.5g	14%
Sugars 0.5g
Protein 3g

Vitamin A 2% · Vitamin C 0% · Calcium 3% · Iron 4%

PHOTOS

making dough for low carb chocolate chip cookies

freshly baked cookies on parchment paper

chocolate chip cookie with bite taken out

NOTES & TIPS

(1) Almond Flour. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.

(2) Chocolate. 4 ounces weight corresponds to about 1 cup finely chopped. I use Lily’s sugar free 55% dark chocolate bars, sweetened with stevia and erythritol, with 4g net carbs per 40g serving. You can use a different chocolate — such as 40% milk chocolate for a sweeter taste — just know that the nutrition information will vary based on what you use. The chocolate should be chopped up finely, similar to the size of chocolate chips, so that they can be evenly incorporated into the cookie dough. I like to use a variety of sizes — some smaller than chip size, some a bit larger — so that every once in awhile you get a large bite of dense chocolate goodness.

(3) Sweetener. I use powdered erythritol, which doesn’t affect blood sugar or insulin, making it ideal for anyone doing low carb or keto baking. I buy granulated erythritol online and then use a Nutribullet to pulverize the granules into very fine powder. I find that the powdered version is more easily absorbed into mixtures and batters for baking. If you substitute it with another sweetener, note that erythritol is only about 70% as sweet as regular sugar and substitutes like swerve, so you’ll need to adjust the amount of sweetener for the same effect. Don’t substitute with liquid sweeteners because that will alter the ratio of wet to dry ingredients.

(4) Almond Milk. Almond milk is used for its fewer carbs compared to dairy milk. You can substitute with other nut milks, ideally unsweetened and plain. Find them in the refrigerated fresh milk section in U.S. grocery stores. To determine if your nut milk is unsweetened, look at the carton’s nutrition facts — it should only have 1 gram of total carbs per 1 cup serving. Anything more than that and it’s likely sweetened with added sugars.

(5) Forming Cookies. These cookies hardly spread out when they bake. Their shape and size after baking is about the same as before. The only difference is their light brown color and slightly puffier appearance. Make sure that you mold the dough to your desired shape and smooth out any rough edges.

(6) Serving / Leftovers. These cookies are amazing fresh out of the oven. Still warm, soft and gooey with chocolate. If the cookies have cooled to room temperature, microwave them for 10 to 15 seconds or until warmed, for a similar effect. Leftovers can be stored in a covered container at room temperature, and warmed before serving.

(7) Carbs. The nutrition calculation assumes you are using erythritol or a similar sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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newest oldest most voted

Suzy

These are amazing! I made them for my sister who was on Keto for a time, and I still make them for my kids because they say they’re the best!
I do make a few modifications though: I don’t chill the batter, so I add an extra 1/2 cup of flour or so, and I only bake for 10 minutes.
I use regular organic whole milk, regular organic mini chocolate chips, and I’ve tried a few sweeteners: organic cane sugar, THM Gentle Sweet, but my favorite was with Xylosweet!
Fantastic recipe, thanks so much!!

Nicole

THIS recipe is spot on. My cookies came out THICK and JUICY 🙂

I followed the recipe as it is though, I did substitute almond milk with vanilla soy milk and added a small handful of crushed macadamia along with the dark chocolate… Still delicious. (And I’m picky)

Karen Grady

Can you freeze them after baking?

Patty

Yum! I made these cookies to replace keto cookies I’d been buying. These are far superior in taste!
The texture is soft and very much like a muffin top. I did tweak the recipe in that I substituted coconut oil for the butter, 1/4 cup pecan flour for the same amount of almond flour, Swerve for the sweetener, heavy whipping cream for the almond milk, and I added a handful of chopped pecans.

Delia Narvaiz

Wonderful. too good but so bad because I don’t know how to stop myself.

Sandy Irish

Another great recipe, my third one from this site and I am thrilled. The pumpkin cheesecake and Chocolate PB balls are great ones too.

Judy B

I love chocolate chip cookies and these are the best I have found that are low carb! These are a keeper! I appreciate your explaining the difference between erythritol and Swerve. A lot of others don’t do that. So I finally turned my erythritol into powdered. Easy. I see some people mention monkfruit as a sweetener. I have never tried it but wonder if you have? Another time, I might add some walnuts or pecans to them which I think should work fine.

Julia

Hi Judy! I have tried monkfruit by the Lakanto brand, which is not pure monkfruit but actually a blend that’s mostly erythritol. I think I tried their classic granulated version, which is a 1:1 substitution for sugar. It worked well, but I usually prefer using sweeteners that are confectioners (powdered) instead of granulated. These days, I am mostly using Swerve Confectioners as my go-to sweetener.

Thanks Julia. I too find the confectioners seems to work better for baking. I usually use Serve too but wondered about monkfruit when I saw somebody that swore by it.

