These sugar-free low-carb chocolate chip cookies are the best guilt-free cookies if you are on a keto diet or if you are diabetic.
We all love a sweet and crispy chocolate chip cookie, right? This easy Sugar-free chocolate chip cookie recipe won’t blow your blood sugar level!
What ingredients in a sugar-free Chocolate Chip Cookie
This one-bowl food processor cookie recipe is very easy to make and only requires a few simple ingredients:
Macadamia nuts – Macadamia nuts are very low in carbs and contain a good amount of fat. It is a great nut to use on low-carb or keto diet and it blends really well. You can use cashews as a replacement but be mindful of carbs! Cashews have more carbs.
Unsweetened desiccated coconut
Coconut oil – use refined coconut oil if you don’t like the flavor of coconut.
Sugar-free crystal sweetener – I love Monk fruit blended with erythritol. Check out my article on the top keto-friendly sweeteners to learn which ones are the best.
How to make the best sugar-free cookie
If you love crispy borders, moist nutty center, and melted sugar-free chocolate chips, make this recipe now!
You won’t regret it.
I am using sugar free chocolate chips, you can use either sugar-free dark chocolate or milk chocolate chips If you can’t find sugar free chocolate chips at the store, make your own following my chocolate chip recipe.
Last option, replace the sugar-free chocolate chips with roasted cocoa nibs. It won’t melt but it doesn’t contain sugar at all and it has a strong cocoa flavor.
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Another great thing about these Sugar-free Chocolate Chip Cookies: they don’t use flour. They are made of low carb ingredients that create the most delicious crunchy cookies: coconut, coconut flour, and macadamia nuts.
Coconut flour is essential in this recipe. It brings all the ingredients together to create a crunchy cookie.
You can store these sugar-free chocolate chip cookies in a metallic box for up to a week.
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Preheat oven to 320°F (160°C).
Cover a cookie sheet with parchment paper. Set aside,
In a food processor, with the S blade attachment, add all the ingredients except the chocolate chips and process until it forms a cookie dough.
Transfer the cookie dough into a mixing bowl and using your hands, incorporate the sugar-free chocolate chips into the dough.
Remove from the bowl and shape 8 cookies into balls similar to golf balls.
Place cookie balls on the prepared baking tray leaving 1 thumb between each cookie.
Flatten with your hand palm. If crumbly on the side reshape slightly with your finger until the sides look smooth.
Bake 15-20 minutes or until slightly golden on the edges. Some oil may be released on the tray and that is fine.
Remove from oven and using a spatula transfer the cookies on a rack to cool down for 1 hour to firm up. They will harden when cooling down.
Storage: Store well in an airtight container or cookie jar for up to 1 week.Sugar-free chocolate chips alternatives: cocoa nibs or make your own following my sugar-free chocolate chips recipe.Nuts: you can use roasted or un roasted nuts in this recipe. Macadamia nuts replacement can be cashews (more carbs!) or blanched almonds.