33+ Easy Keto Chocolate Chip Cookie Recipes for the Ultimate Low-Carb Treat

If you’re on the keto diet, you know how tricky it can be to satisfy your sweet tooth without blowing your carb count.

Luckily, keto chocolate chip cookies are here to save the day! With the right ingredients and a little creativity, you can enjoy all the sweet, chewy, and chocolaty goodness of traditional chocolate chip cookies—without any of the guilt.

In this blog post, we’ve rounded up over 33 keto chocolate chip cookie recipes, ranging from classic to innovative, so you can have a low-carb cookie for every occasion.

Whether you prefer almond flour, coconut flour, or even more creative options, there’s a recipe on this list to suit your taste.

33+ Easy Keto Chocolate Chip Cookie Recipes for the Ultimate Low-Carb Treat

With these 33+ keto chocolate chip cookie recipes, you never have to miss out on a sweet treat while sticking to your low-carb lifestyle.

Whether you’re looking for a classic cookie or something with a little extra flair, you can indulge in your cravings without compromising on your health goals.

So grab your ingredients, preheat that oven, and get ready to enjoy these keto-friendly delights—guilt-free!

Soft and Chewy Keto Chocolate Chip Cookies

These soft and chewy keto chocolate chip cookies are a delicious low-carb treat that doesn’t sacrifice flavor. The combination of almond flour and coconut flour creates the perfect texture, while the sweetener provides just the right balance of sweetness. Ideal for anyone craving a sweet snack while keeping carbs low.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sweetener until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, and mix until combined.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
6. Fold in the sugar-free chocolate chips.
7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These soft and chewy keto chocolate chip cookies are a perfect treat for those on a low-carb diet. They offer the familiar, comforting taste of classic chocolate chip cookies without the guilt. Whether you’re craving a mid-day snack or a dessert after dinner, these cookies satisfy your sweet tooth while keeping you on track with your keto lifestyle. Store them in an airtight container for up to a week or freeze for longer storage.

Crispy Keto Chocolate Chip Cookies

If you prefer a crispier cookie, this recipe delivers! These keto chocolate chip cookies are thin, crispy, and loaded with delicious chocolate chips. With just a few ingredients and a simple method, these cookies are the perfect low-carb dessert to pair with your favorite keto-friendly drink.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup butter, melted
• 1/4 cup monk fruit sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, mix together the melted butter, monk fruit sweetener, egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Scoop out the dough using a spoon or cookie scoop and flatten each scoop slightly to help the cookies spread.
7. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the cookies are golden brown and crisp.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

These crispy keto chocolate chip cookies offer a satisfying crunch that will make you feel like you’re indulging in a traditional cookie. They are a great option for anyone who enjoys the contrast of a crispy edge and soft center, with a hint of sweetness from the sugar-free chocolate chips. Store these cookies in a sealed container to maintain their crispy texture, and enjoy them throughout the week!

Double Chocolate Keto Chip Cookies

These double chocolate keto cookies are for the true chocolate lovers! Made with unsweetened cocoa powder and sugar-free chocolate chips, they have a rich, indulgent flavor. These cookies satisfy even the most intense chocolate cravings while keeping carbs low and your keto goals intact.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat together the softened butter and sweetener until smooth and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
5. Gradually stir in the dry ingredients until a dough forms.
6. Fold in the sugar-free chocolate chips and chopped nuts (if using).
7. Scoop spoonfuls of dough and roll them into balls, placing them on the prepared baking sheet.
8. Flatten each dough ball slightly with the back of a spoon to form a cookie shape.
9. Bake for 10-12 minutes, or until the edges are firm but the centers are slightly soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These double chocolate keto chip cookies are the ultimate dessert for chocolate lovers who are following a low-carb or keto diet. The rich cocoa flavor paired with the sugar-free chocolate chips creates an irresistible treat that’s both indulgent and guilt-free. Perfect for anyone looking to satisfy their chocolate cravings without derailing their diet. For added texture and flavor, consider adding some chopped nuts. These cookies are best stored in an airtight container and enjoyed within a week.

Keto Almond Butter Chocolate Chip Cookies

If you love almond butter, this recipe is for you! These keto chocolate chip cookies are rich and nutty, with the perfect balance of almond butter and chocolate chips. They’re soft, chewy, and the ideal treat for anyone craving a low-carb dessert with a hint of nuttiness.

