These keto chocolate chip cookies have a crisp outside and soft inside and classic chocolate chip cookie flavor! They come together in one bowl so they’re perfect to bake for a last minute treat. Dairy free, grain free, paleo, low carb.
Since Adam (husband) has been keto-ing since Jan 1st, I’ve started experimenting with some keto snack/treat recipes.
Mainly because it was killing me to see him eat Quest bars every single day for a sweet fix, but also because I got curious. How hard IS it to make tasty paleo + keto treats?!
I can’t say I’m an expert on low carb sweeteners or anything at this point, but I’m starting to learn how to make keto versions of some of my favorite paleo baking recipes.
Spoiler – it’s NOT simply a matter of swapping out sweeteners and hoping for the best! I would proceed slowly with any recipe that tells you that you can do that – I did NOT have success doing that.
I mean, the cookies were edible, but not great. I really don’t accept anything less than GREAT when it comes to anything I put on this blog.
The recipe I decided to start with is my chocolate chip cranberry cookies, sans the cranberries. If you are looking for a paleo-only version of THIS recipe, I recommend just going to that one.
The recipe uses the most basic ingredients and can be made all in one bowl – SCORE! That means that if you happen to start craving cookies at 8pm on any given night, you can be eating these approximately 30 minutes later (with 10 mins to cool!)
I used erythritol to sweeten them, specially Swerve brand granular sweetener. I haven’t worked with any other low carb sweeteners just yet, so can’t give you exact substitutions/instructions.
What I noticed about erythritol right away is causes the cookies to bake faster and brown way too soon. To remedy this, I baked at a lower temperature (325 F) for a relatively short amount of time.
I also increased the coconut oil by a bit and decreased the amount of almond flour to avoid an overly crumbly texture.
My second batch was AWESOME! The cookies turned light brown around the edges but didn’t brown at all, and the texture was perfect.
They’re crisp outside and soft inside, and can be stored no problem at room temperature for up to 2 weeks while maintaining good flavor.
One note – these cookies come out of the oven VERY soft. So soft that you’ll be tempted to bake another minute – but don’t! Over-baking will make these crumbly, which is not terrible but not my preference for homemade cookies.
They’ll firm up in just a few minutes and can be transferred to a cooling rack after about 10 minutes. Total cooking time is about 15-20 minutes.
I hope you’re ready for a paleo and low carb TREAT with these one bowl keto chocolate chip cookies! Grab a mixing bowl and a spoon and let’s do this!
One-Bowl Keto Chocolate Chip Cookies {Paleo, DF}
One Bowl Keto Chocolate Chip Cookies {Dairy Free, Paleo}
Ingredients
- 1 egg room temp
- 1/2 cup Swerve granular sweetener **
- 1/3 cup organic coconut oil refined, melted and cooled to almost room temp
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 cup Lilly’s dark chocolate chips *
Instructions
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Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper.
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In a large bowl, whisk together the egg and Swerve until smooth, then whisk in the coconut oil and vanilla. Add in the almond flour, baking soda, and salt and mix with a spoon until a dough forms. Stir in chocolate chips to incorporate.
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Using a medium cookie scoop, scoop dough evenly onto prepared cookie sheet - I made 16 cookies. With the heel of your hand, press each one down to flatten a bit since they won’t spread much.
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Bake in the preheated oven for 10-12 minutes or until set in the center and light brown around the edges. Remove from oven and allow to cool on the baking sheet for about 10 mins.
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They will be VERY soft at this point so don’t touch! After 10 mins, transfer to wire racks to cool completely. Once cooled, the outside will be crisp and the inside softer. Store leftovers in an airtight container at room temperature, enjoy!
Recipe Notes
*Or preferred low-carb chocolate chips
**Or preferred brand of erythritol. I did not test these cookies with xylitol or any other low carb sweetener
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Paleo + Vegan Chewy Chocolate Chip Cookies
Double Chocolate Tahini Cookies
Chocolate Almond Butter Sandwich Cookies
Shop Products and Ingredients:
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I just followed your link to the Lilly’s dark chocolate chips and it was $30 for one package! 😮 I may need to look around some other places for those! 😉 I would love to make these for a friend’s birthday who is following a Keto diet right now! Thank you for sharing! 🙂
I found them at Sprouts online for $6.99 per bag!
AWESOME! Thanks, Kayla! 🙂
The other night I made keto chocolate chip cookies from another blogger, and while my husband and I didn’t hate them, we also didn’t love them. When I saw your recipe the next morning, I had to give it a try, and we not only didn’t hate them, we LOVED them! So good and taste like chocolate chip cookies! I didn’t have coconut oil so I subbed 1/3 cup kerrygold butter. And I only had swerve confectioners sugar instead of granulated, but they still came out great. I can’t wait to try them again with the correct ingredients. Thank you!!! Or maybe not, it was hard to eat a keto-approved amount! 😉
Haha well I’m thrilled you guys loved them! It’s amazing how true to the original they taste!
