Keto Chocolate Chip Cookies

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keto chocolate chip cookies

Keto Chocolate Chip Cookies

This recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE these keto chocolate chip cookies!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

6 votes


Keto Chocolate Chip Cookies





Yield 21 Cookies


(You will need a piece of parchment paper to go on your cookie sheet.)


Step #1:  Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step #2:  Place all the ingredients except the chocolate chips and walnuts in a mixing bowl. Using an electric mixer, mix into a smooth dough.

Step #3:  Add the chocolate chips and walnuts to the dough, and mix with a spoon.

Step #4:  Place 1 heaping tablespoon of dough on the prepared baking sheet. Repeat, spacing the cookies about ½ inch apart, until all the dough has been used. You should get about 21 cookies. Using your hands, flatten each cookie into a round shape.

Step #5:  Bake for 10 minutes. To check for doneness, gently insert a fork or toothpick into one cookie; if it comes out clean, they are ready. If not, return to the oven for 1 to 2 minutes. Remove from the oven and set aside to cool on the baking sheet for 20 minutes.

Step #6:  Using a spatula, transfer the cookies to a cooling rack. The cookies will harden and become less crumbly as they cool.

Step #7:  Serve or store in the refrigerator for up to a week or in the freezer for up to 3 months.


***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Dessert or Snack

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories 95

% Daily Value

Total Fat 8 g


Total Carbohydrates 4 g


Dietary Fiber 2 g


Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments

Chocolate chip cookies were always one of my wife’s and my favorite foods growing up. This recipe makes THE BEST low-carb, keto chocolate chip cookies on the planet! Angel experimented for a while until she perfected the flavor and texture. Even better, this recipe helps balance your blood sugar, reduce inflammation, and burn fat for fuel more effectively!

We used healthy fat sources from almond butter and walnuts. Our favorite ketogenic sweeteners are stevia and monk fruit, which have no impact on our blood sugar but provide a great flavor. Sweet Leaf liquid stevia is what we use most often in our home. Where it says “squeezes” in the instructions it means a full dropper squeeze. If you want these cookies less sweet, you can use less stevia.

If you are trying to avoid sweet flavors then you really don’t even need a sweetener, as the texture of these cookies alone is absolutely incredible. Plus, the healthy fats will help you feel satiated quickly! Let us know your experience with this recipe in the comments below.

keto chocolate chip cookies

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


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  1. I never leave reviews, but these are so good!!! Just went through my recipes and deleted every other healthy chocolate chip recipe I have accumulated over the past few years since becoming a healthy eater, because these are by far the best. Thank you Angel for creating the recipe and Dr. Jockers for posting. Yum!

      1. I made them last night, but I didn’t understand the word squeeze so I did just drops and, of course, I needed more sweet so I put in 1/4 cup powder fake sugar and 1/4 cup cocoa powder, then I had to add some milk then it got too hard, but it tastes ok. Tonight I will do your real recipe. Suzi

      1. We have a grandson with a tree nut allergy….he can eat peanut butter. Would that be better or would wow butter be the best choice?

        1. I think peanut butter would work, but I’d probably use less so it wouldn’t overpower the other flavors. If you use less, you might have to make some other adjustments.

  2. Really delicious!! My husband almost fainted because I baked 🙂 down 21 pounds now because of your help!
    20 more to go. Still growing in my Keto knowledge.
    You were great on the truth about cancer !!
    Thank you, Robin

  3. They ended up too sweet and too dry. I’ll have to fiddle with this recipe – maybe add some coconut oil & flakes, flax meal, maybe zucchini?? Or just eat the batter!! 😛

    1. The secret to making them soft and chewy is usually unflavored gelatin. I actually use Vital proteins collagen peptides in my recipes. So experiment with that.

    2. I was thinking it was way too much sweetener too! Of course, I only try “keto” recipes because they don’t have sugar (or usually gluten) but I don’t try to eat high fat because my liver/gallbladder can’t handle it! Keto is basically the old Dr Atkins diet rebranded.

    1. Hey Kim, you could try coconut flour or potentially flax meal but the recipe will need to be altered to to get the right consistency. You can try experimenting!

      1. I don’t understand this answer. The only almond related ingredient I see listed is almond butter. Why would you substitute coconut flour or flax meal for almond BUTTER??? I think maybe some type of flour ingredient is missing from this recipe in the first place.

        1. So you post a one star review (without obviously trying the recipe) because you are unable to understand something that everyone else has since the recipe was posted 4+ years ago?! Weak.

  4. Yum!!!!!! I just baked these and they’re delicious! Thank you so much for sharing this recipe!

    I don’t care for anything sweet so I left out the monk fruit and most of the stevia. I used Lily dark chocolate chips. I’m sure this all changed the consistency since they look different than your gorgeous pictures but they’re still delicious! Thank you!


        1. Where have you purchased your coconut manna/coconut butter? This is not something that I see at stores that I have been to.

  5. Can you please tell me what the sugar free chocolate chips are best to use? Ones with erythritol, malitol okay? Or should they be only stevia/monk fruit sweetened? What alternative sweeteners are okay on keto. The link to amazon doesn’t work. Thank you, can’t wait to try making!

  6. If it TASTES sweet, I don’t want it. I DO NOT like anything sweet. Makes me gag, even it only lightly sweetened. I like SAVORY foods. Maybe I’ll make it and leave out all the sweet ingredients.

  7. As Becky commented above, I don’t see any type of flour listed in the ingredients.🤔
    Looking forward to trying them.

  8. What can use you use to replace the stevia? My husband and daughter are allergic to weeds, trees and tree nuts. When they have had small amounts of stevia they get a large hive on their face. They also get the same reaction to xylitol which is birch bark. And almonds —tree nuts. There are many people with the same allergies and could use some alternative choices. (Coconut does not bother then, thank goodness!)

  9. These were so awesome! Thank you, Angel for figuring out this recipe. Using almond butter instead of almond flour made all the difference in the world, and that idea would probably improve countless keto baking recipes using almond flour.

    You are making a difference and it is worthwhile. I am so thankful to be able to learn from you.

    Colossians 1:3-6

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