If you prefer soft buttery keto cookies, these gluten free low carb chocolate chip cookies are sure to satisfy. They tastes very close to the real thing.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
I finally found a recipe for keto cookies that is almost as good as the original high carb Toll House recipe. This one even passed the picky 13 year old daughter test.
It also got past my daughter’s friend who had a few and said they were good cookies. I plan to make a big batch of this dough later and freeze it to bake on my busier days.
I liked these low carb chocolate chip cookies so much, I will bake some for the holidays. These keto cookies are also soft and chewy, just like the popular high sugar ones.
You can cook them a little longer if you like crisp cookies. They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein.
These are also true cookies, nothing like cake in texture. The blackstrap molasses adds the touch of brown sugar which is needed to make these low carb chocolate chip cookies just like traditional ones.
I was tempted to add polydextrose, but the thought of the intestinal distress it causes led me to leave it out. It was a good decision because the cookies don’t need it.
It was probably the molasses, but it could also have been the addition of peanut flour that gave the cookies their nice texture. I wasn’t sure if the cookies would flatten out on their own so I did flatten the dough balls a little before baking.
But, this turned out to be unnecessary. There is enough butter in the dough that the cookies melt down on their own. Using a cookie dough scoop makes the shape of the cookies uniform so I highly recommend using one.
If you are going to freeze the dough to use later, I recommend forming the dough into mounds with the scoop on a cookie tray and placing the tray in the freezer. Once the mounds are frozen, put them in an air tight container or freezer bag.
You’ll want to make a large batch of these low carb chocolate chip cookies as the dough freezes well and can be frozen in scoops. This helps with portion control as you can bake only a few at a time. You can even just bake up a few in the toaster oven.
If you have a peanut allergy or just choose to avoid it, you can substitute it with coconut flour, more whey protein, or more almond flour. The recipe is quite flexible. I used a mix of flours and whey protein because I find it gives the best results.
I should warn you that the cookie dough itself is pretty good. So you may need to have some self control if you are making a large batch. If I kept a container in the refrigerator, they likely wouldn’t ever get baked into yummy keto cookies.
It’s pretty amazing the difference a small amount of blackstrap molasses makes. And, it’s such a small amount, there’s very little carbohydrates added.
If you want a crisper cookie, you may want to check out my walnut chocolate chip cookie recipe here.
Soft & Buttery Keto Low Carb Chocolate Chip Cookies Recipe
Low Carb Chocolate Chip Cookies
- 1/2 cup butter softened
- 1/2 cup Sukrin Gold Brown Sweetener
- 1/4 teaspoon stevia glycerite or stevia liquid concentrate
- 1 large egg
- 1/2 cup almond flour
- 1/2 cup low carb whey protein powder vanilla flavor
- 2 tablespoons peanut flour 12% fat, or coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar-free chocolate chips
- 1/2 cup chopped walnuts or pecans optional
- Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
- Beat together butter, erythritol, stevia glycerite, and molasses until light and fluffy. Add egg and beat well.
- In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
- Stir almond flour mixture into butter mixture until blended. Stir in chocolate chips and chopped nuts.
- Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart.
- Bake for 8-12 minutes, or until golden. Allow to cool for a couple minutes on baking sheet then remove to wire racks to cool.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.