Mouth-watering, chewy, homemade chocolate chip cookies with crispy edges that are super easy to make. These low carb cookies will be your family’s favorite.
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These are hands down, the BEST low carb chocolate chip cookies you’ll ever make! They are nice and chewy and as they cool, the edges crisp up beautifully!
By using a blend of almond flour and oat fiber, you’ll be able to enjoy your favorite Keto snack, reminiscent of your childhood, without all the carbs of traditional cookies.
For the sweetness in this Keto cookie recipe, I use a combination of brown Swerve and Swerve confectioners, which gives them the perfect amount of sweetness and texture that you can only get from a brown sugar substitute.
And for the star of the show, I sprinkle in a generous amount of Lily’s dark chocolate chips and then just bake away! These low carb chocolate chip cookies are super easy to make and will definitely have you wanting more than just one!
Ingredients Needed for Low Carb Chocolate Chip Cookies
- Super fine almond flour
- Oat Fiber (see note below)
- Lily’s Chocolate Chips
- Grass-fed butter
- Swerve confectioners
- Brown Swerve
- Baking powder
- Ground cinnamon
- Pure vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Keto Chocolate Chip Cookies
Preheat your oven to 325F.
In a separate bowl, add the butter, brown Swerve and Swerve confectioners and mix using a hand mixer until well combined.
Mix in the remaining ingredients (except the chocolate chips) and continue to mix until smooth.
Take your dry ingredients, add them slowly into the wet mixture and mix until well incorporated. Next, fold in the chocolate chips, by hand.
Yes, there are a lot of chocolate chips because…well…who doesn’t love extra chocolate chips? YUM!
Next, gently press down each cookie to flatten them out just a little. Be sure you leave room between them, because they’ll spread some.
These cookies bake for 15-17 minutes or until lightly golden and the edges are a little darker. Start watching them around 15 minutes, you don’t want to over bake them.
The smell of these low carb chocolate chip cookies will be amazing as they come out of the oven. You will understand why they are described as mouth-watering.
They will be soft at first, so the key to making them hold together and the edges being crispy is by allowing them to cool completely (at least 30 minutes) on a cooling rack.
You should be able to get 26 chocolate chip cookies that are 3″ in diameter (once baked) from this recipe.
You may notice that there are only 24 cookies in the photo. That’s because I ate two of them before I even took the pics. That is how good they are!!
You can make these chocolate chip cookies whatever size you like, but you’ll just have to adjust the baking time accordingly. Store leftovers in an airtight container.
And speaking of leftovers, for a Neapolitan flavored treat, crumble one of these Keto chocolate chip cookies over a serving of this Strawberry Ice Cream.
Or, for an extra chocolatey treat serve them along with this rich and delicious Keto Avocado Chocolate Mousse.
You’re going to simply love these buttery, low carb, chocolate chip cookies. There’s been little debate since they were invented in the 1930’s that the chocolate chip cookie has been America’s choice for favorite cookie.
And now, with the availability of low carb flours like almond flour, coconut flour and products like oat fiber, even people following Keto or low carb diets get to enjoy all the flavors of traditional chocolate chip cookies.
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
More Keto recipes using Oat Fiber…
- Blueberry Muffins
- Coffee Crumb Cake
- Coconut Lime Cupcakes
- Cheddar Jalapeño “Cornbread”
- Fluffy Pancakes
- Rosemary & Kalamata Olive Focaccia
- Lemon Cupcakes
More Keto and Low Carb Cookie Recipes:
- Cookie Dough Fat Bombs
- Double Chocolate Chip Cookies
- Chocolate Dipped Shortbread Cookies
- Easy Peanut Butter Cookies
- Mocha Meringue Cookies
- Snickerdoodle Cookies
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Chocolate Chip Cookies – Keto, Low Carb & Gluten Free
- 1 1/4 cups super fine almond flour
- 1 tablespoon Oat Fiber see notes
- 2/3 cup Lily’s Chocolate Chips (or other sugar-free chips)
- 1/2 cup grass-fed butter at room temperature
- 1 large egg
- 1/4 cup swerve confectioners
- 1/2 cup Brown Swerve
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- Preheat oven to 325F. Add all the dry ingredients to a bowl and whisk to combine. Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.
- Add in the remaining ingredients (except the chocolate chips) and continue to mix. Mix in the dry ingredients, then fold in the chocolate chips, by hand.
- Using a small cookie scoop or melon baller, scoop out the dough onto 2 baking sheets lined with parchment paper or a Silpat. Gently press down to flatten them out a little. Be sure to leave room between them because they will spread some. Bake for 15-17 minutes or until lightly golden and the edges are a little darker. Mine took exactly 15 minutes.
- Allow to cool completely (at least 30 minutes) on a cooling rack, so the edges crisp up properly. They will be soft at first, but they will firm up and hold together perfectly once you let them cool. Store leftovers in an airtight container. I was able to get 26 cookies that are 3″ in diameter (once baked).