I finally perfected Sugar Free Chocolate Chip Cookies using a clever mix of pantry staples and low carb swaps, ideal for holiday baking, fall gatherings, and keto-friendly snacks.
I set out to make the best Sugar Free Chocolate Chip Cookies and instead made a little trouble. Using blanched almond flour and the right sugar free chocolate chips, these cookies somehow get crisp edges and soft centers that make you want just one more, and then another.
I kept thinking about how they’d vanish at parties or disappear straight from the tray at midnight. They’re small, bold, kinda snackable and yeah they fit right into Desserts Keto plans, or when you need a low sugar treat that still feels indulgent.
I can’t promise restraint, only that they’ll disappear fast.
Ingredients
- Almond flour: high in protein and healthy fats, low in carbs, makes cookies tender.
- Coconut flour: fiber rich, soaks up moisture, adds slight sweetness and drier texture.
- Allulose or erythritol: low calorie sweeteners, little blood sugar effect, erythritol can taste cooling.
- Butter: adds richness and flavor, helps browning and chew, use unsalted to control salt.
- Egg: binds ingredients, gives structure and lift, also adds protein and moisture.
- Sugar free chips: satisfy chocolate cravings, mostly sweetened with stevia or erythritol, less carbs.
- Walnuts or pecans: add crunch, healthy omega fats, a little extra fiber and flavor.
Ingredient Quantities
- 2 cups blanched almond flour (finely ground)
- 1/4 cup coconut flour
- 2/3 cup granulated allulose or granulated erythritol (use allulose for better browning)
- 1/4 cup powdered erythritol or confectioners style sweetener (optional, helps reduce grit)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon xanthan gum (optional, helps with texture)
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup sugar free chocolate chips eg Lily’s or chopped sugar free chocolate
- 1/4 cup chopped walnuts or pecans (optional)
How to Make this
1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat, so cookies dont stick.
2. Whisk together 2 cups blanched almond flour and 1/4 cup coconut flour in a bowl, make sure almond flour is finely ground and break up any clumps.
3. In a separate bowl cream 1/2 cup unsalted butter (room temperature) with 2/3 cup granulated allulose or erythritol until light and a bit fluffy, if using powdered erythritol add the 1/4 cup now to cut grit; beat in 1 large egg and 1 teaspoon vanilla extract until combined.
4. Stir 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt and 1/2 teaspoon xanthan gum (optional) into the dry flour mixture so it’s evenly distributed.
5. Fold the dry ingredients into the butter mixture gently until just combined, dont overmix or the dough gets dense; if dough seems too wet add a tablespoon of almond flour, too dry add a teaspoon of water or an extra egg yolk.
6. Fold in 3/4 cup sugar free chocolate chips and 1/4 cup chopped walnuts or pecans (optional), reserving a few chips to press on top of each cookie for prettier results.
7. Chill dough 20 to 30 minutes if you want thicker cookies and easier scooping, you can skip chilling for thinner, faster cookies.
8. Scoop dough by tablespoon or a small cookie scoop onto the lined sheet about 2 inches apart, gently flatten each mound with your fingers or the back of a spoon and press the reserved chips on top.
9. Bake 9 to 12 minutes at 325°F until edges are set and the tops are lightly golden (allulose will brown faster), then remove from oven and let cool on the baking sheet 10 to 15 minutes so cookies firm up before transferring to a wire rack.
Equipment Needed
1. Oven (preheat to 325°F) dont forget to preheat
2. Baking sheet plus parchment paper or a silicone baking mat so cookies dont stick
3. Two mixing bowls, one for dry ingredients one for wet
4. Electric hand mixer or stand mixer, or a whisk and a sturdy wooden spoon if you wanna skip the mixer
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon for folding and scraping
7. Tablespoon or small cookie scoop for portioning, plus a spoon to press chips on top
8. Wire cooling rack and a spatula or offset spatula for transferring cookies off the sheet
9. Small knife and cutting board for chopping nuts (optional)
FAQ
The Best Sugar Free Chocolate Chip Cookies Recipe Substitutions and Variations
- Almond flour: Hazelnut flour 1:1 for a similar fat content and texture, sunflower seed flour 1:1 (may turn green with baking soda so add a little lemon juice or 1/8 tsp cream of tartar), or regular all purpose flour 1:1 if you dont need it low carb but expect a different chew.
- Coconut flour (1/4 cup): If you dont have it add 1/4 cup extra almond flour + 1 tbsp ground flax or psyllium to mimic the absorbency, or use 3 tbsp oat fiber plus 1 tbsp extra liquid, or omit and increase almond flour by 2 to 3 tbsp and add 1 extra egg yolk for moisture.
