Here’s a delicious low-carb chocolate chip cookie recipe — soft, chewy, and perfect for keto or sugar-conscious diets. 🍪🍫
🍪 Low-Carb Chocolate Chip Cookies
Ingredients (Makes ~12–14 cookies)
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened (or coconut oil)
- ½ cup low-carb sweetener (like erythritol, monk fruit, or stevia blend)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions
- Preheat Oven
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Mix Dry Ingredients
- In a bowl, combine almond flour, coconut flour, baking soda, and salt
- Mix Wet Ingredients
- In a separate bowl, beat butter, sweetener, egg, and vanilla until smooth
- Combine
- Gradually add dry ingredients to wet ingredients
- Fold in chocolate chips
- Shape Cookies
- Scoop dough (1–2 Tbsp each) onto baking sheet
- Flatten slightly with your fingers or a fork
- Bake
- Bake 10–12 minutes until edges are lightly golden
- Let cookies cool 5 minutes on the sheet, then transfer to a wire rack
🌟 Tips for Perfect Low-Carb Cookies
- Soft Cookies: Do not overbake — they set more as they cool
- Chewy Texture: Almond flour gives chewiness; coconut flour helps absorb moisture
- Optional Add-ins: Chopped pecans, walnuts, or unsweetened coconut flakes
- Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze for longer
If you want, I can also give a keto double-chocolate version that’s fudgy and extra decadent, still low-carb.
Do you want me to share that version?