These keto chocolate chip cookies with carbquick are a great – low carb way to really squash that sweet tooth. Low carb living does not have to be difficult, you can have your cookies and eat them too. Using carbquick and lily’s chocolate bars we can make some very decadent and quick chocolate chip cookies.

Low Carb and Keto Cookies?

These cookies only have 2g of net carbs each, which makes them fit perfectly into a keto or low-carb diet. I will say unlike most of the recipes on this site, these are NOT gluten-free. Carbquick does use flour derivatives so if you are gluten intolerant you may want to skip these in favor of my avocado chocolate chip cookies. However, if you are not, these are one of the best substitutes I have found.

What Kind of Chocolate (or Chocolate Chips)?

In this recipe, I am using broken up chocolate bars to have bigger “shards” of chocolate, instead of chocolate chips. If you use bars, do your best not to break them up too much. You can also use chocolate chips as well.

Looking for More Dessert Ideas?

Chocolate Chip Avocado Cookies – https://ketoto.me/keto-chocolate-chip-avocado-cookies/

Cinnamon Buns – https://ketoto.me/gooey-cinnamon-buns-keto-low-carb/

Peanut Butter Cups – https://ketoto.me/keto-peanut-butter-cups/

Keto Chocolate Chip Cookies With Carbquick Print This Nutrition facts: 163 calories 2 Net Carbs Rating: 3.6 /5 ( 50 voted ) Ingredients 192g (2 1/4 c) Carbquik

3g (1 tsp) baking soda

3g (1 tsp) salt

6 oz (2 bars) lily's chocolate, broken into pieces

1/2 lb (2 sticks) butter

32g (1/2c) erythritol

32g (1/2c) brown sugar erythritol

1 tsp vanilla extract

2 large eggs **Note** This makes a lightly sweetened cookie, if you like them sweeter, add up to 50% more erythritol. I personally like things less sweet. Instructions Preheat oven to 375 degrees. Remove butter and eggs from the fridge, set aside to bring to room temp. In a bowl, combined Carbquik, baking soda, and salt, set aside. Using a rolling pin, meat tenderizer, or food processor, break up the chocolate into pieces. Add butter to a bowl (I am using a mixer, a hand mixer works as well) and beat until light and fluffy. Put both kinds of sugar in the bowl and cream together with butter. Add eggs and mix until well incorporated. Mix in vanilla, then combine with dry ingredients. After well combined, add in the chocolate and mix the cookie dough using a spatula until fairly evenly distributed. Using a large cookie scoop or 2 tablespoons portion cookie dough onto a parchment paper lined baking sheet and bake for 9-12 minutes until golden brown. Macros (Makes 18 Servings): Calories: 163

Protein: 3.5

Fat: 16

Net Carbs: 2.1 Equipment Used: Stand Mixer - https://amzn.to/2HWY2Q7

Large Cookie Scoop - https://amzn.to/2HW63oA

Baking Pan - https://amzn.to/2TBBSnR

Text Recipe with Pictures

Preheat oven to 375 degrees.

Remove butter and eggs from fridge, set aside to bring to room temp.

In a bowl, combined Carbquik, baking soda and salt, set aside.

Using a rolling pin, meat tenderizer, or food processor, break up the chocolate into pieces.

Add butter to a bowl (I am using a mixer, hand mixer works as well) and beat until light and fluffy.

Put both kinds of sugar in the bowl and cream together with butter.

Add eggs and mix until well incorporated.

Mix in vanilla, then combine with dry ingredients.

After well combined, add in the chocolate and mix the cookie dough using a spatula until fairly evenly distributed.

Using a large cookie scoop or 2 tablespoons portion cookie dough onto a parchment paper lined baking sheet and bake for 9-12 minutes until golden brown.