These Keto Double Chocolate Chip Cookies are the perfect sweet treat whether you are eating low carb or not. They are so easy to make and taste so delicious! My whole family chowed them down as soon as they were done baking.
*Originally Posted 12/2019; updated 01/2021
What You Need:
- Almond Flour
- Baking Powder
- Salt
- Granulated Erythritol - my favorite brand is Swerve
- Nut Butter - you can use your favorite creamy nut butter, but they vary in carbs. My favorites are cashew butter and peanut butter
- Egg
- Vanilla
- Ghee - or butter
- Sugar Free Semi Sweet Chocolate Chips - Lily's are the BEST
- Sugar Free Dark Chocolate Chips - Lily's
Let's Make Cookies:
- Preheat oven to 350' and line a baking sheet with parchment paper
- In a medium bowl whisk the almond flour, baking powder & salt together
- In a separate bowl mix the swerve sweetener, creamy almond butter, egg, meleted & cooled ghee and vanilla extract until well combined
- Use a spatula to combine the dry ingredient with the wet ingredients and then stir in the chocolate chips
- Use medium cookie scoop to scoop out 15 cookies onto the baking sheet and bake for 10-14 minutes. 12 minutes is usually what ends up perfect for me. Let cookies cool for 10 minutes (top with sea salt if using)
FAQ's:
Can you sub coconut flour?
No, coconut flour is not a 1 for 1 sub for almond flour. It absorbs liquid in a much different way and the cookies will not come out right.
Can you use different nut butters?
Yes! I absolutely love these cookies with almond butter, cashew butter and peanut butter! The carb count will change depending on what nut butter you use, so keep that in mind. Also, definitely stick to a creamy variety for the best texture.
Can I use a different sweetener?
I have not tested this with other sweeteners, but you should be fine using any granulated erythritol. I would not use a liquid sweetener in this recipe.
You Might Also Like:
- Keto Chocolate Lava Cake
- The Best Gluten Free Peanut Butter Cookies
- Paleo Chocolate Almond Butter Brownies
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Keto Double Chocolate Chip Cookies
Ingredients
- 1.5 cups Almond Flour
- 1 ¼ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Swerve Granulated Sweetener
- ¼ cup Creamy Nut Butter almond, peanut, cashew
- 1 Egg
- 3 Tbls Ghee
- 1 tsp Vanilla Extract
- ½ cup Sugar Free Milk Chocolate Chips
- ¼ cup Sugar Free Dark Chocolate Chips
Instructions
- Preheat oven to 350' and line a baking sheet with parchment paper
- In a medium bowl whisk the almond flour, baking powder & salt together
- In a separate bowl mix the swerve sweetener, creamy almond butter, egg, meleted & cooled ghee and vanilla extract until well combined
- Use a spatula to combine the dry ingredient with the wet ingredients and then stir in the chocolate chips
- Use medium cookie scoop to scoop out 15 cookies onto the baking sheet and bake for 10-14 minutes. 12 minutes is usually what ends up perfect for me. Let cookies cool for 10 minutes (top with sea salt if using)
I love these cookies. These are just about the only cookies I make now and I take one to work every day as my sweet. they are also the easiest to make
thanks so much
I love these cookies I am not in to bakeing but these were easy and taste great
I LOVE these cookies! I have made them three times in a week. I used peanut butter instead of almond because I had it on hand and it turned out great.