Making keto friendly chocolate chip cookies that actually taste good has been nothing short of a monumental challenge. After many failures, and after tossing a lot of nasty tasting cookie batter, I am happy to tell you that these Keto Chocolate Chip Cookies are the closest you’re ever going to get to chocolate chip cookies.
That is not a compromise, believe me.
Making Keto Chocolate Chip Cookies
When it comes to making Keto Cookies, or Keto baked goods for that matter, a lot of the rules that usually apply are no longer valid.
For instance, we all know that to get a perfectly soft & chewy cookie, we need to bake it at 375 F for exactly 11 minutes, or until the cookies have just a little coloration and are very soft to the touch.
Well you can pretty much forget about that when making Keto Cookies. You’re going to have to cook them until they look a little over cooked. They will still be very soft to the touch, and because these are gluten-free, you absolutely need to let them rest for a while before digging in.
My golden rule for these is: Eat them the next day. You won’t believe how much better (texturewise) they will be on the next day.
However, if that sounds like crazy talk to you (I understand), just give them a little 30 minutes of rest on a cool surface.
Here are some of the key ingredients needed to make these cookies.
- Almond butter.
- Almond flour.
- Cream Cheese.
- Psyllium Husk.
- Coconut flour.
- Sukrin Gold or Erythritol
- Low-Carb Chocolate Chip Cookies
This is not the full list of ingredients of course but in my mind these are the most important.
Home Chef Tips & FAQ.
What Can I substitute Almond butter for? Not peanut butter or any strong nut butter. Cashew butter is an excellent choice.
Can I sweeten this cookie dough with Stevia? You can, but the after taste in Stevia makes it so much harder to enjoy. It almost ruins it for me.
Do I absolutely have to refrigerate the cookie dough before baking? Yes, it will be much easier to work with, since you need to shape these before baking.
This is my advice to you: If you do enjoy big cookies, you are going to have to shape them into the desirable size prior to baking them. Because of the absence of gluten, these cookies won’t stretch and relax during the baking process.
Here is another thing you can make using this cookie dough. Cookie Tarts!
How to make Keto Chocolate Chip Cookies.
Keto Chocolate Chip Cookies
Easy, Gluten Free and Low Carb Chocolate Chip Cookie Recipe. Even if you're not a baker, you will love this!
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp sukrin gold
- 1/4 cup butter at room temp
- 2 tbsp cream cheese at room temp
- 1 tbsp almond butter
- 1/4 cup sugar-free chocolate chips
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp psyllium husk
- 1/2 tsp baking soda
- 1/4 tsp salt
In a bowl add cream cheese, butter and almond butter. Using a hand mixer beat on low speed for 2 minutes. Add sukrin gold and mix gently. Add your egg and vanilla extract and beat again for 2 minutes.
In a separate bowl, mix all you dry ingredients using a whisk. Add your dry ingredients to your wet ingredients and using a wooden spoon, fold in your mixture until you get a firm cookie dough. Add your chocolate chips and mix again.
Cover with plastic wrap and chill in the fridge for 30 minutes before baking.
Preheat your oven at 375F. Cover your cookie pan with a sheet of parchment paper. Take your cookie dough out of the fridge. Using a table spoon, scoop out your cookie dough an place it on the pan leaving at least 1 inch of space between each cookie. Form your cookie dough scoops into a ball and gently flatten with the palm of your hand until you get to the desired thickness.
Bake for 12 minutes or until golden brown. Take out of the oven and let your cookies rest for 2 minutes before moving to a cooling rack. Repeat until your out of cookie dough.
If you want to take it to the next level, microwave 2 tbsp of chocolate chips with 1 tbsp of heavy cream to make a quick ganache. Drizzle on top of your cookies for an extra chocolate kick.
Let your cookies completely cool down for at least 30 minutes before eating (I recommend at least 1-2 hours for optimal texture).
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