Soft and chewy, these keto chocolate chip cookies have only 2g net carbs per cookie! These are a favorite on my blog, and in my house. Bonus they’re sugar-free, paleo-friendly, and have a nut-free and egg-free option! It took a few tries, but I tell ya, they’re the best, and we’re hooked. People are always messaging me to thank me for this recipe. After many attempts, they finally found the perfect keto chocolate chip cookie.
Table of Contents
I got close with my Giant Low Carb Cookies… Have you seen that recipe? The look, the flavor is spot on but the texture is actually best the next day. I’m realistic, I’m honest. I know the perfect cookie is hard to come by. So when I tell you that THIS IS IT. I am not fucking around. These gluten-free, sugar-free, low-carb chocolate chip cookies are a favorite for anyone who makes them.
These chewy chocolate chip keto cookies are one of the most popular recipes on the blog, second to the Avocado Brownies. They use almond flour, ghee, one egg, and the secret ingredient: gelatin. The result is a soft but dense cookie with a nice chew. The pools of melty chocolate are a bonus! Everyone, even non-paleo boyfriends and spouses… mine included… LOVE these. The magic is in the ingredients!
- You want to use almond flour or almond meal that is made from blanched almonds, meaning they don’t have their skin. It will look beige, not speckled with brown. This is important for texture too.
- These days most almond meal is fine ground, some bags so say it, a fine ground flour will make smoother cookies.
- You can use ghee or coconut oil, butter or lard, any saturated fat will do.
- The sweetener is your choice too! I use a keto sweetener, like Lakanto Golden, but coconut sugar works well.
- I really like chopped-up dark chocolate for cookies, it creates those big melty pools. Choosing chocolate that doesn’t have added lecithin in it will also result. Chips will usually not melt in cookies.
- The gelatin in here, as well as the denseness of them, is what makes them chewy. They’re not a crispy or bendy cookie. They’re like Soft Batch cookies! I use pastured beef gelatin but Knox will work too, as long as it’s powered.
Egg Free Keto Chocolate Chip Cookies
Need the egg-free recipe? Mix one tablespoon of flaxseed meal with one tablespoon of water and let it sit to get thick and gelatinous for about 5 minutes. Use that as your egg. The adorable Sadie from Goodies Against The Grain made them like this and they turned out beautifully! I’ve since made them with a flax egg and it works well.
Nut-Free Keto Chocolate Chip Cookies
I’ve developed a nut-free keto cookie, a version of these cookies that is just as good as this one, the recipe is in my best-selling cookbook, Made Whole. What you do is use 2 eggs and use 1/3 cup + 2 tablespoons coconut flour. That’s it. The rest of the recipe stays the same!
Step by Step Keto Cookies
Start by whisking the egg vigorously. Then you add in the melted ghee, vanilla and sweetener and mix well. Then you add in all of the dry ingredients.
Use a spatula to make a dough, it will be a very thick, almost dry dough. Add in the dairy free milk and fold and mix until it comes together. Add in the chocolate and fold it in.
Shape one inch balls with the dough, place it on the sheet pan and gently flatten. Repeat with all of it. Bake for 15 minutes. Let cool and dig in!
Looking for more free recipes?
One bowl and 15 minutes to the BEST Keto Chocolate Chip Cookie!
- 1 large egg
- 3 tbsp melted ghee (coconut oil or softened butter)
- 1 tsp vanilla extract
- 1/3 cup Swerve Sweetener, Lakanto (or coconut palm sugar for paleo)
- 2 cups fine ground almond meal or flour (from blanched almonds)
- 1 tbsp pastured gelatin (for chewy factor, but you may omit)
- 1/2 tsp baking soda
- 1/2 tsp flake salt (if using fine salt only use 1/4 tsp)
- 1/3 cup milk (I use cashew milk, or coconut milk)
- 1 cup chopped dark chocolate (I use Alter Eco)
- Preheat oven to 325F convection (or 350F bake).
- In a medium bowl, whisk egg until frothy. Keep whisking as you add in the oil, vanilla, and sweetener. Mix well.
- Add in the almond meal, baking soda, salt, and gelatin. Whisk to combine the dry ingredients.
- Switch to a spatula and mix until the dough is crumbly. Add in the milk, mix well until the dough comes together again. Once the dough is moist, chop the chocolate into small pieces and fold in.
- Shape 1 inch balls with the dough, roll between your hands to make smooth, even balls, and place them 2 inches apart on a sheet pan lined with parchment paper. Gently flatten the cookies with the palm of your hand or the back of a spoon.
- Bake 15 minutes or until the base of the cookies turns golden brown. Remove from oven, let cool for ten minutes. Enjoy!
- READ THE POST FOR NUT FREE AND EGG FREE VARIATIONS
- The gelatin is there to make them chewy once the cookies cool down. You can use peptides if you want a protein boost or you can omit them altogether, the recipe is still bomb dot com.
- Serving Size: 1
- Calories: 157
- Fat: 14.6g
- Carbohydrates: 2g (net)
- Fiber: 3g
- Protein: 4.1g
Keywords: keto chocolate chip cookies