Lenny and Larrys
Are there any words more commonly associated with a cookie than ‘chocolate’ and ‘chip’?
We doubt it.
You've eaten them on major holidays. At family events. At a corporate party.
You’ve had them after dinner. Or between meals. Or following an exercise.
There just isn’t a wrong time to have a chocolate chip cookie. Any time of day or night. Any time of the week or year. Chocolate chips cookies have been there with us through it all.
But can this classic treat be done in a low carb and keto way? YUP!
Lenny & Larry’s has been dedicated to this classic for a long time.
Our recipe is refined and layered with as much nutrition as it has love. There are no GMO products, no soy, no dairy, no egg, and no artificial sweeteners.
What it DOES have is lots of plant-based protein and fiber.
We know how much fun it is to bake and explore new things at home. That’s why we wanted to discover some of the ideas for low carb and keto chocolate chip cookie recipes.
Ideas for keto chocolate chip cookie recipes
Maybe when you first set out into Keto Land, you thought it might be the end of your relationship with chocolate chip cookies.
But have no fear! We have options here!
This list covers a solid choice for a classic recipe, including an option with nuts and a crunchy version.
CLASSIC (and keto) chocolate chip cookie
What better place to start a list of keto chocolate chip cookie recipes than the already established perfection of the classic chocolate chip cookies?
There are no add-ons or extra toppings with this recipe. Just the traditional and time-honored tastiness of chocolate and cookie together.
Ingredients:
- 2 large eggs
- 1/2 cup (1 stick) melted butter
- 2 tablespoon heavy cream
- 2 teaspoon pure vanilla extract
- 2 3/4 cup almond flour
- 1/4 teaspoon kosher salt
- 1/4 cup keto-friendly granulated sugar (such as Swerve)
- 3/4 cup dark chocolate chips
- Cooking spray
Instructions:
- Bring the oven to 350 degrees.
- In a large bowl, whisk the egg with the butter, heavy cream, and vanilla. Stir in the almond flour, salt, and Swerve.
- Fold the chocolate chips into the cookie batter.
- Form the batter into one-inch balls and arrange three inches apart on parchment-lined baking sheets.
- Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.
- Bake until the cookies are lightly golden, about 17 to 19 minutes.
For a full rundown of this cookie, along with video and photos, you can find the author Laura Rege at Delish.
Keto chocolate chip cookie WITH NUTS
What adds protein, a touch of fat, and a whole lot of balance to the bittersweet beauty of dark chocolate?
NUTS! That’s what.
We love this recipe because it includes another healthy protein element while also contributing to a different kind of balance in the cookie. Annie Holme's recipe, published with Maebell’s, calls for pecans. But you can be flexible.
Explore a variety of nuts for this recipe to discover what strikes that perfect balance for your palate.
Ingredients:
- 1 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed brown sugar (golden monk fruit)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup dark chocolate chips
- 1/2 cup chopped pecans
Instructions:
- Bring the oven to 350 degrees.
- In a small bowl, combine the almond flour, baking soda, baking powder, and salt. Set aside.
- You will beat butter, golden monk fruit sweetener, and vanilla extract in a stand mixer bowl until creamy for the next step.
- Add the egg. Beat the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in dark chocolate chips and chopped nuts.
- Chill the mixture for 20-30 minutes until the butter is solid.
- Using a one-inch cookie or ice cream scoop, drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
- Bake for 7-9 minutes, or until golden brown and lightly set.
- Optional: Top with salt.
The author Annie Holmes has more notes and pictures at Maebell’s.
CRISPY (and crunchy) keto chocolate chip cookie
We have the classic. And we added nuts. What else could there be?
CRISPY chocolate chip cookies! This recipe will have you enjoying a little extra crunch in your favorite cookie while (of course) keeping those carbs low and the ingredients keto friendly.
Check it out.
Ingredients:
- 110 grams of butter melted
- 100 grams sweetener (such as Sukrin Monk Fruit)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 200 grams almond meal
- 30 grams beef gelatin
- 1 large egg - room temperature
- 40 grams sugar-free chocolate chips
Instructions:
- Mix all the cookie ingredients in a large bowl until well combined.
- Leave to rest for 5 minutes.
- Prepare 2 large baking trays with baking paper.
- Use a teaspoon to scoop out cookie dough, roll into a ball, and place onto a baking tray.
- Slightly flatten with the back of a fork (only a little).
- Refrigerate for 30-60 minutes.
- Preheat a fan-forced oven to 170℃ (350F)
- Bake 13-18 minutes or until lightly golden.
- Cool on a wire cooling rack. (Cookies will continue to firm up when cooling.)
Author Megan provides further suggestions on cooking methods and a full summary at Mad Creations Hub.