I'm pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets perfect keto cookie. It's a marriage made in chocolate heaven. Keto Flourless Chewy Double Chocolate Chip Cookies
The best low carb Chocolate Chip Cookies
My favorite thing about flourless low carb cookies is that it takes away the grittiness found in most low carb baked goods. I have no doubt that these will be in heavy rotation. They have been getting rave reviews and people are calling them "the best keto cookie recipe" they have ever tried. That is high praise! Would you believe me if I told you that a variation of this dough also makes great keto chocolate muffins and keto brownies?
How to make these cookies dairy-free:
To make a dairy free version of these cookies, just swap the butter with butter flavored coconut oil. Yes, it tastes exactly like butter, and no one will know the difference.
Tips and tricks for these keto cookies:
- Using powdered sweetener instead of granular helps take away any grittiness.
- I like to pull these keto cookies out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously fudgy, brownie-like texture. So yum!!
- If you are making smaller cookies and making more than 18, I would decrease the cooking time to 8 to 10 minutes.
Other low carb dessert recipes you might enjoy:
- Keto White Chocolate Macadamia Nut Cookies
- Keto Brownie Ice Cream
- Gluten Free Strawberry Shortcake
- Flourless Chocolate Peanut Butter Cake
- Low Carb Chocolate Mason jar Ice Cream
- Blueberry Lemon Ricotta Cake
- Keto Chocolate Peanut Butter Bars
Flourless Keto Chewy Double Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 18
Ingredients
- 1 cup natural creamy almond butter
- ⅔ cup powdered monkfruit (I use this brand) Code PEACE for 20% off
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder (I use this brand) Code PEACE for 20% off
- 2 large eggs
- 1 tablespoon melted salted butter
- 2 tablespoons water
- 1 ½ teaspoons pure vanilla extract (I use this brand)
- 1 teaspoon baking soda
- ¼ cup sugar free chocolate chips (I use this brand)
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
- Form the cookie dough into 1 ½ inch to 2 inch balls. You can make them smaller to yield more cookies.
- Place the cookie dough balls on the prepared baking sheet. Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
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Check out my other books - HERE
Using only approachable and accessible, nutrient dense, real food ingredients, I put together a dairy-free keto roadmap that does not require a search for unfamiliar specialty ingredients or that you have a gourmet kitchen. Each one of these delectable recipes is rooted in simplicity and calls for ingredients that can be found at your local grocery store. I’m showing you how to incorporate dairy-free substitutions that go far beyond the coconut.
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Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. I added a bit of everything, including suggestions for adding or reintroducing dairy for all the cheese loving, quesophiles.
With recipes like this, how could anyone possibly feel deprived?
- Slow Cooker Pork Carnitas
- Cowboy Style Beef Ragout
- Sweet and Spicy Barbecue Ribs
- Loco Moco
- Pork Tenderloin with Dill Sauce
- Flourless Chocolate Lava Cake
- Easy Peasy Cuban Picadillo
- Salted Caramel Chocolate Chip Cookies
- Blueberry Maple Breakfast Sausage
- Crab Salad Stuffed Avocado
- Scotch Eggs
- Supreme Pizza Soup
- Jalapeño Popper Chicken Salad Sandwiches
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rhonda says
When I try a recipe for the first time, I always try to follow it as closely as possible. This time, however, I did make a few substitutes based on what I had. I used the Wholesome Yum powdered sweetener, melted butter for the coconut oil. I used a cookie scoop to portion as the batter was quite dense. I baked them using a convection oven for 8 minutes, pressed, then baked for another 2 minutes. I'm getting ready to make my second batch. This time, I will chill the dough for about 15 or 20 minutes before scooping. The yield for me was 23 cookies.
I think it would be fun to substitute peppermint extract for the vanilla and will do this for the holidays this year!
JDizzle says
If you’re missing brownies on keto then this recipe is PERFECT because they have the texture of BOX MIX BROWNIES. So chewy, not at all grainy, and delicious
JDawg says
These cookies are amazing. But make them way smaller than you think you should because they spread quite a bit. Half a tbsp of the batter would be perfect
JMad says
These are absolutely delicious. However, the macros are off according to MyFitnessPal. I entered the ingredients and how many cookies I made and there are lot more carbs per cookie (9 net carbs) in these than what is listed here, but I know that's going to vary depending on ingredients and how big you make them. I made these the first time with Hershey's unsweetened cocoa, granulated monkfruit, and a peanut butter with stevia because that's all I had. The flavor was perfect and exactly what I wanted, but the texture was grainy/gritty (due to the granulated monkfruit) and the cookie was dense. The next time I made these with cacao powder from Costco, powdered stevia, and a raw, no sugar added almond butter, and the flavor wasn't as tasty to me as the chocolate/peanut butter combo, but the texture and chewiness was much, much better due to the powdered stevia (smooth, not grainy) and the almond butter (gave it a fluffy/cakey texture). Both times I did use the 2T peanut butter powder. So, my plan is to next try half peanut butter/half almond butter with the peanut butter powder to get the best of both flavor and texture. Great recipe!!! I ate three and thought the almond butter might stall my weightloss (because almond flour stalls mine) but I was down a pound the next day. My husband is not doing keto and he LOVED these, but he can eat the entire batch, so I have to be careful how often I make them. Obsessed. 🙂
Heather says
This is my favorite keto cookie recipe. It hits the spot every time. They’re just slightly undercooked and deliciously chewy. I usually leave out the PB powder and haven’t had any issues.
Terri says
I made these and they were delicious. I have a hard time with the texture of almond flour so I loved the fact they didn't have any. I took some to my sister and she had to have the recipe! 😃
BETH says
can you use Swerve powdered?
Jane says
Well, I didn’t have as much almond butter as I needed so I used a cup of chunky peanut butter, left out the PB powder and unwittingly left out the eggs!!!! I was so concerned that my batter would be too runny that I completely overlooked the eggs that were sitting out in plain site!
😫. They did form 20 perfect balls and I baked for 11 minutes. The results were very good. Not chewy but delightfully crisp. I think I will make this way from now on.
Joyce K says
Wow these are amazing! I am always looking for flourless cookies and these are AWESOME! I did not use the peanut butter powder but otherwise followed the recipe exactly. They are fudgy, brownie-like cookies that are just a little crispy on the edges and chewy in the middle. I made some for my friend's birthday as brownies are her favorite treat. She told me these were the best 'brownies' she ever had! And now I'm back to the store to buy more almond butter so I can make more. Thank you for this GREAT recipe : )