Low Carb Chocolate Chunk Cookies
Indulge in the rich, guilt-free decadence of these Low Carb Chocolate Chunk Cookies, the perfect treat for those looking to satisfy their sweet tooth without derailing their healthy lifestyle. Made with wholesome almond flour and sweetened with granulated erythritol, these cookies are naturally gluten-free, sugar-free, and keto-friendly. A touch of unsweetened cocoa powder enhances the chocolatey flavor, while generous chunks of sugar-free chocolate bring bursts of creamy sweetness to every bite. With a quick 15-minute prep time and just 10 minutes in the oven, these soft, chewy delights are ready in no time, making them an ideal snack or dessert. Serve them with a glass of almond milk for the ultimate low-carb indulgence that won’t compromise your goals. Perfect for keto diets, gluten-free baking, and anyone craving a healthier cookie alternative!
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Ingredients
- 2 cups almond flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chunks
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
Step 3
In a large bowl, beat the melted butter and granulated erythritol together until smooth.
Step 4
Add the egg and vanilla extract to the butter mixture, and continue to beat until creamy.
Step 5
Gradually mix the dry ingredients into the wet ingredients until fully incorporated and a dough forms.
Step 6
Fold in the sugar-free chocolate chunks using a spatula or spoon.
Step 7
Scoop tablespoon-sized dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
Step 8
Gently flatten each dough ball slightly with the palm of your hand.
Step 9
Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops look dry.
Step 10
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (769.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3186.1 |
| Total Fat 278.3g | 0% |
| Saturated Fat 118.0g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1299.2mg | 0% |
| Total Carbohydrate 326.8g | 0% |
| Dietary Fiber 72.5g | 0% |
| Total Sugars 8.0g | |
| Protein 66.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 638.0mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 1547.2mg | 0% |
Source of Calories