Can you use coconut sugar instead of the low carb sweeteners?
Hi! I recommend using this recipe for that, sans the cranberries!
These are great!! Yum!!! I used regular Enjoy Life GF Dark chocolate chips, bc that is what I had on hand. I did purchase the Swerve and loved it. Thanks for the awesome recipe!!
Best kept chocolate chip cookies so far. Have to diabetic friend who thought they were as good as bakery! Had to sub cashew for almond flour as I was out. Also used Bocha Sweet as that’s my favorite sweetner. Then added 1/4 cup cupped walnuts. Great!
This is my favorite chocolate chip cookie recipe! I used Xylitol for the sweetener and they came out just fine.
Yummy and so easy to make’
Can I use coconut sugar instead and then should I increase the baking temperature to 350?
Are your nutrition facts for each cookie?
Love the recipe! I didn’t have the Stevia sweetener so I used Monk fruit sweetener and it came out very good!
Hi, did you use the same amount of monkfruit or did you adjust the measurement from what is listed in the recipe?
How many cookies per serving? Trying to figure up next carbs per serving. Thanks for a great recipe my husband and 2yr old love them!!
I tried 3 different recipes of Keto/ Paleo CC cookies and these came out the best by far!
Thrilled they worked out well for you!
Would they come out bad if I chilled the dough over night before baking the cookies?
Nope that would work well.
Can I use coconut flour instead of almond flour?
Unfortunately coconut flour never subs in well for almond flour due to it being so dense. For reference, I’ll often use 3-4 times the amount of coconut flour when using almond. So it might be 1/4-1/3 cup coconut for every cup almond. And, sometimes coconut flour just doesn’t come through with the texture. I’ll link to my coconut flour cookies, you may be able to make them keto be swapping out the sweetener!
It would be helpful to know what the serving size is. Is it per cookie or…? I’ll just assume it is I guess since someone else asked and has never gotten a response.
For each of my recipes, the amount of servings the recipe makes is at the top of the recipe box and the nutrition is per serving. In this case, the recipe makes 16 cookies and nutrition is for 1 cookie.
Just made these. They were delicious. Mine turned out a little flat could be that I used swerve confection that is all I had on hand.Still were very good. Thank you
Perfect chocolate chip cookies. Baked 10 minutes gooey in the center. My favorite recipe.
My husband is obsessed with these! I’ve made them every week since you’ve posted this and they last maybe two days!! I subbed coconut sugar since we don’t do Keto, but love how it all mixes into one bowl! Quick, simple, and delicious ?
This is my first attempt at a flourless desert without cane sugar. I added 2 tsp of cinnamon and 1/4 c. Chopped pecans. They came out really good. Not quite like a flour cookie, but definitely great for my sweet tooth.
I made this recipe for my son and family, who are moving towards a GF diet. The whole family loved it and so did my husband and I. Thanks so much for the work you put into these recipes, to make them easy and delicious!
I made this recipe for my son’s family because they are moving towards a GF diet. The whole family LOVED these cookies, and so did my husband and I. Thank you for all the work, time and effort you put into making these recipes easy and delicious!
Made these last night and the texture is perfect! Your instructions and tips were very helpful. Thanks for a great recipe!
My first attempt at keto baking and these didn’t disappoint – thank you!
Delicious, the first keto cookie I made that actually just tasted like a super soft and delicious ? chocolate chip cookie ?! And my 4 year old actually ate it and asked for more! I added 1 tsp cinnamon, organic butter instead of coconut oil, and then I let the dough rest in the freezer for like 20 minutes or so before forming them into cookies. Perfect ?thank you ?
These were very tasty and I followed the recipe exactly as written. They did not brown as nicely as the picture but stayed pale with the highest points toasted a nutty brown. They tasted more like coconut macaroons (not to be mistaken for macarons) with chocolate chips. Just as delightful but not a chocolate chip cookie. I believe all the “thrilled” reviews used butter which I deduce is the true secret ingredient to make these taste closer to chocolate chip cookies.
Good and easy recipe
Delicious! Used 1/2 cup of Brown Sugar Swerve for the sweetener.
