Perfect keto chocolate chip cookies should have a cakey texture and just the right rippled appearance on top.
To make this happen, I used a combination of almond flour and coconut flour.
Then, I used two secret weapons.
Now I'm going to spoil the secret…
Secret Weapon #1: Bocha Sweet
Bocha Sweet is my first secret weapon in these keto chocolate chip cookies. It's a super-food zero calorie sweetener made from a Japanese pumpkin called the kabocha pumpkin.
Even better, it tastes very similar to real sugar and doesn't have a thin or metallic aftertaste. If I'm going to go to all the work of baking these keto chocolate chip cookies, I want it to taste good. So, I reach for my Bocha Sweet. If you haven't already, you've got to try this stuff!
Secret Weapon #2: Nut Butter
Nut butter added the perfect texture to these keto chocolate chip cookies and really rounded out the macros perfectly.
In this recipe, I've used macadamia nut butter. You can use any nut butter you wish to. Just keep an eye on the carb content and hidden added sugars when you purchase your nut butter. Keep a close eye on that ingredients list!
Here's a few great nut butter options for your keto chocolate chip cookies:
A close up…. so good!
Substitutions For Keto Chocolate Chip Cookies
Flour Substitutions
I have bad news.
When you bake Keto, substituting flours, specifically coconut flour, doesn't work.
Do not attempt to substitute almond flour for coconut flour or coconut flour for almond flour in these keto chocolate chip cookies.
Why?
Coconut flour is highly absorbent. 1 cup of normal flour converts to a mere 1/4 cup of coconut flour. Then, there's a few other adjustments you'll need to make with eggs and liquids.
[cp_modal display=”inline” id=”cp_id_7e7f5″]
Nut Butter Substitutions
You can substitute other nut butters. Any nut butter will work in this keto chocolate chip cookie recipe. Note the carb count on the nut butter you use. The nutrition facts on this post are for macadamia nut butter which has a very low carb count.
Oil Substitutions
You can substitute other vegetable oils. I recommend using olive oil or walnut oil as an alternative to the avocado oil.
Tutorial Video: Keto Chocolate Chip Cookies
Check out my YouTube channel “Tara's Keto Kitchen”!
I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
[cp_modal display=”inline” id=”cp_id_a2e65″][/cp_modal]
What About Chocolate Chips?
I made my own chocolate chips because they are SO easy to make with a little know how. Here's my recipe:
You can also use these keto-friendly pre-made chocolate chips:
Low Carb Chocolate Chip Cookies
Macros 86% Fat ~ 5.5% Net Carb ~ 6.5% Protein
Ingredients
- 1 ⅓ Cup Almond Flour 149g (Superfine)
- 3 Tbsp Coconut Flour 22g
- 1 Cup Bocha Sweet
- ½ Cup Macadamia Nut Butter
- ½ Cup Avocado Oil
- 2 Large Eggs -or- 3 medium eggs
- 1 ½ Tsp Pure Vanilla Extract
- ¼ Tsp Butter Flavor optional
- ½ Tsp Salt
- ½ Tsp Baking Soda
- ¼ Tsp Xanthan Gum
Instructions
- Preheat your oven to 350 degrees (325 degrees if you are using a convection oven)
- Prepare your baking sheets by lining with parchment paper or lightly greasing them.
- In a medium sized mixing bowl, combine Avocado Oil and Bocha Sweet and cream together on medium-high speed for 2 minutes.
- Add eggs, vanilla extract, butter extract and macadamia nut butter and cream together on medium speed for 1 minute
- Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!
- Mix in chocolate chunks.
- Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
- Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
- Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
- Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)
Nutrition
Other Keto Recipes
Leave a Reply