Recently I made some wonderful gingerbread cookies and I absolutely loved the texture. I though that the recipe would be very adaptable for keto chocolate chip cookies. I was right!
This cookie is soft and cakey. If you’re not into cakey cookies, this is probably not the recipe for you. I personally love thin chewy cookies, but they are very difficult to get right with low carb ingredients. But if you like soft cookies with a bit of heft to them, then you are in the right place.
Easy & quick Low Carb Chocolate Chip Cookies
These low carb chocolate chip cookies are a wonderful little treat. At only 3 net carbs per cookie, go ahead and have two.
Here are a few highlights for this recipe.
- Low carb & keto-friendly
- Gluten-free
- 3 net carbs per cookie
- Quick & easy recipe
- High in protein and fiber
- No refined sugars
- The flavor profile is chocolate, vanilla, and a hint of coffee (more about the coffee later!)
- The cookie dough also freezes very well.
What are the best sweeteners
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Allulose creates the perfect texture in these cookies. This the sweetener that creates that sticky chewy inside texture.
With that said, you can use erythritol, monk fruit, or even a blend of granular sweeteners. Just know that the texture will be different. If you use sugar alcohols, your cookies will also harden considerably overnight. You may like this texture, but if you want to keep the cookies soft, go with the allulose.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
For more detailed information about must-have baking tools and answers about sugar replacements, you can check out these FAQ pages.
We also have a handy sweetener replacement chart you can download for free!
Our FAQ Pages have answers to your biggest low carb baking questions including:
Tips for Baking With Almond Flour
Tips for Baking with Coconut Flour
Guides for Allulose, Monk Fruit, and Erythritol.
Substitutes for Xanthan Gum.
What kind of chocolate chips?
For this recipe, I used Lily’s milk chocolate. I know, I know, a traditional chocolate chip cookie uses dark chocolate chips. If this is your thing, you can use dark chocolate. You could use any low carb flavor you want!
I like milk chocolate in my cookie, and it adds an extra dash of sweetness. I also find the tiny bit of espresso powder I add to my cookies as just enough bitter required to offset the sweet. That coffee and chocolate pairing is what I think makes these cookies stand out.
Tips to get the batter just right
To create the most amazing keto chocolate chip cookies, there are a few steps you need to follow. This recipe creates a very soft dough that needs to be refrigerated for at least an hour (or overnight).
- Cream the butter, cream cheese, and allulose until very light and fluffy. VERY light and fluffy. If you fail to lighten the creamy cheese and butter, the cookies will be too dense.
- Add the egg and heavy cream and whip until creamed.
- Add the dry ingredients and fold together until the cookie dough starts to come together. The dough will be soft and very sticky.
- Add the chocolate chips and fold them in.
- Wrap the dough in saran wrap and place the dough ball into the fridge for an hour.
to cool for an hour
Important baking tips !
There are four important tips that should not be skipped for this recipe to come out perfect every single time.
- Roll the dough and slightly flatten them. They flatten more when baked, forming into perfect looking chocolate chip cookies. The dough will be soft and sticky. If you wet your hands before you start to roll, the dough will not stick to them.
- Give the cookies lots of room to spread. On a parchment-lined quarter sheet, I placed 6 cookies.
- Double your cookie sheet. What I mean is; place another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning (see the final image below). If you do not have a second cookie sheet, wrapping the pan’s bottom in tin foil will help a lot.
- Once the cookies start to brown, place a sheet of tin foil over the cookies. The tin foil can float above them, no need to fasten it down. This prevents the allulose and low carb flours from over-browning.
Serving & storage suggestions
These keto chocolate chip cookies are great fresh out of the oven when they are still warm (let them cool a bit!). Store extra in the fridge in an airtight container. If you store them on the counter in an airtight container, they will soften significantly and break.
They go GREAT with a hot fresh cup of coffee.
Freezing Tips
You can roll your dough-balls and freeze them on a cookie sheet and then store them in a freezer bag for up to a month. Be sure to let the frozen cookie dough balls defrost before baking.
