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.
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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’re concerned about adding in real sugar, you could try a low carb substitute. I’d recommend either Sukrin Gold syrup or Sukrin Gold granular.
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
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Low Carb Chocolate Chip Cookies
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Ingredients
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
ANNE says
I’m sure that I have made this recipe before. I don’t remember the Sukrin Gold though. Was the original recipe posted using molasses? If so, how much?
I have this recipe saved because we liked it soooo much! I don’t want to change a thing! (Plus, I’m baking today and I don’t have the other sweetener)
Thanks,
Anne
Lisa MarcAurele says
The original recipe used a tiny amount of molasses (I believe 1/4 teaspoon) along with white granular sweetener.
Monica says
Definitely very good. The batter itself is delicious and could be made without the egg for cookie batter fat bombs. I cooked them for 6 minutes before taking them out. The bottoms were slightly browned and tops still soft.
Dawn Watts says
Hi Lisa, these just came out of the oven 10 mins ago and they are fabulous! I used Sukrin gold Brown Sugar, Lily’s dark chocolate chips, and I didn’t add nuts. My husband is nommming as I type this to you. lol.
Thanks so much, it is so great to find a recipe that works great the first time and to have a treat while doing keto and not feel guilty. 🙂
Cheers,
Dawn
Lisa MarcAurele says
I’m glad the cookies worked out! When I created the recipe, Sukrin Brown wasn’t available. I should add some notes for that.
Wendy says
Dr Berg uses a little black strap molasses in his cookies. He says the small amount does not make enough difference. So your cookies are KETO. I have not tried yet but I am going to tonight.
Lisa MarcAurele says
Blackstrap is the healthiest molasses as it’s where all the nutrients end up when sugar is refined. It was my go to ingredient for low carb brown sugar taste before sweetener companies started making keto friendly versions.
De says
Delicious! Used chocolate whey, will omit salt next time. 4 star rating!
Lisa MarcAurele says
Thanks for letting us know how the cookies turned out!
Darla says
Thanks for the recipe. I used 1/4 swerve and 1/4 c brown sugar swerve that I found in the store today! I also only had chocolate whey protein and used it for double chocolate chip cookies. I confess I also doubled the chips and put 1/2 tsp vanilla. Didnt seem right not putting in vanilla. They turned out fabulous!
Lisa MarcAurele says
Thanks for sharing. The chocolate whey sounds like a nice way to make a chocolate cookie!
Dot says
Hi lisa,
These are very close to toll house cookies.
I have been keto 3 years now and this is by far the best cookie I have tried.
Can a double chocolate version be made?
I Would like to make a double chocolate version can you give me some suggestions on how much cocoa to add and still get the same texture…..
I did not have pb flour so subbed coconut flour and they were done at 8 minutes,
they taste the best once cooled.
Love your recipies xo
Lisa MarcAurele says
You could try backing off the flour and add 3-4 tablespoons of cocoa.
Carleen says
Was hoping you could post the low carb brand you use for whey protein. Thank you!
Lisa MarcAurele says
I like to use Isopure because it’s zero carb.
Lisa says
I made these over the weekend and they were awesome! I did have to change the temp to 325 for about 8 minutes worked perfect.
Lisa says
Thanks for sharing the temperature change. Ovens can vary and mine is a convection, but I adjust to regular baking temp.
Kay Overby says
I baked these cookies at 375, I checked them at 6 min and they were burned. These ingredients are expensive so needless to say I was disappointed.
KO
Lisa says
They should not have burned that quickly. Were they on the middle rack? I can add a note to check sooner.
Mira says
While the texture of these cookies was good, my family didn’t care for them. What can be substituted for the Peanut Flour or the PFlour alternative, Coconut Flour (family member is allergic), … more whey protein? Using more almond flour will make cookies heavier and dense, which I want to avoid. When they were baking, all we could smell was peanut butter, and even the finished cookie had a muted flavor. If I wanted to make peanut butter cookies, I would have. I wanted choc chip cookies, but this is the 8th choc chip cookie recipe I’ve tried that disappointed us again; still haven’t found a CCC recipe that “screams” chocolate chip cookie!
I used an Oxo Med. cookie scoop to make cookies that were larger, 1.5 tablespoon, than the stated size of one tablespoon, and cooked them for 9.5-10 minutes. Although we baked them at 350°F instead of the stated 375°F, cookies were burning around the edges at 5 minutes like other reviewers mentioned. They became crispier with just one extra minute of baking. So, they have to be watched closely if you don’t like crispy cookies.
Lisa says
More whey protein should be an acceptable sub for the peanut flour. Almond flour should work too.
