Almost too good to share: These keto chocolate chip cookies are the perfect combination of soft chewiness with a crunchy edge. You'll never guess they are sugar free! Perfect for gluten free and low carb diets.
It's been grey here the past few days, which has made me crave comfort food. You all know I have a bit of a sweet tooth. And in my opinion, there is nothing more comforting than a freshly baked cookie.
The reason for their popularity in our house was not just the simple fact that everyone likes chocolate chip cookies. No! They beat all the chocolate chip cookies in the neighbourhood because of my mum's secret ingredient: double (heavy) cream. It makes the taste and texture richer, creamier and infinitely more yummy.
I am proud to say this is absolutely the best keto cookie recipe!
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Ingredients
Here are the ingredients you'll need to make low carb chocolate chip cookies:
- Almond flour - I used a super-fine almond flour. If you're using ground almonds, just add an additional 2 tablespoons.
- Egg
- Heavy cream - That's double cream in the UK
- Sugar substitute- I used a granulated erythritol monk fruit sweetener blend.
- Vanilla extract
- Chopped dark chocolate. I settled on 90% dark chocolate. As half a bar (50g) is distributed between 10 cookies, the carb and sugar content is kept low. You can also use sugar free chocolate or sugar free chocolate chips.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
First, you add your almond flour, egg, cream, butter, vanilla extract and granulated sweetener into a bowl.
Mix everything with a fork in a large bowl - it comes together really easily. Let the batter sit for a few minutes to let the flour absorb the moisture.
Now, chop your chocolate. Any chocolate with a cocoa solids content of 85% and above is fine. I like using 90% Lindt.
Another alternative is using sugar-free chocolate chips. Lily's stevia sweetened dark chocolate chips, Lakanto or Choczero are popular in the US.
Want to make your own sugar free chocolate chips? Check out this easy recipe from my blog!
Fold the chopped chocolate into the cookie batter. Now's a good moment for a little taste - adjust your sweetener if you wish 🙂
Roll the batter into little cookie dough balls (or portion them with a cookie scoop) and place on a baking sheet. The dough will still be a tad soft and sticky.
TIP: Use baking/parchment paper to prevent the cookies from sticking. I had run out, so I greased the tray with butter.
Flatten your low carb chocolate chip cookies with your hand. They should be about ½ centimetres thick. Then bake in the oven for around 13 minutes.
Baker's TOP TIPS
As almond flour does not contain gluten, low carb cookies are always softer than their wheaten counterparts. The browned edges still have a lovely crunch though.
The mixture makes 10 cookies with a diameter of around 6 centimetres. (I tried so much of the dough we only ended up with 9!)
Keto cookies are really soft and fragile when fresh out of the oven. DON'T WORRY. They firm up as they cool down.
Crispy cookies
There are a few options to make keto chocolate chip cookies crispier:
1. Simply leave out the double / heavy cream.
2. Flatten them more! The thinner your cookies are, the crispier they will end up.
3. Bake them for longer. You want the edges to be golden-brown. Consider placing aluminium foil over the cookies so they don't burn and add another few minutes to the oven time.
4. Turn off the oven when they are done and prop the door open with a wooden spoon. Then you leave the cookies in for longer. The air circulating around them will help them to continue crisping up.
Chewy cookies
Don't miss out on the cream! It helps with the chewiness.
Make the cookies larger and thicker. This way, the centre stays lovely and chewy.
Watch out that your cookies do not brown much. Take them out as soon as the edges start to turn golden!
Consider replacing the erythritol with xylitol or allulose. Especially allulose is great for soft baked goods.
Variations
Coconut flour chocolate chip cookies: Use 40g or ⅓ cup of coconut flour instead of the almond flour. Coconut flour absorbs a lot more moisture than almond flour, that's why you need less of it. You may want to add ½ a teaspoon of xanthan gum to make them a little firmer.
Extra fluffy cookies: Add ½ teaspoon of baking powder or ¼ teaspoon of baking soda.
Dairy-free: Use coconut oil instead of the butter.
No egg: This low carb chocolate chip cookies recipe also works without the egg! The end result is crispier (but also more fragile when hot). Add an extra splash of cream to loosen the dough.
