Even those of us living a ketogenic lifestyle get the occasional hankering for this classic every once in a while! The trick in making low carb chocolate chip cookies is to minimize all of the high carb ingredients and maximize the flavor with our ingredients. I chose almond flour naturally for this recipe because the nuttiness will go really well with the dark chocolate. It also will help coax more flavor out of the walnuts, while giving us a texture contrast from the crunch.

When choosing chocolate for any keto recipe, make sure that you go with a high cocoa ratio. You always want to be baking with cocoa that is above 85% pure. If you can’t find any Baker’s chocolate (my brand of choice), you can go with some Ghiradelli chocolate bars and break them into small chunks.

Most of the low carb chocolate chip cookie recipes I found didn’t have any eggs, so I adapted it to my own tastes. Adding the egg is optional in this recipe, but I highly recommend it. Not only does it bring a little bit of extra protein, but it also helps bind the dough and give a more consistent texture when finished.

THE PREPARATION 

  • 2 1/2 Cup Blanched Almond Flour
  • 1/4 Cup Shelled and Chopped Walnuts
  • 1/2 Cup Unsalted Butter
  • 2 Large Eggs
  • 1/2 Cup Erythritol Powdered
  • 1/2 Cup Dark Chocolate Chips
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1 Tbsp. Vanilla Extract

THE EXECUTION

1. Preheat oven to 350 F
2. In a large bowl combine the almond flour, salt, baking soda, and erythritol together.
3. In a separate bowl, melt your butter and mix in the vanilla, dark chocolate chips, eggs, and walnuts.
4. Mix the wet ingredients into the dry ingredients until a cohesive dough has formed.

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5. Scoop out 1 Tbsp. of dough per cookie, and place flat onto a cookie sheet. You can flatten them a bit if needed.

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6. Bake for 8-10 minutes, or until the edges have turned golden brown. Make sure you keep an eye on them as they can burn quite quickly. 1-2 minutes over will give you a not so great low carb cookie!

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7. Remove cookies from the oven and transfer them to a cooling rack.

8. Make sure that the cookies remain stable. If they’re moved or disrupted when they’re hot, they will crumble – as the cool they will get more firm.

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9. Leave for about 10-15 minutes to fully cool, and eat to your hearts content!

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