Name: Keto Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 20
Ingredients: 1/2 cup unsalted butter, softened; 1/3 cup Sukrin Gold ((low carb brown sugar replacement)); 1/4 cup Sukrin :1 ((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

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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!

THIS POST IS PROUDLY PARTNERED WITH SUKRIN USA AND 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!

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 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.

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.

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.

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

Course: Dessert

Cuisine: American

Keyword: keto chocolate chip cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings:

Calories: 104kcal

These keto chocolate chip cookies are the real deal! Lightly sweet almond flour cookies with walnuts and dark chocolate boast a true cookie texture.

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