Soft and chewy keto chocolate chip cookies made in a minute! As far as keto cookie recipes go, these cookies are about as easy as it gets. And the best part is this recipe only makes 2 chocolate chip cookies, so you don't have to worry about eating an entire batch.
And the whole family - kids included - will love these cookies!
That's because they don't taste low carb at all. They taste just like a "normal" chocolate chip cookie.
These low carb cookies are rich and buttery, and they have the perfect amount of sweetness to them even though they're sugar free.
Yep, you read that right, they're completely sugar free cookies. And that goes for the chocolate chips too!
But they're also flourless too.
How great is that?!
How To Make Keto Chocolate Chip Cookies In A Minute
Ok, so, let's get into the nitty-gritty and I'll show you how to make my world-famous 1 minute keto chocolate chip cookies.
Now, this is about as simple as keto cookies get; it's a one bowl recipe.
What that means is all you have to do is add the ingredients to just one bowl, mix, and cook.
How easy and simple is that?!
The Ingredients
You actually probably have all of the ingredients you need to make these cookies at home already. And that's because they're very standard keto cooking ingredients.
For the dry ingredients, you'll need Almond Flour, Swerve, Lily's Chocolate Chips, and a pinch of salt.
And as far as the went ingredients go, you'll only need an egg yolk, Pure Vanilla Extract, ande Coconut Oil.
As I said, you probably have all of these in your kitchen already!
Flourless Chocolate Chip Keto Cookies
Now, typical chocolate chip cookies are made with white or wheat flour. But those flours are loaded with carbs, and obviously not a viable option when you're making a low carb keto cookie recipe.
Almond flour, however, is a great low carb alternative though. And even though the word "flour" is in its name, there really isn't any flour in it. Almond "flour" just means that the almonds were crushed into a powder with a similar consistency to flour.
So, that makes this a flourless chocolate chip cookie recipe!
Also, almond flour has 10 times fewer net carbs than regular flour too. So it really is a fantastic ingredient to use in low carb keto recipes.
By the way, do not, DO NOT, try to substitute coconut flour for the almond flour in these cookies. These ingredients cannot be substituted for one another.
Coconut flour is extremely absorbent, and almond flour is not.
Trying to substitute them in any recipe - not just this cookie recipe - is the fastest way to ruin a recipe.
Sugar Free Chocolate Chip Keto Cookies
So, as I said before, these are sugar free chocolate chip cookies. And as such, you'll need to use alternative ingredients to make them that way.
Instead of sugar, you'll want to sweeten these low carb keto cookies with Confectioners Swerve. If you can't find that, you can always use a generic confectioners erythritol, Lankanto Monk Fruit, or Allulose. All of these can be substituted on a 1 to 1 basis for one another.
However, DO NOT substitute with stevia. Stevia is MUCH sweeter than the sugar free alternatives that I recommended, and your cookies won't turn-out right if you use it.
Now, chocolate chips are obviously a key component to these cookies as well. And you'll want to use sugar free ones for this recipe too.
My favorite keto chocolate chips are these semi-sweetened ones by Lily's. Seriously, they're the best I've tried. In fact, it's tough to tell they're not "normal" chocolate chips.
The Process
So, once you've got your ingredients out, the first thing you'll want to do is use your food scale to weigh out a tablespoon (14 grams) of coconut oil. And, I highly recommend using a scale, because using measuring cups, tablespoons, and the like are really not very accurate when it comes to baking. Which, in baking accuracy is VERY important!
When you've weighed out the coconut oil, just melt that quickly in the microwave for 15-25 seconds, and then you'll want to add that to a medium-sized bowl.
Now, you'll want to get out an egg and separate the yolk from the white.
By the way, if you're wondering what to do with the leftover white, you could use it in this Keto Bread Recipe!
So, at this point, you'll want to add the yolk to the bowl, along with the rest of the ingredients.
Once the rest of the ingredients are added, you'll want to use a spatula to mix and combine them until a crumbly texture forms. When it does, you'll want to roll-up your sleeves, and use your hands to work the ingredients into a ball of cookie dough.
Next, you'll want to coat a small dish with baking spray - I like to use this one - and add half of the cookie dough to the dish.
At this point, you'll want to press the dough out on the dish and form the shape a cookie out of it. This is important because the keto cookie will not flatten out on its own.
So don't try to use a scoop of the dough, unless you want chocolate chip cookies shaped like a ball.
And then you'll just want to repeat this same process with the other half of your dough.
Making these low carb cookies in the microwave
Now all you have to do is bake the cookie!
And there are two ways you can bake them.
