Over the years I’ve tried dozens of keto chocolate chip cookie recipes because they have always been a favorite of mine. The closest texture I had ever come to was when I was experimenting with Lupin flour.
However, the result tasted like I was eating foil textured like a cookie. I’d tried no fewer than six different name brands of sweet Lupin bean flour before I’d written it off.
One day, I got an email from the founders of Aviate Foods who claimed they had discovered a different variety of white Lupin bean flour and had seen a video I’d done frustrated with the taste. I was skeptical but agreed to try it out.
I skeptically made this recipe which I had created back when I was trying the other brands. As I finished up I cautiously took a small piece of the cookie dough to try. One small piece led to a spoonful.
With a big smile on my face, I took a scoop of cookie dough to my husband who was working on a home project. He looked at me quizzically as I handed him the spoon. (He had no idea what I was doing in the kitchen). He ate it and said, “So we’re going off keto then?”. I laughed and told him it was the Lupin flour. He didn’t believe me and insisted on seeing my recipe and the ingredients.
Next, I grabbed some of the leftover Lupin flour I had from another company (Miracle flour) and made the same recipe so we could compare them side by side. I scooped up a bit of the cookie dough made with Miracle Flour and within two seconds was running to the garbage can to spit it out. My entire mouth again tasted like I’d been chewing on foil.
What About Blood Glucose
Next, we tested these Lupin flour keto chocolate chip cookies to make sure we didn’t see any blood glucose spikes. Both of us saw a level line after eating these with no blood glucose spike. From here, we were hooked.
At the time, we were wearing continuous blood glucose monitors from Levels. If you want to learn more about Levels and skip the waiting list so you can get one faster... we have a special link that allows you to budge in line.
Tastes Like The Real Thing
Our teens, who don’t eat keto, were also hooked. If we want them to last more than a day, we have to hide the cookies from our three teens. Otherwise, the entire batch mysteriously disappears into their happy tummies.
These keto chocolate chip cookies will not only please your tastebuds, but they’ll impress your family, kids, grandkids, friends, co-workers, or whoever you decide to share these with. They will likely look at you confused if you tell them they are keto.
WARNING: Not For Peanut Allergies
Lupin flour is made from Lupin beans which are a close relative to the peanut. Therefore, if you have a peanut allergy, Lupin flour is not a good idea. If you ever take these cookies to share, make sure and put a note on the container that the cookies aren’t safe for those with peanut allergies.
Tips For Making Lupin Flour Keto Chocolate Chip Cookies
Recipe Modifications
For the best results, follow the instructions in the recipe closely and do not make any modifications. The exception to this rule is the xanthan gum. You can leave it out completely and still have good results. The finished keto chocolate chip cookie is a little softer and denser and falls apart easier than if you use the xanthan gum. The xanthan gum is a binder and helps the cookie hold together more like a traditional chocolate chip cookie.
Powder Your Sugar Substitute
The mixing time and the resting time in the recipe allow the sugar substitute you are using to dissolve so you don’t end up with a grainy finished cookie. If you want to skip the long mixing time or are mixing by hand, powder your sugar substitute before mixing it in. You can powder sugar at home by running it through a personal blender like a Magic Bullet or using a full-sized blender. A food processor works in a pinch as well.
The Best Sugar-Free Chocolate Chip Brands
Be careful when buying sugar-free chocolate chips because the big brands use sweeteners like maltitol that can undermine all your hard work and prevent you from getting the results you want. Further, maltitol tends to lead to gas and bloating as it is digested. Bathroom adventures aren’t something we want to happen to us or people we share these keto chocolate chip cookies with.
Our favorite sugar-free chocolate chips come from Lakanto. You can save 20% off your order at Lakanto with coupon code TARAKETO.
If we’re out and need to find some at a local store, we go to Whole Foods. Their store brands of sugar-free chocolate chips are sweetened with Erythritol. They are a darker and harder chocolate chip when comparing them to Lakanto and they don’t melt in your mouth quite as well. But, they are less expensive and the best option next to Lakanto.
If you know of another brand sweetened with a healthy sugar substitute, please let me know in the comments and I’ll check it out and add the recommendation to this post so others know about them.
Ingredients for Keto Chewy Chocolate Chip Cookies
Here's a list of the ingredients you'll need to make this recipe.
- lupin flour (use code TARAKETO20 for 20% off on Amazon)
- baking soda
- xanthan gum
- salt
- avocado oil
- Lakanto golden monk fruit
- egg
- vanilla
- sugar free chocolate chips (Lakanto or Whole Foods Brand)
Tutorial Video: Keto Chewy Chocolate Chip Cookies
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Ingredients
- ¾ cup Aviate Lupin Flour 74 g
- 2 Tablespoons Aviate Lupin Flour
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup avocado oil or melted coconut oil, melted butter, olive oil, MCT oil
- ½ cup Lakanto Monk Fruit Sweetener
- 1 egg large
- ½ Tablespoon vanilla
- ⅓ cup sugar free chocolate chips Lakanto or Whole Foods Brand
Instructions
- In a medium-sized bowl, stir together lupin flour, baking soda, xanthan gum, and salt. Set aside.
- In a large mixing bowl, combine together oil, allulose, and Lakanto golden monk fruit sweetener, egg, and vanilla. With your mixer, mix for 2-3 minutes to allow for the sugar substitute to dissolve. Note: skipping this step will result in a grainy cookie.
- Blend in the lupin flour mixture until a dough forms and ingredients are completely mixed together. Fold in the chocolate chips. Cover your bowl and allow the dough to rest for 10 minutes. You can also place the dough in the refrigerator and bake up to 36 hours later.
- In the meantime, with the oven rack in the middle position, heat your oven to 325 degrees.
- Line two baking sheets with parchment paper and portion dough onto the cookie sheet so they are spaced 2-3 inches apart. You should be using about 1 ½ Tablespoons of dough at a time. The cookies will flatten in the oven as they bake.
- Bake cookies one sheet at a time for 8-10 minutes or until edges are golden brown but the centers are still soft. The cookies will appear to be not yet baked. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 30 minutes. Tip: bang the cookie sheet on the counter a few times if you want a more cracked look on top.
- Once cookies are completely cooled, store in a tightly sealed container on the countertop for up to four days or in the freezer for up to three months.
Notes
Nutrition
Other Keto Recipes
Summer says
This is the closest thing to a regular chocolate chip cookie I have ever tasted using alternative ingredients. Thank you! These are delicious.
Nikki Ramos says
Thank you! Glad you like it!
Matt W says
My question is around the sweetener as well. Does the recipe call for just the brown sugar substitute or the mixture of allulose or other sweetner + the brown sugar substitute. That's a little confusing when allulose is not mentioned in the ingredients, but is mentioned in the instructions.
Also, the lupin is the initial listed + 2 tbsp?
Nikki Ramos says
You can check out the link with the updated instructions https://www.wholebodyliving.com/keto-chewy-chocolate-chip-cookies/
Alicia says
I'm so keen to try this recipe! The ingredients list 1/2 cup lakanto gold only but the notes say 1/4 cup allulose and 1/3 cup lakanto gold. Could you please advise which yields the best cookie recipe? 🙂
Anonymous says
So keen to try this recipe! The ingredients list only 1/2 cup lakanto gold but the notes say 1/4 cup allulose and 1/3 cup lakanto. Could you please advise which yields the best cookie? 🙂
Geenie says
I'm really impressed with this brand of lupin flour and this recipe. Wow! Thank you.