Best 2 Low Carb Chocolate Chip Cookies Recipes
Craving a delectable treat without derailing your low-carb diet? Look no further than these irresistible low-carb chocolate chip cookies! These cookies are a symphony of flavors, offering a perfect balance of rich chocolate and a touch of sweetness, all while being mindful of your carbohydrate intake. With almond flour as the base, these cookies boast a delightful nutty flavor and a satisfyingly chewy texture. The addition of dark chocolate chips provides a burst of indulgence that will satisfy even the most discerning chocolate lover. And if you're following a ketogenic diet, we've got you covered with our keto-friendly chocolate chip cookie recipe, ensuring you can enjoy this classic treat without compromising your dietary goals. Get ready to indulge in a guilt-free indulgence with our low-carb and keto-friendly chocolate chip cookie recipes!
Let's cook with our recipes!
LOW CARB PEANUT BUTTER CHOCOLATE CHIP COOKIES
A very low carb (and just four ingredients required) peanut butter chocolate chip cookie recipe. Optionally you can leave out the sugar-free chocolate chips and use nuts.
Provided by Big Mike2
Categories Chocolate Chip Cookies
Time 22m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper (do not grease parchment).
- Mix peanut butter, Splenda, egg, vanilla until combined.
- Then slowly mix in chocolate chips.
- Once all mixed portion into 12 balls.
- Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
- Bake at 350 for 12 minutes.
- Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
- Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.
Nutrition Facts : Calories 100.2, Fat 8.3, SaturatedFat 1.7, Cholesterol 0.1, Sodium 83.3, Carbohydrate 3.2, Fiber 1, Sugar 1.6, Protein 4.7
LOW CARB CHOCOLATE CHIP COOKIES
These are pretty good. No, they do not taste exactly like traditional chocolate chip cookies, but they're good for sweet cravings. They're somewhat like shortbread cookies, with chocolate chunks. I plan on trying to use more almond meal and less baking mix next time, as I don't care for the taste of the mix. For the chocolate, I used a mixture of hershey's sugar free dark and milk chocolates.
Provided by 89240
Categories Drop Cookies
Time 20m
Yield 18-24 cookies
Number Of Ingredients 8
Steps:
- In a food processor, mix together bake mix, almond meal, and splenda.
- Add butter to processor and pulse until crumbly.
- In a separate bowl, mix egg, yolk, and vanilla.
- Add the bake mix mixture to the egg mixture, a small amount at a time.
- Stir in chocolate pieces.
- Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
- Bake at 325 for 8-10 minutes.
- Cool, and transfer to airtight container.
- NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.
Tips:
- Use a combination of flours. This recipe uses a combination of almond flour and coconut flour, which results in a cookie that is both low in carbs and has a great texture.
- Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Use a silicone baking mat or parchment paper. This will help prevent the cookies from sticking to the pan.
- Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly.
Conclusion:
These low-carb chocolate chip cookies are a delicious and satisfying treat that can be enjoyed on a low-carb diet. They are easy to make and can be customized to your own taste preferences. Whether you like your cookies chewy or crispy, these cookies are sure to please.
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