top of page



chocolate chip 





Serving Size: 1 medium cookie (small by American standards)

Yield: 16 servings 

***The video above and recipe below show quantities for a FULL recipe, but in reality I only filmed a HALF-recipe.




  • 1/3 cup (70g) *powdered erythritol OR xylitol // OR 1/3 cup (80g) powdered isomalt / sorbitol

  • 1/2 cup (90g) Sukrin low-carb brown "sugar" // OR 1/4 cup + 3 tbsp powdered erythritol / xylitol

  • 1/2 tsp (4g) sea salt (cut down to 1/4 tsp if using salted butter) 

  • 1 (55g) large** egg

  • 1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) almond extract

  • 1 + 1/3 cup (130g) almond flour // OR other nut flour

  • 1/4 cup (30g) coconut flour // OR 2 tbsp (20g) psyllium husk powder // OR 1/4 cup oat fiber

  • 1/4 cup (56g) butter, melted or room temperature

  • 1/4 cup (60g) nut butter // OR cream cheese

  • 1/2 tsp (2g) baking soda 

  • (optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum (OMIT if using cream cheese!)

  • (optional) 1/2 tsp ***molasses (OMIT if using Sukrin low-carb brown "sugar") 

  • 1/2 cup (100g) sugar-free chocolate chips // OR keto-friendly chocolate bar chopped into small chunks

    • *If you use erythritol/xylitol in place of isomalt/sorbitol, the cookies will not turn out with quite as good of a texture. Isomalt (and sorbitol) are better at mimicking how sugar acts when heated, BUT they do have a higher carb count than erythritol/xylitol. Decide for yourself if you want to eat a smaller portion but have a better tasting cookie. Also, using isomalt/sorbitol will lessen the sweetness of the cookie a bit, which is a good thing in my opinion.

    • **Do NOT use an extra-large egg! Using too much egg will result in a soft cookie, more cake-like and less like a cookie. Weigh the egg (out of shell) to be sure.

    • ***Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are less than the carbs added by the almond flour, plus it is very important for mimicking the brown sugar flavor in normal chocolate chip cookies. If you are using Sukrin brown sugar substitute, you will not need the molasses.




1. Preheat the oven to 325F (165C). Mix together the dry ingredients and wet ingredients in separate bowls, then add the dry to the wet a little at a time.


2. Mix in the chocolate last, then form into balls and either a) chill for 30 minutes for soft-center cookies, or b) flatten each ball on a baking sheet (as shown in the video above) and bake immediately for:


small cookies (1 tbsp dough ball):        8-10 minutes

medium cookies (2 tbsp):                    10-13 minutes

large cookies (3 tbsp):                        13-17 minutes

3. If you like your cookies extra crunchy, drop the temperature an extra 10 degrees (5 degress celsius) and bake for an extra 3-5 minutes, but keep in mind that the cookies will harden up after they've cooled to room temperature (so don't assume that if a cookie is soft right out of the oven it will still be soft later).













Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




Full-Carb Chocolate Chip Cookies (1 serving):        kcal 230 / net Carbs 20g / Sugars 13g / Fat 15g / Protein 4g


TPH Keto Chocolate Chip Cookies (1 serving):        kcal 160 / net Carbs 2g / Sugars 0g / Fat 14g / Protein 5g

(w/ erythritol and almond butter)




  • YouTube
bottom of page