Skip to main content

The Best Soft Keto Chocolate Chip Cookie Recipe (Only 4 Ingredients!)

I am a foodie on a keto diet who loves experimenting in my kitchen. I'm quite inventive, so you'll find recipes I have created from scratch.

the-best-soft-keto-chocolate-chip-cookie-recipe-only-4-ingredients

If you're looking for the best soft keto chocolate chip cookie recipe, you've come to the right place. I have experimented with many recipes I've found online, but until now I'd never found anything that fully satisfied my sweet tooth.

The Problem With Sugar Substitutes

I think the biggest problem is that the sugar substitutes always gave too much of that unpleasant "cooling" effect, which is a big turn-off for me.

I have never been fond of stevia as it always gave a bitter aftertaste, so the next artificial sweetener in line was erythritol. However, as much as this sugar tastes better, that cooling effect is unforgiving in my opinion. Personally, I don't want to be eating chocolate chip cookies and feel as if I am sucking on a mint!

I have never messed with xylitol because I have dogs and I have read too many scary stories of dogs ingesting things with this dangerous ingredient in it. Sure, you can store the cookies out of reach, but why risk it?

The Problem With Texture

I have baked many keto chocolate chip cookies in the past, but I was never able to attain that nice and soft texture that makes you want to dip your teeth into which to me is the most distinct feature of the traditional chocolate chip cookies I crave.

When I used coconut oil in many mixes, the cookies would come too crunchy. I even burned some cookies as they came too thin and couldn't cope with the high temperatures.

The Moment of Revelation

I was really just about to give up on making my own keto chocolate chip cookies. There were stores selling keto chocolate chip cookies already done after all, so I could make peace and just eat those, but they were always too crunchy for my taste.

So after mixing several cookie batters with high hopes, I decided to raise a white flag and stop experimenting. I thought, why keep working so much for something so unsatisfactory?

Leaving It Up to the Pros

Things changed though when I stumbled upon my first keto yellow cake mix batter. I said why not give this cake a try? The first time I baked my first keto yellow cake made out of a pre-made mix, I thought, "Wow! Big companies for sure work harder to attain keto foods that taste better than anything you could ever make in the kitchen."

For sure, they have that strong internal drive of making sales so they must have professionals experiment a whole lot until they reach that perfect concoction that makes them marketable. I had to admit that, this drive to succeed, must be stronger than my personal desire to just make a batch of cookies to satisfy my sweet tooth cravings!

the-best-soft-keto-chocolate-chip-cookie-recipe-only-4-ingredients

My First Batch

The first time I baked a keto yellow cake, I knew that this would open up a whole world of new recipes for me. How cool is that? I decided to try making keto chocolate chip cookies from this mix to see what happened.

The results were A-M-A-Z-I-N-G. I mean amazing to the point that family and friends wanted the recipe and soon my whole neighborhood was baking these beauties. And the best part was when I told them these cookies were not only sugar-free but keto-friendly, too! It was fun watching their jaws drop! I got so many "reallys?" and "wows!"

I think the best part of it all was when I discovered that these cookies not only tasted great but turned out super soft and chewy, too.

This recipe is really the best of both worlds. You know like when you find that perfect mix as when tinkering with genetics and your specimen starts winning the first ribbons at shows?

No, I am not talking about breeding dogs or horses, I am still talking about chocolate chip cookies!

The Easiest Chocolate Chip Cookies You'll Ever Bake!

This recipe is not only to die for, but it is also very simple to make. You'll need only four (yes only four!) ingredients. This will therefore likely be the easiest chocolate chip cookie recipe you have ever made.

So are you ready to have your kitchen smelling like a cookie shop? Go grab your apron, preheat that oven and get ready to make the best keto soft chocolate chip cookies on earth!

Yup, these are the only ingredients you'll need for these cookies!

Yup, these are the only ingredients you'll need for these cookies!

Ingredients (Short Version)

  • 1 box Duncan Hines Keto Yellow Cake Mix
  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup Lily's sugar-free chocolate chips
  • 1/2 cup raw unsalted cashews, chopped (optional)

Cook Time

Prep timeCook timeReady inYields

15 min

12 min

27 min

About 20 cookies

Preheat the oven to 350 and bake for 12 to 15 minutes.

Preheat the oven to 350 and bake for 12 to 15 minutes.

