Home » cookies » (Bakery-Style!) Keto Chocolate Chip Cookies 🍪 gluten free

(Bakery-Style!) Keto Chocolate Chip Cookies 🍪 gluten free

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

Note: the recipe was first published on December 2nd, 2017 and has since been updated with more deets ‘n tricks.

A freshly baked keto chocolate chip cookie with melted chocolate
Gluten Free & Keto Chocolate Chip Cookies

Gluten Free & Keto Chocolate Chip Cookies

Bakery Style: Crisp & Chewy!

I must start off by saying that these keto chocolate chip cookies are top 5 of my favorite desserts… of all time! And if you consider the amount of baking that goes into a food blog, that’s saying a lot.

The taste is ridiculously good and the texture legit ‘cookie style‘! I’m talking soft centers and lightly crisp edges, with just the right amount of chew.

And at 1.5g net carbs, let’s just say I’m 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. 🌧

A white tray with keto chocolate chip cookies
Gluten Free & Keto Chocolate Chip Cookies

How To Make Keto Chocolate Chip Cookies

But what exactly do I mean by the perfect keto cookies? After all, cookies vary a lot. Some are crunchy all over, others are cake-y, melt-in-your-mouth, crumbly, chewy, round, flat, spreadable… i.e. you’ve got options!

And let’s be honest, it seems that even though deceptively simple… it’s kinda hard to get keto cookies right (particularly the crisp ones!).

Standard cookie rules are aggravated in sugar free cookies due to the vast difference in ingredients from brand to brand.

So throughout the post you’ll find a few rules to help you get the cookies you want. Be it crispier, chewier, cakier… you name it!

But let’s get started with some hard-fast tips that apply to all cookies, be them keto or not!

  • 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.
  • Dairy free? Not gonna like, this is a tricky one (particularly for the crisp cookies!). Shortening (i.e. lard!) is probably the closest sub to butter out there… but you’ll have to cut the amount of butter by 20% as it’s a pure fat. Also do keep in mind that you don’t get that butter taste (which is why even recipes with lard still throw in some butter).
  • Cakier vs Crispier. You can play around with the texture without altering the recipe itself. For instance, if you want them crispier be sure to pre-flatten your cookies quite a bit prior to baking, use parchment paper and even have the cookie dough more at room temp than ultra chilled. 
  • And for cakier cookies you’ll want to do the opposite (ultra chilled, no pre-flattening). Note: convection ovens also lead to cakier cookies overall and sweeteners also play an important role (see section below!).

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

Keto shaped cookie dough on a baking tray with parchment paper
Gluten Free & Keto Chocolate Chip Cookies
Freshly baked keto chocolate chip cookies on a baking tray
Gluten Free & Keto Chocolate Chip Cookies

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

I like a mixture of super fine almond flour (love Anthony’s) and coconut flour (again Anthony’s best taste and texture by a mile!) 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.

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.

p.s konjac is stuff your miracle noodles (shirataki) are made out of! 

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

A stack of keto chocolate chip cookies with a black background
Gluten Free, Low Carb & Keto Chocolate Chip Cookies

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 are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend 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!).

So for crisp cookies use an erythritol sweetener for sure, as it’s the only one that will crisp up properly. And for even extra crispness you can place your tray in the upper part of your oven and increase the temperature by 10 degrees (the extra heat will spread them faster = crispier cookies!). Do note that erythritol can take up to a couple hours to crisp up completely.

And for soft and cakey cookies, 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!

Just keep in mind that cookies made with xylitol or allulose will stay soft and cakey (and need to be placed in the freezer once cool to speed up the setting process!).

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!

I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). 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!

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! 🐕

Keto chocolate chip cookies with flaky sea salt
Gluten Free & Keto Chocolate Chip Cookies

The Keto Chocolate Chips (or Chunks!)

Call me weird, but I don’t like chocolate chips in my chocolate chip cookies. What I like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely, and I’m all about those chocolate bits melting throughout the cookies. And the darker the chocolate, the more it will melt through!

So I 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!).

Making ice cream sandwiches with keto chocolate chip cookies
Gluten Free & Keto Chocolate Chip Cookies
Holding a large keto chocolate chip cookie with flaky sea salt
Gluten Free & Keto Chocolate Chip Cookies

Looking for more keto cookies?! Don’t miss out on our legit snickerdoodles, (actually crisp!) oreos, and incredible toasted-almond shortbread (or double chocolate!).

