People LOVE the chocolate chip cookie. It is a classic. A timeless indulgence, and as such it was crucial to develop a keto chocolate chip cookie recipe that would do this popular little sweet treat justice. To that end, I used my lupin flour blend to create the closest possible match to wheat flour that I could achieve. The texture and crumb of these cookies are unbelievable! If you haven’t tried my lupin flour blend yet, just do it! I have made Keto Pumpkin Muffins, Zucchini Cupcakes, and now these perfect chocolate chip cookies, and this blend of flour (I will include the recipe for the flour below) does not disappoint!
Why You Will Love This Recipe
- Classic. Chocolate. Chip. Cookies.
- The lupin flour means you will not believe these are low-carb!
- Perfect texture!
- Cookies and milk… Need I say more?
- Only 1.6 grams of net carbs per cookie!
What You Will Need To Make These Chocolate Chip Cookies
- Cookie sheet
- Parchment paper or silicone baking sheet
- Mixing bowl
- Measuring cups
- Measuring spoons
- Stirring spoon
Lupin Flour Blend
Lupin flour is a low-carb flour that is made from a legume that is closely related to peanuts and soybeans. The flour has a light and fluffy texture that is similar to traditional wheat flour. Lupin flour is not as dense as many of the flours generally used in keto and low-carb baking. In addition to lupin flour, my blend includes vital wheat gluten, oat fiber, xanthan gum, almond flour, coconut flour, and a tiny bit of erythritol. To read more about the ingredients included in this flour blend, and to get another yummy recipe, check out my Keto Pumpkin Muffins With a Cream Cheese Filling Topped With Candied Pecans!
My Keto Lupin Flour Blend
- measuring cups
- measuring spoons
- ¼ cup plus 2 tbsp of lupin flour
- ¼ cup plus 2 tbsp of almond flour
- 1 tsp coconut flour
- 2 tsp oat fiber
- ½ tbsp vital wheat gluten
- ¼ tsp xanthan gum
- ¼ tsp erythritol
- Combine all ingredients in a container with a lid and whisk to make sure everything is distributed evenly. Store in a cool dry place for up to 6 months.
Making The Cookies
The great thing about this recipe is that because the lupin flour blend behaves so similarly to wheat flour, then if you have made cookies using wheat flour, this is essentially the same process!
The one thing that I will point out is that when the cookies first come out of the oven they are delicate. You will want to let them sit on the cookie sheet to cool for a minimum of two minutes before you try to move them to a wire rack to finish cooling.
You can use any keto-friendly sweetener that you prefer, but I find that Lakanto Monk Fruit Sweetener has the best taste and texture. No bitter aftertaste or strange cooling sensation. For this recipe, you will need granulated and brown sweeteners.
I used Lily’s Semisweet Baking Chips to achieve the classic chocolate chip cookie profile, but Lily’s offers a ton of amazing flavors. All sweetened with stevia, I have personally tried dark, milk chocolate, butterscotch, and mint chocolate, and they are all awesome! Substitute any chips you like to get a different cookie flavor profile!
Classic Keto Chocolate Chip Cookie Recipe
Classic Keto Chocolate Chip Cookies
- 1 cup plus 2 tbsp, lupin flour blend sifted
- ½ tsp baking soda sifted
- ½ tsp salt sifted
- ¼ cup plus 1 tbsp, granulated monk fruit sweetener
- ¼ cup plus 1 tbsp, brown monk fruit sweetener
- ½ cup butter softened
- 1 whole egg
- 1 cup Lily's Semisweet Baking Chips
- 1 tsp vanilla extract
- Preheat the oven to 375° and line a cookie sheet with parchment paper.
- Sift the lupin flour blend, baking soda, and salt into a mixing bowl.
- In a separate bowl combine the soft butter, brown monk fruit, granulated monk fruit sweetener, and vanilla extract until creamy.
- Add the egg. Stir until incorporated.
- Add the dry ingredients to the wet ingredients and combine, then fold in the chocolate chips.
- Use approximately 1½ heaping tablespoons of dough and form it into a ball. Press it down lightly on the prepared baking sheet. Repeat for each cookie.
- Bake for 9 minutes at 375°, then remove them from the oven and allow them to cool on the cookie sheet for a minimum of 2 minutes before moving them to a wire rack to finish cooling. Until the cookies are fully cooled they will be delicate.
- Enjoy with your favorite low-carb milk!
You can enjoy these cookies with a glass of your favorite low-carb milk, or my favorite thing to do with them is to whip up a batch of keto whipped cream, and turn these bad boys into low-carb ice cream sandwiches!
However you decide to enjoy these cookies, we would love to hear about it! Head over to the Your Keto Kitchen Facebook group and tell us all about it or check out more great content on Pinterest!
And as always, happy snacking!
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