This keto double chocolate chip cookie recipe makes soft, moist, chocolatey, slightly chewy cookies. They are sugar-free, gluten-free, and the stuff that keto cookie dreams are made of!
Happy Mother’s Day!
I love Mother’s Day. A day for lil’ ol’ me?
Of course, I love it!
No cooking, no cleaning, I get to pick the TV shows or movies?
For me, not so much Kevin.
I have promised him that I won’t make him watch cooking shows, true crime, or anything on HDTV.
With this quarantine, I am trying to be a kinder, gentler Bobbi 😉
Speaking of quarantine, is anyone else stress eating? Or is it just me?
But chocolate has been calling my name.
In the middle of the night.
Ya, it is annoying!
So I knew that I had to get my rear in gear and come up with a chocolately recipe to calm that savage carb beast that has been disturbing my beauty sleep.
INGREDIENTS FOR KETO DOUBLE CHOCOLATE CHIP COOKIES
One of the things I really like about this recipe is that you can dial in the amount of sweetness you want.
Since I went low carb, almost 2 years ago, my tastes have changed and I don’t like my desserts as sweet as I used to. I use 1 cup of sweetener in this batch and it is perfect for me.
If you like things a little sweeter, by all means, add a bit more.
Do you like another nut butter more than almond butter?
You can, of course, use that instead. I have used macadamia butter and unsweetened peanut butter in its place with great results.
It will change the carb content, but not by much, so I say go for it!
This recipe is kind of a small batch recipe.
You get about 18 cookies.
If you keep them in an airtight container they will last about a week.
If you aren’t tempted to gobble them all down in a couple of days!
You can also freeze the baked cookies, if you have the willpower, and take them out a few at a time to enjoy for a longer period of time.
Again, we are not much of a willpower family, they are gone fast in this household!
LOOKING FOR MORE KETO COOKIE RECIPES?
MORE DELICIOUS KETO DESSERT RECIPES
Keto Double Chocolate Chip Cookies
Yield: 18 cookies
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
This Keto Double Chocolate Chip Cookies recipe makes soft, moist, chocolatey and slightly chewy cookies. These gluten-free double chocolate chip cookies are what keto sweet dreams are made of.
- 1 cup creamy almond butter
- 1 cup powdered erythritol (or more to taste)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder (I use this brand)
- 2 large eggs
- 1 tablespoon melted unsalted butter
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 cup sugar-free chocolate chips
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined.
- Fold in the chocolate chips.
- Using a small scooper, drop the batter onto the prepared baking sheet. The cookies will spread a bit as they cook so make sure to leave room.
- Bake for 10 to 12 minutes (begin checking on them at 10 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
- Store leftover cookies in an airtight container.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
All recipes and their respective images are original and the sole property of Bobbi’s Kozy Kitchen ©, with all rights, reserved.
Keto, Low Carb, Cookies, Sugar-Free, Gluten-Free
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