Freshly baked keto chocolate chip cookies with flaky sea salt

(1.5g net carb!) Keto Chocolate Chip Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: gluten free chocolate chip cookies, keto chocolate chip cookies, keto cookies cream milkshake
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 (bakery style!) gluten free and keto chocolate chip cookies are utterly amazing at 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.

Print

Ingredients

Instructions

  1. Please see video for reference, tips and tricks! It's for the double chocolate version, but same difference (just has added cocoa and adjusted 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). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

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

  6. 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).

  7. 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 (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!). 

  8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.

  9. Garnish with flaky 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 and freeze for up to 3 months.  

  10. 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).

Recipe Video

Recipe Notes

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

**This recipe works best with erythritol sweeteners, without a doubt. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend 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!).

And note that cookies made with xylitol or allulose will stay soft (and need to be placed in the freezer once cool to speed up the setting process!).

***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!

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
(1.5g net carb!) Keto Chocolate Chip Cookies
Amount Per Serving (1 3 1/2" cookie)
Calories 149 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 180mg8%
Potassium 21mg1%
Carbohydrates 3g1%
Fiber 1.5g6%
Sugar 1g1%
Protein 2.2g4%
Vitamin A 490IU10%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

346 comments

  1. Jane Augustine says:

    OMG! Love love these Salted Chocolate chip cookies. I made them for Christmas and had to freeze the leftovers. I just finished the last cookie last night. They freeze great. Yes I will make more of these and put in the freezer for when I want a super great chocolate chip cookie. Suuuper Yum!!

    You are soooo talented!

  2. Christine says:

    Any suggestions for baking at high altitudes? Baked goods, including cookies, seem to fall and spread way to far out! Any conversions or alterations you may suggest?

    • Paola says:

      Hi Christine! I’m in Mexico City (SUPER high altitude!) which is maybe also a reason why my cookies have spread out more than other readers’. I would just give it a try as they are, but if you don’t want them to spread too much just don’t flatten them much initially. xo

  3. LBern says:

    Very disappointed 🙁 My cookies look NOTHING like yours. They look like typical almond flour pale yellow cookies. And while they had a slightly better texture (chewier) than ones I’ve made before, they were still soft. I used all of the ingredients and even had to go buy Swerve and Arrowroot powder! I have the exact same Almond flour, and used Bobs Red Mill Coconut flour. The only difference is that I used Grandma’s Molasses which is not Blackstrap. Could that make such a big difference?

    Also, I baked on regular bake mode (as opposed to convection bake) on 350. AND I used a scale to measure all of my ingredients. Please help. Your cookies look amazing! Mine did not :(.

    • Paola says:

      Hi LBern! I’m so sorry I missed your comment earlier, and unfortunately without being in the kitchen with you I can’t tell you what happened. Off the top of my head it could also be that you chopped up the pecans too finely and they acted as a nut flour rather than an add-in?

      Otherwise these cookies have varied SO much in look from reader to reader. Some look like mine, but others nothing at all. Honestly couldn’t tell you what happened 🙁

      But hopefully you were able to see past the look and enjoy the taste- that shouldn’t have changed much! xo!

  4. Laura says:

    I can’t stop eating them. They are soooo GOOD! The only thing I did different was use coconut flour instead of arrowroot and regular pink salt(half the amount) instead of kosher. AMAZING! Thank you for sharing.

  5. Jessica says:

    I made these last weekend and they’re the best keto cookies I’ve tried. Mine didn’t look anything like the picture – somewhat more fluffy, but still seemed like just what i’m used to with home baked chocolate chip cookies. I had to use pyure because I was out of swerve, and even though I hate the taste of stevia, these *still* tasted great.

    I baked half the dough as described (no arrowroot), and then I added 1/2 tsp cinnamon to the 2nd half, and put a sprinkle of nutmeg on top of each one. Honestly in the first half I felt like I could taste the baking soda a little, but not after adding the cinnamon and nutmeg. I know those aren’t normal spices for chocolate chip cookies but they really worked.

    One thing I will say is that they were pretty oily, I might try with a bit less butter next time. Also to reduce the calories. 😅

    Anyway, thank you for this recipe! I will definitely make them again.

