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 1x
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
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Fat: 10g
- Carbohydrates: 3.8g
- Fiber: 2.4g
- Protein: 4g
DAIRY-FREE KETO COOKING: A Nutritional Approach to Health and Wellness. With 150 Squeaky Clean Low-Carb, High-Fat Recipes
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.
In addition to tantalizing your palate with tasty recipes, Dairy-Free Keto Cooking will teach you how to restore your health and wellness, while living a lifestyle that nourishes you in mind, body, and spirit. Whether your goal is to lose weight, heal your body from the inside out, or simply find your own personal version of food freedom, I’m here to help you along in your journey to finding your personal path to wellness.
YOU CAN GRAB A COPY - HERE
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
- Blackened Shrimp Fettuccine Alfredo
- and much, much more!
I wrote this book with everyone in mind and it is complete with several different meal plans (paleo, AIP, egg free, nut free, 30 minute meals) as well as tons of valuable resources. Dairy-Free Keto Cooking will quickly become your go-to cookbook!
Pamela Hill says
I love peanut butter - but it makes me FAT! So, I substituted the peanut butter with a chocolate no soy protein powder. I halved the recipe (for portion control)issues and made smaller cookies. I may have flattened them a bit too much, and may have not mixed them as long as needed to get that shiny finish yours has. Nevertheless these are fantastic! I also omitted the chocolate chips. I look forward to making these many times as I know my family will love them.
PS - I love your site and non-complicated but clear directions. It has helped me get off to a good start with the keto lifestyle.
bewelllovemel says
Kyndra, this recipe is brilliant! I've been a paleo-style eater (and a foodie IG'er) for awhile now but because I love food just a little too much, I've been gaining a little here and there over the years, so between that and digestive issues, I recently decided to lower my carb intake. It was sort of by accident, really, that I started this low carb business. I challenged myself and said "bet you can't try a keto lifestyle." I also thought it couldn't hurt cooking this way for my diabetic husband! On week 2 of this nutritional switch, however, I got a little weary of eating so much fat and meat and having to watch my intake of veggies. I tend to really love veggies (including higher carb root veggies), fresh fruit, and things like sprouted quinoa, etc. So, I wondered how much longer I could keep this up. I then stumbled on this cookie recipe. I ran it by my husband who told me chances were it wouldn't be good as I had failed to come across a decent paleo cookie recipe in several years. He thought it would be even harder to get a keto cookie recipe to taste good. Well, this recipe restored my hope in the low carb lifestyle and proved my husband wrong. He told me I had found the "million dollar cookie recipe." 🙂 Even my non-keto family members asked for the recipe! Thanks for loving what you do and sharing it with us! I'm now a follower <3. -Melanie
Peace Love and Low Carb says
This is the best review ever! Thanks so much Melanie! So happy to hear that it is husband and family approved!
Shelly says
These are so yummy! The best tasting Keto cookie recipe I’ve tried so far. The key is 8 minutes! And pat them down as she suggested!
MyDArlin says
I think the title should be changed to reflect the peanut butter - Chocolate Peanut butter cookies. I don't like the taste of peanut butter and many are allergic, so let's just be honest from the get-go.
It would also be nice if you provided a sub or alternative in your recipe. Thankfully readers were able to provide the info that the PB powder is not necessary or can be subbed out for vanilla protein powder.
Either way it would be great if this post started out with the facts and not a mis-leading title. I'm sorry if that sounds harsh, but honestly there are SO many keto recipe sites. I would think you would want to be straight up with your followers and potential followers.
Peace Love and Low Carb says
The title describes exactly what they are. Are they keto? yes! Are they flourless? Yes! Are they chewy? yes. Are they loaded with chocolate? yes! Are they cookies? Yes! I am sorry that I don't title my recipes or write my posts to your exact liking and that you do not like the taste of peanut butter. Also, I don't often make substitutions suggestions because if I haven't tried it with a specific substitute, I cannot speak to how it will work out, and do not want to mislead people or have them spending money on expensive ingredients that I myself have not tried out. This is the recipe I made and I can only speak to the ingredients that I tested it out with. As you stated there are SO many keto recipe sites. Sorry that mine does not do it for you. Sorry that I did not test 10 different versions of the FREE cookie recipe I put on my site. Also, as you pointed out, other readers chimed in with substitutions and omissions that they have tried. This collaborative effort of the low carb and keto community is one of my favorite things about this lifestyle.
I can assure that I am always straightforward with my readers. In fact, it is one of the things I pride myself on - my candid nature. 99% percent of the time I would delete comments like this, but felt compelled to respond because I was blown away by the entitlement.
Missykrissy says
MyDArlin, I’m gonna be honest from the get-go your complaint is not harsh, it’s petty and ridiculous. These chocolate cookies are fabulous there was nothing misleading. You clearly read the comments and figured out leaving out the pb powder works fine so why aren’t you making these cookies sans pb powder and. Stuffing you face you sound hangry and these cookies are just what you need..
Ma says
My goodness, you are sooooo rude. She made the recipe with her ingredients. Its up to YOU or anyone else to find replacements if YOU want to. Btw, the peanut buttet didnt even give the cookies a peanut butter taste, as many here testified, thats why its not a "Chocolate peanut butter cookie". The title is correct, since its Keto, gooey and chewy. Now, if you are incompetent in the kitchen and can't accept that, just create your own blog and your own recipe cause apparently its easier (and lazier) to complain about others great recipes while you can't even work on your own.
Sheila Almodovar says
I want to thank you from the bottom of my heart for sharing this amazing recipe. I drove 20 minutes out of town to find the dark chocolate sugar free chocolate chips. I would have ordered them from Amazon but I had a chocolate caving emergency. And wow oh wow do these taste fantastic!!! The texture the gooey goodness just took me away to chocolate heaven. I dipped a hold in each one and threw in a few more chocolate chips... Yeah these won't last long in my kitchen. Thanks again.
Jorunn says
These are amazing! My family loves them so they have become my favorite cookie recipe. I used LC protein powder instead of PB powder and I chopped bakers chocolate into small pieces instead of the chocolate chips.
Megan says
Made this recipe for the second time today. The first time I used granulated swerve as it's what I had, and today I used confectioners swerve...noticeably less cooling effect as mentioned, but I also think the texture is more to my liking with today's batch using confectioners swerve! Thank you for the recipe!
Allison says
I dusted the cookies with a little confectioners swerve when they came out of the oven. They were delicious and so quick and easy to make. These will be a go to sweet treat for me!
Rebecca says
My husband and I love this recipe! It doesn't taste anything like peanut butter like I expected it would. I switched out the sugar free dark chocolate for Hershey's sugar free chocolate chips. Amazing!
Becca says
These are wonderful! Thank you for the recipe. Something i figured out - if you are using a dark/nonstick pan reduce your oven temperature to 325 degrees or they will be more cakelike than fudgy. Found this out when I put them in the oven and had some on a regular sheet and some on a dark/nonstick sheet, they came out with very different textures. They tasted good both ways and my son and I ate them all!