Description
These healthy keto cookies use cashew butter as a base, and are sweetened with granulated monk fruit and sugar free chocolate chips. With just 7 simple ingredients, you can make a sugar free and gluten free cookie with the exact same taste and texture as the classic treat. They're crispy on the outside, soft on the inside, and contain only 3 g net carbs per cookie.
They're also higher in healthy fats, fiber, and protein from the nuts, making them a great snack to keep you satiated, instead of spiking your blood sugar with empty refined sugar and starch. All without copious amounts of butter or oil that's typically found in keto desserts.
If you prefer brownies instead, I have a similar nut butter based recipe for Flourless Keto Brownies, with no sugar, butter, oil, or gluten, and only 2 g net carbs per serving! Or check out any of my other cookie recipes!
They're also higher in healthy fats, fiber, and protein from the nuts, making them a great snack to keep you satiated, instead of spiking your blood sugar with empty refined sugar and starch. All without copious amounts of butter or oil that's typically found in keto desserts.
If you prefer brownies instead, I have a similar nut butter based recipe for Flourless Keto Brownies, with no sugar, butter, oil, or gluten, and only 2 g net carbs per serving! Or check out any of my other cookie recipes!
Time
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Cost
Total Cost:
Cost per Serving:
$0.25
Ingredients
Serving(s)
- 1 cup Cashew butter
- 1/2 cup Granulated monk fruit
- 1 large Egg
- 1 tsp Vanilla extract
- 1/4 tsp Baking soda
- 1/2 cup Sugar free chocolate chips
Instructions
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- Preheat your oven to 350F, and line 2 large cookie sheets with parchment paper
- Mix together the nut butter, sweetener, egg, vanilla, and baking soda until just combined. Fold in the chocolate chips
- Scoop the cookies into 24 cookie dough balls, about 20 g each. Roll them in your hands, and place onto a parchment lined cookie sheet. Press down to your desired thickness, and shape into a circle. These will puff up and expand just slightly when cooking
- Bake for about 10-12 min at 350F, or until lightly golden brown. I had 2 pans in the oven at the same time, and the bottom and top racks took 10 and 12 minutes, respectively. Allow them to cool totally on the pan before removing
Notes
- Cashew butter is the best nut butter for it's neutral flavor and buttery texture without butter or coconut oil, but almond butter is the next best substitute. I would not recommend peanut butter, unless you distinctly want peanut butter chocolate chip cookies. For standard cookies, stick with cashew or almond. For nut free, try tahini
- My nut butter is salted, but if you have unsalted nut butter, I would recommend adding 1/2 tsp (3 g) salt
- I'm using granulated monk fruit with erythritol as my sweetener here, but any granulated sweetener will work, such as stevia or allulose
- I have not tried with a flax egg, but it should work. Just mix 1 tbsp (6.5 g) ground flaxseed with 3 tbsp (45 g) water in a small bowl, and let sit for 10 minutes before mixing into the batter
- Vanilla extract is the classic, but almond extract is also great here. You can make mint chocolate chip cookies with mint extract, but cut it down to just 1/4 tsp (1.5 g). Bonus points if you use sunflower seed butter instead of cashew for the mint cookies, as they will turn green the next day. For reference, see my Green Bread - No Food Dye and Mint Chocolate Chip Date Cookies
- For edible cookie dough bites, replace the egg with 3 tbsp (45 g) milk (dairy or dairy-free), or use a flax egg (see above). Additionally, omit the baking soda
- Below is the nutrition facts comparison between these keto cookies and my standard Classic Chocolate Chip Cookies
| Nutrient | Keto Chocolate Chip Cookies |
Classic Chocolate Chip Cookies |
|---|---|---|
| Calories | 78 | 113 |
| Protein | 2.4 g | 1.3 g |
| Fat | 6.0 g | 4.9 g |
| Net Carbs | 2.9 g | 15.3 g |
| Fiber | 1.5 g | 0.6 g |
| Added Sugar | 0.0 g | 9.5 g |
| Sugar Alcohol | 4.9 g | 0.0 g |
Nutrition Facts
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Total Fat: 6.0g (8 %)
Saturated Fat: 1.6g (8 %)
Polyunsaturated Fat: 0.9g
Monounsaturated Fat: 3.0g
Cholesterol: 9mg (3 %)
Sodium: 67mg (3 %)
Total Carbohydrate: 9.3g (3 %)
Fiber: 1.5g (5 %)
Net Carbs: 2.9g
Total Sugar: 0.8g
Sugar Alcohol: 4.9g
Protein: 2.4g (5 %)
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Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.05mcg (0 %)
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Calcium: 7mg (1 %)
Iron: 1.02mg (6 %)
Magnesium: 37mg (9 %)
Potassium: 93mg (2 %)
Sources of Inspiration
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