‘Bakery-Style’ Salted Chocolate Chip Cookies 🍪 gluten free & keto

Chewy, lightly crisp and customizable to your taste buds! These gluten free and keto chocolate chip cookies are utterly amazing and just 1.5g net carbs a pop (i.e. the ideal low carb dessert!). Note: the recipe was first published on Dec 2nd, 2017 and has since been updated with more deets ‘n tricks.

Gluten Free & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree
Gluten Free & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree

Gluten Free & Keto Chocolate Chip Cookies

Bakery Style: Crisp & Chewy!

I must start of by saying that these keto chocolate chip cookies are top 5 of our favorite desserts, all time. And if you consider the amount of baking that goes into a food blog, that’s saying a lot. But fact is, we’re total cookie snobs, and a lot of work went into getting these guys just right.

And at 1.5g net carbs, let’s just say we’re fairly in love with the macros.

Plus, you can also whip up a batch, freeze the shaped dough for up to 3 months, and bake straight from the freezer on a rainy day. 🌧

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

The Chocolate Chip Cookie Spectrum

But what exactly do we mean by just right? After all, chocolate chip cookies vary a lot. Some are crunchy all over, others are cackey, round, flat, spreadable… i.e. you’ve got options. 

Also, if you go through the comments (and the pictures tagged on instagram and Pinterest!), you’ll notice that these cookies might well be called the ‘cookies with 1k looks’. For some of you they have come out cakier, lighter, darker… in all honesty this is normal for all cookies (as even the tray level placement in the oven can give you a totally different texture!).

But it seems that normal cookie rules are aggravated in keto cookies due to the vast difference in ingredients from brand to brand. So here are a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it! 

For best texture. The cookies originally had a tablespoon of arrowroot added for extra tenderness and best overall bite, but I’ve since discovered that konjac powder (i.e. glucomannan) gives you the same results for zero carbs (this is the stuff your miracle noodles are made out of!). But you can always just use more coconut flour. 

Cream the butter until light and fluffy. This is a big thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain. 

I like them crisp. Use an erythritol sweetener for sure, as it’s the only one that will crisp up properly. Other than that, you’ll want pre-flatten your cookies quite a bit prior to baking and use parchment paper. For extra crispness you can even try placing your tray in the upper part of your oven and increasing temp by 10 degrees (the extra heat will spread them faster = crispier cookies!). And do note that erythritol can take up to a couple hours to crisp up completely. 

I like them soft ‘n cakey. Adding some xylitol to the mix (think 3 parts erythritol: 2 parts xylitol) can really help a bunch. Other than that just don’t pre-flatten the cookie dough as much, you can bake on parchment or a baking mat, and be sure to place your rack in the middle oven. And, for extra extra cakey-ness you can even decrease the amount of butter by 10-20g. Note: convection ovens also lead to cakier cookies overall. 

How sweet?! In case you haven’t noticed, keto palates in regards to sweetness are all over the place (I feel mine fluctuates constantly still!). So I’m giving you guys a range of 110-140g (7-9TBS) of sweetener… which is already less than the average 200g in your usual cookies! 

Whatever you decide. just don’t forget a light sprinkle of flakey sea salt on top, it’ll cut through the chocolate and sweetness beautifully.

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Oh, and did I mention you can whip up a double chocolate version of these guys too?!

Gluten Free & Keto Double Chocolate Chip Cookies 🍪 #keto #glutenfree #healthyrecipes #ketodiet
Gluten Free & Keto Double Chocolate Chip Cookies 🍪 #keto #glutenfree #healthyrecipes #ketodiet

The Flours

We like a mixture of super fine almond flour, coconut flour and (a very small touch) of konjac powder (i.e. glucomannan) for best crumb and bite. Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. And, as mentioned, it’s the stuff your miracle noodles (shirataki) are made out of! It’s cool stuff, and a must-have in your keto pantry. 

Can I sub out the konjac? Yes, you can do arrowroot (closest) or even just more coconut. The taste was just as good with all three.

The Sweetener 🍯

Perhaps surprisingly, getting the sweetener right for these keto chocolate chip cookies is even more important than the flours. And this recipe works best with erythritol sweeteners, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener did that.