These cookies are fabulous!!! I was really craving chocolate chip cookies but didn’t want to ruin my keto diet! The texture was crispy on the edges and a soft center and the flavor was impressive. While baking I felt like the recipe may be missing the taste of the brown sugar as in a real cc cookie so I added in about 1/4 c of swerve brown sugar since I had it on hand, I also added 1 T of butter just because I felt like it!! Lol and they turned out great! I ended up baking them 13-14 min just to get the edges a little more brown. I let them almost completely cool because they are very soft. One thing I would reiterate from the recipe is they really don’t spread so I used a scoop to portion them out, I ended up with 16 cookies, and you want to press them down with your fingers to almost exactly the size you want to end up with. Mine weren’t spreading at all so midway through baking I just opened the oven door and squished them down a little more with a spoon.
Not sure what i did wrong but my ingredients never turned into a dough. I ended up being able to only make balls if i squished the crumbs in my hand . Oh well ill try again next time
Holy cow – this is the perfect cookie recipe!!! So good!!
So good!
Hi loved the cookies! Added half a cup of peanut butter and it made them extra special.
OhEmGEE!!!!
These are soooo good!!! I substituted the coconut oil for butter and I added some crushed pecans and they are so delicious! They are moist and tasty, my husband likes them too!
Thanks so much for posting this!
These cookies were fantastic! I ended up using coconut sugar, as it was on hand. I increased the temperature to 340, based on your information. That worked great! My cookies did spread a bit, but were totally fine otherwise. I will say, that I really liked the consistency of the dough – it was easy to work with. I might have to try these with peanut butter, as one person mentioned. Next time, I’ll also try Monk fruit. Thanks for the delicious cookies!
We recently started keto in our household and we were looking for some cookie recipes, but this by far is the best one we’ve found. Thank you so much! Kids love them just as much!
I’m thrilled you enjoyed them!
Made it for a second time. It is our new favorite. The guests went nuts for it at our party.We made a huge vat of it. We were asked who the caterer was who made it. I said “I did!” The complement goes to the creator of this post. Thank you for sharing.
Delish! I used monk fruit as a sweetener in the same amount listed and it came out just as described. Thank you!
Mine didn’t retain their nice shape, they spread/flattened out a lot more than shown/mentioned here, not sure why 🙁 But they taste great! I also didn’t have keto chocolate chips so I used some keto chocolate (the 1g net carb stuff from Trade Joe’s) that I cut up into chunks instead.
Followed directions exactly and they came out perfect!! Delicious!! Thank you so much!! ???
This was a quick very delicious chocolate cookie recipe. I used monk fruit sugar with a tablespoon of sucralose. Everything else was as the recipe required.
Thank You!
So happy you enjoyed it!
OMG! Sooo good. The best chocolate chip cookies I’ve made hands down! I think it’s the coconut oil. So buttery tasting! Thanks!
I have made a few low carb chocolate chip cookies, these are my favorites by far. The texture is good and the flavor is great.
Hi Michele,
I made your cookies this evening and I doubled it and ended up with about two and a half batches …I replaced the one sweetener with 8 packets of monk fruit and 2 packets of stevia and it
Turned out pretty good …
Thank you so much,
Dawn Benjamin
Super easy to make and delicious!
My pregnant and diabetic daughter was thrilled! Thanks so much for sharing.
there’s a strong after taste of the swerve and makes the cookies too sweet.
Love your other chocolate chip cookies recipes.
These are really quick and easy. I was soo tempted to put them back in for another minute, but I trusted the recipe! They turned out great! I used walmart sugar free chocolate chips because I already had them. I’ll try to post a picture.
Could I substitute the coconut oil for butter? If so, would it be still 1/3 cup?
I’m so happy for this recipe!!! My husband wants low carb and my eldest kid doesn’t do well with sugar, and I tried swerve for another cookie recipe (not your) and I thought swerve wasn’t for us, but these are so tasty!!! Gonna save this one!
I’ve tried many recipes for a decent chocolate chip cookie that was low carb. And this by far the best one I’ve tried. I plan on using the recipe again! Super soft, melty texture.
I have gestational diabetes and have been exploring diabetic-friendly dessert recipes to satisfy my sweet tooth. This one is hands down my favorite cookie so far! They’re addictively delicious and have an excellent texture. Plus they’re so easy to make! Thank you so much!
I made these and they were so good and a hit! So, so moist.
Thank you SO much for this recipe. The last time I found a keto chocolate chip cookie, to buy all the ingredients was $50… uhm, no! This recipe is so great: one bowl, but you know what I love most? It doesn’t use more Lilys keto chips than are in a bag! So many other paleo recipes do! And, each cookie had heavenly amounts of chips, no skimping. I also like that the batch size isn’t huge — if you’re keto dieting, you don’t need a lot of temptation hanging around 🙂 My chef husband loved these, too! He thought I made them for him — until I took a bite– and he was like, whoa, these are Marty-safe?! Awesome. And this morning when I woke up and saw cookies, I was like yes, life is good! Oh and, a note about temptation. My grandma always covered goodies with a pretty tea towel… out of sight, out of mind! I’m always surprised it works 🙂
I make these all the time time, they are our favorite low carb cookie. I use 1/2 swerve brown sugar and 1/2 granulated. I also use the base and add o They things for different cookies. Best cookie recipe I’ve found
It says a serving is 16 cookies. So is the nutritional value for 1 serving mean 16 cookies or for 1 cookie? Thanks.
