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
Set your oven to 350°F (177°C). Line a baking tray with parchment paper.
Step 2: Mix the Dough
In a large bowl, add the cashew butter, allulose, and egg. Mix well until everything is fully combined. There should be no streaks of egg left.
Step 3: Add Chocolate Chips
Stir in half of the chocolate chips and mix them evenly into the dough.
Step 4: Scoop and Shape
Use a 1.5 tbsp cookie scoop to scoop out the dough. Place the cookie balls on your prepared tray, keeping a gap of about 1.5 inches between each.
Add a few of the remaining chocolate chips on top of each dough ball. Gently press down with your palm to form a thick round cookie. These cookies don’t spread much, so shape them as you want them to look once baked.
Step 5: Bake the Cookies
Bake for 10-12 minutes, just until the tops and edges start to turn golden brown. Do not overbake, as allulose browns quickly.
Step 6: Cool and Store
Take the tray out of the oven and let the cookies cool completely on the baking sheet. Once cooled, store them in an airtight container. They’ll stay fresh for 1–2 days at room temperature, or longer if stored in the fridge or freezer.
These low carb, flourless chocolate chip cookies are ideal for anyone looking to enjoy a sweet treat without breaking their keto goals. With just 4 ingredients, minimal prep, and no complicated steps, this recipe is a keeper for anyone following a healthier lifestyle.
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.
