Ever since I found the Sensato Sugar Free Chocolate Chips, I’ve been toying around with a Low Carb Chocolate Chip Cookie Recipe. The chocolate chips are great on their own so it’s been hard work keeping my hands out of the bag! 😛
The base for this Low Carb Chocolate Chip Cookie Recipe comes from my low carb bread recipes. It’s proven to be a great formula, and is very versatile!
I played around with the ingredients and made several different batches before I came up with a recipe that came out just right.
As usual (you know my style!) these are super easy to make and require very little prep work…
Low Carb Chocolate Chip Cookie Recipe
Ingredients:
- 1 1/4 cup Almond Meal
- 2 Eggs, beaten
- 2 TBSP Butter
- 1 Cup Philadelphia Whipped Cream Cheese
- 6 TBSP Sugar Free Chocolate Chips
- 3 TBSP DaVinci Sugar Free French Vanilla Syrup
This makes a full batch of 18-20 regular-sized cookies, that are approximately 1.5 net carbs each.
Start with a half batch if you are eating them alone, or testing with a sweetener or other variations.
Preheat oven to 325 degrees. Line cookie sheet with parchment paper. Add all ingredients together and mix thoroughly. No mixer necessary, it’s easy enough to do with just a fork. Note: I use Country Crock instead of real butter, which is already soft, but if using real butter you may want to soften it first.
For best results, chill dough in the refrigerator before baking. It’s not necessary, but it holds it’s form better when you dip it out onto the cookie sheet and tends to make prettier cookies.
Spoon the cookie dough out on your cookie sheet lined with parchment paper.
A heaping spoonful is just about right…
Once your oven is preheated to 325, pop them in and bake them for 15-25 minutes. Time varies on cookie size and quirky ovens (lol), so keep an eye on them. Bake until they’re brown and done in the middle…
Net Carb Count:
The majority of the carbs come from the Almond Meal and Cream Cheese. You’ll want to check the carb count on both (since they may be different than mine) to get a total count on the net carbs for a batch.
- 1 1/4 cup Almond Meal – 15 net carbs
- 2 Eggs, beaten
- 2 TBSP Butter
- 1 Cup Philadelphia Whipped Cream Cheese
– 8 net carbs - 6 TBSP Sugar Free Chocolate Chips
– 6 net carbs - 3 TBSP DaVinci Sugar Free French Vanilla Syrup
Total: 29 net carbs for the entire batch.
Makes 18-20 regular sized cookies, which are approximately 1.5 net carbs each.
The DaVinci Syrup made ALL the difference in this recipe! I’ll be adding that to my Low Carb Peanut Butter Cookies as well. There’s no aftertaste like other sugar-free sweeteners, and the flavor is perfect!
You could add the chocolate chips & sugar free syrup to the Peanut Butter Cookie recipe as well. It would make a great alternate Low Carb Chocolate Chip Cookie Recipe if you like peanut butter! 😉 The texture is actually a little nicer with the peanut butter version, even.
Update: See the newer Low Carb Cookie Recipe for an even better chocolate chip cookie!
You can get the Almond Meal, the Sensato Sugar Free Chocolate Chips and the DaVinci Syrups all at Netrition. They have a great deal on shipping, which is only $4.95 flat rate no matter how much you order.
Discount Code: LOWCARBTRAVELER
“I use Country Crock instead of real butter”
OMG. Please stop using synthetic lubricants in place of real food. Not only will you lose weight faster, but you will feel better. Just because something is low-carb does NOT automatically make it good for you.
I agree with you 100%. You could add Diet Coke, Splenda, and a number of other things in my diet to that list. π I’m making a lot of big changes in my life, all positive, but it’s definitely a transition in progress. You should have seen some of the *junk* I ate before π lol… scary!
I’m still learning my way around the produce section, and finding new food choices. It’s been an interesting experience…
Fortunately I’ve still managed to lose 25 pounds, which was my only real goal in the beginning. Onward & upward! *cheers*
Oh absolutely .. That margarine crap all of it is one particle away from being plastic .. Butter all the way in moderation !!
You’ll be happy to know I’ve upgraded to “real butter” since this post was written a few years ago. π lol *cheers*
Exactly! and there are the whipped all butters out there too #landOlakes
Yes, using Country Crock is ridiculous. So unhealthy, hydrogenated fat. That couldnβt make these cookies taste any worse, tho. I followed the recipe to a T – except for the CC, which I replaced with KerryGold butter, and they were foully disappointing and awful-tasting.
