The keto diet is a struggle for a sugar lover like myself. So I knew I needed to find an alternative that could curb my sweet tooth. I stumbled upon this keto chocolate chip cookie recipe and fell in love! They aren’t exactly like a chocolate chip cookie in my opinion, but they definitely have good flavor and curb my sugar cravings without racking up the carbs.
This recipe is originally from Trina Krug but I made some small tweaks on the ingredients I used so if you want to create the exact cookies I made, keep reading.
So in the original recipe it calls for Lakanto monkfruit sweetener. I did not have any of that at home and made this recipe during the great Coronavirus of 2020 so I had to work with the ingredients available to me. I found some Swerve sugar substitute and I used regular brown sugar. Now, using brown sugar will change the amount of carbs but for ¼ cup I decided to risk it. Sometimes you just have to work with whatcha got!
For almond flour, I used my local grocery store brand but Bob’s Red Mill almond flour has a little bit less carbs per serving and I typically like to use that brand.
I love vanilla extract so I used 2 teaspoons of it instead of adding almond extract. Plus, I didn’t have any!
Because of #coronavirus there was not a drop of baking soda in the grocery stores so I had to substitute baking powder which I already had. I tripled the amount of baking soda needed with baking powder. Once I did get baking soda, I made these again and they tripled in size so if you want a lighter, fluffier cookie go with the baking soda. Surprisingly, my boyfriend and I much preferred the original one’s I made with baking powder.
Again, I didn’t have Lily’s dark chocolate chips so I used semi sweet chocolate chips. It will alter the amount of sugar in the recipe as well but if that’s what you have in the house and have some room for a little more carbs for the day, go for it!
I did put in the extra coconut flour recommended for fluffier cookies so between that and the coconut oil, there is a definite taste of coconut to these cookies. If you hate coconut, omit the flour and the oil. I have not tried the recipe without either so prepare for possibly a different texture.
1/2 cup butter, softened, not melted
1/4 cup coconut oil, melted
1/3 cup Swerve Sweetener
1/4 cup brown sugar
2 teaspoons vanilla extract
2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon Real salt
3/4-1 cup semi sweet chocolate chips
1-2 tablespoons coconut flour (OPTIONAL) – only if you want them fluffier
Preheat the oven to 350 degrees and grease the cookie sheet or use a silicone baking sheet.
In a medium bowl, add butter and coconut oil. Beat until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
Add sugar, brown sugar, egg, and vanilla to the creamed butter mixture and combine. You can also add the optional coconut flour here as well.
In a separate medium bowl, combine almond flour, baking powder and salt. Mix well.
Add butter mixture to almond flour mixture and mix well.
Lastly, add chocolate chips and finish mixing.
Roll chocolate chip cookie dough into small balls and line the baking sheet.
Bake for 12-15 minutes and let cool on the counter.
I hope you loved these cookies as much as I did! If you play around with the ingredients and love it let me know in the comments below.