Low Carb Chocolate Chip Cookies
These Low Carb Chocolate Chip Cookies are the perfect recipe for any occasion; make them for keto workplace treats, a sneaky treat for yourself, or a sneaky healthy treat for the kids. Low Carb Chocolate Chip Cookies – You must try this recipe.
Low carb cookies are just like any other chocolate chip cookie recipe, but instead of using wheat flour, they are made with almond flour. Regular sugar is substituted with erythritol, which is a keto-friendly sweetener.
For these keto chocolate chip cookies, you’ll add some blackstrap molasses for the depth and flavor that is commonly found in many chocolate chip cookies. There’s also egg and xanthan gum to make them more moist and chewy.
The amount of molasses per cookie ends up being just a few drops, not significantly altering carb count. These keto chocolate chip cookies have only 4 grams of net carbs each!
If you like this, you can try similar recipes:
- Keto Flourless Peanut Butter Chocolate Chip Cookies
- Keto Chocolate Chip Coconut Bars
- Keto Salted Caramel Chocolate Chip Cookies
- Keto Coconut Flour Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Keto Pumpkin Spice Chocolate Chip Cookies
- Low Carb Coconut Chocolate Chip Cookies
- Low Carb Mint Chocolate Chip Fudge
- Low Carb Glazed Chocolate Chip Pumpkin Cookies
- Peanut Butter Chocolate Chip Blondies
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Chocolate Chip Cookies
Course: DessertCuisine: American20
servings10
minutes12
minutes140
kcalThese Low Carb Chocolate Chip Cookies are the perfect recipe for any occasion; make them for keto workplace treats, a sneaky treat for yourself, or a sneaky healthy treat for the kids.
Ingredients
2 1/2 cup Blanched almond flour
1/2 cup Butter
1 large Egg
1/2 cup Erythritol
1 tsp Vanilla extract
1 tsp Blackstrap molasses (optional)
1/2 tsp Xanthan gum (optional)
1/2 cup Sugar-free dark chocolate chips
Directions
- Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter and erythritol, until it’s fluffy and light in color.
- Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
- If using xanthan gum, sprinkle (don’t dump) it over the cookie dough, then beat in using the hand mixer.
- Fold in the chocolate chips.
- Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don’t thin out during baking, so make them as thin as you want them when done.)
- Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
- Enjoy!
Notes
- Serving size: 1 cookie
- Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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