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Low Carb Chocolate Chocolate Chip Cookies are crispy and delicious – and loaded with chocolate!
Eating lower carb these days? These crunchy little Low Carb Chocolate Chocolate Chip Cookies are the perfect way to satisfy your sweet tooth!
At less than 1 gram of net carbs per cookie, these little treats can easy fit into a low carb or keto diet too.
How do you make Low Carb Chocolate Chocolate Chip Cookies?
These cookies are made with our low carb baking flour that we shared a few weeks ago. That baking flour is loaded with lots of healthy, high-fiber ingredients!
Combine that flour with unsweetened cocoa powder, your favorite low carb sweetener (we used this monk fruit sweetener), plus baking powder, vanilla, eggs, butter, oil, and dark chocolate chips which are naturally lower in sugar (and carbs).
This recipe makes about two dozen crispy, crunchy cookies that anyone will love – even if you aren’t eating lower carb these days!
You may enjoy these other low carb recipes:
- Low Carb Peanut Butter Cookies
- Low Carb Baking Flour
- Low Carb Pancakes with Blueberry Sauce
- Keto Sheet Pan Pizza
1/2 cup softened butter
1/4 cup vegetable oil
3/4 cup monk fruit, Stevia or xylitol sweeteners
2 teaspoons vanilla extract
2 whole eggs
1 1/2 cups of our Low Carb Baking Flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup dark chocolate chips
Preheat oven to 350 degrees F and line two cookie sheets with parchment.
In the bowl of a stand mixer with the paddle attachment, beat butter for three minutes until pale. Add oil and beat again to combine.
Add the sweetener and beat for two minutes.
Add vanilla and mix to combine. Scrape bowl and beat once.
With mixer running add one egg at a time, mixing before adding the second. Scrape the bowl and mix again.
In a separate bowl, whisk Low Carb Baking Flour, cocoa, salt and baking powder and slowly add that to the contents of the mixer with the speed on low. Scrape and mix again.
Add the chocolate chips and mix for a few seconds to combine.
Using a one-ounce scoop, scoop out 24 cookies, 12 per pan.
Bake one pan at a time on the upper most rack for 15 minutes. Remove and slide the parchment and cookies onto a rack to cool. Repeat for the second pan.
Cool and store in a zipper bag with the air squeezed out.
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