The most delicious easy and chewy chocolate chip cookies suitable for low-carb and keto diet

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Easy and delicious, these chocolate chip cookies are the perfect low-carb sweet treat for kids and adults!

Everyone loves the nice, chewy texture and the wonderful taste, even people not following a keto diet.

What ingredients you need

These cookies are made with both coconut flour and almond flour: the two best substitutes for wheat in a low-carb diet.

Why both? Because the taste and the texture created by the two of them combined is really pleasant: not excessively nutty and also chewy.

In addition you need eggs and butter, like in the regular chocolate chip cookies. But in this recipe the main role of the eggs is to add extra liquid for the highly hygroscopic coconut flour.

We also need baking powder, erythritol and vanilla extract. And, of course sugar-free chocolate chips.

You can find the complete ingredient list and quantities below the post, in the recipe card!

How to make the dough

The preparation of this recipe is very simple and straight forward. Even a child can make them!

First you need to whisk the melted butter with the erythritol.
Then add the eggs and the vanilla. Keep whisking.
Gradually add the dry ingredients. Make a dough, using a wooden spoon.
At the end fold the chocolate chips into the dough.

Baking tips

The baking is the most essential part for the success of these cookies. Don't underestimate it!

It is imperative to cool the dough for about an hour before baking.
Then create small balls with your hands and flatten them. You need to do this because the dough made with coconut and almond flour won't spread the same way as the wheat.
Bake first 5 minutes with the oven set to top baking only and another 10 minutes with regular baking (top and bottom, no fan). This is very important because if you bake the cookies just as normal, the tops will be still unbaked while the bottoms will be already dark brown.
Alternatively you can adjust the rack at the upper side of the oven and bake top and bottom from the start. If you choose this way and your cookies still seem brown at the bottoms and too soft on the top, don't hesitate to switch to top baking only at some point.
That way your cookies will become nice and chewy!

Substitutions

I used chocolate chips sweetened with erythritol. But there are other options too.

You can break a chocolate block into chunks which would result in wonderfully uneven chocolate pieces blending nicely into the dough!
Just make sure your chocolate is with at least 80% cocoa content, in case you follow a keto diet. Otherwise you can use other kinds of chocolate block or chips you like.
In addition you can make the cookies without coconut flour. Use 1 ¾ cups or 210 g almond flour in this case.
You can use a different granulated low-carb sweetener instead of erythritol. But I wouldn't recommend a liquid or a low volume sweetener such as stevia for this recipe because it will change the wet and dry ingredient balance of the dough.

Special tip

Beware that the different brands coconut and almond flour might vary in terms of fat or fibre content. Therefore you may need slightly more or less of them for the recipe. Therefore add them slowly and carefully and allow the dough to absorb the coconut flour before adding more of it.

Storing

Store the cookies in airtight container for 5-7 days. In the summer it might be better to store them in the fridge.

These cookies are freezer friendly: freeze them in airtight containers for up to 3 months.

a child holding a piece of cookie next to a plate with more

I am sure you will love this keto cookies recipe. So far they are the best low-carb cookies that I have tried!

Please let me know in the comments if you prepared them! I would love to know how they went!

Below you will find few more low-carb desserts that you may like:

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5 from 4 votes

Best Keto Chocolate Chip Cookies

The most delicious easy and chewy chocolate chip cookies suitable for low-carb and keto diet

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 30

Servings: cookies

Calories: 111kcal

Author: Daniela Lambova

Ingredients

▢ ½ cup / 100 g erythritol
▢ ⅓ cup / 50 g coconut flour, see notes
▢ ½ cup / 60 g almond flour
▢ ½ cup / 110 g butter, melted
▢ 2 large eggs, room temperature
▢ 1 teaspoon baking powder
▢ 2 teaspoon vanilla extract
▢ 4.2 oz/ 120 g sugar-free chocolate chips or crushed chocolate block, see notes

Instructions

In a bowl combine coconut flour, almond flour and baking powder. Stir very well to blend and set aside.
In a large mixing bowl whisk the melted butter and the erythritol for about a minute. Add the eggs and vanilla and whisk again for a few seconds, until smooth.
Gradually add the dry ingredients. Mix gently with a wooden spoon until absorbed in the dough.
Add also the chocolate chips/ crushed chocolate. Mix to distribute evenly into the dough.
Wrap the bowl with cling film and place it in the fridge for about an hour.
Preheat the oven to 350º F/ 180º C. Line two large baking tins with parchment paper.
Make small balls with your hand: about the size of a large walnut. Flatten them to about ¼ inch or 0,6 cm.
Bake for 5 minutes just on the top and then switch to normal baking (bottom and top, no fan) for 10 more minutes. The cookies are ready when the the tops start becoming just slightly golden and the edges are already golden brown.
Let cool for 5 minutes on the pan and then move to a wire rack to cool completely.

Notes

Store the cookies for 5-7 days in airtight containers. In the hot summer it is better to store them in the fridge.
You may need a bit more of the coconut flour (and/ or the almond flour) depending on the brand you are using.
The chocolate should have a minimum of 80% cocoa content if you are following a keto diet. Alternatively use any type of keto friendly chocolate (sweetened with erythritol, stevia, etc.).
You can substitute the erythritol with other granulated or powdered low-carb sweetener.