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Home » Favorite Keto Chocolate Chip Cookies (low carb)

Favorite Keto Chocolate Chip Cookies (low carb)

By Kim Hardesty

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These keto chocolate chip cookies are the real deal! Lightly sweet almond flour cookies with walnuts and dark chocolate boast a true cookie texture. A great low carb treat!
Spoil yourself with these low carb keto chocolate chip cookies! #sponsored #sukrin #keto #sugarfree #lowcarb #chocolatechipcookies #glutenfree

THIS POST CONTAINS AFFILIATE LINKS TO THE PRODUCTS I LOVE!

My father is a professed cookie monster, and I am definitely my father’s daughter in that regard! So, making a cookie that I actually want to eat is important. I don’t know about you, but I just couldn’t live in a world without low carb keto cookies!

Some of my favorite low carb keto cookie recipes are my Sugar-Free “Oatmeal” Cookies which have the look and texture of a real oatmeal cookie. I also love the Low Carb Chocolate Cookies with Sesame Seeds which have a nice crispy texture and the taste of a rich chocolatey brownie! And who can say no to Low Carb Peanut Butter Cookies? Not me!

Keto chocolate chip cookie ingredients: sugar substitute, almonds, chocolate chips, walnuts and vanilla.

Low Carb and Keto Cookies

One thing that’s hard to get right in low carb baking is that perfect cookie texture. Most low carb cookies are cake-like or so crumbly that they fall apart when you take a bite. Sometimes, they are overly dry and taste like sawdust!

The reasons for less than perfect keto cookies are the limits of low carb flours and the absence of sugar. Luckily, there are a variety of supplemental ingredients and techniques that can aid us in achieving a pleasing cookie texture.

Not everyone is willing to buy extra ingredients – they want to keep things as simple as they can. That’s cool. But there are those of use who love to bake and develop recipes that are as close to the real deal as possible. We love the challenge of bending ingredients to our will!

I worked on this keto chocolate chip cookie recipe many times to get it just right. I didn’t want the batter to spread too thin and burn. Instead, I aimed for a crispy exterior and more chewy center. I got what I wanted!

Keto chocolate chip cookie ingredients: almond flour, Sukrin Gold, egg, walnuts, chocolate chips.

Keto Chocolate Chip Cookies

As with traditional chocolate chip cookie recipes, creaming the butter and vanilla extract with the low carb sugar alternative is key. Creaming is an important step for low carb cookies (and cakes) because it introduces thousands of tiny bubbles into the batter. Alternative flours are heavier and need all of the help they can get!

Whisk the dry ingredients together and beat them into the butter mixture. Add the egg, mixing thoroughly. Finally, mix in the chocolate and sliced almonds.

For a completely sugar-free chocolate chip recipe use Lily’s Sugar Free Chocolate Chips or Sukrin’s Puur Noir Chocolate found at Sukrin USA. I like really dark chocolate and chopped up half a bar of Ghirardelli Intense Dark Moonlight Mystique. I only did this to add a little variation in the texture and appearance of the cookies.

If you don’t like chocolate, try adding chopped strawberries or blueberries. I came across this keto blueberry cookie the other day.

Keto chocolate chip cookie dough portions on a cookie sheet.

Notes About These Keto Chocolate Chip Cookies

Ingredients

I used a small amount of oat fiber in this recipe. I feel oat fiber gives a nice almost-like-flour flavor to the dough and enhances the texture of the cookies. You can sub coconut flour for the oat fiber, but it will change the flavor and may slightly affect texture.

Of course no chocolate chip cookie would taste right without a good low carb brown sugar substitute!

I LOVE Sukrin Gold Brown Sugar Alternative – it’s my favorite and tastes exactly like brown sugar. I use it in all of my holiday baking. I’m convinced it’s why my Low Carb Pumpkin Bread is to die for and my Maple Walnut Scones are so good. And, it makes a great Sugar-free Caramel Sauce!

Sliced almonds help prevent the chocolate chip cookies from spreading out too much. I discovered this trick while working on my sugar-free oatmeal cookie recipe. Omit the sliced almonds if you want the cookies thinner.

Keto chocolate chip cookies on a plate served with coffee.

Baking

The baking temperature and time listed in the recipe is what worked for the ingredients as listed on a professional quality aluminum half sheet lined with parchment. I have standard sized gas oven. You may need to adjust the temperature and time to suit your oven, especially if you have a smaller electric wall oven.

