Chocolate Chip Cookies – Keto, Low Carb & Gluten Free

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

These are hands down, the BEST low carb chocolate chip cookies I’ve ever had!  They are nice and chewy and as they cool, the edges crisp up beautifully!  I use combination of Brown Swerve and Swerve Confectioners, which gives them the perfect amount of sweetness and flavor that you can only get from a brown sugar substitute.  I sprinkle a generous amount of Lily’s dark chocolate chips and bake away!

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Ingredients

1 1/4 cups super fine almond flour

1 tablespoon Oat Fiber (see note below)

2/3 cup Lily’s Chocolate Chips (or other sugar-free chips)

1/2 cup grass-fed butter, at room temperature

1 large egg

1/4 cup swerve confectioners

1/2 cup Brown Swerve

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

2 teaspoons pure vanilla extract

Preparation

Preheat oven to 325F.

Whisk all the dry ingredients in a bowl to combine.

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.  

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Mix in the remaining ingredients (except the chocolate chips) and continue to mix.  

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Mix in the dry ingredients, then fold in the chocolate chips, by hand.  And yes, I like a lot of chips in my cookies!

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Using a small cookie scoop or melon baller, scoop out the dough onto 2 baking sheets lined with parchment paper or a Silpat.  

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Gently press down to flatten them out a little.  Be sure to leave room between them, because they will spread some.  

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Bake for 15-17 minutes or until lightly golden and the edges are a little darker.   Mine took exactly 15 minutes. 

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Allow these chocolate chip cookies to cool completely (at least 30 minutes) on a cooling rack, so the edges crisp up properly.  They will be soft at first, but they will firm up and hold together perfectly once you let them cool.

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

I was able to get 26 chocolate chip cookies that are 3″ in diameter (once baked).  And yes, I ate two of them before I even took the pics.  That is how good they are!!  

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

You can make these chocolate chip cookies whatever size you like, but you will just have to adjust the baking time accordingly.

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Store leftovers in an airtight container.

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free

Makes 26 Cookies / Serving Size 1 Cookie

Macros: Fat 7 grams – Protein1  gram – Carbs (net) 1 gram


 

Chocolate Chip Cookies - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
These are hands down, the BEST low carb chocolate chip cookies I've ever had!  They are nice and chewy and as they cool, the edges crisp up beautifully!  I use combination of Brown Swerve and Swerve Confectioners, which gives them the perfect amount of sweetness and flavor that you can only get from a brown sugar substitute.  I sprinkle a generous amount of Lily's dark chocolate chips and bake away!
Course: Dessert
Servings: 26
Ingredients
  • 1 1/4 cups  super fine almond flour
  • 1 tablespoon  Oat Fiber  see note below
  • 2/3 cup Lily's Chocolate Chips (or other sugar-free chips)
  • 1/2 cup grass-fed butter at room temperature
  • 1 large egg
  • 1/4 cup  swerve confectioners
  • 1/2 cup Brown Swerve
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons  pure vanilla extract
Preparation
  1. Preheat oven to 325F.
  2. Add all the dry ingredients to a bowl and whisk to combine. Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.

  3. Add in the remaining ingredients (except the chocolate chips) and continue to  mix.  Mix in the dry ingredients, then fold in the chocolate chips, by hand.

  4. Using a small cookie scoop or melon baller, scoop out the dough onto 2  baking sheets lined with parchment paper or a Silpat.  Gently press down to flatten them out a little.  Be sure to leave room between them because they will spread some.  Bake for 15-17 minutes or until lightly golden and the edges are a little darker.  Mine took exactly 15 minutes.

  5. Allow to cool completely (at least 30 minutes) on a cooling rack, so the edges crisp up properly.  They will be soft at first, but they will firm up and hold together perfectly once you let them cool. Store leftovers in an airtight container.  I was able to get 26 cookies that are 3" in diameter (once baked).

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

Leave a Reply

avatar

  Subscribe  
Notify of