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Chewy Keto Eggless Cookies

4.8 stars, average of 60 ratings

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These keto chocolate chip cookies are so easy to make. Sweet and chewy, just like the real deal but with none of the sugar, plus you'll only need a few common ingredients to make them from scratch!

These chewy cookies are adapted from my Classic Keto Shortbread Cookies recipe. I added some 90% dark chocolate chips and replaced the Erythritol (for crunchy cookies) with Allulose (for chewy cookies). You can substitute the Allulose with Erythritol or Swerve, just remember that the cookies won't be chewy.

If you don't have 90% chocolate chips, make sure to use chocolate with at least 85% cacao, or use sugar-free chocolate (dark, milk or white will all work well). Any sugar-free chocolate sweetened with Erythritol, Monk fruit, Stevia or Allulose would be good options.

These cookies are great on their own, with a cup of coffee, tea, hot chocolate or keto mocha. Enjoy!

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Hands-on Overall

Serving size 1 cookie

Allergy information for Chewy Keto Eggless Cookies

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 cookie)

Net carbs2.2 grams
Protein3 grams
Fat14.2 grams
Calories145 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs3.7 gramsFiber1.6 gramsSugars0.9 gramsSaturated fat5.4 gramsSodium15 mg(1% RDA)Magnesium44 mg(11% RDA)Potassium118 mg(6% EMR)

Ingredients (makes 14 cookies)


  1. Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. In a bowl mix the almond flour with xanthan gum and salt.
  2. Place the butter in a bowl and add the Allulose and vanilla extract. Using an electric mixer (or a stand mixer), process until well combined. Slowly add the almond flour while beating and process until thick and sticky cookie dough is formed.
    Note: You can substitute the Allulose with another erythritol-based sweetener, just remember that the cookies won't be chewy. Chewy Keto Eggless Cookies
  3. Add the chocolate chips and combine well. Chewy Keto Eggless Cookies
  4. Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into a freezer for 20 to 30 minutes, or place in the fridge for up to a day. Chewy Keto Eggless Cookies
  5. Preheat the oven to 165 °C/ 330 °F (fan assisted), or 185 °C/ 365 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 1/2 — 2 cm (1/23/4 inch) thick.
  6. Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies. Bake for 10 to 15 minutes, turning the tray (not the cookies as they are fragile) once to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned. Chewy Keto Eggless Cookies
  7. Remove from the oven and let the cookies cool down completely before removing them from the tray. Store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months. Chewy Keto Eggless Cookies

Ingredient nutritional breakdown (per serving, 1 cookie)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g4.9 g43 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
0.9 g2.3 g5.6 g63 kcal
Xanthan gum, thickening agent
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Allulose, natural low-carb sweetener
0.4 g0 g0 g1 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.9 g0.6 g3.6 g36 kcal
Total per serving, 1 cookie
2.2 g3 g14.2 g145 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

I have allulose in liquid form but I’m not sure if that’s what the recipe calls for, as it doesn’t specify. There’s a link in the recipe that looked like it might lead to some allulose but it went to a weird page with many items not called allulose.
I might have an uncommon home since I don’t have xanthan gum. Have you tried any of the substitutes?
The cookies look so good I wish I could make them.

Hi Eve, sorry for the delayed response, things have been busy for me as a new twin mum! The link form the ingredients will take your to RX Sugar who focus exclusively on Allulose but I may have also linked to Lucky Vitamin which is a place that ships worldwide (in case you are not US based). They have tons of products so you would need to search for Allulose. I have not tested this recipe with syrup so I'm not sure. I'd say maybe 2 tablespoons? Instead of xanthan gum you could use a tablespoon of flax meal or 2-3 teaspoons of powdered psyllium husks (powder). I hope this helps!

Do you think oil or vegan butter would work for a dairy free option?

I'm sure you can! You could use palm shortening (there are sustainable options) as that would be closest to butter.