These low carb chocolate chip cookies are the definition of decadence and I am sooo here for it.
To be honest, I’m not a super crazy fan of cookies. Give me some cake or cupcakes any day.
I do make exceptions though for chocolate chip and peanut butter cookies.
I’ll make an exception for anything with chocolate and/or peanut butter though, if I’m being honest.
How these Keto chocolate chip cookies came about
If you’ve been visiting my blog for a while now you know that Resha from Carnal Dish is one of my long time loves. This recipe she shared for chocolate chip cookies is my go to whenever the holidays come around and I want to make a big batch to share with family and friends.
But sometimes, I don’t want to make 2-3 dozen chocolate chip cookies.
Seriously, that recipe makes that many enormous cookies.
And sometimes I want my chocolate chip cookies to be keto chocolate chip cookies.
So I basically took the recipe I already loved and adapted it into low carb chocolate chip cookies.
The details on the chocolate in these low carb cookies
These are low carb cookies double chocolate chip because, well, sugar free chocolate chips are not cheap. Plus “double chocolate” just sounds better, right?
Ok but seriously, I love the balance between the tartness of the Baker’s chocolate and the sweetness of the Lily’s chocolate chips. If you’re not super huge on Baker’s chocolate just throw in some dark chocolate instead or more chocolate chips.
My thoughts on the sweeteners
Even in my carb laden baked goods I’m not a super huge fan of using entirely white sugar. It’s just too sweet in my opinion and that’s exactly how I feel about erythritol.
And it’s not even that it’s too sweet but too much of it will really give you that cooling feeling that nobody is thrilled about.
I started using Lakanto’s Monkfruit Golden to add balance and prevent that “I just ate toothpaste” feeling.
During my first test run on these cookies they tasted great but they didn’t look like real cookies. They had an interesting texture to them that comes from the granulated erythritol. Melting the sweetener in the butter seems to help this a little.
I’ll definitely be testing using powdered erythritol instead so be on the lookout for that.
Storing your Keto Cookies
Store your low carb chocolate chip cookies in an air tight container. These cookies store really well for about 3 days at room temperature or for about a week in the refrigerator.
That’s if they last that long.
Regardless of how you store them, I highly recommend that you pop them in the microwave for about 10 seconds to warm them up and make the chocolate all ooey gooey again.
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These low carb chocolate chip cookies are guaranteed to make everyone happy. Double chocolate keto cookies feature dark chocolate and sugar free Lilly’s chocolate chips. They won’t fall apart and are perfectly moist and chewy. They’re also sugar free and gluten free keto chocolate chip cookies!
Ingredients
- 1 stick salted butter
- 1/3 cup granulated erythritol
- 1/3 cup Lakanto Golden Sweetener
- 2 cups blanched almond flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp Kosher salt
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup Lily’s Dark Chocolate Baking Chips
- 1 ounce Baker’s chocolate, chopped
Instructions
- Preheat the oven to 350 degrees.
- In a sauce pan over medium-low heat, melt the butter. Once the butter is melted, add the sweeteners and turn off the heat but do not remove the pan from the burner. Whisk the sweeteners until thoroughly combined then transfer the mixture into a medium sized bowl. Refrigerate for about 10 minutes.
- While the butter/sweetener mixture is cooling, sift the dry ingredients minus the chocolates into a clean, small bowl. This will help prevent lumps and inconsistencies in the cookies.
- Once the butter has cooled but isn’t cold beat in the eggs, one at a time, using a hand mixer. Add vanilla extract and beat until combined.
- Add flour mixture to the butter and egg mixture, combining with a spatula. Be sure to scrape the sides and bottom of the bowl. Add the chocolate chips and pieces. For better presentation, save a few chips and pieces to add to the tops of the cookies before they go into the oven.
- Once all of the ingredients are combined, place the dough in the refrigerator for another 10 minutes. This will help with the cookies spreading and baking uniformly.
- While the cookie dough is chilling, line two baking sheets with parchment paper. Once the cookie dough has chilled, about 10 minutes, scoop 6 cookie dough balls onto each sheet. You can roll the balls in your hand to create a more uniformed look if you’d like. This is also where you’d add the reserved chocolate, if you saved any.
- Bake on the middle rack for between 10-13 minutes. The cookie will look underdone when you take them out but once they cool and set they’ll be perfect.
- Serve warm with or without almond milk.
Keywords: low carb, keto, gluten free, sugar free
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