Ingredients:

• 1 cup almond butter (unsweetened, natural)
• 1/2 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond butter, sweetener, egg, and vanilla extract. Mix until smooth and creamy.
3. In a separate bowl, combine the almond flour, baking soda, and salt. Gradually add to the wet ingredients and stir until fully combined.
4. Fold in the sugar-free chocolate chips.
5. Scoop the dough onto the baking sheet using a spoon, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes or until golden brown around the edges.
7. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These keto almond butter chocolate chip cookies are rich, satisfying, and packed with flavor. The almond butter gives the cookies a smooth, nutty texture, while the sweetener and chocolate chips add just the right touch of sweetness. They’re perfect for a quick snack or a dessert after a keto-friendly meal. Store in an airtight container for up to a week.

Keto Coconut Flour Chocolate Chip Cookies

flour is the star of this recipe, creating a light and fluffy texture for these keto chocolate chip cookies. This recipe uses fewer ingredients than most, yet the results are a delightful treat with the tropical flavor of coconut and rich chocolate chips.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sweetener until smooth.
3. Add the eggs and vanilla extract to the butter mixture and mix well.
4. In a separate bowl, combine the coconut flour, baking soda, and salt. Slowly add to the wet ingredients, stirring until fully combined.
5. Fold in the sugar-free chocolate chips.
6. Scoop dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 8-10 minutes or until the edges are golden and the cookies are firm. These keto coconut flour chocolate chip cookies are the perfect balance of light and chewy with a delicate coconut flavor. The coconut flour helps to keep them soft and airy, while the chocolate chips provide a satisfying sweetness. They’re great for anyone who enjoys a mild, tropical flavor in their desserts. These cookies store well in an airtight container and can be frozen for longer storage.

Keto Chocolate Chip Cookies with Collagen

Boost your nutrition while indulging in these keto chocolate chip cookies! By adding collagen peptides to the dough, you not only enhance the cookie’s texture but also increase the protein content. These cookies are soft, chewy, and packed with benefits.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup collagen peptides powder
• 1/2 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the softened butter and sweetener until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until combined.
4. In a separate bowl, whisk together the almond flour, collagen peptides powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until well combined.
6. Fold in the sugar-free chocolate chips.
7. Scoop dough onto the baking sheet and flatten each cookie slightly with a spoon.
8. Bake for 10-12 minutes, or until golden brown around the edges.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

These keto chocolate chip cookies with collagen are a perfect combination of flavor and nutrition. The collagen peptides boost the protein content, making them an ideal post-workout treat or snack. With their chewy texture and rich chocolate taste, they’re just as indulgent as regular cookies, with the added benefit of supporting joint health and skin elasticity. Enjoy them fresh or store them in an airtight container for later.

Keto Peanut Butter Chocolate Chip Cookies

A classic pairing of peanut butter and chocolate, these keto cookies are creamy, indulgent, and full of flavor. Using natural peanut butter and low-carb sweeteners, these cookies will satisfy your sweet tooth while keeping your carbs in check.

Ingredients:

• 1/2 cup peanut butter (unsweetened, natural)
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the peanut butter, butter, and sweetener. Mix until smooth.
3. Add the egg and vanilla extract, and stir until combined.
4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
6. Fold in the sugar-free chocolate chips.
7. Scoop dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden and the cookies are set.
9. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.

hese keto peanut butter chocolate chip cookies are a rich, creamy treat that combines two beloved flavors in one. The natural peanut butter gives the cookies a satisfying texture and a savory note, perfectly complemented by the sweetness of the chocolate chips. They’re a great snack or dessert for anyone on a keto diet. Store in an airtight container for up to a week or freeze for later.

Keto Maple Pecan Chocolate Chip Cookies

For a little variety, these keto maple pecan chocolate chip cookies offer a sweet, nutty flavor with a hint of maple. The maple extract adds a cozy, fall-like vibe to these cookies, while the pecans provide a delightful crunch and additional healthy fats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sweetener until smooth and fluffy.
3. Add the egg, vanilla extract, and maple extract, mixing well.
4. In a separate bowl, combine the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Fold in the chocolate chips and chopped pecans.
6. Scoop dough onto the baking sheet, flattening each ball slightly with a spoon.
7. Bake for 10-12 minutes, or until golden brown around the edges.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto maple pecan chocolate chip cookies offer a unique flavor twist with the warm essence of maple and the crunch of toasted pecans. The combination of these ingredients provides a rich, satisfying cookie that feels indulgent but is still low-carb. Perfect for autumn-inspired treats or anytime you’re craving something a little different. Store in an airtight container for freshness or freeze for longer storage.

