These chocolate chip cookies are not only lowcarb/keto, but they are chewy throughout, yet a bit crispy on the edges! they are gluten free, grain free, and can be keto or paleo!
So I started experimenting. Different ingredients, different proportions, and different baking times. These are pretty close to real deal chocolate chip cookies! They are a little crispy on the edges, yet chewy in the middle!
Gelatin is used to make the cookies really chewy, and to get the crispness on the edges, the cookies are baked a little longer than the average grain free cookie. The butter and Swerve Brown Sugar Replacement add to the authentic cookie flavor.
Also, use very dark chocolate chips to minimize the sugar content. The macros in this recipe are calculated using Pasha 85% cacao organic chips, but you can use what ever dark chocolate or sugar free chips you like. For paleo-friendly chips, try these.
1 ½ c. Almond flour*
½ tsp. Baking soda
½ tsp. Salt
½ c. Grass fed butter, softened (for dairy free use ghee or palm shortening)
2 tsp. Vanilla
*See ingredient notes below
Using a cookie scoop, place batter in 1 tbsp. scoops onto a parchment-lined baking sheet. Bake 15–17 minutes until edges are browned. Browned edges are key to getting a slightly crispy edge. The rest of the cookie will still be soft and chewy. Remove from oven and allow to cool a couple of minutes before removing from baking sheet and placing onto paper towels. Let cookies cool for 10–15 minutes before devouring. When cookies are warm, they are very soft. Cool the cookies to room temperature before eating so that the edges to get a bit crispy! Makes about 2 dozen cookies.
*If you don’t have Swerve Brown Sweetener, you can use Lakanto Golden Monk Fruit Sweetener or granulated sweetener. I think that the Brown Sweetener mimics real brown sugar the best, but the other monk fruit or erythritol sweeteners will work.
* For chocolate chips, choose very dark chocolate to minimize the carbs or use a stevia sweetened chocolate like Lily’s. I prefer no soy in my chocolate, so I like these 85% cacao chocolate chips. Try Enjoy Life chips for paleo.
Macros for one cookie
Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.
Net carbs: 2g
After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition
Keto Chewy Chocolate Chip Cookies
- 1 ½ c. Almond flour*
- 2 tbsp. Gelatin*
- ½ c. Swerve brown sweetener* Regular granulated sugar substitute will work if you don’t have brown* Use Coconut sugar if paleo
- ½ tsp. Baking soda
- ½ tsp. Salt
- ½ c. Grass fed butter softened (for dairy free use ghee or palm shortening)
- 1 Egg
- 2 tsp. Vanilla
- ½ c. Dark chocolate chips*
- Using a cookie scoop, place batter in 1 tbsp. scoops onto a parchment-lined baking sheet.
- Bake 15–17 minutes until edges are browned. Browned edges are key to getting a slightly crispy edge. The rest of the cookie will still be soft and chewy.
- Remove from oven and allow to cool a couple of minutes before removing from baking sheet and placing onto paper towels. Let cookies cool for 10–15 minutes before devouring. When cookies are warm, they are very soft. Cool the cookies to room temperature before eating so that the edges to get a bit crispy! Makes about 2 dozen cookies.
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