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Double Chocolate Chip Cookies

Close up picture os a brown cookie with chocolate chips and white specks of salt.

Chewy ~ Double Chocolate Chip Cookies

You know those brownies you love? They’re chewy and chocolatey but have just a little crisp to the edges. Ya…these are the keto version.

I tried to recreate a fudgey brownie for you all and I came up with these chewy Double Chocolate Chip Cookies. To be honest I didn’t want another bar. I wanted a chewy chocolate cookie that had the rich chocolate flavor of a brownie.

Cookies and brownies combined into a rich dessert.

The sweeteners used

As you know in keto baking, not ALL sweeteners are created equally. Plain Erythritol leaves a slight cooling effect in the mouth for some people. Xylitol can cause stomach upset for most.

A large batch of rich dark brown double chocolate cookies with flaked salt sprinkled on top.

Monk Fruit and Stevia extract are just that…extracts. Tiny amounts of extracts are used to give you sweetness, but then you miss out on the bulk of sugar in a recipe.

Then there’s Allulose. Allulose is an interesting and fantastic product, but it does have its draw backs. It bakes VERY fast and can burn very quickly. It also does not harden very well are baking. Using Allulose alone will give you cookies that need to be eaten with a spoon.

For this recipe of Double Chocolate Chip Cookies we use a mix. Now…don’t get scared at the thought of having to do a science experiment. Its a simple mix of two products I always keep on hand with Keto baking.

Low Carb Chocolate Chips

There are many brands on the market of low carb or stevia sweetened chips. My brand of choice varies based on pricing. Also the brands that are readily available to me and my readers gets to the top of the list as a brand of choice for this Double Chocolate Chip Cookie recipe.

close up of a deep chocolate cookie with flaked salt and chocolate chips

These cookies called for a 50/50 blend of POWDERED Lakanto Monkfruit Sweetener and Allulose Plus. When using these products together you get just the right balance of chewiness from the Allulose and firmness from the Lakanto.

No flour used

This is a flour FREE recipe. These Double Chocolate Chip Cookies use almond butter and low carb sweetener as the base. So…it’s not nut free. However these cookies do not taste like almonds.

And lucky us…this cookie recipe is naturally gluten-free.

Low Carb Chocolate Cookies.  Salty and sweet and rich and deliciously chocolate.

Sticky dough

Because the consistency of almond butter varies your dough may or may not be thick. Don’t panic if the dough is on the thicker side. I simply add a few tablespoons of water to thin the Double Chocolate Chip Cookie dough.

The dough should be slightly sticky though. This can be a little hard to manage, but again, don’t worry. I like to use a small ice cream scooper to evenly place about a tablespoon size dollop of dough on the parchment paper cookie sheet.

This recipe makes 24 cookies so you will have to make to batches unless you have an extra large oven and baking sheets to make these cookies in one shot.

Chewy Keto Chocolate Chocolate Chip Cookies

Cook time

Remember I mentioned somewhere above that Allulose bakes really fast? Be warned…if you do not watch your Double Chocolate Chip Cookies right at the end of the 8 minute cook time THEY WILL BURN.

Just sayin’.

Double Chocolate Chip Cookies~chewy and rich

When you take these cookies out of the oven they will be slightly puffy. They don’t spread much and thats ok. Just let them cool for a minute of two.

Then….with clean hands or the bottom of a clean glass press the cookie down. You do not need to do this step, but it gives you Double Chocolate Chip Cookie mire of a cookie shape.

When I shared this recipe with one of my “recipe tasters” her response was that the flaked salt on top what not necessary.

Close up of a double chocolate cookies with flaked salt and chips.


However, everyone is different. I tend to love a sweet and salty combo. I always kept some specialty flaked salt in my pantry for exactly this instance. You can use coarse sea salt in you have that on hand.

Trust me…its a good combo.

Best stored cold

These Double Chocolate Cookies will not last. I promise. Just in case they do (ie. you have more will power than someone in my house) these stay deliciously chewy and fresh in an airtight container in the fridge for a week or two.

A batch of rich chocolate keto friendly cookies.  These are chewy and has flaked salt on top to enhance flavor.

Peter happens to love these cookies frozen. Remember that Allulose I mentioned? Because of the Allulose these cookies will stay chewy even when frozen.

Try it.

Double Chocolate Chip Cookies

This chewy Double Chocolate Chip Cookie is the perfect balance between a fudgy brownie and a chewy cookie…..and we LOVE it.
Prep Time: 5 minutes
Cook Time: 8 minutes
Course: Dessert
Cuisine: American
Keyword: basic keto, chocolate, easy keto dessert, gluten free, ketogenic, low carb
Servings: 24 cookies
Calories: 87kcal
Author: The Kellie Kitchen


  • 1/3 cup allulose
  • 1/3 cup low carb sweetener powdered
  • 3 tbsp peanut butter powder unsweetened
  • 3 tbsp cocoa powder
  • 2 eggs
  • 1 tsp baking soda
  • 1 1/2 tsp vanilla
  • 1 cup almond butter natural crunchy or smooth
  • 1 tbsp butter melted
  • cup low carb choc chips


  • Preheat the oven to 350* and line a large baking sheet with parchment paper.
  • Pour all ingredients into a large mixing bowl. Thoroughly mix until fully combined. Batter should be sticky and stiff.
  • Using a small ice cream scoop or two spoons place 1-2 tsp sized balls on to your parchment paper lined baking sheet about 1” apart.
  • Bake for 8 minutes and remove promptly from the oven. Let cool for 1-2 minutes. Gently with a small glass or plate press each cookie slightly flatter.
  • Sprinkle each cookie with flaked sea salt (optional). Store in an airtight container in the fridge or freezer.


Note: Allulose tends to bake very fast and will burn if you try to bake these cookies to a crispness. Trust me, you want these cookies chewy….Do not over bake them.
Also note that this dough is very sticky…that’s ok.  I use a small ice cream scoop with a release lever to help mine onto the cookie sheet.  Use two spoons to help you get your cookie dough on to the cookie sheet.  You can always dampen your finger tips to help you form small mounds on the sheet before baking.


Calories: 87kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Calcium: 40mg | Iron: 1mg
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My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like these chewy Double Chocolate Chip Cookies is really my trick.

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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