Keto Chocolate Chip Cookies: Carb Content And Nutrition Facts

Chocolate chip cookies are a delicious treat, but for those on a keto diet, the carb count can be a concern. The good news is that there are keto-friendly chocolate chip cookie recipes available, and some store-bought options as well. For example, one recipe for keto chocolate chip cookies has just about 1 net carb per cookie, while another recipe has 1.1 net carbs per cookie. These cookies are made with alternative ingredients like almond flour, sugar substitutes, and sugar-free chocolate chips to keep the carb count low. Store-bought reduced-fat chocolate chip cookies may have a higher carb count, with around 20.2 net carbs per 3 medium-sized cookies. So, if you're watching your carb intake, homemade keto chocolate chip cookies are a better option.

Keto chocolate chip cookies with less than 1 net carb

If you're looking for a low-carb treat, look no further than these keto chocolate chip cookies! With less than 1 net carb per cookie, you can satisfy your sweet tooth without compromising your diet. These cookies are so delicious that you won't even realize they're keto-friendly.

Here's a step-by-step guide to making these tasty treats:

Ingredients:

• Almond flour
• Baking soda and salt
• Unsalted butter
• Golden monk fruit sweetener or other sugar substitute
• Vanilla extract
• Egg
• Sugar-free chocolate chips (such as Lily's)
• Pecans or other nuts of your choice (optional)

Instructions:

• Combine almond flour, baking soda, and salt in a small bowl. Set aside.
• In a stand mixer bowl, beat butter, sweetener, and vanilla extract until creamy.
• Add the egg and beat until well combined.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
• Fold in chocolate chips and pecans (if using).
• Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with a silicone baking sheet or spray with cooking spray.
• Drop the chilled cookie dough onto the prepared baking sheet using a small cookie scoop or ice cream scoop.
• Bake for 7-9 minutes or until golden brown. Do not overbake!
• Allow the cookies to cool completely before removing them from the pan.

These keto chocolate chip cookies are best enjoyed fresh, but you can also store them in an airtight container for up to 3 days at room temperature, about a week in the fridge, or up to 3 months in the freezer. So, go ahead and indulge in these delicious keto treats without any guilt!

The best keto chocolate chip cookies

Overview

These keto chocolate chip cookies are the perfect treat for anyone looking for a low-carb option that doesn't compromise on taste. With just 1.1 net carbs per cookie, you can satisfy your sweet tooth without derailing your diet. The cookies are soft and chewy, with crisp edges and a tender interior. Packed with dark chocolate and pecans, they will leave you wondering why you ever bothered with traditional high-carb cookies.

Ingredients

• Almond flour – The star ingredient that gives these cookies their low-carb status. It is crucial to use almond flour and not coconut flour, as the latter will affect the texture and taste.
• Baking soda and salt – Essential for leavening, providing lift, and ensuring the perfect cookie texture.
• Unsalted butter – The base of any good cookie dough, providing richness and flavour.
• Golden monk fruit sweetener – A sugar substitute that adds sweetness without the carbs. You can also use a brown sugar substitute like Swerve or Splenda.
• Vanilla extract and egg – For that classic cookie flavour and to help bind the dough.
• Sugar-free chocolate chips – Lily's dark chocolate chips are recommended, but feel free to use semi-sweet, white chocolate, or any other sugar-free variety you prefer.
• Pecans – These add a nice crunch and a dose of fibre, but feel free to leave them out or substitute with your favourite nut.

Method

• Make the dough – In a small bowl, mix together the almond flour, baking soda, baking powder, and salt. Set aside. In a stand mixer bowl, beat the butter, sweetener, and vanilla extract until creamy. Add the egg and beat until combined. Slowly add the flour mixture, allowing it to form a dough. Fold in the chocolate chips and pecans.
• Chill the dough – Place the dough in the fridge for at least 30 minutes. Chilling is essential to allow the flour to absorb moisture and for the butter to resolidify, ensuring your cookies don't spread too much during baking.
• Bake the cookies – Preheat your oven to 350 degrees Fahrenheit. Line a baking pan with a silicone baking sheet or spray it with cooking spray to prevent sticking. Scoop the chilled cookie dough onto the baking sheet, spacing them evenly. Bake for 7-9 minutes or until golden brown and lightly set. For an extra touch, sprinkle some sea salt on top.
• Storage – These cookies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or in the freezer for up to 3 months.

