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If you’ve been craving a soft, bakery-style cookie on keto, these Keto Chocolate Chip Cookies will become your new go-to. They’re chewy with melty chocolate chips, lightly sweet, and made with a simple blend of almond flour, PB2 powdered peanut butter, whey protein, and Swerve Brown Sugar.
This recipe was born from experimenting with higher-protein, lower-fat cookies that still taste amazing — and the results are delicious. Even better? They mix up in one bowl and bake in under 10 minutes.
Why You’ll Love These Keto Chocolate Chip Cookies
- Soft, chewy, bakery-style texture
- Lower calorie + higher protein than classic keto cookies
- Uses simple ingredients you already have
- Made with PB2 for a hint of rich peanut flavor
- Only 3g net carbs per cookie
- Ready in under 15 minutes
✅ Quick Tips: Protein powder affects texture! Whey makes cookies chewier, while blends make them firmer—adjust based on how you like your cookies.
Looking for more quick keto desserts and low-carb treats? Visit our Keto Recipes Collection for more delicious ideas.
Chocolate Chip Cookies
Description
Recipe Description
Soft, chewy, and loaded with melty chocolate chips, these keto chocolate chip cookies are made with PB2, whey protein, and Swerve Brown Sugar for a perfect balance of flavor and texture.
They’re lighter in calories than traditional keto cookies and mix up in one bowl—ideal for quick low-carb baking.
For ingredient conversions, I love using the AllRecipes measurement guide when baking.Ingredients
Wet Ingredients
Dry Ingredients
Add-Ins
Instructions
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Preheat the oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sweetener
In a mixing bowl, cream the softened butter and Swerve Brown Sugar until light and fluffy.
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Add egg, yogurt, and vanilla
Add the egg, Greek yogurt, and vanilla extract, mixing until smooth and fully combined.
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Add dry ingredients
Stir in the almond flour, PB2 powdered peanut butter, protein powder, baking soda, and salt until a soft dough forms.
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Fold in chocolate chips
Gently fold in the sugar-free chocolate chips.
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Scoop and shape
Scoop the dough into 12 small balls and gently flatten them on the baking sheet. These cookies do not spread much.
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Bake
Bake for 8–10 minutes or until the edges turn lightly golden brown.
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Cool before serving
Allow cookies to cool on the baking sheet for at least 10 minutes so they set into the perfect soft, chewy texture.
Nutrition Facts
Servings 12
Serving Size 1 cookie
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2.5g13%
- Cholesterol 20mg7%
- Sodium 60mg3%
- Potassium 90mg3%
- Total Carbohydrate 6g2%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes
Don’t Overbake: Keto cookies often look underdone at first. Remove them when the edges turn lightly golden—they firm up as they cool for the perfect soft, chewy texture.
Protein Powder Choice Matters: Whey gives a chewier cookie, while whey blends create a slightly firmer texture. If your dough feels dry, add 1–2 teaspoons of Greek yogurt.
PB2 Adds Light Peanut Flavor: PB2 keeps the cookies lower in calories and adds subtle nuttiness without overpowering the chocolate.
Butter Options: Butter gives the best classic cookie flavor. Coconut oil works too, but results in a slightly softer, meltier cookie.
Sweeteners: Swerve Brown adds amazing caramel notes. A teaspoon of allulose can help edges brown and get slightly crispier.
Storage: Store cookies in an airtight container for up to 4 days. For longer storage, freeze dough balls or baked cookies for up to 2 months.
Serve With:
- A glass of unsweetened almond milk
- A scoop of low-carb vanilla ice cream
- A drizzle of melted sugar-free chocolate
Everyone’s nutritional needs are different. This content is for general information only and is not medical advice.
