Almost too good to share: These healthy low carb 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 Keto diets and suitable for diabetics.
It’s been grey here the past few days, which has made me crave comfort food. And what is more comforting than a freshly baked cookie??!
These Keto cookies are an adaptation of an old family recipe.
The reason for their supreme 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 them taste richer, creamier and infinitely more yummy.
How I made my mom’s chocolate chip cookies low carb and sugar free
I replaced the wheat flour with almond flour and the sugar with erythritol. Instead of using milk chocolate, I settled on 85% dark chocolate. As half a bar (50g) is distributed between 10 cookies, the carb and sugar content is kept low. If you can source it, you can also use sugar free chocolate or sugar free chocolate chips.
This is how you make super-easy, healthy chocolate chip cookies:
First, you add your almond flour, egg, cream, butter, vanilla extract and granulated sweetener into a bowl. To my UK readers – if you use ground almonds, add an extra couple of tablespoons as ground almonds tend to be coarser than almond flour.
You can mix everything with a fork – 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. If you can get hold of sugar free chocolate, even better – it is pricey though. Lily’s is popular in the US (they even sell ready-made chocolate chips) and in the UK you could go for Cavalier.
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 balls (or portion them with a cookie scoop) and place on a baking tray. 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 the cookies with your hand. They should be about 1/2 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 wheat counterparts.The browned edges still have a lovely crunch though.
The mixture makes 10 cookies with a diameter of around 6 cm. (I tried so much of the dough we only ended up with 9!)
The cookies are really soft and fragile when fresh out of the oven. DON’T WORRY. They firm up as they cool down.
If you like your low carb cookies softer, just make them thicker and reduce the baking time to 10 minutes. For crispier cookies, flatten them further.
Can you make these cookies with coconut flour instead?
Yes! If you prefer coconut flour over almond flour, simply halve the amount of flour stated and use 50g or 1/2 cup of coconut flour. Coconut flour absorbs a lot more moisture than almond flour, that’s why you need less of it. You may want to add 1/2 a teaspoon of xanthan gum to make them a little firmer.
NOTE – I love, love, love dark chocolate. That’s why it was a no-brainer for me to use dark chocolate in my healthy chocolate chip cookies. If you have picky children in the house or simply are a milk chocolate person, do try to source sugar free milk chocolate. Check out the links in the text above – Lily’s in the US and Cavalier in the UK both offer stevia-sweetened milk chocolate, for example. You can find sugar free chocolate on Amazon and in health food stores.
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Healthy Low Carb Chocolate Chip Cookies
Preheat the oven to 180 Celsius/356 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 (ca 1/2 cm thick)
Bake for ca 13 minutes or until the edges are nicely browned. They are soft when straight out of the oven but firm up as they cool down.
The mixture makes 10 cookies with a diameter of around 6 cm. Nutrition is calculated per cookie.
If you like chewier cookies, make them thicker than 1/2 cm and reduce the baking time to 10 minutes. For crispier cookies, flatten them further.
This recipe was first published in September 2016. It was updated in August 2018 with new photos and a recipe change to reflect how we make these cookies now.
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