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Keto Cookies

Homemade chocolate chip keto cookies – deliciously soft, flourless, and completely sugar free!

Sugar Free Chocolate Chip Cookies

Chewy Keto Chocolate Chip Cookies

A recipe for chocolate chip keto cookies has been the hands-down most popular request I’ve been getting over and over again from readers this past month.

On one day in particular, I received four separate requests within hours of each other – and that was when I knew the recipe needed to go to the very top of my to-make list.

It took just a couple of tries to perfect these cookies, and the results are like something between a traditional chocolate chip cookie and a butter cookie. Their texture is so rich and buttery, it’s almost like eating chocolate chip shortbread!

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Above – watch the video how to make keto cookies.

Keto Cookies With Almond Flour

The two types of flour used most often in keto cookie recipes are coconut flour and almond flour.

I chose almond this time, mostly to be different because I’ve already made brownies with coconut flour.

Almond flour (also called almond meal; it’s not really flour at all) is much easier to find nowadays than it was even just a few years ago.

I’d recommend looking in the natural section of a regular grocery store, or at Target, health food stores, or online.

You can also make your own almond flour at home by adding raw almonds to a food processor and pulsing until they reach a flour-like consistency. Be sure not to pulse too long or they’ll turn into almond butter, which is delicious… but not what you want if you’re making these cookies!

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Keto Cookies
Keto Chocolate Chip Cookies

Just 7 Ingredients

Vegan & Gluten Free

Taste Like Shortbread

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Can Sugar Free Cookies Actually Taste Good?

Growing up, whenever we’d go to my grandparents’ house there would be two sections of treats in the cabinet.

One was the regular, full-of-fat-and-sugar junk food section specifically for us kids. The other was comprised of sugar-free JELL-O, granola bars, and low carb cookies for my grandfather who had Diabetes.

One afternoon, I was curious and snuck off with one of the sugar free peanut butter cookies in the “not for children” stash.

All I remember of that cookie was an artificial aspartame taste that lingered long after the first bite was gone. And I definitely didn’t take a second bite!

Thankfully, sugar free desserts have come a long way, and you have numerous options from which to choose if you need to bake without sugar.

For this particular recipe, both powdered erythritol and Sugar Free Powdered Sugar will work. The photos in this post are of keto cookies made with the former.

If I’m making the cookies for myself or to serve a crowd not on the keto diet, I’ll just use regular powdered sugar or powdered coconut sugar, both of which work fine here as well.

(If you want them to be paleo cookies, use powdered coconut sugar, which can be made by simply pulsing regular coconut sugar in a blender until it turns to powder.)

The Best Easy Low Carb Keto Chocolate Chip Cookies

Also try these Keto Brownies

Pin it now to save for laterPin Recipe

Keto Cookies

Low carb chocolate chip keto cookies that are soft, easy to make, and sugar free.
4.94/5 (282)
Total Time 10 minutes
Yield 5 large or 10 small



  • Preheat oven to 325 F. Stir dry ingredients very well (so you don’t end up biting into a clump of baking soda!). Add wet to form a dough. Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies. Place on a cookie tray, and bake on the center rack 10-12 minutes. Let cool an additional 10 minutes before handling, as they are very delicate at first but firm up completely once cool. If you try them, be sure to leave a comment or rate the recipe below!
    View Nutrition Facts

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4.94/5 (282)

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Published on October 8, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Natasha says

    These sound WAY better than regular chocolate chip cookies, at least to me. I am not keto by any means but I love butter cookies so, so much. I also appreciate the usual healthy makeover you’ve given them.
    Alright, I hate to be the annoying commenter, but is there a reason why powdered sugar must be used instead of regular?
    Anyways, I hope you both have a wonderful Monday.

    • Jason Sanford says

      Granulated sugar isn’t listed as an option simply because Katie hasn’t tried it and therefore can’t vouch for it here. But that doesn’t necessarily mean it won’t work (just that we don’t know if it does), so please feel free to experiment. And be sure to report back if you do!

      • Carly says

        Not the OP but I have made these several times over the past week (they are incredibly fast to make and taste AWESOME) using regular brown sugar and also maple syrup. They’ve come out great every time. Hope this helps!

