Low carb chocolate chip cookies with almond flour and erythritol
Low carb chocolate chip cookies can be just as satisfying as traditional ones—imagine biting into a warm, chewy cookie with melty chocolate chips and zero guilt. These keto cookies use almond flour and erythritol to create that perfect golden-brown edge with a soft, buttery center. Whether you’re following a ketogenic diet or simply cutting sugar, this recipe delivers authentic cookie satisfaction without the carb crash.
Ingredients You’ll Need
- 2 cups almond flour (blanched, finely ground)
- ½ cup erythritol (granulated; sub with monk fruit sweetener)
- ⅓ cup butter (softened to room temperature)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ cup sugar-free chocolate chips (Lily’s brand recommended)
Substitution Tip: Swap butter with coconut oil for dairy-free cookies, or use sunflower seed butter instead of almond flour for nut-free options.
Timing at a Glance
Prep: 10 min | Cook: 12 min | Total: 22 min | Serves: 16 cookies
🔥 Must-Have Tools for Low-Carb Cooking
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How to Make Low Carb Chocolate Chip Cookies
Mix Your Dry Ingredients
Combine almond flour, erythritol, baking soda, and salt in a medium bowl. Whisk thoroughly to eliminate lumps and ensure even sweetness distribution.
Pro tip: Sifting almond flour prevents dense, heavy cookies.
Cream Butter and Add Wet Ingredients
Beat softened butter in a separate bowl until fluffy (about 2 minutes). Add egg and vanilla extract, mixing until fully incorporated. The mixture should look smooth and pale yellow.
Pro tip: Room temperature ingredients blend faster and create better texture.
Combine and Fold in Chocolate Chips
Pour dry ingredients into wet mixture, stirring just until combined—overmixing creates tough cookies. Gently fold in sugar-free chocolate chip dessert chips until evenly distributed throughout the dough.
Pro tip: Chill dough for 15 minutes to prevent excessive spreading during baking.
Bake to Golden Perfection
Preheat oven to 350°F. Scoop 1.5-tablespoon portions onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 11-13 minutes until edges turn golden brown—centers will look slightly underdone. Cool on the pan for 5 minutes before transferring to a wire rack.
Pro tip: Cookies firm up as they cool; removing them early ensures chewy centers.
Nutritional Information
Per cookie: Calories: 112 | Protein: 3g | Fat: 10g | Net Carbs: 2g | Fiber: 2g
Variations, Tips & Storage
Recipe Variations:
- Add ½ cup chopped pecans for extra crunch
- Mix in sugar-free white chocolate chips for variety
- Create double chocolate keto cookies by adding 2 tbsp cocoa powder
Common Mistakes to Avoid:
- Using cold butter creates uneven texture—always soften first
- Overbaking makes almond flour cookies dry; watch edges closely
- Skipping parchment paper causes sticking
Storage: Keep in an airtight container at room temperature for 5 days, refrigerate for 2 weeks, or freeze for 3 months. Reheat frozen cookies at 300°F for 5 minutes to restore freshness.
Serving Suggestions
Pair these low carb chocolate chip cookies with unsweetened almond milk, hot coffee, or a dollop of sugar-free whipped cream. Stack three cookies on a dessert plate with fresh berries for an elegant presentation that impresses guests.
More Low-Carb Recipes You’ll Love
Looking for savory options? Try our Low Carb Spanakopita Recipe for a delicious Greek-inspired dish that complements your keto lifestyle perfectly.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Coconut flour absorbs much more liquid than almond flour—you’d need only ⅓ cup coconut flour plus an additional egg. The texture will be slightly drier, so it’s not a direct 1:1 substitution.
Why do my cookies spread too much?
Warm dough spreads excessively. Chill your dough for 15-20 minutes before baking, and ensure your butter isn’t melted—just softened to room temperature.
How many net carbs are in traditional chocolate chip cookies?
Regular cookies contain 15-20g net carbs each, primarily from white flour and sugar. These low carb chocolate chip cookies have only 2g net carbs, making them ideal for ketogenic diets.
Can I make these cookies egg-free?
Yes—replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). The texture will be slightly more crumbly but still delicious.
What’s the best erythritol brand for baking?
Swerve and Lakanto both dissolve well and don’t leave a cooling aftertaste. Avoid powdered erythritol in this recipe—it creates overly soft cookies.
Enjoy Your Perfect Low-Carb Treat
These low carb chocolate chip cookies prove you don’t need sugar or wheat flour for incredible flavor. Bake a batch today and discover how satisfying guilt-free desserts can be!
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