This post may be sponsored or contain affiliate links. All opinions remain our own.(Full disclosure)
Everyone of all ages enjoys chocolate chip cookies, however common varieties often contain high amounts of sugar, regular flour, gluten, and unhealthy fats.
Today, with the vast array of low carb flours, it’s super easy to avoid excess carbs and keep to a bare minimum.
If you are prone to nut allergies, especially almond flour, using coconut flour is the most natural low carb alternative. It is also suitable if following a Paleo Diet lifestyle.
We love to prepare a variety of low carb cookies. Check out our almond butter chocolate chip cookies if you haven’t already.
Out of all the coconut flour recipes we prepare, one of our family favorites are these keto-friendly coconut flour chocolate chip cookies.
At only 5g net carbs and 22g fat per cookie and gluten-free, it’s an easy way to increase healthy fats on a ketogenic diet.
How To Make Keto Coconut Flour Chocolate Chip Cookies
When using coconut flour instead of almond flour, you want to start by using half the amount needed for your recipe and add more gradually if necessary.
Since coconut flour soaks up so much moisture, it can be challenging to adjust your mixtures or batter if you add too much at once.
Another main ingredient to cut down the carbs in these cookies is Erythritol.
You can generally replace the amount of regular sugar in recipes with granulated sugar-free keto sweeteners.
The other main ingredient is your chocolate chips. I’m currently using Callebaut sugar-free dark chocolate chips with over 70% cocoa solids, but any keto-friendly chocolate chips will work fine.
When preparing the mixture, you may find it to be lighter or similar to cake. I find it difficult to create chewy cookies using coconut flour, so I if I’m after that texture, I resort to using almond flour or Psyllium Husk.
The recipe calls for simple ingredients, and can you can have cookies prepared in less than 30 minutes.
Start with melting 1/2 cup salted butter in a mixing bowl in the microwave. Add in all ingredients, including eggs, Erythritol, baking powder, and vanilla extract. Leave aside from chocolate chips for now.
I find it does not impact the recipe if mixing everything compared to adding dry to wet ingredients.
Whisk for about a minute or until thoroughly combined. It shouldn’t take too long.
Once mixed, add your sugar-free dark chocolate chips and fold together. Save a few to pop on top for decoration.
Preheat oven to 350f and line a baking tray with parchment paper. I’m using a Silpat baking mat.
Roll cookies into balls and flatten or shape according to your preference.
Spread evenly on your baking tray and bake for 10-15 minutes in the center of the oven until the edges start to brown.
Remove and leave to cool slightly before transferring to a wire rack to cool further.
- 1/2 cup coconut flour
- 1/2 cup erythirtol Sweetener
- 1/2 cup salted butter softened
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 cup sugar free chocolate chips
- 1/2 teaspoon vanilla extract
- Melting 1/2 cup salted butter in a mixing bowl in the microwave.
- Add in all ingredients, including eggs, Erythritol, baking powder, and vanilla extract.
- Leave aside chocolate chips.
- Whisk for about a minute or until thoroughly combined.
- Add your sugar-free dark chocolate chips and fold together.
- Preheat oven to 350f.
- Line a baking tray with parchment paper.
- Roll cookies into balls and flatten or shape to your preference.
- Place evenly on your baking tray and bake for 10-15 minutes in the center of your oven.
- Remove and leave to cool before transferring to a wire rack to cool further.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 250Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 103mgSodium: 192mgCarbohydrates: 8.5gNet Carbohydrates: 5gFiber: 3.5gSugar: 4.5gProtein: 4.5g
Nutritional information is estimated
One mistake I previously made was adding water to the mixture as I thought it was too dry. Once in the oven and cooking, the cookies lost their shape and almost entirely flattened out, ending up with a giant looking cookie.
So hold back the liquid, the recipe will turn out fine.
If the mixture is too wet, add 1/4 cup of additional coconut flour.
It’s crucial to use sugar-free chocolate chips as if using regular chocolate chips. Otherwise, it can make this keto dessert very sickly.
I prefer it on the less sweet side, but my kids like it with more sweetener, so adjust accordingly to suit yourselves.
Check out our other keto, and gluten-free recipes to help you on your low carb journey.