        As a side note, I add a little less than one tablespoon of sweetener vs. two and they’re still plenty sweet enough for my tastes.

      • Judy Johnston says

        I used the Swerve granulated and it worked great! My daughter is doing Keto and is trying to get us on board so I made these the other day because I have to have some chocolate and love desserts but want a healthy dessert! That’s why I love Katie’s recipes! Sometimes I use honey powder or coconut sugar but have found that using the Monk fruit and Swerve give the sweetness without the calories or after taste that you sometimes get from Stevia.

          • Jimi howell says

            I don’t want to be Debbie Downer but doesn’t she say there is no flour in the recipe? Yet the first ingredient listed is almond flour! So did she mean no regular flour? Sorry to ask but I just need to be sure I’m looking at the right recipe. Thank you in advance ?

          • Jason Sanford says

            Almond flour is called flour because it looks like flour. It’s actually just ground-up almonds, so not flour at all and perfectly acceptable on keto diets 🙂

        • Charlene Floyd says

          you can just put your granulated sugar in a coffee grinder and make it powdered sugar. I do it all the time

        • CCK Media Team says

          Unfortunately coconut flour is a completely different thing and can’t usually be subbed without changing other parts of a recipe because it soaks up liquid like a sponge. But you can definitely experiment and play around with the recipe!

    • Brooke Hébert says

      From my experience as a pastry chef, I would say powdered sugar is used because it blends well into the dough making it indiscernible, and lending to the beautiful buttery texture of shortbread. Regular sugar leaves a more sandy, granular texture. I used Swerve zero calorie powdered sugar.

    • Kiara says

      I tried these today and am a very happy camper right now. I’d only tried one other keto cookie recipe in the past and this one far exceeds the results. My husband loved them too, so it’s a win all around.
      10/10 stars I will make them again for certain!

  2. Melanie Irwin says

    Thank you, Katie! I’m so grateful for your keto recipes. I’m not keto, but I have Type 2 diabetes, and keto recipes are usually okay for me. (Trader Joe’s has both almond flour and almond meal.)

  3. Mandy says

    I made these and they were TO DIE FOR good! I’m embarrassed to say the whole batch is already gone! I’m not a vegan but was recommended to your site by a friend for healthy keto recipes without all the artificial junk people sometimes put in keto desserts, and I have loved everything I’ve tried so far.

  4. Kathleen @ Produce On Parade says

    OOOOoo I can’t wait to try these. My husband has an rheumatoid arthritis and he feels better when we cut back on processed foods/ingredients so I am excited to try these! I have a sweet tooth, so it’s an experiment finding healthy treats for the both of us. Thanks, Katie!

    • Tanya Darling says

      Your husband might want to try the Plant Paradox diet by Dr. Gundry. It helps rheumatoid arthritis. It’s amazing and an easy diet to follow and stick to. My whole family has been following it for almost a year now.

  5. Sabrina says

    thank you for another wonderful sugar free recipe, and a cookie recipe at that, appreciate that it’s not too sweet since that is one of the things that I dislike most about chocolate chip cookies, love that these are soft too!

  6. JULIE says

    WONDERFUL! My grandaughter LOVED them, which is great because she’s a very picky eater.
    You have to really work that coconut oil. I did add about 4T of milk. Remember to put them in cookie shape. They will not rise or fall.

  7. Sharon says

    These were SO GOOOOD!!!! They should come with a warning label. I’m not sure how good they are going to be for my keto diet LOL!

  8. Jana Bruce says

    Wow! These are some yummy cookies! I used powdered Swerve for the sweetener and heavy whipping cream instead of milk. They were moist and held together. Thanks for the great recipe!

  9. Olga says

    HI…I love your recipes, I used this recipe but I didnt like how oily they were so the second time I trippled the recipe (because I wanted more cookies) and I used less coconut oil, just one spoon and half and they were fantastic, I also used rapadura or panela sugar instead of powdered sugar and the result was absolutely amazing. Thank you so much for sharing your recipes. Olga
    Ps: I don’t used powdered sugar as I can’t have any processed sugar, that’s why I use rapadura or panela sugar as this is unprocessed sugar.

