Chewy Keto Chocolate Chip Cookies

If you want chewy keto cookies with the perfect crunch on top, look no further. These cookies are are absolutely delicious! I started testing the first batches more than 2 years ago and recently revisited the recipe to finally end up with these amazing cookies.

We've got easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously chewy cookies with no sugar and no gluten!

Recipe Tips

The chewiness comes from the additional psyllium although you could make them even chewier by swapping Allulose for the Erythritol. I'd still keep the brown sugar substitute as it ads that perfect caramel finish. Another option you could use instead of psyllium of gelatin powder (not to confuse with collagen which does not gel).

I used chopped 90% dark chocolate which is a great low-carb option. You could use 85% dark chocolate or sugar-free chocolate bar or chocolate chips.

Pecans, which can be substituted with walnuts, will add a tasty crunch. If you need to keep this recipe nut-free, use pumpkin seeds or sunflower seeds and swap ground sunflower seeds for the almond flour.

Instead of baking powder

Now a few tips for the flavor-enhancing ingredients. Instead of vanilla extract you can use ¹/₂ tsp vanilla bean powder, seeds from 1 vanilla bean or ¹/₂ tsp cinnamon. Finally, this recipe also uses fine lemon zest which can be substituted with finely grated orange peel for that perfect festive touch.

Preparation time

Hands-on:    15 minutes
Overall:      1 hour

Nutritional values (per cookie)

Total Carbs	5.9	grams
Fiber	2.8	grams
Net Carbs	3.1	grams

Protein	5.1	grams
Fat	27.5	grams
of which Saturated	10.2	grams

Energy	278	kcal

Magnesium	61	mg (15% RDA)
Potassium	204	mg (10% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (7%), fat (89%)

Ingredients (makes 9 large cookies)

1 stick softened butter (115 g/ 4 oz)
3 tbsp granulated Erythritol or Allulose (30 g/ 1.1 oz)
¹/₄ cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
2 tsp sugar-free vanilla extract or ¹/₂ tsp vanilla bean powder
1 large egg
1 tsp fresh fine lemon zest
1 cup almond flour (100 g/ 3.5 oz)
2 tbsp coconut flour (16 g/ 0.6 oz)
1 tbsp psyllium husk powder (g/ oz)
¹/₂ tsp baking soda
1 tsp cream of tartar or apple cider vinegar
³/₄ cup chopped 90% dark chocolate or sugar-free chocolate chips (3 oz)
³/₄ cup chopped pecans or walnuts (75 g/ 2.7 oz)
¹/₂ to 1 tsp flaky sea salt, to sprinkle on top

Instructions

Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
Note: For best results (chewier cookies), use Allulose instead of Erythritol.
Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.
In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.
Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.
Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).
Using your hand, flatten the dough. Sprinkle with flaky sea salt.
Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.
To store, keep refrigerated for up to a week, or freeze for up to 3 months.