Low Carb treat lovers, rejoice! This Salted Dark Chocolate Chip Cookie is a gluten-free, sugar-free, and lower carb alternative to the classic chocolate chip cookie, with a little sea salt to enhance the dark chocolate. This cookie has the toffee-like flavor of the original without all the sugar and carbs.
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Best Chocolate Chip Cookie Recipe – Keto, Low Carb, Gluten-free, Grain-free, Sugar-free
Since going low-carb and sugar-free, I’ve struggled to find a good chocolate chip cookie. Without brown sugar and white flour, I wasn’t sure I would ever be able to recreate this treat in a way that actually brought back those nostalgic memories associated with the original version. But this recipe takes the cake…or should I say, the cookie? That really was a bad joke. I’m sorry; but not sorry enough to delete it from this post.
Making this work took quite a bit of fiddling around. Once I found a flavor that made me happy, it took a few more tries to get a soft cookie with just the right amount of bite. My mother, and I think she’s great by the way, is a crunchy cookie kind of lady. I had a childhood filled with crispy everything. Chocolate chip? Crunchy. Snickerdoodle? Crunchy. After realizing that not everything had to snap when you ate it, I’ve found that I’m a fan of somewhere in the middle.
When I was eating gluten and sugar, I had this down to a science, and I’ve made more batches of chocolate chip cookies than perhaps any other dessert over the years, so it was important to create a recipe that was as close to what I remember as possible.
Though, after eating this way for a while, your palette starts to change and what I remember a food tasting like is often not the reality anymore, but I am absolutely satisfied with this version. I’m sorry that you’ll eat more than one when these are just out of the oven. I always do.
How to make Sugar-free Chocolate Chip Almond Flour Cookies
Keto Chocolate Chip Cookie Ingredients
- Blanched, ground almond flour
- Coconut flour
- Brown erythritol
- Pure vanilla extract
- Dark chocolate chips (80% or higher, or Lily’s)
- Maldon sea salt flakes
Tips, tricks, and take-aways for making Low Carb Chocolate Chip Cookies
With the cookie, texture is king. What I’ve found after experimenting is that the key to a good chocolate chip cookie when you are going gluten-free is the texture. I’ve experimented with only almond flour (too soft), coconut (a bit too dry for my liking, plus, not everything can have flipping coconut flour in it), and finally settled on almond with a little helping hand from coconut flour.
Do you really need brown sugar? Yes! Alright, well, no. But you will not get the same flavor profile. Up until recently there was no real substitute for brown sugar. Swerve came out with a brown “sugar” version that really does make a difference. I’m dying to try it with a caramel sauce, but that’s another experiment for another time. Trust me when I say that brown erythritol is where it’s at.
Smooshing these cookies before baking is absolutely necessary unless you want something akin to a keto fat bomb. Alternative flours do not necessarily behave in the way that your old gluteny (not a word, but I’m calling Websters to have this added in as a good adjective) friend, white flour, does while in the oven. You will see a minimal spreading of the dough while in the oven. Give that cookie a little help by flattening just a smidge with the back of your cookie scoop or even a spoon.
All sea salt flakes are not created equal. Maldon Sea Salt is a pain to track down, but thanks to the Internet, we don’t have to go sleuthing anymore. Just go buy it. Stop trying to put regular fine sea salt on your cookies. I know you’ve been cheaping out like I once did. This product is a game changer. Do not, whatever you do, listen to that voice in your head that tries to tell you that coarse sea salt will work out without incident. That voice is wrong. Bury it.
Other Low Carb Keto Cookie Recipes you’ll love
A soft (but with just the right amount of crunch) gluten-free and refined sugar free cookie speckled with sea salt and dark chocolate chips.
- 4 tbsp salted, grass-fed butter, softened
- 1/4 cup erythritol, brown granular, Swerve
- 1/4 cup granular erythritol, Swerve
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup almond flour, ground, blanched
- 3 tbsp coconut flour
- 1 tsp baking powder
- 3 oz sugar-free chocolate chips, Lilly's (is my favorite)
- a pinch sea salt, fine
- sea salt flakes, Maldon
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, beat softened butter until light and fluffy. Add in brown Swerve, beating until well incorporated; approximately 1-2 minutes. Add egg, vanilla extract. Mix until combined.
Add flours, baking powder, and salt. Mix until combined. Add chocolate chips and mix in by hand with a wooden spoon.
Scoop out 1 1/2 tbsp sized dough balls (or use a scoop, don't dirty your hands) and place onto a parchment lined cookie sheet. I leave about 1 inch between each cookie. Flatten each ball with the back of your cookie scoop; these will not spread out like a traditional chocolate chip recipe. Sprinkle the top with sea salt flakes. '
Bake for 12-14 minutes or until a light golden brown. Do not over bake. Cool completely before transferring to an air-tight storage container.
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 120mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 0gProtein: 4g
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