Keto Snickerdoodle Chocolate Chip Cookies

A twist on the classic snickerdoodle, these keto chocolate chip cookies combine the warm spices of cinnamon with the richness of chocolate chips. They’re chewy, sweet, and the perfect balance of spice and chocolate, perfect for anyone craving something cozy and low-carb.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing until combined.
4. In a separate bowl, combine the almond flour, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
6. Fold in the chocolate chips.
7. Scoop dough onto the baking sheet, flattening each cookie slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until golden brown on the edges.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto snickerdoodle chocolate chip cookies combine the warmth of cinnamon with the indulgence of chocolate chips. They are a perfect treat for any season, offering a comforting flavor profile that’s both cozy and delicious. Perfect for satisfying your sweet cravings while keeping your keto diet intact. Enjoy these cookies fresh, or store them in an airtight container for a week-long treat.

Keto Salted Caramel Chocolate Chip Cookies

For those who love the combination of sweet and salty, these keto salted caramel chocolate chip cookies are a must-try. Infused with caramel flavor and topped with a pinch of sea salt, these cookies are an irresistible treat. They offer a perfect balance of sweetness with a savory finish from the salt.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp caramel extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• Flaky sea salt for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg, vanilla extract, and caramel extract, mixing until fully incorporated.
4. In a separate bowl, combine the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Fold in the chocolate chips.
7. Scoop dough onto the baking sheet, flattening the dough slightly.
8. Sprinkle each cookie with a pinch of flaky sea salt.
9. Bake for 10-12 minutes, or until golden brown around the edges.
10. Allow the cookies to cool for 5 minutes before transferring them to a wire rack.

These keto salted caramel chocolate chip cookies combine the rich, indulgent flavor of caramel with the perfect sweet and salty contrast. The touch of flaky sea salt elevates the taste, making each bite feel like a luxurious treat. They’re great for satisfying your sweet tooth while sticking to your keto diet. These cookies are best enjoyed fresh but can be stored in an airtight container for a week.

Keto Dark Chocolate Hazelnut Cookies

If you love dark chocolate and hazelnuts, this keto recipe is your new favorite! These cookies are packed with rich dark chocolate and chopped hazelnuts for an extra crunch. The combination of flavors makes these cookies feel like a gourmet treat without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup chopped hazelnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sweetener until light and fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. In another bowl, combine the almond flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
5. Stir in the dark chocolate chips and chopped hazelnuts.
6. Scoop dough onto the baking sheet, spacing the cookies about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are slightly golden.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These keto dark chocolate hazelnut cookies offer a rich, decadent flavor that’s perfect for chocolate lovers. The dark chocolate chips provide a deep cocoa taste, and the crunchy hazelnuts add texture and nutty goodness. With these cookies, you can enjoy a gourmet experience while sticking to your low-carb lifestyle. They’re best eaten fresh but can also be stored in an airtight container for up to a week.

Keto Zucchini Chocolate Chip Cookies

in some veggies with these keto zucchini chocolate chip cookies! Grated zucchini adds moisture to these cookies, keeping them soft and chewy. The zucchini blends seamlessly with the sweetness of the chocolate chips, making these a healthy yet indulgent keto treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated zucchini (squeezed to remove excess moisture)
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, combine the almond flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and stir until fully combined.
6. Fold in the grated zucchini and chocolate chips.
7. Scoop the dough onto the baking sheet and flatten each cookie slightly.
8. Bake for 10-12 minutes or until golden around the edges.
9. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto zucchini chocolate chip cookies are a great way to incorporate more vegetables into your diet without sacrificing flavor. The zucchini helps keep the cookies moist and tender while the chocolate chips provide the sweetness you crave. These cookies are perfect for a guilt-free snack or dessert. Store them in an airtight container for up to a week.