Very delicious….. now if I crave something sweet…. I have it!! And I’m more inclined to try other recipes ?
So so good!! Thanks for all your wonderful recipes! I am bookmarking a number of pages so I can get them when I need them again.
These look so easy to make! Can’t wait to try them out. – What is considered the serving size for you nutrition facts? 1 cookie?
Thank you!!
The cookies are 5 carbs, is that net carbs?
The cookies were easy to make and delicious!
My husband and I both loved them!!!
These cookies are divine, crispy on the outside and oh so soft on the inside. Brilliant and easy recipe. Thank you Michele for sharing these. Can’t wait to try the peanut butter version.
So yummy! Since starting with a paleo/keto type lifestyle I have stayed away from a lot of desserts because I feel like the taste tend to not be worth it, well these are! So good! I used Anthony’s brand Erythritol (its a confectioner sugar consistency) but worked out just fine. I also used unrefined virgin coconut oil because I like the taste better than refined. Unfortunately I did not get my Lily’s in the mail yet (6.99 from Target) so I used some regular ones. Ofcourse they were delicious whoops sugar! Still soooo much less carbs and no gluten than the original. I will be looking around your site for more fun recipes!
So, I tried this recipe and followed exactly as described above. I did not enjoy the cookie at all. The texture was too grainy for my liking. 3stars because it’s easy to follow, but the texture is way off
Really good!! The first time that I made cookies with coconut oil and it holds! And sweetness was perfect too. Thanks a lot!!
Hi! I’ve made these several times and they always come out just like the picture. In fact, all your recipes do! This is why I ordered your cookbook! My only wish is that you had one recipe that was for crisp chocolate chip cookies.
Love, love , love this recipe! It will be one of my regular recipes and this is going to be a go to website for me. Thank you
They dissolved in the oven and turned into pancakes. I followed the recipe, what could have gone wrong?
I don’t eat a ketogenic diet, but I know several people that do. I’ve made this recipe multiple times and everyone loves it. Rather than searching for keto-approved chocolate chips, I use a 100% Baker’s Bar and chop it into chunks. Macros break down to 1.35 net carbs per cookie.
I did half white and half brown sugar Swerve, and substituted unsweetend applesauce for the oil. I recognize that might not work for all diets but we are watching fat and carbs, so it was a reasonable compromise. We are also at 7000 ft, so I increased the temp to 350 and cooking time to 20 minutes. They came out perfect! I think next time I might add a dash of cinnamon and some nuts. My recipe produced 12 cookies. Delicious!
Can I substitute coconut oil for avocado oil? I don’t have coconut oil on hand 🙁
Made these today. Very good. I used brown monkfruit sweetener, which is cut with erythitol. Added a little melted butter. Came out nice & light & crunchy.
I should have followed this more closely. I used xylitol to substitute and the taste is great but the cookies were too soft! There was a bit of a crisp only at the top. You were right about being careful with substituting!
ABSOLUTELY DELICIOUS! I’ve made this recipe several times, always following as written out, except I usually add a little cinnamon because I love what it does to the flavor! Last night my husband was craving cookies so I started getting the ingredients together to make this and realized I didn’t have any eggs.. so I swapped the egg for a flax “egg” and swapped the coconut oil for butter (same amount), and they came out fabulous! I had to bake them a little longer (14 minutes) and they did spread, so I probably could’ve done with pressing them down, but otherwise they came out so soo good! A little chewier than usual, which I liked because they felt more traditional cookie like.
Anyway recipe as is, is perfect, but I thought I’d share my swaps in case anyone is in a bind and REALLY NEEDS to make these! 😋
Is the nutrition page per cookie or for the whole recipe?
Oh my, I was so pleased with this recipe! it came together in a snap and I have no reservations for it. I used chocolate chunks and lily’s chips and I love the amount of chocolate in each of them. They are really pretty too. There is no weird grainy almond flour granules in them either. So delicious. I will be coming back for more.
Thinking about making these. Can I use an egg substitute instead of egg?
Made these cookies tonight and they are amazing. So delicious. I used an egg substitute. It worked out perfect. Soft and chewy. My husband and I are on keto and this is the best cookie. This will be our cookie recipe from now on
These are amazing no sugar dairy free cookies! Just a question about the nutrition is it per cookie?