Easy Keto Chocolate Chip Cookies – Soft, Chewy, and Amazing!

Recently I made some wonderful gingerbread cookies and I absolutely loved the texture. I though that the recipe would be very adaptable for keto chocolate chip cookies. I was right!

This cookie is soft and cakey. If you’re not into cakey cookies, this is probably not the recipe for you. I personally love thin chewy cookies, but they are very difficult to get right with low carb ingredients. But if you like soft cookies with a bit of heft to them, then you are in the right place.

Easy & quick Low Carb Chocolate Chip Cookies

These low carb chocolate chip cookies are a wonderful little treat. At only 3 net carbs per cookie, go ahead and have two.

Here are a few highlights for this recipe.

• Low carb & keto-friendly
• Gluten-free
• 3 net carbs per cookie
• Quick & easy recipe
• High in protein and fiber
• No refined sugars
• The flavor profile is chocolate, vanilla, and a hint of coffee (more about the coffee later!)
• The cookie dough also freezes very well.

What are the best sweeteners

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Allulose creates the perfect texture in these cookies. This the sweetener that creates that sticky chewy inside texture.

With that said, you can use erythritol, monk fruit, or even a blend of granular sweeteners. Just know that the texture will be different. If you use sugar alcohols, your cookies will also harden considerably overnight. You may like this texture, but if you want to keep the cookies soft, go with the allulose.

What kind of chocolate chips?

For this recipe, I used Lily’s milk chocolate. I know, I know, a traditional chocolate chip cookie uses dark chocolate chips. If this is your thing, you can use dark chocolate. You could use any low carb flavor you want!

I like milk chocolate in my cookie, and it adds an extra dash of sweetness. I also find the tiny bit of espresso powder I add to my cookies as just enough bitter required to offset the sweet. That coffee and chocolate pairing is what I think makes these cookies stand out.

Tips to get the batter just right

To create the most amazing keto chocolate chip cookies, there are a few steps you need to follow. This recipe creates a very soft dough that needs to be refrigerated for at least an hour (or overnight).

• Cream the butter, cream cheese, and allulose until very light and fluffy. VERY light and fluffy. If you fail to lighten the creamy cheese and butter, the cookies will be too dense.
• Add the egg and heavy cream and whip until creamed.
• Add the dry ingredients and fold together until the cookie dough starts to come together. The dough will be soft and very sticky.
• Add the chocolate chips and fold them in.
• Wrap the dough in saran wrap and place the dough ball into the fridge for an hour.

Important baking tips !

There are four important tips that should not be skipped for this recipe to come out perfect every single time.

1. Roll the dough and slightly flatten them. They flatten more when baked, forming into perfect looking chocolate chip cookies. The dough will be soft and sticky. If you wet your hands before you start to roll, the dough will not stick to them.
2. Give the cookies lots of room to spread. On a parchment-lined quarter sheet, I placed 6 cookies.
3. Double your cookie sheet. What I mean is; place another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning (see the final image below). If you do not have a second cookie sheet, wrapping the pan’s bottom in tin foil will help a lot.
4. Once the cookies start to brown, place a sheet of tin foil over the cookies. The tin foil can float above them, no need to fasten it down. This prevents the allulose and low carb flours from over-browning.

Serving & storage suggestions

These keto chocolate chip cookies are great fresh out of the oven when they are still warm (let them cool a bit!). Store extra in the fridge in an airtight container. If you store them on the counter in an airtight container, they will soften significantly and break.

They go GREAT with a hot fresh cup of coffee.

Freezing Tips

You can roll your dough-balls and freeze them on a cookie sheet and then store them in a freezer bag for up to a month. Be sure to let the frozen cookie dough balls defrost before baking.

You can also store the baked cookies in the freezer. Store in an airtight container for up to 4 weeks. Keep in mind that when they defrost they tend to be very soft.

Want More COokie Recipes?

We have lots of low carb and keto-friendly cookie recipes that are always gluten and refined sugar-free.

• Melt In Your Mouth Sugar Cookies
• Soft & Chewy Ginger Bread Cookies
• Pumpkin Cookies With Cream Cheese Frosting
• Low Carb Chocolate Whoopie Pies

Or go in a different direction entirely! We’ve got all kinds of keto and sugar free recipes for you to try. How about some cheesecake-stuffed keto pumpkin bread?