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Sugar Free Chocolate Chip Cookies – Easy Low-Carb Recipe You’ll Love

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These sugar free chocolate chip cookies are soft, chewy, and packed with melty chocolate chips—all without the sugar or excess carbs. Perfect for anyone following a low-carb, keto, or gluten-free lifestyle, they come together quickly and satisfy every cookie craving.

Ingredients

Scale
  • 2 cups (200 g) almond flour (super-fine, blanched)
  • 2 tablespoons (15 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened (or plant-based butter for dairy-free)
  • 3/4 cup (150 g) granulated erythritol (or monk fruit sweetener)
  • 1/4 teaspoon stevia or monk fruit extract (optional, for extra sweetness)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (125 g) sugar free chocolate chips (such as Lily’s semi-sweet or dark)
  • 1/3 cup chopped walnuts or pecans (optional)
  • Optional: substitute sunflower seed flour for almond flour for nut-free version
  • Optional: 1/4 cup unsweetened shredded coconut for variation

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated erythritol until light and fluffy (about 2-3 minutes). Add stevia or monk fruit extract if using.
  4. Beat in eggs, one at a time, then add vanilla extract. Scrape down the bowl as needed.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. If the dough is too sticky, let it rest for 5 minutes.
  6. Fold in sugar free chocolate chips and optional nuts. Reserve a few chips for topping if desired.
  7. For chewier cookies, refrigerate the dough for 20-30 minutes.
  8. Scoop tablespoon-sized balls of dough onto the lined baking sheet, spacing 2 inches apart. Flatten slightly.
  9. Bake for 10-12 minutes, or until edges are golden and centers look set. Check at 9 minutes if your oven runs hot.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

For best results, use room temperature butter and eggs. Chilling the dough helps prevent spreading and creates chewier cookies. If cookies spread too much, chill dough longer or add a teaspoon more coconut flour. For a nut-free version, use sunflower seed flour instead of almond flour. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Nutrition

Keywords: sugar free, chocolate chip cookies, low carb, keto, gluten free, healthy dessert, almond flour, coconut flour, diabetic friendly, easy cookies

Find it online: https://atomicbite.com/sugar-free-chocolate-chip-cookies-easy-low-carb-recipe-youll-love/