Chip Kea says
My cookies came out very cake like. What did I do wrong. Tried it twice, and the same results both times. Thru both batches away. I’d love for these to work. Just don’t know what I did wrong. Welcome any advice you might offer.
Lisa says
These are soft baked cookies. If you prefer crisper cookies, I suggest you try this flourless chocolate chip cookie recipe.
Rhonda Tillman says
These turned out great! Mine came out crisp and thin, and loved the flavor and the crispness. Best LC cookie I’ve ever made or eaten!
Cristal says
Not keto, because molasses isn’t optional in keto, and whey protein powder is a No go because it’s not a keto ingredient.
Keto is more than just low carb.
No protein powder, no molasses.
Low carb is not keto.
Lisa says
Protein powder is allowed on keto and the blackstrap molasses can be omitted because it’s an optional ingredient.
Mira says
I was going to make these (and compare them to a Choc Chip cookie recipe I love from Australia that I found months ago), but after the comment about these baking up like a cake I am hesitant. Why didn’t you use Sukrin Gold for brown sugar instead of the blackstrap molasses? (FYI: Swerve also makes a brown sugar substitute.)
Lisa says
This is a very old recipe that was created before I knew about Sukrin Gold (it may not have been available back then).
Cindy says
On another keto site belonging to a professional baker, it was said that cookies made with erythritol and some of the other sugar alcohols must cool completely, preferably overnight, to have the proper texture.
Lisa says
I’ve experienced the same which is why I let cookies sit overnight in the refrigerator.
afsaneh bhimji says
I would like omit the almond flour altogether because of allergies, can I only use coconut flour? If so, how much?
Thank you
Lisa says
Typically, you only need 1/4 to 1/3 coconut flour for every cup of almond flour. And, you’ll have to increase liquid and or eggs.
Lina says
Have these in the oven now.
I only had regular whey, so I added vanilla kept “sugar” the same amounts.
My sugar is Bochawsweet and liquid s tevia.
My chips are Lilly’s.
I’m SO hoping they will be a good chocolate chip cookie.
Excited for the results. thank you!!!
Lisa says
Hope they worked out with what you had on hand. My kids love these cookies.
Sarah says
Carb count of 1g ? I used swerve and xylilol and they both have 4 g of carbs per teaspoon. For low carb do I not count the carbs in natural sweetness? Still learning.
Thank you
Lisa says
The carbs in Swerve are from erythritol which can be subtracted. With xylitol, it’s best to count at least half of the carbs.
Swan says
Does the peanut powder make the cookie taste like peanut butter?
So I tried this recipe today. I used more almond flour instead of the peanut powder. Honestly, its okay, but I really can’t stomach the taste of the protein powder in the cookie. I made this recipe lastnight without the molasses and protein powder and it was great (Andres Regalado’s recipe http://the-lowcarb-diet.com/low-carb-chocolate-chip-cookies/#comments) The molasses might make the recipe better so I’ll have to try this recipe without the protein powder and also try it with the peanut flour to see if it makes a difference.
Lisa says
The whey protein makes for a lighter texture. You could try subbing out both the whey and peanut flour with coconut flour.
Joanna says
I don’t have peanut or protein flour, but I do have almond and coconut flour. How much coconut or almond or both, should I use in the recipe?
Lisa says
Try a 3:1 ratio of almond flour:coconut flour. You may also want to add additional sweetener.
Paula says
These are fantastic! I made them exactly as written and got about 2.5 dozen cookies using a Tblsp measuring spoon. Perfect size. I’m usually not too fond of low carb sweets just because they never taste anywhere near the real thing, but these were perfect! Thank you so much!
Lisa says
I’m so glad you like them. I made these ones for the kids and they liked them almost as much as the real thing.
Sara says
These are, by far, the closest low carb cookie I have had to the real traditional deal that comes to mind when thinking, “I want a chocolate chip cookie”. I say this having tried -many- recipes looking for just that.
I followed the recipe exactly and have no complaints.
Thank you!!!! A keeper for sure. I especially love them right out of the freezer.
Lisa says
Thanks so much Sara! These are my low carb go to for soft and chewy style chocolate chip cookies.
Jennifer says
Do you think these would work with an egg substitute like flax seed/water. I’m having a sensitivity to eggs.
Lisa says
I don’t see why not. I prefer using psyllium eggs, but flax should be fine.
Brynn Alexander says
I made them 325 9mins with 3/4 cup swerve and no peanut flour. I used coconut flour. The best cookie ever!
Lisa says
Thanks Brynn!
