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.
✅ 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.
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.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream the softened butter and Swerve Brown Sugar until light and fluffy.
Add the egg, Greek yogurt, and vanilla extract, mixing until smooth and fully combined.
Stir in the almond flour, PB2 powdered peanut butter, protein powder, baking soda, and salt until a soft dough forms.
Gently fold in the sugar-free chocolate chips.
Scoop the dough into 12 small balls and gently flatten them on the baking sheet. These cookies do not spread much.
Bake for 8–10 minutes or until the edges turn lightly golden brown.
Allow cookies to cool on the baking sheet for at least 10 minutes so they set into the perfect soft, chewy texture.
Servings 12
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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:
Everyone’s nutritional needs are different. This content is for general information only and is not medical advice.