These Almond Flour Chocolate Chip Cookies are moist, chewy and loaded with sugar-free chocolate chips. Just like the original but only 2 grams of net carbs per cookie.
Almond Flour Chocolate Chip Cookies are one of my favorite low carb and sugar free recipes. Make them as a simple indulgence for yourself, or a treat for the whole family. These cookies are chewy and delicious…and totally satisfying!
This recipe is similar to the regular chocolate chip cookies I have made for years with all-purpose flour and both white and brown sugar. The recipe was revised to make it keto friendly.
HOW TO MAKE ALMOND FLOUR CHOCOLATE CHIP COOKIES
One of the ways I found to make sticking to a low carb diet easier was to just modify some of my favorite recipes to fit in with how I eat now. It allows me to keep a lot of my favorite foods on the menu and use cooking methods I’m already familiar with.
This recipe was easy to convert – I substituted in almond flour and low carb brown sugar. Because almond flour has no gluten, xanthan gum was added to act as a thickening agent.
INGREDIENTS TO MAKE LOW CARB CHOCOLATE CHIP COOKIES
- Low Carb Brown Sugar – for this recipe, it’s important to use a sweetener that measures 1 : 1 with regular brown sugar. This brand has very similar taste and texture to regular brown sugar. If you don’t have it, plain granulated erythritol will work. It is not recommended to use liquid or concentrated sweeteners.
- Butter – unsalted butter is the only butter I buy so that’s what was used to make this recipe. If you like salted butter, then omit adding the salt as part of the recipe.
- Egg – This recipe calls for 1 large egg. If you only have small or extra-large eggs, still use just one egg. The difference in liquid and volume becomes more of a measuring issue when the recipe calls for multiple eggs.
- Vanilla Extract – flavor matters. If you can, use pure vanilla extract rather than imitation.
- Almond Flour – Be sure to use blanched almond flour, The unblanched variety has the skin left on, which can change the appearance of the cookies due to the red skins.
- Baking Soda – for best results be sure your box of baking soda is fresh. Over time, baking soda loses it’s leavening power so while it’s still safe to eat, you should use unexpired baking soda for baking. Don’t toss the old one though…it’s still perfect for cleaning pots and pans and freshening the drains.
- Sugar-Free Chocolate Chips – the are NOT all the same. Some brands contain a substantial amount of carbs while others are much lower. Read the label carefully to pick the right one for you. This is my favorite brand because the chips have great flavor and the net carbs are low enough to use a good amount in the recipe.
- Xanthan Gum – thickens dough and batter and helps trap air to make dough light and fluffy. This was used to replace the gluten lost due to using almond flour in place of wheat flour.
TIP – The dough will not be sticky, so there may be chocolate chips left in the bottom of mixing bowl after the cookies have been rolled. Distribute the remaining chips among the pressed cookie tops.
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Almond Flour Chocolate Chip Cookies
- Preheat oven to 325°F. Grease or line baking sheet with parchment paper or silicone baking mat.
- Add butter and sugar to bowl of stand mixer. Cream until light and fluffy 4 – 5 minutes. Beat in egg and vanilla until combined.
- In medium bowl, whisk together almond flour, baking soda, salt and xanthan gum. Add to butter mixture and beat until dough forms and pulls away from sides of bowl about 1 minute.
- Using spoon, fold in chocolate chips until distributed throughout dough.
- Shape dough into balls, about 1 TBSP each and place on prepared baking sheet 2-inches apart. Flatten dough balls to 1/4-inch thick with hand or bottom of glass.
- Bake in preheated oven for 12 -15 minutes until just beginning to brown around the edges. Remove from oven and cool cookies on pan.
NUTRITION INFORMATION PER SERVING
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