Low carb double chocolate chip cookies are soft and chewy, and packed with protein to keep you satisfied for hours. These cookies are great for busy schedules.
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My sister buys keto cookies in larger boxes. They are package in foil and always super soft. I had stolen one from her the night before an out of town trip and had only eaten half of it. The other half remained in my car as I figured I may want it at some point.
When I did decide to attempt to eat the leftover cookie the next day, it was rock hard, so I went on a mission to a local store to find a suitable low carb product that would satisfy my craving. Keto cookies it was, at $2.40 each. The cost didn’t matter at the time, but I couldn’t help but think I needed to prevent this kind of overspending in the future.
As soon as I returned home, I got to work on this low carb double chocolate chip cookie recipe.
Creating New Recipes
It’s not often you will ever create a recipe that turns out perfect the first time and so was the case here. My first run was a complete failure. The taste was great, but the consistency was incredibly dry.
Coconut flour is often the culprit of this problem, along with not enough fat content. With some minor adjustments to the recipe, the cookies turned out soft and chewy.
Storing Low Carb Double Chocolate Chip Cookies
I had ran in to the same issue with my own cookie recipe that I encountered with the store bought version, becoming rock hard. The conclusion was, the cookies needed to be wrapped in foil and then sealed in a plastic bag to retain their freshness.
It was a “dah” moment but all along I have been only storing in a sealed container and refrigerating.
For those of you that don’t bake low carb products, they tend to dry out very quickly and end up with a chalky texture. Having a quick fix for the problem is a relief.
The cookies will stay fresh for two weeks if stored properly.
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Looking for more great cookie recipes? Check out keto chocolate chip cookies and gluten free fruit and nut cookies.
Nestle Toll House Inspired Keto Chocolate Chip Cookies Gluten free Fruit and Nut breakfast cookies
Low Carb Double Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Sweet Treats
- Diet: Gluten Free
Description
Low carb double chocolate chip cookies are soft and chewy, and packed with protein to keep you satisfied for hours.
Ingredients
216 grams or 1 3/4 cup almond flour
20 grams or 1/4 cup coconut flour
24 grams or 1/4 cup chocolate whey protein powder
12 grams or 2 T cocoa powder
1/2 tsp baking soda
90 grams or 6 T almond butter
90 grams or 2 large eggs, room temperature
113 grams or 8 T butter, room temperature
90 grams or 6 T cream cheese, room temperature
100 grams or 1/2 cup erythritol
3/4 cup or 4 oz sugar free chocolate chips
2 tsp vanilla
1/4 tsp cayenne
Instructions
Have eggs, cream cheese, and butter at room temperature.
Set oven to 350 degrees and line a sheet pan with parchment paper or silicone mat.
Combine all dry ingredients in a stand mixer or large bowl and mix together.
Add the butter to the dry ingredients and cream together.
Add the cream cheese and combine.
Add one egg at at time and combine into dough.
Add the vanilla and cayenne and mix, thoroughly.
Add the chocolate chips and mix into dough.
Spoon or scoop dough out on to prepared baking sheet and flatten down to 1/2″
Bake for 13-15 minutes.
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