Nestle inspired chocolate chip cookies are the absolute BEST low carb cookie! These rich and buttery cookies are a family and even kid FAVORITE. Filled with gluten free and low carb flours, and accompanied with sugar free chocolate chips, no one will be able to resist this sought-after recipe.
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Who doesn’t love a great chocolate chip cookie recipe? This cookie recipe will not disappoint!
What you will need:
- Butter
- Swerve brown
- Granulated Swerve
- 1 large egg
- Real Vanilla Extract
- Almond flour, blanched
- Coconut flour
- Baking soda
- Sugar free chocolate chips (we use Lilly’s dark chocolate)
- Kosher salt
Inspiration
My sister and I have been working on painting the outside of her house and had to borrow some equipment from some close friends. I decided to make them some homemade Nestle Toll House cookies to thank them.
Smelling the fresh baked cookies really got me craving them, so I got to work on a low carb recipe the next day.
Nestle Toll House, as I remember, has one of the best chocolate chip recipes I have ever encountered, so I decided to use their recipe as my starting point.
They turned out perfect, well almost perfect the first time. I used baking powder the first time. Not having a natural leavening agent, (such as real flour) I thought it was a good idea but it was not necessary.
Chocolate chip cookies were invented by Ruth Graves Wakefield and Sue Bride in 1938 during the period when the American Chef Ruth Graves Wakefield owned the Tollhouse Inn, located in Massachusetts.
Nestle Inspired Chocolate Chip Cookies Nutrition Facts
These delightful cookies are gluten free, low carb and refined sugar free. Each cookie approximately contains 100 calories, 8.9 grams of fat, 2.6 net carbs and 1.7 grams of protein. These numbers are based on the products we used and we greatly vary if using another type of sugar free chocolate chip.
How to make Nestle Inspired Chocolate Chip Cookies
In a stand mixer with a paddle attachment or in a bowl with a mixer, cream the butter until it is light and fluffy. To the butter, add both of the sweeteners and continue creaming about 2 minutes.
Next, add the egg and the vanilla to the butter mixture. Mix until fully incorporated.
Have all dry ingredients weighed or measured out and mixed together. Add half of the dry ingredients to the butter mixture and allow to incorporate, then add the other half. Last, add the chocolate chips.
Spoon or scoop the cookie dough out on to cookie sheets lined with parchment paper and gently press down to slightly flatten out.
Bake in the oven on 350° for 12-14 minutes. Makes about twenty cookies.
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Looking for more great cookie recipes? Check out low carb butter pecan cookies and gluten free fruit and nut breakfast cookies.
Nestle Inspired Low Carb Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22-24 minutes
- Yield: 14 cookies 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low Carb chocolate chip cookies are rich and buttery; inspired by Nestle Toll House but filled with low carb and gluten free flours and sugar free chocolate chips.
Ingredients
8 Tablespoons or 113 grams butter
1/3 cup or 66 grams Swerve brown
1/4 cup or 46 grams granulated Swerve
45 grams or 1 large egg
1 tsp vanilla
1/2 cup or 45 grams almond flour
1/2 cup or 38 grams coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 or 80 grams sugar free chocolate chips
Instructions
In a stand mixer with a paddle attachment or in a bowl with a mixer, cream the butter until it is light and fluffy.
To the butter add both of the sweeteners and continue creaming about 2 minutes.
Next, add the egg and the vanilla to the butter mixture. Mix until fully incorporated.
Weigh or measure all dry ingredients out and mix together.
Add half of the dry ingredients to the butter mixture and allow to incorporate, then add the other half.
Fold in the chocolate chips.
Scoop on to parchment lined baking sheet and slightly flatten.
Bake in 350° oven for 10-12 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Fat: 8.9 grams
- Carbohydrates: 2 net carb
- Protein: 1.7 grams
Help! Mine crumbled! Taste is awesone… but, what did I do wrong?
Peggy, thank you so much for reaching out!
Did you whip the butter really well?
Did you scoop the flours out into the measuring cups with a spoon or dip them into the flours? Spooning out into a measuring cup is how I measure, if not using weight measurements, resulting in less product being used.
Thanks so much! First time trying to keto bake. I did not whip the butter to creamy and I dipped the flour! Ta Da! Problem solved! I’ll do it the right way next time! We’re still eating them! We call them Toll House Nibbles! ha!
Tollhouse nibbles, I love it!
It worked! Yummy!
That is fantastic! Thanks so much! I think so too😊
The is the absolute best chocolate chip cookie recipe! I did use 6 Tbs of raw sugar instead of the sweetener in this recipe due to gastric issues, which makes it low carb instead of Keto for me. I also used the bottom of a glass (dampened) to flatten the cookies. These are superb cookies!
Tanya, thank you so much for your comment! I am so happy to hear you love them as much as I do!
I do love them! I did forget to say that I added a half cup of chopped pecans to make them absolutely perfect.