Keto Lemon Poppy Seed Chocolate Chip Cookies

Add a burst of citrus with these keto lemon poppy seed chocolate chip cookies. The bright flavor of lemon combined with the crunch of poppy seeds gives these cookies a fresh and unique twist, complemented perfectly by the richness of the chocolate chips.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sweetener until smooth and fluffy.
3. Add the egg, vanilla extract, lemon zest, and poppy seeds, mixing well.
4. In another bowl, combine the almond flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture.
5. Stir in the chocolate chips.
6. Scoop dough onto the baking sheet and flatten with a spoon.
7. Bake for 10-12 minutes or until golden brown.
8. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

These keto lemon poppy seed chocolate chip cookies offer a refreshing twist on traditional cookies. The zesty lemon flavor paired with the crunch of poppy seeds provides a light, uplifting experience that’s balanced by the richness of the chocolate chips. They are a perfect option for anyone looking for a unique keto dessert. Store them in an airtight container for up to a week.

Keto Mocha Chocolate Chip Cookies

For coffee lovers, these keto mocha chocolate chip cookies combine the bold flavors of coffee and chocolate in one delicious bite. With the richness of cocoa and a hint of espresso, these cookies offer a caffeinated twist to your usual chocolate chip cookie.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1 tsp instant coffee granules
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, dissolve the instant coffee granules in a tablespoon of warm water.
3. In a large bowl, cream together the butter and sweetener until smooth.
4. Add the egg, vanilla extract, and dissolved coffee, mixing well.
5. In another bowl, combine the almond flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until smooth.
6. Stir in the chocolate chips.
7. Scoop dough onto the baking sheet, flattening each cookie slightly.
8. Bake for 10-12 minutes, or until golden brown.
9. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto mocha chocolate chip cookies are perfect for coffee enthusiasts who enjoy a little extra kick in their treats. The combination of rich cocoa and bold coffee flavor makes these cookies a delicious pick-me-up. They’re great for a midday snack or an after-dinner dessert. Store in an airtight container to keep them fresh for a week.

Keto Chai Spiced Chocolate Chip Cookies

These keto chai spiced chocolate chip cookies bring a warm, aromatic twist to the traditional chocolate chip cookie. With a blend of chai spices like cinnamon, ginger, and cloves, these cookies offer a cozy, spiced flavor with the indulgence of chocolate.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing until combined.
4. In another bowl, combine the almond flour, cinnamon, ginger, cloves, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Fold in the chocolate chips.
7. Scoop dough onto the baking sheet, flattening each cookie slightly.
8. Bake for 10-12 minutes, or until golden brown.
9. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto chai spiced chocolate chip cookies offer a unique, aromatic flavor that’s both comforting and indulgent. The blend of chai spices brings warmth to the traditional chocolate chip cookie, making it perfect for any season. These cookies are an excellent choice for those seeking something a little different. Enjoy them fresh, or store in an airtight container for a week.

Keto Coconut Macadamia Chocolate Chip Cookies

For a tropical twist on the classic chocolate chip cookie, these keto coconut macadamia chocolate chip cookies combine the rich flavors of toasted coconut and buttery macadamia nuts. The combination of textures—crunchy nuts and chewy coconut—pairs perfectly with the sweetness of the chocolate chips, making for a delightful and indulgent treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup chopped macadamia nuts
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing until fully combined.
4. In a separate bowl, mix together the almond flour, shredded coconut, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Fold in the macadamia nuts and chocolate chips.
7. Scoop dough onto the baking sheet and flatten slightly.
8. Bake for 10-12 minutes, or until golden brown around the edges.
9. Let the cookies cool for 5 minutes before transferring them to a wire rack.

These keto coconut macadamia chocolate chip cookies are a deliciously nutty and tropical twist on the classic chocolate chip cookie. The toasted coconut and macadamia nuts add a rich, buttery crunch that’s perfectly complemented by the sweetness of the chocolate chips. These cookies are perfect for a snack or dessert and can be stored in an airtight container for up to a week.

Keto Almond Joy Chocolate Chip Cookies

you’re a fan of Almond Joy candy bars, these keto cookies will be your new favorite treat. Packed with almond butter, chopped almonds, and sugar-free chocolate chips, these cookies capture the rich flavors of coconut, almonds, and chocolate, all while staying low-carb.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup almond butter
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the almond butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, combine the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Fold in the shredded coconut, chocolate chips, and chopped almonds.
6. Scoop dough onto the baking sheet and flatten slightly.
7. Bake for 10-12 minutes, or until golden brown.
8. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.

