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Low Carb Chocolate Chip Cookies! Creamy, insanely buttery, thick, rich cookies bursting with rich chocolatey goodness! Yummy low carb cookies so good you may have to hide them.
I feel like I should be posting the low carb pumpkin cookie recipe I made instead of these low carb chocolate chip cookies. Everywhere I look, it’s pumpkin everything. I mean I really love everything pumpkin, but I will not be pressured by social media.
Truthfully, I made two cookie recipes before surgery and loved them both so much I couldn’t make up my mind which one to post first. Eventually I decided to save the pumpkin recipe for next month.
Pumpkin technically is around all cold weather, right? At this rate, I’ll be posting those healthier pumpkin recipes until February so not to worry friends. The pumpkin avalanche is coming!
But back to these sugar free chocolate chip cookies! These got their fancy name from a friend who came over. I happened to baking these cookies and gave her one. Her reaction was “OMG that’s good!”
Keto chocolate chip cookies made with coconut flour and creamy, buttery cashew butter and mini chocolate chips!
This recipe for low carb chocolate chip cookies is insanely delicious, thick, creamy and only 141 calories each. Honestly, I can’t think of a better way to spend the week than baking these keto cookies. Plus I’m sure cookies will help me recover from surgery sooner!
Now, who’s ready for some Low Carb Chocolate Chip Cookies?
Low Carb Chocolate Chip Cookies
Ingredients
- 2 egg whites
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon almond extract
- 3/4 cup cashew butter, or nut butter of choice
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 tablespoons chocolate chips, or dairy-free chocolate chips
- Stevia, to taste, or sugar free sweetener of choice
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper or grease.
- In a mixing bowl, thoroughly mix cashew butter, egg whites, coconut oil and almond extract. In a separate bowl, sift together coconut flour (measured properly), sea salt and baking soda.
- Slowly fold the dry mixture into the wet mixture. Fold in the dark chocolate chips. Drop 2-3 tablespoons of batter onto the baking sheet to form a cookie. Repeat until the dough is gone and 12 cookies are formed.
- Bake at 350 F 8-10 minutes until lightly browned around the edges. Remove from the oven and cool 2-3 minutes on the pan then using a spatula transfer to a wire baking rack to fully cool.
Video
Notes
- Coconut flour must be measured properly or the cookies will not turn out as pictured and described.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had high hopes for these cookies. My wife is going low-carb. I decided to make this recipe but substituted Almond Flour for the coconut flour, and used peanut butter in place of almond butter. Unfortunately, they were not edible. Fell apart, the texture and taste was pretty bad (my fault). Next time I’ll stick to the recipe. Hope to try again soon and see how they turn out.
Oh no! Well, yeah that’s kind of a completely different recipe from mine. Inspiring me to come up with one though that’s nut butter based. Stayed tuned Josh!
I don’t like nuts so can’t use but butter, could I substitute it with something else please ? Thanks
You can try sunflower butter for a nut free version. They may turn a funky color though with the baking soda.
I made these with almond butter and doubled the recipe. They taste good but the dough had to be rolled and squeezed in my hand so that they would hold together. After baking they did stay in one piece however were kind of dry. I used 2 eggs in my doubling. Would you give me some pointers as to what to add or change for next time? Hard to get cashew butter in Bisbee. I used Bob’s coconut flour also.
You can always make your own cashew butter. It’s super easy just toss cashews in a blender or food processor and let them go for 15 minutes or so. Otherwise almond butter or peanut butter works too. As for coconut flour, you have to measure it carefully by spooning it into the measuring cup otherwise you’ll get too much, and coconut flour is super absorbent. I personally don’t like Bob’s. I use this one. Also, be careful not to over mix when using coconut flour. It’s really a finicky flour so if they were dry then perhaps you squeezed the dough too much or over mixed.
I tried these,with a few variations: (1) I used one whole egg instead of 2 egg whites (didn’t want to waste the yolk) ; (2) I added roughly 3/4 of a Tbsp of gluten (a powder sold with in groceries alongside the alternative flours; I don’t have ciliac disease, gluten is 75% protein, and it helps the batter hold together) (3) roughly 1/3 cup of non-sugar sweetener (I used something called Isomalt, but next time I will try Splenda because the grain of the Isomalt is a bit coarse) and (4) I used almond butter.
The batter was disgusting. It looked curdled, didn’t hold together at all, and was sitting in a pool of almond oil. I had to squeeze oil out of each cookie to have any hope of them turning into cookies rather than a mess of cooked crumbs. BUT when baked they were beautiful, had the consistency of a real chewy cookie, and tasted almost wonderful. I will use a little more sweetener next time and they will hopefully be truly great. Can’t imagine using NO sweetener, however.
Wow that’s a lot of variations. Using a non sugar sweetener will definitely change the consistency of the batter especially with coconut. I’ve made these for clients and they love them. I went sugar free several years ago (non sugar sweeteners are actually just as bad for you as real sugar) and now I can’t tolerate a lot of sweetness. The chocolate chips are the sweetener if you will.