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.
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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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Rachel says
Made these today, they are yummy. I didn't have unsweetened almond butter, so I used raw cashew butter instead and they came out great. Next time I am making them I'll try using Splenda as I don't care for the cooling effect that Swerve gives me. Thanks for another great recipe!
Denise Cairns says
Can I use the regular Swerve or do I need the confectioners Swerve to make these awesome looking cookies?
Peace Love and Low Carb says
You can definitely use either. I just feel that the confectioners cuts back on the cooling effect and aftertaste than many experience and it makes it less gritty. If you have a spice grinder, you can always put granular sweetener in there to make it powdered.
Denise says
Great idea. Will try that and let you know how they turn out.
Brandy Peters says
I didn't have almond butter so I used regular peanut butter. Also, I didn't have chocolate chips so I subbed walnuts in a batch and unsweetened coconut in a batch! Very tasty! Thanks for an easy recipe that's easy to adapt.
Alicia says
I am planning on making these tomorrow. I don't have SF chocolate chips either and this is such an awesome idea!!
Barbara says
Okay. All you have to do is add the web address into my fitness pal and it gives you the nutritional value!!
Alicia says
These look awesome! I don't have any pb powder on hand - do you think I could use whey protein powder in its place?
Peace Love and Low Carb says
Honestly, I think you could just leave it out altogether and they would still turn out. That being said, I think protein powder would work awesome also.
Susan says
Is there anything else I could use besides almond butter? Thanks!
Peace Love and Low Carb says
I've seen a couple people make it with peanut butter and they really liked them.
Renee says
Hi Kendra,
I mixed up the batter using my own almond butter, PB2 with cacao powder and everything else the same. The batter was pretty loose...we live in a high altitude part of the country. Do you think that might be the reason? You said the batter was pretty stiff but mine wasn't. I added a couple tablespoons of almond flour but that made the texture a little more grainy. Also put the batter in the fridge to try and harden it a bit for more stiffness. What do you think my problem might be? Thank you for the freebie and I can look up my own nutrient info 😛
Peace Love and Low Carb says
It could be altitude or it could be a runnier almond butter. I have noticed a lot of inconsistencies in the thickness of natural nut butters. Mine was on the thicker side. I have made it with the almond butter from Costco and also from Trader Joes and got the same results from both brands
Renee says
I just made them...really liked the texture and chocolate flavor...they weren't quite as sweet as I'd like so I'll add more sweetner next time but there WILL BE A NEXT TIME!!! I think even hubby will eat these with me and he's ridiculous to please in the sweet low carb department. Thanks for taking the time to make these and share the recipe for free <3
Tonya says
I made them this morning and had a similar result. I actually had an oily residue on my hand, so I’m guessing it was the almond butter that I selected. I also substituted stevia because I don’t tolerate sugar alcohols at all and thought that might have thrown it off. In any case, thank you for sharing your recipes with us! This is the first one that hasn’t turned out perfectly, so I’m sure it’s something on my end of things.
Anita says
Kyndra, thank you for everything you do and each delicious recipe you spend hours on that we can access for free. It doesn't matter if you post the nutritional info or not. What you do is much appreciated!!!! Keep doing you and know that all the time and effort you spend does not go unnoticed. ❤️
Peace Love and Low Carb says
Thank you so much!
Sonja says
If i use chopped 90% dark chocolate instead of the sugar- free chips, should i add more sweetener? I cannot find those chips anywhere but amazon, and haven't taken the leap to buy them yet. ????
Thank you for all the awesome recipes! Your blog is one of my favorites to visit.
Peace Love and Low Carb says
You could always just leave them out altogether. But yes, if using 90% dark chocolate, I would definitely increase the sweetener a bit. Another place I like to get sugar free dark chocolate chips is on LC Food Co website. You can get a larger bag and they are typically less expensive
K says
If you have a Whole Foods, they sell Lily's brand that are really yummy! ????
Karen says
Wegmans carries Lily's chocolate chips as well
PSoeldner says
Just made these. They are amazing! I made 24 cookies instead of 12 and they're still a really good-sized cookie!