May 22nd, 2020
Keto Choc Chip Cookies – the Best Crispy Crunchy Keto Cookie
Super quick and easy Keto Choc Chip Cookies that you can whip up at any time!
Check out more great recipes along with our Cookie Dough Ice Cream in The Healthy Family Keto Cookbook! View Cookbook
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
I have no idea why it has taken me so long to post a recipe for Keto Choc Chip Cookies. Maybe I was too busy eating them and not realising I had yet to post a recipe for them.
Anyway, here is a very simple recipe for sugar free choc chip cookies. The beauty of the sugar free cookie dough is that you can change these cookies to any flavour you want.
Read on for some tips, FAQs and a few flavour ideas using our keto choc chip dough.
Keto Choc chip cookies ingredients
If you have a well stocked keto pantry then these bad boys will be a cinch for you to whip up at any time.
Here is all you need to make a spectacular bunch of keto choc chip cookies. No pretty picture but hey I wanted to show the packaging you are looking for to make this keto cookie recipe.
Where to buy sugar free choc chips
There are a growing amount of brands that now make sugar free choc chips or chocolate. Some of the brands I am aware of are
- Lilys Choc Chips
- Essentially Keto Choc Chips
- Noshu – warning! These do contain Maltitol and maltodextrin.
- Choc Zero
Alternate sugar free chocolate that you can make into chips using these fabulous choc chip moulds are
how to make low carb choc chip cookies
Oh gosh this keto cookie recipe is so easy. I just love whipping up the dough and keeping some in the fridge for when I want to bake some. You can of course spit the dough and use it when you want some cookies. Or even freeze it for another day completely.
Personally I do like the Thermomix Keto Choc Chip Cookies recipe / method I have added. This is only because I am super lazy. However, these really are just made by mixing all the ingredients in a large bowl until the dough forms.
Pinch off small amounts of keto cookie dough, or use a teaspoon or small cookie dough scoop and shape into small balls. If you make them really small you can even make your own keto choc chip cookie cereal just like my pictures. Serve a handful with some Keto Milk and you have a delicious crunchy keto cereal without any sugars.
Transfer to a lined baking tray and flatten. Only flatten a little as the dough will drop a bit when baked.
Bake in a moderate oven 170°C (350F) for 10-15 minutes. Leave to cool on a wire cooling rack. They will crisp up just a little upon cooling.
keto baking tools
These are just a few of my favourites for baking keto cookie recipes and making my own sugar free choc chips.
Keto Choc Chip Moulds. Make your own choc chips or even make your own sugar free chocolate then make it into chips. These moulds make it super easy. PLUS there is a super sized version too withs these Extra Large Choc Chip Moulds too.
Silicone Mat. I love a 60cm x 40cm silicone mat for rolling the cookie dough batter. It also works great for baking and keeping keto bread warm during a proving period.
Baking tips and FAqs
Let’s just quickly break down some basic substitutions and other ways to cook our keto choc chip cookies
Almond meal. Almond flour can be used in place. Other nut free flours such as Sun Flour, Sesame Flour or Pepita Flour might be able to be substituted but I have not tested. If you do give it a whirl please let us know of the results.
Sweeteners. I use Sukrin:1 in this recipe. However, if you would like to use Natvia, Xylitol, Erythritol or Monk Fruit then go for it. I would not however recommend any sweetener that is significantly sweeter than ordinary sugar.
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Keto Choc Chip Cookies
These Keto Choc Chip Cookies are absolutely perfect! So easy to make with simple to source ingredients and they are just like a real cookie.
Calories: 100kcal
Servings: 20 serves (2 cookies)
Tap or hover over number to scale ingredientsIngredients
- 110 g butter melted
- 100 g sweetener I used Sukrin Monkfruit. See Note 1
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder See Note 2
- 200 g almond meal See Note 3
- 30 g beef gelatin See Note 4
- 1 egg room temperature large egg
- 40 g sugar free choc chips See Note 5
Instructions
CONVENTIONAL METHOD
- Mix all the cookie ingredients in a large bowl until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
- Using a teaspoon scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Refrigerate for 30-60 minutes. (I made 40 but hey if you want to make them bigger go for it).
- Preheat a fan forced oven to 170℃ (350F)
- Bake 13-18 minutes or until lightly golden. Cool on a wire cooling rack. Cookies will continue to firm up when cooling.
THERMOMIX® METHOD
- Place butter into mixing bowl and melt 2 min/100°C/stir/. Prepare 2 large baking trays with baking paper.
- Add remaining cookie ingredients into mixing bowl. Mix 15 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
Notes
1. Any white granular sweeteners can be used in the cookies. Look for ones with a ratio of 1:1 with sugar. I do not recommend reducing the quantity of sweetener, liquid sweeteners or gold sweeteners for this recipe.
2. I always use Bobs Red Mill Aluminium Free Double Acting Baking Powder.
3. I use blanched almond meal. Almond flour, or hazelnut meal can also be used.
4. I use Locako Gelatin. Any brand can be used however pasture raised gelatin is always best. The gelatin is used to give the biscuit a “chew” and consistency. It is not recommended leaving this ingredient out.
5. You can use a range of sugar free choc chips (see blog post above) or simple chop up any chocolate of choice.
Nutrition
Serving: 1serve (2 cookies) | Calories: 100kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Calcium: 32mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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13 Comments
Pls advise what I replace the gelatin with as a vegetarian
Hi Nadia, I have not tested the recipe with something like agar agar but you can just leave the gelatin out. It does provide great binding properties and a chew but obviously is not vegetarian. If you go ahead and try the recipe without let us know what you think of it.
Thanks Megan, these are yum! I never would have imagined adding gelatin to a biscuit 🙂 but so good!
I halved the amount of sweetener and I used sultanas instead of chocolate. Perfect snack for the kids 🙂
I am so glad you and the kids enjoy them Amy.Thanks so much for also taking the time to come back and leave us a review.
Could you use collagen instead of gelatin? Given gelatin is meant to be cooked collagen?
Collagen in this instance does not have the same qualities as the gelatin. The gelatin is used for binding and setting. Collagen is not processed the same and does not set in water.
Can you use collagen instead? Do you think that would work?
Can’t believe how easy they are to make 😍 yum yum yum 💫
We all love easy dont we Lynda!
I used Sukrin 1 and the cookies were delicious but a little gritty, like the sweetener hadn’t dissolved. Any tips for next time? Would Sukrin Melis be better?
You can try it for sure but maybe it was the almond meal?
Love love love these,and sooooo easy to make I put essence of orange in too to make choc orange .
Can these be frozen once cooled? Wouldn’t trust myself not to eat them all in a day 😉
Hi Karen, yes you can absolutely freeze any of my cookie recipes.