Keto Double Chocolate Chip Cookies

Indulge in these decadent Keto Double Chocolate Chip Cookies, perfect for satisfying your sweet tooth without the guilt. With rich cocoa and melty chocolate chips, these cookies are a low-carb, high-fat treat that's easy to make and even easier to love.

Course Desserts

Cuisine American

Keyword gluten-free cookies, keto cookies, keto double chocolate cookies, low carb chocolate chip cookies, sugar-free cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 140kcal

Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Cooling rack

Ingredients

Dry Ingredients

1 cup almond flour 112g / 4oz
¼ cup coconut flour 28g / 1oz
½ cup granulated erythritol 96g / 3.4oz
⅓ cup unsweetened cocoa powder 28g / 1oz
1 tsp baking powder 4g / 0.14oz
½ tsp xanthan gum 1.4g / 0.05oz
¼ tsp sea salt 1.5g / 0.05oz

Wet Ingredients

½ cup unsalted butter, softened 113g / 4oz
2 large eggs
1 tsp vanilla extract 5ml
½ cup sugar-free chocolate chips 85g / 3oz

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, xanthan gum, and salt until well combined.
In a separate bowl, use an electric mixer to cream the softened butter until it's light and fluffy. This should take about 2 minutes on medium speed.
Add eggs one at a time to the butter, fully incorporating each before adding the next. Then mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms. Be sure not to overmix.
Fold in the sugar-free chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheet, leaving enough space between each cookie for slight spreading.
Gently flatten each dough ball with the back of a spoon or your fingers, as keto cookies do not spread as much as traditional ones.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

Store these cookies in an airtight container for up to a week, or freeze for a longer shelf life. Allow cookies to cool completely before storing to maintain their crisp edges and chewy centers.

Nutrition