The Best Chewy Keto Chocolate Chip Cookies
Are you a chewy chocolate chip cookie person or a soft chocolate chip cookie person? If you answered chewy, today is your lucky day! This recipe for the best chewy Keto chocolate chip cookies is what you’ve been looking for. This is a great low carb basic cookie recipe to keep in your back pocket. It only uses one bowl and comes together in under a half hour. Plus, if you do any Keto baking regularly, you can probably whip up these cookies with ingredients you already have. So why not make a batch to share or make one for yourself and stick the extras in the freezer for a rainy day?
A Short History of the Chocolate Chip Cookie
Did you know that chocolate chip cookies were invented before chocolate chips? In the late 1930s, Ruth Graves Wakefield, a chef at the Toll House Inn in Massachusetts, chopped up a chocolate bar and added it to her cookie dough, and the rest was history.
It is often reported that Ruth invented the chocolate chip cookie accidentally, and that she had been trying to make chocolate cookies but didn’t have time to melt the chocolate. However, she has said that it was not a mistake. She was looking for a cookie to serve with vanilla ice cream and decided to try something new.
The recipe was so popular that it led to the creation of the chocolate chip as we know it today in 1941. Commercial chocolate chips are specially formulated to retain their shape when baked in the oven.
Quick Guide to Low-Carb Chocolate Chips
When it comes to Keto-friendly chocolate chips, you have three options; buy them, make them, or substitute them. Read on for an overview of all three options:
- Buy – There are some commercially available options that are also Keto-friendly. Lily’s is the most commonly available in the US. Store-bought can’t be beat for convenience but if you live somewhere where they can’t be found, or you need to avoid any ingredients in the store-bought brands, don’t despair.
- Make – You can make sugar-free chocolate chips without too much work. Here is a recipe that has a version for eating and a version for baking. Making your own is good if you want to know exactly what is in your chocolate chips or if you want to be able to control the sweetness. You don’t need any special equipment, but a mold will give you the distinctive shape.
- Substitute – There are several easy substitutes for chocolate chips if you can’t buy them and don’t want to make them. You can chop up a bar of chocolate like Ruth Wakefield or use can use cocoa nibs for a twist.
Can’t Get Enough Chocolate Chips?
We’ve got you covered!
Bake these low carb cookies and watch them disappear off the plate.
- Preheat oven to 320 F (160 C).
- Mix together all the ingredients to form a cookie dough.
- Use a tablespoon to scoop up portions approximately 45 g in weight and form into 8 balls.
- Flatten and shape each ball into a cookie shape and place onto a baking tray lined with parchment paper.
- Bake for around 15 minutes, rotating the tray after 8 minutes. Remove and allow to cool completely. Store in an airtight container.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 1 g
- Serving Size: 1 cookie
- Calories: 146
- Sugar: 1 g
- Fat: 12 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 4 g