There’s nothing quite like delicious keto chocolate chip cookies to brighten your day. This stevia sweetened easy keto dessert recipe creates something in between a chewy and crispy cookie!
I have to say that chocolate chip cookies are one of my all-time favorite desserts. I stopped having any added sugar a while ago, so I was excited to come up with an easy sugar-free keto version of these comforting treats.
These cookies go great with a classic glass of milk or homemade almond milk. I also enjoy having them with a cup or tea or coffee.
Why I Love This Recipe:
- This is an easy flourless keto chocolate chip cookie recipe with just a few ingredients. You can whip up this simple dessert recipe pretty quickly when you have a sweet tooth!
- The cashew butter provides a naturally sweet flavor without having to add much sweetener plus it makes for a rich and creamy cookie dough.
- This recipe is totally sugar-free and low carb which is perfect for the occasional keto dessert! I only use a bit of stevia to sweeten it. This is one of my favorite recipes from my ebook Sugar Free Paleo Desserts!
Keto Chocolate Chip Cookies Recipe Tips:
- I find that this recipe works best with 100% cashew butter where the only ingredient is cashews. Some cashew butter brands at trader joe’s or other stores add sunflower oil. This type of cashew butter will still work for this recipe but the texture will be different and a bit more oily and dense.
- The eggs are crucial for this recipe and can’t be substituted. They are needed as a binder for the cookie dough and to help the cookies rise.
- I have not tried this recipe with any other nut butters so can’t say if a different nut butter would work in place of cashew butter. I can’t guarantee any major substitutions will turn out. If you experiment please leave a comment and let me know how it turns out so I can update the recipe with substitution suggestions!
- I use this brand of stevia-sweetened chocolate chips for this recipe.
- The apple cider vinegar is added to react with the baking soda to create more rise and fluffiness in the cookie. You can omit it if you want, but it will change the texture of the cookie.
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How to Make These Easy Keto Chocolate Chip Cookies:
Pre heat the oven to 350°. In a mixing bowl beat the eggs then add the stevia, apple cider vinegar, vanilla, baking soda and mix together. Add in the cashew butter and combine.
Depending on the type of cashew butter you use, you may need to use a stick blender or food processor to thoroughly combine it.
Once the cookie dough is fully mixed add in the chocolate chips and fold in with a spoon.
Place 12 heaps of cookie dough with room to rise on a baking sheet lined with parchment paper or greased with butter.
Bake at 350° for about 10-15 minutes.
Let the cookies cool for a few minutes to fully solidify before eating.
Enjoy with a glass of milk or dairy-free milk of your choice!
Did you like Easy Keto Chocolate Chip Cookies (Paleo & Sugar Free)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!
There's nothing quite like delicious keto chocolate chip cookies to brighten your day. This stevia sweetened easy keto dessert recipe creates something in between a chewy and crispy cookie!
- 1 cup cashew butter
- 2 eggs
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 6-10 drops liquid stevia about 1⁄4 tsp powdered stevia
- 1/2 tsp baking soda
- 1 cup stevia-sweetened chocolate chips
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Preheat the oven to 350°. In a mixing bowl or food processor beat the eggs then add the stevia, apple cider vinegar, vanilla, baking soda and mix together. Add in the cashew butter and combine with a stick blender or food processor.
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Add the chocolate chips and fold in with a spoon.
-
Take 12 small heaps of the batter and place onto a cookie sheet shaping into a cookie shape and leaving room for them to rise.
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Bake at 350° for about 10-15 minutes. Let cool for a few minutes so the cookies can fully solidify before serving.
Recipe Video
- I find that this recipe works best with 100% cashew butter where the only ingredient is cashews. Some cashew butter brands at trader joe's or other stores add sunflower oil. This type of cashew butter will still work for this recipe but the texture will be different and a bit more oily and dense.
- The eggs are crucial for this recipe and can't be substituted. They are needed as a binder for the cookie dough and to help the cookies rise.
- I have not tried this recipe with any other nut butters so can't say if a different nut butter would work in place of cashew butter. I can't guarantee any major substitutions will turn out. If you experiment please leave a comment and let me know how it turns out so I can update the recipe with substitution suggestions!
- The apple cider vinegar is added to react with the baking soda to create more rise and fluffiness in the cookie. You can omit it if you want, but it will change the texture of the cookie.
- For net carbs subtract 3 grams of erithyritol for each cookie. The sugar alcohols can be subtracted and are not displayed on the nutrition facts below. There are 7 net carbs per cookie.