My current favorite for these keto chocolate chip cookies? Lakanto’s golden (tastes and smells sooo good!). 

I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out, just expect paler cookies. 

Your second-best option here is xylitol (same amounts). The issue here is that once melted, xylitol takes a while to harden up (roughly 12 hours!). So you’ll have very chewy and fragile cookies until the day after. Taste is equally delicious, but texture wasn’t spot-on as you don’t really get a crunch (see picture below).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

The Chocolate 🍫

Call us weird, but we don’t like chocolate chips in our chocolate chip cookies. What we like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely. And we’re all about those chocolate bits melting throughout the cookies.

So we suggest simply breaking up a chocolate bar into bits. Don’t chop it up with a knife, or you’ll end up with powder and flakes which will make your cookies cloudy.

But in the end, just use whatever your taste buds desire (and Lily’s does make awesome sugar free chocolate chips too!). 

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies
Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Gluten Free, Low Carb & Keto Chocolate Chip Cookies 🍪 #keto #lowcarb #glutenfree #ketodiet #healthyrecipes #grainfree #cookies #chocolatechipcookies

Gluten Free, Low Carb & Keto Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 30 minutes
Servings: 18 3 1/2" cookies
Calories: 149 kcal

Chewy, lightly crisp and customizable to your taste buds! These gluten free and keto chocolate chip cookies are utterly amazing and just 1.5g net carbs a pop (i.e. the ideal low carb dessert!)

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.




  1. Please see video for reference, tips 'n tricks! It's for the double chocolate version, but honestly same difference (just without the cocoa & slightly different ratios!).

  2. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.

  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).

  4. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  5. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  6. Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.

  7. Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).

  8. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!). 

  9. Place cookie dough on the prepared baking tray (or freeze, see notes). Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.

  10. Garnish with flakey sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days.  

Recipe Video

Recipe Notes

*Please see section on Flours for deets and possible substitution. 

**Please see section on Sweeteners for deets and possible substitution. 

Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with Lily's dark chocolate or dark chocolate chips. But heads up that values can vary widely depending on what you use!

Nutrition Facts
Gluten Free, Low Carb & Keto Chocolate Chip Cookies
Amount Per Serving (1 3 1/2" cookie)
Calories 149 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 180mg 8%
Potassium 21mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1.5g 6%
Sugars 1g
Protein 2.2g 4%
Vitamin A 9.8%
Calcium 2%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.







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  1. Kristina says:

    I have been searching for a Keto cookie that will get at least a little crispy. I have found them! These are amazing.

  2. hina says:

    mine turned out too salty that they are almost inedible. I used 1 tsp of the flaky kosher salt and 7 tbsp of erythritol. The texture is great but would probably use only a pinch of salt in the future or salt that is not coarse

    • Paola says:

      Technically yes, just keep in mind that every time you sub an ingredient the results will change (namely texture) xo!

  3. Bobbi says:

    My cookies never got crispy at all, not even a little. I made them yesterday and they are still completely soft, and I did flatten them before baking. I did not sub out anything. The cooling effect is quite strong as well.

    • Paola says:

      What sweetener did you use Bobbi? This is usually related to that (but it’s mainly a problem with xylitol, not erythritol)

  4. Kimberly says:

    Made these today. They don’t look like yours but they turned out great all the same. So glad I found your site. Thank you!

    • Paola says:

      Awesome to hear Kimberly! And YUP on a different look (it seems to vary A LOT from reader to reader depending on different brands, sweeteners, ovens etc). Taste doesn’t change though 😉

  5. Jane Augustine says:

    These are the BEST Chocolate chip cookies EVER!!!!! I made these for Christmas. I have a batch of these in the fridge to bake later this afternoon. Yum!!

  6. Kathleen Halliburton says:

    I’ve read all the reviews and I don’t see anyone that had the same problem I did…mine didn’t flatten out at all. I love flat and crispy, but I don’t think these are going to be crispy, just hard. The dough tasted great. I’ll try again.

    • Paola says:

      Hi Kathleen! This has happened before (particularly in the beginning, before I gave further pointers on the flattening in the post). Could also be the particular sweetener you’re using (different erythritol brands do behave differently)

  7. Heidi says:

    How can we get the chips to melt? My didn’t melt either of the 2x I’ve made this recipe. Thanks!

