Wholesome Yum is a low carb keto blog. Here you will low fat chocolate chip cookies natural, gluten-free, low carb recipes with 10 ingredients or less, plus lots of resources.
These easy keto recipes are EASY and delicious! They bake up chewy, taste like brown sugar, and are loaded with chocolate chips. Before you scroll or jump down, don’t miss the useful tips in the post! This post may contain affiliate links, which help keep this content free. All opinions are my own and I only share products I personally love.
Thanks for supporting the brands that make this site possible! For measurements, see the recipe card below. Rich and decadent like real chocolate chips, without any sugar! This keto brown sugar swap is moist and has all the cozy flavor just like real brown sugar.
I don’t recommend swapping in other brown sugar substitutes, because the moisture level and baking properties in others are different. This flour is organic and only made from pure, premium coconuts. Don’t swap in other flours, because coconut flour is much more absorbent than others and the swap won’t work. If you need a paleo or dairy-free option, swap this with coconut oil instead. Use whole, large eggs, at room temperature to ensure that they don’t solidify the butter.
I test all my coconut flour recipes using Wholesome Yum Coconut Flour, so use that to ensure a consistent result. When you measure, make sure to spoon and level your flour, or weigh it before adding to the recipe. Yes, you can generally substitute flax eggs in place of conventional eggs for a vegan option in cookie recipes. However, keep in mind that the texture may change. It should be a softened consistency, just as we would do with butter. For full instructions, see the recipe card below.
Combine coconut flour, sweetener, softened butter, eggs, vanilla, and salt in a large bowl. Beat with a hand mixer, until uniform. A hand mixer ensures everything mixes well, so there’s no need to mix wet and dry ingredients separately. But if you prefer, you can cream the butter and sweetener before adding everything else. Use a cookie scoop or your hands to portion 15 balls of dough. Place on a lined baking sheet, then gently press each ball down to flatten into a cookie shape.
Top with more chocolate chips if desired. They are ready when the edges are slightly golden. Thaw at room temperature before serving. The secret to rich chocolate taste without the sugar! Helps move dough quickly from bowl to baking pan.