Storing

Store these keto chocolate chip cookies in an airtight container and keep them on the counter for a week or in the refrigerator for two weeks. If kept on the counter they will be softer, and if refrigerated, they will be more crisp. Freeze baked cookies in a plastic zipper bag and thaw in the refrigerator. Heating them a few seconds in the microwave makes them soft.

Freezing

Does the dough freeze? Yes, the dough freezes beautifully. Thaw in the fridge before using. I have not baked pre-formed frozen cookies. I recommend that you leave the dough on the counter to warm up a bit before portioning and baking. The amount of fats in the cookies makes refrigerated dough very firm. Scooping cold dough compacts it causing a lower yield and cookies that do not spread.

Keto chocolate chip cookies on a table with red twine.

Portioning

If you don’t have a cookie scoop, then you are missing out. I absolutely love my cookie scoop. I find that a 2 tablespoon cookie scoop is perfect. It makes portioning dough fast and easy and I love how each cookie is almost the same size. Much easier for keeping track of carbs.

Keto chocolate chip cookies on a table with red twine.

Keto Chocolate Chip Cookies

These keto chocolate chip cookies are the real deal! Lightly sweet almond flour cookies with walnuts and dark chocolate boast a true cookie texture.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: keto chocolate chip cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20
Calories: 104kcal

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup Low carb brown sugar (Sukrin Gold, Swerve Brown, Laknto Golden)
  • 1/4 cup low carb sugar (low carb granulated sugar replacement)
  • 2 tsp vanilla extract
  • 1 cup almond flour (3.4 oz/95 g)
  • 2 tbsp oat fiber (10 g)(or use 2-3 tbsp coconut flour)
  • 2 tsp beef gelatin
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 large egg
  • 2/3 cup sliced almonds (2 oz/56 g)
  • 1/2 cup walnut pieces (2 oz/56 g)
  • 1/2 cup Lily's Chocolate Chips

Instructions

Preparation:

  • Preheat oven to 340 degrees F and place rack in the middle position. Line 1-2 baking sheets with parchment paper. Chop the almonds to resemble the texture of oats. Chop walnuts into small pieces about the size of the chocolate chips. Measure and mix the almond flour, oat fiber, gelatin, salt, and baking soda into a smallish bowl and whisk together.

Method:

  • Cream the butter with the vanilla, low carb brown sugar, and Sukrin :1 (brown and white sugar replacements) until light and fluffy; about 1-1 1/2 minutes.
  • Add all of the previously mixed dry ingredients and beat until completely incorporated. Scrape the bowl. 
  • Thoroughly beat in the egg, then add the nuts and chocolate chips. Scrape down the bowl and make sure the ingredients are equally distributed.

Bake:

  • Portion the dough with a 1 1/2-2 tbsp dough scoop, or use a regular spoon, and space about 2 inches apart on the baking sheet. The dough portion should be the size of a whole walnut. I get 12 portions on one standard sized cookie sheet (half-sheet pan). 
  • Bake for 6 minutes, remove pan from the oven and give it a few firm taps on the counter or stove to help flatten the cookies. Return to the oven for 6-8 more minutes. Let cool for at least 5 minutes before removing to a cooling rack. Each cookie is 1 net carb.

NOTE:

  • I get 24 cookies per batch. The nutritional info assumes 20 cookies, taking into account that people have different equipment at home. Ovens vary so adjust the oven temperature or cooking time per your oven. 
  • Enjoy cookies after they have completely cooled and have firmed up. I keep them in the refrigerator because they tend to get soft if left on the counter. They can be frozen.
  • To determine the net carbs in Lily's Chocolate Chips: total carbs - fiber - sugar alcohols. Divide this total net carbs by how many cookies.

Notes

Nutrition Facts
Keto Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 104 Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Cholesterol 12mg4%
Sodium 48mg2%
Potassium 46mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0.41g0%
Protein 2.4g5%
Vitamin A 2850IU57%
Calcium 439mg44%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 2g | Protein: 2.4g | Fat: 10.3g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.41g | Vitamin A: 2850IU | Calcium: 439mg | Iron: 8mg

Low Carb “Oatmeal” Cookies

Coconut Flour Chocolate Chip Cookies (keto, vegan)

Low carb chocolate sesame cookies have a crispy texture & taste like brownies!

Low Carb Chocolate Sesame Cookies

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Oat Fiber

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  1. AvatarPalma Paxton

    April 29, 2020 at 5:50 pm

    These were a lot of work I realized I needed a better nut chopper and a scooper. I think they will be wonderful tomorrow the flavors will blend. Thank you.

