Keto Chocolate Chip Cookies
The perfect keto chocolate chip cookie should have a cakey texture and just the right rippled appearance on top.
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:
86% fat ~ 5.5% net carb ~ 6.5% protein
Low Carb Chocolate Chip Cookies
Macros 86% Fat ~ 5.5% Net Carb ~ 6.5% Protein
- 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.
- 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.
- 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!)
A close up.... so good!
Substitutions For Keto Chocolate Chip Cookies
I have bad news.
When you bake Keto, substituting flours, specifically coconut flour, doesn't work.
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.
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 🙂
Things Used in Low Carb Chocolate Chip Cookies
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How To Make Low Carb Chocolate Chip Cookies
1 ⅓ C (149g) Blanched Superfine Almond Flour
3 Tbsp (22g) Coconut Flour
1 C Bocha Sweet
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
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.
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!)
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!