Keto Subway Style Chocolate Chip Cookies
Indulge your sweet tooth without the carb overload with these delectable Keto Subway Style Chocolate Chip Cookies! Perfectly soft, buttery, and packed with sugar-free chocolate chips, these low-carb treats capture the indulgent texture and flavor of classic Subway cookies in a keto-friendly version. Made with almond flour and coconut flour, this gluten-free recipe uses erythritol or monk fruit sweetener for a guilt-free sweetness. Ready in just under 30 minutes, these cookies are the ideal dessert or snack for anyone following a ketogenic or low-carb lifestyle. With a slightly crisp edge and a melt-in-your-mouth chewy center, they’re perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Unsalted butter (softened)
- 0.75 cup Erythritol or monk fruit sweetener
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sweetener using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients and mix until a dough forms. The dough will be slightly thick.
Fold in the sugar-free chocolate chips evenly into the dough using a spatula.
Scoop about 1 1/2 tablespoons of dough for each cookie and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
Gently press down each dough ball to flatten slightly, as they will not spread much while baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, which is fine as they will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.0 g | 459% | |
| Saturated Fat | 168.5 g | 843% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 9.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 492 mg | 38% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
