Chocolatey goodness fills these soft baked cookies that are easy to make, Keto friendly and gluten-free!
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These are similar to my chocolate chip cookies, but with a few changes of the addition of unsweetened cocoa powder. These are not crunchy like my chocolate chip cookies, but are soft baked, which is a nice change. The cocoa powder makes them rich and decadent!
These double chocolate chip cookies are super easy to whip up and are a low carb real treat!
How to Make Keto Double Chocolate Chip Cookies
Ingredients
1 1/4 cups super fine almond flour
3 tablespoons Oat Fiber (see notes)
1/2 cup unsweetened cocoa powder
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
Whisk all the dry ingredients in a bowl to combine.
Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.
Mix 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. Cover with plastic wrap and chill the dough for 30 minutes in the refrigerator.
Preheat oven to 325F.
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 12-15 minutes, mine took exactly 13 minutes. Leave the cookies on the cookie sheet for 10 minutes before moving them to a cooling rack, otherwise they could break apart.
Then allow them to cool completely (at least 30 minutes), so they can set properly. They will be soft at first, but they will firm up a little and hold together perfectly once you let them cool.
My batch made 30 cookies total. If you want to make them larger or smaller you certainly can, just be sure to adjust the cooking time either way.
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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber…
Rosemary and Kalamata Olive Focaccia
Lemon Cupcakes with Creamy Lemon Frosting
More Keto and Low Carb chocolate desserts…
Sugar-Free Nutella Chocolate Mousse
No-Bake Chocolate Raspberry Tart
Salted Caramelized Chocolate Brownies
Chocolate Dipped Shortbread Cookies
Shop my favorite products on Amazon and check out my Keto Pantry List!
Double Chocolate Chip Cookies – Keto, Low Carb & Gluten Free
INGREDIENTS
- 1 1/4 cups super fine almond flour
- 3 tablespoons Oat Fiber see notes
- 1/2 cup unsweetened cocoa powde
- r2/3 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
- Whisk all the dry ingredients in a bowl to combine.Add the butter, swerve brown and confectioners to a separate bowl and mix using a hand mixer until well combined.Mix 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. Cover with plastic wrap and chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 325F. 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 12-15 minutes, mine took exactly 13 minutes. Leave the cookies on the cookie sheet for 10 minutes before moving them to a cooling rack, otherwise they could break apart. Then allow them to cool completely (at least 30 minutes), so they can set properly.
- They will be soft at first, but they will firm up a little and hold together perfectly once you let them cool. My batch made 30 cookies total. If you want to make them larger or smaller you certainly can, just be sure to adjust the cooking time either way.
NOTES
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