Name: Keto Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 1/4 cup almond flour; 3 tbsp coconut flour; 1/2 cup unsalted butter (softened); 1/2 cup Brown Swerve; 1/4 cup Granular Swerve; 1 large egg; 1.5 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp xanthan gum; 3/4 cup sugar-free dark chocolate chips

December 9, 2018 // by Home Jobs By Mom// 136 Comments

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This post was created in partnership with Swerve. As always, all opinions are entirely my own. Thank you for supporting the brands that support me! #lowcarbbaking #swervesweetie

Low carb cookies made with a combination of Swerve Sweeteners. Nice and moist on the inside and crispier on the outside for a perfect treat!

As you may know, we have been dabbling in the Keto Diet. Basically, for us, this means eating lower carbs. We don’t go crazy or anything—we just try to avoid things with a billion carbs in them. Things like cookies.

The average Toll House chocolate chip cookie has about 12-14 carbs. It may not seem like that much to some but if you can eat more than a few—you’re in trouble. Especially, considering even healthy things like vegetables have carbs in them.

FYI, most people on Keto try to eat less than 50g of carbs a day 😉

SO I decided to try my hand at some Keto Chocolate Chip Cookies to keep my sweet tooth in check. These guys have a guestimated amount of 1-3 carbs per cookie which isn’t too bad at all!

To make these Keto Chocolate Chip Cookies, I lessened the carbs by using alternative flours and sugars like Swerve.

A Little About Swerve

Swerve is a sugar replacement that has low calories, low carbs (3-4 per serving), and measures just like sugar. It is made from fruits and starchy root vegetables.

The carbohydrates in Swerve come from the erythritol and oligosaccharides. Erythritol is somewhat of an anomaly in the carbohydrate world, since it only contributes 0.2 calories per gram. Erythritol is absorbed in the small intestine and then 90% is eliminated by the body, so it’s never metabolized. Basically, we don’t absorb the ingredients in Swerve, so it can’t contribute a significant amount of calories.

It’s very natural—with no artificial ingredients, preservatives or flavors, and is even non-glycemic and non-GMO.

Tips for Making Keto Chocolate Chip Cookies

Using an erythritol sugar like Swerve is a must! In my experimentation, I found Swerve to have a better overall texture and taste in baked goods than Sucralose. With Sucralose, my cookies turned out drier and denser.

However, using Brown Swerve gives the cookies better coloring (cookies baked with sugar substitutes don’t brown well) AND texture. My Keto Chocolate Chip Cookies are nice and moist on the inside and crispier on the outside.

Do not use a silicone baking mat. It is already hard enough for these cookies to spread, a mat will make it non-existent and increase the baking time.

Trust me—I’ve done it.

To check if the Keto Chocolate Chip Cookies are done, take a peek at the bottoms of the cookies. If they are golden, take them out and start cooling even if the tops are still a little pale.

Don’t worry—they will continue cooking and be amazing!

Enter Our Swerve Giveaway

Want to make these Keto Chocolate Chip Cookies? Head on over HERE to win a $50+ Swerve Baking Kit! Hurry—ends SOON!

Try Our Keto Chocolate Chip Cookies!

4.84 from 6 votes

Keto Chocolate Chip Cookies

Low carb cookies made with a combination of Swerve Sweeteners. Nice and moist on the inside and crispier on the outside for a perfect treat!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 1/4 cup almond flour
3 tbsp coconut flour
1/2 cup unsalted butter softened
1/2 cup Brown Swerve
1/4 cup Granular Swerve
1 large egg
1.5 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
3/4 cup sugar-free dark chocolate chips

Instructions

Preheat oven to 350 degrees. Grease 1-2 baking sheets (do not use a silicone mat) and set aside.
Using a mixing bowl with a paddle, cream together butter and sugars on low. Add in vanilla.
While the mixture is creaming, place all dry ingredients into a medium bowl. Whisk until thoroughly combined. Set aside.
Add the egg to the creamed mixture. Mix on low for 15 seconds.
Continue mixing on low, add in half of the flour mixture until combined. Mix in remaining flour mixture.
Fold in chocolate chips.
Using an ice cream scoop, divide dough into 12-18 balls. Flatten slightly with the back of a spoon.
Bake for 9-10 minutes, rotating trays halfway through. Let cool completely on baking tray. Enjoy!

There you have it—an awesome low carb cookie recipe! I recommend eating them with coffee and pretend you’re having a java chip frappuccino 😉

Also, make sure to visit Swerve Sweetener online and check out their other great products and recipes!

Home Jobs By Mom

Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.