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.
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 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.
If you’re a healthy cookie monster like me, you might also like these coconut shortbread cookies of these super-crunchy Italian sugar free walnut kisses.
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Healthy Low Carb Chocolate Chip Cookies
Ingredients
- 100 g / 1 cup almond flour (to my UK readers - ground almonds work well here, just add another 2 tbsp)
- 1 medium egg
- 2 tbsp double/heavy cream
- 2 tbsp butter unsalted, VERY soft
- 3 tbsp granulated sweetener
- 1 tsp vanilla extract
- 50 g dark chocolate/chocolate chips (85% minimum or sugar free)
Instructions
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.
Recipe Video
Recipe Notes
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 low carb chocolate chip cookie 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.
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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Tarrin-Rae says
Your recipes never disappoint. Thank you for delicious recipes for a healthier lifestyle. These cookies are a bit and super easy to make.
Ursi says
I added a little bit of coconut flour, salt , and baking powder and baked the cookies for 13 min. I also made them smaller and ended up with 18 little cookies which are a little crispy on the outside and soft inside!
Thanks for the recipe- Love love love it!!!!!:)
Katrin says
Glad you liked them!!
Grace says
Hi. Whats a great substitute for heavy cream? Can i use almond milk instead? Thanks.
Katrin says
You could use coconut cream, as it has a similar consistency.
Kim says
I just made these and not sure why you used unsalted butter…the consistency is good and they are crunchy but definitely needs salt….I am going to heat them up again and sprinkle sea salt on them to try and salvage them
Katrin says
Hi Kim, I guess it comes down to personal preference… hope you managed to get them the way you like them!
Rebecca says
These are amazing I’m making my second batch right now thank you so much for an amazing recipe it fits perfect with my sweet tooth while still keeping to my keto diet thank you low carb Londoner you rock
Katrin says
Great news!!!!! Glad you like them 🙂
rebecca hanoka says
These are amazing I just made them tonight and they came out wonderful I am impressed with your recipe at first in was worried cause they seemed kinda wet but they baked up perfect so perfect there are only 5 left I will defiantly make them again
Katrin says
Hi Rebecca, I’m happy you like the cookies! They are a bit sticky when you make them…
Rebecca says
Actually for my second batch refrigerated the dough before adding the chocolate and they seemed easier to roll into balls and press down
Katrin says
THat’s a good idea, thanks for your comment Rebecca!
Bradley Tucker says
WOW! Those cookies look great and so easy even a guy could make them! (ME!) But, I’ve never seen a chocolate chip cookie recipe so low in carbs. It looks like a respectable size cookie at 6cm (2.5″), but really only 3.6 grams of carbs and 1.8g net carbs??? If it’s true, i think you are genius!
Jackie says
I made these last night and I find them a bit dry and a little cakey. I’m not sure if I did something wrong or that’s how they’re meant to turn out. They taste ok but not really like a cookie. Could be related to the fact that my almond flour was as fine ground as maybe it should have been…
Katrin says
Hi Jackie, I find that low carb cookies always end up a bit softer than wheat cookies. I have made these with regular ground almonds (almond meal), so I don’t think your almond flour was the problem. If you make them really flat, they won’t be cakey and end up crisper.
Linda says
These are amazing!! Thank you for making a cookie that smells great and taste as good as it looks. Bonus. Did not raise my blood sugar!!
Katrin says
That’s great to hear!!!
A.a says
best keto cookies
Katrin says
Thank you!!!! Glad you like them 🙂
LaCole says
My four year old daughter and I made these last night, and they were amazing! She loved them, and my husband even had a couple. He normally doesn’t like anything that is healthy! I’m going to make another batch to send in my kid’s lunches this week. Thank you for a great recipe.
Katrin says
Wonderful! I”m glad you all enjoyed the recipe
Kate says
I made them, there delicious, but feel I went wrong somewhere, the mixture was loose and wet not like yours, they still cooked fine, but very soft. So I divided the mixture and cooked some of the soft ones, then Added more almond flour to the rest, they came out dryer but lovely too, I added a tablespoon of coconut flour to absorb the wetness. But still soft not crispy . I may have not measured the butter properly, and only had single cream whipped, would that make them soft? Thanks for a lovely recipe though, just started keto and needed something sweet.
Katrin says
Hi Kate, if you try again, definitely measure the ingredients. Whipping the cream MAY have made them softer because when you whip stuff you add air, which would lead to a fluffier cookie. Another thought – almond flour baked goods are very soft when they’re still warm and firm up once cooled. They generally will always be softer than wheat flour cookies. I hope this helps :).
Jenni says
Hi there!
This keto cookie recipe is just brilliant! It really is!
Just curious to know… the secret ingredient of cream, don’t always have this to hand. Do you think Natural Greek Yoghurt would work? Has anyone tried?
J
Katrin says
Hi Jenni, interesting thought – I guess it would depend on how mild your yoghurt tastes. Maybe coconut cream would be a good substitution. And if in doubt, just use more butter. That’ll definitely work.
Jenni says
Maybe I’ll investigate and report back!
Thanks
Sophie Barry says
Would powdered sweetener work as well in this?
Katrin says
Sure! You’ll probably need an additional tbsp of sweetener though – make sure you try the dough before baking!
Richard Grimwade says
Can I use coconut flour instead as almonds give me a headache?
