Keto Chocolate chip cookies are a big favourite amongst the ketogenic community. These low carb cookies are a perfect recipe to make for any occasion, or on a Sunday when you’ve got plenty of time up your sleeve, even though they take only 20 minutes.
What Are Keto Cookies?
Low carb cookies are just like any other chocolate chip cookie recipe but are made with almond flour. The sugar is substituted with erythritol to ensure a perfect cookie every time. Unfortunately, you cannot use liquid stevia or liquid monkfruit in this recipe. (see recipe notes)
Sugar-free cookies are great for keto snacks or keto treats because they contain so much butter. Make sure you use a good quality butter like Kerrygold or anything else grass-fed (and organic if possible). Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly and cleanly.
Whether you want to call them almond meal cookies, almond flour cookies, low carb chocolate chip cookies or even keto cookies, it’s all the same! They are all one of the same family, and much like the ketogenic community love to help each other out!
This Chocolate Chip Cookie Recipe Won Best Keto Dessert Of the Year!
You know this recipe is going to be good when you can show an award like this. How amazing is that? Best Keto Dessert Of The Year? Wow, that’s crazy.Thank you to everyone who voted, and showed a serious commitment to an Australian Keto Blogger. You’re all amazing, and I’m forever in debt. Let’s move on to the recipe.
How To Make Keto Chocolate Chip Cookies
There are a few tips for making this recipe super perfect. As shown below, make sure you mix all the dry ingredients separately before you add it to the butter mixture. This will help disburse the xanthan gum and baking powder throughout the low carb almond flour
If you don’t like melting the butter in the microwave, you can also do it in a saucepan. Once the butter begins to show signs of melting, take it off the heat, as the heat of the pot will continue to melt the butter.
You want your cookies to melt in the oven. Your cookie batter should look like the photo below before you proceed. You want to roll them into balls before you put them on the baking sheet. If they don’t melt into cookie shapes, it either means that you’ve added too much flour, or you’ve not melted the butter as shown above.
Where Can I Purchase Sugar Free Chocolate Chips?
Lily’s do a great quality sugar-free chocolate chip (amazon affiliate link) which works fantastically in this recipe. However, if you don’t have access to those specific choc chips, you can always just use chopped up 90% Lindt chocolate.
Do you enjoy the look of these keto cookies? Comment below with any questions and I’ll answer them as soon as possible.
What Other Ingredients Can I Use For Optimum Results?
In the test above, I used a couple of different ingredients to attempt to show you how using alternatives might affect the quality of the cookie.
- Xanthan Gum – This one is the original recipe. See below
- Fine Almond Flour – This is what it would look like if you use fine almond flour. It still works, but a little too flat for my liking
- Coconut Flour – I used 1/4 of the amount of coconut flour compared to almond flour, and this is how it turns out. It’s pretty bad, so don’t try it.
- Coconut Oil – This version I used coconut oil instead of butter, and it also doesn’t work that well. It melts too quickly and stays in more of a ball.
- No Xanthan Gum – This version came out flat as a pancake. If you baked it for a little less time, not using xanthan gum could definitely work.
- Liquid Stevia – This version I used liquid stevia instead of erythritol. It came out hard as a rock.
You can also substitute Xanthan Gum with Gelatine.
Can I you use Coconut Flour to bake keto chocolate chip cookies?
As shown in the diagram above, I wouldn’t use coconut flour for these cookies as they do not flatten out. Just in case you’re allergic to nuts and still, want keto chocolate chip cookies 😉
Why Does MyFitnessPal or Cronometer show more carbs than this recipe indicates?
Some people might be freaking out because of the amount of “carbs” in this recipe. The net carbs are indeed accurate on this recipe, and I’ll show you why those measurements seem inaccurate.
Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin, or blood glucose levels, so you will be totally okay to eat these cookies on the ketogenic diet. The total carbs for this recipe are 19g, the fibre is 2.7g, and the sugar alcohol content is 14g.
This means that 2.3g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).
I hope this clears up some of the confusion for some people.
My Cookies Aren’t Flat Like Yours? What did I do wrong?
If you are not using 100% pure erythritol, your cookies will not flatten. I use So Nourished erythritol in this recipe, and it works every time.
Some people have experienced making these cookies, but for some reason, their cookies didn’t flatten in the oven. If you notice that your cookie dough is quite dry, I would suggest pressing them down on your baking tray to avoid this confusion.
Last Resort: If you watch the cookies cooking in the oven, and they don’t flatten after 5 minutes, you can remove them and press them down during the cooking process no worries.