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!
Maria Tran says
Chocolate chip cookies are very delicious.
Thanks for your recipe.
Trisha says
These came out great! Very chewy and fudgy even after I had to sub about 1/4 cup peanut butter when I was short almond butter and totally grabbed the wrong sweentener (granulated Monkfruit) since I was making several kinds of cookies!
Judy says
Omg without a doubt the BEST! The first time I made as written. They were gone in one day. The next day I made another batch using crunchy peanut butter and they rock as well. The key to get them chewy as opposed to cakey is the smoosh factor after you take the, out of the oven. Give them a nice pat on the back to make them dense and up the fudgey texture. There’s no way you can eat just one. Thank you for such a delicious recipe.
Ngoc Tran says
I love your recipe so much!
I will make it at the weekend for my family.
Thank you so much
Thanh Ngan Tran says
Yummy!
Thanks for your recipe, it's very delicious. You can do it for your family at home. It will help you connect all member in your family.
Precious says
I did not have almond butter so I just used natural pb which I think would change the carb count although I didn't check. So used chocolate pb powder and added 1/2 teaspoon of instant coffee to the water and sprinkled with sea salt when I smooshed them. Best low carb cookies ever. I also used granular swerve that I put in the blender until it was powered.
Sheri Manley says
Made a few changes but love it. I had sun flower butter instead of almond which made the batter a little thinner. I also didn't have the powdered peanut butter so I used some almond flour until the consistence was better, but still too thin for cookies. So, I decided to make them into brownies I stead. Let me tell you...amazing! These are so good. I will be making them again in again. If you don't mind the almond flour you will be pleasantly surprised. Yum yum yum!
ux design says
Nice recipe!
I love cooking, so I always want to look for a new recipe. Today, cookies are very popular in most bakeries, people tend use cookies because it's very convenient for them. Besides, Chocolate chip cookies are very delicious, especially with children.
Stacey says
Super yummy! The video forgot the butter! 😂😂
Joanne F says
I also used the chocolate PB powder. THESE ARE AMAZING!!! No cooling effect, no grittiness, no heaviness... Just yummy, fluffy, chocolatey goodness! I'm in heaven! Thank you SO MUCH!