You can also store the baked cookies in the freezer. Store in an airtight container for up to 4 weeks. Keep in mind that when they defrost they tend to be very soft.
Want More COokie Recipes?
We have lots of low carb and keto-friendly cookie recipes that are always gluten and refined sugar-free.
- Melt In Your Mouth Sugar Cookies
- Soft & Chewy Ginger Bread Cookies
- Pumpkin Cookies With Cream Cheese Frosting
- Low Carb Chocolate Whoopie Pies
Or go in a different direction entirely! We’ve got all kinds of keto and sugar free recipes for you to try. How about some cheesecake-stuffed keto pumpkin bread?
Keto Chocolate Chip Cookies
Soft & chewy keto chocolate chip cookies. A classic cookie for those of us who skip the sugar and the gluten!
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/4 cup full-fat cream cheese (softened)
- 2/3 cup granular allulose *see notes in post for substitutions
- 1 large egg
- 1/4 cup heavy whipping cream
- 1 1/3 cup sifted fine-ground almond flour
- 1/3 cup sifted coconut flour
- 2 Tbsp unflavored protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp of vanilla
- 1/4 tsp espresso powder (optional)
- 3/4 cup sugar-free chocolate chips (I use Lilly's)
Instructions
- Sift almond flour, coconut flour, baking powder, protein powder, salt, and espresso powder (optional) into a medium-sized bowl.
- In the bowl of a stand mixer, or in a bowl with a hand mixer, blend cream cheese, butter, and allulose until well blended, light and fluffy.
- Add the egg, vanilla, and heavy cream and blend until creamy.
- Fold dry ingredients into wet ingredients until everything is blended and the dough pulls together. The dough will be soft.
- Fold in chocolate chips.
- Cover and chill for at least one hour.
- Preheat oven to 350F and prepare a cookie sheet with parchment. Double up your baking sheet. (see notes in post for baking tips)
- Roll heaping tablespoons onto the cookie sheet. Slightly flatten.
- Bake for 15-17 minutes or until the cookies turn golden brown.
- 5 minutes into baking add a sheet of tinfoil over the cookies to prevent over-browning (see baking tips in the post)
- Pull the cookie tray from the oven and allow the cookies to cool for at least 5 minutes before removing from the tray.
Notes
- Be sure to chill the dough prior to baking.
- Give the cookies lots of room to spread. On a parchment-lined quarter sheet, I placed 6 cookies.
- Double your cookie sheet. What I mean is; place another cookie sheet under your primary sheet before placing it into the oven. This prevents the almond flour and allulose from over-browning. It makes a world of difference. If you do not have a second cookie sheet, wrapping the bottom of the pan in tin foil will help a lot.
- Add a sheet of tinfoil over the top to prevent over-browning. Skipping this step will make the cookies appear to be fully baked when they are not.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 140mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 6g
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 (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
I made a batch tonight but they don’t even look like the ones pictured. They are super soft and almost not holding together. Any tips?
They take some time to cool you can’t pull them off the cookie sheet right away. A few people have emailed to say their cookies turned out soft, but after investigating it’s usually due to the elimination of the protein powder (it’s required for structure). The other problem could be skipping cooling the dough If you used a different sweetener that could also be the reason – I tested this recipe with allulose, erythritol, and monk fruit and they all worked with varying impacts to the texture but they all held together. Liquid sweeteners could cause the recipe to be unbalanced in liquid to dry ratio and that could cause the structure problem. Shoot me an email Angela to let me know what sweetener you used so I can test it. I really take failures seriously and like to test why someone would have differing results.
I didn’t use the protein powder! I will try again with it. Thank you!
That would do it! Let me know how you like them with the protein powder. 😉 Cheers!
Hello, is there any benefit to splitting the sweetener to half erythritol based just to help manage the browning, or will that not be helpful? If not, I need to better play with covering them with foil 🙂 Thanks for the recipe!
Hi Jenny, you could split it, but the erythritol will still impart that cooling aftertaste – and the cookies will harden considerably when they are fully cooled. The allulose sweetener in this recipe is there to create a softer cookie. Hope that helps!