Low-Carb Chocolate Chunk Cookies
If you need an all-around good and tasty, easy and yummy, crowd-pleasing cookie recipe, these Low-Carb Chocolate Chunk Cookies are it! This great recipe is as close to perfect as a low-carb cookie can be.
…and they should be. I tested them FIVE TIMES to get them like I wanted them.
My taste testers were none too sad about this fact, though. Five batches of low-carb chocolate chunk cookies is hard to be mad about.
I wish I could claim to be the recipe’s originator. But that title goes to my friend Gretchen from kumquat. While I’ve taken great liberties with her original Grain-Free Dark Chocolate-Potato Chip Cookies. (I have omitted the potato chips and subbed in Swerve for the sugar). Much of the basic dough portion of these cookies is her brilliance.
(I continue to be amazed by how well using Swerve in baking works. If you’re not ready to make the jump to 100% Swerve for baking, I recommend trying out a 1/2 and 1/2 ratio of Swerve and sugar in recipes if you want to use less sugar in your desserts.)
Frequently Asked Questions About Low-Carb Chocolate Chunk Cookies
Are these keto cookies?
I don’t follow a ketogenic diet or keto lifestyle, so I don’t always label recipes as such. But based on the carb count in the nutrition info (8 grams of carbohydrate or 7 g net carbs per serving), I would say yes. These are essentially a keto cookie recipe, depending on how you have your keto diet structured. If you’re highly restricted in the amount of carbohydrate you eat, you may find these a little higher than you want. I prefer to view them as low carb cookies suitable for any diet.
Can I use any other sugar substitutes like a monk fruit sweetener?
Yes, but I would be certain to use a low- or no-calorie sweetener that is designed to mimic brown sugar as closely as possible as the best way to create chewy cookies. The brown sugar sweetener helps with texture as much as it does sweetness.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Dietitian Insight
What Makes a Recipe "High Fiber"?Print
As a dietitian, I consider a baked good high in fiber when it delivers at least 4 grams of fiber per serving — a meaningful amount in a category where most desserts have little to none. (For reference, the FDA's official "excellent source of fiber" claim starts at 5.6g per serving, and "good source" starts around 2.8g; every recipe in this category meets or exceeds the good-source line, and most clear the higher bar.) Fiber numbers on this site are calculated using a detailed, ingredient-by-ingredient nutrition analysis process, including USDA reference data and manufacturer labels for branded ingredients.
Homemade Low-Carb Chocolate Chunk Cookies
- Total Time: 25 minutes
- Yield: 20 cookies
- Diet: Gluten Free
Description
If you need an all-around good and tasty, easy and yummy, crowd-pleasing cookie recipe, this Low-Carb Chocolate Chunk Cookie Recipe is it!
Ingredients
- 10 tablespoons unsalted butter, softened
- 1/2 cup brown sugar Swerve sugar-free sweetener
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 165 g (about 1 1/3 cup) almond flour
- 52 g (6 tablespoons) arrowroot or tapioca
- 15 g (about 2 1/2 tablespoons) unflavored pea or whey powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon table or sea salt
- 4 ounces Lily’s sugar-free dark chocolate bar cut into chunks (or about 1 cup of Lily’s sugar-free chocolate chips or dark chocolate chips)
Instructions
- Preheat oven to 350°.
- Beat soft butter with a hand mixer in a large bowl or in a stand mixer at medium speed until fluffy. Add Swerve brown sweetener; beat until creamy. Add eggs and vanilla; beat until mixture is combined.
- Whisk together dry ingredients (almond flour, arrowroot, protein powder, baking powder, and salt in a medium bowl.) Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks or Lily’s chocolate chips.
- Drop cookie dough by heaping tablespoonfuls or small cookie scoop onto a baking sheet lined with parchment paper; press down slightly to flatten.
- Bake in preheated oven for 12 to 13 minutes or until edges are just golden brown. Let cool slightly on cookie sheet on a cooling rack. Store leftovers in an airtight container or sealed freezer bag.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
More Less-Sugar Baking Recipes
Low Carb Lemon Nut Sandies
Sugar Free Chocolate Mug Cake
Low Carb Chocolate Chip Banana Muffins
Low-Carb Peanut Butter Cheesecake Brownies
