Image Credit – CJ Caldwell
Who doesn’t love the rich, decadent taste of chocolate cookies fresh out of the oven? For anyone following a low-carb lifestyle, the idea of indulging in cookies might feel out of reach, but keto-friendly recipes make it possible. Keto Double Chocolate Chip Cookies are a dream come true for chocolate lovers—they combine the richness of cocoa with the bite of sugar-free chocolate chips while keeping carbs low and flavor high. Perfect for satisfying sweet cravings without breaking ketosis, these cookies bring together a fudgy, soft center and a delightful crunch, proving that healthy desserts can be just as indulgent as traditional ones.
Craving a sweet treat on the ketogenic diet? Get your fill of chocolate with these double chocolate chip keto cookies! Their rich, gooey, chocolate flavor is unmatched and each one has less than 1g net carb each!
Double chocolate treats have always held a special place in dessert lovers’ hearts. The beauty of keto Double Chocolate Chip Cookies is that they provide the same delicious experience without the heavy sugar load. By using almond flour or coconut flour instead of regular flour, erythritol or monk fruit sweetener in place of sugar, and sugar-free dark chocolate chips, these cookies transform into a guilt-free delight.
The cocoa powder gives these cookies their deep chocolate base, while the added chocolate chips make each bite doubly indulgent. Unlike traditional cookies that can cause sugar spikes, keto-friendly versions ensure steady energy levels, making them a great option for anyone managing blood sugar.
These cookies are also versatile—you can enjoy them as an afternoon snack with coffee, as a post-dinner dessert, or even pack them for a road trip treat. For an extra twist, some bakers like to add chopped nuts, a pinch of sea salt, or even a touch of vanilla extract to balance the richness.
Keto Double Chocolate Chip Cookies
Prep Time: 10 mins Cook Time: 18 mins Total Time: 28 mins
Ingredients
- ½ cup blanched almond flour
- ¼ cup chocolate protein powder
- 3 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup (4 ounces) unsalted butter, softened
- ½ cup granulated erythritol
- 2 tbsp sugar-free maple syrup
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup Lily’s Dark Chocolate Baking Chips
Directions
- Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
- Sift the almond flour, protein powder, coconut flour, cocoa powder, and baking powder into a large bowl, then add the salt and whisk until homogenous; set aside
- With a mixer fitted with the paddle attachment, cream the butter on low. Slowly add the erythritol and continue mixing for about 30 seconds, until combined; set aside
- In a small bowl, whisk together the maple syrup, egg, and vanilla extract until combined. With the mixer running on low, slowly pour the maple syrup mixture into the butter mixture and continue to cream for 45 to 60 seconds, until well combined.
- With the mixer on low, slowly dust the flour mixture into the butter mixture until fully incorporated. You may need to finish mixing by hand. Once combined, fold in the chocolate chips.
- Using two 1-tablespoon measures, portion the dough, roll into balls between your palms, then press flat on the cookie sheet. Space the cookies about 1 inch apart.
- Bake for 15 to 18 minutes, until the edges of the keto cookies begin to brown. Using a spatula, gently transfer the cookies to a cooling rack and allow to cool for 5 to 10 minutes.
- Store the keto cookies in an airtight container for up to 5 days.
Frequnetly Asked Questions
Are Double Chocolate Chip Cookies keto-friendly?
Traditional Double Chocolate Chip Cookies are not keto-friendly due to high sugar and carb content, but with almond flour, cocoa, and sugar-free chocolate chips, you can make a delicious keto version.
What makes keto Double Chocolate Chip Cookies healthier?
Keto Double Chocolate Chip Cookies are healthier because they use low-carb flours, natural sugar substitutes, and dark sugar-free chocolate chips, helping reduce sugar spikes and carb intake.
Can Double Chocolate Chip Cookies be stored for later?
Yes, keto Double Chocolate Chip Cookies can be stored in an airtight container at room temperature for several days or refrigerated to last longer while keeping their chewy, fudgy texture.
Delicious Keto Double Chocolate Chip Cookies
Ingredients
- ½ cup blanched almond flour
- ¼ cup chocolate protein powder
- 3 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup 4 ounces unsalted butter, softened
- ½ cup granulated erythritol
- 2 tbsp sugar-free maple syrup
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup Lily’s Dark Chocolate Baking Chips
Instructions
- Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
- Sift the almond flour, protein powder, coconut flour, cocoa powder, and baking powder into a large bowl, then add the salt and whisk until homogenous; set aside
- With a mixer fitted with the paddle attachment, cream the butter on low. Slowly add the erythritol and continue mixing for about 30 seconds, until combined; set aside
- In a small bowl, whisk together the maple syrup, egg, and vanilla extract until combined. With the mixer running on low, slowly pour the maple syrup mixture into the butter mixture and continue to cream for 45 to 60 seconds, until well combined.
- With the mixer on low, slowly dust the flour mixture into the butter mixture until fully incorporated. You may need to finish mixing by hand. Once combined, fold in the chocolate chips.
- Using two 1-tablespoon measures, portion the dough, roll into balls between your palms, then press flat on the cookie sheet. Space the cookies about 1 inch apart.
- Bake for 15 to 18 minutes, until the edges of the keto cookies begin to brown. Using a spatula, gently transfer the cookies to a cooling rack and allow to cool for 5 to 10 minutes.
- Store the keto cookies in an airtight container for up to 5 days.