Keto chocolate chip cookies
Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little extra crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.
USMetric
servingservings
Ingredients
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¼ tsp ¼ tsp baking soda
- ¼ tsp ¼ tsp cream of tartar (optional)
- ¼ tsp ¼ tsp salt
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 2½ oz. (5 tbsp) 70 g (75 ml) unsalted butter, softened
- 1 1 large egglarge eggs
- 1 tbsp 1 tbsp vanilla extract
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) sugar-free baking chocolate chips
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Making low carb simple
Instructions
- In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
- In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in the chocolate chips, until blended together.
- Place the cookie dough in the center of a 12 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½"-2" in diameter (5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cut the dough into 12 equal slices and place on the baking sheet. Gently press down on each slice to slightly flatten. Make sure they are at least ½" (1 cm) apart. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.
- Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!
Tips for making the best keto chocolate chip cookies!
When using cream of tartar, the chemical reaction with the baking soda creates a fluffier cookie. If omitting, the cookies will be a bit thinner, yet still tasty.
Give the dough time to chill and firm up in the refrigerator. Cold dough is less likely to spread while baking. Also make sure the oven is preheated before putting the cookies in the oven.
You can also add chopped nuts such as pecans, hazelnuts, macadamia, or almonds to the dough for an extra crunch!
How to make these keto chocolate chip cookies into variety of desserts
This simple cookie can also be the base of other low-carb treats. Use them to make our delightful ice cream sandwiches, press into a crust for our decadent no-bake cheesecake, or crumble with some whipped cream for a simple, but impressive dessert!
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I'm not sure I understand the question. There are no legumes in this recipe.
So glad you love them!
You could certainly reduce or omit the sweetener if needed.
Here's the link to our peanut butter cookies! https://www.dietdoctor.com/recipes/low-carb-peanut-butter-cookies
The nutrition information is available in the Nutrition Panel of each recipe. For one cookie, there is 1g net carb, 12g fat and 3g protein.
1/3 cup of sweetener is about 2.5 ounces.
Here is the link to the peanut butter cookies.
https://www.dietdoctor.com/recipes/low-carb-peanut-butter-cookies
Awesome!!
After cooking and then allowing a good 1/2 hour to cool, I stored them in the fridge... makes them harder and a little crunchier.
Thanks for this recipe... yummy!
Chocolate chunks would be amazing in these!
Thank you for sharing, I am glad that you enjoyed them.
Different sweeteners have different "sweetness" amounts and after being keto for some time, some people do notice an increased sensitivity to sweetness in general.
Anyway, I avoid all sugar alcohols (like erythritol) so I'm going to make these with a low-carb, bittersweet chocolate option instead of using unsweetened baking chips. Thanks for this recipe!
The ingredients call for *softened* butter, but the instructions refer to the butter as having been *melted*. So is this an error, or is the softened butter really supposed to be melted?
Thank you!
The butter should be softened though melted works as well since the dough should be refrigerated before baking.
But I was really craving a biscuit hence me making these.
Top Tip - the butter needs to be melted in a saucepan then you add to the Erythritol.
I found another recipe and adjusted as below. Please try it the cookies were delish. Adjust the Erythritol to your liking. I don't like mine too sweet.
100 g Salted Butter (3.5 oz – 1/2 cup)
70 g Erythritol
1 tsp Vanilla Extract
1 large Egg (50g / 1.7 oz)
170 g Almond Flour (6 oz – 170g) by weight, equals about 1 1/2 cups, depending on your almond flour
1/2 tsp baking powder
1/4 tsp Salt
90 g Sugar Free Chocolate Chips (90g – 3/4 cup) - didn't use this amount of chocolate. I used one square of dark chocolate and chopped it finely and added to the cookie dough.
Preheat a fan forced oven to 180C (360F).
Melt the butter in saucepan until melted and hot over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
Add the almond flour, baking powder and salt. Beat until well combined.
Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 10-12 minutes at 180C (360F). The cookies will look a little undercooked when removing from the oven, but after cooling they will harden.
**baking tip** If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
Allow to cool for 15 minutes before serving. Keep in an airtight container for up to 7 days.... I doubt they will last 1 day :0)
So glad that you enjoyed them, thank you for letting us know!
Unfortunately it is very difficult to replicate crispy, crunchy cookies with the low carb sweetener and "flours".
Awesome! So glad you all enjoyed them!
Celia, unfortunately, stevia on its own would not work here because you need the bulk of the sweetener as well as the sweetness. Have you tried xylitol as an alternative? Be extremely cautious if you have pets as xylitol is toxic to dogs.
Yes, these will freeze well!