Chocolatey goodness fills these soft baked cookies that are easy to make, Keto friendly and gluten-free!
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When you’re craving something sweet, is there anything better than a warm chocolate chip cookie? I think the answer is yes, a DOUBLE chocolate chip cookie!
These Keto double chocolate chip cookies are similar to this chocolate chip cookie recipe, but with a few changes with the addition of unsweetened cocoa powder.
And though they are not crunchy like the chocolate chip cookies, 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 real low carb treat!
Ingredients for Double Chocolate Chip Low Carb Cookies
- Super fine almond flour
- Oat Fiber
- Unsweetened cocoa powder
- Lily’s Chocolate Chips
- Grass-fed butter
- Egg
- Swerve confectioners
- Brown Swerve
- Baking powder
- Ground cinnamon
- Pure vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Keto Double Chocolate Chip Cookies
Whisk all the dry ingredients in a bowl to combine.
Add the room temp butter, brown Swerve and Swerve confectioners to a separate bowl and mix using a hand mixer until well combined.
Mix the wet and dry ingredients together (except the chocolate chips) and continue to mix until well combined.
Fold in the chocolate chips, by hand to the dough mixture. Cover with plastic wrap and chill the dough for 30 minutes in the refrigerator.
In the meantime, be preheating your 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 the Keto chocolate chip cookie dough balls 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.
And even though your house will smell like heaven with the aroma of these little chocolate morsels, resist the temptation and allow the cookies to cool on the cookie sheet for 10 minutes before moving them to a cooling rack, otherwise they could break apart.
Allow them to finish cooling for 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.
The batch make 30 cookies total, but if you want to make them larger or smaller you certainly can, just be sure to adjust the cooking time either way.
FAQs for the Best Chocolate Chip Keto Cookies
- Can I use coconut flour in this recipe? Unfortunately, in this recipe, coconut flour is too absorbent and does not substitute well.
- Can I substitute coconut oil for the butter? Using coconut oil in this low carb cookie recipe will result in them melting too quickly in the oven which will make them flatten out too much.
- Why did my Keto chocolate chip cookies fall apart? The key to baking with almond flour, is allowing the cookies to cool for a while before transferring them to a cooling rack. Almond flour renders a more delicate cookie than when made with regular flour.
- Can I freeze leftover Keto cookies? These cookies freeze perfectly. Place them on a sheet pan for an hour, them place them in a air tight container or a zip lock bag and place in the freezer.
- What if I don’t have chocolate chips? You can always use any sugar free chocolate bar. Just chop it up into small chip sized chunks.
- You can also use sugar free white chocolate chips in the recipe as well.
- What can I do with overbaked cookies? Everyone has made this mistake. No worries, as long as they are not burned, you can crumble them over this chocolate vanilla ice cream or serve them over this chocolate avocado mousse.
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.
More Keto and Low Carb Recipes Using Oat Fiber
- Fluffy Pumpkin Pancakes
- Pumpkin Donuts
- Tiramisu Pancakes
- Lemon Meringue Cupcakes
- Blueberry Lemon Muffins
- Pumpkin Cupcakes
- Cheddar Jalapeño “Cornbread”
- Lemon Poppy Mini Bundt Cakes
- 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
- Chocolate Chip Cookies
- Salted Caramelized Chocolate Brownies
- Chocolate Dipped Shortbread Cookies
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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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