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!
Karley says
Can you use coconut sugar in place of whatever that processed sounding sweetener is?
Peace Love and Low Carb says
It is a natural sweetener. But you can use whatever you choose.
Kristin says
Thanks for this recipe! I’m not a huge fan of dark chocolate so I cut up a Lily’s milk chocolate bar and made chocolate chunk cookies. I must have baked them too long tho because they were more cake like than cookie. I didn’t read the comments before I made them so now I know the secret is to make sure to take them out at 10 minutes and squish them down a little. Next time I make them I’ll do that. Still a great flavour. My non-Keto husband approves. A little whip cream and sliced strawberries on top and it was like my own little chocolate cake!
Stacey says
I have a huge sweet tooth and have really been missing all of the cookies and cakes I used to eat and most low carb treats just don't cut it for me. I made these cookies today and I will definitely be making them again. Someone described them as whoopie pies and I would say that is the best description; they were nice and soft and chocolatey. I baked them for 12mins and flattened them a little when they came out and they tasted yummy. I think they could be a little sweeter and have more chocolate chips or pieces in them but other than that this is a very good recipe.
Thank you.
Tanya says
Holy smokes! These totally worked for me! I followed your recipe exactly, only running the erythritol through the blender real quick just in case the cooling thing was a thing 🙂 They puffed up better than most non-diet cookies and completely satisfied the cookie/chocolate/dessert craving! Only downside is that they tasted good enough that I could really overdo it if not careful! Next time I will probably ration the chocolate chips evenly among cookie balls before baking to ensure each has a fair amount so the calorie/carb count per cookie is dialed in. The dough is thick enough that the chips could be anywhere! Thank you very much for a delightful recipe!
Jenny says
These are delicious! They're just like a brownie cookie! I will definitely be making these all the time! Thanks! I can't wait to get your cookbook in my hands!
Peace Love and Low Carb says
Thanks so much. So happy you liked them.
Julie Baldi says
I added some walnuts to mine and they were over the top delicious!
Shelby says
I just made these and they are the best Keto cookie I've made so far! My almond butter is from Trader Joe's and it is not as stiff as yours looked, but that just made them scoopable! I think Grumpy is going to love these, they are our lunchbox treat for the week! I tried flattening my cookies at the 10 minute mark like you, but they just puffed back up on me, so I flattened them slightly more when they came out of the oven. THANK you for making our week this week a little tastier 🙂
Shelby says
I came back to tell you that last night Grumpy told me these were the best cookie I've made to date since we have started the Keto diet. Thought you might like to know!
Sandy Read says
too make this dairy free - can I sub out the butter with coconut oil??
Peace Love and Low Carb says
Sure. That should work just fine
Sarah says
I just made these and the batter came out really sticky.. not thick at all. Did I do something wrong?
Peace Love and Low Carb says
I would guess it has to do with the type of almond butter used. Some are thicker than others. It should still bake up well though.
Leesa Inman says
It's stickier than a normal cookie dough. I would compare it to a thick brownie batter. I used a cookie scoop for mine and they were amazing.
Toni says
Thank you for creating and sharing this delicious
recipe.. The cookies turned out wonderful and are truly a little taste of heaven.
Peace Love and Low Carb says
So happy you enjoyed them. Thank you so much for taking the time to come back and tell me.