If you’ve ever tasted a Crumbl chocolate chip cookie , you know what makes them so special: their giant size, gooey center, crispy edges, and rich buttery flavor. Now imagine enjoying that same bakery-style experience—without the carb overload or sugar crash. This Low-Carb & Keto-Friendly Crumbl Chocolate Chip Cookie Recipe brings all the indulgence of the original into a diet-friendly version that fits perfectly into your macros.
Perfect for meal prep, gifting, or as a weekend baking project, this cookie delivers bold flavor, soft texture, and melty chocolate chunks—just like the real deal, but better for your health goals.
In this comprehensive guide, we’ll walk you through how to make the best Keto Crumbl-Style Chocolate Chip Cookies , offer variations for different dietary needs, share storage and prep tips, and answer all your most common questions.
🍪 Why You’ll Love This Low-Carb Crumbl Cookie Recipe
Here’s why this recipe deserves a spot in your weekly rotation:
- Copycat Crumbl taste – Replicates the soft center and crisp edges of the original.
- Low-carb & keto-approved – No flour, no sugar—just clean, healthy ingredients.
- Melty chocolate chunks – Use sugar-free dark chocolate for maximum richness.
- Easy to customize – Add nuts, sea salt, or even peanut butter swirls.
- Meal-prep friendly – Keeps well in the fridge or freezer for quick snacks.
- Crowd-pleasing – Loved by both keto dieters and carb-lovers alike.
It’s comfort food made healthy—and it hits all the right notes!
🧾 Ingredients Needed (Makes 8–10 Large Cookies)
For the Cookie Dough:
- 2 cups almond flour
- ½ cup powdered erythritol or monk fruit sweetener
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips (90% cocoa or keto-approved brand)
Optional add-ins :
- ¼ cup chopped pecans or walnuts
- A few pinches of flaky sea salt on top
🔪 Step-by-Step Instructions
Making Keto Crumbl-Style Chocolate Chip Cookies couldn’t be easier—even if you’re short on time or kitchen tools.
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
Step 2: Mix Dry Ingredients
In a bowl, combine almond flour, powdered sweetener, salt, and baking soda. Stir until evenly mixed.
Step 3: Add Wet Ingredients
Add softened butter, egg, and vanilla extract to the dry mixture. Mix thoroughly until a thick dough forms. Fold in sugar-free chocolate chips.
Step 4: Scoop the Dough
Use a large cookie scoop (about ¼ cup per cookie) to form balls of dough. Place on prepared baking sheet with space between each cookie.
Step 5: Bake Until Golden
Bake for 12–15 minutes or until the edges are lightly golden and the centers look just set. The cookies will firm up as they cool.
Step 6: Cool and Enjoy!
Let cool completely before serving. Sprinkle with flaky sea salt for extra gourmet flair.
🥣 Nutritional Information (Per Serving Approx., based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~6g |
| Fat | ~20g |
| Carbs | ~7g |
| Fiber | ~3g |
| Net Carbs | ~4g |
| Sugar | ~1g |
| Sodium | ~100mg |
Note: Values may vary depending on brand of chocolate chips and sweetener used.
🧀 Why This Recipe Works So Well
The secret to making these cookies taste like Crumbl’s famous chocolate chip cookie lies in the balance of ingredients:
- Almond flour gives a nutty depth and mimics the density of regular flour.
- Powdered sweetener blends smoothly into the dough and browns nicely during baking.
- Butter or coconut oil adds richness and helps create those signature crispy edges.
- Sugar-free chocolate chips melt beautifully and deliver that classic cookie experience without the blood sugar spike.
Together, they create a cookie that’s soft in the center, crisp on the edges, and packed with flavor.
💡 Expert Tips for Perfect Crumbl-Style Cookies
- Use room-temperature butter – Ensures smooth mixing and even browning.
- Don’t overmix the dough – Over-mixing can lead to dense cookies.
- Chill the dough (optional) – Helps control spread and enhances flavor.
- Press down slightly before baking – Creates a flatter, chewier result.
- Store properly – Keep in an airtight container to maintain texture.
