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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.
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
Recipe Video (Click on Image to Play)
Ingredients
- 1/2 cup butter softened
- 1/2 cup Low Carb 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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
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Cathy
Lisa, I have a question about using allulose in the recipe instead of the Low Carb Brown Sweetener and liquid stevia. Is that possible and if so, how much to compensate for both?
Lisa MarcAurele
When I use my sweetener conversion calculator, I get 2/3 cups allulose needed. However, you won’t get the brown sweetener taste with allulose.
Emily
How much molasses?
Lisa MarcAurele
You only need a very small amount like 1/4 teaspoon.
Anita
Hello,
Thank you for sharing this. Mine came out very flat… the dough was also a bit more watery than regular cookie dough.
Wondering what may have gone wrong? I did leave the butter out at room temperature for quite a while so it was very, very soft when I used it. Could it be the temperature of the butter?
Thanks
Lisa MarcAurele
These are flat cookies, but the temperature of the butter likely was a reason for the dough being watery. You could add in a bit of coconut flour to absorb any liquid if it happens.
ANNE
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
The original recipe used a tiny amount of molasses (I believe 1/4 teaspoon) along with white granular sweetener.
Monica
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
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
I’m glad the cookies worked out! When I created the recipe, Sukrin Brown wasn’t available. I should add some notes for that.
Bon Albers
Would Monfruit gold work?
Lisa MarcAurele
You can use a monk fruit gold like Lakanto for the brown sweetener.
Wendy
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
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
Delicious! Used chocolate whey, will omit salt next time. 4 star rating!
Lisa MarcAurele
Thanks for letting us know how the cookies turned out!
Darla
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
Thanks for sharing. The chocolate whey sounds like a nice way to make a chocolate cookie!
Dot
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
You could try backing off the flour and add 3-4 tablespoons of cocoa.
Carleen
Was hoping you could post the low carb brand you use for whey protein. Thank you!
Lisa MarcAurele
I like to use Isopure because it’s zero carb.
Lisa
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
Thanks for sharing the temperature change. Ovens can vary and mine is a convection, but I adjust to regular baking temp.
Kay Overby
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
They should not have burned that quickly. Were they on the middle rack? I can add a note to check sooner.
Mira
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
More whey protein should be an acceptable sub for the peanut flour. Almond flour should work too.
Chip Kea
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
These are soft baked cookies. If you prefer crisper cookies, I suggest you try this flourless chocolate chip cookie recipe.
Rhonda Tillman
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!