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Nut Free Keto Chocolate Chip Cookie on a marble background

Nut Free Keto Chocolate Chip Cookies

  • Author: Mellissa Sevigny
  • Total Time: 20 minutes
  • Yield: 15 cookies 1x


These super tasty nut free keto chocolate chip cookies are perfect to keep in the freezer for snacking emergencies!  Grain free, dairy free, gluten free, low carb and Atkins friendly.


  • 1 cup sunflower seed butter
  • 2 eggs
  • 1/4 cup coconut flour
  • 1 teaspoon vanilla extract
  • 1 cup granulated erythritol sweetener
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon konjac flour
  • 1/4 teaspoon kosher salt
  • 2 ounces coarsely chopped Lindt 90% dark chocolate (or sugar free chocolate chips)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the sunflower seed butter, eggs, coconut flour, vanilla, sweetener, coconut, konjac flour (if using) and kosher salt in a medium-sized bowl and mix with a spoon until blended and a stiff dough forms.
  3. Stir in the chocolate chunks or chips until well incorporated.
  4. Form into fifteen 1 1/2 balls and place on a parchment-lined cookie sheet.
  5. Flatten slightly with the bottom of a glass (they won’t spread on their own.)
  6. Bake for 16 minutes or until golden brown and only slightly soft in the center.
  7. Remove from the oven and cool for 30 minutes to let them firm up.
  8. Sprinkle with additional flakes of salt if desired.
  9. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Net carbs per cookie = 2 grams

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1 cookie
  • Calories: 167
  • Fat: 14g
  • Carbohydrates: 4.5g
  • Fiber: 2.5g
  • Protein: 6g

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