Low Carb, Sugar-Free Chocolate Chip Cookies!

 Do you LOVE Chocolate Chip Cookies but have given them up because you have pre-diabetes, Type 2 Diabetes, or you’re on a low-carb, sugar-free diet, like Keto?

YOU WILL LOVE THIS RECIPE!

I can attest to the fact that these chocolate chip and walnut cookies are diabetic-friendly and do not spike my blood sugar!

I’m sharing my “go-to” recipe for low-carb, sugar-free chocolate chip cookies!

You can find lots of low carb recipes for cookies on the internet but the key to GREAT-TASTING chocolate chip cookies is in the ingredients!

In this case, the most important ingredients in this low-carb recipe is the flour!

I use King Arthur’s Keto Wheat Flour which gives the cookies the traditional cookie texture, unlike the popular low carb, almond flour which gives it a more cake-like texture.

The recipe for my go-to low-carb, chocolate chip cookies is below along with a recipe for a gluten-free version that uses almond flour.

Pick whichever one works for your diet!

Enjoy!

Foodie Gardener Go-To, Low Carb, Sugar-Free Chocolate Chip Cookies

(Modified King Arthur’s Recipe)

INGREDIENTS

8 tablespoons (113g) unsalted butter, softened

3/4 cup (128g) King Arthur Baking Sugar Alternative or Wholesome Allulose 

1/4 cup (50g) Splenda Magic Baker Brown Sugar Substitute

 1/2 teaspoon baking soda 1/2 teaspoon salt

1 teaspoon vanilla extract

1 large egg

*1 cup + 2 tablespoons (135g) King Arthur Keto Wheat Flour

 1 cup (170g) sugar-free “Bake Believe” Dark Chocolate Chips 

1/2 cup (57g) chopped nuts, optional

*Do not substitute this flour with another flour alternative for this recipe!

It’s pricey but worth a splurge for special occasions!

INSTRUCTIONS:

1. Preheat the oven to 350°F. Lightly grease two baking sheets.

2. Beat together the butter, baking sugar alternative, baking soda, salt, and vanilla extract until smooth and creamy.

3. Add the egg, mixing thoroughly. Stir in the flour, then the chocolate chips and nuts.

4. Scoop a tablespoonful of dough onto cookie sheet space a few inches apart

5. Bake the cookies for 10 to 12 minutes, or until the cookies begin to puff and the edges are just starting to turn golden brown. 

6. Remove the cookies from the oven and allow them to cool completely on the pan.

7. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Chocolate Chip Cookie: Gluten-Free Alternative with Almond Flour

INGREDIENTS

2 cups blanched almond flour

3/4 cup Allulose or other sugar substitute 

1/4 cup Swerve Brown Sugar Substitute

1/3 cup butter- softened 

1-large egg

1/2 teaspoon salt

 1/2 teaspoon baking soda

1 teaspoon vanilla extract

3/4 cup sugar-free dark chocolate chips

Instructions:

1. Follow the same instructions as for the above cookies made with the Keto Wheat Flour.

So which version are you going to make?

Do you have a question for me about how to make these cookies or other low carb, sugar-free recipe?

I have a 100% reply rate here on the Foodie Gardener Blog and all of my social media accounts!