  10. Diana says

    Jennifer, I’m so sorry this didn’t work out for you. I too tried this recipe and at first glance, it seemed that there wouldn’t be enough moisture in the recipe, but there is if you mix it a little more. The only thing I wanted to point out is that even though I doubled the recipe I was only able to make 17, 2 1/2 inch cookies. Also, my cookies didn’t flatten out either, which is usual when cooking with Almond flour, but they tasted fabulous anyway. One last thing I wanted to point out is that the cooking temperature may be too low. I had to cook them longer then stated and for the second batch I turned up the temperature to 375 and baked them for 10 minutes and they came out fine. Don’t give up, try again and good luck.

  11. Peg Baldwin says

    These are *fantastic*! They whip up so fast. I did not have sugarless chocolate chips so I chopped up 2 squares of 92% cocoa chocolate instead. Seriously, I can’t even imagine a better keto chocolate chip cookie. I did buy sugarless chocolate chips so will use those next time. It makes a small batch, but I rolled the dough into little balls about 1′ in diameter and flattened them by hand – it made 15 cookies that are about 1.75″ across. I will *totally* make these over and over again. Thank you Katie, for the recipe. I have also made your Fat Bombs on this page, sooooo good too. 🙂

  12. Helen says

    Very very nice. Will definitely be making again. They went so quick with guests.
    Used butter instead of coconut oil as I don’t like it. Didn’t have chocolate chips so used 70% dark chocolate, which I chopped into little squares.

    • Amber says

      Thank you for commenting that you used butter instead of coconut oil. I was scrolling thru the comments to see if anyone did that because I wanted to use butter instead of coconut oil since coconut oil doesn’t agree with my stomach. So glad they still turned out good!!

  13. Kirsten says

    I came straight to this recipe since I can’t use regular flour and it calls for Swerve (I’m diabetic so I always keep Swerve in the house for baking); but then I noticed it uses almond flour. Is there any other flour that can be used (I’m allergic to tree nuts)?

  14. Desi says

    I’ve made 2 batches of these cookies so far. I follow the recipe and they turned out perfectly both times and so delicious. One thing I did that is not specifically mentioned in the recipe is I heated up the coconut oil and mixed it in when it was liquid. The cookies in the first batch were kinda fat because I assumed they would spread a bit while baking so I didn’t flatten them much before they went in the oven. But they stayed pretty much the same shape. So my second batch I just shaped them into cookies and flattened them out more.

  15. Shannon says

    Dessert snob turned Keto. Excellent recipe! Thank you, CCK! …I subbed butter for the coconut oil and hand-mixed until the wet ingredients were well incorporated into the dry. After dropping by tablespoon full, I flattened the cookie balls with the back of a glass. Cooking time with my oven was a little longer. MUST let the cookie cool completely do it won’t crumble. Nice and soft Keto cookie perfection.

  16. Aimee says

    I never leave comments but I loved these so much I had to. I used avocado oil, added a little extra powdered stevia and 1/4 tsp of molasses and they turned out so good I couldn’t believe it. They were eaten immediately by my family and then I started making more. I love that you can eat the dough raw. Thank you so much for this recipe!

  17. Selina Rifkin says

    These were VERY tasty. Used walnut meal instead of almond and granulated Swerve. And Lily’s chocolate. Worked fine. And husband liked them!

  18. Vanessa Caraballo says

    My husband has started the Keto Diet and he is such a picky eater. He loves all the horrible things. He hated healthy versions/substitutions of any sweets. We made this today and he did enjoy them… a lot!

  19. Anna says

    The most BEAUTIFUL keto cookie I have tried. I too will make these over and over and over and over again! Thanks so much Katie. You are quite the genius in the keto kitchen. Best wishes from Germany.

  20. Alecia says

    These are pretty good keto cookies and I rated them as such. They taste more like a snowball cookie than a shortbread cookie to me. They’re definitely not like a regular chocolate chip cookie, but they’re a very good “healthy” cookie. I love cck for the “healthy” version of my favorite desserts, but I don’t live on healthy baked goods. I’m not accustomed to all these nut flours, nut milk, xylitol ect. that are commonly used in Katie’s recipes. If healthy baked goods are your thing, then you won’t be disappointed.

    • Elaine says

      These are good. Used butter and chopped up baker’s chocolate. I would increase the sweetener by a tablespoon next time.

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