This Keto Chocolate Chip Cookies recipe is sure to become a favorite! Made with low carb almond flour, these are soft, chewy, and have a cookie-dough texture. I like to mix sugar free chocolate chips and 90% dark chocolate — customize to your liking and carb needs! 3 NET CARBS PER COOKIE

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The BEST Chewy Keto Chocolate Chip Cookie
These cookies are better than I imagined to be true. A traditional cookie recipe gets it’s chewy texture from sugar — and if you’ve ever omitted sugar (or part of it) from a recipe, you know that chewy texture is sacrificed in the name of a healthier cookie.
I’ve been on the search for a truly low carb cookie that tastes as delicious as “regular” cookie for a while – and I finally found the one!

These thick, soft, and chewy chocolate chip cookies have an absolutely addicting texture. Plus, with only 1 net carb, they are the perfect quick grab-and-go breakfast (not every day, but life happens!), snack, or evening dessert.
Ingredients in Low Carb Chocolate Chip Cookies
- Almond flour (my favorite low carb flour to work with)
- Butter and coconut oil (healthy fat sources – use grass fed butter for the healthiest cookie)
- Sweetener – these were tested with my favorite erythritol/monk fruit sweetener from Zensweet.
- Gelatin – this is the magic ingredient that adds back in the chewy texture! Use a grass fed variety for the healthiest cookie.
- Sugar free chocolate chips, or use a combo of sugar free chocolate chips and 90% dark chocolate for the best flavor. Using all 90% dark chocolate will add 1 gram of carbs per cookie.
- The usual suspects – baking soda, salt, and vanilla.

How to Make One Bowl Almond Flour Cookies
- Add softened butter, coconut oil, and sweetener to a mixing bowl, and use a hand mixer to whip the butter and sweetener together until fluffy. This can also be done in a stand mixer.
- Next, add in egg, vanilla, gelatin, salt and baking soda. This allows the ingredients to be fully incorporated into the dry ingredients without needing to mix dry ingredients together in a separate bowl. Use the hand mixer to mix together well.
- Add in almond flour, and use a spoon to mix into the wet ingredients until no dry flour remains.
- Mix in chocolate chips, or combination of chocolate chips and dark chocolate chunks.
- Form cookies on a baking tray — this step is important to come out with a regular shaped cookie. These will not spread out while baking. I use a heaping tablespoon of dough, and create balls, and then gently press the ball down into a thick cookie shape. Sprinkle a few extra pieces of chocolate on top!
- Bake for 9 minutes. The cookies will look under baked at this point. I highly recommend taking them out at this stage! As they cool, they will firm up and they taste like a combination of a baked cookie and cookie dough. You can continue baking for an additional 2-3 minutes if you prefer a cookie that’s a bit crunchy on the outside.
- Store cookies in the refrigerator or the freezer for the freshest tasting cookies! They hold up well at room temperature if you pack them for snacks.

Make your Perfect Low Carb Cookie
I am not a “simple” cookie person. My cookie personality is probably best described as “everything but the kitchen sink.”
If you’re like me, try these keto-friendly additions!
- Pecans, walnuts or macadamia nuts
- Coconut flakes (unsweetened, or course!)
- Cinnamon or ginger powder (turmeric is good also, in small quantities!)
- Pork rinds. JUST KIDDING! Do not eat pork rinds at any point, in any recipe. But crumbled bacon is something people add to cookies, if you like the sweet/salty combo!
- Freeze dried raspberries

Whatever you try, be sure to let me know how much you LOVED these cookies! Share them on Instagram or Facebook and be sure to tag @BlissfullyLowCarb and use the hashtag #BlissfullyLowCarb so we can all see your creation!

Keto Chocolate Chip Cookies
Ingredients
- 1/4 cup butter softened
- 3 tablespoons coconut oil
- 1/4 cup monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoon grass fed gelatin or sub 1/3 teaspoon agar agar – see notes
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups almond flour
- 1/3 cup sugar free chocolate chips or sub chopped 90% dark chocolate
Instructions
- Preheat oven to 350º F.
- Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
- Next, add in egg, vanilla, gelatin, baking soda, and salt. Use the mixer to beat together well.
- Add the almond flour, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
- Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Mix in.
- Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls. Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
- Using hands or the bottom of a flat measuring cup, flatten cookies to desired shape. Slightly thicker cookies will have a chewier, softer texture.
- Bake cookies for 9 minutes. They will look underbaked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
- Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.
Video
Notes
Nutrition
Other Healthy Keto Desserts
- Keto Chocolate Mug Cakes, by Blissfully Low Carb
- Keto Pavlova, by Cooking LSL
- Pumpkin Pie Cupcakes, by All Day I Dream about Food
These look amazing
Delicious! Love them!
Hi. I tried this recipe today, and I had some separation after adding the egg and mixing with a hand mixer (oily-eggy mess). I used exact measurements according to recipe. (unsalted butter, coconut oil, monk fruit sweetener, egg and vanilla). I pressed on with the recipe, thinking once the dry ingredients ( gelatin, baking soda, salt, almond flour) were incorporated the dough would come together. Once the cookies were baked they looked like and had course sand or gritty texture. Any ideas what went wrong?
Very strange. My thought it that your butter was too cold and not yet at room temperature.
Keep mixing! It’s because your butter was too cold, and not quite where it needed to be. I had this happen, too. Actually had better success using the defrost button on the microwave for 30 seconds, and then refrigerating again for about 20 minutes (check every three or so minutes to make sure that it hasn’t set up too much! The butter should be super squishy)
I do not leave comments normally; unless I believe that a recipe is a very good one. I have tried making low carb cookies and desserts for a long time. Unfortunately with some very bad results and a waste of pricey ingredients . We made your Keto Chocolate Chip Cookies today. They are one of the best we have tried. The gelatin does make a difference.! My husband and I love these. Thank you!!
Thank you so much! These are great. I have a new double chocolate version ready to post soon so come back by!
Turned out great! I did not use gelatin. Didn’t have any. I’ll try it next time.
So glad to hear they worked without gelatin! Thanks for letting me know Patty. New cookie recipe coming out tomorrow!
Hi. I did today this cookies but I did put the xhantam gum because I dont know what gelatine exactly Is in spanish. I look up for It AND said It was “gelatina” or could be “grenetina”?
Could you help me please? The cookies look amazing!!!!
Es gelatina — sin flavor o azucar. You can buy it on Amazon in large containers. In the US, you can buy it in small packages where you would buy “jello.” Just don’t buy a flavored/colored one! 🙂 These cookies are amazing — enjoy!
Quick question . . . unsalted or salted butter? Thanks!
Based on your preference! I like my cookies on the salty side, so I always use salted butter. If you like to cut back on salt, use unsalted.
Great recipe 💘 the cookies
I made these today. I LOVE chocolate chip cookies and these are pretty darn good. Thanks for the recipes.
I made these and added chopped walnuts, I also baked them 11 minutes, they were delicious. Great recipe.