You can use a microwave, or you can use an oven.
The quick and easy version is baking the cookies in the microwave. This is how to make Keto Chocolate Chip Cookies in a minute.
Now, making cookies in the microwave can be a delicate process.
But don't worry I've got some pro-tips for you!
Number one, my microwave is 1100 Watts and 50 seconds is the perfect cook-time, split up into 25-second intervals.
However, all microwaves have different Wattages, so keep that in mind when you're making your cookies and adjust accordingly.
Number two, the best way to get the cookies to cook evenly is off-setting the plate and cooking them in two intervals. So, place your cookie on the left side of the microwave for the first interval, and then shift it over to the right side for the second cooking interval.
Number three, always, ALWAYS, err on the side of slightly undercooking your cookies. These cookies will continue to cook as they cool down. So when they come out of the microwave they should feel soft, and fluffy almost like a pancake. They should not, I REPEAT, should not feel "hard".
Number four, let your cookies cool down for at least 20 minutes.
As I said, these cookies will set as they cool.
And I highly, HIGHLY, recommend not eating them hot.
I know a warm chocolate chip cookie is tough to beat. But if you make them in the microwave the texture is just kind of "off" if you eat them hot.
However, once they cool down, they're unreal. They're soft and chewy, and just incredibly delicious.
If you want to eat a warm cookie, I highly recommend going with the oven version of these cookies.
Which we'll talk about next!
Making These Keto Cookies In The Oven
So, this isn't as quick as the one-minute method, but it is just as delicious.
Maybe even more delicious.
Now, I've tried baking these cookies on both a baking sheet and in a ramekin. And, for whatever reason, they definitely cooked more evenly in the ramekin.
However, no matter what option you choose, you'll want to bake these chocolate chip keto cookies at 325 Degrees for 15-20 minutes. And once again, for the best texture, you'll want to let these cookies cool down before eating them.
That said, you definitely can eat these chocolate chip cookies warm.
I just think they're best cooled for at least 20 minutes.
And, honestly, I think they're even better the next day or two after making them.
For whatever reason, the more time you give them to set the better than are.
How To Store These Keto Cookies
Storing these low carb cookies is easy.
Once they cool, add them to a plate and seal it with saran wrap, or add them to a Tupperware container and seal it with the lid.
These keto chocolate chip cookies are BEST if you eat them within 2-3 days after eating them.
But, and they were still pretty darn good. Especially with a cold glass of almond milk!
Anyways, I hope you - and your family - enjoy this quick and easy keto chocolate chip cookie recipe.
Other keto Cookie Recipes
Print1 Minute Keto Chocolate Chip Cookies
Low Carb Keto Chocolate Chip Cookies made in a Minute! These are THE BEST EASY Keto cookie recipe. They're completely sugar free, flourless, so soft and chewy, and only have 2 net carbs! Plus, these Chocolate chip cookies are made with common keto ingredients like almond flour, swerve, egg, and lily's chocolate chips. My family and friends are obsessed with them, and as far as simple quick keto cookies go, these are truly THE BEST!
- Prep Time: 4 Minutes
- Cook Time: 1 minute
- Total Time: 5 minutes
- Yield: 2 Cookies
- Category: Dessert
- Cuisine: Keto
Ingredients
1 Tbsps (15g) Melted Coconut Oil
1 Egg Yolk
½ Tsp Pure Vanilla Extract
½ Cup (56g) Blanched Almond Flour
3 Tbsps (25g) Confectioners Swerve
½ Tbsp (7g) 0 Carb Keto Chocolate Chips
Instructions
Melt the coconut oil and set it aside.
Now, you'll want to get out an egg and separate the yolk from the white.
At this point, you can add the yolk to the bowl, along with the rest of the ingredients.
Once the rest of the ingredients are added, you'll want to use a spatula to mix and combine them until a crumbly texture forms.
When it does, you'll want to roll-up your sleeves, and use your hands to work the ingredients into a ball of cookie dough.
Next, you'll want to coat a small dish with baking spray - I like to use this one - and add half of the cookie dough to the dish.
At this point, you'll want to press the dough out on the dish and form the shape a cookie out of it. This is important because the keto cookie will not flatten out on its own.
So don't try to use a scoop of the dough, unless you want chocolate chip cookies shaped like a ball.
And then you'll just want to repeat this same process with the other half of your dough.
Now all you have to do is bake/cook the cookie!
You can use a microwave, or you can use an oven.
Using the Microwave:
The quick and easy version is baking the cookies in the microwave. This is the "one minute" method.
Making cookies in the microwave can be a delicate process. So follow these pro-tips!
