These keto chocolate cookies are rich, thick, satisfying, packed with protein... and that's not all! They look, feel, and taste like a COOKIE!
A perfect keto dessert - or snack - for chocolate lovers!
I’ve already posted my Keto Chocolate Chip Cookies Recipe .
It’s based loosely on my gluten free chocolate chip cookie recipe, just with far fewer carbs, and a lot more protein.
The best thing? They pass for traditional chocolate chip cookies!
In the meantime, I’m sharing my keto chocolate cookies recipe!
Unlike many low-carb chocolate cookies - usually done up as almond flour cookies - these keto treats use whey protein isolate as the flour base.
This makes for a great way to indulge a sweet tooth, while also getting a bit of protein in. A delicious way to stick to your diet!
Keto Chocolate Cookies
This is a great recipe not only when it comes to nutrition, but also in execution - it makes a legitimately good cookie.
My husband isn’t even keto, and he’s frequently dipping into our keto cookie jar for these!
If you’ll be sharing - willingly or not - feel free to make a double batch.
These easy keto chocolate cookies freeze well, making it the perfect recipe for building up a supply of convenient snacks.
Just pull a few from the freezer and thaw! (I like to microwave them for a few minutes, Love these warm!)
By using protein powder and coconut flour in place of wheat flour and sugar substitutes in place of regular sugar - I was able to create double chocolate chip cookies that can satisfy a chocolate craving without raising blood sugar levels.
Perfect for anyone on a ketogenic diet!
Each cookie has a total of 9 grams of carbs (not including the chocolate chips).
1 gram of carbs comes from fiber and 6 grams come from sugar alcohols, leaving you with 2 grams of net carbs per cookie.
In general, you can expect sugar free chocolate chips to add about 1 g net carbs per serving.
Beyond the carbs fitting this low carb chocolate chip cookies recipe into a keto diet, there’s also the matter of protein.
These have 7 grams of protein per cookie - not bad at all!
So, next time you’re craving some rich chocolate flavor, grab one of these sugar-free cookies, totally guilt free!
As with a lot of my keto baking, this recipe takes a mix of simple ingredients, and some that are more specialty.
If you’ve been doing keto for a while, though - or made any of my other keto desserts - they may just be pantry staples for you by now.
A few notes:
This recipe uses two forms of keto friendly sweetener - A granulated sugar substitute, and a brown sugar substitute.
The “Flour” Mix
Rather than using a almond flour for this, I use Unflavoured Whey Protein Isolate to take the place of most of the wheat flour that would normally be used to make cookies.
Be sure to use “whey protein isolate”, specifically, as just “whey protein” can mean wildly different things, formula wise. Isolate behaves more like regular flour / all purpose flour than most varieties of “whey protein” do.
Sugar Free Chocolate Chips
There are several brands of sugar-free chocolate chips on the market.
I like this brand because it’s sweetened with stevia, rather than maltitol (As Hershey's Sugar Free Chocolate Chips are.)
Maltitol can negatively impact blood sugar levels, so I try to avoid it whenever possible.
You can use whatever milk you tend to drink.
I use unsweetened almond milk, as it’s what we have on hand. To keep these cookies nut free, you can use dairy milk, soy milk, coconut milk, etc - whatever works for you!
Rounding out this recipe, you’ll need:
... I just don’t have anything else to say about these ingredients 🙂
How to Make Keto Chocolate Cookies
The full recipe is in the recipe card at the end of this post, this is a pictorial walk through.
In stand mixer - or in a large bowl with a hand mixer - cream butter and sugar substitutes until fluffy.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
In a separate bowl (a medium-sized bowl), mix together remaining ingredients - except chocolate chips.
Slowly add this dry ingredients mix to the large mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Fold in the chocolate chips until well combined. Cover and let rest at room temperature for 30 minutes.
Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
Roll 1" balls out of the cookie dough, or use an ice cream scoop or cookie scoop. You want to get 16 cookies from the batch.
Arrange the balls of dough with 8 on each baking sheet, leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool.
Do not over bake. You’re looking for the sweet spot of JUST cooked, without drying out.
Allow cookies to cool for 2 minutes before removing from cookie sheet.
Cool completely before storing in an airtight container.
More Low Carb Dessert Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some more keto recipes for desserts to try!
Sugar-Free Chocolate Chip Truffles
Chewy Keto Lemon Bars
Keto Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Low Carb Ladyfingers
Sugar Free Cream Cheese Mints
Keto Chocolate Mousse
Low Carb Holiday Desserts
Keto Creme Brulee
Low Carb Carrot Cake
Keto Chocolate Chip Cookies
... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!
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Keto Chocolate Cookies (Protein Cookies)
- ½ cup Butter softened
- ½ cup Brown sugar sub
- ¼ cup Granulated sugar substitute
- 3 Large eggs
- 2 tablespoon Milk
- 2 teaspoon Vanilla extract
- 1 cup Unflavoured whey isolate
- ⅓ cup cocoa powder
- ⅓ cup Coconut flour
- ¾ teaspoon Baking soda
- ¾ teaspoon Salt
- ½ teaspoon Xanthan gum
- ¼ teaspoon Baking powder
- 1 cup Sugar free chocolate chips
- In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together remaining ingredients - except chocolate chips.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Fold in the chocolate chips until well combined. Cover and let rest for 30 minutes.
- Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 16 cookies from the batch.
- Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.