    • Paola says:

      The thing is that chips are actually designed by the chocolatiers ‘not to melt’! So if you want to it to melt through try an 80-90% chocolate bar! (this is written in the post 😉 ) xo Heidi!

  8. Mandi Dickey says:

    Best keto cookies I’ve tried so far. Used Olugra euro butter because of the higher butterfat content and really good bourbon vanilla. Also, I toasted my pecans 1st. Lastly, i didnt have brown sugar substitute or molasses so i used a little sf caramel sauce. These are delicious! My new go to recipe for cookies!

  9. Melissa Whisby says:

    Hi Paola,
    I’m new to keto and ccc are my favorite but I can’t find xanthan gum or xylitol in my local grocery stores. Can I use pyure or coconut sugar instead. Can I use regular butter.what about cornstarch? Thanks

    • Paola says:

      Hi Melissa! I wouldn’t use coconut sugar on keto as it will spike your sugar and kick you out of ketosis (and cornstarch is generally also a no). Try regular butter and half the amount of Pyure (just expect a different texture) xo!

  10. Cheryl says:

    Finally a Keto Worthy cookie…all the others were Okay but this Chocolate Chip is what i’v been looking for. I switched the 1 teaspoon black-strap molasses for Fiber Surkin Dark. I happened to just order the Kojnac on Amazon so was thrilled when i stumbled on this recipe calling for it. Also had Sea Salt flakes great addition!

  11. Jen Sanford says:

    Just made a batch of these today and they are SO good! I didn’t have chocolate bars, so I used chips. As noted, they didn’t melt much so I will try bars next time. I cook for 1 (my husband won’t give up sugar!) so I baked 10 and threw the other 10 in the freezer for later. Thanks for the recipe!

  12. Nalani says:

    Hello! I just baked these now and the cookies came out very wet. Already added 3 minutes to the bake (did it for 9 minutes then added 3 more minutes at 350) and the cookies don’t look done? The bottom seems brown but the top of the cookies are still very pale and wet. Should I put them back in?

    • Paola says:

      Hi Nalani! Did you use erythritol? Most brands just don’t brown, so they stay pale while they’re already cooked. If your bottoms are brown already I would just take them out. xo!

  13. What effect would subbing the coconut flour for the Konjac powder have? Would it be less crispy? Could I use more Xanthan gum instead (since it is used as a thickener as well)? I ask because I don’t currently have Konjac powder and I want to make this tonight.

    • Paola says:

      Its just a different texture (a bit less chewy? airy? crispy?)- I might just be a perfectionist, because I know most readers just do coconut flour ;). I wouldn’t sub with more xanthan gum though, even though they both act as thickeners in some applications they have very different behaviors when it comes to baking. xo!

  14. Beth says:

    So… had to have some dough (my favorite part about cookies) while I wait for the dough to chill… and OMG. so good!! This is the closest thing I have tasted to my old recipe! Thank you thank you thank you!!!

  15. Jennifer says:

    Hi! So excited to make these for a family gathering this week. Would it be ok to make up the dough tonight but actually bake them in the morning? (Leave it in the fridge overnight? )

  16. Paula says:

    I was really excited about these cookies, but when I made them this morning I ran into serious problems. Paola, I hope you can help! I substituted homemade coconut butter for the butter, since I saw that your paleo & keto cookie pie recipe says you can do that. The butter I made was plenty soft (though not completely smooth), but I could see there would be problems as soon as I added the golden lakanto and vanilla. The mixture was very crumbly, and it remained so as I continue to beat it. I went ahead with the egg and the flours as directed. In the end, I had a very crumbly dough. I could squeeze it like pastry to form a shape, but it just crumbled apart. I chilled it, and I baked a sample; it just browned in place. I tried adding coconut oil and then adding another egg, but the result was still not really anything like your cookie. Any advice on using coconut buttter in place of butter?

    • Paola says:

      Hi Paula! Yeah I can see how that happened, the thing is that this recipe only works with butter unfortunately. The cookie pie is a different story… but I promise I’m working on a DF cookie 😉 xo!

  17. Andra says:

    Hello, Paola! Bought your cookbook, love your blog!