I love nuts and always like to hear when people are making a recipe their own!
This was the best Toll house cookie keto recipe yet. I also added 3/4 of a cup of roughly chopped walnuts. 12 minutes was perfect.
Thank you so much. I am so happy you love these cookies and I always love the addition of nuts!
Definitely the best keto cookies I have had yet… so yummy.
Thank you so much! So happy you enjoy them as much as I do 😊
Thank you for following my blog!
Thank you, for sharing my recipes!
How many g carbs/cookie, using standard chips?, thanks
Thanks for your question. The carb count is virtually the same.
Let me tell you something, girl – These are so close to Toll House Cookies – so delicious. I ate the batter ( I know I shouldn’t but I always do) and the baked Cookies – both just like original Toll House. I am a keto person for 16 months and I love trying new recipes. This one is a keeper and I will be sharing your website with my keto friends. You go girl! I am familiar with other more popular women who have keto websites (and they’re good) but you are right up there with them!
Thank you so much, I truly appreciate your praises and sharing!! I always eat batter too, usually cake. My mom is always telling me not to…after all of these years I haven’t got sick once, so I am just gonna keep on eating it!
Great Toll House KETO recipe. What are the nutrition facts?
Thank you. I just recently started adding nutritional info with my recipes. These cookies have approximately 2.5 net carbs but I have not done an update for the rest. I will gather the information and get back to you in a few days.
Hi Beth,
So the approximate nutritional facts for each cookie, assuming you make 20 cookies is 100 calories, 8.9 grams of total fat, 2 grams of net carbs and 1.7 grams of protein. Hope this helps. I will get updated on the site asap. This is also slightly varies based on whether using semi-sweet or bittersweet chips.
In case anyone else uses the 2x or 3x recipe amounts, THE COCONUT FLOUR METRIC AMOUNT IS BROKEN… it stays at 38grams no matter what, and dumb me didn’t bother to double check the amounts when my 11 yr old helper said 38 grams. I figured it just didn’t need as much because it soaks up so much moisture. :-/ Knowing what I know now… this explains so much. LOL!!
Luckily I figured it out before baking… its still fixable! 😀
Cathy, thanks so much for your comment. I had left the “OR” out between the cup and gram and that’s is why the numbers weren’t changing. It is fixed now! I am so glad you caught this. Mostly for your sake, I would’ve hated you having lost so much product. I always appreciate feedback to fix what may be broken.
These baked perfectly and had perfect ratio of chocolate to cookie. I found them to be too sweet for my palette,any suggestion for cutting sweetness? Can I reduce swerve content and sti get similar bake? Thx!!!
Thanks Kerri, we are so happy to hear how much you liked these cookies!! Yes, you can easily cut back on the sweetener and still get a similar bake.
Hi Barbara,
I haven’t made these yet (and I am so going to!).
I’m new to keto baking, but I was wondering if regular recipes can be modified, measure for measure using keto substitutes?
Thank you!
That’s a great question, Julie. No, in general, keto ingredients cannot be substituted one for one with regular ingredients. The flours especially, have a completely different chemical makeup and therefore react with the other ingredients in an unrelated manner.
Hope you love this recipe as much as we do!
Best,
Barbara
I just printed this recipe for my recipe binder. SO GOOD! Thank you! I did make a few changes, including:
*Used Xylitol instead of Swerve, and didn’t use brown sweetener. I added up the amounts of brown and white and used that as a reference, although I used slightly less sweetener than that because I usually scale down the sweetener in recipes.
*My measurements were not exact because… well, stuff happens.
*I added approx 1/2 TBSP (for 1/2 recipe, so would be 1 TBSP for a full recipe) of beef gelatin to the dry ingredients.
*Sweetener went in with the dry ingredient because I didn’t read the recipe correctly.
*I just used a spoon instead of an electric beater.
*Used 100% chocolate.
*Sprinkled salt on top before baking.
I know that sounds like a lot of changes but it’s really not. The only REAL changes are using less sweetener and adding gelatin. Other than that, it’s mainly just pantry preferences, not measuring exactly, and messing up on my reading HAHAHA.
These came out soft and flexible and tasted like real Nestle Tollhouse cookies. If someone didn’t tell me they were gluten free/low carb, I’d have no idea.
Also, thank you for putting the weight measurements in the recipe, especially for the egg! Since I halved the recipe, it was so nice to have a weight listed.
Emily, thank you for your comment! I am so happy to hear you enjoyed the recipe and made it to your liking…includig the beef gelatin:) I am sure it didn’t alter the flavor enough to make any sort of noticable difference and I bet it helped them hold their form better!
I am glad you mentioned the weight measurements, as it drew my attention to the fact that the Tasty Recipe Block no longer has a button that would switch you right over to weight measurements if you so desired. Glad I always include weight measurements in my baking recipes and didn’t rely on the “button” to keep everyone satisfied.
Best wishes,
Barbara Cantrell