  6. Cheryl P says:

    I’m new to your recipes, but you have a convert! 🙂 I saw a lot of raves on FB around the holidays for your pie crust. It has lived up to its hype (just finished a slice of chayote “apple” pie made with it). And it was a dream to work with. No more searching for a pie crust! And these cookies! I have tried several different keto/low carb recipes for chocolate chip cookies over the years, and none gave me what I wanted: that Tollhouse cookie taste and texture. I made a batch of this recipe yesterday, and couldn’t be more thrilled! They look like Tollhouse cookies! And they chew and taste like them too! I couldn’t be happier! I did tweak the recipe just a bit: used 2 Tbsp yacon syrup instead of 9 grams of blackstrap molasses (cuz I had it), and added 1/2 tsp grassfed gelatin powder to the dry ingredients. I knew I’d added a bit more liquid by doubling the yacon syrup (next time I’ll use the called for 9grams of molasses and compare results), so wasn’t at all surprised when the cookies came out quite soft (but still with that caramelized crisp on the edges). But they spread perfectly and had that crinkled look. 🙂 As expected, they set up quite well once they cooled (anticipated that from the gelatin) but have stayed soft and pliable. I anticipate if I stored them in an open container they would pick up a bit more crisp again. But these are spot on! Thank you! By the way, do you have a Facebook page?

  7. Stace K. Morgan says:

    I want to leave my two cents on these as I’ve made them a few times! I cut the sweetener to 6 tablespoons and if you want them to spread you REALLY want to flatten them A LOT and bake on parchment! I also noticed in the first round that if I baked them in the top rack of my oven they spread much more. But if you like them more on the chewy side just bake them in the middle rack.

    Fantastic tasting cookies!

  8. Erin says:

    I love these cookies. The taste is good but the one thing i can’t get around is the ‘cold’ feeling from the swerve. Do you think if I let it rest after adding egg and vanilla it would help dissolve the sweetener which is the problem.

    • Paola says:

      Hi Erin! Glad you love them! Have you tried using Swerve confectioners instead then? Or simply running normal swerve in your blender or bullet until powdered? This might help to dissolve it better when you cream it with the butter! Hope this helps xo!

      • jane says:

        i have swerve confectioners and i still had that weird cooling sensation that made these so difficult to enjoy. I also didn’t get ones that look like pic at all. Flavor was still good but that cooling sensation yuck

        • Anna says:

          I agree. The cooling sensation kind of spoils the experience for me in this recipe. Still nice to have a cookie though.

          • Paola says:

            I get you Anna, for some reason I recently became VERY sensitive to the cooling of erythritol too so I’ve been experimenting with a couple sweetener mixes here (should be ready in a couple weeks!) xo!

  9. Kate says:

    Mine didn’t look exactly like yours but honestly? Who cares!! These are some of the tastiest chocolate cookies I’ve baked! Made at least 3-4 batches so far (I’ve got two kids + friends lol!). These and your brownies which I tried yesterday are simply stellar!

  10. Shalein says:

    What is the purpose of the xanthan gum? Would it just affect texture if it was left out? I’m just trying to decide if I need to go to the store or not since I have all the other ingredients on hand.

    • Paola says:

      Hi Shalein! Xanthan gum replaces gluten in gluten free baking (i.e. keto baking). Do you have ground flaxseed? You can substitute with twice the amount, the results won’t be exactly the same but the taste won’t be affected! Hope this helps xo!

    • Paola says:

      Hi Min! Sure thing! And apologies for the late reply, I just fished your comment out of spam…! Filters a bit too strong it seems! xoxo!

  11. Alex Fisher says:

    Hi, I have a question, can I substitute monk fruit sugar in for Swerve or will they not turn out? I have everything ready to go and realized I didn’t have Swerve…help! 😉

    • Paola says:

      Hi Alex! Is it the Lakanto monk fruit that has erythritol as well? If it is yes (I haven’t tested it, so I cannot guarantee the texture).

      Other than that I’m not sure about pure monk fruit as I’ve never baked with it.

      Hope this helps! P

    • Selena says:

      These might just be some of the best cookies I’ve tried! I skipped the arrowroot and they still came out perfect, at least in my humble opinion!

  12. Mary Stiles says:

    I baked these on a whim after someone shared these on facebook saying they were the best keto chocolate chip cookies. And boy they weren’t lying!! I might even go as far as saying that these are the BEST keto thing I’ve EVER baked. Kuddos for such a keeper! Mary Stiles

  13. Ash says:

    This looks amazing and exactly what I need for some holiday baking!

