The chocolate chip cookie is more than just a delicious treat, it can be a necessity in life – at least my life. Making cookie dough, the smell as they bake, tasting them while they are still warm and fresh, there is a nostalgic aura involved with cookies that nobody wants to miss out on.
This keto chocolate chip cookie recipe hits all the right notes while keeping you on track with your macros. Low in carbs and sugar, you can rest easy as you and your family enjoy this treat after dinner or any time you are craving something sweet.
The Keto All-Purpose Flour: Almond Flour
This low carb chocolate chip cookie uses two different flours that work great for a keto diet. As you begin to explore with ingredients you will find that there are many options to replace flour in recipes like this one and more.
Almond flour is the most popular and recommended alternative to flour and is considered the keto all-purpose flour. Here’s why:
- As opposed to traditional flour that can carry as many as 100 grams of carbs per 1 cup, almond flour has just 8 grams of net carbs.
- There is a great flavor to this useful ingredient and it is available in most grocery stores.
- It also has the most similar texture to traditional flour, meaning you can substitute it at a 1:1 ratio.
Using Flavorful Coconut Flour
The other flour used in this cookie recipe is coconut flour. It is made with the leftover coconut meat after the moisture has been extracted for coconut oil. Therefore, when using a coconut flour you will need to increase the amount of moisture to your recipe as it will suck it up like a sponge.
Coconut flour is another great substitute to traditional flours, but with more flavor. Thankfully, if you’re not a fan of coconut flavor, the taste of coconut flour can easily be disguised when combined with stronger flavors like vanilla.
When bringing these ingredients into your kitchen pay close attention to the recommended storing techniques as almond flour should be kept refrigerated and coconut flour should be stored dry.
Fun Uses For Your Keto Chocolate Chip Cookies
Now that you can welcome cookies back into your diet it opens the door for some fun new treats. Consider using the keto-friendly cookies in these fun ways:
- Put a delicious keto ice cream recipe to good use by making ice cream sandwiches.
- Crumble the cookies and layer the cookies, some strawberries, and coconut whipped cream for a tasty parfait.
- Cut the cookies into squares and gently pan-fry them in butter or ghee. Now you have cookie “croutons” to top off your pudding when you need to impress.
We’ve made America’s classic cookie keto-friendly.
- Preheat oven to 375 F(190 C).
- Combine the almond flour, coconut flour, baking soda and pinch of salt in a large bowl. Add the sweetener and stir well to combine.
- In a separate bowl, whisk together the egg, vanilla extract, melted ghee and almond milk. Add the wet mixture to the dry mixture and form into a dough.
- Carefully stir in the chocolate chips.
- Portion the dough into 1.2oz (35g) balls of dough and flatten and shape into cookies.
- Place onto a baking tray lined with parchment paper. The cookies will spread when baking, so leave enough space between each cookie.
- Bake for 8-10 min, then remove and allow to cool for 15 minutes.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 cookie per serving
- Calories: 195
- Sugar: 1 g
- Fat: 15 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g