Keto Subway Style Chocolate Chip Cookies
Indulge in guilt-free decadence with these Keto Subway Style Chocolate Chip Cookies, a low-carb twist on everyone’s favorite soft and chewy classic. Made with a blend of almond and coconut flours, these cookies are perfectly gluten-free and keto-friendly, delivering a tender, melt-in-your-mouth texture without spiking your carbs. Sweetened with erythritol or monk fruit and packed with sugar-free chocolate chips, they offer a rich, chocolatey flavor that's irresistibly satisfying. Ready in under 30 minutes, this recipe is perfect for those craving a nostalgic treat while staying committed to a ketogenic lifestyle. Whether you enjoy them fresh out of the oven or saved for a snack later, these bakery-inspired cookies prove that low carb baking can be just as delicious as the original.
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Unsalted butter (softened)
- 0.75 cup Erythritol or monk fruit sweetener
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and sweetener using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Step 5
Gradually add the dry ingredients into the wet ingredients and mix until a dough forms. The dough will be slightly thick.
Step 6
Fold in the sugar-free chocolate chips evenly into the dough using a spatula.
Step 7
Scoop about 1 1/2 tablespoons of dough for each cookie and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
Step 8
Gently press down each dough ball to flatten slightly, as they will not spread much while baking.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, which is fine as they will continue to firm up as they cool.
Step 10
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (872.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3828.7 |
| Total Fat 358.0g | 0% |
| Saturated Fat 168.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 736.2mg | 0% |
| Sodium 1198.3mg | 0% |
| Total Carbohydrate 328.1g | 0% |
| Dietary Fiber 74.7g | 0% |
| Total Sugars 9.5g | |
| Protein 64.7g | 0% |
| Vitamin D 170.4IU | 0% |
| Calcium 491.6mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 234.6mg | 0% |
Source of Calories