Number one, my microwave is 1100 Watts and 50 seconds (split up into 2, 25 second cooking intervals) is the perfect cook-time.
However, all microwaves have different Wattages, so keep that in mind when you're making your cookies and adjust accordingly.
Number two, the best way to get the cookies to cook evenly is off-setting the plate and cooking them in two intervals.
So, place your cookie on the left side of the microwave for the first interval, and then shift it over to the right side for the second cooking interval.
Then let your cookies cool for atleast 15 minutes.
Once the cookie comes out of the microwave it will be soft, almost "cake-y" and that's totally normal it will firm up as it sets and cools.
Store the cookies in a sealed container at room temperature.
The microwave version of these cookies is best the day that you make them. However, they'll still be good for days after you do.
The one thing I've noticed is that the longer they sit, the less soft and chewy they are.
So just keep that in mind.
Using The Oven:
If you decide to cook these cookies in the oven I recommend using a ramekin, because I've found it helps the cookies cook more evenly.
As far as the temperature, you'll want to bake the cookies at 325 Degrees for around 15-20 minutes (until the tops/edges just start to turn golden brown.
When that happens, you'll want to remove the cookies from the oven, and then let them cool down in the ramekin/tray.
Store the cookies in a sealed container at room temperature. They will stay soft and chewy for several days after making them.
Notes
The Macros DO NOT include the “carbs” from Swerve. Swerve has 0 calories, so it should be tracked as 0 carbs. The FDA makes food companies list “sugar alcohols” as carbs, but that doesn’t mean they should be tracked as such. That’s why it’s ALWAYS important to look at the calories of sweeteners and determine the true carb count FROM THE CALORIES!
Nutrition
- Serving Size: 1 Cookie
- Calories: 240
- Fat: 26
- Carbohydrates: 6
- Fiber: 4
- Protein: 7.5
Keywords: keto chocolate chip cookies, keto chocolate chip cookies almond flour, sugar free chocolate chip cookies, low carb chocolate chip cookies, how to make keto chocolate chip cookies, chocolate chip keto cookies, keto chocolate chip cookie recipe, easy keto cookies, easy low carb cookie recipe
These turned out incredible!! Thank you so much
Hi Joe, the nutritional information says 1 cookie has 240 calories. Is that correct or is it for one serving (2 cookies)? Thanks
That's per cookie
This was the first keto sweet bake that I really liked and enjoyed. I love the taste and texture of the cookie. It does taste super sweet, so I won't be able to eat more than 2! I did get 7 smaller cookies out of the dough. This will be my go-to "cheat" snack.
Thank you Dietchefs.
This is great for truckers on the Keto diet. Long haul truckers often have microwaves in thier trucks so this is perfect. I make a double batch for my wife and I and I think I've perfected the recipe.
I'm curious if there is a substitute for the coconut oil because I'd enjoy the cookies without the coconut taste on occasion. Don't get me wrong, I love the taste as is but variations are great too.
I can't wait to try some of your other recipes.
I've been keto for 4+ years and this is the best cookie recipe I've tried, hands down! I did use 2 tablespoons of butter & a whole egg. The cookies were more solid but delicious! As you suggested, it's a very good idea to let them sit because unlike traditional cookies, they get better with time! I also cooked them in my Dash mini griddle (not waffle maker) and they were browned on the outside & chewy on the inside. Thanks so much!
These are, hands down no lie, the BEST keto chocolate chip cookies I have had.
These are pretty darn good, I just haven't been able to wait the 15 mins to eat! Ha Ha! I have made these twice now and I just wait a min or 2 and chow down with a fork.
It's probably because I used fat reduced almond flour, but following the recipy made the dough very dry and crumbly. I threw in the egg white too and that did the trick.
They turned out amazing. A bit of a marcipan flavour to them (which makes sence, because marcipan is almond flour, Confectioners Sugar/Swerve and egg white)
Will make again
These are so good and so easy! We are new to the keto diet/lifestyle and are always looking for good recipes to try. My husband and I ate these out of the ramekin, 5 min out of the oven
..so good! Thanks for the great recipe!
Haven't tried yet but this looks great. Can you estimate the carbs minus the choco chips please? I'm using some almond slices instead. I know what that carb count is. Thanks.
Around 1 Tbsp.
Happy National Chocolate Chip Cookie Day! I decided to make the dough and toss it in the cooler for our road trip (we left home on the third) so we could celebrate August 4th keto-style. IT WORKED GREAT! I nuked them in our hotel room this morning and we ate them at one of our stops. I just might do this for EVERY road trip. 😁