Please tell me something, anything that’s better than rich, warm keto double chocolate chip cookies straight out of the oven? I’ll wait… The only thing better is knowing that low carb recipes mean healthy recipes that keep your body and lifestyle goals in sync! Yahoo!
I am a HUGE FAN of almond flour recipes, especially when it comes to low carb cookies. This almond flour chocolate chip cookies recipe is guaranteed to satisfy your inner Cookie Monster cravings!
Bookmark this recipe under low carb desserts ‘you can make this weekend’… that is if you can wait that long! Let’s get to baking!
What isn’t to love about cookies and chocolate together?! These almond flour chocolate chip cookies will turn anyone’s frown upside down and leave it there…at least until the cookie jar runs dry!
Almond flour chocolate chip cookies, how do I love thee? Let me count the ways. These heavenly cookies are:
- DELICIOUS..soft and tender, I mean, we’re talking the ultimate comfort dessert here. You need these cookies in your life!
- A gluten-free, refined sugar-free, keto friendly, grain-free and last but OF COURSE not least, low carb cookie!!!
- Quick to bake -you can whip them up in less than 30 minutes, including prep and oven time!
- Easily customizable – swap out the chocolate chips for low carb nuts of your liking or anything else that strikes your fancy!
Almond flour cookies are easy to make and even EASIER to eat! Here’s what you need to know before getting started:
Here’s the rundown on a few of the other ingredients for these healthy cookies, plus some of my fave recommendations:
Almond Flour – Bob’s Red Mill, Costco Brand or Trader Joe’s Brand are the best in my opinion, as they’re all super fine-grained, which prevents low carb baked goods from becoming too dense.
The 411 on almond flour: It’s made from blanched almonds that are ground into a fine powder similar to traditional flour BUT boosted with the nutritional extras of omega-6’s, protein, vitamin E, fiber and low in carbs (obvi!)! Spoiler alert: it tastes like almonds!
Cocoa Powder – stick with dutch process for a less bitter alternative to regular cocoa powder.
Xanthan Gum – a popular food additive that’s low carb and used as a thickener and/or stabilizer. It’s a common ingredient in gluten-free baking/cooking because it mimics the elasticity and fluffiness that gluten provides in traditional baked goods.
Granular Erythritol – a fantastic sugar-free, natural tasting sweetener that’s 95% less caloric than table sugar!
Brown Erythritol – A low carb substitute for traditional brown sugar
There are hardly any cooking tips for these almond flour cookies since they’re SO easy to whip up! But I’d like to point out one thing you can do to achieve the exact cookie you’re craving…
Fluffy vs. cake-y cookies – for fluffier cookies, place the dough on the baking sheet in a ball. For crispier cookies, pre-flatten the ball into a disc before placing it on your baking sheet.
Store (and hide!) these keto snacks babies in the fridge in an airtight container or in a cookie jar.
Can You Freeze Them?
Yes! There’s nothing more luxurious than freezing cookies so that you can take out one later (or two…or three) to eat individually! I like to bake more than I need and freeze half to enjoy later.
It’s also always the perfect healthy desserts to have “on hand” for last-minute guests or a midnight treat!
Like all my healthy recipes, you aren’t stuck with only one way to make these almond flour cookies. Keep reading and discover recipe variations to customize your ultimate dream cookie orrrrrr use what you already have…
- Turn these into a keto no bake cookies. I would skip the egg and add a nut butter (like peanut butter… PB and chocolate are the best combo in my opinion) to my keto double chocolate chip cookies recipe.
- Top these with frosting! Add some amazing refined sugar-free frosting on these almond flour chocolate chip cookies and instantly convert them into keto sugar cookies! Either one of these low carb sweet snacks will blow ya mind! Give them a whirl!
- Turn these into a breakfast cookie. To make these keto breakfast cookies, sub the chocolate out (only if you want to but why would you?!) and add any of the following: goji berries, coconut flakes, pumpkin seeds, peanut butter (or any low carb nut butter), keto nuts (like almonds, macadamias, pistachios, etc.) and cinnamon (spices are your friends- nutmeg, ginger, etc!).
- Use different kinds of chocolate. Chocolate lovers unite! Add your go-to, whether it’s low carb dark chocolate or keto white chocolate!
Bring one of these healthy desserts to your next party or gathering:
Keto Double Chocolate Chip CookiesPrint Recipe Pin Recipe
- 3/4 Cup + 2 Tablespoons Almond Flour
- 6 Tablespoons Cocoa Powder dutch process
- 1/2 Teaspoon Xanthan Gum
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup (1 stick) Unsalted Butter softened
- 1/4 Cup + 2 Tablespoons Swerve or Lakanto (see sweetener notes below)
- 1/4 Cup + 2 Tablespoons Golden Swerve or Lakanto (see sweetener notes below) packed
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 3.5 Ounce Keto Chocolate broken into small pieces
- 1 Cup Coconut flaked + unsweetened. Swap with any nut you're craving.
- Preheat oven to 375 F.
- Combine almond flour (3/4 cup + 2 Tablespoons), cocoa powder (6 tablespoons), xanthan gum (1/2 teaspoon), baking soda (1/2 teaspoon) and salt (1/4 teaspoon) together in a large bowl.
- In a second bowl, combine softened butter (1/2 Cup), granulated erythritol (1/4 Cup + 2 Tablespoons), brown erythritol (1/4 Cup + 2 Tablespoons) and vanilla extract (1 teaspoon) with an electric mixer.
- Mix in eggs (2).
- Slowly add the flour combo.
- Stir in chocolate (3.5 Ounces), and coconut (1 cup) (if using).
- Scoop the dough with a Tablespoon onto your baking sheet.
- Bake in preheated oven for 10-12 minutes.
- Allow your cookies to cool on the baking sheet for about 10 minutes before moving them.* Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- The butter will need to cool before the cookies are mobile. If you move them too soon they'll fall apart.
- Nutritional Information:
- Nutritional information was calculated using Lily's Dark Chocolate Bar. The nutritional information will vary depending on the chocolate you use.
- If you're using Lily's Dark Chocolate, there are 5g sugar alcohols per cookie (this includes the erythritol sugar alcohols), which means there are 2g NET carbs per cookie.
- This information is based on 1 cookie, if you make 30 cookies using this recipe: