Keto Chewy Chocolate Chip Cookie

This recipe comes from our friends at The Castaway Kitchen. Look, I know we talk about quality keto here all the time but sometimes you just need a cookie. So many people ask me about how to cheat on the ketogenic diet and the thing is, you don’t have to cheat. You can have your cookie and eat it too. This is simply the best way I know how to make a keto chewy chocolate chip cookie.

These puppies belong in a Nestle’s commercial, but make no mistake, they are made with primo top-notch ingredients. Everyone going keto has their favorite dessert that satisfies their sweet tooth but keeps them in a metabolic state of ketosis. Dom D’Agostino has his famous keto ice cream, some have pies and cakes with questionable ingredients, but Perfect Keto prefers their keto chewy chocolate chip cookie. Hopefully Santa is going keto this year, too!

Check out the full recipe at The Castaway Kitchen.


  • 1 egg
  • 3 tbsp melted coconut oil (or macadamia nut oil)
  • 1/3 cup Swerve granulated sweetener
  • 1/3 cup milk (nut milk, coconut milk)
  • 1 tsp vanilla extract
  • 2 cups fine ground almond meal
  • 1/2 tsp baking soda
  • 1 tsp coarse sea salt
  • 2 bars of dark chocolate
  • 1 tbsp collagen peptides (optional)

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Responses (79)

  1. Your directions mention collagen peptides, but they are not listed in the ingredients. How much are you supposed to use?

    1. Great question! The collagen doesn’t change the flavor or texture so really it’s just a great way to get some collagen in 🙂 We vary it from 1-2 tbsp depending how much protein we want to add to the recipe.

  2. I just want to say, THANK YOU, from the very bottom of my heart, for this recipe! I used erythritol instead of Swerve (added a little more than 1/3 cup to taste) and they turned out absolutely, positively PERFECT! Even my currently-non-keto eating
    (I’m working on him) husband liked them! He said they tasted like macaroons! Not “slightly weird tasting” macaroons, but straight up macaroons. With chocolate of course LOL! These really helped me get my fat content way way up and left me energized and satiated for HOURS. I’d been craving carbs out of the blue recently: cake, bread, but these cookies knocked that craving completely out (I guess I wasn’t eating enough fat, huh?). Even this morning, on a totally empty stomach, there were fresh bagels in my office kitchen for everyone to eat and I didn’t feel even the tiniest urge to grab one. I’m so grateful!! Thanks again!

      1. Use My fitness pal. You can change your macro goals to the 5% carbs, 75% fats, 20% protein. Then use an online keto calculator and put in your details (sex, age, height, weight, body fat), and how much you want to deplete calories by (15-20%), and it will tell you how many calories a day you should consume. I have found it really easy to manage now on MFP

    1. Jessika that makes me so happy to hear! When I created this recipe that is just the response I was hoping for! Cheers!

    1. I used 1/2 cup (VERY LOOSELY filled) coconut flour, 1 tbsp ground psyllium husk in place of almond flour, 2 eggs instead of one and added 2 tbsp room temp cream cheese at the end of the wet mix.

      The rest was the same. Delicious!

      1. Hi..did changing the ingredients make the cookies crisp? I followed the recipe to the letter…the cookies taste good but are soft and cakey in texture.

  3. I just made these and THANK YOU.. I’m almost feeling guilty cause they taste toooo good.. is it really KETO? I double checked all the ingredients like 5 times to make sure.. that swerve is stellar!

  4. The ingredients and the recipe don’t match up, but I’m trying it anyway.
    Collagen Powder is in the instructions and not listed on ingredient list & swerve is listed in the ingredients and not listed in the instructions.

    Made the cookies and the family loved them!

  5. My attempt led to cookies that were like flat, moist pieces of cake – nothing close to cookie texture. Is that normal? It seems like more flour might have been needed (I live at 6000′, which might have made a difference). I’m also wondering about the “coarse sea salt.” I went with it, but it left an unsubtle salty flavor – thinking about doing kosher salt next time.

    1. These cookies are nothing but flat. Maye it is the altitude. The dough should be rather dry before baking, making firm balls, which you gently flatten before putting in the oven and they do not change shape when they bake. Halve the salt if you are using fine salt. What texture was the dough before baking?

      1. My baking results – cookies tasted delish but were rather moist and weren’t able to hold a shape much less look somewhat “cookie-ish” lol. I suspect I went overboard with the eggs – I used 3 eggs, and also used a combination of Coconut flour and Psyllium husk (as a replacement for Almond flour), so I need to adjust the amounts (probably reduce eggs to 2) here to make it a more cookie-ish outcome. Taste-wise, it was pretty good though, can’t complain!

  6. This is the 4th and best low carb chocolate chip cookie recipe I have tried. The others have been too dry, or have a weird aftertaste. I used 1 scoop of collagen and Lily’s dark chocolate stevia sweetened chips. I also ended up using just a little less almond milk. Delish! Thank you so much!

    1. I have not tried, but most baked goods freeze well. I would make sure to freeze them on a sheet pan first so they don’t stick together, then put them in a freezer bag.

  7. Mine ended up super dry – any ideas as to why this is? Tasted good – just very dry…

    Also, for reference, I didn’t add any collagen. I also didn’t add sweetener as every time I end up hating the bitter stevia taste…

    1. Hi Lara! Did you skimp on the fat or added too much flour? Did you use small eggs or large eggs? Also, the recipe doesn’t call for stevia.

    1. Hi Heidi! Essentially they are the same thing. Fine ground almond meal from blanched almonds is a lot more like AP flour and will result in a prettier less grainy cookie.

  8. Tried the cookies and they were delicious, I used Chocolate Chips instead of 2 Bars of Chocolate, everything else was pretty much the same although I cried a little using 32 tablespoons of almond meal, it is so expensive haha.. The cookies came out good, delicious! probably not 3gr carbs exactly, the only thing for me was they came out 16 not 20 on the plate, I guess my inches were a little off but all in all good recipe thank you.

  9. HI, just printed this to make tonight. Can you use Almond Flour in place of Almond Meal. I can’t find the meal in this area, will need to order it on Amazon.

  10. Made these last night following the recipe exactly except for the chips. We used Lily’s stevia sweetened chips. They are very good! The only thing I might do different next time is use ghee or grassfed butter instead of coconut oil, as we missed the buttery flavor that adds to the goodness of a chocolate chip cookie! Thanks for this recipe!

    1. Hello Alyssa! Confectioner’s swerve will work just fine, better even. Some folks think the confectioner’s swerve has less of an after taste.

  11. Hi..these look awesome. Will they be crisp? Also we dont get Lily’s sugarfree here…will use 86% dark…could you please give me the carb count with 86% dark.

  12. Thank you so much for this recipe. I made these this evening and they were absolutely delicious! I used unsweetened vanilla almond milk and they were perfect. 🙂

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