Keto Chocolate Chip Cookies – Wholesome Deliciousness

timeThese are low carb Keto Chocolate Chip Cookies one of my oldest keto dessertsthey are also in my The Second Keto Cookbookbut I’ve tweaked them over the years because I’ve done so many. The original inspiration for my sugar-free chocolate chip cookies came from Keto ShortbreadI’m excited to share with you how these evolved into fan favorites.

Ingredients and Substitutions

This section explains how to choose the best ingredients for keto chocolate chip cookies, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

• unsalted butter – Make sure it is softened at room temperature before starting. If you need a dairy-sensitive or dairy-free option, you can try replicating it with ghee or coconut oil, but the texture will still be a little different.
• Besti Monk Fruit Allulose Blend – My favorite thing about nature keto sweeteners With the best flavor and texture. It keeps keto cookies soft and chewy. Other sweeteners contain erythritol, which is drier but does make your cookies crispier.If you want to use something else, use my Sweetener conversion chart.
• Besti Brown Monk Fruit Allulose Blend – Has a brown sugar-like taste and aroma.If you need a substitution, substitute an equal amount of granulated Besti for the brown sweetener, then use 1/4 tsp of blackstrap molassesthe amount of added sugar is negligible.
• Egg – This keto chocolate chip cookie recipe calls for one large whole egg, and it needs to be at room temperature, otherwise it will curdle the butter and the cookie dough won’t have the right texture.one egg substitutes It should work fine if needed.
• Vanilla extract – this brand is my favorite.
• Wholesome, delicious blanched almond flour – Make sure to use blanched, finely ground almond flour. If you try to use almond flour or coarse “natural” almond flour (actually a misnomer, since bleached almond flour is also natural!), you’ll be disappointed with the end result.If you can’t use almond flour, mine Coconut Flour Chocolate Cookies Equally delicious, but don’t try using coconut flour in this recipe.
• sea ​​salt
• xanthan gum – While optional, if it fits your dietary restrictions, I highly recommend leaving it on to keep it chewy! However, you can skip it if you like crunchy low-carb cookies.
• Sugar Free Chocolate Chips – I use this brand.

How to Make Keto Chocolate Chip Cookies

This section shows how to make keto chocolate chip cookies, with step-by-step photos and detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Cream the cream and sweetener until smooth. In a large mixing bowl, use hand mixer or stand mixer beat together cream, Besti and Besti Brown until fluffy.
2. Add other ingredients. Add eggs and vanilla extract. Then, add the almond flour, 1/2 cup at a time, followed by the salt.
3. Add xanthan gum. Sprinkle xanthan gum over cookie dough (do not tip over) and stir.

4. Stir in chocolate chips. Fold with a spatula until evenly distributed.
5. Scoop out cookie dough. use a Medium cookie scoop Divide the dough among Baking pan Line with parchment paper and flatten each cookie with the palm of your hand.

6. Bake until golden brown. Allow low carb chocolate chip cookies to cool completely before handling. (They need time to firm up.)

Now, go have a drink unsweetened almond milk…or your favorite keto milk Choose…or even a glass Keto Creamy Coffee? Either way, you’re going to want to dunk these sugar-free chocolate chip cookies!

Tips for the Best Keto Chocolate Chip Cookies

• Make sure your butter is soft enough. Soft butter is important for proper creaming and creating bubbles. You can cut it into small pieces and leave it on the counter for 15 minutes. For a faster method, fill a glass or stainless steel cup or bowl with very hot water, let sit for a few minutes, then invert the cup or bowl over the butter. The residual heat will soften it.
• Cream the butter properly. Start at a lower speed to prevent splattering, then increase the speed as you begin to mix. The correct time is 3-5 minutes. More or less time will make your sugar-free chocolate chip cookies too dense.
• Gradually add almond flour. This will allow it to mix evenly and avoid over-mixing, which can cause the cookies to become dense.
• Sprinkle (do not pour out) the xanthan gum. If you pour it in all at once, it tends to clump and may not blend into the cookie dough.
• Fill cookie spoons with dough. If it’s too loose, it won’t stick together once loosened.
• Flatten cookies to desired thickness. Unlike traditional cookies, keto chocolate chip cookies don’t spread much, so it’s important to flatten them to your desired thickness.
• Reserve some extra chocolate chips. For prettier cookies, press some extra chocolate chips into the top before baking.
• Watch them carefully. Low carb chocolate chip cookies are done when the edges are golden brown. The allulose in Besti makes the cookies soft and chewy, but it also burns more easily than other sweeteners, so keep an eye on them when baking.
• Adjust baking time according to your desired texture. Cookies with darker edges will be crispier than cookies with lighter edges. If you like it a little crisper, omit the xanthan gum. But keep in mind that this is generally a chewy keto chocolate chip cookie recipe, not a super crunchy cookie recipe.
• Let them calm down. Cookies will look melted and smell delicious fresh out of the oven, but resist the urge to grab a piece right away—they’ll fall apart. They need to cool completely to set. (If you like it hot, you can reheat it after cooling.)

Storage instructions

• Shop: Your keto chocolate chip cookies will keep perfectly fine in an airtight container at room temperature for a few days, or in the refrigerator for up to 10 days.
• Reheat: If you like your cookies warm, place them in the microwave for about 10-15 seconds.
• freeze: Place cookies in a single layer on a parchment-lined baking sheet and freeze. Once set, transfer to freezer bags and freeze for up to 6 months.

More Keto Cookie Recipes

If you love these sugar-free chocolate chip cookies, try these easier low-carb cookie recipes:

If you like chocolate but not cookies, try my Keto Fudge Brownies instead!

Keto Chocolate Chip Cookies

The Best Keto Chocolate Chip Cookies, Only 6 Ingredients! This easy sugar-free chocolate chip cookie recipe contains only 2 grams of net carbs per cookie.

Prepare: 10 Every minute

chef: 12 Every minute

All: twenty two Every minute

Serving size: 20 (Adjust according to recipe proportion)

raw material

Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350 degrees F (177 degrees F). Line a Baking pan Use parchment paper.

2. In a large bowl, use hand mixer or stand mixer Whisk together cream, Besti and Besti Brown until fluffy.

3. Add eggs and vanilla extract.

4. Add almond flour, 1/2 cup at a time. Add salt.

5. Sprinkle xanthan gum over cookie dough (do not tip over) and stir.

6. Stir in chocolate chips.

7. Use a medium cookie spoon (it’s a good size) Scoop out rounds of dough, wrap tightly, and place on the prepared baking sheet. Flatten each cookie with the palm of your hand to about 1/3-inch thick.

8. baking 10 to 14 minutes, until the edges are golden brown. (Time will vary based on your oven and the specific thickness of the cookies.) Allow pans to cool completely before handling.

The last step: leave a rating!

This helps other readers and also helps me continue to offer free recipes on my site.

Rate this recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 148

fat 13.9 grams

protein 4.2 grams

total carbohydrates 5.1 grams

net carbs 2.8 grams

fiber 2.3 grams

sugar 0.6g

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes Social media or website. We’d love for you to share a link with a photo. 🙂