Our CRUNCHY Low Carb Cookies with keto friendly chocolate chips are sure to satisfy ANY craving. This easy recipe uses almond flour which crisps up and is full of nutty flavor. Get all the health benefits from the gluten free flour with none of the carbs. These almond flour cookies are only 1 net carb making them the perfect keto snack.
Low Carb Chocolate Chip Cookies
It wasn't fair for everyone else to have their cookies and eat them too, I needed to create a recipe for low carb cookies that would fit my lifestyle. Someone I know will sit next to me and devour a whole package of Chips Ahoy, it is only fair that I get to snack too. My keto almond flour chocolate chip cookies blow his away. I get all the crunch with none of the preservatives, sugar or carbs.
Getting that Crunch from the Almond Flour
My go to gluten free keto approved flour for cookies is almond, it just seems to be the closest I can get to all purpose flour. I know some prefer coconut flour, I just don't for cookies. It takes longer to bake, soaks up all kinds of liquid and just doesn't seem to crisp up. Almond flour is a more dry, finer ground and using the blanched type can turn out a cookie closest to a traditional recipe.
Skip the Two Bowl Method for this Keto Chocolate Chip Cookie
My baking process is always the same whether it's traditional, gluten free or keto. I skip the two bowl method for most cookies. I personally don't use two bowls when I bake. Let's think about this- if I was using a stand mixer it would all go in one bowl, right? You add the butter + sweetener and then cream it together, continuing with the eggs, and so on. So why use two bowls if you don't have a stand mixer? Just use on bowl. Less dishes, same results.
Keto Almond Flour Cookie Base
The base of this almond flour cookie recipe is easy and can be used for many other keto approved types besides chocolate chip. We start with butter, sweetener, vanilla and almond flour. That in itself is an easy almond flour butter cookie that's both gluten free and keto approved. Other cookies to make with this low carb base:
- Lemon zest and blueberries
- Choc Zero white chocolate
- Peanut butter
Making the Recipe
Makes 12 cookies. 1 Net Carb per serving of 1
Ingredients
- ¼ cup brown/gold sweetener
- 4 tablespoons butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups blanched almond flour
- ½ cup sugar free chocolate chips
Directions
- Preheat the oven to 325º.
- In a large bowl with electric mixer, beat egg, butter, sugar substitute and vanilla until creamy.
- Mix in dry ingredients.
- Spoon onto baking mat or cookie sheet.
- Bake for 12-15 minutes or until golden brown and set.
- Move to cooling rack to cool.
NOTE* Almond flour is amazing for a crunchy cookie. The longer it cookies, the more crunchy it can get, yet not taste burnt.
Can You Freeze Low Carb Chocolate Chip Cookies
Absolutely! These low carb cookies are perfect for freezing. Allow them to fully cool and then place in a freezer bag or airtight container. They will freeze up to three months. When you want one, just remove however many cookies from the freezer and let them thaw on the counter, or pop in the microwave for a quick reheat.
Best Way To Store Low Carb Chocolate Chip Cookies
This keto chocolate chip cookie recipe stores like most others- they can be stored on the counter in an airtight container. You want to make sure your cookies have fully cooled before placing them in a container or bag. The cookies will store for about 5-7 days. They are best when eaten within the first three days of making.
More Keto And Low Carb Desserts
- Keto Cheesecake Shooters | Keto cheesecake with swirls of caramel sauce in every single bite. A tasty and easy no-bake dessert idea.
- Snickerdoodle Cookies | Cinnamon and sugar collide in this snickerdoodle recipe. These are one of my favorites, and crazy easy to make.
- Keto Chocolate Ice Cream | Who doesn't love ice cream? This is a homemade keto-approved ice cream that is full of rich chocolate flavor in every creamy bite.
Low Carb Chocolate Chip Cookies
Easy keto low carb almond flour chocolate chip cookies, crunchy and decadent!
Ingredients
- ¼ cup Lakanto Gold Sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 large egg, beaten
- 2 cups blanched almond flour
- ½ cup sugar free chocolate chips ( Recipe analysis does not include the chocolate chips, the brand I used was not listed as an option)
Instructions
- Preheat the oven to 325º.
- In a large bowl with electric mixer, beat egg, butter, sugar substitute and vanilla until creamy.
- Mix in dry ingredients.
- Spoon onto baking mat or cookie sheet.
- Bake for 12-15 minutes or until golden brown and set.
- Move to cooling rack to cool.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 17gTrans Fat: 0gCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gProtein: 5g
Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.
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Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
Is there a way to alter this recipe to make soft cookies (without using coconut flour) or do you already have a soft cookie base recipe?
Thanks,
Shirley
Hey Shirley! Sure, if you use the almond flour recipe from this post it will yield a soft cookie. Let me know what you think. https://howtothisandthat.com/low-carb-chocolate-chip-cookiessourcream/
I have to make these all the time for my husband. We love them.
Which kind of lakanto? Granular or powdered or Golden?
Granulated
I did research on the Lakanto sweetner, the 25.99 bag is only 3 1/2 cups of sugar, that's really pricey. Before I spend that kind of money on it, (I currently use Eyrithtol and Xylitol, is there that much of a difference?
Hi Laurie,
In my opinion the Lakanto is so much sweeter so I use a lot less. The thing I like the most is the lack of bitter and cooling. I have never been a fan of Xylitol. I don't mind Erythritol, but by itself it has too much of a cooling for me. It burns my throat. So I usually end up adding stevia to it, which gets more expensive. With the monkfruit I don't have to.
Hope that helps!
I'm trying to work with this recipe. At what point do you add the butter?
HI Lisa,
With the egg , vanilla and sweetener.