Samantha Marandola says
Hi Lisa,
I only have flavorless whey protein powder. Could I add vanilla extract in addition to the powder or will that alter the consistency?
Lisa says
That should work with added vanilla and a bit more sweeter (may want to add to taste).
Stephanie says
Can you make these without the whey powder? I am lactose intollerant. Thanks!
Lisa says
I’d add in a little coconut flour in it’s place. You could even leave out the peanut flour if you used coconut flour.
Judy says
These look great but I cannot handle the SAs. May try with Monk fruit and 90% chocolate and see how they turn out.
Lisa says
You should be able to use any alternate sweetener in these.
Lisa says
These are delicious! Thank you so much for sharing this recipe. I have a sweet tooth and these will definitely help me stay on track. I did lower the temperature to 350, and they turned out great for me!
Lisa says
Glad you enjoyed them! I’m in need of making this one again!
rhonda says
I’ve adopted a sugar-free diet and would like to make these cookies without using the molasses. Do you have any recommendations? Should I increase the Swerve? Can’t wait to make these!
Lisa says
The small amount of blackstrap molasses is added to give a brown sugar effect to the low carb sweeteners. You can leave it out if you wish.
Rischa says
Thank you for answering, Lisa. I appreciate it. I was seriously thinking my stove was going bad last night. It’s pretty old. Anyway, I do use a different whey protein powder than you do. I’m going looking for the silicon mat today, too. If I don’t find it I’ll get one on Amazon and try again. Even with the toasty bottom of the cookies we’re eating them and I can still taste how yummy the top part of the cookies are. I think this will be a go-to recipe for me if I can get the problem figured out. Thanks so much for this and all of your recipes!
Rischa says
Hi Lisa,
I made these cookies tonight. I followed the instructions and double checked everything. Mine were burned on the bottom by 4 minutes of baking. I started to smell it and opened it up to look. I turned the oven off and left them in there as the top was still wet and I was hoping to salvage a few. The only thing that I can think that I did differently is that I used parchment where it looks like you used the mat. Could that be why they burned? I double checked everything and can’t figure out why they burned. I’ve been making some other low carb chocolate chip cookies every few days for the past couple of months and have never had this problem. Maybe my oven is broken? lol I really can’t figure what I did wrong. Please help?
Thanks for the recipe. I think they’ll be wonderful if I can figure out where I went wrong.
Lisa says
There are several things that could have gone wrong. The fat content in the peanut flour does make a difference. Also, it could be the brand of protein powder, I use Designer brand. Other things I can think of are the silicon mat and also the fact that I use a convection oven. These cookies came out really well for me and I do swear by the non-stick silicon mat which was well worth the cost.
Laura says
Convection ovens cook differently than standard electric or gas. Wish you had mentioned that earlier. thanks.
Lisa says
I haven’t noticed much difference as I do adjust my convection oven to be comparable to a regular oven. However, I’ve notice that ovens can vary.
Jen says
Mine were actually quite overdone at 8 minutes too – still delish though. Whenever I get around to making the second batch, I will definitely take down the heat some and check them earlier! Btw, the cookie dough is amazing – thinking about making a batch without the egg so I can just eat the cookie dough!
Lisa says
Might be differences in ovens. I do use a convection oven set at 25 degrees lower.
samantha denham says
Mine were overdone at 9 min, burnt on the bottom. I also used parchment paper and have a convectiono oven. Very soft too. Nice flavor but I would omit the salt if using salted butter. I will try with coconut flour next time.
suzi says
Just wondering about peanut flour. Have a good substitute for that? Almond flour?? THese look good. I’m looking for a recipe I can put inside cupcakes for daughter’s birthday. They’re not low carbers but nice to “sneak” in when you can 🙂
Lisa says
Almond flour should be fine as a substitute. The difference is that peanut flour is finely ground and defatted.
zandra morris says
where do get your peanut flour.i found some at Netrition,com
Lisa says
I use the Protein Plus brand. It is available at Netrition, but I do a price check on the net to compare before buying. I don’t recall where I bought it last, but I think I found a better deal than Netrition last time.
Colleen says
Is the vanilla whey protein the same as one would use in a protein shake? I have some vanilla whey protein shake mix that only has 2 carbs. Its probably a silly question but im new to all this
Lisa says
Hi Colleen. There’s never a silly question. Yes. The vanilla whey protein is the same powder used to make shakes. Just look for one that’s low in carbs. Sounds like yours should work.
Jillian says
These look so delicious! I plan on trying them soon!
fooddreamer says
Oh, these look good! They look like regular cc cookies. I have already bookmarked the recipe to try!