If you’re on a low-carb or keto diet but still crave something sweet, this easy recipe is just for you. These soft and chewy keto chocolate chip cookies are made using only 4 simple ingredients. They’re flourless, sugar-free, and take just minutes to prepare. Perfect for guilt-free snacking!
You don’t need any fancy low-carb flour alternatives—just natural cashew butter, a sugar substitute, and some sugar-free chocolate chips. Let’s see how you can whip up a batch of these tasty, healthy cookies in no time.
Ingredients You’ll Need
- 1/2 cup (128 g) natural unsweetened cashew butter (make sure it has no added oils)
- 1/4 cup (50 g) allulose (a sugar substitute that’s keto-friendly)
- 1 large egg
- 1/3 cup (49 g) sugar-free milk chocolate chips, divided
How to Make Keto Chocolate Chip Cookies
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (177°C). Then, line a baking tray with parchment paper to prevent the cookies from sticking.
Step 2: Mix the Dough
In a large mixing bowl, add the cashew butter, allulose, and egg. Stir everything together until fully combined. Make sure there are no streaks of egg left. The mixture should look smooth and creamy.
Step 3: Add Chocolate Chips
Stir in half of the chocolate chips, making sure they are evenly distributed throughout the dough. This will add little pockets of chocolate goodness in each cookie!
Step 4: Scoop and Shape
Using a 1.5 tbsp cookie scoop, take portions of the dough and place them on your prepared baking tray. Make sure to leave about 1.5 inches of space between each cookie. Once placed, press a few of the remaining chocolate chips on top of each cookie dough ball.
Then, gently press down with your palm to form a thick, round cookie. These cookies won’t spread much while baking, so shape them the way you want them to look once they’re baked.
Step 5: Bake the Cookies
Bake the cookies for about 10-12 minutes or until the edges and tops of the cookies start turning golden brown. Be careful not to overbake them, as the sugar substitute (allulose) tends to brown quickly.
Step 6: Cool and Store
Once baked, remove the tray from the oven and allow the cookies to cool completely on the baking sheet. Once they have cooled down, store them in an airtight container. They will stay fresh for 1-2 days at room temperature or longer if stored in the fridge or freezer.
Why You’ll Love These Keto Chocolate Chip Cookies
These cookies are perfect for anyone following a keto or low-carb diet but craving something sweet. They are made with just 4 simple ingredients and are both easy to prepare and delicious to eat. Plus, they are flourless, sugar-free, and full of chocolatey goodness!
Enjoy them as a quick snack or treat without any guilt, knowing you’re sticking to your healthy eating goals.
Whether you’re in the mood for a quick dessert or just want to satisfy your sweet tooth, these keto-friendly chocolate chip cookies are sure to hit the spot. So grab your ingredients and get baking!
FAQs
Can I use peanut butter instead of cashew butter?
Yes, you can replace cashew butter with natural peanut butter, but the taste and texture may vary slightly.
What is allulose and where can I find it?
Allulose is a keto-friendly sugar substitute that tastes like sugar but doesn’t raise blood sugar levels. It is available online and in some health stores.
Can I use erythritol or stevia instead of allulose?
Yes, but the texture may change slightly. Allulose gives the best soft and chewy texture.
How long can I store these cookies?
You can store them for 1–2 days at room temperature, up to a week in the fridge, or a month in the freezer.
Do these cookies spread while baking?
No, they don’t spread much, so it’s important to press them into shape before baking.
