These are the Best Low-Carb Sugar-Free Chocolate Chip Cookies you will ever have! These Keto Chocolate Chip Cookies are tree-nut free, coconut flour free, and gluten free and just 2 net carbs per cookie! Directions are included below if you prefer Crunchy low carb cookies instead of chewy texture!
Chewy Low Carb Chocolate Chip Cookies
When you're following a low carb diet or keto lifestyle sometimes you need keto desserts to help with that sweet tooth! These are the best keto chocolate chip cookies and I don't say that often!
They remind me of Nestle Tollhouse chocolate chip cookies and that's why I titled this easy recipe bakery style chocolate chip cookies!
Low-Carb Sugar-Free Chocolate Chips
I only use Lily's Sweets sugar-free dark chocolate chips because they are made with very few ingredients and use erythritol and stevia to sweeten. You can use Lily's dark chocolate baking chips, milk chocolate or semi-sweet chocolate chips.
You could use any chocolate chips you prefer, but there are some to be cautious of and those are ones that include sugar alcohols like Maltitol and Sorbitol which can cause GI distress in some people.
Ingredients for Chewy Keto Chocolate Chip Cookie Recipe
Salted Butter- softened is best as it will be easier to incorporate the remaining ingredients together. I use salted butter because then you don't need to add any salt to balance the sweet flavors.
Better than Sugar is a low-carb sweetener that I use often in many baking recipes. The reason is that it combined erythritol and stevia for a perfect amount of sweetness similar to using sugar. I am using the confectioners' or powdered version for these sugar free cookies.
Allulose- in liquid form is best if you want a chewy chocolate chip cookie. If not please read below for crunchy keto cookies.
Large Egg- room temperature is best as again it will help incorporate all ingredients together quickly and smoothly.
Vanilla Extract- I add vanilla extract to pretty much all my baking recipes. You just can't replicate that warm flavor with any other ingredient.
Sunflower Seed Flour- Is my choice for a tree nut free cookie that is easy to swap with almond flour than any other keto flours I've used, like sesame or coconut.
Baking Powder-I have tried using baking soda for these cookies and they expanded and flattened too much, not to my liking anyway. Baking powder is what works for best results.
Xanthan Gum- is used in many gluten free recipes to help with a chewy texture and help not be as crumbly. You could leave it out if you really don't want to use it but the cookies could become crumbly so please wait until cooled completely before enjoying.
Sea salt is optional but you may want to add a little bit if you are using unsalted butter.
How to Make Sugar Free Chocolate Chip Cookies
Preheat the oven to 350 degrees F. Line a large baking sheet pan with parchment paper. Place softened butter in a stand mixer with low-carb sweeteners and beat until combined. Add the vanilla extract and egg and beat until just combined.
Add the remaining ingredients to the mixer, except the chocolate chips, and beat until combined. Stir in the chocolate chips.
Using a large ice cream scoop, make 16 mounds and place on baking sheet pan 2 inches apart.
Bake for 10 minutes. Remove from the oven and increase temperature to 375 degrees F. Use a silicone rubber spatula to push the edges of each cookie back toward the center making a round shape. This creates a soft, and chewy cookie. Place back in the oven for 5 minutes.
Remove and allow to cool on cookie sheet for 15 minutes before removing to a cooling rack to finish cooling.
Can I use other Low Carb Sweeteners?
Yes you can use any sugar substitutes you'd like in this recipe, but I've found that different types will yield different results. I used Better than Sugar and think it provides the best results because it makes this delicious recipe taste like the real thing!
Monk fruit is another great option as well as pure erythritol, like the Swerve brand. I have not used a brown sugar blend but that might work as well.
My Sweetener Guide & Conversion chart will help you decide low-carb sweeteners and how much to use for this recipe. In this post you will also find the sugar alcohols I avoid.
How to Make Crunchy Keto Chocolate Chip Cookies
If you prefer a crunchy chocolate chip cookie, no problem. The cookie pictured on the right on this plate above is the crunchy cookie. All you have to do is leave out the liquid Allulose and replace it with more of the Better than Sugar Confectioners sweetener.
As you can see from the photo above of the different shaped cookies, the very flat one was using just ½ cup of confectioners and ½ cup of liquid Allulose which obviously did not yield the best shape and it was very soft.
Can I Swap Sunflower Seed Flour?
Yes the good news is that sunflower seed flour and almond flour can easily be swapped in my recipes with the same amount.
So if you don't have sunflower seed flour or don't want to purchase it, and you have no issues using almond flour, feel free to swap them in this chocolate chip cookie recipe.
Can I Leave out the Allulose?
If you leave out the liquid Allulose it will result in a crunchy texture and not a chewy one, which is totally fine if that's what you want. But if you want a chewy keto chocolate chip cookie, the liquid Allulose is important.
Can I Make Giant Chocolate Chip Cookies?
Yes you can make these keto cookies larger if you prefer. Simply change your serving size for making 12 instead of 16 mounds on baking sheet pan. Baking time may need to increase 3-4 minutes more. Nutritional information is below for 12 cookies.
Storing Sugar Free Chocolate Chip Cookies
Store the cookies in an airtight container on the counter for 2 days or in the fridge for up to a week. You can also freeze these keto cookies for up to 3 months. They are chewy even eating them right from the freezer!
More Keto Cookie Recipes
Bakery Style Sugar Free Chocolate Chip Cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet pan with parchment paper.
- Place your softened butter in a stand mixer with sweeteners and beat until combined. Add the vanilla and egg and beat until just combined.
- Add the remaining ingredients to the mixer, except the chocolate chips, and beat until combined. Stir in the chocolate chips.
- Using a large cookie scoop, make 16 mounds and place on baking sheet pan 2 inches apart.
- Bake for 10 minutes. Remove from the oven and increase temperature to 375 degrees F. Use a silicone spatula to push the edges of each cookie back toward the center making a round shape. This creates a soft, and chewy cookie. Place back in the oven for 5 minutes.
- Remove and allow to cool for 15 minutes before removing to a wire rack to finish cooling.
- Turn these into cookie sandwiches using my 3 ingredient chocolate buttercream!