Pinch of salt: Adds even more flavor to the cookie dough.
Related recipes
- Keto Peanut Butter Cookies - This easy peanut butter cookie recipe is so delicious.
- Low Carb Keto Shortbread Cookies - elegant thin cookies made with coconut flour.
- Keto Sugar Cookies - So crunchy!
- Sugar Free Walnut Cookies - These are wonderful with a cup of coffee or tea.
- Almond Butter Brownie Cookies - Fudgy!
- Keto Macaroons - For all fans of coconut
... and if you're after a classic chocolate cookie, you MUST try my soul-satisfying keto chocolate cookies!
Made these low carb chocolate chip cookies? Give them a star rating below!
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Recipe
Low Carb Keto Chocolate Chip Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup almond flour 100g (to my UK readers - ground almonds work well here, just add another 2 tbsp)
- 1 medium egg
- 2 tablespoon double/heavy cream
- 2 tablespoon butter unsalted, VERY soft
- 3 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
- ⅓ cup chopped dark chocolate 50g (85% cocoa solids minimum or sugar free), or sugar free chocolate chips
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- Combine all ingredients apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture.
- Chop your chocolate and stir into the dough.
- Form dough balls with your hand or spoon the mixture on a baking sheet lined with baking paper. Press down into the desired shape (cira ½ cm thick).
- Bake for circa 13 minutes or until the edges are golden. The cookies are soft when straight out of the oven but firm up as they cool down.
Video
Notes
Nutrition
The recipe for keto chocolate chip cookies was first published in September 2016. It has since been updated.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Adena Meninger
Hello Katrin!
I added 2 tablespoons of powdered peanut butter. Yum! Thank you for your recipe!
AJ
Hi Katrin,
Thank you for your amazing low carb recipes! I’m a big fan. Would it make a big difference how the cookies turn out if I was to use powdered erythritol?
Many thanks.
Katrin Nürnberger
You can absolutely use powdered erythritol. I think they would taste exactly the same.
Cherie
I’m beyond grateful I found your website. I have gestational diabetes and your desserts are not only very tasty, but have been getting me through this pregnancy- Thank you!
Kate Horrell
Made these cookies today for game day n they were soooo good they were gone so quick. Will be making these from now on.
Nami
Mine came out super flat. Not sure why?
Katrin Nürnberger
It could be that you did not measure the ingredients correctly and you used too much wet ingredients or too little dry ingredients. Was the cookie dough very soft? Use the video to compare consistency.
Betty
Haven't tried this recipe, however I cannot use Erythritol. Many can't since its a sugar alcohol. Dies a number on digestion. Would hope alternatives are offered.
Katrin Nürnberger
You could use allulose, which is a rare sugar, or Bocha Sweet.
Bonnee
They came out great! I’m glad I found your recipe. Do they need to be refrigerated after baking?
Katrin Nürnberger
No, you can keep them in an airtight cookie jar at room temperature.
E Trow
Super cookies, will definitely make again, and most likely make them at Christmas as I always give homemade foodie gifts. Thankyou
Sarah m. Gagliardi
The cookies taste great.. I browned the tops under the broiler..
faye
Hi I made these cookies an the taste was fine but the mixtures was quite wet as I was trying to make them into balls any idea why this would be, they didn't look like your did in the pictures, my friend also had this problem
Katrin Nürnberger
It sounds like you need to use more dry ingredients. It may be that the measurements were off or that your egg was significantly larger than the one I used. If a dough is too wet, just add a little more almond flour.
Deena
Hi Katrin, I'm excited to make your beautiful cookies! Would the cookie come out dramatically different if I use 1% low fat milk instead of cream? Thank you so much!
Katrin Nürnberger
I think it would still work, but it may taste drier and not as flavourful.
Irma
Love these! Quick, easy, and delicious!
Red
These are indeed indulgent tasting, Ultmate Chocolate chip biscuits! I used the Finest Dark Chocolate, even though I'm really a milk chocolate person, because I didn't want to go wrong, and it was absolutely Delicious!
Mags
These were so easy to make. I used cacao nibs in mine. Tasted really nice. Thank you