Chocolate Chip Cookies Keto

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Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies


  • 1 cup (225 g) butter, at room temperature
  • 1 1/2 cups (38 g) Splenda
  • 1 1/2 teaspoons blackstrap molasses
  • 2 eggs
  • 1 cup (125 g) ground almonds
  • 1 cup (130 g) vanilla whey protein powder
  • 1/4 cup (25 g) oat bran
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (125 g) chopped walnuts or pecans
  • 12 ounces (340 g) sugar-free chocolate chips


  1. Preheat the oven to 375°F (190°C, or gas mark 5)
  2. If you haven’t ground your almonds yet, now would be a good time to do that as well
  3. Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended
  4. Add the eggs, one at a time, and beat well after each addition
  5. In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt
  6. Add this mixture about 1/2 cup (65 g) at a time to the Splenda mixture, beating well after each 1/2-cup addition until its all beaten in
  7. Stir in the nuts and chocolate chips
  8. Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it
  9. These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now
  10. Bake for 10 minutes or until golden
  11. Cool on baking sheets for a couple minutes and then remove to wire racks to cool completely

Makes About 4 1/2 dozen cookies

  1. Each with 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein

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