- Granulated allulose/erythritol: Granulated monk fruit (Lakanto) 1:1, Swerve granular 1:1, or use erythritol if thats all you have (use allulose instead when you want better browning). If using concentrated stevia follow the brand conversion and add 2 to 3 tbsp erythritol or inulin for bulk.
- Egg: Flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or chia egg same ratio for vegan binding, or 1/4 cup unsweetened applesauce for a softer, cakier cookie (will change flavor a bit).
Pro Tips
– Measure the almond flour by weight or spoon it into the cup then level it off, dont pack it down or the dough will be too dry; if your almond flour feels grainy pulse it a few seconds in the food processor to make it finer and less crumbly.
– Let the butter really get soft before creaming it with the sweetener, but dont overbeat if youre using allulose since it can darken and change texture faster than regular sugar, so keep an eye on the first batch and adjust time as needed.
– Chill the scooped dough 20 to 30 minutes for thicker, taller cookies and easier handling, and if the pans get warm between batches pop them in the fridge for a few minutes or use a fresh cool sheet so cookies dont spread too much.
– Freeze any extra dough scoops on a tray till firm then bag them; bake straight from frozen with an extra minute or two in the oven for fresh cookies anytime, and store baked cookies in an airtight container with a small piece of bread to keep them soft.
The Best Sugar Free Chocolate Chip Cookies Recipe
I finally perfected Sugar Free Chocolate Chip Cookies using a clever mix of pantry staples and low carb swaps, ideal for holiday baking, fall gatherings, and keto-friendly snacks.
24
servings
122
kcal
Equipment: 1. Oven (preheat to 325°F) dont forget to preheat
2. Baking sheet plus parchment paper or a silicone baking mat so cookies dont stick
3. Two mixing bowls, one for dry ingredients one for wet
4. Electric hand mixer or stand mixer, or a whisk and a sturdy wooden spoon if you wanna skip the mixer
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon for folding and scraping
7. Tablespoon or small cookie scoop for portioning, plus a spoon to press chips on top
8. Wire cooling rack and a spatula or offset spatula for transferring cookies off the sheet
9. Small knife and cutting board for chopping nuts (optional)
Ingredients
2 cups blanched almond flour (finely ground)
1/4 cup coconut flour
2/3 cup granulated allulose or granulated erythritol (use allulose for better browning)
1/4 cup powdered erythritol or confectioners style sweetener (optional, helps reduce grit)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon xanthan gum (optional, helps with texture)
1/2 cup unsalted butter
1 large egg
1 teaspoon vanilla extract
3/4 cup sugar free chocolate chips eg Lily's or chopped sugar free chocolate
1/4 cup chopped walnuts or pecans (optional)
Directions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat, so cookies dont stick.
- Whisk together 2 cups blanched almond flour and 1/4 cup coconut flour in a bowl, make sure almond flour is finely ground and break up any clumps.
- In a separate bowl cream 1/2 cup unsalted butter (room temperature) with 2/3 cup granulated allulose or erythritol until light and a bit fluffy, if using powdered erythritol add the 1/4 cup now to cut grit; beat in 1 large egg and 1 teaspoon vanilla extract until combined.
- Stir 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt and 1/2 teaspoon xanthan gum (optional) into the dry flour mixture so it’s evenly distributed.
- Fold the dry ingredients into the butter mixture gently until just combined, dont overmix or the dough gets dense; if dough seems too wet add a tablespoon of almond flour, too dry add a teaspoon of water or an extra egg yolk.
- Fold in 3/4 cup sugar free chocolate chips and 1/4 cup chopped walnuts or pecans (optional), reserving a few chips to press on top of each cookie for prettier results.
- Chill dough 20 to 30 minutes if you want thicker cookies and easier scooping, you can skip chilling for thinner, faster cookies.
- Scoop dough by tablespoon or a small cookie scoop onto the lined sheet about 2 inches apart, gently flatten each mound with your fingers or the back of a spoon and press the reserved chips on top.
- Bake 9 to 12 minutes at 325°F until edges are set and the tops are lightly golden (allulose will brown faster), then remove from oven and let cool on the baking sheet 10 to 15 minutes so cookies firm up before transferring to a wire rack.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 29g
- Total number of serves: 24
- Calories: 122kcal
- Fat: 11.24g
- Saturated Fat: 4.33g
- Trans Fat: 0.14g
- Polyunsaturated: 1.75g
- Monounsaturated: 4.2g
- Cholesterol: 17.9mg
- Sodium: 11.4mg
- Potassium: 83mg
- Carbohydrates: 3.74g
- Fiber: 2.36g
- Sugar: 0.08g
- Protein: 2.67g
- Vitamin A: 131IU
- Vitamin C: 0mg
- Calcium: 29.5mg
- Iron: 0.66mg
