low carb chocolate chip cookies recipe for keto chocolate chip cookies made with coconut flour

Keto Chocolate Chip Cookies

Servings 3 dozen


Dry Ingredients

  • 3/4 - 7/8 cups coconut flour
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1/2 cup Swerve, granular
  • 3/4 cup Swerve, brown
  • 2 sticks butter softened
  • 2 eggs
  • 1 tsp vanilla extract

Other Ingredients

  • 1 1/2 cups Lily's Dark Chocolate Chips


  1. Preheat oven to 325 degrees.  Cover baking sheets with parchment paper.

  2. Sift dry ingredients together.  Ensure there are no lumps (coconut flour can lump) Set aside

  3. Combine sugars, vanilla and softened butter.  Beat with a hand mixer until well incorporated.  Add eggs one by one until well incorporated.  Be sure to scrape the sides of the bowl in between eggs.  

  4. Add dry ingredients and mix until just mixed.  Stir in chocolate chips by hand.

  5. Drop teaspoons of cookie onto baking sheet.  Bake for 10 minutes or until lightly browned on top.  Cool on baking rack on the baking sheet for 5 minutes before transferring to baking rack to cool completely.

Recipe Notes

Coconut flour can burn easier than traditional flour.  Be sure to keep an eye on the cookies.

Adjust granulated Swerve up or down if you like sweeter or less sweet cookies.

Macros per 1 cookie (total recipe = 36 cookies)

Calories:  81
Fat:  5g
Sugar:  1g
Protein:  4g