Chocolate chip cookies are one of the delights that I learned in my childhood and can continue to enjoy throughout life. With a ketogenic way of eating, you can create gluten-free and sugar-free keto chocolate cookies that are healthy and delicious.
Today I will show you my low carb chocolate chip cookies recipe using almond flour, coconut flour, baking powder, butter, egg, chocolate chips, vanilla, sweetener, and almond slices.
The number of almond slices can be adjusted according to your macros. If you don’t have almonds, you can use other nuts, such as pecans, Brazil nuts, macadamias, or walnuts.
This keto cookies recipe is a great way to make use of the coconut and almond flours sitting in your pantry. Together, coconut and almond flours provide the cookie with a soft, crunchy texture, similar to the real thing.
They also provide a great source of healthy fats and fiber to keep you full. Research shows that fiber helps decrease the risk of several chronic diseases, including stroke, coronary heart disease, hypertension, obesity, diabetes, and some gastrointestinal diseases. It also lowers cholesterol and blood pressure levels (1).
Studies show that increasing your intake of fiber also significantly enhances weight loss and helps reduce the symptoms of duodenal ulcers, constipation, diverticulitis, hemorrhoids, and gastroesophageal reflux disease (2).
Unfortunately, many foods that are high in fiber are also high in carbs. Therefore, many keto dieters find it hard to get enough fiber in their diet.
These Keto Chocolate Chip Cookies serve two purposes. They are packed full of nutrition and will help satisfy your sweet tooth! Make sure to add these sugar free chocolate chips cookies to your keto snacks list.
How to Make Low Carb Chocolate Chip Cookies
Cookies are typically avoided on a strict keto diet due to their high sugar and flour content. My recipe is here to make your life easier.
First, add the dry ingredients in a bowl and mix well. I used erythritol but you can use monk fruit sweetener or other keto sweeteners.
Add the vanilla extract, egg, and butter into the bowl and knead until a cookie dough forms.
Add the chocolate chips and almond slices. Gently mix.
Use the dough to make 16 to 20 balls. Arrange on a baking sheet and bake for 20 minutes at 300 degrees F.
Serve warm!
Related:
- Peanut Butter Coconut Flour Cookies
- Keto Peanut Butter Cookies
- No Bake Chocolate Chip Cookie Fat Bombs
- Meringue Cookies
- Lactation Cookies
- Keto Biscuits with Almond Flour
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Keto Chocolate Chip Cookies
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup softened butter
- 3 tbsp So Nourished Erythritol
- 1 large egg
- 1/4 cup chocolate chips unsweetened
- 1/4 cup almond sliced
Instructions
- Combine the baking powder, almond flour, coconut flour, and sweetener together in a medium bowl. Stir until well-combined.
- Mix the butter, vanilla, and egg into the bowl. Knead with your hands to obtain consistency in the pasty mixture.
- Add the almond slices and some chocolate chips into the dough. If the mixture is still sticky, add more almond flour as necessary. Alternatively, you can cool the mixture in the refrigerator for an hour for easy molding of the cookie balls.
- Make 16-20 balls out of the dough. Arrange them neatly on the baking sheet. Set the oven to 300°F and place the sheet in for 20 minutes.
- Take out from the oven once golden brown. Let stand to cool for a few minutes then serve.
Nutrition/Macros
FAQ
How to store keto chocolate cookies
To store keto chocolate cookies, let them cool completely, then place them in an airtight container, separating layers with parchment paper to prevent sticking. You can keep them at room temperature for up to a week, or freeze for up to 3 months for longer storage.
Why are keto cookies so dry?
Keto cookies tend to be dry because they often use low-carb flour alternatives like almond or coconut flour, which absorb more moisture than regular flour, and lack gluten, which contributes to a chewy texture in traditional cookies. Additionally, brown sugar, which is reduced or substituted in keto recipes, also holds moisture, so its absence can lead to a drier texture.
Is there a way to moisten dry cookies?
To moisten dry cookies, you can try sealing them in an airtight container with a slice of bread or a damp paper towel for a day; the cookies will absorb the moisture, becoming softer. You can also briefly microwave cookies with a cup of water to create steam, which can help reintroduce moisture into the cookies.
Can I use baking soda instead of baking power in low carb cookies recipe?
Baking soda can be used in place of baking powder in low-carb cookie recipes, but it requires an acidic ingredient (like vinegar, lemon juice, or cream of tartar) to activate it. The general substitution ratio is a quarter teaspoon of baking soda for one teaspoon of baking powder, adjusting the recipe to include the acidic component. However, this may slightly alter the final taste and texture of the cookies.