June

Best choc chip cookie I’ve yet found❣️❣️❣️

joyce

I just made these and they were pretty easy and quick with a good shape. They didn’t crumble however they tasted a little drier than I would like. I am wondering if it is because I substituted 1/2 of the c of almond flour with 1/2 c coconut flour.

That’s likely the reason since almond flour and coconut flour are not equal substitutions. Coconut flour is a lot more absorbent than almond flour.

Lynn

What do you think about adding brown sugar extract?

Samten

I split the 1/2 cup of erythritol with 1/4 cup coconut sugar, which gives a brown sugar taste. Quite lovely.

Karen

These are yummy! I used cream instead of almond milk and almond extract they turned out great. This recipe is a keeper!

Cristine

Can I use stevia or maple syrup? That’s all I have at home. I kinda don’t like using the other sugar alcohols either..

Is it dry or liquid stevia? Alternate sweeteners should work in this recipe; my only concern is that it throws off the ratio of wet to dry ingredients, resulting in a batter that’s too thick or too wet.

Ally

I think I screwed up somewhere! Mine wouldn’t form into a cohesive dough at all..they were like the consistency of moist sand lol…where did I go wrong?
…I am thinking was it because I used granular swerve instead of confectionary? I overlooked that “powdered” part…do you think that could have made the difference?

It could be the granular vs confectioners, but I don’t think it would’ve made such a noticeable difference. Maybe it was almond flour? Make sure you’re using almond flour and not ground almonds which isn’t fine enough. FYI the recipe uses pure erythritol, which is not a 1:1 substitution for swerve. Pure erythritol is only 70% as sweet as sugar, and Swerve measures the same as sugar. So you should measure out less sweetener for swerve.

Sara

These came out fantastic! The taste and texture reminded me a bit of macaroons which I love. Mine only needed 15 minutes in the oven. They were still soft the next few days too. I used a Simply Lite dark chocolate with almonds bar so there were bits of chopped almonds in the cookies too.

Michelle Pojah

Mine aren’t brown like that but very pale. Do you know what I could have did wrong?

That’s odd. Can you double check the list of ingredients to see if you used the exact amount listed?

Brenda

I am certainly going to try this but was wondering if I could use coconut oil instead of salted butter. If I can use coconut oil then would I need to add salt?
Looking forward to having a cookie that works with our Keto diet. Thank you for your help and advice. God bless. Brenda

Hi Brenda! I haven’t tested this recipe with coconut oil instead of butter, so I can’t say how it will turn out. This recipe uses softened not melted butter, so I don’t think coconut oil will be a 1:1 replacement.

Julie Crispin

These are freekin outstanding!!!!!
PERFECTION
OMG!!!!!
Make these!!!!!

Redsnapperuk

Just made this for the first time and so far so good. Just waiting for them to cool down and scoff!! Ha ha ha. Thank you for sharing!

Mar

Can’t wait to try these! Does it have to be “blanched” almond flour?

“Blanched” means that the almond skins are removed. The majority of almond flour you’ll find in U.S. stores are blanched almond flour, because people prefer the lighter color and appearance when using it for baking. What kind of almond flour are you considering?

Monique

These were absolutely AMAZING in my opinion.

Stefanie

How much sugar to use if using stevia?

I don’t recommend using stevia. Use powdered erythritol instead.

Jeff

Easy recipe! The only change I made was heavy cream instead of almond milk for the fat content. Cookies are moist and don’t crumble. However, I entered the ingredients to my App and got different values for carbs and fiber, 10.7/2.8, respectively and 118 cals each. The heavy cream would make the difference in calories but not carbs. Just my .02. I will bake these again!

Jeff, did you include erythritol in the net carb count? Erythritol shouldn’t be included because your body can’t digest it (just like how fiber isn’t included). I also used low carb chocolate from Lily’s (they use erythritol in their chocolate), which has fewer carbs than typical chocolate. There’s a paragraph above the nutrition box where I explain this in more detail.

Valerie

They passed the husband test! I’ve tried numerous keto cookie recipes and this is the first one he liked. Good texture and flavor. I used Swerve and cut back on the almond milk. Thanks! Will makes these again.

Maria

Is there any substitute for the almond flour? especially for people with potential allergies? I’ve been trying to find something. I don’t think I can use Flax by itself, even the golden ground flax seeds.

Unfortunately, almond flour is required for this particular recipe. I haven’t experimented with an alternate type of flour for those with allergies, so I can’t speak to how you would substitute with something else. I would suggest searching for recipes that use coconut flour.

Thank you. I will let you know!

David

You can mix coconut and almond flour

Stacey

Are these supposed to be sweet? They were a little sweet but I wonder if I added enough Swerve? I used just shy of 1/3 cup of powdered kind. Also I used unsalted butter, should that matter?

The unsalted butter shouldn’t matter much. What kind of chocolate chips did you use? That would affect the sweetness the most. As mentioned in the recipe above, I used 55% dark chocolate.

Chocolate Chip Cookies