Easy Keto Low-Carb Double Chocolate Chip Cookies
These Easy Keto Low-Carb Double Chocolate Chip Cookies are flourless and made with cocoa powder to produce a soft and chewy dessert.
Servings 24 cookies
Calories 131kcal
Ingredients
- 6 tablespoons unsalted butter Softened, not melted
- 3/4 cup Lakanto Monkfruit Granulated Sweetener
- 1 egg
- 1/8 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Lakanto Monkfruit Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add the egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in half of the almond flour and beat.
- Add in the remaining almond flour, unsweetened cocoa, salt, and baking soda. Beat.
- Fold in the chocolate chips.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Roll the dough into balls or use a cookie scoop. Flatten the top with your hands or with a spoon. (A cookie scoop is a tablespoon and will result in smaller cookies, 24 total. For larger cookies, you can make them into 2 tablespoons, 12 total.)
- Bake for 10-15 minutes or until the edges have set. When checking in on the cookies they should look really soft, but brown at the edges when ready. They will harden up as they cool. You don't want them to look firm in the oven. That will result in burnt cookies. Mine were ready at 11 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack before serving.
Notes
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- You can make these dairy-free by substituting coconut oil for the butter. There will be a difference in taste.
- For the larger cookies (2 tablespoons of dough), I had to bake them for 14-15 minutes. The macros are double for the larger cookies.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g