Easy Keto Chocolate Chip Cookies {Low-Carb and Gluten-Free}

Easy Keto Chocolate Chip Cookies {Low-Carb and Gluten-Free}
PER Cookie: CALORIES 142 | FAT 12g | CARBOHYDRATES 9.25g | FIBER 2g | Sugar Alcohol 5g | NET CARBOHYDRATES 2.25g | PROTEIN 4g

When carb cravings hit on the ketogenic diet, most keto-ers crave one of two things: Comfort food (hello, keto lasagna!) or baked goods.

Enter keto chocolate chip cookies with almond flour. These cookies are easy to make and have the perfect texture and flavor to satisfy those sweet comfort food carb cravings.

Better yet: this is a keto cookie recipe that doesn't use maple syrup or any other carb-filled sugar-that-is-not-sugar. Rather than honey or maple syrup, these low-carb cookies use erythritol - a natural sugar-free sweetener that looks and tastes like sugar with no unpleasant aftertaste (unlike stevia).

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Why Erythritol and Not Stevia?

Erythritol is a naturally-occurring sugar alcohol derived from corn.

It has 70% of the sweetness of sugar with no calories and can be used in place of sugar for everything (yes, even baking).

We prefer erythritol instead of stevia because many people experience a cooling, chemical aftertaste with stevia, which can make your keto treats feel like substitutes rather than the real thing. That’s not what we’re going for when we want a quick sweet treat on keto.

We found that other natural sweeteners like monk fruit were too expensive to use regularly in the volumes that keto baking and cooking require, but erythritol is cost-effective, natural, carb and calorie-free, and tasty.

Adjust the erythritol to your taste. Reducing to a half cup brings out a stronger almond flavor and works well for those that are more adapted to less-sweet foods.

These low-carb chocolate chip cookies make a great breakfast cookie to go alongside a cup of keto bulletproof coffee or coffee with KetoLogic Coffee Creamer!

This Keto Chocolate Chip Cookie Recipe Is:

  • Sweet and chocolatey
  • Grain-free
  • Gluten-free

Ingredients You'll Need:

Feel free to swap out the almond flour for coconut flour if you are allergic to almonds or prefer the flavor of coconut.

keto cookie dough

Reasons To Make This Keto Chocolate Chip Cookie Recipe

  1. Fat-fueled satiation: Butter is a great source of satiating fat on the keto diet. Opt for grass-fed butter to ensure maximum nutritional value.
  2. Easy to digest: Erythritol is the best tasting and most gut-friendly natural sugar-free substitute and has no unpleasant aftertaste.
  3. Supports ketosis: This low-carb high-fat cookie satisfies your sweet tooth while keeping you in ketosis.

easy keto chocolate chip cookies

Keto Chocolate Chip Cookies


  • ½ cup (1 stick) butter, room temperature
  • ½ – 1 cup KetoLogic Erythritol (adjust to your taste)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg (optional)
  • ½ teaspoon salt
  • 4 ounces chocolate bar, 86% cocoa or greater (such as Ghirardelli Intense Dark 86%)


  1. Preheat oven to 350°F. Prepare a large baking sheet with a silicone mat or parchment paper that will fit 24 cookies.
  2. Combine butter and erythritol in a large bowl. Using the back of a large spoon, mash together to make creaming easier.
  3. With an electric handheld or stand mixer, cream butter and erythritol until well combined and pale yellow. This takes longer than traditional cookie recipes, closer to 4-5 minutes.
  4. Add eggs and vanilla and mix on low speed to combine well.
  5. In a separate bowl, combine dry ingredients (almond flour through salt), mixing well.
  6. Add dry ingredients to wet and combine well with a spoon.
  7. With a sharp knife, chop chocolate bar into chunks and stir into the cookie dough.
  8. Spoon 1 tablespoon of cookie dough onto the baking sheet to make 24 cookies. You can flatten these if you desire, but keeping them in more of a ball shape yields a thicker and flakier cookie.
  9. Bake 12-14 minutes. Once cool, store in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Yield: 24 Cookies

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