Keto Chocolate Chip Cookies | Soft and Chewy Low Carb Keto Cookies
Keto Chocolate Chip Cookies are the holy grail of keto cookies.
I made these keto cookies because my wife asked me to make her cookies. The rule around my house is if I cook it then I had better be able to try it.
I remembered that I had a bag of Lily’s Chocolate Chips in the freezer that I had picked up on sale a few weeks ago.
I brainstormed and after two recipe trials I was able to create a soft and chewy Keto Chocolate Chip Cookies that the whole family loved.
Low Carb Chewy Chocolate Chip Cookies
It is important in order to maintain my keto lifestyle that I made these keto cookies low carb.
This keto chocolate chip cookie recipe makes 24 cookies or two dozen.
Each keto cookie is only .4 net carbs which is perfect for a keto diet.
What Kind of Flour do you use to make Keto Cookies?
I use Coconut flour to make my keto cookies. Coconut flour is slight carby-er than almond flour however I love the smooth texture that coconut flour adds to cookies.
How do you make Chewy Keto Cookies?
The secret ingredient in these cookies is the added gelatin. I use Knox Brand gelatin to make my keto cookies soft and chewy. This helps the cookies hold together and does not add any taste.
The batter is too runny what do I do?
Add more coconut flour and adjust your macros. I have found that this recipe sometimes comes out too runny when using different brands and blends of coconut flour.
How do you make dairy free keto chocolate chip cookies?
Firstly, use this recipe. Second, use butter flavored coconut oil instead of butter. Of course these cookies will taste best with butter I have found that butter flavored coconut oil makes a great substitute.
What is the best sweetener for keto cookies?
My favorite zero carb sweetener to use is Golden Monk Fruit. This sweetener is a combination of Erythritol and Monk Fruit.
It tastes very similar to brown sugar. I use Golden Monk fruit in most of my keto cookies and cake recipes. (PS use code OMGKETO15 to save 15% off sitewide!)
Low Carb Chocolate
The most important part of Keto Chocolate Chip cookies are the Chocolate Chips.
There are several way’s you could use keto chocolate in these cookies.
I used Lily’s dark chocolate chips in this keto cookie recipe.
Another way to add low carb chocolate to these cookies could be to roughly chop a bar of chocolate from Kiss my Keto.
My favorite mct oil infused keto chocolate bar Pumpkin Seed Chocolate would be perfect in this recipe due to the low carbs the bar contains. (PS- use code OMGKETOKMK10 to save 10% off! because I know, I have a coupon for everything!)
Keto Cookies that Travel well
These Keto Chocolate Chip Cookies travel quite well due to their size.
They store easily in the freezer until ready.
I throw some keto cookies into my daughter’s lunch bag because it makes her happy.
It also makes me happy when I put then in my lunch bag too!
Yield: 24
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 25 minutes
These Keto Chooclate Chip cookies are soft and chewy. Make some soft keto cookies for someone who is eating a low carb diet that you love. Eating the keto diet can be easy when you make yourself some keto cookies!
Ingredients
- 5 Tbs Coconut Flour
- 6 TBS Butter flavored Coconut Oil or butter
- 1/2 cup Golden Monk Fruit (OMGKETO15 save 15%
- 3 Medium eggs
- 1 Packet Unflavored gelatin
- 1/2 TBS Vanilla Extract
- 1/4 Tsp Salt (to taste
- 32 g Lily's Dark Chocolate Chips
- 1 Tsp Baking Powder
- 1/2 TBS Butter extract (Optional)
Instructions
- Preheat the oven to 350 degrees and place a silpat or parchment paper on a cookie sheet. Next, measure into a medium sized bowl the butter or coconut oil, sweetener, and extract. “Cream” the ingredients together with a hand mixer until combined. Add the eggs to the bowl and combine using the hand mixer.
- Add the coconut flour, baking powder, salt, and gelatin to the bowl and stir with a wooden spoon until combined.Add the Chocolate Chips, taste one yourself. Your welcome 🙂
- Roll the cookie dough in between the palms of your hands into 24 balls about 2 inches in diameter. Place the cookie balls on the silpat and press lightly with the back of a measuring cup and squish them just slightly. Bake the cookies in the oven at 350 degrees for 8-10 minutes then transfer the cookies on to a cooling rack.Freeze and thaw later or eat them as soon as they have cooled. These cookies taste best after they have cooled.
Notes
These cookies taste best when they have cooled fully. The Cookies will look like they are not fully done on top but let me assure you, they're done.
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Nutrition Information
Yield
24 Serving Size
1
Amount Per Serving Calories 50Total Fat 4.8gTrans Fat 0gNet Carbohydrates .4gFiber 0gProtein 1.3g
