A good chocolate chip cookie is moist and chewy, with crisp edges and deep toffee and butterscotch notes. To mimic that keto-style, we swapped in almond flour for a tender crumb, coconut flour for its high absorbency power to bind the cookies together, and xanthan gum for structure. In initial testing, our cookies baked up flat and greasy, but adding baking powder and baking soda helped them rise more. The lack of starch meant the dough needed more time to hydrate and soften, so we rested it for 30 minutes. This gave the sweetener time to dissolve, leading to faster caramelization in the oven.
Melting the butter and adding almond butter resulted in cookies with the right chewy texture, crisp edges, and a complex, toffee-like flavor. Cookies continue to firm up as they cool so we bake them till just golden brown and set, but still soft in the center. This recipe yields two fully baked cookies and 14 frozen dough disks for later baking. Feel free to add up to six more dough disks, spaced evenly apart, to the baking sheet in step 3, if desired, and increase baking time to 12 to 14 minutes. Erythritol is our preferred low-carb sweetener here; you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions.
Jump to RecipeInstructions :
- Whisk almond flour, coconut flour, baking powder, baking soda, xanthan gum, if using, and salt together in bowl. Whisk erythritol, melted butter, almond butter, eggs, and vanilla in large bowl until well combined. Stir flour mixture into erythritol mixture until just combined, then fold in chocolate chips. Cover and let dough rest at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Divide dough into 16 portions, about 2 tablespoons each, and roll into balls using your hands. Arrange 14 balls on 1 prepared sheet spaced 2 inches apart. Using damp fingers, flatten dough balls until 3 inches in diameter. Freeze dough disks until firm, about 1 hour, then transfer to zipper-lock bag and return to freezer.
- Meanwhile, arrange remaining 2 dough balls on second sheet and press into 3-inch disks. Bake until light golden brown and edges have begun to set but centers are still soft, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet. Serve.
Chocolate Chip Cookies
Ingredients
- 1 cup 4 ounces blanched, finely ground almond flour
- ¼ cup 1 ounce coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum optional
- ¼ teaspoon table salt
- ½ cup 3½ ounces granulated erythritol
- 6 tablespoons unsalted butter melted and cooled
- ¼ cup creamy almond butter
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 cup 6 ounces sugar-free dark chocolate chips
Instructions
- Whisk almond flour, coconut flour, baking powder, baking soda, xanthan gum, if using, and salt together in bowl. Whisk erythritol, melted butter, almond butter, eggs, and vanilla in large bowl until well combined. Stir flour mixture into erythritol mixture until just combined, then fold in chocolate chips. Cover and let dough rest at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Divide dough into 16 portions, about 2 tablespoons each, and roll into balls using your hands. Arrange 14 balls on 1 prepared sheet spaced 2 inches apart. Using damp fingers, flatten dough balls until 3 inches in diameter. Freeze dough disks until firm, about 1 hour, then transfer to zipper-lock bag and return to freezer.
- Meanwhile, arrange remaining 2 dough balls on second sheet and press into 3-inch disks. Bake until light golden brown and edges have begun to set but centers are still soft, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet. Serve.