low carb chocolate chip cookie

Keto Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

low carb chocolate chip cookie keto cookie

The perfect keto chocolate chip cookie should have a cakey texture and just the right rippled appearance on top.

To make this happen, I used a combination of almond flour and coconut flour.

Then, I used two secret weapons.

Now I'm going to spoil the secret.

Secret Weapon #1: Bocha Sweet

Bocha Sweet is a super-food zero calorie sweetener made from a Japanese pumpkin called the kabocha pumpkin. If you haven't already, you've got to try this stuff!


Secret Weapon #2: Nut Butter

Nut butter added the perfect texture to these cookies and really rounded out the macros perfectly.

In this recipe, I've used macadamia nut butter. You can use any nut butter you wish to. Just keep an eye on the carb content of the nut butter and make sure there are no added sugars.

Here's a few great options:


Macros

86% fat ~ 5.5% net carb ~ 6.5% protein

low carb keto chocolate chip cookie

Low Carb Chocolate Chip Cookies

These Keto Chocolate Chip Cookies have the perfect cakey cookie texture. We like to bake them and store them in the freezer for when a sweet craving strikes. They are great to make and take along with you to potlucks and family functions, no one will know they are grain free, gluten free, sugar-free and keto-approved!
Macros 86% Fat ~ 5.5% Net Carb ~ 6.5% Protein
5 from 3 votes
Print Pin Rate
Course: Dessert, Keto, Party Friendly
Cuisine: Keto
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 40 cookies
Author: Tara Wright

Ingredients

Instructions

  • Preheat your oven to 350 degrees (325 degrees if you are using a convection oven)
  • Prepare your baking sheets by lining with parchment paper or lightly greasing them.
  • In a medium sized mixing bowl, combine Avocado Oil and Bocha Sweet and cream together on medium-high speed for 2 minutes.
  • Add eggs, vanilla extract, butter extract and macadamia nut butter and cream together on medium speed for 1 minute
  • Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!
  • Mix in chocolate chunks.
  • Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
  • Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
  • Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
  • Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)

Nutrition

Calories: 73kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 3mg | Vitamin A: 0.3% | Calcium: 1.3% | Iron: 2.7%


A close up.... so good!


keto chocolate chip cookie


Substitutions For Keto Chocolate Chip Cookies


Flour Substitutions

I have bad news.

When you bake Keto, substituting flours, specifically coconut flour, doesn’t work.

Do not attempt to substitute almond flour for coconut flour or coconut flour for almond flour.

Why?

Coconut flour is highly absorbent. 1 cup of normal flour converts to a mere 1/4 cup of coconut flour. Then, there’s a few other adjustments you’ll need to make with eggs and liquids.

Nut Butter Substitutions

You can substitute other nut butters. Any nut butter will work in this recipe. Note the carb count on the nut butter you use. The nutrition facts on this post are for macadamia nut butter which has a very low carb count.


Oil Substitutions

You can substitute other vegetable oils. I recommend using olive oil or walnut oil as an alternative to the avocado oil.

 

What other substitution questions do you have? Post them below in the comments and I’ll get back to you as soon as I see it 🙂

keto chocolate chip cookie picture with keto chocolate chips around it

Things Used in Low Carb Chocolate Chip Cookies



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How To Make Low Carb Chocolate Chip Cookies


keto chocolate chip cookies ingredients

1 ⅓ C (149g) Blanched Superfine Almond Flour

3 Tbsp (22g) Coconut Flour

1 C Bocha Sweet

½ C Macadamia Nut Butter

½ C Avocado Oil

2 large eggs -or- 3 medium eggs

1 ½ tsp Pure Vanilla Extract

¼ tsp butter flavor (optional)

½ tsp salt

½ tsp baking soda

¼ tsp xanthan gum

Instructions:

Preheat your oven to 350 degrees (325 degrees if you are using a convection oven)

Prepare your baking sheets by lining with parchment paper or lightly greasing them.

In a medium sized mixing bowl, combine Avocado Oil and Bocha Sweet and cream together on medium-high speed for 2 minutes.

Add eggs, vanilla extract, butter extract and macadamia nut butter and cream together on medium speed for 1 minute

Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!

Mix in chocolate chunks.

Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.

Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.

Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.

Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)




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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn’t creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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