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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.
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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
Low Carb Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup Swerve or erythritol
- 1/4 teaspoon stevia glycerite or stevia liquid concentrate
- 3/4 teaspoon blackstrap molasses optional (for that brown sugar taste)
- 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
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Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
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Beat together butter, erythritol, stevia glycerite, and molasses until light and fluffy. Add egg and beat well.
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In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
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Stir almond flour mixture into butter mixture until blended. Stir in chocolate chips and chopped nuts.
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Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart.
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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.
Recipe Notes
It's best to use whey protein powder. However, the protein powder could be replaced with almond flour or a mix of almond and coconut flour.
Net carbs per cookie: about 0.6g
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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.
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.
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!