Low Carb Double Chocolate Chip Cookies
Indulge your sweet tooth guilt-free with these irresistibly rich Low Carb Double Chocolate Chip Cookies! Made with almond flour, unsweetened cocoa powder, and sugar-free chocolate chips, these keto-friendly delights are the perfect combination of chewy texture and decadent chocolate flavor—without the carbs. Sweetened naturally with erythritol and baked to perfection in just 12 minutes, they’re a deliciously satisfying treat that won’t derail your health goals. Whether you’re following a low-carb, gluten-free, or keto lifestyle, these cookies are an easy and indulgent solution for your dessert cravings. Perfect for meal prepping or sharing, this recipe yields 24 chocolate-packed cookies that are as wholesome as they are delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter and erythritol sweetener with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
Fold in the sugar-free chocolate chips with a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball of dough with your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.2 g | 382% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 423.9 g | 154% | |
| Dietary Fiber | 127.4 g | 455% | |
| Total Sugars | 10.2 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 636 mg | 49% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1982 mg | 42% | |
*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.