Tips and Tricks

• If you're short on time and can't wait for the dough to chill, try these keto sheet pan cookies or this keto skillet cookie recipe, which don't require chilling.
• For a giant, bakery-style cookie, try this chewy gluten-free chocolate chip cookie recipe, which also works great with sugar substitutes.
• Get creative with your mix-ins! Try semi-sweet or white chocolate, macadamia nuts, walnuts, or any other sugar-free ingredients you desire.
• For a dairy-free option, try using a dairy-free butter substitute.
• If you're not a fan of nuts, simply leave them out or substitute with more chocolate chips!

Ingredients for keto chocolate chip cookies

To make keto chocolate chip cookies, you will need the following ingredients:

• Almond flour
• Baking soda
• Salt
• Unsalted butter
• Golden monk fruit or a sugar substitute
• Vanilla extract
• Egg
• Sugar-free chocolate chips
• Pecans or other nuts (optional)

The exact quantities of each ingredient will depend on the specific recipe you are following and the number of cookies you want to make. However, as a general guide, you will typically need around 1-2 cups of almond flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 cup of butter, 3/4 cup of sweetener, 1 teaspoon of vanilla extract, 1 egg, 1 cup of chocolate chips, and 1/2 cup of chopped pecans or other nuts (if desired).

It is important to note that the type of sweetener and chocolate chips used can significantly impact the carb count of the final product. Sugar substitutes like golden monk fruit or Swerve/Splenda and sugar-free chocolate chips are ideal for keeping the carb count low. Additionally, you can experiment with different nuts or omit them altogether to suit your taste preferences.

When preparing the cookie dough, it is crucial to mix the dry ingredients (almond flour, baking soda, and salt) in a separate bowl before incorporating them into the wet mixture. This ensures that the dry ingredients are evenly distributed throughout the dough. Chilling the dough before baking is also essential, as it helps the cookies retain their shape and prevents them from spreading too much in the oven.

By following a well-tested keto chocolate chip cookie recipe and using the right ingredients, you can indulge in delicious, low-carb cookies that satisfy your sweet tooth without compromising your keto diet.

How to make keto chocolate chip cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon xanthan gum (optional)
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup golden monkfruit sweetener (red package)
• 1 teaspoon vanilla extract
• 1 cup sugar-free chocolate chips
• 1/2 cup chopped pecans

Instructions:

• Preheat your oven to 350 degrees Fahrenheit.
• In a small bowl, combine the almond flour, baking soda, baking powder, salt, and xanthan gum (if using). Set aside.
• In a stand mixer bowl, beat the butter, monkfruit sweetener, and vanilla extract until creamy.
• Add the egg and beat the mixture on low speed.
• Gradually pour in the almond flour mixture and beat on low speed until combined.
• Mix in the chocolate chips and chopped nuts.
• Chill the mixture for 20-30 minutes until the butter is solid.
• Using a small cookie or ice cream scoop, drop the cookies onto a silicone-lined baking sheet (or a lightly greased baking sheet) spaced evenly apart.
• Bake for 7-9 minutes or until golden brown and lightly set. Do not overbake! If desired, sprinkle sea salt on top.
• Allow the cookies to cool completely before removing them from the pan.

Note: Chilling the mixture is essential. If you skip this step, your cookies will spread and not be soft and chewy.

Storing keto chocolate chip cookies

There are a few different ways to freeze these cookies. You can wrap the cookie dough in several layers of plastic wrap, then store it in a freezer bag for up to 3 months before thawing overnight in the fridge, scooping, and baking. You can also freeze the dough after scooping it into individual cookies. Place the scooped cookie dough in a single layer on a plate or baking sheet and freeze for 2-4 hours. Once the scoops are solid, toss them into a freezer bag and use within 2-3 months. You can also freeze the cookies after they have been baked and cooled. Place the cookies in a freezer bag and eat within 1-3 months. To prevent freezer burn, stack 2-3 cookies together and wrap them in several layers of plastic wrap before storing them in a freezer bag.

Frequently asked questions