The Most Amazing Keto Chocolate Chip Cookies


These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!

Printable recipe:

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 21
Calories: 179

3/4 cup Softened butter or coconut oil
2/3 cup Swerve Sweetener (My favorite brand on Amazon (affiliate link)
2 Eggs
2 tsp Vanilla Extract
3 cups Almond Flour (My favorite brand on Amazon (affiliate link)
1/2 tsp Baking soda
1/2 tsp salt
1/2 9 Ounce Bag Lily’s Chocolate Chips (My favorite brand on Amazon (affiliate link)

Pre-heat oven to 350
Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
add 2 eggs and vanilla and mix until combined
combine almond flour, baking soda, and salt in a medium bowl
add dry ingredients to wet ingredients and mix until combined
Fold in Lily’s Chocolate Chips
Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
Bake for 10-12 minutes
Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.

Mixing – This recipe has evolved into a dump recipe because they turn out perfectly even with just dumping all of the ingredients into a large bowl and mixing.
Cookie Scoop – Ensures perfectly even cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe above.
Checking for Doneness – These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
Freezing – I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
Nutrition – Please note, you must subtract the erythritol in the swerve and the lily’s chocolate chips and subtract the fiber to get an accurate carb count.

Serving: 1g | Calories: 179kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g





  1. I love love your videos, everything looks so good. I have to be honest…I can't keep up with the cost of Keto recipes today. The Lilly's chocolate chips are 8 dollars, butter 4 to 5 dollars, almond flour 10 dollars, monk fruit sugar 8 dollars, cream 5 dollars etc. I really want to make the White Chili and the Cheese Cake, but I have to save up, lol.

  2. I made these they were delicious! Added 1/2tsp xanthum gum to make them chewy. They barely taste keto at all this is def award winning! Btw I used butter which I’m sure helps them taste more like real chocolate chip cookies!