I found that that when I cut out the soda pop (diet or regular, doesn’t matter in this particular case), my Restless Leg Syndrome went away suddenly and completely. A lot of the nonfood garbage in the diet has effects on you that you don’t even notice — until they go away. Some of the nonfood garbage takes decades to show any harm. And please remember, low-carb junk food is JUNK food. (“Net carbs” is mostly legalized fiction.)
Another rule of thumb: If it is sold in a grocery store in a cardboard box, it is very likely not healthy. If it is labelled “heart healthy,” it definitely isn’t. And if it is sold in a box or can labelled “low carb” it probably is not good for you, either. I can think of only a few exceptions (herb tea being one). You need to get very good at reading labels to protect yourself from things like gluten and sugars, which are deliberately disguised using several dozen different names.
I have discovered over the dozen years of low-carbbing that there were many things that I assumed about the subject that turned out not to be so. I fell into the trap of eating stuff with lots of artificial sweeteners because I thought that would make it easier to cut the carbs (Google “Your Small Intestine Has Taste Buds” to see why A.S. doesn’t have the desired effect). I also fell into the trap of eating synthetic lubricants and processed seed oils instead of healthy animal-derived saturated fats and the few natural veggie oils available (canola, corn, and soy oils are neither natural nor healthy). I’m afraid that some of the errors I made have permanently damaged my metabolism. It can take 15+ years to clear out the transfats that are assimilated into your cells and muck up the internals (Transfats are what you get when you heat “veggie” oils even to “low” temperatures like 250F), which means that I could remain at risk for certain types of cancer for another decade or longer.
OTOH — If you only needed to lose 25 lbs, you started off way ahead of me. I lost over 100 lbs, and I’m still at least 50 lbs over my desired weight.
Congrats on losing 100+ pounds, Howard – that’s an awesome accomplishment!
Also, I really appreciate all the information you’ve shared here. Thank you for that. There is SO much to learn on nutrition, health and even just on Low Carb eating.
One of the great things about this diet is that it’s EASY for most people – and an EASY way to lose weight quickly. And while I agree it’s not a good long term plan, you can easily lose a significant amount of weight eating “junk food” – which makes it easy for even bad eaters (like myself) to get started and get things moving in the right direction.
There’s no way someone could learn everything they need to know about food and nutrition upfront – without getting overwhelmed and thus giving up – so for me it was about getting started, and then learning as I go.
Great stuff – thanks again!
I got the opportunity to do a podcast with Dr. Su (“Carbohydrates Can Kill”) and Tom Naughton (“Fathead”), and I will be on the recording starting in about 15 minutes — and I am PUMPED! I will be sure to let you know when the podcast airs.
Fun! I look forward to listening to it π
I apologize for not following this up sooner. The podcast is at: http://www.carbohydratescankill.com/3126/74-tom-naughton-joins-listeners-roundtable-9?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+CarbohydratesCanKill+%28Carbohydrates+Can+Kill%29
I highly recommend Tom Naughton’s “fathead” blog, too. He is seriously funny and entertaining (I had the enormous pleasure of meeting him on the 4th annual low-carb cruise).
Thanks for the low carb chocolate chip cookie recipe. Thanks for doing the research to get these right.
Update: Be sure to see this updated Low Carb Cookie Recipe π
I am so excited! I just made these and they are in the oven now. Thank you for sharing. I didn’t have the already whipped cream cheese, so I whipped up the philadelphia in a box I had. I am hoping that works. My husband and I are both on the atkins induction phase. These are a treat for us as we have lost enough to celebrate at this time. We are doing pretty good. This recipe will be a life saver.
I LOVE THEM!!!!
I’m so glad you enjoyed them! π
Did you see this version as well:
http://www.travelinglowcarb.com/1712/low-carb-cookie-recipe/ ?
Thank You! I will try those too.
These are absolutely wonderful!!! And the texture is perfect in my opinion. Thank you for sharing!!
Oh, I forgot to tell you … I didn’t have the sugar free chocolate chips so I just chopped up some Russell Stover sugar free Pecan Delights I had on hand! Next, I’m going to try adding RS sf Coconut candies and maybe just a drop of coconut flavoring. I don’t want to ruin the texture… they were so soft and fluffy!
Again, thank you!
Yum! What a great ingredient swap! I love the Russell Stover sugar free candies. π Glad you enjoyed the cookie recipe. The peanut butter w/chocolate chip recipe is MY favorite!
Hi, I don’t have sugar free vanilla syrup, could I also use vanilla extract? If so how much? Thanks in advance!
Hi Edes,
I would use a TSP of vanilla extract. You can also use any other sweetener of your choice, if you want them sweeter once you try the batter.