Do you miss the sweet, comforting embrace of a warm, gooey chocolate chip cookie? Who says being on keto means you have to give up on your favorite treats? These chewy keto chocolate chip cookies are not only low in carbs but are also gluten-free, sugar-free, and absolutely delightful.
Keto Chocolate Chip Cookies
Keto chocolate chip cookies replace traditional ingredients that are high in carbs, like wheat flour and sugar, with keto-friendly alternatives that maintain the texture and flavor of regular cookies. The result? A cookie that fits perfectly into your keto lifestyle, allowing you to enjoy a sweet treat without guilt.
Key Ingredients for Low-Carb Chocolate Chip Cookies
To keep these cookies low-carb and keto, we use ingredients like almond flour and coconut flour instead of traditional flour. The sweetness comes from erythritol, monk fruit, or allulose sweeteners, which offer sugar-like sweetness without the carbs. I prefer WholesomeYum sweeteners.
As for the chocolate chips, opt for sugar-free versions like those from brands such as Lily’s, which use stevia or erythritol as sweeteners.
Baking the Perfect Keto Chocolate Chips Cookies
Achieving the chewy, delightful texture in keto cookies comes down to the right mix of ingredients and baking techniques. Here’s what you need to know to get the best results:
- Mixing the Ingredients: Start by creaming together the butter and coconut oil, then add in the sweetener. This process is crucial as it helps incorporate air into the batter, giving the cookies their light, airy texture.
- Choosing the Right Flour: Almond flour and coconut flour are staples in keto baking. Almond flour gives a soft, chewy texture, while coconut flour helps to absorb moisture and keep the cookies from becoming too oily.
- Avoid Over-Mixing: Once you add the flour, mix just until you see no more streaks. Over-mixing can lead to dense cookies.
- Baking Time: Keto cookies often don’t brown as much as their flour-based counterparts, so it’s important to time them rather than going by color. They typically take about 10-12 minutes in a 350°F (177°C) oven.
Tips for Storing Keto Cookies
To keep your keto chocolate chip cookies fresh and chewy, store them in an airtight container at room temperature. They will last for up to a week. For longer storage, you can freeze the dough or the baked cookies for up to three months.
Pairing with Keto-Friendly Drinks
What’s better than keto chocolate chip cookies? A cookie paired with a delicious drink! Try your keto cookies with almond milk, keto chocolate and peanut butter smoothie, or a chocolate protein mud drink. This combination is not only tasty but will act like a meal and fill you up.
Keto Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup butter softened, not melted
- 1/4 cup coconut oil melted
- 1/3 cup low carb granular sweetener
- 1/4 cup low carb brown sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Pink Himalayan sea salt
- 3/4-1 cup Lily’s dark chocolate chips
- 1-2 tablespoons coconut flour OPTIONAL – only if you want them fluffier
Instructions
- Preheat oven to 350 degrees and grease cookie sheet (if needed).
- In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
- Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
- In a separate medium bowl, combine almond flour, baking soda and salt and mix well.
- Add butter mixture to almond flour mixture and mix well with hand beater.
- Lastly, add chocolate chips and finish mixing.
- Roll chocolate chip cookie dough into small balls and line baking sheet.
- Bake for 9-11 minutes and let cool on counter.
Video
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
