Keto Chocolate Chip Cookies are one my favorite low carb Christmas desserts!
Keto chocolate chip cookies made with coconut flour are an easy and delicious way to enjoy low carb cookies during Christmas time or any time of year! If you are on the ketogenic or low carb diet and still want to enjoy your favorite cookie, keep reading!
Let’s face it – low carb or not, you have to have some cookies at Christmas! What I love about these keto chocolate chip cookies is that they are good for Christmas or all year round!
Keto Baking Tips
A few things to note when you are making a keto-approved baked dessert! Some ingredients are one-for-one swaps are some aren’t!
When baking with coconut flour, you will be using MUCH less flour than typical all purpose flour. Coconut flour is extremely absorbent so you will use much less than typical flour.
Also – when making these keto chocolate chip cookies – or any other low carb dessert or keto cookie recipe, I should note that my opinion is one should *always* use butter over coconut oil.
This is just my personal preference, but I tried this recipe with both butter and coconut oil. The coconut oil cookies were NOT good 🙁 they were also very crumbly and burned very easily!
Butter just bakes better so I highly recommend using butter as the recipe calls for! Also – you can experiment with using almond flour over coconut flour for these keto chocolate chip cookies. But, remember with keto baking most ingredients are not a one-for-one.
Be sure to check your ingredient calculations to ensure you are getting the right amount of each ingredient.
Lastly, I recommend using parchment paper to line your cookie sheets. I found that keto chocolate chip cookies with coconut flour tend to burn more easily than chocolate chip cookies with almond flour or regular flour. I also baked these at a reduced heat and kept my eye on them to ensure they wouldn’t burn.
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Keto Chocolate Chip Cookies Recipe
Keto Chocolate Chip Cookies
- 3/4 - 7/8 cups coconut flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup Swerve, granular
- 3/4 cup Swerve, brown
- 2 sticks butter softened
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups Lily's Dark Chocolate Chips
Preheat oven to 325 degrees. Cover baking sheets with parchment paper.
Sift dry ingredients together. Ensure there are no lumps (coconut flour can lump) Set aside
Combine sugars, vanilla and softened butter. Beat with a hand mixer until well incorporated. Add eggs one by one until well incorporated. Be sure to scrape the sides of the bowl in between eggs.
Add dry ingredients and mix until just mixed. Stir in chocolate chips by hand.
Drop teaspoons of cookie onto baking sheet. Bake for 10 minutes or until lightly browned on top. Cool on baking rack on the baking sheet for 5 minutes before transferring to baking rack to cool completely.
Coconut flour can burn easier than traditional flour. Be sure to keep an eye on the cookies.
Macros per 1 cookie (total recipe = 36 cookies)
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What is your favorite Christmas dessert? Are you planning on staying on your keto diet during the holidays? I’d love to hear your thoughts, or favorite recipes in the comments!
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