Keto Chocolate Cookies

Keto Double Chocolate Chip Cookies

The Spruce / Anita Schecter 

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 12 Servings

Just because you're following the keto diet doesn't mean you can't have a treat. And yes, that includes cookies—even chocolate ones. It just requires a few creative substitutions to make a baked good that still complies with the diet.

The ketogenic diet is a low carb, relatively high-fat eating regimen that was originally developed to treat epilepsy. This method of eating forces the body to burn fat instead of carbohydrates. Over the years, as low carb diets have grown and evolved, eating keto became a popular way to lose and control weight. It's not for everyone and should be done under a doctor's care, but it definitely does not have to be as restrictive as you might think.

In the case of cookies, the two main carb sources are the flour and sugar, but there are keto-friendly substitutes for both. Low carb flour alternatives include almond flour, coconut flour, psyllium husk, and ground flax seeds. Most are available at large supermarkets.

Sugar substitutes have been around for a long time, available to diabetics and people wanting to cut calories. Swerve is a specifically keto-friendly sweetener, but erythritol is also excellent for baking. Taste test a number of different no-sugar sweeteners to find the one that best suits your palate.

Some keto baking recipes include harder to find products, but this recipe uses simple, easy-to-purchase ingredients. They're sure to be a hit with chocolate lovers, whether they're on a low carb diet or not.


  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 sticks/12 tablespoons unsalted butter. at room temperature
  • 3/4 cup sugar-free sweetener
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar-free chocolate chips
  • Garnish: Sea salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and line two sheet pans with parchment paper.

  2. Add the almond flour, cocoa powder, salt, and baking soda to a bowl. Whisk until thoroughly combined and set aside.

  3. Cream the unsalted butter and sweetener using a hand or stand mixer. Beat until lightened in color and fluffy.

  4. Mix in the eggs and the vanilla extract.

  5. Stir in the flour mixture, just until incorporated, then fold in the chocolate chips.

  6. Scoop out approximately 1 1/2-ounce balls onto two prepared sheet pans. Note that these cookies will spread a little so keep them a couple of inches apart on the baking sheets.

  7. Very slightly flatten the top of each cookie and sprinkle with a bit of sea salt.

  8. Bake for 8 to 10 minutes until just set. The cookies will be very soft, but will firm up slightly as they cool.


  • These cookies can be stored in an airtight container for up to three days.