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
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Michelle Sexson says
I stubbled upon this recipe a few weeks ago. Not sure why I waited to bake them! They are fabulous! I slightly under-baked one pan and they were fudgy as you describe (I think I pulled them out at 8 minutes). The second pan I baked for 10 minutes and they were fluffy and cake-like. I didn't flatten either pan of cookies. We liked them so well, I made a double batch tonight to share with some friends who are also doing keto WOL. Thanks for giving us a wonderful, chocolatey recipe to satisfy my chocolate cravings while still keeping me on track with my weight loss goals!!
Andie says
So good! Just made two batches. We didn't have the PB powder they were still amazing!! The second batch we made with unsweetened coconut they were SO GOOD!
Brittany says
Just made a batch of these! I’ve been wanting to make them for awhile but kept on pushing it back. Glad I finally did. Obviously , these aren’t as good as regular cookies but they are pretty close on a keto diet! . Mine did not turn out like yours (even after flattening them) but they still tasted pretty good . They were more cakey than fudgey..., froze them so I’m not tempted
anonymous says
Decided to finally give these a try. My almond butter was a little runny, so I might try a different brand next time. They still turned out great, with a delicious fudgy texture. I did not include the pb powder and it did not affect the texture or taste.
Laurie says
I made these and they turned out great! Are used almond butter and found powdered almond butter at Walmart so substituted those for both of the peanut butter’s! Thank you so much for the great recipe! I have not found very many keto recipes that are good 🙂
Jessica says
Thank you, thank you, thank you! It’s been a tough week and I needed a treat. These don’t “feel” low carb and don’t make me feel like I’m missing out on anything.
Diane T. says
OMG! These are the best low carb cookies I have ever made! And, I have made a lot. The almond flour cookies can't hold a candle. I did have to make a couple of alterations, I didn't have enough almond butter so I mixed almond and cashew together. Also - oops - had everything in the bowl ready to mix except baking soda because I was out. So I subbed the appropriate amount of baking powder. Finally, I added chopped walnuts to one half of them and chopped peanuts to the other. My first batch was baked for 9 min, It was fudgy and chewy like a brownie like the photo.. Totally decadent and my go-to cookie from now on!
Anna Foley says
These are absolutely fabulous! Used almond butter instead of PB butter. Vanilla protein powder instead of PB powder. Finally a fast AND delicious Keto cookie! Thank you!
Jessie Sams says
Been doing keto over a year now.
These are hands-down, the best keto cookies out there.
I keep trying new recipes but always come back to this one! Thank you for these!
Jessica says
I must keep my kitchen nut-free for my peanut-anaphylaxis kiddo, so please forgive me for subbing some ingredients. But I never would have come close to these bites of pure pleasure without your base recipe. I used Sunbutter (no sugar added) and Vital Proteins Vanilla Collagen powder to replace the almond butter and PB powder. Also, I was out of vanilla so I used imitation almond extract. Nonetheless, this recipe is CREATIVE GENIUS!!!! Sure, I haven't had a taste of anything remotely sweet for 46 days, so I may not be the best judge. But you made my night. And many nights to come. You also killed my green-eyed monster (I was able to serve my guests homemade non-keto brownies without forking them, bc I fortified myself with one of these first). Here's hoping these beauties freeze well!! You're a blessing, thank you!