Site Index Cookies Dessert Low carb

Pin Email Shares 2.1k

This post may contain affiliate links. See my privacy policy for details.

You read it right, Low Carb/Keto Chocolate Chip Cookies and I’m not talking about cookies that taste like they are low carb but cookies that are so good you can barely tell! These cookies have made eating low carb an absolute breeze for me and my hope is that it will do the same for you.

These cookies are based off of Karlynn’s full sugar Crispy Chocolate Chip Cookies, which are her favourite.

Low Carb/Keto Chocolate Chip Cookies

How to Make Low Carb/Keto Chocolate Chip Cookies

You might as well print this and tape it to your fridge because this is one recipe you are going to want to have easily accessible. These will become an absolute necessity to have around and make keto far, far easier to stick to.

What You’ll Need

1 1/2 cups almond flour

1/2 tsp xantham gum optional

1/2 cup salted butter softened

1/2 cup Lakanto Natural Sweetener (White)

1/4 cup packed Lakanto Monkfruit Sweetener (Golden)

1 1/2 tsp vanilla

1 large egg

1 cup low carb chocolate chips (such as Lily’s Dark Chocolate Baking Chips)

Look at how amazing these look (you can image how they taste)

Getting Started

Pre-heat your oven to 375°F. Whisk together your almond flour and xantham gum in a medium bowl. Cream together your butter and sugars for 5-6 minutes. This is the secret to getting these cookies just right, You have to beat the replacement sugars into the butter extremely well! Add in the egg and vanilla, mixing thoroughly. Beat in the flour mixture. When that is done, fold in the chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Flatten each of them with the palm of your hand. The dough is slightly wet but shouldn’t stick to your hand. Bake at 375 degrees for 9-11 minutes, until very golden brown. Remove from the oven and loosen each cookie from the parchment paper if needed ( you would be surprised how they can stick) then let the cookies cool completely on the cookie sheets. Keep the cookies uncovered to keep their crispness. We will just put them into a container without a lid.

This is what your Low Carb Chocolate Chip Cookies will look like when finished.

Remember, you want to beat the replacement sugars into the butter very well in order for these to come out looking (and tasting) as amazing as they do.

Tips for Making The Best Keto / Low Carb Chocolate Chip Cookies

It’s incredibly important to use the exact replacement sugars we’re recommending for this particular recipe. While I do realize there are numerous alternatives, I highly recommend trying the ones I recommend first and then if you decide to switch things up, you can compare the taste differences and decide which you prefer.

trying the ones I recommend first and then if you decide to switch things up, you can compare the taste differences and decide which you prefer. There are numerous types of low carb chocolate chips you can try but Lily’s Dark Chocolate Baking Chips (linked to above and in the recipe card) are what we used for this particular recipe.

Make sure to line your baking tray with parchment paper as these CAN stick and I wouldn’t want them to not turn out properly for you as they are so worth it.

Don’t Forget to PIN THIS RECIPE to your LOW CARB DESSERTS board and remember to FOLLOW ME ON PINTEREST!