KETO CHOCOLATE CHIP COOKIES🍪
Keto Chewy Chocolate Chip Cookies – Perfectly chewy and gooey, low carb chocolate chip cookies. Chewy, lightly crisp and customizable to your taste buds! These (bakery style!) gluten free and keto chocolate chip cookies are utterly amazing at just 1.5g net carbs a pop (i.e. the ideal low carb dessert!)
120 g almond flour
16 g coconut flour
1 tablespoon konjac powder (i.e. glucomannan) arrowroot powder or more coconut flour*
1/2-1 teaspoon kosher salt use the larger amount for a ‘salted’ version! 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 150 g unsalted butter at room temperature 110-144 g golden erythritol to taste (I use 7 TBS) 1 teaspoon blackstrap molasses totally optional!*
1 teaspoon vanilla extract
85-120 g Lily’s Sweets dark chocolate bar or chocolate chips!
70 g pecans roughly chopped
flaky sea salt to garnish
Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won’t spread much, if at all).
Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier just don’t flatten them too much!).
Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days and freeze for up to 3 months.
Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
RECIPE NOTES :-
*What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. Can I sub out the konjac? Yes, you can use arrowroot (closest) or even just more coconut. The taste was just as good with all three!
**This recipe works best with erythritol sweeteners, without a doubt. Not only are they roughly 1-to-1 in sweetness to sugar (and the volume is important here), but they lend a very similar crunch and chew. No other sweetener did that. My current favorite for these keto chocolate chip cookies? Lakanto’s golden (tastes and smells sooo good!).
And note that cookies made with xylitol or allulose will stay soft (and need to be placed in the freezer once cool to speed up the setting process!).
***I also like to add a (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). Totally optional though!
Please note that nutrition facts were estimated with Lily’s dark chocolate or dark chocolate chips. But heads up that values can vary widely depending on what you use!