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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 is 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.
Don't have cream of tartar? Use lemon juice or apple cider vinegar instead. Cream of tartar (acidic ingredient) combined with baking soda (alkaline ingredient) are the active ingredients in baking powder but without the starches and gluten. The rule is simple; for every one teaspoon of baking powder you'll need 1/4 tsp baking soda, plus 1/2 tsp cream of tartar.
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.
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Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs3.1 grams
Protein5.1 grams
Fat27.5 grams
Calories278 kcal
Calories from carbs 4%, protein 7%, fat 89%
Total carbs5.9 gramsFiber2.8 gramsSugars1.9 gramsSaturated fat10.2 gramsSodium203 mg(9% RDA)Magnesium61 mg(15% RDA)Potassium204 mg(10% EMR)
Ingredients (makes 9 large cookies)
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.
Chewy Chocolate Chip Cookies
Step by Step
Ingredients
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.
Nutrition (per cookie)
Calories278kcal
Net Carbs3.1g
Carbohydrates5.9g
Protein5.1g
Fat27.5g
Saturated Fat10.2g
Fiber2.8g
Sugar1.9g
Sodium203mg
Magnesium61mg
Potassium204mg
Detailed nutritional breakdown (per cookie)
| Total per cookie |
| 3.1 g | 5.1 g | 27.5 g | 278 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 10.2 g | 90 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.7 g | 0.5 g | 8 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1 g | 2.4 g | 5.8 g | 66 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.1 g | 0.8 g | 4.7 g | 47 kcal |
| Pecans, nuts |
| 0.4 g | 0.8 g | 5.9 g | 57 kcal |
| SEA SALT FLAKES |
| 0 g | 0 g | 0 g | 0 kcal |
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