These are the best keto chocolate chip cookies that I’ve ever had. Sugar free, low carb, and gluten free.

Whether you have sweet cravings every now and then, or you’re looking for a quick healthy snack to grab any time of the day, these low carb chocolate chip cookies will satisfy them both. The dough is made using almond flour, and can be easily adapted for a paleo diet by replacing one of the dough ingredients — butter — with coconut oil.

The texture of the cookies is chewy and soft, with a slight springy texture, but with a firm base so it doesn’t crumble. The recipe doesn’t skimp on chocolate — that would be blasphemous — so you’ll find that every bite comes with a densely chocolate taste.

 Prep Time 30 minutes
 Cook Time 20 minutes
 Servings 20 servings
 Calories 110 kcal


  • 2 cups blanched almond flour
  • 1 large egg
  • 4 ounces dark chocolate finely chopped (about 1 cup)
  • 1/2 cup powdered erythritol sweetener
  • 1/4 cup unsweetened almond milk
  • 3 tablespoons salted butter softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda


  1. In a mixing bowl, use an electric hand mixer to beat the egg until well-mixed, 1-2 minutes on low. Add softened butter, erythritol, and vanilla extract, then beat together for 1-2 minutes.

  2. In a separate bowl, combine almond flour and baking soda, stirring until well-mixed.
  3. Combine wet and dry ingredients and beat together until just starting to form a cohesive dough. Add almond milk and stir with a wooden utensil until the dough absorbs the milk and becomes moist.
  4. Stir chocolate chunks into the dough until evenly distributed. Refrigerate the dough for about 20 minutes.
  5. Preheat the oven to 350 F. Prepare a sheet pan lined with parchment paper or nonstick baking mat.
  6. Shape the dough into 20 balls about 1-2 inches in diameter, using your hands to roll them into smooth balls.
  7. Place them on the pan 1-2 inches apart from each other. Flatten the balls into cookie shapes.

  8. Bake at 350 F until the cookies start turning lightly brown on top, about 20 minutes. Start monitoring after 15 minutes of baking and remove when done.
  9. The cookies will be soft when they come out of the oven so let them cool for 10 minutes before serving.

Nutrition Info

This recipe yields 1.5 g net carbs per serving (1 cookie). Nutrition information does not include erythritol, which cannot be digested by the body. This also assumes Lily’s brand of dark chocolate (4g net carbs per 40g serving), which is 55% cocoa and has no sugar added.

Nutrition Facts Per Serving
Calories 110
Total Fat 10g 15%
   Saturated Fat 3g 14%
   Trans Fat 0g
Cholesterol 14mg 5%
Sodium 20mg 1%
Potassium 70mg 2%
Total Carb 5g 2%
   Dietary Fiber 3.5g 14%
   Sugars 0.5g
Protein 3g
Vitamin A 2% · Vitamin C 0% · Calcium 3% · Iron 4%

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