    Regarding konjac as a sub for arrowroot, do you find that it subs as well in other baked goods besides cookies? We’re doing pretty strict keto right now, and arrowroot is just way too carby to use. It’d be great if konjac can pretty much replace it.


    • Paola says:

      Hi Andra! Thanks so much for your support! Konjac works great as a thickener too (even more potent than arrowroot from what I’ve seen). What other uses are you thinking?

      Tbh I’m still experimenting with it, and I’ve read that it can make baked goods more tender (but there is also VERY actual info out there so I’ll have to to trial and error). xo!

      • Andra says:

        In the sandwich bread recipe, for example. There’s a substantial sub of arrowroot for part of the almond flour. Have you tried that with konjac instead? Bread is so much tetchier about its chemistry than cookies, of course, and gluten free bread even moreso. What proportion of konjac to arrowroot would be appropriate? Would it really be 1:1 there? Using 1/4-1/2 cup of konjac, wouldn’t that turn immediately into constipation loaf? ;D

        • Paola says:

          OK gotcha! In all honesty I don’t think I would ever try to sub 1/4-1/2 cup of konjac as it’s an ingredient that (as you say) can cause blockages in larger amounts! 😂

          I’m beginning to experiment with lupin flour and it looks VERY promising. It’s a legume though, so it will work for some and not others. But I’m already seeing that it will fill a bunch of the holes that are missing in the behaviors of the other flours (I’m VERY excited!)

  18. Pamela Tichy says:

    I saw a commercially made product with konjac flour in it, looked it up because I didn’t know what it was, and emailed the company to find out why it didn’t come with a warning. I never got a reply other than, thanks for pointing out this issue… Konjac is dangerous stuff, and it should not be used in recipes with an explanation. It can cause blockages in your throat or intestines. It is banned in some countries. You aren’t supposed to use it in any form without drinking a minimum of a full glass of water.

    • Paola says:

      Hi Pamela! You’re correct (to a certain extent!)- but the konjac here (only 1 TBS) has been baked into the cookies, and the dangers that you mention are when eating it directly and in large quantities.

      It’s safe to use it in baked goods and to thicken sauces xo!

  19. Christina says:

    Been on keto for 8 months and love it. This was the first cookie recipe I’ve tried. They were great- for me, I half the salt in the recipe and left off the flake salt sprinkle (I didn’t have any at home), added sugar free thrive brand chocolate chips, unsweetened coconut flakes and subbed hazelnuts for the pecans. I also did not have any xanthan gum, so I skipped it, and subbed the molasses for splenda brown sugar! They were SOOOOO yummy. Thank you!!!

    Also going to make this dough again as a plain “sugar cookie” dough, going to add a pinch of cream of tartar, then roll in cinnamon and Swerve granulated erythritol for a SNICKERDOODLE!!!!

    I can’t wait. Thanks for a great base cookie dough recipe! I’m so excited to have cookies for a snack today at work!

  20. Kathy Haan says:

    I made these last night (I like mine fluffy)…and they didn’t even taste keto. These were some of the best cookies I’ve ever had! I used 4 tbsp of regular Lakanto because I ran out and didn’t have golden. I did have Blackstrap Molasses though! I had to hide these because the entire house was hunting for them after getting a taste!

  21. Jen says:

    I’m a little confused. I have the golden Lankato, but it says it’s monkfruit, not erythritol. Are they interchangeable?

  22. Stan says:

    We’ve been making these at least monthly since the holidays! Excited to try the new tips, but these would be on the menu even if we weren’t doing keto. THAT good!

  23. Chris says:

    Hi! What would you suggest for someone who is allergic to coconut (just a heads up if to anyone reading this , if you have a severe grass allergy coconut MAY bother you, it is also a monocot!) I know if I use all almond it would be dry and crumbly. I can’t think of something off the top of my head to use instead. Any help is appreciated!

    • Cheryl P says:

      Some people have found that they can sub oat fiber for coconut flour, 2:1 (twice as much oat fiber as coconut flour called for). This also tends to give a more wheat flour-like texture. Remember, oat FIBER, not flour (I’ve only been able to order it online).

      • Ariana says:

        Oh I wish I had read your comment before! I would have loved to have used oat fiber in place of coconut. I was tempted but didn’t know what to swap it out for. Next batch!

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