    Any suggestions if you can’t use almond flour (allergic) and just want to use all coconut? I know that means more liquid, just not sure with what.

    Thanks!

    • Paola says:

      Hi Ash! You really wouldn’t get the same result using all coconut (they come out very dry and crumbly). But have you ever tried sunflower seed flour (sometimes known as sunflour). Many readers use it to sub almond flour, as it has a similar fat content to almond. Hope this helps! xo Paola

  14. Miki says:

    Followed recipe but mine came out soft and fluffy. Did not hold together well. I even double checked all my measurements to see where I went wrong. The only thing I may have not been clear about was the direction to “flip the tray” since I didn’t sprinkle the salt on top. Does this mean to turn the tray around or flip each cookie? Do you have pictures of what the dough looks like going into the oven? Thank you in advance. Really want these to be good.

    • Paola says:

      Hi Miki! Unfortunately I do not have the pre pictures (the card broke down before I could transfer them…). Having said that, did you flatten them before baking them? I found that that is the way to get them to spread more.

      Otherwise, I did another round this weekend using a silpat baking mat and they didn’t spread! Turns out you need to bake them on parchment paper for that. And flipping the tray just means turning it around so all the cookies get even heat (as the back of the oven is always warmer).

      I hope this helps! xo Paola

      • Miki says:

        I did bake them on a silicone baking mat! Mystery solved. How strange that this would make such a big difference. I’ll try it again on baking paper.

          • Miki says:

            Late post…I tried these again on parchment paper and they were AMAZING! Hubby is requesting seconds and thirds. Thx for the feedback and a keeper recipe!

          • Paola says:

            NICE! I mean, it seems that the taste in these works great for everyone… but resulting shapes vary quite a bit depending on quite a few variables (type of oven, surface, brands…!). Anyways, thanks for getting back with your results- always super helpful for readers! xo!

  15. Karmyn says:

    The taste of these was great! I had a problem with texture though. Mine were puffy and soft and didn’t spread a whole lot. I ended up having to refrigerate the dough overnight, think this could have caused the texture to change? Thanks!

    • Paola says:

      Hi Karmyn! Apologies for the late reply, I’m just seeing that a few replies from last week didn’t post.

      Regarding the texture, did you flatten them before baking them? I found that that is the way to get them to spread more. If you bake them as rounds they don’t spread too much.

      Otherwise, I did another round this weekend using a silpat baking mat and they didn’t spread! Turns out you need to bake them on parchment paper for that.

      I hope this helps! xo Paola

      • Karmyn says:

        I tried them again and the texture did not work out this time either. I flattened them and used parchment paper. They keep coming out very soft and I’m not getting the crinkling or chewiness. Do you think increasing the heat could help?
        OR maybe I’m overmixing (using a kitchenaid stand mixer). The taste is spot on though, so at least they taste great. Thanks.

  16. Annie M says:

    I subbed out the arrowroot and these were still THE BEST COOKIES EVER! I’m not sure what it does, but you definitely don’t need it lol

  17. Pam says:

    Agree with all the comments above, this is a really fantastic recipe!! I cannot believe the cookies even crinkled when baked! THANK YOU!

  18. Kim Radcliffe says:

    Thank you for this great recipe! Since becoming keto 10 months ago I have tried many recipes looking for a good treat to enjoy on special occasions. This cookie is delicious and satisfying! I knew when I snuck a taste of the batter that they were going to work. My Lily’s stash was a bit lean, so I used one of her milk chocolate with almonds bars, eliminating the pecans, and it was fabulous. My non-keto friends and family will be perfectly happy enjoying this cookie with their coffee. Since discovering your site I have enjoyed many of your delicious recipes…again, THANKS!

  19. Rayan says:

    These are delicious! I had been looking for a good keto recipe for chocolate chips cookies for weeks. Your email came just in time. Since I don’t like artificial sweetener, I used 3.5 tablespoons of honey with an extra tablespoon of coconut flour with a few extra minutes of baking time. Keto is so much easier to do with recipes like these. Thank you!

    • noni says:

      they’re really amazing thnx again!! followed to a t and came out incredible, just used choco chips instead from ghirardelli

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