The Best Low-Carb Chocolate Chocolate Chip Cookies recipes
This recipe yields delicious low-carb chocolate chocolate chip cookies, perfect for those following specific dietary preferences. It expertly blends almond flour, cocoa, and stevia sweetener, featuring both melted chocolate for a rich base and chopped chocolate for delightful textural contrast. Quick to prepare, these cookies offer a satisfying, gluten-free, and low-carb dessert option.
Equipment
- 2 Mixing Bowls
- 1 Baking Sheet
- 1 Measuring Cups and Spoons
- 1 Rubber Spatula or Whisk
- 1 Small saucepan or microwave-safe bowl For melting chocolate
Ingredients
Main
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Pyure stevia sweetener I purchase this at Wal-Mart and it costs $7/lb.
- 1/2 cup butter cut into small pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 1/2 ounces chocolate 4 ounces melted and 1 1/2 ounces coarsely chopped (unsweetened baking chocolate, stevia-sweetened chocolate, or chocolate that's 72% or darker all work, depending on your taste and dietary preferences)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt 4 ounces of the chocolate using a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and Pyure stevia sweetener until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and the slightly cooled melted chocolate until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand with a rubber spatula until just combined. Do not overmix.
- Fold in the 1 1/2 ounces of coarsely chopped chocolate.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are set and the centers appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The choice of chocolate (unsweetened, stevia-sweetened, or dark) significantly impacts the final flavor; opt for high-quality. When melting chocolate, use a double boiler or microwave in short bursts, stirring frequently to prevent scorching. Low-carb flours like almond flour can lead to a drier texture if overmixed, so combine ingredients just until incorporated. Keep a close eye on baking time, as these cookies can quickly go from perfectly baked to overly dry. Allow the cookies to cool completely on the baking sheet for a few minutes before transferring to a wire rack, which helps them firm up and prevents breakage.