    Reply
  2. AvatarAmy

    January 6, 2020 at 6:15 pm

    Had a craving for a chocolate chip cookie and this really hit the spot! Hardest part was waiting for them to cool-they were very fragile when first out of the oven. I used Knox gelatin and made 12 large cookies. Very close to the taste of a flour based cookie and no crazy ingredients. Will make again for sure!

    Reply
  3. Avatarlanie

    September 23, 2019 at 11:05 am

    what can i substitute for the beef gelatine?

    Reply
    • KimKim

      September 23, 2019 at 1:20 pm

      You can sub regular Knox gelatine, Lanie. I do not currently have a substitution for the gelatin. -Kim

      Reply
  4. AvatarCatherine

    September 17, 2019 at 7:07 pm

    WOW! I made these cookies tonight and they are absolutely delicious! Thank you for the recipe ant the hard work you put in to developing awesome recipes.

    Reply
  5. AvatarJen

    July 23, 2019 at 12:07 pm

    Kim, these cookies are amazing! Unfortunately, my family doesn’t like nuts so I omitted them. As a result, they are a smidge thinner than I’d like. Do you have any suggestions of what I may modify to make them just a bit thicker? Thanks for your advice and for sharing your recipes.

    Reply
    • KimKim

      July 23, 2019 at 2:43 pm

      Perhaps you could add more almond flour? I’m not sure how much, you would have to experiment a little. -Kim

      Reply
      • AvatarJen

        July 24, 2019 at 6:24 am

        Thanks for the direction Kim – I am happy to experiment to get there!

        Reply
  6. AvatarSamantha

    June 18, 2019 at 1:52 pm

    These were good cookies with a nice texture. My head is already turning with different flavor combinations in mind!

    Reply
  7. AvatarJulie szymczak

    June 14, 2019 at 7:05 am

    Hello – Can you tell me what beef gelatin is? I tried to look for it on line and at the grocery store, but I am not familiar with it. Is it related to soup or is it a supplement? I so appreciate your website and recipes. They are helping me lose weight and still enjoy food.

    Reply
    • KimKim

      June 14, 2019 at 11:39 am

      Hi Julie. I have Great Lakes Grass Fed Beef Gelatin, but you can use Knox powdered (or granulated?) gelatin, too. Enjoy the recipe. -Kim

      Reply
  8. AvatarDee Gee

    June 3, 2019 at 11:57 am

    These were terrific! Love the mixed nuts. Looking forward to making the second batch later today! Thanks so much.

    Reply
  9. AvatarSusan holliman

    December 16, 2018 at 3:01 pm

    Just made these. They are fabulous. Taking them to our cookie exchange tomorrow. Best low carb chocolate chip cookie recipe I’ve found. I’ve already eaten 3.

    Reply
    • KimKim

      December 16, 2018 at 6:50 pm

      I’m so glad, Susan. I hope your cookie exchange likes them, too. Have fun! -Kim

      Reply
  10. AvatarSandra

    December 15, 2018 at 3:21 pm

    Kim, You did a fine job developing this chocolate chip cookie recipe! Your clear recipe instructions are a joy. The cookies look delicious and taste even better.
    Thank you for your hard work.
    Sandra

    Reply
    • KimKim

      December 15, 2018 at 4:00 pm

      Thank you, Sandra! I appreciate your kind comment! Have a wonderful weekend. -Kim

      Reply
  11. AvatarRobin

    November 21, 2018 at 6:06 pm

    Eager to try these. Just made your Best Bread. Hand mixed it. It’s gorgeous and now I can have turkey and cranberry sandwiches after Thanksgiving!

    Reply
    • KimKim

      November 21, 2018 at 7:29 pm

      Great, Robin! I’m glad to hear it. -Kim

      Reply
  12. AvatarEdie Pottenger

    November 15, 2018 at 5:09 pm

    Saw your post on choc chip cookies on facebook so I looked you up and I’m going to try to make these but I have a question about one of the ingredients. What is the role of the beef gelatin and can these be made without the beef gelatin? Thank you for the recipe, I can’t wait to make them.

    Reply
    • KimKim

      November 16, 2018 at 7:20 pm

      Hi Edie. The gelatin binds the ingredients and gives the cookie a bit of a chew. You can use regular knox gelatin if you want. If you don’t eat gelatin you could try some xanthan gum – maybe 1/4 teaspoon? -Kim

      Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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