Gluten free low carb double chocolate chip cookies

Where has all the chocolate gone?

There’s a common misconception that when you switch to a gluten free, low carb/keto diet you can’t enjoy anything good anymore, especially sweets. Well, I’m here to tell you that’s just plain wrong! Gluten free and low carb/keto products have come a long way in the past ten years, and as long as you know what ingredients you’re looking for, you can practically make many of your favorite recipes gluten free or low carb friendly. So if you’re looking for a delicious gluten free low carb cookies recipe, look no further!

Before starting keto I didn’t really have much of a sweet tooth. Once I gave up carbs? That sweet tooth reared her ugly head! That’s how I found myself taking out one of my old cookie recipes and experimenting with in until the perfect gluten free and low carb double chocolate cookie recipe was born. The added sea salt makes it even more delicious!

Let’s Get Baking!

Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

*Note: These BPA free, non-stick silicone baking mats are the best! Easy clean-up and you won’t have to worry about getting your parchment paper the correct size or get it to stay on the baking sheet.

In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda.

Mix all ingredients until well combined (I use my KitchenAid). Fold in the chocolate chips.

Scoop to your desired size (I use a small ice cream scoop), place on baking sheet, and sprinkle with sea salt.

Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool. Enjoy these gluten free, low carb cookies!

For another low carb, gluten free dessert, check out my avocado brownies!

Sea Salt Double Chocolate Cookies

Flourless, low carb sea salted double chocolate cookies to satisfy your sweet tooth!

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Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, dairy free, desserts, gluten free, healthy, keto, low carb, sea salt

Prep Time: 5

Cook Time: 10

Servings:

Calories: 106kcal

Ingredients

1 cup creamy almond butter
2/3 cup erythritol I used swerve!
4 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter powder
2 eggs
1 tablespoon melted butter Kerrygold or ghee for dairy free!
2 tablespoons water
1 ½ teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt I used pink himalayan salt
1/4 cup no sugar dark chocolate chips Enjoy Life for dairy free!
sea salt your preference, for topping of cookies

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda.
Mix all ingredients until well combined (I used my KitchenAid). Fold in the chocolate chips.
Scoop to your desired size (I used a small ice cream scoop), place on baking sheet, and sprinkle with sea salt.
Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool.

Nutrition

*Note: Nutrition facts are approximate and may vary based on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.