If you prefer soft buttery low-carb cookies, these chewy keto chocolate chip cookies are sure to satisfy. They taste just like the real thing but these treats are gluten-free with just 1g net carb each.
I finally found a keto cookies recipe 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.
Ingredients Needed For Chew Keto Chocolate Chip Cookies
These are also true cookies, nothing like cake in texture. The combination of butter and Brown Swerve gives these low-carb chocolate chip cookies a soft texture. The addition of stevia glycerite rounds out the sweetness.
They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein. The addition of peanut flour or coconut flour also lightens up the texture.
Please note: You’ll find the full list of ingredients used in the recipe in the printable recipe card at the bottom.
Quick Tips
- Line the baking pan. For easy release and cleanup, be sure to line the baking sheet with a silicone mat or parchment paper.
- Skip the egg white and double the yolks. In these buttery cookies, the yolks provide a moist cake-like cookie that makes them chewy.
- Add more flour. If you find that the cookies flatten too much during baking, just add more almond flour to the cookie dough.
How To Make Keto Chewy Chocolate Chip Cookies
The full step-by-by step instructions are listed in the recipe card below. In this section, I’ll share some additional tips along with photos to help you make the recipe.
Cream The Butter
The original Toll House recipe was created by adding some chopped chocolate to a Butter Drop Do cookie recipe. So butter is an essential ingredient.
First, you’ll beat the softened butter with the keto sweeteners then blend in the egg.
Add The Dry Ingredients
In a separate mixing bowl, combine the almond flour, whey protein, peanut flour, baking soda, and salt. Then add this dry mix into the butter mixture.
The cookie dough should be fairly stiff. If the dough feels too soft, add in a little more almond flour. Just mix in a tablespoon at a time.
Stir In The Chips
To finish off the dough, stir in some keto-friendly chocolate chips. I like to use ChocZero because they taste great and melt well in the cookies. You can also save 10% on them when you use my discount code LOWCARBYUM!
You can also add in some chopped nuts with the chips. Walnuts or pecans work well in the cookies.
Bake The Cookies
Drop scoops of dough about two inches apart onto a lined baking sheet. Each scoop should be about a tablespoon.
A cookie scoop is the easiest way to get nice uniform scoops. But you can also use a couple spoons to drop spoonfuls of dough.
Bake the dough until the cookies brown. This takes about 8 to 12 minutes. Let the baked cookies cool for at least ten minutes before removing to a cooling rack. If you move them while they are too warm, they can break apart.
Recipe Suggestions
The dough can be frozen 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 the peanut flour 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.
Recipe Card
Chewy Keto Chocolate Chip Cookies
Description
Ingredients
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, brown sweetener, and stevia glycerite 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. If dough seems too soft, add in a little more almond flour. 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. I recommend freezing the cookie dough drops on the baking sheet for 10 to 15 minutes prior to baking. Otherwise, the butter may melt too fast resulting in very flat cookies.
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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.
Servings 20
- Amount Per Serving
- Calories 57kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Trans Fat 1g
- Cholesterol 15mg5%
- Sodium 93mg4%
- Potassium 30mg1%
- Total Carbohydrate 1g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g2%
- Vitamin A 110 IU
- Calcium 9 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Info
Notes 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.