Instructions (Short Version)

  1. Preheat the oven to 350 degrees.
  2. In a metal bowl, combine the yellow cake mix, eggs, and olive oil.
  3. Combine carefully; then fold in the chocolate chips and optional chopped cashews.
  4. Form the dough into balls and place them on a baking sheet.
  5. Place the baking sheet in the preheated oven and bake at 350 degrees for 12 to 15 minutes.
  6. Let the cookies cool on a rack.

Ingredients: More Details

Here are some extra details on the ingredients used to make these cookies.

  • Duncan Hines Keto Yellow Cake Mix: For these soft keto chocolate chip cookies, I used keto yellow cake mix by Duncan Hines. I was a little bit tentative before using this because I wasn't sure how good it would be. The mix is made of almond flour, coconut flour, chicory root fiber, erythritol, cream of tartar, baking soda, modified tapioca starch, salt, xanthan gum, stevia and natural flavor. It packs only 4 grams net carbs, 21 grams total carbs, 5 grams dietary fiber and 8 grams sugar alcohol. Warning: As with many sugar-free products, it mentions that eating large amounts may have a laxative effect so to all the cookie monsters out there, beware of this!
  • Eggs: I always like to use some type of organic eggs from chickens who are free to range. I have raised chickens before and know for a fact how important it is for them to be able to scratch, peck, and move around. Having more space makes the chickens less likely to become sick.
  • Olive Oil: I also like to use organic olive oil. I know it may sound strange to use a strongly flavored oil such as olive oil in cookies, but the good thing is that you won't taste it once the cookies are baked.
  • Lily's Sugar-Free Chocolate Chips: The keto world was a sad place before Lily's sugar-free chocolate chips were invented. Although they may seem expensive, the good news is that one package lasts a long time. I am able to make several batches of chocolate chips with this so they last me about a couple of months. These chips are made of unsweetened chocolate, erythritol, inulin, Stevia extract, organic soy lecthin, and vanilla. Note: If you are trying to save money, consider that several other brands have make sugar-free chocolate chips that cost less, although I haven't had the opportunity to try any of them yet. A cheap one is Chocolate Chips Dark by 365 by Whole Foods Market.
  • Unsalted Cashews: If you don't like cashews, you can substitute any nut that you like. I picked cashews because that was what I had at the moment, and things turned out well. I am sure macadamia nuts would be a great option, too.
This keto chocolate chip cookie was pleading me to be eaten!

This keto chocolate chip cookie was pleading me to be eaten!

Instructions: Detailed Version

Kitchen utensils needed: metal bowl, whisk, parchment-paper-lined baking sheet

  1. Start by preheating your oven to 350 degrees. It takes a while to preheat and you may be surprised that, by the moment your oven is ready (mine beeps when it has reached the selected temperature), you will have finished (or almost finished) preparing your cookies.
  2. In your metal bowl, place the yellow cake mix, two whole eggs, and the 1/2 cup of olive oil.
  3. Mix with your whisk (you may need to use a spoon once the mixture is more dense). Once it's all well mixed, you would then fold in your chocolate chips and optional chopped cashews.
  4. Mix all together ensuring everything is well incorporated and then start making some round balls out of the dough. It doesn't matter how round they are, as they cook, they will spread out into the typical chocolate chip cookie shape.
  5. Place the cookies on your baking sheet lined with parchment paper and then place them into the oven once it has reached the temperature of 350 degrees.
  6. Baking time is 12 to 15 minutes. You will have to take a look at how they look. In my case, I took them out around 13 minutes because I noticed the bottom was starting to turn a dark color.
  7. When you take the cookie out, they may look like they aren't cooked very much, but as they're cooling down they settle and that's the secret for their soft and chewy texture!
  8. While warm, I tasted one and that's when I felt very happy about the results. I had to have another one and then another one to re-live the experience. I had to stop at three because of the possible laxative effect, but later that evening I managed to eat a fourth, but fortunately didn't have any tummy troubles!

I really hoped you enjoyed this soft keto chocolate chip cookies recipe and that you'll be adding it to your keto or low-carb recipe box.

Pour in a bowl yellow cake mix and 2 whole eggs.

Pour in a bowl yellow cake mix and 2 whole eggs.

Add the 1/2 cup oil

Add the 1/2 cup oil

Blend in the chopped cashews

Blend in the chopped cashews

Blend in the chocolate chips

Blend in the chocolate chips

Make balls and place on parchment paper on baking sheet

Make balls and place on parchment paper on baking sheet

Cook at 350 for 12-15 minutes

Cook at 350 for 12-15 minutes

Allow to cool down and enjoy!

Allow to cool down and enjoy!

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Alex Ferris