Katrin says
You can try using 1/2 the amount. Coconut flour is more absorbent than almond flour so you’ll need less of it.
Richard Grimwade says
50g of coconut flour works rather well. Tried whole chocolate chips, mistake, must chop finer. Thanks for this recipe it made 9, 3 have gone already
Katrin says
Great! Good to know it works with coconut flour 🙂
Heather says
Hi how long to cookies stay fresh for?
Katrin says
As they do not contain preservatives, I’d say a week. Just keep them in a closed container 🙂
Jurg says
Hi Katrin,
thanks for the great recipe. Mine turned out quite soft, so I added more flour (2 TBS), and some 1 TBS cacao. Still very soft and they got huge. Any idea? I used 1 cup, not 100 gr flour, maybe that’s the issue? I added 4 mins of baking (had to put it on broil at the end to get some colour) as the American oven here only does bake, bottom heat, or broil, to heat.
But I got three kisses from my 4-year-old for the cookies, so all of the above is neglectable 🙂
Thanks a lot, your recipes really help me convert my family to low sugar, low carb for snacks, bread etc.
The peanut butter cookies got a “still tastes healthy”, but they were all gone after tea.
The English muffins are an integral part of dinner by now 🙂
Katrin says
Oh, I’m so happy you’re enjoying the recipes. You know you’re onto a winner when people under 10 years old give a recipe the thumbs up 🙂 As for the cookies, 1 cup and 100 g should be about the same amount. Maybe it had something to do with your oven? They can be quite different. I’ve also found that almond flour brands differ A LOT in terms of texture. If you prefer a crunchier cookie, just try using less of the cream next time – or even leave it out completely. I have since made a pie crusts using only almond flour and egg and it becomes super crunchy.
Georgia says
Can I just say THANK YOU!!! Ever since I went Keto, Cookies have been my weakness, it’s all I craved day & night. This recipe tastes AMAZING and now finally I can enjoy cookies again!
Katrin says
You are so welcome Georgia! I love these cookies too and I’m so glad you’re enjoying them!!!!
Betty Harris says
Finally, a low carb, and gluten free cookie that actually lives up to being called a cookie.Have wasted so much money and time trying to believe other people’s claims that they have the best. these are truly a good cookie. Easy,quick, and made with items most low carbers have on hand. thanks so much.
Katrin says
Thank you Betty, I’m very happy you enjoyed them. Have a great weekend 🙂
Roselyn says
Hi! I’d like to try this recipe but erythritol is not readily available here in the Philippines. What do you suggest I use? Would stevia work? Thanks very much.
Katrin says
Hello Roselyn, stevia would definitely work. Or xylitol.
Daisy says
the Nutrition facts is that for one cookie? or is it for the whole recipe? so I would divide that by 10 cookies?
Katrin says
Hello Daisy, I calculated the nutrition per cookie.
Keri says
I just made this and it’s nice and brown on the bottom, but they aren’t crispy. It’s soft and pillowy and tastes good. Maybe I didn’t convert the almond flour correctly. I am in the USA. I researched the conversion and it said 100 g = 1 cup, so I used 1 cup almond flour. Was that right? I feel like the cookie dough could have used more flour.
Katrin says
Hello Keri, thank you for your comment. Your conversion sounds correct. You’ll just never get the same kind of crunch you achieve with wheat flour. I actually used ground almonds in the recipe, not almond flour, but this should not make a huge difference. If you are after a denser cookie, just experiment a bit and try using a bit more almond next time. In the end, it all comes down to individual preference.
Lauren James says
My cookies didn’t look as golden as yours and they were soft – not crisp. I used coconut oil instead of butter, could that be the reason why?
Katrin says
Hi Lauren, that could be the case, not sure. Also, ovens can be tricky beasts. Maybe you need to set yours a little hotter or just leave the cookies in for longer.
Estefania Bustamante says
Hi! What’s double cream?
Katrin says
Hello, it’s British for heavy cream.
Teresa says
How much almond flour would you use for this recipe? Are you actually grinding the almonds yourself? I just want to use the pre-made flour.
Katrin says
Almond Flour is (or should be) more finely ground than ground almonds, which I just buy from the supermarket. Apart from that, it’s exactly the same thing – blanched almonds, no skins. I’d try using the same quantity. I expect you’d get a slightly finer cookie
Lisa says
These look pretty amazing! Sharing!
Katrin says
Thank you Lisa! Great!
Sarah says
I hate math, but my husband loves it and teaches several math classes. I’d rather eat cookies than do math any day! 😉
Katrin says
Sarah, you sound like my kind of girl! Counting cookies would be ok though…
STACEY says
Lovely looking cookies. Math should always involve cookies somehow, as it would be more enjoyable.
Taryn says
These look perfect! I still haven’t found a great chocolate chip cookie recipe.
Georgina says
Oh these look SO good! Love that chewy/crispy combination!
Katrin says
thanks Georgina! I had the last one for breakfast this morning
Kim | Low Carb Maven says
I hat to laugh. My daughter is going through the “I hate math” stage just now in middle school (6th grade), and I am telling her the same thing – that math is everywhere. It doesn’t help. But, I am sure that offering one of these delicious cookies as an after-you-finish-your-math treat would help. Thanks for the recipe.
Katrin says
Bribing is one of my favourite techniques when it comes to homework!