Game over! These easy chocolate chip peanut butter bars are a fan fave around here.…
low-carb chocolate chip cookies
Low-Carb
Keto
Gluten-Free
Sugar-Free
Soft, buttery, gooey low-carb chocolate chip cookies made with almond flour and sugar-free chocolate chips. These keto-friendly cookies have all the indulgence of traditional chocolate chip cookies with only 90 calories and 6.6g net carbs per cookie!
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Yield
18
Calories
90
Net Carbs
6.6g
Ingredients
- 1/2 cup (112g) butter or ghee, melted and slightly cooled
- 1/4 cup + 1 tablespoon Swerve granular (or Lakanto classic)
- 3 tablespoons Swerve brown (or Lakanto golden)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea or kosher salt
- 1/2-3/4 cup semi-sweet chocolate chips (Lily’s for low-carb option)
Instructions
- Mix wet ingredients: In a bowl, whisk 1/2 cup melted butter (or ghee), 1/4 cup + 1 tablespoon Swerve granular, and 3 tablespoons Swerve brown together until combined.
- Add eggs: Whisk in 2 eggs (room temperature) and 1 teaspoon vanilla extract until smooth.
- Add dry ingredients: Add 1 cup almond flour, 1/2 teaspoon xanthan gum, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix until well combined. Fold in 1/2-3/4 cup chocolate chips (or chunks).
- Chill dough: Place the dough in the freezer for 5-10 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Scoop cookies: Using a spoon or cookie scoop, place dough on light metal cookie sheets or trays with silicon pads. Add extra chocolate chunks on top for extra chocolatey goodness.
- Bake: Bake for 8-10 minutes until edges are set but centers are still soft. Sprinkle with sea salt flakes if desired.
- Cool: Remove and cool on pan for 10 minutes before transferring to parchment or wax paper to finish cooling.
Soft, chewy cookies with gooey chocolate chips
Pro Tips for Perfect Low-Carb Cookies
- Use melted butter: Cooled melted butter creates the right consistency for gluten-free cookies. Don’t skip this step!
- Chill the dough: The 5-10 minute freeze is crucial. It firms up the dough so cookies hold their shape while baking.
- Light-colored baking sheets: Almond flour browns quickly on dark metal sheets. Use light-colored sheets or silicon mats.
- Don’t overbake: Cookies should look slightly underdone when you remove them. They’ll continue cooking on the hot pan.
- Room temperature eggs: This helps everything incorporate smoothly into the melted butter.
Storage Instructions
Room temperature: Store in an airtight container for up to 1 week.
Refrigerator: Store in airtight container for up to 2 weeks.
Freezer: Freeze baked cookies in freezer-safe bags for up to 3 months. Thaw at room temperature.
Freeze raw dough: Scoop cookie dough onto a baking sheet, freeze until solid, then transfer to freezer bag. Bake from frozen, adding 1-2 extra minutes.
Why This Low-Carb Recipe Works
Traditional chocolate chip cookies are loaded with refined flour and sugar. This low-carb version swaps those out while keeping all the flavor and texture you love:
Key Ingredients Explained:
- Almond flour replaces white flour: Rich in protein, fiber, vitamin E, and magnesium. Naturally gluten-free.
- Xanthan gum replaces gluten: Provides the binding and elasticity that gluten normally gives. Helps cookies hold together and stay moist.
- Erythritol sweeteners (Swerve/Lakanto): Zero-calorie, doesn’t spike blood sugar, measures 1:1 with sugar, and has no bitter aftertaste.
- Lily’s chocolate chips: Sugar-free, sweetened with stevia. Keeps the recipe truly low-carb and keto-friendly.
- Melted butter: Creates the right dough consistency for almond flour cookies. Results in chewy, not cakey, texture.
Nutrition Comparison: Traditional chocolate chip cookies average 200+ calories and 25g+ carbs. These have 90 calories and only 6.6g net carbs—less than 1/3 the carbs!
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use ghee (clarified butter with milk solids removed) or coconut oil in place of butter. Both work perfectly.
What can I substitute for Swerve?
Any granular erythritol works great. Try Lakanto classic (white) and Lakanto golden (brown). For non-low-carb options, coconut sugar or regular brown sugar work too.
Do I need xanthan gum?
Yes, it’s essential for low-carb baking. Xanthan gum replaces the binding properties of gluten. Without it, cookies will fall apart and be crumbly.
Why do my cookies spread too much?
Make sure you chill the dough in the freezer for 5-10 minutes before baking. Also ensure your butter was cooled (not hot) before mixing.
Can I use regular chocolate chips instead of Lily’s?
Absolutely! Any semi-sweet chocolate chips work. Just note this will increase the carbs and sugar content per cookie.
Are these truly keto-friendly?
Yes! At 6.6g net carbs per cookie (total carbs minus fiber), these fit perfectly into a keto diet. Most people following keto aim for 20-50g net carbs per day.
Why do the bottoms burn on my dark baking sheet?
Almond flour browns much faster than regular flour. Always use light-colored metal sheets or silicon baking mats to prevent burning.
More Low-Carb Desserts You’ll Love:
Nutrition Facts (Per Cookie)
| Calories | 90 |
| Total Fat | 6.8g |
| Total Carbohydrate | 6.6g |
| Dietary Fiber | 0.3g |
| Net Carbs | 6.3g |
| Protein | 1.6g |
AUDRA SNYDER says
AM A CHOCOLATE FANATIC AND THESE COOKIES ARE DELICIOUS!!!!!
Karen says
So glad you liked them!! Thanks for letting me know!
Ellie Bull says
These cookies were simple to make came out perfectly!