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 what is more comforting than a freshly baked cookie??!
These keto cookies are an adaptation of an old family recipe.
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 them taste richer, creamier and infinitely more yummy.
This is how I made my mom’s cookies low carb and sugar free: I replaced the wheat flour with almond flour and the brown 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.
How to make super-easy keto chocolate chip cookies – step by step:
First, you add your almond flour, egg, cream, butter, vanilla extract and granulated sweetener into a bowl.
You can use coconut oil if you want a dairy free keto dessert!
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 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.
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 your low carb chocolate chip 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 wheaten 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!)
Keto cookies are really soft and fragile when fresh out of the oven. DON’T WORRY. They firm up as they cool down.
How to make crispy keto chocolate chip cookies
Simply leave out the double / heavy cream. It helps make the cookies chewy, is just not necessary for you.
Flatten them more! The thinner your cookies are, the crispier they will end up.
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.
Another option is to 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.
How to make this keto chocolate chip cookies recipe chewy
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.
Can you make low carb chocolate chip cookies with coconut flour?
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.
If you want extra fluffy cookies, add 1/2 tsp of baking powder.
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. You can find sugar free chocolate on Amazon and in health food stores.
More great cookie recipes:
- coconut shortbread cookies
- Keto Sugar Cookies
- Italian walnut kisses
- Keto Almond Butter Brownie Cookies
- Keto Macaroons
… 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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Low Carb Keto Chocolate Chip Cookies
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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.
Video
Notes
Nutrition
The recipe for keto chocolate chip cookies 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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Jan says
I wanted a crispier cookie but wanted to see what the heavy cream did so I added 1 Tbsp instead of 2. I also added a pinch of salt and a large egg instead of medium because that’s what I had on hand. I liked them.
They weren’t supper crispy like the old regular/non-keto cookies but the almond flour taste was more subtle. I’ve tried other recipes and I don’t like how overpowering the almond flour taste is.
I will say the dough was very sticky to work with, but I still got 9 good size cookies with this recipe.
Definitely my new go to.
Katrin Nürnberger says
For a cookie that is crispy through and through I would replace the cream with more butter and use only the egg white. Also, thin and flat is the way to go, plus let them brown properly (and then cool fully).
Janet says
I put these in the oven for 11 minutes while I went to peg my washing out. When I came in to check them they were far too well done. They tasted burnt
Katrin Nürnberger says
What a shame! Try baking on a lower shelf next time so they don’t burn as quick. Or use a slightly lower oven temperature
Janet says
They were still delicious though. I am going to make 20 next time & I will put them on a lower shelf & a slightly lower temperature. Thanks for the recipe
rose says
looks great thanks!
so question here.. why couldn’t we ADD gluten?
#1 it’s a protein, sure from wheat, but as a protein would not trigger insulin
for gluten=intolerant folks could omit
Katrin Nürnberger says
You can add to these chocolate chip cookies whatever you want 🙂 I avoid wheat myself, so you won’t find any gluten on this website 🙂
MiRai says
what about a Soya cuisine (Alpro / plant based cream alternative) instead of heavy cream? Have anyone tried that?
Katrin Nürnberger says
A reader once tried it in another recipe (the required regular yoghurt I believe) and the result was watery. I would just leave out the cream altogether, maybe increase the butter a little.