🍽️ Serving Suggestions
Make your Keto Crumbl-Style Chocolate Chip Cookies shine with these great pairing ideas:
- With a glass of unsweetened almond milk or coffee
- As part of a keto dessert board with berries and cheese
- Served warm with a dollop of whipped cream or ice cream
- Wrapped in parchment paper for gift-ready treats
- Layered in mason jars with chia pudding or yogurt parfait
🥣 How to Store & Meal Prep Your Low-Carb Cookies
These cookies are ideal for meal prepping and make excellent grab-and-go snacks or freezer treats.
Refrigeration:
- Keep covered in the fridge for up to 7 days
- Store in an airtight container to prevent moisture absorption
Freezing:
- Freeze unbaked dough balls flat on a tray, then transfer to freezer-safe bags
- Bake from frozen by adding 2–3 minutes to the cooking time
- Fully baked cookies can be frozen for up to 3 months
Meal Prep Ideas:
- Make ahead and store in small containers for daily snacks
- Pack in lunchboxes or gym bags for post-workout fuel
- Layer in mason jars with Greek yogurt or cottage cheese
❓ Frequently Asked Questions (FAQ)
Q: Can I use coconut flour instead of almond flour?
A: Yes—but coconut flour absorbs much more moisture. Use only ¼ cup coconut flour and increase liquid ingredients accordingly.
Q: Are these cookies keto-friendly?
A: Yes—if using zero-net-carb sweetener and sugar-free chocolate chips.
Q: What kind of chocolate should I use?
A: Look for 90% dark chocolate , keto chocolate chips , or make your own by melting cacao paste with coconut oil and erythritol.
Q: Can I make these vegan?
A: Absolutely! Replace butter with coconut oil, egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water), and ensure chocolate is vegan-friendly.
Q: Why are my cookies too flat or too puffy?
A: Almond flour is heavier than wheat flour—use baking soda and avoid overmixing to achieve the best rise.
🧁 Variations for Different Diets
This recipe is easily customizable to suit various dietary preferences:
Vegan Chocolate Chip Cookies
- Use vegan butter and flax egg
- Ensure chocolate chips are dairy-free
- Sweeten with maple syrup or allulose (adjust amount)
Paleo Version
- Use pastured eggs and grass-fed butter
- Sweeten with raw honey or dates (not strict keto)
- Add ground flaxseed or psyllium husk for structure
Protein-Packed Version
- Add 1 scoop unflavored or vanilla collagen peptides
- Replace half the almond flour with protein powder (watch for dryness)
Chocolate Peanut Butter Swirl
- Add a spoonful of natural peanut butter to each cookie before baking
- Swirl gently with a toothpick for marbled effect
🌐 A Brief History of Crumbl Cookies
Crumbl Cookies launched in 2017 in Logan, Utah, and quickly exploded across the U.S., becoming one of the fastest-growing cookie chains. Known for its rotating weekly menu and oversized, Instagram-worthy cookies, Crumbl has become synonymous with premium dessert culture.
With the rise of low-carb and keto diets , many fans have sought out healthier versions of their favorite Crumbl flavors—leading to the birth of countless homemade keto copycats, including this low-carb chocolate chip cookie that mirrors the original in taste and texture.
Today, keto cookie recipes like this one are featured across blogs, social media, and even bakeries—proving that classic treats can still thrive in a modern, health-conscious world.
🧑🍳 Final Thoughts
These Keto Crumbl-Style Chocolate Chip Cookies prove that eating low-carb doesn’t mean missing out on your favorite desserts. With their rich buttery base, melty chocolate, and perfect chewy-to-crispy ratio, they’re the ultimate way to satisfy cravings while staying within your macros.
Whether you’re meal prepping for the week, hosting friends, or simply craving something sweet and indulgent, this recipe delivers every time.
So go ahead—roll that dough, bake those cookies, and enjoy a modern twist on a beloved American treat.
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Crumbl Chocolate Chip Cookie Recipe (Low-Carb & Keto-Friendly): The Ultimate Copycat Version
- Total Time: 25 mins
Description
Indulge in thick, chewy cookies bursting with rich chocolate goodness!
Ingredients
1 cup butter (room temp, salted or unsalted)
1 ¼ cups light brown sugar (packed) ½ cup granulated sugar
2 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda 1 ¼ teaspoons kosher salt
2-3 cups milk chocolate chips
Instructions
Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here) Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking. Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 12 large cookies (32 mini cookies)
- Calories: 582
- Fat: 24g
- Carbohydrates: 79g
- Protein: 4g