These keto Almond Joy chocolate chip cookies are a perfect blend of almond, coconut, and chocolate flavors, offering a low-carb version of a classic candy bar. The almond butter and chopped almonds add a rich, nutty flavor that pairs wonderfully with the sweetness of the chocolate chips and coconut. Store them in an airtight container to keep them fresh for up to a week.

Keto Peanut Butter Chocolate Chip Cookies

For peanut butter lovers, these keto peanut butter chocolate chip cookies are a dream come true. With a combination of creamy peanut butter and sugar-free chocolate chips, these cookies deliver a rich, nutty flavor in every bite. They’re soft, chewy, and perfect for those following a keto diet.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened and natural)
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, combine the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Fold in the chocolate chips.
6. Scoop dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 10-12 minutes, or until golden brown around the edges.
8. Let the cookies cool for 5 minutes before transferring them to a wire rack.

hese keto peanut butter chocolate chip cookies are a classic, indulgent treat with the perfect combination of peanut butter and chocolate. The peanut butter adds a rich, creamy texture, while the chocolate chips bring sweetness and depth. Perfect for a quick snack or dessert, these cookies can be stored in an airtight container for up to a week.

Keto Pecan Chocolate Chip Cookies

ou’re a fan of pecans, these keto pecan chocolate chip cookies are sure to impress. The rich, nutty flavor of pecans pairs perfectly with the sweetness of sugar-free chocolate chips, creating a delightful texture and flavor combination.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, combine the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Stir in the chocolate chips and chopped pecans.
6. Scoop dough onto the baking sheet, flattening each cookie slightly.
7. Bake for 10-12 minutes, or until golden brown around the edges.
8. Let the cookies cool for 5 minutes before transferring them to a wire rack.

These keto pecan chocolate chip cookies offer a perfect balance of sweet and nutty flavors. The crunchy pecans enhance the texture and taste of the cookies, while the sugar-free chocolate chips add just the right amount of sweetness. These cookies are ideal for any nut lover and can be stored in an airtight container for up to a week.

Keto Pumpkin Spice Chocolate Chip Cookies

Embrace the flavors of fall with these keto pumpkin spice chocolate chip cookies. With warm spices like cinnamon, nutmeg, and cloves, these cookies offer the comforting flavors of pumpkin pie in a low-carb format, enhanced with the richness of chocolate chips.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin (unsweetened)
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg, vanilla extract, and pumpkin puree, mixing until fully combined.
4. In a separate bowl, combine the almond flour, pumpkin pie spice, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Fold in the chocolate chips.
7. Scoop dough onto the baking sheet and flatten slightly.
8. Bake for 10-12 minutes, or until golden brown.
9. Let the cookies cool for 5 minutes before transferring them to a wire rack.

These keto pumpkin spice chocolate chip cookies are the perfect fall treat, combining the cozy flavors of pumpkin pie with the richness of chocolate. The spices give them an aromatic warmth, while the pumpkin adds moisture, making them soft and chewy. They’re perfect for holiday baking or any time you crave a seasonal dessert. Store them in an airtight container for up to a week.

Keto Chocolate Chip Cookies with Collagen

These keto chocolate chip cookies are enriched with collagen peptides, offering a boost of protein with every bite. The collagen adds a subtle richness to the cookies while keeping them low-carb, making them an excellent option for those looking to increase their protein intake without sacrificing flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp collagen peptides (unflavored)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sweetener until smooth.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, combine the almond flour, collagen peptides, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Stir in the chocolate chips.
7. Scoop dough onto the baking sheet, flattening each cookie slightly.
8. Bake for 10-12 minutes, or until golden brown.
9. Let the cookies cool for 5 minutes before transferring them to a wire rack.

These keto chocolate chip cookies with collagen are a fantastic way to increase your protein intake while enjoying a delicious, low-carb treat. The collagen peptides add a boost of nutrition without affecting the flavor, making these cookies both tasty and beneficial. They’re perfect for a quick snack and can be stored in an airtight container for up to a week.

Note: More recipes are coming soon