I’m slowly getting back into eating low carb/keto after splurging a bit over the holidays. Rick and I both got a little lazy on our diets and ended up gaining a few pounds back. Crazy how our bodies responded so quickly to eating carbs for only a couple days. Instant bloated feeling and we were constantly craving. Carbs are evil! So we are both back to clean low carb eating and snacking.
Recently, I had a taste for homemade cookies. My first big test after getting back on the keto train. I didn’t fail! I was able to find this low carb cookie recipe that is only 3 grams of carbs per cookie! Even better, the cookies are soft, chewy and gooey which is how I prefer a homemade cookie (usually low carb cookies are crispy, flat and crunchy – no thank you). This is a low carb/keto cookie recipe I’ll use over and over again swapping out the chips and nuts for different chip/nut combos. The cookies I recently made are white chocolate macadamia nut cookies. The next batch will be good old fashioned chocolate chip. Here is how to make your own keto soft and chewy cookies.
The ingredients
The ingredients for these keto cookies are:
- 1 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tsp xanthan gum
- 1/2 cup butter (1 stick softened)
- 3/4 cup packed Swerve brown sugar (a substitute: golden monkfruit)
- 1 tsp vanilla extract
- 1 large egg (room temp)
- 1 cup chocolate chips (I only use Lily’s and for this recipe I used the white chocolate chips)
- 1/2 cup chopped macadamia nuts
Almond Flour
To make this recipe low carb/keto friendly then you MUST use almond flour. And no, you cannot substitute coconut flour in its place.
Recipe
- To begin, preheat oven to 350 degrees F
- Combine almond flour, baking soda, baking powder and salt (I throw everything in my stand mixer and give a whir for 3-5 secs to mix dry ingredients)
- Add butter (room temp/softened), swerve brown sugar sweetener, egg (room temp) and vanilla into the dry ingredients and mix until creamy
- Add the chip/nut combo of your choice into the creamy mixture (my cookie faves are white chocolate macadamia nut or good old fashioned semi sweet chocolate chips. I only use Lily’s chocolate chips in my keto recipes (comes in white chocolate, semi sweet chocolate and dark chocolate and I find at Kroger in the baking isle. A 9 0z bag usually costs between $6-$7 dollars).
- IMPORTANT STEP!! Chill cookie dough for 20-30 minutes. Chilling the dough is the trick for fluffy, chewy cookies! If you don’t chill the dough the cookies will flatten out and become crispy and flat!
- Using a scoop, drop 1 inch cookies onto a baking sheet covered in parchment paper. I use my small scoop from Pampered Chef HERE
- Bake 8 minutes (DONT OVERBAKE – 8 minutes ONLY). Set a timer and take them out at 8 minutes! You will think they are not cooked. You are correct! Cookies must be removed from oven when they are slightly underdone. Taking them out of oven when they look a little “under” will ensure your cookies will cool soft and gooey! Don’t worry, they finish cooking on the stove top (from heat of pan) as they cool. Trust me on this one!
Is chilling dough necessary?
Definitely! The success of a chewy, gooey cookie depends on this step! The butter must be very cold when it goes into the oven. When it goes in cold, perfect soft and chewy cookies are formed. If the butter is not cold when it goes into the oven the cookies will spread thin when it bakes which results in flat crisp cookies.
Cookie count and carbs
This recipe will net you around 25 cookies and each cookie is a little over 3 grams of carbs each.
ENJOY!
